lasagna with bolognese

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lasagna with bolognese

lasagna with bolognese

lasagna with bolognese
lasagna with bolognese

Number of persons

Lasagna pasta (without pre-cooking)

600 g Bolognese sauce (ready-made Panzani style)

350 g minced meat

1 onion

100 g grated Gruyère cheese
For the béchamel:

1/2 l of milk

2 large tablespoons of flour

125 g butter

Total Time: 1h05
Preparation time: 20 min
Cooking time: 45 min

Cut the onion into small pieces and fry in olive oil.
When the onions have browned well, add the 350g of minced steak.
Cook over medium heat and then add the Bolognese sauce.
Prepare the béchamel sauce.
Melt the butter over high heat.
Once melted, add the two tablespoons of flour then stir with a whisk over medium heat.
When the mixture is homogeneous (very fast), add the milk gradually without stopping whisking to avoid lumps.
Continue stirring until the béchamel thickens.
Mix the bolognese sauce made previously with the béchamel.
Then in a gratin dish, pour a layer of this preparation and cover with the lasagne pastry. Repeat the same thing until the sauce is used up (about 2 times).
The last layer must be a layer of sauce. Add the grated gruyere cheese and cook for about 45 min at 180° (th.6).
To know if the lasagne is cooked, prick it with a knife, the lasagne pasta must be melting, so the knife must sink in without any problem.

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