Main Dishes

Lasagna Bolognese

- Pasta for lasagna (here, 9 rectangles of pasta were necessary)
- 250 grams of minced meat
- 100 grams of small peas or carrots
- 50 grams of mushrooms of Paris
- 400 grams of tomato sauce (either a reservoir)
- 1 box of tomato pulp
- 100 grams of butter
- 100 grams of flour
- 80cl of milk
- 1 onion
- olive oil, salt, pepper
- Nutmeg
- 300 grams of grated cheese
1st step: Peel and chop the onion and made the return in the olive oil. Once it crackles, add the minced meat. When it is cooked, add the peas, mushrooms and tomato sauce as well as the pulp. Leave return to soft light during a twenty minute. Book. 2nd step: Make the bechamel sauce: Melt the butter in a saucepan. Once melted, add the flour and stir constantly until it hooked well the lashes. Temporarily remove the fire to add one third of the milk. Replace a few seconds on the fire, stirring vigorously. Remove from the heat to add the other part of the milk and then stir ... Repeat until finish the milk. When the cream begins to be thick, stop immediately the cooking process, add a bit of nutmeg, salt and pepper. Book. 3rd step: Dish the bottom of a buttered gratin dish with tomato sauce. Cover with sheets of lasagna (not cooked), add a layer of bechamel sauce covered with a little bit of grated cheese. Cover with sheets of lasagna, add a layer of Bolognese sauce to vegetables. Repeat these two operations up to arrive at the top of the dish. In any last, cover the blocks of bolognese and then sprinkle liberally with grated cheese. Finalization: Bake for 30 to 40 minutes at 200 degrees. The lasagna are cooked when, when you plant a knife, you feel that the pasta are al dente!


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