1 paquet de p\u00e2tes \u00e0 lasagnes
\n500 g de viande hach\u00e9e de b\u0153uf
\n500 ml de coulis de tomates
\n1 gros oignon
\n2 gousses d’ail
\n1 petit verre d’eau
\n3 cuill\u00e8res \u00e0 soupe d’huile d’olive
\nsel, poivre
\nherbes de Provence<\/p>\n
Sauce B\u00e9chamel<\/em> Nappage<\/em> Pr\u00e9paration<\/strong><\/p>\n Pr\u00e9paration de la sauce bolognaise :<\/em> Pr\u00e9paration de la sauce B\u00e9chamel :<\/em> Dressage<\/em> Un grand classique !<\/p>\n","protected":false},"author":18,"featured_media":3061,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,6],"tags":[149,196,282],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/lasagnes-a-la-bolognaise-1.jpg?fit=500%2C375","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1518,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/24\/1518-lasagnes-gratinees-a-la-toscane\/","url_meta":{"origin":1489,"position":0},"title":"Lasagnes gratin\u00e9es \u00e0 la Toscane","date":"24 mai 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2010","format":false,"excerpt":"Un plat qui r\u00e9v\u00e8le une fois de plus l'harmonie des \u00e9pinards et du ch\u00e8vre.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/04\/lasagnes-epinards-chevre-1.jpg?fit=400%2C300&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":73,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/18\/73-moussaka-a-lagneau\/","url_meta":{"origin":1489,"position":3},"title":"Moussaka \u00e0 l’agneau","date":"18 mai 2009","format":false,"excerpt":"Un plat grec d\u00e9licieux !","rel":"","context":"Dans 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2010","format":false,"excerpt":"Un grand classique de la cuisine !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/hachis-parmentier-1.jpg?fit=375%2C500&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1489"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=1489"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1489\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3061"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=1489"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=1489"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=1489"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\/2 litre de lait
\n2 grosses cuill\u00e8res \u00e0 soupe de farine
\n125g de beurre
\n3 pinc\u00e9es de noix de muscade r\u00e2p\u00e9e<\/p>\n
\n70 g de fromage r\u00e2p\u00e9
\n125 g de parmesan
\nbeurre<\/p>\n![\"lasagnes-a-la-bolognaise\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2010\/05\/lasagnes-a-la-bolognaise-1.jpg?resize=500%2C375\" "\\"lasagnes-a-la-bolognaise\\"")
<\/p>\n
\n1.Dans une casserole, faire revenir dans l’huile d’olive l’oignon et l’ail \u00e9minc\u00e9s finement sans les faire brunir.
\n2.Ajouter la viande hach\u00e9e \u00e9miett\u00e9e et bien remuer afin qu’elle cuise.
\n3.Verser le coulis de tomates puis le verre d’eau. Saler et poivrer.
\n4.Laisser mijoter pendant 25 minutes \u00e0 feu doux en remuant de temps en temps. A la fin de la cuisson agr\u00e9menter d’herbes de Provence.<\/p>\n
\n5.Faire fondre le beurre \u00e0 feu vif.
\n6.Une fois fondu, rajouter les deux cuill\u00e8res \u00e0 soupe de farine puis remuer avec un fouet \u00e0 feu moyen.
\n7.Quand le m\u00e9lange est homog\u00e8ne (tr\u00e8s rapide), rajouter progressivement le lait sans arr\u00eater de fouetter pour \u00e9viter les grumeaux.
\n8.Parfumer avec la muscade, saler, poivrer. Continuer de remuer jusqu’\u00e0 ce que la b\u00e9chamel s’\u00e9paississe. R\u00e9server.<\/p>\n
\n9.Huiler le plat \u00e0 lasagnes. Poser une fine couche de b\u00e9chamel. Ensuite couvrir d’une couche de lasagnes, de sauce bolognaise, de sauce b\u00e9chamel et parmesan. Refaire la m\u00eame chose jusqu’\u00e0 l’\u00e9puisement de la sauce.
\n10.Sur la derni\u00e8re couche de lasagnes, ne mettre que de la b\u00e9chamel et recouvrir de fromage r\u00e2p\u00e9. Parsemer quelques noisettes de beurre.
\n11.Faire cuire \u00e0 180\u00b0C pendant environ 40 min. Pour savoir si les lasagnes sont cuites, piquer avec un couteau, les p\u00e2tes doivent \u00eatre fondantes, donc le couteau doit s’enfoncer sans probl\u00e8me.<\/p>\n","protected":false},"excerpt":{"rendered":"