Light Bolognaise Lasagna Recipe

Preparation of the dish Preheat the oven to 180 °C for 10 to 15 minutes. Meanwhile, prepare the baking dish by pouring a light layer of olive oil.

Preparation of the filling: Slice the onions. Sauté them in a pan in which you have previously poured a spoonful of olive oil. As soon as they start to sizzle, add the paprika and the herbs.

Using a kitchen knife, cut the ground meat into pieces. Add them to the pan. Stir and mix well with the onions. Lower the heat as soon as the meat starts to change color.

Simmer. Gradually add the tomato puree and, if desired, the flesh and juice of a beefsteak tomato from which the skin has been removed. Stir in 2 teaspoons of sugar. Season with salt and pepper, and add the spices. Mix well. Let it rest over very low heat.

Preparation of the pasta Bring a pot of water to a boil. Briefly pre-cook the lasagna sheets for 2 to 3 minutes. Be careful, the pre-cooking is very quick. Make sure not to tear the sheets when you remove them.

Preparation of the cream In a separate bowl, pour the contents of the two containers of liquid cream. Season with salt and pepper, and add basil/Herbs de Provence. Mix well.

Assembly: Place in the mold alternately a layer of sheets and then a layer of sauce. On the last sheet on top, pour the previously seasoned liquid cream.

Cooking Bake in the oven at 180°C for 1 hour.