60 min
Prep time
45 min
Cook time
4
Servings
Medium
Difficulty
1h45
Total time
Ingredients
Instructions
-
1
Prepare the meat: sauté the onion, then add the ground beef.
-
2
Once the meat is browned, add the chopped garlic, herbs, tomatoes, pepper, and sliced mushrooms.
-
3
Season with salt and pepper, then let it simmer.
-
4
Prepare a slightly thick béchamel by mixing flour and butter on low heat.
-
5
Gradually pour in the milk while stirring until the mixture thickens to your desired consistency.
-
6
Cut the peeled pineapple into small cubes.
-
7
Fold them into the tomato sauce.
-
8
Preheat the oven to 210°C (th.
-
9
).
-
10
Make layers in a high enough baking dish: béchamel, lasagna sheets, meat mixture, béchamel, lasagna sheets, meat mixture, etc.
-
11
If there's leftover meat sauce, pour it on top at the end.
-
12
Finish with a layer of lasagna and béchamel topped with grated gruyère and some butter flakes.
-
13
Bake for about 30 to 40 minutes (it’s done when it’s well gratinéd and a knife inserted comes out easily).
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