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Lasagna au gratin with parmesan cheese and homemade bolognese sauce |

Risotto, Pasta and Rice, Beef

A tasty version of this emblematic Italian recipe.

Note

Be sure to let your lasagne rest for a few minutes before eating, to avoid burning yourself.

Ingredients

Recipe for 4 servings

Tomato sauce

100 Ml

Tomato sauce

300 Gr

Italian tomatoes

1 Unit(s)

Lime

10 Gr

Fresh ginger

2 Clove(s)

Garlic

50 Gr

Shallot

10 Gr

Honey

2 Pinch(es)

Espelette pepper

20 Ml

Soy sauce

50 Ml

Olive oil

Bolognaise

300 Ml

Tomato sauce

300 Gr

Ground beef

100 Gr

Onion

80 Gr

Parmesan

4 Sprig(s)

Fresh cilantro

10 Sprig(s)

Chives

4 Sprig(s)

Basil

Others

200 Gr

Lasagne dough

100 Gr

Grated parmesan

Salt and pepper

Preparation time: 90 min

Preheat your oven at 400 °F

Setting up

Remove the stalks from the tomatoes, cut them into cubes.

Peel and grate the ginger and garlic cloves.

Chop the shallot and onion.

Zest the lime and squeeze out the juice.

Chop the herbs.

Bring some salted water to the boil, cook the lasagne noodles, then cool them a little in cold water, store on a baking sheet.
Sauce

Sweat shallots, ginger and garlic in olive oil. Deglaze with lime juice and soy sauce. Add the lime zest, honey, Espelette pepper and diced tomatoes. Finish with the tomato coulis and simmer, covered, for 10 minutes.

Sauté the ground beef with the onion, add the tomato sauce, Parmesan cheese and finish with the herbs.
Assembly

Assemble with the bolognese and lasagne noodles in the same way as a millefeuille. Finish with the Parmesan, then place in the preheated oven for 30 minutes, finishing on the grill for 2-3 minutes.