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 (410°F (210°C)).
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.
Excellent recipe, very traditional overall. I also like to prepare my lasagnas with leftovers from a daube stew (top choice), diced veal sauté or even blanquette, and replace the Gruyère with freshly grated Parmesan. But if you wish (or cannot), don't add cheese and just brown it with the béchamel that goes with it.
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