Recipe: Traditional Lasagnas

1 Put a little olive oil in a sauté pan and add the meat.

2 When the meat is cooked, add the peeled and blended tomatoes (personally I pass them through a food mill to get some flesh and all the juice) and the sliced onion. Salt, pepper and add 4-spice blend and/or Herbes de Provence and basil.

3 Taste to check the seasoning and let simmer with a partial cover until the tomato sauce has evaporated well (approximately 1 hour 30 minutes).

4 Preheat the oven to thermostat 7 (210°C (410°F)).

5 Prepare the béchamel

6 Boil water and put 3 lasagna sheets in to soften them (approximately 1 minute). (you can choose lasagna sheets that do not need to be softened).

7 In a gratin dish, put the 3 lasagna sheets at the bottom, Bolognese sauce on top, béchamel, Parmesan and repeat, taking care to put 3 lasagna sheets in the boiling water to soften each row.

8 Finish the last row of 3 sheets by putting béchamel on top and grated Gruyère.

9 Put in the oven for 25-30 minutes.