La Timone Lasagna


 Why La Timone Lasagna? Because it simply was made in La Timone :D! Got this recipe from Femina Magazine (you can niacek the link provided in Home-Resto). The taste was so tasty and marvelous. I did not realize that Femina got this recipe from Panda’or Restourant in Jakarta until I log in again to find another recipe. It said that this is the fave menu of Susan Bachtiar (red: Indo celebrity). But who cares about her! Everybody loves lasagna. A full of fat irresistable italian cuisine 😛

Here is the recipe! (really, you got to try it at home)*


  • 3 pcs of dry lasagna pasta (depend on your dish and type of the pasta)bechamel ingredients
  • 9 slices of mozzarella (grated will be good, less fat :P)
  • 3 tbsp of grated Parmesan cheese

Bechamel souce:

  • 2 tbsp of regular butter
  • 1 tbsp of all purpose flour
  • 500 ml of fresh milk
  • 1/4 tea sp of nutmeg
  • 1/2 tea sp of powder pepper
  • 1/2 tea sp of sugar
  • 1 tea sp of salt
  • 25 gr of grated cheddar cheese

Bolognaise souce:

  • 2 tbsp of regular butter
  • 100 gr chopped onionbolognaise and bechamel souce
  • 2 galic, sliced
  • 250 gr ground beef
  • 2 tomatos, peel of the skin
  • 1/2 of green paprika, chopped into cubicals
  • 1  box of beef consomme
  • 6 tbsp of tomato souce, chopped
  • 1,5 tbsp of salt
  • 1/2 tbsp of dried oregano
  • 1/2 tbsp of dried basilic
  • 1 tbsp of sugar
  • 1 tea sp of pepper

How to cook:

  • Bolognaise souce: Heat the butter, cook garlic and onion until they smell good. Add ground beef, cook until the color change. Add all other ingredient. Stir and cook until the water dry. Set asidegrilled
  • Bechamel souce: Heat the butter, add flour. Stirr well. Add fresh milk, little by little, keep stirring. Add all other ingredients. Stir well until it cooked. Set aside.
  • Final preparation: Create layers in the dish as: pasta, mozzarella, bechamel souce and bologanise. Before the first pasta, smear the bottom of dish with bechamel souce. Finish the layer with the 3rd pasta and smear with bechamel souce. Pour the top with parmesan cheese.
  • Grilled with 200 degree heat for 45 minutes**
  • Serve while warm

Serving: for 4 peoples

* The recipe was modived for my personal touch (replaced carrots with green paprika and add dried basilic). For an orginal taste you can check Femina online magazine link provided in this blog.

** follow the time to grilled as suggested by your pasta brand.



One response to “La Timone Lasagna

  1. the secret of this recipe stay in the preparation of the bolognaise . So if you took the best tasting ingredient for the preparation it will give the best result.
    And it was what happened when Nia prepared it .
    But be careful when you do it , because it’s too easy to do this lasagna so dry .don’t forget to put enough bechamel souce . Oups !!!

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