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.
183,0874.4/5 for 29 ratings
Grade this recipe: Last modified on: February 27th 2011
For 8 people, you will need:
- 1
250 g mushrooms - 2
1 onion - 3
2 tablespoons olive oil - 4
600 g minced beef - 5 2 tablespoons olive oil
- 6
1 Bouquet garni - 7
1 beef stock cube - 8
2 cloves garlic - 9
1 bunch parsley - 10
300 ml tomato coulis - 11
15 sheets lasagna - 12
300 ml Bechamel sauce - 13
250 g grated cheese - 14
salt - 15
pepper - Total weight: 2,100 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered by a plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 56 min. | 1 hour 7 min. | 2 hours 3 min. |
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?
Step by step recipe
Stage 1 - 7 min.
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.
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.
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.
Add 600 g minced beef and stir well.
Stage 3 - 20 min.
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.
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.
Chop 1 bunch parsley.
Stage 5 - 1 min.
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.
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).
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.
Butter a gratin dish and pour a layer of bechamel sauce in the bottom.
Stage 8 - 5 min.
Spread a layer of meat in tomato sauce on top and sprinkle with a little grated cheese.
Stage 9 - 2 min.
Cover with a layer of lasagne.
Stage 10 - 20 min.
Repeat this operation until the dish is full...
Stage 11 - 5 min.
... and finish with a layer of lasagne, pour bechamel sauce over and top with a generous layer of cheese.
Stage 12 - 40 min.
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,224 Kcal or 17,685 Kj | 207 gr | 213 gr | 283 gr |
| 211 % | 79 % | 20 % | 43 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 201 Kcal or 842 Kj | 10 gr | 10 gr | 13 gr |
| 10 % | 4 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 528 Kcal or 2,211 Kj | 26 gr | 27 gr | 35 gr |
| 26 % | 10 % | 3 % | 5 % |
How much will it cost?
- For 8 people : 11.23 €
- Per person : 1.40 €
Source
Home made.More recipes?
This recipe uses (among others) | Minced beef: You can check-out other recipes which use it, like for example: Gratin Parmentier, Spaghetti Bolognese, Meatballs, Stuffed tomatoes and courgettes, Enchiladas, ... All |
| Tomato coulis: You can check-out other recipes which use it, like for example: African style chicken, Express chilli con carne, ... All |
 | Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Harvest Gratin, Spinach and hard-boiled egg gratin, Croque-monsieur, Potato and broccoli gratin, Stuffed artichokes au gratin, ... All |
| Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Mushroom Pancakes au Gratin, Beef Wellington, Special Parmesan baguettes, Summer Salmon Blanquette, Breton leek and mushroom tart, ... All |
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