Ingredients
- 8 sheets of fresh lasagna
- 2 peeled onions
- 2 cloves of garlic, peeled
- 400 g of minced beef
- 800 g tomato pulp
- 1 piece of sugar
- 2 peeled carrots
- 1 stick of celery
- 2 sprigs of thyme
- 1 teaspoon(s) dried oregano
- 1 small sprig of rosemary
- 1 bay leaf
- 2 jars of ricotta
- 150 g grated Emmental cheese
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A few basil leaves (optional, for assembly)
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Olive oil
Preparation
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Prepare the bolognese: slice the onions, chop the garlic. Heat a little olive oil in a frying pan that can hold all the ingredients. Brown the garlic and onions without letting them brown, then add the minced meat. Mix well. When the meat has browned, add the tomato pulp, the sugar cube, the carrots and the celery stick cut into very small cubes as well as the aromatic herbs. Salt and pepper and simmer for 1 hour 30 minutes over low heat, stirring regularly.
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Preheat the oven to 180°C (gas mark 6).
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In an oiled baking dish, spread a first layer of bolognese. Cover it with lasagna sheets, add a few spoonfuls of ricotta and repeat the operation up to the top of the container, finishing with a layer of grated Emmental cheese — you can also add a few basil leaves between the layers. Leave to rest for 1 to 2 hours so that the bolognese soaks well into the lasagna sheets. Bake for 45 min — the cheese should be nicely browned.
