Lasagne with Bolognese sauce
Ingredients
For
6
personnes
For the lasagne:
- 12 lasagne sheets (fresh or pre-cooked)
- 2 balls of mozzarella
- 100 g of grated Gruyère
- Salt and pepper
For the Bolognese sauce:
- 600 g chopped tomatoes
- 400 g of minced beef
- 150 g of sausage meat
- 100 g pancetta
- 100 g tomato sauce
- 1 carrot
- 1 stalk of celery
- 2 cloves of garlic
- 1 yellow onion
- 2 tbsp mild-flavoured olive oil
- 10 cl of red wine
- 2 bay leaves
- Salt and pepper
Tip
We recommend a subtly flavoured olive oil from Nice (PDO), from Nyons (PDO), from the Languedoc AOC, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault…. If you’d prefer a vegetarian version of lasagne, you can check out our recipe for Lasagne with Sun-ripened Vegetables.
Instructions
For the Bolognese sauce: peel and finely chop the onion. Peel and finely chop the carrot. Trim and chop the celery. Peel and crush the garlic cloves. And finally, chop the pancetta.
- In a saucepan, fry the mixture of vegetables and pancetta in mild-flavoured olive oil for 5 minutes over a medium heat, stirring constantly. Add the beef and sausage meat, then turn up the heat and brown for 5 minutes.
- Deglaze with the red wine, allowing it to reduce whilst scraping the bottom of the pan. Add the chopped tomatoes, the bay leaf and a very small amount of salt. Simmer over a low heat for 45 minutes, with the pan partially covered.
- Preheat the oven to 180°C.
- To start assembling the lasagne, pour a little mild olive oil into the bottom of the dish, then lay down a first layer of lasagne sheets. Spread a layer of Bolognese sauce on top.
- Alternate layers of lasagne sheets and Bolognese sauce until you have used up all the ingredients. Finish with a layer of lasagne sheets and spread the tomato sauce over the top.
- Slice the mozzarella and arrange the slices on top of the tomato sauce, then sprinkle with grated Gruyère. Bake for 25 to 30 minutes and serve the lasagne whilst still hot.
Tip
We recommend a subtly flavoured olive oil from Nice (PDO), from Nyons (PDO), from the Languedoc AOC, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault…. If you’d prefer a vegetarian version of lasagne, you can check out our recipe for Lasagne with Sun-ripened Vegetables.
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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