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.
230 K 4.4/5 (31 reviews)
2 hours 3 min.
Easy
24 people
15 IngredientsLast modified on: February 27th 2011
For 24 people, you will need:
- 1
750 g mushrooms - 2
3 onions - 3
6 tablespoons olive oil - 4
1 kg 800 g minced beef - 5 6 tablespoons olive oil
- 6
3 bouquets garni - 7
3 beefs stock cube - 8
6 cloves garlic - 9
3 bunches parsley - 10
900 g tomato coulis - 11
45 sheets lasagna - 12
900 g bechamel sauce - 13
750 g grated cheese - 14
salt - 15
pepper - Total weight: 6,300 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 750 g mushrooms.
Peel and chop finely 3 onions.
Pour 6 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 3 onions.
Pour 6 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 6 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 kg 800 g minced beef and stir well.
Add 1 kg 800 g minced beef and stir well.
Stage 3 - 20 min.
Add 3 bouquets garni, 3 beefs stock cube and 6 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 3 bunches parsley.
Stage 5 - 1 min.
Discard the garlic and the bouquet garni. Add the parsley, mushrooms and 900 g tomato coulis. Mix well and remove from the heat.
Stage 6 - 20 min.
Prepare 900 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 | 700 RDI=270 % | 880 RDI=80 % | 1,060 RDI=160 % | 12,670 RDI=630 % | 53,040 RDI: 630 % |
| 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 24 people : 33.70 €
- 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: Algerian brik rolls, Moussaka, Enchiladas, Stuffed tomatoes and courgettes, Gisèle's Pasties, ... 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: Chilli chicken and spinach gratin, Croque-monsieur potatoes, Harvest Gratin, Croque-monsieur, Escalope cordon bleu, ... See them all 29
Mushrooms
Like these other recipes: Glazed mushrooms with plain rice, Chicken pie, Celeriac and mushroom gratin, Pasta with mushrooms, Stuffed mushrooms au gratin, ... See them all 61
Other recipes you may also like
Eton mess
Behind this strange name there lurks a delicious traditional English dessert made of meringues, strawberries and cream.July 25th 2010164 K5 4 hours 55 min.
Prawn salad with a crunch
This salad combines contrasting crunchy ingredients (radish, cucumber, gherkins, onions) with the softer textures of cold rice and tomatoes. The oven-roasted prawns are addded hot. The salad is brought together with herbs and a vinaigrette dressing.September 15th 2013103 K3.5 1 hour 55 min.
Crème de foie gras
This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.December 17th 2023145 K3.8 1 hour 35 min.
Cervelas salad
This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.December 5th 2013101 K4.4 55 min.
Fisherman's Ragout
This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.December 30th 2019103 K4.1 2 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.