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.
232 K 4.4/5 (31 reviews)
2 hours 3 min.
Easy
8 people
15 IngredientsLast 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
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 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 - 20 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.
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 | 230 RDI=90 % | 290 RDI=30 % | 350 RDI=50 % | 4,220 RDI=210 % | 17,680 RDI: 210 % |
| 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 8 people : 11.25 €
- 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: Enchiladas, Express chilli con carne, Stuffed tomatoes and courgettes, Spaghetti Bolognese, Gratin Parmentier, ... See them all 14
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Ham and endives au gratin, Purple artichokes in a cheesy gratin, Asparagus and spinach gratin, Mornay Sauce, Italian style gratin, ... See them all 30
Tomato coulis
Like these other recipes: African style chicken, Express chilli con carne, ... See them all 2
Mushrooms
Like these other recipes: Shiitake eggs, Crunchy courgette and mushroom salad, Mushroom Pancakes au Gratin, Escalope of veal in a cream sauce, Mushrooms à la grecque, ... See them all 62
Other recipes you may also like
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water.February 21th 2011386 K 44.8 15 min.
Don't add a stock cube whole
If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve.February 21th 2011139 K5 2 min.
How to peel a garlic clove easily
Here are, in a video, how to from a head of garlic to clove ready to be used.August 8th 2013138 K 24.3 5 min.
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).February 21th 2011139 K 24.1 3 min.
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).May 6th 2017921 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 2025-06-01)
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.