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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.
236 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
1 litre 875 ml mushrooms - 2
3 onions - 3
6 tablespoons olive oil - 4
1 litre 800 ml 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 ml tomato coulis - 11
45 sheets lasagna - 12
900 ml bechamel sauce - 13
750 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.
To finish around 7pm, you'll need to have started before: 17:30.Change end time
Step by step recipe
Stage 1 - 7 min.
Peel and chop 1 litre 875 ml 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 litre 800 ml minced beef and stir well.
Add 1 litre 800 ml 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 ml tomato coulis. Mix well and remove from the heat.
Stage 6 - 20 min.
Prepare 900 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 | 560 RDI=220 % | 440 RDI=40 % | 730 RDI=110 % | 10,540 RDI=530 % | 44,150 RDI: 530 % |
| 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 24 people : 30.85 €
- 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: Algerian brik rolls, Gratin Parmentier, New Zealand pies, Gisèle's Pasties, Hamburgers, ... See them all 15
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Montlebon toast, Moussaka, Spinach and cauliflower with sesame béchamel sauce, Spiced butternut gratin, Spinach and hard-boiled egg gratin, ... See them all 31
Tomato coulis
Like these other recipes: Express chilli con carne, African style chicken, ... See them all 2
Mushrooms
Like these other recipes: Stuffed mushrooms au gratin, Boeuf (beef) bourguignon, Rabbit civet "à la normande", Quick flaky pizza, Sauce Normande (for fish), ... See them all 62
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