| 1 box | BARILLA Oven Ready Lasagne |
| 1 jar | BARILLA Italian Baking Sauce |
| 8 tablespoons, divided | butter |
| 1 ounce | dry 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 |
| to taste | salt |
| to taste | freshly ground black pepper |
| 4 cups | milk |
| 4 tablespoons | flour |
| 3/4 cup | Robiola cheese (may substitute grated Parmigiano cheese) |
PREHEAT oven to 375. Butter a 13x9 inch baking dish.
SOAK porcini mushrooms in warm water for 30 minutes. Drain and coarsely chop mushrooms.
HEAT olive oil in a large skillet. Add scallions and ground pork; sauté until brown.
ADD diced chicken liver; cook until firm and completely cooked through.
ADD white wine and simmer until it is reduced by half. Season with salt and pepper.
ADD Barilla Italian Baking Sauce. Bring to a simmer and set skillet aside.
Béchamel 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.
Assemble Lasagne:
POUR 1 cup Barilla Sauce mixture on bottom of the baking dish. Layer 3 Lasagne sheets on top of sauce.
CONTINUE 2 more layers of Lasagne, covering each layer with sauce mixture and half of the béchamel. Layer 4 Lasagne sheets on top layer.
TOP with only sauce.
BAKE for 25 minutes. Let rest 15 minutes before serving.