Amandine Lasagna with 4 tomatoes

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Amandine Lasagna with 4 tomatoes

Amandine Lasagna with 4 tomatoes

Number of people

700 g of beef

Angel hair, max. 15% MG

lasagna plate

1 can of tomatoes prepared in cubes (plain or basil)

1 can whole peeled tomato in their juice

1/2 tomato

10 red cherry tomatoes (with taste)

1/2 box of pre-cooked carrots









Olive oil

3 tablespoons white wine

Gruyère cheese

Preparation: 1 hour
Cooking time: 30 min
Step 1
Sauté a small pan of onions in olive oil. When they are golden brown, add the beef, trying not to "break" the angel's hair too much.
Step 2
When the chopped is pinkish grey everywhere, remove all the excess fat juice with a spoon.
Step 3
Add the diced tomatoes, whole tomatoes (coarsely drained of their juice), tomato paste and cherry tomatoes cut in half.
Step 4
Sprinkle 2 tablespoons of cornstarch over the mixture (to absorb the juice) and mix gently.
Step 5
Simmer over low heat.
Step 6
Add the small carrots coarsely cut into pieces. Mix.
Step 7
When the mixture has reduced well, compote well, add the herbs:
Step 8
Sprinkle the pan with garlic/parsley/basil (++) and oregano.
Step 9
Taste it. Season with salt and pepper.
Step 10
Add 3 or 4 tablespoons of white wine.
Step 11
Let simmer.
Step 12
Remove from the heat when the mixture is well compote and begins to set at the bottom of the pan.
Step 13
Step 14
Soak the lasagna plates (about 7) in very hot water with a little oil.
Step 15
When they have softened well, gently remove them from the water and set them aside on surfurlised paper without overlapping.
Step 16
Step 17
Prepare the béchamel sauce:
Step 18
In a saucepan put 250 ml of milk + 1 egg yolk + salt, pepper and nutmeg.
Step 19
Over low heat, wait until the mixture set, whisking well.
Step 20
Repeat twice.
Step 21
Step 22
In a gratin dish, place a layer of béchamel, a plate, a layer of bolognese, a layer of béchamel, a plate, a layer of bolognese,... finish with béchamel, and add gruyère and a few small cubes of butter, for the gourmands.
Step 23
Bake for about 30 minutes until the top is well browned.
Step 24
nb: even better reheated (well, if there are any left...)
I add my grain of salt

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