Ingredients
For the meat sauce (Bolognaise style):
- Ground beef
- Tomato concentrate and tomato puree
- Onions, finely chopped
- Garlic and fresh herbs (like bay leaves)
- Spices (salt, pepper and broth/seasoning)
- Oil for cooking
For the Béchamel sauce (white sauce):
- Butter
- Wheat flour all purpose
- Milk
- Nutmeg (optional seasoning)
Assembly:
- Lasagna pasta plates
- Emmental cheese (grated)
- Mozzarella Cheese (optional, for more fondant)
Preparation Steps
1. Prepare the meat sauce
- Brown the chopped onions and garlic in a pan with a little oil until translucent.
- Add the ground beef and cook until nicely browned, breaking it up with a spoon.
- Add the tomato paste and tomato puree.
- Season with salt, pepper, herbs and spices. Let the sauce simmer over low heat until it thickens and is nicely aromatic.
2. Make the Béchamel sauce
- In a separate saucepan, melt the butter over medium heat.
- Add the flour while whisking to create a roux, and cook for a minute.
- Gradually pour in the milk while whisking continuously to avoid lumps forming.
- Continue cooking until the sauce thickens to a creamy consistency.
3. Assemble the lasagna
- In a baking dish, start with a thin layer of meat sauce or béchamel sauce on the bottom to prevent the pasta from sticking.
- Arrange a layer of lasagna sheets on top.
- Add a layer of meat sauce, followed by a layer of béchamel, and sprinkle generously with Emmental.
- Repeat the layers (pasta, meat, white sauce, cheese) until the dish is full.
4. Cooking
- Finish with a final thick layer of béchamel and a generous topping of Emmental to obtain a golden crust.
- Bake in a preheated oven until the cheese is melted, bubbling and golden brown.