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Le Chaudron recipe

Lasagnes enfants

Family-style beef lasagna

⏱ 75 minServes 6Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 300 g (11 oz)lasagna sheetsabout 16 sheets
  • 800 g (28 oz)ground beef85% lean
  • 800 g (28 oz)canned crushed tomatoes
  • 2 tbsptomato paste
  • 2yellow onions
  • 5 clovesgarlic
  • 100 g (3½ oz)unsalted butter
  • 80 g (3 oz)all-purpose flour
  • 1 L (4¼ cups)whole milk
  • 400 g (14 oz)shredded mozzarella
  • 200 g (7 oz)grated Parmesan
  • 200 g (7 oz)grated Gruyère
  • 1 pinchnutmeg
  • 5 tbspextra-virgin olive oil
  • 1large bunch of fresh basil
  • 1 tbspdried oregano
  • 1 tspbrown sugar
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 300 g (11 oz) lasagna sheets about 16 sheets
  • 800 g (28 oz) ground beef 85% lean
  • 800 g (28 oz) canned crushed tomatoes
  • 2 tbsp tomato paste
  • 2 yellow onions
  • 5 cloves garlic
  • 100 g (3½ oz) unsalted butter
  • 80 g (3 oz) all-purpose flour
  • 1 L (4¼ cups) whole milk
  • 400 g (14 oz) shredded mozzarella
  • 200 g (7 oz) grated Parmesan
  • 200 g (7 oz) grated Gruyère
  • 1 pinch nutmeg
  • 5 tbsp extra-virgin olive oil
  • 1 large bunch of fresh basil
  • 1 tbsp dried oregano
  • 1 tsp brown sugar
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large rectangular baking dish (35x25 cm / 14x10 in)1 large sauté pan for the meat sauce1 medium saucepan for the béchamel1 whisk1 wooden spoon1 chef’s knife1 ovenDried oreganoBlack peppercorns

03 — Method

  1. LASAGNA BOLOGNESE is THE Italian family classic: layers of pasta, meat sauce, béchamel and cheese.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
  2. Preheat the oven to 180°C (350°F) convection. Generously butter the large 35x25 cm (14x10 in) baking dish.
  3. For the BOLOGNESE SAUCE: peel the 2 yellow onions and chop finely (3 mm / ⅛ in dice). Remove the germ from the 5 garlic cloves and chop.
  4. Heat 5 tbsp extra-virgin olive oil in the large sauté pan over medium heat. Cook the onions 8 minutes until golden. Add the garlic and cook 1 minute. Add the ground beef and cook 10 minutes over high heat, breaking it up.
  5. Add the crushed tomatoes, tomato paste, dried oregano, brown sugar, salt and pepper. Bring to a simmer and cook 30 minutes over low heat, stirring often.
  6. Meanwhile, make the BÉCHAMEL: melt 100 g (7 tbsp) butter in the medium saucepan over low heat. Add the flour all at once and whisk into a pale roux. Pour in the warm milk in a thin stream, whisking to avoid lumps. Cook 8 minutes.
  7. Season the béchamel with a pinch of grated nutmeg, salt and pepper. Off the heat, whisk in 100 g (1 cup) grated parmesan until melted.
  8. LAYER THE LASAGNA in the buttered dish: 1) meat sauce on the bottom, 2) lasagna sheets, 3) meat sauce, 4) cheese béchamel, 5) mozzarella + Gruyère. Repeat 4 TIMES. Finish with béchamel, parmesan and mozzarella. Bake 40 minutes at 180°C (350°F) until golden and bubbling.

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