Bolognaise lasagne
Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce.
For 16 people, you will need:
- 500 g mushrooms
- 2 onions
- 4 tablespoons olive oil
- 1 kg 200 g minced beef
- 4 tablespoons olive oil
- 2 Bouquet garni
- 2 beefs stock cube
- 4 garlics clove
- 2 bunches parsley
- 600 ml tomato coulis
- 30 sheets lasagna
- 600 ml Bechamel sauce
- 500 g grated cheese
- salt
- pepper
Nutritional information:
Whole recipe
Calories
8396
420%
Proteins
412g
158%
Carbohydrates
414g
39%
Fats
566g
86%
Per 100 g
Calories
200
10%
Proteins
10g
4%
Carbohydrates
10g
1%
Fats
13g
2%
Per person
Calories
524
26%
Proteins
25g
10%
Carbohydrates
25g
2%
Fats
35g
5%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 56 min.
Cooking : 1 hour 7 min.
Start to finish : 2 hours 3 min.
Cooking : 1 hour 7 min.
Start to finish : 2 hours 3 min.
Preservation : Several days in the fridge, covered by a plastic film.
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Step by step recipe:
Peel and chop 500 g mushrooms. Peel and chop finely 2 onions. Pour 4 tablespoons olive oil into a pan on medium heat. When this is hot, add half the chopped onion, salt and pepper. Cook for one minute. Add the chopped mushrooms and cook while stirring for 3 or 4 minutes. Set aside. |  |
Pour 4 tablespoons olive oil into a large pan on medium heat. When hot, add the remaining chopped onion, salt and pepper and cook for 1 minute. Add 1 kg 200 g minced beef and stir well. |  |
Add 2 Bouquet garni, 2 beefs stock cube and 4 garlics clove en chemise. Leave to cook uncovered until the meat is cooked and has turned brown. It doesn't matter if some juice comes out; don't throw this away. |  |
Chop 2 bunches parsley. |  |
Discard the garlic and the bouquet garni. Add the parsley, mushrooms and 600 ml tomato coulis. Mix well and remove from the heat. |  |
Prepare 600 ml Bechamel sauce, but it should be on the runny side, not too thick. Check your lasagne, as there are 2 types: the sheets will either be ready to use, or they will need to be cooked first (follow the instructions on the packet). Preheat the oven to 180°C (360°F). |  |
Butter a gratin dish and pour a layer of bechamel sauce in the bottom. |  |
Spread a layer of meat in tomato sauce on top and sprinkle with a little grated cheese. |  |
Cover with a layer of lasagne. |  |
Repeat this operation until the dish is full... |  |
... and finish with a layer of lasagne, pour bechamel sauce over and top with a generous layer of cheese. |  |
Bake for around 40 minutes. Watch carefully that the top doesn't brown too much. |  |
Remarks:
The proportions for this recipe are only approximate. You can vary them according to taste, the size of your dish, whatever you have to hand, etc.For the cheese topping, Comté, Gruyère, Parmesan or Cheddar work very well. I prefer to use Parmesan for the inside layers and Comté on the top, as it browns nicely.
To save time, you can mix the cheese into the béchamel sauce when you are making it, keeping back a little to scatter over the top.
Lasagne is a dish that tastes even better when it is reheated, so make plenty in a big dish for later use. It freezes well.
And to drink?
An italian red wine, from the Bologna region (of course!), like a Sangiovese.Source:
Home madeLast modified on: February 27th 2011
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