+For the lasagna
°Lasagne tray (fresh or dry special without pre-cooking) 8
°Canned tomato pulp (or 500 g fresh tomatoes) 800 g
°Ground beef 300 g
°Garlic 1 clove
°2 tbsp olive oil
°Aromatic herbs of your choice (oregano thyme basil) 1 tbsp°Grated Emmental cheese 100 g
°Sugar 2 piece
+For the bechamel
°Nutmeg 1 pinch
Cutting an onion and clove of garlic to pieces. Brown them over low heat in a saucepan or skillet with a tablespoon of olive oil, until the onions have become a little translucent. To bring out the flavors of the onion, start cooking over high heat for 1 to 2 minutes. Then lower the heat just after so that the onions do not burn.
Once the onions have taken on a nice golden color, add 800 g of tomato pulp. Seasoning with salt & pepper also adding good tsp aromatic herbs (your choice: oregano, basil, thyme). Let reduce and simmer over low heat for 20 minutes, before mixing or not according to taste. Unlike fresh tomatoes, the canned pulp being rather acidic, remember to add 2 sugar cubes to soften the sauce.
While the sauce is simmering, heat a little olive oil in a frying pan and brown 300 g of minced beef over medium heat for 3 to 5 minutes. Season with salt and pepper, then mix it with the reserved tomato sauce. Remember to degrease the meat before mixing it with the tomato sauce. To do this, remove the meat with a slotted spoon.
In a saucepan, melt 70 g of butter, and add the same quantity of flour off the heat. Mix so that the butter is absorbed. Adding 50 cl of milk gradually while mix to prevent formation of lumps. Return to low heat and allow to thicken for a few minutes. Seasoning with salt also pepper & adding good pinch nutmeg.
Butter a dish, and place a layer of béchamel, then a layer of lasagne, and a layer of tomato meat sauce sprinkled with grated Emmental cheese. Repeat the operation until all the ingredients are used up, ending with the béchamel, and sprinkle with grated parmesan. Fans can also add slices of Paris mushrooms when assembling.To finishBake in a preheated oven at 165°C (thermostat 5/6) for about 45 minutes, so that the lasagna is nicely browned. If the lasagna browns too quickly, cover them with aluminum foil.