Cyril Lignac shares his revisited Bolognese lasagna recipe

Before being one of the flagship specialties of Italian gastronomy, lasagna have their origins in Antiquity. The Romans and Greeks were already preparing what was called “lagana”, a thin dough steamed to make a terrine based on stuffing, prepared with chicken, pork or fish. Today there is a thousand and one recipes of lasagna to suit everyone’s taste. Everyone puts their own little touch on it.

In his show “Tous en Cuisine”, chef Cyril Lignac, in turn, revealed his recipe for revisited Bolognese lasagna with an additional ingredient: button mushrooms! Thanks to their soft texture and woody flavor, they should provide character to your dish. We give you the chef’s detailed recipe, to delight the whole family.

The recipe for bolognese lasagna with button mushrooms

Ingredients :

• 5 sheets of dry lasagna dough
• 400 g of minced beef
• 1 clove of garlic, peeled
• ½ peeled onion
• 1 peeled carrot
• 150 g of button mushrooms
• 25g butter
• A few sprigs of thyme
• ¼ bunch of basil
• 25 cl of red wine
• 500 g of tomato coulis
• 40 g of flour
• 40g butter
• 50 cl of whole milk
• 125 g grated parmesan
• 1 piece of parmesan
• Fine salt and freshly ground pepper
• Coarse salt

Step by step recipe

For the bolognese:

Brown the onions in olive oil, then add carrots, button mushrooms (all cut into small pieces) as well as the ground beef, browned well with a knob of butter, salt and pepper.

To flavor everything, add a clove of garlic and fresh basil.

Mix, then cook for ten minutes.

When the meat is well simmered, deglaze the meat with red wine.

When the red wine has reduced well, add the tomato coulis.

Add a nice bouquet of thyme.

Cover, then let simmer for as long as possible.

For the béchamel sauce, melt the butter. When it is well melted, add the flour and the milk. You can flavor your béchamel with fresh parmesan.

In a dish, spread the meat, then cover with béchamel sauce, then place on top lasagna noodles that you have pre-cooked in boiling salted water for 5 minutes, and repeat the operation.

Finish with béchamel, and sprinkle grated parmesan on top.

Bake 20min at 200°

Enjoy!

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Coming from a journalistic background, I gradually specialized in food. Passionate about world cuisine, I particularly appreciate Balkan cuisine, of which I am…