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lasagna recipe

Do you want to bite full teeth in the Dolce Vita by realizing quickly done a classic Italian kitchen?  Go for this recipe of house lasagna, overflowing with love, chopped beef, béchamel sauce, and herbs of Provence. Accompanied by a little salad and some friends, it will put you in a sunny mood whatever the season.

Lasagna plate  8

Tomato 500 g fresh tomatoes

300 g chopped beef

Onion 1

Garlic 1 pod

Olive oil 2 c to s

Aromatic herbs for choice (oregano thyme basil) 1 tbsp

Grated Emmental cheese 100 g

Sugar 2 piece



For Béchamel

Butter 70 g

Flour 70 g

Milk 50 cl

Muscade nut 1 pinch


1 Couper an onion and garlic clove in small pieces. Bring them back on low heat in a saucepan or jumpy with a tablespoon of olive oil, until the onions have become a little translucent. In order to exhale the flavors of the onion, start the cooking over high heat for 1 to 2 minutes. Then lower the fire just after not that the onions burn.

2  According to the onions took a pretty golden color, add the tomato pulp. Salt, pepper and add a good tablespoon of aromatic herbs (choice: oregano, basil, thyme). To reduce and simmer over low heat for 20 minutes, before mixing or not according to tastes. Unlike fresh tomatoes, the canned pulp is rather acidic, thinking about adding 2 pieces of sugar to soften the sauce.

3 pending that the simmer sauce, heat a little olive oil in a pan to bring 300 g of ground beef over medium heat for 3 to 5 minutes. Salt and pepper, then mix it with the reserved tomato sauce. Think of degreasing the meat before mixing it with tomato sauce. To do this, remove the meat with a skimmer.

4  In a saucepan, melt 70 g of butter and add the same amount of flour out of the heat. Mix for butter to be absorbed. Add 50 CL of milk very gradually by mixing to prevent the formation of lumps. Replace on low heat and thicken for a few minutes. Salt, pepper and add a good pinch of nutmeg.

5  Beurrate a dish and drop a layer of béchamel, then a layer of lasagna, and one of tomato sauce with meat dotted with grated Emmental. Repeat the operation until the ingredients are exhausted by terminating with béchamel, and sprinkle with grated parmesan. Amateurs can also add lamellae mushrooms from Paris at the time of assembly.

To finish

Bake in preheated oven at 329 ° F (thermostat 5/6) for about 45 minutes, so that the lasagne be awarded. If lasagna gratinates too fast, cover with aluminum foil.

Cook, savor ... then if you wish, share/drop (below) your opinion on this recipe. 

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