Bouffons la vie, Libé’s cooking recipesfolder

Nothing beats cooking to warm up the mood. Today, we carefully follow the instructions of Lucie, reader of “Libé” and lover of lasagna … without béchamel.

This Sunday, it’s Lucie, a reader of Libé, who shares his lasagna recipe… without bechamel. If the idea may seem unconventional, she reminds us that in the kitchen, it is useless to force yourself to follow the rules if it does not give us any pleasure, as Lucie says: “When I was little, I didn’t like bechamel sauce to go with vegetables. And my parents didn’t like to cook this sauce, so if it wasn’t really fun in it, I might as well do without it. “

In season, she further advises, you can add cherry tomatoes when serving. We will not hesitate to prepare this recipe for the next day, since like many casseroles and / or au gratin, it is best when you wait twenty-four hours.

For 4 people, you will need : 600 g of ground beef, dry lasagna sheets (Barilla, or at the Italian caterer, but not those from the organic store, they have less taste, recommends Lucie) ; 2 canned tomatoes (Mutti for example) ; 1 jar of mascarpone ; 1 triangle of fresh Parmesan to grate ; 3 mozzarella balls ; 1 carrot ; 1 tablespoon of fine celery, finely diced ; 1 large shallot ; 1 clove of garlic ; 1/2 glass of white wine ; laurel ; salt, pepper, olive oil.

Brown the shallot, garlic, celery and carrots in a drizzle of olive oil. Once candied, pour in the white wine. Stir until evaporated. Brown the meat. Add the canned tomatoes and the bay leaf (to let it infuse). Simmer over low heat for at least one hour, the sauce should be reduced, but still a little runny. During this time, prepare the mascarpone-parmesan-mozzarella mixture, it should look like a somewhat solid paste. Add salt and pepper.

Then proceed with the assembly: a layer of tomato-beef sauce, teaspoons of the cheese mixture spread all over the place, then the dry lasagna sheets, we press (no need to pre-cook the lasagna sheets). Repeat the operation as many times as necessary. On the last layer of leaves, pour a little liquid from the tomato sauce (which we have taken care to keep) and again with the cheese mixture, to brown. Pepper, add a drizzle of olive oil.

Place the dish in the oven at 200/225 ° for a good forty-five minutes, putting aluminum foil on top if aluminum if it goes too fast.

It’s your turn ! If you would like to submit your own recipe to us, you can send it to us at k.hullot-guiot@liberation.fr, by specifying, in three words or in one hundred, what it represents for you, whether it is a family recipe, a dish that you have adapted from a cookbook, a recipe from a friend’s house, if it reminds you of a particular episode in your life …