| 1 box | BARILLA Oven Ready Lasagne |
| 1 stalk | celery, chopped |
| 1 large | carrot, chopped |
| 1/2 cup | onion, chopped |
| 4 ounces | Italian pancetta, chopped |
| 7 tablespoons | butter |
| 1 pound | ground beef |
| 1 pound | ground pork |
| 1/2 cup | dry white wine |
| 2 teaspoons | salt |
| to taste | freshly ground black pepper |
| 1/2 cup | tomato paste |
| 2-3/4 cups | water |
| 3 tablespoons | flour |
| 3 cups | milk |
| 2/3 cup | Parmigiano cheese, freshly grated |
| 4 tablespoons | cold butter, cut into pieces |
Bolognese Sauce
GRIND vegetable and pancetta in a food processor until fine.
MELT 4 tablespoons butter in large skillet over medium heat. Add vegetable mixture; cook over medium high heat for 10 minutes.
ADD ground beef and pork; season to taste with salt and pepper. Saute until cooked thoroughly.
ADD white wine to deglaze when the bottom of the pot begins to stick. Cook until wine is evaporated.
ADD water and tomato paste. Simmer until water is completely evaporated, approximately 2 hours.
Bechamel Sauce
MELT remaining 3 tablespoons butter in a medium saucepan. Add flour and mix well. Cook for 3 minutes over low heat.
BRING the milk to a boil in a separate saucepan.
ADD milk to the butter and flour mixture gradually; mix together with a wire whisk.
Simmer, stirring constantly for 5 minutes until thickened.
Lasagne
PREHEAT oven to 350 degrees. Assemble Lasagne in a 13x9x2-inch baking pan.
POUR 1/2 cup bechamel sauce cup on the bottom of the pan.
ASSEMBLE 5 layers each with pasta, bechamel sauce, bolognese sauce, cold butter pieces and grated cheese.
BAKE in a 350 degree oven for 25 minutes or until heated throughout. Let stand 10 minutes before cutting.