"Simplicity is the ultimate sophistication" LdV

Friday, 19 January 2018

LASAGNA BOLOGNESE SPEEDY QUICK (Lasagnes bolognaise minute)

(Lasagnes bolognaise minute)

This typical Italian Sunday lunch is a must in French cuisine. It is so popular, some certainly think that it might be a French dish actually! It's true, you normally prepare a bechamel for the lasagna but I wanted this meal to be quick. The kind of recipe you prepare on the go when you are hungry with nearly nothing in your fridge, the kind of easy-peasy meal we are all looking for. Just add a green salad well seasoned and your lunch / dinner dilemma will be solved! 

Wine pairing : Rosso Piceno (Red) from the Marche.

A quick glance in your kitchen…

In your fridge
Crème fraiche
Grated gruyere 

In your cupboard
Lasagna sheets
Bolognese sauce 

Serves 4

20cl 6,75 oz of crème fraiche
30g 1,05 oz of butter
1 pack of lasagna sheets
500g 17,63 oz of very good quality Bolognese sauce (homemade or in a jar)
500g 17,63 oz of finest minced beef
1large onion finely chopped
1 generous tbsp. of Marmite (optional)
100g 3,5 oz of grated gruyere
Olive oil for the pan 

Preheat your oven at 180° C.
Brown the onion in a pan with a little bit of olive oil.
Add the meat with the marmite and the Bolognese sauce.
Let it cook for 10 minutes stirring well from time to time.
In a rectangular dish, put a quarter of the sauce, cover with lasagne sheets then another quarter of the sauce again.
Add half of the crème fraiche and gruyere.
Start the procedure once more.
Finish with the butter on top and put in the oven for 30 minutes.

Lasagnes bolognaise minute

Pour 4 personnes
20cl de crème fraiche
30g de beurre
1 paquet de feuilles à lasagnes
500g de sauce bolognaise (maison ou en pot)
500g de viande de bœuf finement hachée
1 bel oignon émincé
1 CAS de marmite (optionnel)
100g de gruyère râpé

Préchauffez votre four à 180° C.
Faites revenir l’oignon dans une poêle avec un peu d’huile.
Ajoutez la viande, le marmite et la sauce bolognaise et laissez cuire 10 minutes en remuant de temps en temps.
Dans un plat allant au four, étalez le quart de la sauce, recouvrez de pates à lasagnes puis d’un autre quart de la sauce.
Disposez dessus la moitié de la crème puis du gruyère.
Renouvelez cette série d’opérations.
Parsemez de beurre et enfournez pour 30 minutes.

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