The basic recipe you need to know


    Chef Philippe Echebeste offers you all his secrets for preparing a very delicious lasagna with beef filling. Here’s his recipe!

    as comfortable as possible, Lasagna Traditional dishes are essential dishes to master. The key point to making a good lasagna? Joke: This has to be it Both juicy and concentrated in taste. Discover the recipe for Philip Achebest.

    Ingredients for Philippe Echebest’s Beef Lasagna

    Below are the quantities needed to serve 6 gourmets!

    • 1 box of lasagna for hydration
    • Homemade bechamel
    • Grated parmesan or gruyere cheese

    For powder:

    • 5 heart tomatoes beef
    • 1 onion
    • 3 cloves of garlic
    • 2 tablespoons olive oil
    • 2 sprigs of fresh thyme
    • salt
    • 3 pinches of chili powder

    For meat filling:

    • 1 onion
    • 2 cloves of garlic
    • 2 tablespoons olive oil
    • 600 grams of minced beef
    • 20 cl of beef broth
    • Salt and Pepper

    Preparation of beef lasagna by Philippe Etchebest

    Here the chef prepares fresh lasagna, but to save time, you can buy it already ready, in a dry version. Simply immerse them in boiling water for 1 minute to rehydrate them before starting.

    1. Powder preparation: Remove the tomato stem, cutting it crosswise at the base. Submerge the tomatoes in a pot of boiling water for 30 seconds before cooling them in an ice water bath and removing the skin. Cut the onions into slices, chop the garlic, and fry them in a pan with olive oil. Add mashed tomatoes, pepper, and thymeSalt and let everything simmer over medium heat.
    2. For the filling: Heat a second pan with olive oil, and sauté the chopped onions and garlic. Add the meat and Let it cook on high heat Until it starts sticking. Then, deglaze it with veal stock or broth of your choice. Let it cook until it reduces completely.
    3. Preheat the oven to 200°C.
    4. When the crushed tomatoes and beef filling are completely cooked, remove the thyme, then put the two preparations in a bowl and mix them well.
    5. Grease a rectangular dish with olive oil. Distribute a first layer of bechamel, then a layer of meat filling, then add the lasagna slices. Repeat the process until the dish is full. For the final layer, place the lasagna slices, then put the béchamel on top, then sprinkle the grated cheese.
    6. Bake for 20-25 minutes at 200°C.

    The lasagna should be well browned on top. Served with crunchy green salad.