1 packet of lasagna noodles
400g minced beef
1 yellow onion
1 can of 400 g crushed tomatoes
1 Pot of Beef Bouillon
75 g grated Emmental cheese
1 C. olive oil
1 pinch grated nutmeg
1.Start your lasagna by preparing the bolognese sauce. In skillet, heat olive oil. Brown the ground beef for 10 minutes with the peeled and finely chopped onion and carrot. Salt and pepper. Add the crushed tomatoes and the pot of beef broth. Simmer over low heat for about 15 minutes, stirring regularly.
2.Meanwhile, preheat the oven to 180°C (th. 6). Spread a tablespoon of béchamel in the bottom of a gratin dish. Cover with a first layer of lasagne sheets. Cover with Bolognese sauce then add a new layer of lasagna sheets and then béchamel. Repeat the operation until you reach the top of the gratin dish. Finish with a layer of lasagna sheets topped with bechamel sauce. Cover with grated cheese.
3.Bake your lasagna dish for 30 minutes. Check the cooking of the pasta with a knife.