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Lasagna with beef and chicken bolognese

Meat180 minutes8 people560 calories
1/52/53/54/55/5 (22 votes)
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By Ascen Jimenez

Lasagna in individual jars

It's today lasagna with bolognese. This time I have prepared a few portions in individual jars suitable for the oven and the rest in a dish. There are many of us so we won't have too many. But if you are no more than four at home, you can take the individual portions the day of cooking and freeze the rest for another occasion.

Bolognese is made with minced beef and the leftovers of a roast chicken. Remains juicy and it does not lack flavor thanks to the tomato and the vegetables it contains.

In the glass we are also going to prepare the bechamel. You will see everything in the preparation section: it is a dish that takes time but is worth it.

Lasagna with beef and chicken bolognese

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Great lasagna with bolognese made in Thermomix.

Lasagna with beef and chicken bolognese
  • Ascen Jimenez
  • Kitchen: Italian company
  • Recipe type: meat
  • Calories: 560
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the Bolognese:

  • 120g roast chicken (leftovers)
  • 100 g carrot, peeled and in pieces
  • 140 g onion
  • 40 g of extra virgin olive oil
  • 25 butter g
  • 450 g minced beef
  • 80 g of beer
  • 250 g tomato passata or crushed tomato
  • 70 g of hot water
  • 1 teaspoon of salt

For the bechamel:

  • 500g milk
  • 40 g butter in pieces
  • 50 g flour
  • 1 / 2 teaspoon salt
  • Some freshly ground black pepper
  • Some grated nutmeg

Plus:

  • A little butter
  • A few sheets of lasagna
  • Grated cheese

Preparation

  1. We put  the pieces of roast chicken in the glass and program 10 seconds, speed 8. We lower with the spatula what has remained on the walls of the glass.

  2. Add the carrot and onion in pieces, the olive oil and the butter. We program 5 seconds, speed 7. We lower with the spatula what has remained on the walls of the glass and, without putting the beaker, we program 10 minutes, 120º, speed 1.

  3. We now add the minced meat and, again without putting the cup, we program 5 minutes, 120º, left turn, spoon speed. 

  4. We incorporate the beer and, without putting the cup, we program 5 minutes, varoma temperature, counterclockwise, spoon speed.

  5. Add the crushed tomato or the passata, the water and the salt. We put the basket on the lid (without putting the goblet) and program 25 minutes, 100º, left turn, spoon speed. 

  6. We now put the beaker and program 20 minutes, 95º, left turn, spoon speed.

  7. We put our ragu in a bowl. With a small saucepan or with a spoon we can remove the fat from the surface. We wash and dry the glass.

  8. Put all the ingredients for the bechamel in the clean glass: milk, butter, flour, salt, pepper and nutmeg. We program 7 minutes, 90º, speed 4.

  9. We turn on the oven at 180º. Grease individual oven-safe bowls and/or a large bowl with a little butter.

  10. Put a layer of ragu on the bottom. On top we distribute a sheet of pasta, put another layer of ragu, if we want, more pasta and then the bechamel.

  11. We finish by sprinkling grated Parmesan on the surface.

  12. We bake at 180º for 30 or 40 minutes.

  13. We let it rest for about 15 minutes out of the oven and we already have our lasagna ready to serve.

More information - Grilled chicken


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  1.   Blanca will hurt said
    ago 2 years

    Good morning and thanks for the recipe.
    An observation that I don't quite understand is that you put the chicken that is already cooked from the beginning of the recipe, I would add it later, do you have any explanation?
    Thanks and regards

    Reply to Blanca hurts
    1.    Ascen Jimenez said
      ago 2 years

      Hello Blanca! In this way all the flavors are integrated but you can put it later quietly. It will also be fine.
      A hug!

      Reply to Ascen Jiménez