Ingredients :
- 250 g of lasagna sheets
- 200 g of minced beef
- 400 g of PLANT whole peeled tomatoes
- 150 g of Mozzarella
- 100 g grated parmesan
- 2 onions
- 1 zucchini
- 250 g of lasagna sheets
- 200 g of minced beef
- 400 g of PLANT whole peeled tomatoes
- 150 g of Mozzarella
- 100 g grated parmesan
- 2 onions
- 1 zucchini
Lasagna with béchamel sauce and peeled tomatoes
whole
Easy
30 min
2 people
For the béchamel sauce
- 40 g of butter
- 40 g of flour
- 60 cl of milk
- Salt & pepper
- A few basil leaves
Preparation :
Peel and chop the onions and two garlic cloves. Scrape and chop the zucchini.
Pour the 3 tbsp of olive oil into a frying pan and brown the minced vegetables with the meat for 8 minutes over medium heat. Add the can of whole peeled tomatoes, the tomato paste diluted in hot water, the thyme, and bay leaf, season with salt and pepper, and let cook for 20 minutes uncovered to thicken the sauce.
Meanwhile, prepare the béchamel sauce. Melt the butter in a saucepan, add the flour all at once and stir with a wooden spatula until you obtain a smooth, light-brown paste. Gradually add the milk and cook, stirring constantly, until the sauce coats the spoon. Remove from the heat and season with salt and pepper.
Preheat the oven to 200°C, gas mark 7. Spread a layer of tomato sauce in the bottom of a gratin dish, cover with a layer of lasagna sheets, cover with a layer of béchamel sauce, then repeat the process: tomato sauce, lasagna, béchamel sauce... finish with a layer of béchamel sauce. Sprinkle with Parmesan, add the butter in pieces. Bake for 25 minutes, increase the oven temperature to 240°C, for 8 minutes so that the cheese is well browned.
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