Very easy Bolognese lasagna Ingredients: Veggie version - 1 onion - 100 g of - grated Gruyère - 600 g of - Bolognese sauce - (ready-made like Panzani) lasagna pasta - (without precooking) 350 g of - minced meat For the béchamel: 2 large tablespoons of - flour - 125 g of - butter - ½ l milk.
Utensils：
20'- + QUICK- with the AirFryer- Save- 20min- cooking with the AirFryer- with- 1 bowl- salad bowls 1 Gratin dish- oven dishes 1 frying pan- frying pans 1 Knife- kitchen knives 1 saucepan- batteriesof pans 1 Kitchen whisk- whisksBuy 1 Wooden spoon- 1 1 Grater- graters 1 fork- 1 kitchen scale- scales 1 Oven- ovens 1 dish-
Total time: 1h05 Preparation: 20 min Rest:- Cooking: 45 min
Phase 1
Cut the onion into small pieces and brown in olive oil.
Phase 2
When the onions have browned nicely, add the 350g of minced steak.
Phase 3
Cook over medium heat then add the Bolognese sauce.
Phase 4
Prepare the béchamel. Melt the butter over high heat.
Phase 5
Once melted, add the two tablespoons of flour then stir with a whisk over medium heat.
Phase 6
When the mixture is homogeneous (very quickly), gradually add the milk without stopping whisking to avoid lumps.
Phase 7
Continue stirring until the béchamel thickens.
Phase 8
Mix the Bolognese sauce made previously with the béchamel.
Phase 9
Then in a gratin dish, pour a layer of this preparation then cover with lasagna dough. Repeat the same thing until the sauce runs out (about 2 times).
Phase 10
The last layer should be a layer of sauce. Add the grated Gruyere cheese and cook for around 45 minutes at 180° (th.6).
Phase 11
To find out if the lasagna is cooked, prick it with a knife; the lasagna noodles should be tender, so the knife should go in without any problem.
Utensils：
20'- + QUICK- with the AirFryer- Save- 20min- cooking with the AirFryer- with- 1 bowl- salad bowls 1 Gratin dish- oven dishes 1 frying pan- frying pans 1 Knife- kitchen knives 1 saucepan- batteriesof pans 1 Kitchen whisk- whisksBuy 1 Wooden spoon- 1 1 Grater- graters 1 fork- 1 kitchen scale- scales 1 Oven- ovens 1 dish-
Total time: 1h05 Preparation: 20 min Rest:- Cooking: 45 min
Phase 1
Cut the onion into small pieces and brown in olive oil.
Phase 2
When the onions have browned nicely, add the 350g of minced steak.
Phase 3
Cook over medium heat then add the Bolognese sauce.
Phase 4
Prepare the béchamel. Melt the butter over high heat.
Phase 5
Once melted, add the two tablespoons of flour then stir with a whisk over medium heat.
Phase 6
When the mixture is homogeneous (very quickly), gradually add the milk without stopping whisking to avoid lumps.
Phase 7
Continue stirring until the béchamel thickens.
Phase 8
Mix the Bolognese sauce made previously with the béchamel.
Phase 9
Then in a gratin dish, pour a layer of this preparation then cover with lasagna dough. Repeat the same thing until the sauce runs out (about 2 times).
Phase 10
The last layer should be a layer of sauce. Add the grated Gruyere cheese and cook for around 45 minutes at 180° (th.6).
Phase 11
To find out if the lasagna is cooked, prick it with a knife; the lasagna noodles should be tender, so the knife should go in without any problem.