Lasagnes pour grande tablée Mother's Day
- Total time
- 1 h 55
- servings
- 12 servings
- Dish type
- Other
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Prep
45 min
Cook
1 h 10
Total time
1 h 55
Ingredients
Ingredients
- 500 g 500 g Pasta with lasagna(s)
- 1200 g 1200 g Ground beef
- 600 g 600 g Sausage chair(s)
- 2 Onion(s)
- 2 2 Carrots
- 2 2 Celery branch(s)
- 4 4 Garlic cover(s)
- 2 c. à soupe 2 tablespoons Tuna marinated with olive oil
- 2 c. à soupe 2 tablespoons Tomato concentrate
- 1600 g 1600 g Tomato pulp box(s)
- 50 cl 50 cl Tomato rolls
- 25 cl 25 cl Red wine
- 25 cl 25 cl Beef bud
- 2 2 Laurel leaf(s)
- 2 c. à café 2 coffee c. Origan dried
- 2 c. à café 2 c. Dried thyme
- 1 c. à café 1 tbsp. white sugar
- Salt
- Black pepper
- 150 cl 150 cl Whole milk
- 120 g 120 g Butter
- 120 g 120 g Wheat flour
- Nutmeg
- 200 g 200 g Grated Parmesan
- 300 g 300 g Mozzarella grated
- 10 g 10 g Fresh parsley
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This recipe is broken down into 8 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Preparation of oven
- 2
Preheat your oven to 180°C (th. 6) to anticipate the cooking of lasagna. This step is essential to ensure a homogeneous cooking and a good gratining when you bake the dish later in the preparation.
- 3
Crushing and preparation of vegetables
- 4
Peel the onions, carrots and cloves of garlic. Finely slice the onions, chop the garlic, cut carrots and celery into small dice. Reserve all for the preparation of the filling. This fine cut makes it possible to obtain a tasty and homogeneous sauce.
- 5
Making the meat sauce
- 6
In a large hopper, sauté the onions, garlic, carrots and celery for a few minutes in a fillet of olive oil. Add sausage meat and ground beef. Brown, then pour the red wine and let it reduce. Add tomato pulp, coulis, concentrate, tuna, bay, herbs, sugar and broth. Season with salt, pepper, cover and simmer over low heat for 45 minutes, mixing occasionally.
- 7
Accomplishment of Bechamel
- 8
In a large saucepan, melt butter over low heat. Stir in the flour constantly to get a red. Gradually pour the milk while whipping hard to avoid lumps. Season with salt, pepper, gratify some nutmeg and then leave to thicken by mixing continuously until a smooth texture is obtained.
- 9
cheese preparation
- 10
Finely gratify Parmesan if not already. Cut the mozzarella into small dice or grat it for better distribution. Finely slice the fresh parsley. Reserve the set at hand for mounting lasagna.
- 11
Assembly
- 12
Tap the bottom of a large baking dish with a thin layer of bechamel. Have a first layer of lasagna pasta, cover with some of the meat sauce, then add some bechamel and sprinkle with mozzarella and parmesan. Repeat the operation by alternating pasta, meat sauce, béchamel and cheese until the ingredients are exhausted, ending with a generous layer of bechamel and cheese.
- 13
Cooking
- 14
Cover the dish with foil lasagna and bake for 45 minutes at 180°C. Remove the foil at the end of the cooking and let it gratin for an additional 10 to 15 minutes, until the top is golden and appetizing.
- 15
Rest and service
- 16
Let the lasagna stand out of the oven for 15 minutes to facilitate cutting and to obtain clean and tasty parts. Just before serving, sprinkle with chiseled fresh parsley to bring a touch of freshness.
Nutrition
- calories
- 171
- fatContent
- 8.5
- fiberContent
- 1.5
- sugarContent
- 3.6
- sodiumContent
- 0.95
- proteinContent
- 10.1
- carbohydrateContent
- 13.9
- saturatedFatContent
- 4.5
Indicative values from the source, for the original recipe.
Source : cuisineaz
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