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Bolognaise lasagne

Name: Bolognaise lasagne
Prep time: 56 min
Cook time: 1 h 7 min
Total time: 2 h 3 min
Yield: 8 people
Cuisine: French
Ingredients: 250 g mushrooms; 1 onion; 2 tablespoons olive oil; 600 g minced beef; 2 tablespoons olive oil; 1 bouquet garni; 1 beef stock cube; 2 cloves garlic; 1 bunch parsley; 300 ml tomato coulis; 15 sheets lasagna; 300 ml bechamel sauce; 250 g grated cheese; Salt; Pepper

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.

280 K 4.4/5 (31 reviews)653634

Duration

2 hours 7 min.

Difficulty

Easy

Last modified on: October 22^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

1 hour

Cooking

1 hour 7 min.

All in all

2 hours 7 min.

Preparation 1 hour

Cooking 1 hour 7 min.

When should you start or finish this recipe?

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

Step 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.

Step 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.

Step 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.

Step 4 - ⌛ 2 min.

Chop 1 bunch parsley.

Step 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.

Step 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).

Step 7 - ⌛ 2 min.

Butter a gratin dish and pour a layer of bechamel sauce in the bottom.

Step 8 - ⌛ 5 min.

Spread a layer of meat in tomato sauce on top and sprinkle with a little grated cheese.

Step 9 - ⌛ 2 min.

Cover with a layer of lasagne.

Step 10 - ⌛ 20 min.

Repeat this operation until the dish is full...

Step 11 - ⌛ 5 min.

... and finish with a layer of lasagne, pour bechamel sauce over and top with a generous layer of cheese.

Step 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.

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: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	10 g RDI=15 %	9 g RDI=4 %	13 g RDI=18 %	197 kcal RDI=10 %	824 kJ RDI=10 %
Per person	26 g RDI=40 %	24 g RDI=9 %	35 g RDI=48 %	516 kcal RDI=26 %	2,158 kJ RDI=26 %
Whole recipe	207 g RDI=318 %	194 g RDI=73 %	281 g RDI=385 %	4,124 kcal RDI=206 %	17,268 kJ RDI=206 %