- \n
- 250 g dry lasagna sheets (12 to 15 sheets) or 300 g fresh lasagna sheets<\/li>\n\n
- 500 g ground beef with 15 % fat content<\/li>\n\n
- 1 onion, 1 carrot, and 1 stalk of celery<\/li>\n\n
- 2 cloves of garlic<\/li>\n\n
- 3 tablespoons of olive oil<\/li>\n\n
- 10 cl of red wine<\/li>\n\n
- 700 g tomato sauce (passata)<\/li>\n\n
- 1 tablespoon tomato paste<\/li>\n\n
- 1 sprig of thyme and 1 bay leaf<\/li>\n\n
- 50 g of butter and 50 g of flour<\/li>\n\n
- 80 cl of whole milk<\/li>\n\n
- 1 pinch of nutmeg<\/li>\n\n
- 80 g grated Parmesan cheese<\/li>\n\n
- Salt and pepper<\/li>\n<\/ul>\n\n\n\n
For 2 people, divide everything by three and assemble three layers in a 20 \u00d7 15 cm dish.<\/p>\n\n\n\n
Preparation:<\/strong> 30 min \u00b7 Cooking:<\/strong> 1 hour 20 minutes for the sauce, then 45 minutes in the oven \u00b7 Rest:<\/strong> 15 min<\/p>\n\n\n\n
The Step-by-Step Recipe<\/h2>\n\n\n\n
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- Finely chop the onion, carrot, celery, and garlic. Saut\u00e9 them for 8 minutes in olive oil over medium heat, without letting them brown.<\/li>\n\n
- Add the meat and brown it for 8 to 10 minutes, breaking it up as you go, until it is no longer pink. Deglaze with red wine and let it reduce for 2 minutes.<\/li>\n\n
- Add the tomato sauce, tomato paste, thyme, and bay leaf, then season with salt and pepper. Let it simmer for 1 hour over low heat, partially covered. The sauce should remain thick enough to coat the dish: add 10 cl of water if you\u2019re using uncooked leaves.<\/li>\n\n
- Prepare the b\u00e9chamel sauce: melt the butter, add the flour, stir for 1 minute, then pour in the cold milk all at once while whisking. Let it thicken for 5 to 8 minutes over low heat, then season with salt and pepper and add the nutmeg.<\/li>\n\n
- Preheat the oven to 180 \u00b0C. Spread a ladleful of b\u00e9chamel sauce on the bottom of the dish, then add a layer of pasta sheets without overlapping them, breaking them to fill in any gaps.<\/li>\n\n
- Layer the rag\u00f9, b\u00e9chamel, Parmesan, and pasta sheets in 4 layers. Finish with pasta sheets coated with b\u00e9chamel all the way to the edges, then sprinkle the remaining Parmesan on top: no pasta sheet should be left uncovered.<\/li>\n\n
- Bake for 40 to 45 minutes, or 30 to 35 minutes if using fresh leaves, covered with aluminum foil for the first 20 minutes. A knife should slide through easily.<\/li>\n\n
- Let it rest for 15 minutes before serving: this helps the layers hold their shape and ensures clean slices.<\/li>\n<\/ol>\n\n\n\n
![\"Laying](\"https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/lasagnes-feuilles-2.webp\")
<\/figure>\n\n\n\nMy Cooking Tips<\/h2>\n\n\n\n
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- The knife test:<\/strong> If it stumbles, the leaves in the middle aren't getting enough liquid. Pour 5 cl of milk around the edges, cover, and let it sit for another 10 minutes.<\/li>\n\n
- Fresh leaves that stick together:<\/strong> Lightly dust them with flour and separate them one by one before whipping, otherwise they'll stick together in a clump.<\/li>\n\n
- Got any extra fresh leaves?<\/strong> Cut them into wide strips, cook them for 2 minutes in boiling salted water, and serve them with the rest of the rag\u00f9. There you go\u2014second meal.<\/li>\n\n
- Fall Edition:<\/strong> Replace the rag\u00f9 with 800 g of roasted squash, 300 g of saut\u00e9ed spinach, and 250 g of ricotta.<\/li>\n<\/ul>\n\n\n\n
Under the pergola: how to serve<\/h2>\n\n\n\n
Lasagna is served in the middle of the table, in its baking dish, with a arugula salad and shavings of Parmesan. As for wine, a young Bandol red or a full-bodied ros\u00e9\u2014to be enjoyed in moderation. And bread for mopping up the sauce, of course.<\/p>\n\n\n\n
This is the perfect dish to prepare the day before: assemble them, cover them, and store them in the fridge for up to 24 hours, then cook for an additional 10 minutes. Once cooked, they will keep for 3 days and can be reheated for 20 minutes at 160 \u00b0C, covered. Under the closed bioclimatic pergola, we linger at the table until coffee time.<\/p>\n\n\n\n
Your Questions<\/h2>\n\n\n\n
Do you need to cook the lasagna sheets?<\/h3>\n\n\n\n
No, not for fresh or dry sheets that don't require pre-cooking\u2014those go straight into the oven. Yes, 2 to 3 minutes for dry sheets whose package calls for pre-cooking. In any case, the sauce must cover them completely.<\/p>\n\n\n\n
How do you use lasagna sheets?<\/h3>\n\n\n\n
Lay them flat, without overlapping, between two layers of sauce. Always start with a thin layer of b\u00e9chamel so they don\u2019t stick, and finish with a generous layer of sauce. They can also be used to make rolled cannelloni.<\/p>\n\n\n\n
How do you make homemade lasagna noodles?<\/h3>\n\n\n\n
Knead 300 g of flour\u2014ideally type 00\u2014with 3 eggs and a pinch of salt for 10 minutes, until the dough is smooth. Let it rest for 30 minutes covered with plastic wrap, roll it out very thinly using a pasta machine or rolling pin, and cut it to fit your baking dish. Place them in the dish raw, just like fresh pasta sheets.<\/p>\n\n\n\n
Which lasagna sheet should you choose?<\/h3>\n\n\n\n
For everyday use, the dry lasagna sheets that don\u2019t require pre-cooking work just fine. The fresh ones make for a creamier lasagna and cook faster. The homemade ones are for Sundays: you can tell the difference from the very first bite.<\/p>","protected":false},"excerpt":{"rendered":"
Whether dry, fresh, or homemade, lasagna sheets are almost always laid out raw. The secret: a sauce that\u2019s runny enough to cover them. My method and my lasagna Bolognese.<\/p>","protected":false},"author":2,"featured_media":2718,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_lapergola_no_dropcap":false,"_lapergola_seo_title":"","_lapergola_seo_description":"","_lapergola_noindex":false,"footnotes":""},"categories":[45],"tags":[],"class_list":["post-2757","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-de-cuisine-et-pergola"],"_links":{"self":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/comments?post=2757"}],"version-history":[{"count":1,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2757\/revisions"}],"predecessor-version":[{"id":2923,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2757\/revisions\/2923"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/media\/2718"}],"wp:attachment":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/media?parent=2757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/categories?post=2757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/tags?post=2757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Fresh leaves that stick together:<\/strong> Lightly dust them with flour and separate them one by one before whipping, otherwise they'll stick together in a clump.<\/li>\n\n
- The knife test:<\/strong> If it stumbles, the leaves in the middle aren't getting enough liquid. Pour 5 cl of milk around the edges, cover, and let it sit for another 10 minutes.<\/li>\n\n