Lasagna a la Bolognaise

Lasagna a la bolognaise

It’s lasagna day in my house! It’s my first time making lasagna…
C’est le jour de lasagne chez moi! C’est la premier fois que je fait de lasagne…

…while it is still not too bad for a first try, I hate the way the lasagna falls apart when it’s served. Nil reckons it has everything to do with me not using the béchamel sauce; well, I had decided to try a little something different with all the cheese in the fridge.

Then there is the bolognaise sauce – I think there’s too much liquid but Nil thinks it’s just nice. O’well…he cleaned his plate; that surely must be a sign of something, no?

Lasagna a la Bolognaise

Approximately 12 lasagna pieces
800 gms ground beef
Can of tomato sauce
6 medium size tomatoes – diced
1/2 of neuchatelois sausage – diced
2 tablespoons of tomato pesto sauce
Freshly grated cheeses – parmesan, appenzella, superchoix, tête de moine
Mozzarella or pizza cheese mix
1 beef stock cube
Onions – finely diced
Garlic – minced
Black pepper
Olive oil


  1. Saute onions and garlic with some olive oil in a pot until soft. Add in the diced sausage and fry until slightly crispy.
  2. Throw in a couple of pinches of rosemary and oregano before adding the ground beef. Stir until almost cook.
  3. Add in the tomato sauce, chopped tomatoes and stir. Prepare some beef stock by mixing the stock cube in some water.
  4. Pour the stock in, add more oregano and rosemary, some black pepper and salt to taste. Cover and simmer until the sauce thickens. Once it does, turn off the fire.
  5. Meanwhile, prepare lasagna sheets by cooking them in boiling water (add salt as well). Once cook, drain and wash with cold water to prevent the sheets from sticking. Place aside.
  6. Preheat the oven at 180 C for 15 minutes.
  7. In a small rectangular pan, arrange a layer of pasta sheets at the bottom. Place the meat sauce on top and cover with another layer of pasta.
  8. Generously sprinkle a layer of the grated cheeses before covering with another layer of pasta. Top this layer with meat and cover with the final layer of pasta.
  9. Generously sprinkle a layer of mozzarella or pizza mix cheese before adding some grated parmesan on the top.
  10. Bake for 30 minutes and serve hot/warm.

NOTE: There will be a good amount of sauce leftover, which can be packed and used with other types of pasta.

Yes, I think I’ll try to start off my blog posts with a couple of French sentences from now on. It’ll help…I hope.

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