Ingredients (Bolognaise):
- Ground beef
- Celeri
- Tomato paste
- Diced tomato can
- Garlic
- Onion/Shallot
Ingredients (Bechamel):
- Milk
- Butter
- White flour
- Nutmeg
- Salt
- Black pepper
Steps:
- La sauce Bolognaise
- La sauce Bechamel
- La combinaison avec la pate
Steps for the Bolognaise sauce:
- Start with Oil: Heat olive oil in a large pot over medium heat. Olive oil is preferred for its flavor, but vegetable oil works if that's what you have. Olive oil adds a subtle flavor that complements the other ingredients well.
- Sauté the Aromatics: Add finely chopped shallots, celery, and carrots to the pot. Sauté until the vegetables are soft and the shallots are translucent. This is your soffritto, the flavor base.
- Add Garlic: Add minced garlic towards the end of the sautéing process. Garlic burns easily and should only be cooked for about a minute until fragrant, to avoid bitterness.
- Brown the Ground Beef: Increase the heat to medium-high and add the ground beef to the pot. Cook until the meat is thoroughly browned, breaking it apart with a spoon. This step is crucial for adding depth and richness to the sauce.
- Season: Once the meat is browned, season with salt, pepper, rosemary, and if you like, paprika. Paprika isn’t traditional in every recipe but can add a nice complexity and mild heat. Stir well to distribute the seasonings.
- Tomato Paste: Add tomato paste to the mix and cook for a few minutes. This step concentrates the tomato flavor and adds a rich, caramelized taste.
- Add Diced Tomatoes: Pour in the can of diced tomatoes with their juice. The liquid will help deglaze the pan, allowing you to scrape up any bits that have stuck to the bottom.
- After Adding Tomato Paste and Diced Tomatoes: Once you've incorporated the tomato paste into the meat and vegetables and cooked it for a few minutes, and then added the diced tomatoes, stir in one or two bay leaves.
- Simmer: Bring the sauce to a simmer, then lower the heat and let it gently simmer for at least 30 minutes to an hour, stirring occasionally. This slow cooking process melds the flavors together and allows the sauce to thicken. If the sauce thickens too much, you can add a little water or broth to adjust the consistency.
- Adjust Seasonings: Taste the sauce and adjust the seasonings as needed. You might want to add more salt, pepper, or herbs, depending on your preference.
Steps for the Bechamel sauce:
For a standard béchamel sauce sufficient to layer in a lasagna that serves 4-6 people, you can use the following quantities in metric measurements:
- Butter: 50 grams
- All-purpose Flour: 50 grams
- Milk: 500 milliliters (warm)
- Salt: 1/2 teaspoon (to taste)
- Ground Nutmeg: A pinch (about 1/8 teaspoon)
- Cheese (Optional): 50-100 grams, grated (Parmesan or Gruyère work well)
Here's the process with these measurements:
- Melt the Butter: In a medium saucepan, melt 50 grams of butter over medium heat.
- Add Flour to Make a Roux: Add 50 grams of flour to the melted butter, stirring constantly to form a smooth paste without lumps.
- Cook the Roux: Cook the mixture for about 2 minutes until it's pale golden, ensuring it doesn't brown.
- Gradually Add Milk: Slowly add 500 milliliters of warm milk, a little at a time, while whisking vigorously to prevent lumps.
- Bring to a Simmer: Continue to cook, stirring frequently, until the sauce comes to a gentle simmer and begins to thicken.
- Season the Sauce: Season with 1/2 teaspoon of salt and a pinch of nutmeg. Adjust to taste.
- Thicken the Sauce: Keep cooking on a low simmer for about 10 minutes, or until the sauce coats the back of a spoon. Stir often to prevent sticking or burning.
- Add Cheese (If Using): Off the heat, stir in 50-100 grams of grated cheese until melted and combined, if desired for your lasagna.
Alternate Version: French-Tunisian Lasagna
Ingredients (Bolognese):
- 900g lean ground beef (4% fat)
- 3 tbsp olive oil
- 3 celery stalks
- 2 small carrots
- 1 extra large shallot or 2 medium onions
- 4 garlic cloves
- 135g tomato paste (1 box)
- 1 can (411g) diced tomatoes
- 2–3 tsp Tunisian harissa
- 2 bay leaves
- 1–1.5 tsp salt, 1/2–3/4 tsp black pepper
- 1/2 tsp ground coriander, 1/4 tsp turmeric, 1/4 tsp caraway
- 3/4 tsp paprika (optional)
- 100ml warm water or broth (to loosen after simmer)
Ingredients (Béchamel):
- 90g butter (6 tbsp)
- 90g all-purpose flour
- 900ml warm milk (3.75 cups)
- 3/4–1 tsp salt
- 1/4–1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 150g Gruyère AOP Le Superbe (for sauce)
- 150g Emmental Président (for sauce)
- 105g Gruyère + 235g Emmental (for topping)
Steps for the Bolognese sauce:
- Start with Oil: Heat 3 tbsp olive oil over medium heat. Add chopped shallot, celery, and carrots. Sauté until softened (5–7 min).
- Add Garlic: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Brown the Ground Beef: Increase heat to medium-high. Add 900g lean ground beef and cook until browned. Drain excess liquid if needed.
- Season: Add salt, pepper, coriander, turmeric, caraway, paprika (optional), and 2–3 tsp harissa. Stir to coat the meat evenly.
- Tomato Paste: Stir in 135g tomato paste and cook for 2 minutes to deepen the flavor.
- Add Diced Tomatoes: Pour in the 411g can of diced tomatoes with juice and add bay leaves.
- Simmer: Lower heat and simmer uncovered for 45–60 minutes, stirring occasionally.
- Loosen if Needed: If the sauce is too thick, stir in 100ml warm water or broth before using.
Steps for the Béchamel sauce:
- Melt the Butter: In a saucepan, melt 90g butter over medium heat.
- Make a Roux: Whisk in 90g flour and cook for 2–3 minutes until slightly golden.
- Add Milk: Gradually whisk in 900ml warm milk. Stir continuously to avoid lumps.
- Simmer: Bring to a gentle simmer and cook until the sauce thickens.
- Season: Add 3/4–1 tsp salt, 1/4–1/2 tsp black pepper, and 1/4 tsp nutmeg.
- Add Cheese: Off the heat, stir in 150g Gruyère and 150g Emmental until smooth and melted.
Assembly:
- Layering: In a 9x13-inch baking dish, layer Bolognese, lasagna pasta sheets, and béchamel. Repeat for 3–4 layers.
- Top with Cheese: Finish with béchamel and sprinkle 105g Gruyère + 235g Emmental on top.
- Bake: Bake at 180°C (350°F) for 35–45 minutes until golden and bubbly. Let rest 10 minutes before serving.