For 8 people, you will need:
How long does it take?
Preparation Cooking Start to finish 56 min. 1 hour 7 min. 2 hours 3 min. Preservation:
Several days in the fridge, covered by a plastic film.
At what time? When will I finish if I start the recipe at a certain time? When should I start for the recipe to be ready at a certain time? Work this out...
Step by step recipe
This recipe in GIF
Stage 1 -
Peel and chop 250 g
Peel and chop finely
Pour 2 tablespoons
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.
Stage 2 -
Pour 2 tablespoons
into a large pan on medium heat. When hot, add the remaining chopped onion, salt and pepper and cook for 1 minute.
Add 600 g minced beef and stir well.
Stage 3 -
Stage 4 -
Stage 5 -
Discard the garlic and the bouquet garni. Add the parsley, mushrooms and 300 ml tomato coulis. Mix well and remove from the heat.
Stage 6 -
Prepare 300 ml
, 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).
Stage 7 -
Butter a gratin dish and pour a layer of bechamel sauce in the bottom.
Stage 8 -
Spread a layer of meat in tomato sauce on top and sprinkle with a little grated cheese.
Stage 9 -
Cover with a layer of lasagne.
Stage 10 -
Repeat this operation until the dish is full...
Stage 11 -
... and finish with a layer of lasagne, pour bechamel sauce over and top with a generous layer of cheese.
Stage 12 -
Bake for around 40 minutes. Watch carefully that the top doesn't brown too much.
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. Nutritional information
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman ( change to a man). How much will it cost?
For 8 people : 11.23 € Per person : 1.40 € Note : These prices are only approximate
And to drink?: An italian red wine, from the Bologna region (of course!), like a Sangiovese. Source Home made More recipes?This recipe use (among others)
Minced beef: You can check-out other recipes which use it, like for example: Enchiladas, Spaghetti Bolognese, Express chilli con carne, Hamburgers, Italian style gratin, ... All Tomato coulis: You can check-out other recipes which use it, like for example: Express chilli con carne, African style chicken, ... All Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Montlebon toast, Potato and broccoli gratin, Moussaka, Spinach on toast with bechamel, Scallops au gratin, ... All Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Chicken and mushroom pie, Beef Wellington, Sauce Normande (for fish), Rabbit civet, Breton leek and mushroom tart, ... All News list of cooking-ez.com
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