For the bechamel:
°1⁄2 liter milk
°2 large tbsp of flour
°125g butter
°lasagna noodles (without pre-cooking)
°600 g Bolognese sauce (ready-made like Panzani)
°1 onion
°100 g of grated cheese
°350g minced meat
STEP 1
onion
Cutting onion into small pieces & sauté in olive oil.
2ND STEP
onion
When the onions have browned well, add the 350g of ground beef.
STEP 3
bolognaise sauce
Cook over medium heat then add the bolognese sauce.
STEP 4
butter
Prepare the béchamel. Melt the butter over high heat.
STEP 5
plain flour
Once melted, add the two tablespoons of flour and stir with a whisk over medium heat.
STEP 6
milk
When the mixture is homogeneous (very fast), gradually add the milk, whisking constantly to avoid lumps.
STEP 7
Continue to stir until the bechamel thickens.
STEP 8
Mix the Bolognese sauce made previously with the béchamel.
STEP 9
Then in a gratin dish, pour a layer of this preparation then cover with lasagna dough. Repeat the same thing until the sauce is used up (about twice).
STEP 10
grated cheese
The last layer should be a sauce layer. Add the grated Gruyère and cook for around 45 min at 180° (th.6).
STEP 11
To know if the lasagna is cooked, prick with a knife, the lasagna noodles must be melting, so the knife must sink in without any problem.
Enjoy !
