ingredients:
50cl of milk
For the Béchamel sauce:
50g butter
2 tablespoons flour
Salt, pepper, nutmeg
Chopped parsley
250g of tomato sauce
For Bolognese sauce:
125g of grated gruyere
8 cl of olive oil
500g of ground meat
3 onions
20 sheets of lasagna
Preparation of the recipe :
STEP 1 :
For lasagne:
Cook the lasagna leaves in boiling water. Drain and dry them on sopalin paper.
2ND STEP :
For bolognese sauce:
Brown the onions in olive oil. Then add the ground meat and sauté. Then pour the tomato sauce and simmer for a few minutes.
STEP 3:
For the béchamel sauce:
Melt the butter in a saucepan over low heat. Add the flour as soon as the butter is melted before it turns red. Stir well.
Then add the milk (preferably hot). Stir constantly until the sauce thickens. The béchamel sauce is ready.
STEP 4:
In each individual dish (or a large collective dish), you can now alternate béchamel, bolognaise and lasagne. Cover with grated cheese.
STEP 5:
Bake 20 minutes, until the bechamel is golden brown.
Preparation time: 15 minutes
Cooking time: 25 minutes
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