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Prepare time :
Cooking time :
Total time :

Lasagna for 6 people:

  1. 1 large ovenproof dish
  2. 1 package of pre-cooked lasagna sheets
  3. 500 g minced meat
  4. 150 g sliced onions
  5. 4 tablespoons olive oil
  6. 10-12 tomatoes
  7. Basil
  8. Salt
  9. Pepper
  10. 1 liter semi-skimmed milk
  11. 80 g cornstarch
  12. 250 g grated Gruyère cheese
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  1. Tomato Puree Preparation:

    • Heat a pot of water to boiling.
    • Incise the tomatoes at the top and immerse them in the boiling water.
    • Drain when the skin starts to peel, then peel the tomatoes.
    • Blend them to obtain a puree.
  2. Meat and Tomato Sauce:

    • Heat 4 tablespoons of olive oil in a pan.
    • Sauté 150 g of sliced onions until translucent.
    • Add 500 g of minced meat and cook, stirring.
    • Once the meat is cooked, add the tomato puree.
    • Season with salt, pepper, and add chopped basil.
    • Let it simmer, stirring occasionally.
  3. Preheat the Oven:

    • Preheat the oven to 180°C (356°F).
  4. Bechamel Sauce:

    • In a saucepan, dissolve 80 g of cornstarch in 1 liter of cold milk.
    • Heat the mixture gently, stirring with a whisk until it thickens.
    • Add 100 g of grated Gruyère cheese to the thickened mixture.
  5. Assembly:

    • Arrange pre-cooked lasagna sheets evenly over the entire surface of the ovenproof dish.
    • Add the meat-tomato sauce on top.
    • Pour the béchamel sauce over the meat-tomato mixture.
    • Cover with another layer of lasagna sheets.
  6. Layering:

    • Repeat the layering process until all the ingredients are used up.
  7. Finishing Touch:

    • Finish by covering the top with grated Gruyère cheese.
  8. Baking:

    • Bake in the preheated oven for 40 minutes at 180°C (356°F).
  9. Enjoy your meal!

credits photo : Lasagne © karepa

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Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
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