Lasagna without pre-cooking the sheets

Ingredients

• 30 ml Olive oil (For cooking and greasing the pan)
• 1 piece Onion (Large, finely chopped)
• 2 clove(s) Garlic (Minced)
• 450 g Ground beef (Thawed, crumbled during cooking)
• 2 piece(s) Carrots (Coarsely chopped or diced)
• 3 piece(s) Fresh tomatoes (Peeled, blended)
• 1 stalk Celery (Finely chopped)
• 1 tsp Salt
• 1 tsp Black pepper
• 1 tsp Sweet paprika
• 1 tsp Herbes de Provence
• 400 g Canned tomatoes (purée) (Tomato purée)
• 40 g Butter (For the béchamel)
• 30 g Type 45 flour (For the béchamel roux)
• 400 ml Whole milk (Added gradually)
• 1 pinch Nutmeg (Grated)
• 250 g Dry lasagna sheets (Uncooked, break the sheets to cover the edges of the pan)
• 200 g Grated cheese (mozzarella or blend) (For the intermediate layers)
• 150 g Mozzarella (Sliced, for the final gratin)

Instructions

1. Prepare the vegetables

   Thinly slice the onion and garlic, coarsely chop the carrots, dice the celery into small cubes and blend the fresh tomatoes after peeling them.

   Time: PT5M

2. Sauté onion and garlic

   Heat the olive oil in the pan, add the onion and garlic, sauté over medium heat until they become translucent.

   Time: PT5M

   Temperature: 180°C

3. Cook the ground meat

   Add the ground meat, cover the pan and let a few minutes for the center to loosen, then crumble the meat with a spatula.

   Time: PT5M

   Temperature: 180°C

4. Add carrots and celery

   Add the chopped carrots and celery, cover again and cook for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: 180°C

5. Add fresh tomatoes and spices

   Pour in the blended tomatoes, season with salt and pepper, add the paprika and Herbes de Provence. Mix well.

   Time: PT3M

6. Simmer the Bolognese sauce

   Stir in the canned tomato purée, cover and let simmer over low heat for 15 minutes until the sauce thickens slightly.

   Time: PT15M

   Temperature: 150°C

7. Prepare the béchamel (roux)

   Melt the butter in a small saucepan, add the flour and cook for 2 minutes while stirring constantly to obtain a blond roux.

   Time: PT3M

   Temperature: 150°C

8. Emulsify the milk

   Gradually pour the milk while whisking to avoid lumps, season with salt, pepper and nutmeg, cook for 5 minutes until thickened.

   Time: PT5M

   Temperature: 150°C

9. Preheat the oven

   Turn on the oven and preheat to 180°C.

   Time: PT5M

   Temperature: 180°C

10. Grease the dish

    Brush the baking dish with a drizzle of olive oil or a bit of melted butter.

    Time: PT2M

11. Assemble the lasagna

    Spread a thin layer of Bolognese sauce at the bottom of the dish, add a layer of béchamel, sprinkle grated cheese, then place dry lasagna sheets. Repeat the layers (sauce, béchamel, cheese, sheets) until ingredients are exhausted, finishing with a layer of béchamel and sliced mozzarella.

    Time: PT10M

12. Bake

    Place the dish in the oven and bake for 35 minutes at 180°C, until the top is golden and the sheets are tender.

    Time: PT35M

    Temperature: 180°C

13. Rest

    Remove the dish from the oven and let rest for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Olive oil: sunflower oil, rapeseed oil
• Instead of Onion: shallot
• Instead of Garlic: garlic powder
• Instead of Ground beef: ground veal, beef‑lamb mix
• Instead of Carrots: zucchini
• Instead of Fresh tomatoes: canned peeled tomatoes
• Instead of Celery: fennel
• Instead of Sweet paprika: mild chili pepper
• Instead of Herbes de Provence: dried oregano
• Instead of Canned tomatoes (purée): tomato sauce
• Instead of Butter: margarine
• Instead of Type 45 flour: all‑purpose flour
• Instead of Whole milk: unsweetened almond milk
• Instead of Nutmeg: nutmeg extract
• Instead of Dry lasagna sheets: fresh lasagna sheets
• Instead of Grated cheese (mozzarella or blend): grated Emmental, cheddar
• Instead of Mozzarella: raclette cheese

Equipment Needed

• Frying pan
• Chef's knife
• Cutting board
• Immersion blender (optional)
• Small saucepan
• Whisk
• Rectangular baking dish
• Oven
• Wooden spatula (optional)

Critical Steps — Do Not Skip

• Sauté the onion and garlic without burning them
• Properly crumble the meat to avoid large pieces
• Prepare a smooth béchamel without lumps
• Layer the components in the correct order (sauce, béchamel, cheese, sheets)
• Bake at exactly 180 °C so the dry sheets cook in the sauces

Chef Tips from the Video

• Add a pinch of sugar to the tomato sauce to balance acidity.
• Use grated Parmesan in addition to mozzarella for a richer flavor.
• Let the lasagna rest at least 10 minutes before serving for clean slices.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 to 4 days.

Freezer: Wrap individual portions in plastic wrap then a freezer bag, keep up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the Bolognese sauce and béchamel the day before and store them separately in the refrigerator.
• The assembly can be done ahead, then the dish can be refrigerated before final baking.