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Bolognese lasagna

Lasagna
Course: Main course
Preparation: 30 minutes
Cooking: 95 minutes

Instructions

  • 1.   Sauté chopped garlic cloves and sliced onions in a little olive oil.
  • 2.   Add the carrot and the chopped celery stalk, then the meat and brown everything.
  • 3.   After a few minutes, add the red wine. Cook until evaporated.
  • 4.   Add the tomato puree, water and herbs. Season with salt and pepper, then simmer over low heat for 45 minutes.
  • 5.   Prepare the béchamel: melt 100 g butter (reserve the rest for the topping)
  • 6.   Off the heat, add the flour all at once.
  • 7.   Return to the heat and stir with a whisk until a smooth mixture is obtained.
  • 8.   Gradually add the milk.
  • 9.   Stir constantly, until the mixture thickens.
  • 10.   Then, flavor with nutmeg, salt and pepper. Cook for about 5 minutes, over very low heat, while stirring. To book.
  • 11.   Preheat the oven to 200 ° C (thermostat 6-7). Oil the lasagna dish. Place a thin layer of béchamel then lasagna sheets, bolognese, béchamel and Parmesan. Repeat the operation 3 times in a row.
  • 12.   On the last layer of lasagna, put only the béchamel and cover with grated cheese. Sprinkle a few knobs of butter.
  • 13.   Bake for about 25 minutes of cooking.
  • 14.   Tasting

Notes

  • Recipe by DANYWILDE44 - https://www.marmiton.org/recettes/recette_lasagnes-a-la-bolognaise_18215.aspx

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Ingredients for servings

  • 130 g of soft butter
  • 100 g of flour
  • 1 liter of milk
  • 1 bag of sheet of pasta for lasagna
  • 3 medium onion
  • 2 garlic cloves
  • 1 branch of celery (optional)
  • 1 carrot
  • 800 g of tomato puree
  • 15 cl of water
  • 20 cl of red wine
  • 2 leaf of bay leaf
  • 1 branch of thyme
  • 1 branch of basil
  • 3 pinch of nutmeg
  • 70 g of grated cheese
  • 130 g of parmesan cheese
  • 600 g of ground beef
  • salt (according to taste)
  • pepper (according to taste)