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Homemade individual lasagna: a nicely browned foil pan with a slice of toast

Individual Bolognese Lasagnas with Béchamel

Main dishes

Individual lasagnas in foil pans: Bolognese simmered for 45 minutes, béchamel, mozzarella and grated cheese, baked for 30 minutes.

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Individual lasagnas assembled in aluminum foil pans: Axelle makes six at a time, topped with grated cheese, and bakes them until nicely browned and bubbling.

The Bolognese simmers for 45 minutes with canned whole tomatoes, tomato paste, a carrot, half a bell pepper, mushrooms and a small glass of red wine. Then you alternate béchamel, lasagna noodle, Bolognese and mozzarella, finishing with béchamel.

On July 14, they were followed by a panna cotta with berry coulis.

Ingredients and directions

  • Prep time1 hr
  • Cook time1 hr 15 min
  • Total2 hr 15 min
  • DifficultyMedium
  • Cooking methodBaked

Ingredients

6 pans

Bolognese

Assembly

Directions

Bolognese

  1. Soften the shallots in the butter.
  2. Add the ground beef and cook it over medium heat.
  3. Once it's no longer pink, add the tomatoes and tomato paste and mix well.
  4. Add the diced bell pepper and carrot, the mushrooms and the pressed garlic.
  5. Add the spices and the wine, and let it evaporate.
  6. Simmer for 45 minutes over medium heat, stirring from time to time.

Assembly

  1. Make the béchamel and cut the mozzarella into very thin slices.
  2. In each foil pan, alternate béchamel, lasagna noodle, Bolognese, béchamel and mozzarella, finishing with béchamel.
  3. Sprinkle with Gruyère and Parmesan.
  4. Bake for about 30 minutes at 200 °C, until the tops are nicely browned.

Equipment

  • 6 aluminum foil pans
  • Sauté pan
  • Saucepan

Before you start

Ingredients

  • 800 g ground beef
  • 1 can whole peeled tomatoes (800 g)
  • 1 small can tomato paste
  • 1 small glass red wine
  • 1 carrot
  • 1/2 red bell pepper
  • 1 small can button mushrooms
  • 2 shallots
  • 1 garlic clove
  • Butter
  • Herbes de Provence, basil, paprika
  • Salt and pepper
  • No-boil lasagna noodles
  • Béchamel
  • 250 g mozzarella
  • 125 g grated Gruyère
  • 125 g grated Parmesan

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Photos

Six homemade individual lasagnas in foil pans, topped with grated cheese before baking
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