Lasagna!

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 !