This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
272 K 4.4/5 (31 reviews)
2 hours 3 min.
Easy
11.25 €
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
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: Spaghetti Bolognese, Meatballs, New Zealand pies, Gratin Parmentier, Algerian brik rolls, ... See them all 15
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: Spinach and cauliflower with sesame béchamel sauce, Gratin "grilled inside", Mornay Sauce, Chard and potato gratin, Croque-monsieur, ... See them all 31
Mushrooms
Like these other recipes: Lumberjack turnovers, Chicken and mushroom brik rolls, Boeuf (beef) bourguignon, Spaghetti with mushrooms, Stuffed artichokes au gratin, ... See them all 63
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011343 K 14 40 min.
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning. July 5th 2013529 K5 7 min.
Framboisier
This is a classic French raspberry-flavoured dessert. It generally consists of raspberries in cream sandwiched between two layers of cake. In this version, the cake is genoa sponge and the cream is vanilla-flavoured and mixed with mascarpone. This is just as good made as a large rectangle or, as here, in smaller round individual servings. July 16th 201771 K3.8 2 hours 40 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu. July 30th 2021359 K5 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
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.