* ingredients :
+To prepare the lasagna
°20 sheets of lasagna
°125g grated IGP Gruyere
°500 grams minced meat
°400 gm peeled and chopped tomatoes
°8 cl olive oil
+To prepare the bechamel sauce
°50 cl of milk
°40 grams butter
°30 grams flour
°Salt or fine salt
Preparing the lasagnaPre-cook the lasagna in boiling water for 1 minute, and cook it twice a second.Lay out paper towels.2Preparing bolognese-sauceFry chopped onions in olive oil for 5 minutes. Then add the minced meat and fry. for 4 minutes, to color it.
Add tomato pulp, salt and pepper and simmer for 10 minutes.3Prepare bechamel sauceMelt the butter in a saucepan over a low heat. Add the flour and heat, stirring, until the mixture becomes a honeycomb shape.
Gradually adding cold milk while stir.Stir constantly until the sauce thickens.4Preparing the lasagnaPreheat the oven to 210°C or 7°C.
In each individual dish (or a large group dish), you now just have to alternate a little béchamel sauce, a layer of lasagna, a layer of bolognese sauce, a layer of béchamel, a layer of lasagna, etc.
We finish with the bechamel sauce and cover with grated cheese.5Bake for 20 minutes, until the béchamel is golden brown.