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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.

182,8864.4/5 for 29 ratings

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Last modified on: February 27^th 2011

For 4 people, you will need:

1 11.0 oz mushrooms
2 ½ onion
3 1 tablespoon olive oil
4 10.6 oz minced beef
5 1 tablespoon olive oil
6 ½ Bouquet garni
7 ½ beef stock cube
8 1 garlic clove
9 ½ bunch parsley
10 5.3 oz tomato coulis
11 8 sheets lasagna
12 5.3 oz Bechamel sauce
13 4.4 oz grated cheese
14 salt
15 pepper

Change those ingredients for: 4 people 8 people 16 people 24 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
56 min.	1 hour 7 min.	2 hours 3 min.

Keeping: 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

Stage 1 - 7 min.

Peel and chop 11.0 oz mushrooms.

Peel and chop finely ½ onion.

Pour 1 tablespoon 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 1 tablespoon 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 10.6 oz minced beef and stir well.

Stage 3 - 20 min.

Add ½ Bouquet garni, ½ beef stock cube and 1 garlic 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.

Stage 4 - 2 min.

Chop ½ bunch parsley.

Stage 5 - 1 min.

Discard the garlic and the bouquet garni. Add the parsley, mushrooms and 5.3 oz tomato coulis. Mix well and remove from the heat.

Stage 6 - 18 min.

Prepare 5.3 oz 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.

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.

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
2,128 Kcal or 8,910 Kj	104 gr	110 gr	142 gr
106 %	40 %	10 %	21 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
202 Kcal or 846 Kj	10 gr	10 gr	13 gr
10 %	4 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
532 Kcal or 2,227 Kj	26 gr	27 gr	35 gr
27 %	10 %	3 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 5.63 €
Per person : 1.41 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Minced beef: You can check-out other recipes which use it, like for example: Enchiladas, Italian style gratin, Meatballs, Algerian brik rolls, Stuffed tomatoes and courgettes, ... 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: Ham "friand" pie, Moussaka, Potato and broccoli gratin, Spinach on toast with bechamel, Stuffed artichokes au gratin, ... All
	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Pasta with mushrooms, "Land and sea" kebabs, Celeriac and mushroom gratin, Gratin of chicken with rice and sautéed mushrooms, Mixed salad, ... All

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