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.
233 K 4.4/5 (31 reviews)
2 hours 3 min.
Easy
4 people
15 IngredientsLast modified on: February 27th 2011
For 4 people, you will need:
- 1
125 g mushrooms - 2
½ onion - 3
1 tablespoon olive oil - 4
300 g 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
150 g tomato coulis - 11
7.5 sheets lasagna - 12
150 g bechamel sauce - 13
125 g grated cheese - 14
salt - 15
pepper - Total weight: 1,050 grams
Change measures:
Times for this recipe
Preparation: 60 min.
Cooking: 1 hour 7 min.
All in all: 2 hours 3 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 7 min.
Peel and chop 125 g 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.
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 300 g minced beef and stir well.
Add 300 g 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.
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 150 g tomato coulis. Mix well and remove from the heat.
Stage 6 - 20 min.
Prepare 150 g 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.
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 recipe | 120 RDI=50 % | 150 RDI=10 % | 180 RDI=30 % | 2,110 RDI=110 % | 8,840 RDI: 110 % |
| Per 100 g | 10 RDI=4 % | 10 RDI=1 % | 20 RDI=3 % | 200 RDI=10 % | 840 RDI: 10 % |
| Per person | 30 RDI=10 % | 40 RDI=3 % | 40 RDI=7 % | 530 RDI=30 % | 2,210 RDI: 30 % |
How much will it cost?
- For 4 people : 5.65 €
- Per person : 1.45 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Minced beef
Like these other recipes: Spaghetti Bolognese, Polpete, Hamburgers, Enchiladas, Polenta parmentier, ... See them all 14
Tomato coulis
Like these other recipes: Express chilli con carne, African style chicken, ... See them all 2
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Moussaka, Montlebon toast, Ham "friand" pie, Spinach and cauliflower with sesame béchamel sauce, Croque-monsieur, ... See them all 30
Grated cheese
Like these other recipes: Baker's pizza, Breton galettes (pancakes), Cheese Soufflé, White bean gratin "à l'italienne", Spicy roast cauliflower gratin, ... See them all 72
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018261 K4.3 1 hour 55 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010231 K4.6 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017467 K4.2 2 hours 15 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017567 K5 2 days 16 hours 30 min.
Four-tier glasses
This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.June 2nd 2015266 K5 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.