{"id":1967,"date":"2024-12-11T17:26:26","date_gmt":"2024-12-11T16:26:26","guid":{"rendered":"https:\/\/cuizette.com\/non-classifiee\/lasagne-bolognaise-and-vegetable-twist\/"},"modified":"2025-01-22T18:15:58","modified_gmt":"2025-01-22T17:15:58","slug":"lasagne-bolognaise-and-vegetable-twist","status":"publish","type":"post","link":"https:\/\/cuizette.com\/en\/recipes\/lasagne-bolognaise-and-vegetable-twist\/","title":{"rendered":"Lasagne Bolognaise and Vegetable Twist"},"content":{"rendered":"
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\n\t\t\t\t\t\"Lasagne\t\t\t\t\t
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Lasagne Bolognaise and Vegetable Twist<\/h2>\n\t\t\t\t\n
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  • <\/li><\/ul>0.0<\/small> from<\/small> 0<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\n
    \n \t\t\t\tCourse: Main course<\/mark><\/span>Cuisine: French<\/mark><\/span>Difficulty: Average<\/mark><\/span> <\/div>\n\n\t\t\t<\/div>\n\n\n\t\t\t\t\t\t\t
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    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    30<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    45<\/p>minutes<\/span><\/div>

    <\/span>Calories<\/span>

    1910<\/p>kcal<\/span><\/div>

    <\/span>Total time<\/span>

    1<\/p>hour <\/span>

    15<\/p>minutes<\/span><\/div><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n

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    Lasagne is one of the most emblematic dishes of Italian cuisine, and this version revisited by Cuizette gives it a modern twist. Imagine generous layers of homemade bolognese sauce, a light b\u00e9chamel sauce, and pasta alternated with roasted vegetables and cheese for a perfect marriage of tradition and innovation. <\/p>\n \t<\/div>\n\n \n\t\n\t\n\t\n\n\n\t\t\n\t\t\t

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    Ingr\u00e9dients<\/h3>\n\t\t\t\t\t\t
    • For the bolognese sauce :<\/strong><\/li>
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      400<\/span> g<\/span> ground meat (beef or beef\/veal mix)<\/span><\/p><\/li>

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      1<\/span> onion, 1 carrot, 1 celery stalk, finely chopped<\/span><\/p><\/li>

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      2<\/span> garlic cloves, minced<\/span><\/p><\/li>

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      400<\/span> g<\/span> crushed tomatoes (canned or fresh)<\/span><\/p><\/li>

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      2<\/span> tablespoons<\/span> tomato paste<\/span><\/p><\/li>

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      1<\/span> tablespoon<\/span> olive oil<\/span><\/p><\/li>

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      1<\/span> teaspoon<\/span> sugar<\/span><\/p><\/li>

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      1<\/span> bay leaf, thyme or oregano<\/span><\/p><\/li>

    • For the b\u00e9chamel sauce :<\/strong><\/li>
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      50<\/span> g<\/span> butter<\/span><\/p><\/li>

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      50<\/span> g<\/span> flour<\/span><\/p><\/li>

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      500<\/span> ml<\/span> milk<\/span><\/p><\/li>

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      1<\/span> pinch<\/span> nutmeg<\/span><\/p><\/li>

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      Salt and pepper<\/span><\/p><\/li>

    • For other layers :<\/strong><\/li>
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      12<\/span> lasagne sheets<\/span><\/p><\/li>

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      200<\/span> g<\/span> roasted zucchini (cut into thin slices)<\/span><\/p><\/li>

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      150<\/span> g<\/span> mushrooms saut\u00e9ed in garlic<\/span><\/p><\/li>

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      100<\/span> g<\/span> grated mozzarella<\/span><\/p><\/li>

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      50<\/span> g<\/span> grated Parmesan cheese<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\t\t\t\n\t\t\n\t\t\t

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      Instructions<\/h3>\n\t\t\t
      • Prepare the bolognese sauce: <\/strong>
        In a frying pan, saut\u00e9 the onion, carrot and celery with the olive oil for 5 minutes. Add the minced meat and brown. Add the garlic, tomato paste and crushed tomatoes. Add the herbs, sugar, salt and pepper and simmer over a low heat for 20 minutes.<\/li>
      • Prepare the b\u00e9chamel sauce: <\/strong>
        Melt the butter in a saucepan, add the flour and stir to form a roux. Gradually pour in the milk, whisking to avoid lumps. Thicken over medium heat. Season with nutmeg, salt and pepper.<\/li>
      • Prepare the vegetables: <\/strong>
        Toast the zucchini slices in the oven with a drizzle of olive oil, salt and pepper, until lightly browned. Pan-fry the mushrooms with a clove of garlic.<\/li>
      • Assemble the lasagne:<\/strong>
        Preheat oven to 180\u00b0C. In a rectangular dish, start by spreading a thin layer of b\u00e9chamel sauce. Alternate layers of lasagne sheets, bolognese, vegetables and b\u00e9chamel sauce. Repeat until all ingredients are used up, finishing with a layer of b\u00e9chamel. Sprinkle the top with grated mozzarella and Parmesan.<\/li>
      • Cooking : <\/strong>
        Bake for 35 to 40 minutes, until the top is golden and bubbly. Let stand for 5 minutes before serving.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • For a vegetarian version<\/strong>: Replace the meat with lentils or a mixture of finely chopped vegetables.<\/li>
        • Save time<\/strong>: Prepare the bolognese and vegetables in advance for express assembly.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t