Bolognese ham lasagna

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Bolognese ham lasagna

Bolognese ham lasagna

Number of people

1 package of lasagna dough (ready to cook)

200 g of grated gruyère cheese

4 slices of white ham
For the Bolognese girl:

700 g ground beef (ground steaks will do)

3 onions

1 celery stalk

1 green pepper

2 carrots

1 small can of tomato paste

2 large cans of tomato puree

2 cloves of garlic

1 chopped basil

1 glass of dry white wine

Black pepper


Herbs of Provence

Olive oil
For the béchamel sauce

100 g semi-salted butter




Parmesan cheese

Black pepper, salt

Preparation: 30 min
Cooking time: 2 h
Step 1
Prepare the Bolognese:
Step 2
Cut the onions, pepper, celery, and carrots into very small cubes.
Step 3
Crush and chop the garlic cloves.
Step 4
In a pot or large saucepan, pour a little olive oil and heat, fry the onions over medium heat, before the onions smoke.
Step 5
The slightly melted onions, deglaze with the white wine, then add the concentrate and tomato paste, add a little water if necessary, because the base of the sauce must be liquid.
Step 6
At this stage add the pepper, celery, and carrots, as well as basil and garlic.
Step 7
Season to taste with salt, pepper, and herbes de provence and cook for 15 minutes over medium heat.
Step 8
Finally add the minced meat, cover, then simmer for 1 hour and 45 minutes over low heat, stirring occasionally.
Step 9
Prepare the béchamel sauce:
Step 10
Melt the butter in a saucepan over low heat without browning it.
Step 11
Add, off the heat, once the butter is melted, flour without stopping stirring with a whisk until a slightly liquid dough is obtained.
Step 12
Then add milk, always stirring constantly on the (low) heat until you obtain a sauce with the consistency of a liquid cream.
Step 13
Season to taste with parmesan cheese, grated nutmeg, pepper and salt.
Step 14
Mount the lasagna:
Step 15
Preheat your oven to 210°C (thermostat 7).
Step 16
In a gratin dish, place in order:
Step 17
- a layer of pasta,
Step 18
- a nice layer of Bolognese,
Step 19
- a layer of béchamel sauce,
Step 20
- 2 slices of ham,
Step 21
and so on up to the top of the dish,
Step 22
- finish with a layer of pasta.
Step 23
Finally, cover everything with a beautiful layer of grated Gruyère cheese itself covered with the rest of béchamel sauce.
Step 24
Put in the oven for 15 minutes, then grill for 5 minutes.
Author's note
This dish is very resistant to reheating and can be frozen before baking.

I add my grain of salt

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