Preparation time: 20 min. Total time: 1h20
Ingredients (for 4 people) :
- 1 onion
- 1 tablespoon olive oil
- 250g ground beef
- Provence herbs
- 400g tomato pulp
- 10cl fat-free chicken stock
- 1 knob butter for the dish
- 50cl béchamel sauce
- 1 tin lasagne sheets
- 50g grated Gruyère
- salt & pepper
Preparation:
Preheat oven to 180°C - Th 6.
Peel and chop onion.
Heat the olive oil in a frying pan and brown the onion. Add the meat and brown, stirring with a wooden spoon. Season with salt, pepper and herbes de Provence.
When the meat is cooked, add the tomato pulp and stock. Mix and cook over low heat for ± 10 min.
Butter a gratin dish.
Coat the bottom of the dish with a thin layer of béchamel. Cover with a layer of lasagne sheets; break up the sheets if necessary to completely cover the béchamel.
Spread 1/3 of the meat mixture on top. Spread another layer of lasagne sheets with the béchamel sauce, then cover again with the same amount of meat.
Repeat the maneuver one last time: sheets, béchamel and meat. Finish with a final layer of lasagne sheets and a thin layer of béchamel.
Sprinkle with grated Gruyère and bake for 40 min.
Tips :
The secret is to cook the lasagne sheets in the tomato sauce, which should remain fairly fluid.