Easy Bolognese Lasagna

Easy Bolognese Lasagna

Easy Bolognese Lasagna

A recipe for Lasagna with classic Bolognese based on minced meat, bechamel for this essential Italian cuisine


For 6 people

8 lasagne plates (fresh or dry special without precooking)

800 g canned tomato pulp (or 500 g fresh tomatoes)

300 g ground beef

1 onion

1 garlic clove

2 tablespoons of olive oil

1 tablespoon of aromatic herbs (oregano, thyme, basil)

100 g of grated emmentaler

50 g of grated parmesan cheese

2 pieces of sugar

Salt, pepper

For Béchamel

70 g of butter

70 g flour

50 cl milk

A pinch of nutmeg


Cut an onion and a clove of garlic into small pieces. Cook them over low heat in a saucepan or pan with a tablespoon of olive oil until the onions have become a little translucent. In order to exhale the flavors of the onion, start cooking on high for 1 to 2 minutes. Then lower the fire right after, so that the onions do not burn. Once the onions have turned a nice golden color, add 800 g tomato pulp. Season with salt and pepper and add a good tablespoon of herbs (choice: oregano, basil, thyme). Reduce and simmer on low heat for 20 minutes, before mixing or not according to taste. Unlike fresh tomatoes, canned pulp being rather acidic, think of adding 2 pieces of sugar to soften the sauce. While the sauce is simmering, heat a little olive oil in a frying pan to cook 300 g ground beef over medium heat for 3 to 5 minutes. Season with salt and pepper and mix with reserved tomato sauce. Think about defatting the meat before mixing it with tomato sauce. To do this, remove the meat using a skimmer. In a saucepan, melt 70 g butter, and add the same amount of flour from the heat.

Mix until the butter is absorbed. Add 50 cl of milk very gradually, mixing to prevent lumps. Replace over low heat and allow to thicken for a few minutes. Season with salt and pepper and add a good pinch of nutmeg. Butter a dish, and place a layer of bechamel, then a layer of lasagna, and a tomato sauce with grated emmental cheese. Repeat the process until all the ingredients are gone, finishing with bechamel and sprinkle with grated parmesan cheese. Fans can also add slivers of mushrooms betting at the time of editing. Bake in preheated oven at 165 ° C (5/6 thermostat) for about 45 minutes, so that the lasagna is well au gratin. If lasagna gratin too quickly, cover with aluminum foil. Good preparation