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Lasagne Piedmontese-Style
Makes 8 Servings
*4 tablespoons butter (for greasing the pan)
*1 ounce dried porcini mushrooms
*2 tablespoons extra virgin olive oil
*1/3 cup scallions, chopped (white part only)
*8 ounces ground pork
*8 ounces chicken liver, diced
*1/2 cup dry white wine
*Salt to taste
*Freshly ground black pepper to taste
*26-ounce jar Barilla Italian Baking Sauce
*12-ounce package Barilla Oven Ready Lasagne
*4 cups milk
*4 tablespoons butter
*4 tablespoons flour
*3/4 cup Robiola cheese or grated Parmigiano cheese
1Preheat oven to 375F degrees. Butter a 9"x13" baking dish.
2Soak porcini mushrooms in warm water for 30 minutes. Drain and coarsely chop mushrooms.
3Heat olive oil in a large skillet. Add scallions and ground pork; saute until brown. Add diced chicken liver, cook until firm and completely cooked through. Add white wine and simmer until it is reduced by half. Add chopped mushrooms to skillet. Season with salt and pepper. Add Barilla Italian Baking Sauce. Bring to a simmer and set skillet aside.
4To prepare the Bechamel Sauce, heat milk in a small saucepan and bring to a boil. Melt butter in a separate medium saucepan. Add flour and cook 2 minutes, stirring constantly. Whisk milk into flour. Bring to a boil, whisking frequently. Remove from heat. Add cheese and stir until melted.
5To assemble the lasagne, pour 1 cup Barilla Sauce mixture on bottom of baking dish. Layer 3 lasagne sheets on top of sauce. Continue with 2 more layers of lasagne, covering each layer with sauce mixture and half of the bechamel. Layer lasagne sheets on top layer. Top with only sauce.
6Bake for 25 minutes. Let rest 15 minutes before serving.
Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.