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.
227 K 4.4/5 (31 reviews)
2 hours 3 min.
Easy
16 people
15 IngredientsLast modified on: February 27th 2011
For 16 people, you will need:
- 1
1 litre 250 ml mushrooms - 2
2 onions - 3
4 tablespoons olive oil - 4
1 litre 200 ml minced beef - 5 4 tablespoons olive oil
- 6
2 bouquets garni - 7
2 beefs stock cube - 8
4 cloves garlic - 9
2 bunches parsley - 10
600 ml tomato coulis - 11
30 sheets lasagna - 12
600 ml bechamel sauce - 13
500 mls grated cheese - 14
salt - 15
pepper
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 1 litre 250 ml mushrooms.
Peel and chop finely 2 onions.
Pour 4 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 2 onions.
Pour 4 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 4 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 1 litre 200 ml minced beef and stir well.
Add 1 litre 200 ml minced beef and stir well.
Stage 3 - 20 min.
Add 2 bouquets garni, 2 beefs stock cube and 4 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 2 bunches parsley.
Stage 5 - 1 min.
Discard the garlic and the bouquet garni. Add the parsley, mushrooms and 600 ml tomato coulis. Mix well and remove from the heat.
Stage 6 - 20 min.
Prepare 600 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 | 370 RDI=140 % | 290 RDI=30 % | 490 RDI=70 % | 7,030 RDI=350 % | 29,430 RDI: 350 % |
| Per 100 g | 10 RDI=5 % | 9 RDI=1 % | 20 RDI=2 % | 230 RDI=10 % | 980 RDI: 10 % |
| Per person | 20 RDI=9 % | 20 RDI=2 % | 30 RDI=5 % | 440 RDI=20 % | 1,840 RDI: 20 % |
How much will it cost?
- For 16 people : 20.60 €
- Per person : 1.30 €
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: Italian style gratin, Polpete, Express chilli con carne, Algerian brik rolls, Moussaka, ... 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: Thin spinach and potato tart, Chilli chicken and spinach gratin, Purple artichokes in a cheesy gratin, Ham "friand" pie, Potato and broccoli gratin, ... See them all 29
Mushrooms
Like these other recipes: Chicken pie, Stuffed Mushrooms, Stuffed artichokes au gratin, Sauce Normande (for fish), Mushroom Pancakes au Gratin, ... See them all 61
Other recipes you may also like
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.March 10th 2015245 K4.3 2 hours 20 min.
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste.May 8th 2011396 K3.8 1 hour 4 min.
How to prevent peeled fruit or vegetables turning brown
Most fruits turn brown soon after peeling due to oxydation, and this is unattractive. To prevent this, you will find many recipes that tell you to coat them with lemon juice as soon as they are peeled. It's relatively effective when fruit are simply to be used peeled, but if you want to make a...February 21th 2011118 K4 1 min.
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 2011381 K 44.8 15 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 2017916 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 2025-02-02)
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.