Lasagna Bolognaise

Lasagna ... always a dish that would delight everybody ... I thought I could share my recipe with you. You can even do vegetarian lasagna (but that would be for next time).

The following ingredients are for 6 single servings, so feel free to adjust the quantities if you are cooking for more or less people.

You will need:
  • 300 grams of tomato puree
  • Some water
  • 2 tablespoons of basil (one for the tomato sauce and one for the beef)
  • 1 tablespoons of rosemary
  • 2 eggs
  • About 500 grams of lean ground beef
  • 50 grams of breadcrumbs
  • 80 grams of parmesan cheese
  • Olive oil
  • 250 grams of mozzarella
  • 3-4 sheets of lasagna

Preparation time: 25-30 minutes
Cooking time: 20 minutes

Start by pre-heating your oven at 200 C (390 F).

In a sauce pan, prepare your tomato sauce by adding the tomato puree and the same amount of water to a pot, along with one tablespoon of the basil and one tablespoon of rosemary.

Let the sauce heat up and stir it once in a while.

Meanwile, in a bowl, slightly beat the eggs.

In a bowl, add the ground beef, the beaten eggs, the breadcrumbs, half of the parmesan cheese, and the rest of the basil.

Mix with your hands until the beef becomes evenly coated.

Heat up some olive oil in a pan and place the beef mix to cook.

Cook the beef until he reaches this color.

Pour a little bit of tomato sauce into your lasagna dish to make a thin layer on the bottom.

Add the rest of the tomato sauce to the beef and let them mix together to make a bolognaise sauce.

Let it sit on warm heat for about 3 minutes.

Slice the mozzarella ball.

It is now time to set up your lasagna.

Add a lasagna sheet on the tomato sauce (double-check on your packet if you are supposed to cook the lasagna sheets or not).

Add a layer of the bolognaise sauce.

Add few slices of mozzarella.

Grate some parmesan cheese on top.

Repeat these 4 last actions twice, layering the lasagna, bolognaise sauce, mozzarella, and parmesan, and finish with beef, mozzarella, and parmesan cheese.

Place in the oven for about 20 minutes.


 - Feel free to adjust the quantities of basil and rosemary according to your taste.
 - In case you don't use the bolognaise entirely, you can keep it in a sealed container in the fridge for few days, and use the leftovers to make a pizza or add the leftovers with spaghetti.
 - If you don't want to make the sauce, you can also just use a jar of pre-made bolognaise sauce.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond

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