ham and bolognese lasagne

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ham and bolognese lasagne

ham and bolognese lasagne



Ingredients ham and bolognese lasagne
Number of persons
-
6
+

1 package of lasagna pasta (ready to cook)

200 g grated Swiss cheese

4 slices of white ham
For the bolognese:

700 g of ground beef (minced steaks will do)

3 onions

1 stalk of celery

1 green pepper

2 carrots

1 small can of tomato paste

2 large cans of tomato puree

2 cloves of garlic

1 basil, chopped

1 glass of dry white wine

Black pepper

Salt

Herbs of Provence

Olive oil
For the béchamel

100 g semi-salted butter

Flour

Milk

Nutmeg

Parmesan

Black pepper, salt




Preparation ham and bolognese lasagne
Total Time: 2h30
Preparation time: 30 min
Cooking time: 2 hours
Prepare the bolognese:
Dice the onions, pepper, celery and carrots.
Crush and chop the garlic cloves.
In a pot or a large saucepan, pour a little olive oil and heat, brown the onions over medium heat, before it smokes.
Slightly melt the onions, deglaze with the white wine, then add the concentrate and the tomato purée, add a little water if necessary, as the base of the sauce must be liquid.
At this point add the pepper, celery and carrots, as well as the basil and garlic.
Season to taste with salt, pepper, and herbs de provence and leave to cook for a quarter of an hour over medium heat.
Finally add the minced meat, cover and simmer for 1 hour and 45 minutes over low heat, stirring occasionally.
Prepare the béchamel sauce:
Melt the butter over low heat in a saucepan without browning it.
Once the butter has melted, add flour, off the heat, without stopping stirring with a whisk until the mixture is slightly liquid.
Then add milk, stirring constantly on the heat (low) until you obtain a sauce with the consistency of liquid cream.
Season to taste with parmesan, grated nutmeg, pepper and salt.
Assemble the lasagne:
Preheat the oven to 210°C (gas mark 7).
In a baking dish, place in order:
- a layer of pasta,
- a nice layer of bolognese,
- a layer of béchamel sauce,
- 2 slices of ham,
and so on up to the top of the dish,
- end with a layer of pasta.
Finally cover the whole with a nice layer of grated Gruyere cheese itself covered with the rest of the béchamel sauce.
Put in the oven for 15 minutes, then grill for 5 minutes.

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