The lasagna is a first traditional dish, a tasty and fulfilling perfect classic for a large dinner, with family or with friends. Follow the steps of this recipe, the result will be a riot of flavors, guaranteed success!
Ingredients
- 12 lasagna pasta sheets
- 500 g minced meat
- 3 yellow onions
- 1 shallot
- 50 cl of tomato sauce
- 2 cloves garlic
- 2 tbsp of Provence herbs
- salt pepper
For the béchamel
- 90g butter
- 100g of flour
- 50cl of milk
- Nutmeg
- 50g grated Parmesan
For the main course
- melted butter and half a clove of garlic
How to prepare lasagna
Bring the water to a boil in a saucepan and immerse the lasagna noodles in it for 2 or 3 minutes, which allows for softer noodles and facilitates assembly of the lasagna.
Bechamel
Melt the butter. Add the flour. Cook gently, stirring, for 5 minutes
Pour the milk in several batches without stopping mixing
Add nutmeg and grated Parmesan
The consistency must be smooth
Reserve
Bolognese
Sweat the finely chopped onions with two crushed garlic cloves
Add the ground beef, stirring so that it crumbles
Season with pepper and salt and add the Provence herb
Pour the tomato sauce
At the first boil, remove from heat
Assemble lasagna
Rub the dish with half a clove of garlic then butter it
Alternate a layer of béchamel, a layer of lasagna dough, a thick layer of bolognese, and so on.
Finish with the béchamel and grated cheese as desired (a mixture of Parmesan and mozarella for Gregory Cohen)
Bake at 180 ° C for 45 minutes.
Lasagna Recipe Gordon Ramsay
Equipment
- Oven
Ingredients
- 12 lasagna pasta sheets
- 500 g minced meat
- 3 yellow onions
- 1 shallot
- 50 cl of tomato sauce
- 2 cloves garlic
- 2 tbsp of Provence herbs
- salt pepper
For the béchamel
- 90g butter
- 100g of flour
- 50cl of milk
- Nutmeg
- 50g grated Parmesan
For the main course
- melted butter and half a clove of garlic
Instructions
- Bring the water to a boil in a saucepan and immerse the lasagna noodles in it for 2 or 3 minutes, which allows for softer noodles and facilitates assembly of the lasagna.
Bechamel
- Melt the butter. Add the flour. Cook gently, stirring, for 5minutes
- Pour the milk in several batches without stopping mixing
- Add nutmeg and grated Parmesan
- The consistency must be smooth. Reserve.
Bolognese
- Sweat the finely chopped onions with two crushed garlic cloves
- Add the ground beef, stirring so that it crumbles
- Season with pepper and salt and add the Provence herb
- Pour the tomato sauce
- At the first boil, remove from heat
- Assemble lasagna
- Rub the dish with half a clove of garlic then butter it
- Alternate a layer of béchamel, a layer of lasagna dough, athick layer of bolognese, and so on.
- Finish with the béchamel and grated cheese as desired (amixture of Parmesan and mozarella for Gregory Cohen)
- Bake at 180 ° C for 45 minutes.
