Bolognaise lasagne


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.
223K 4.4/5 based on 31 reviews
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Last modified on: February 27th 2011

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For 8 people, you will need:

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Times for this recipe
Preparation: 56 min.
Cooking: 1 hour 7 min.
All in all: 2 hours 3 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 7 min.
Bolognaise lasagne
Peel and chop 250 g mushrooms.

Peel and chop finely 1 onion.

Pour 2 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.

Stage 2 - 1 min.
Bolognaise lasagne
Pour 2 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 600 g minced beef and stir well.

Stage 3 - 20 min.
Bolognaise lasagne
Add 1 Bouquet garni, 1 beef stock cube and 2 cloves garlic 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.

Stage 4 - 2 min.
Bolognaise lasagne
Chop 1 bunch parsley.

Stage 5 - 1 min.
Bolognaise lasagne
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 - 18 min.
Bolognaise lasagne
Prepare 300 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).

Stage 7 - 2 min.
Bolognaise lasagne
Butter a gratin dish and pour a layer of bechamel sauce in the bottom.

Stage 8 - 5 min.
Bolognaise lasagne
Spread a layer of meat in tomato sauce on top and sprinkle with a little grated cheese.

Stage 9 - 2 min.
Bolognaise lasagne
Cover with a layer of lasagne.

Stage 10 - 20 min.
Bolognaise lasagne
Repeat this operation until the dish is full...

Stage 11 - 5 min.
Bolognaise lasagne
... and finish with a layer of lasagne, pour bechamel sauce over and top with a generous layer of cheese.

Stage 12 - 40 min.
Bolognaise lasagne
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.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe230 90 %290 30 %350 50 %4,220 210 %17,680 210 %
Per 100 g10 4 %10 1 %20 3 %200 10 %840 10 %
Per person30 10 %40 3 %40 7 %530 30 %2,210 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery, Gluten, Egg, Milk
How much will it cost?
  • For 8 people : 11.23 €
  • Per person : 1.40 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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