Lasagne Recipe Step by Step Pictures
Learn to prepare Lasagne using minced beef, lasagne sheets, oil, bechamel sauce, mushrooms, marjoram, and bacon. Here is a simple lasagne recipe guide with step by step pictures.
Recipes by Finechef 
Cooking Preparation (Mise-en-place)
Assemble all the necessary lasagne recipe ingredients on the preparation table.
- Chop the celery, onions, and carrot.
- Slice the mushrooms.
- Grate the parmesan cheese.
- Place the necessary cooking equipment nearby.
How to prepare lasagne
Follow the simple steps below to the end.
Ingredients
- 400g- lasagne sheets
- 200g- mushrooms
- 50g- parmesan cheese
- 2- cloves of garlic
- 100g- carrots
- 100g- celery
- 500ml- bechamel sauce
- 1tbsp- marjoram
- 750ml- demi-glace
- 2tbsp- oil
- 200g- onion
- 100g- steaky bacon
- 2tbsp- tomato puree
- 400g- minced beef
- salt, pepper
Nutritional Information
- Protein: 26.7g
- Fat: 28.7g
- Carb: 56.1g
- Sat fat: 11.4g
- Fibre: 5.8g
- Sugar: 10.0g
- Cals: 575kcal
- Energy: 2416kJ
Directions
1. Prepare the dough.
Prepare the egg pasta dough and roll it out. Cut into squares
2. Dry.
Rest it in a cool place and dry on a cloth dusted with flour.
3. Cook the lasagne.
Cook the fresh lasagne in simmering salted water for three minutes.
4. Refresh.
Refresh in cold water and drain on a cloth.
5. Cook the bacon.
In a clean saucepan, heat the oil, then cook the bacon for 3 minutes.
6. Add the vegetables.
Add in the chopped carrots, celery, and onion. Cover and cook for 5 minutes.
7. Add the minced meat.
Add the minced meat and cook until it's lightly browned, then remove from the heat and mix in the tomato puree.
8. Mix in the demi-glace.
Mix in the demi-glace and bring to a boil when stirring.
9. Season.
Season with the marjoram, salt, pepper, and garlic. Simmer.
10. Mix in the mushrooms.
Mix in the sliced mushrooms, re-boil, then remove from the heat.
11. Butter an ovenproof dish.
Butter an ovenproof dish and spread a layer of the meat sauce on the bottom.
12. Add a layer of lasagne.
Add a layer of lasagne, then cover with the remaining meat sauce. Cover with the bechamel.
13. Bake.
Top with cheese, cover, and bake in a moderately hot oven at 90 degrees Celsius.
14. Serve.
Remove the lid and continue cooking for fifteen minutes, then serve in a clean ovenproof dish.
