As autumn comes about, personalize your own cozy pasta dish by choosing whole grain, organic or gluten free. Add your favorite ingredients and you have a convenient dinner to eat under blankets with your significant other.
Constantly bringing an innovative edge, Barilla attempts to bring a state-of-the-art experience to the dedicated customers that walk through their doors. Barilla Resturant brings fine dining to the everyday America. 
As a food aficionado, dining with innovative chefs is THE dream and Barilla Restaurant made it possible. I got to attend one of many events where Barilla Resturant used a dinner in honor their progress with the Ninth Annual Personal Chef Competition: Four TV personalities paired with 4 chefs to create a 3-course meal in 30 minutes and voted on by 3 judges. The best part? The chefs were given the ingredients five minutes before the competition. Top Chef’s Frances Tariga-Weshnak, Chopped winner Silvia Baldini, Barilla Restaurant’s Alfonso Sanna were put to the challenge and put on a fun show for everybody.
What a blast I had. I can’t wait for the next time I get to eat their famous lasagna!! For those that love to cook…. Boy, do I have a treat for you! I get the please of searching this Magical Lasagna Recipe!!!
Ciao my fellow food lovers, see you in the Kitchen!
Lasagna
Description
“It’s no secret, these are exactly the ingredients we use and the way we prepare the food you eat!”
Ingredients
- 18 oz lasagna
- 7 oz Parmigiano Reggiano cheese
- 35 oz béchamel sauce
- ½ lb ground beef
- ½ lb ground veal
- 3 oz onion
- 1 oz carrots
- 2 oz celery
- 1 cup red wine
- 4 tablespoons extra virgin olive oil
- 1 tablespoon of mixed herbs (sage, parsley, thyme, rosemary)
- 1 can peeled tomatoes
- salt and pepper to taste
Instructions
- Prepare the sauce in a large pot by browning (to a golden brown) the onions, celery and carrots in oil. Cook for about 7 minutes. Meanwhile, in a nonstick pan, fry the minced meat, stirring well until it is golden brown and then drain the excess fat. Add the meat to the vegetables, along with the red wine. Let evaporate. Add the chopped tomatoes and the tomato paste. Bring to a boil and, if necessary, add a bit of water to finish cooking without letting the sauce stick to the pan. Then add the mixed herbs, salt and pepper to taste. The sauce should simmer for at least 45 minutes. When the sauce is ready, ladle into a baking dish and begin to layer, one on top of the other, layers of lasagna, meat sauce, béchamel sauce and grated Parmigiano Reggiano. Finish with a little meat sauce and béchamel sauce mixed together and a good sprinkling of Parmigiano Reggiano cheese. Bake at 400º F for about an hour. Allow to cool for at least 10 minutes out of the oven before making the portions. Serve on a bed of sauce with a sprinkling of grated Parmigiano Reggiano.
“Do it with pleasure because our food is good for you and good for the planet.”
