Delicious Italian dish consisting of pasta sheets, delicious meat in tomato sauce, béchamel sauce and of course with lots of cheese. Preparation is very simple, you can cook the pasta before layering if you want to, but for me, this recipe is perfect and the lasagna always comes out delicious. Highly recommended!
Ingredients:
a packet of lasagne (i used 12 sheets)
500 g of minced meat
500 ml of tomato puree
1 can of sliced tomatoes (400 g)
1 large onion, diced
4 cloves of garlic, minced
3 tablespoons of butter
5 tablespoons of flour
1 cup of milk
a large pinch of nutmeg
salt and pepper to taste
300 g mozzarella cheese, grated
100 g of grated yellow cheese
5 basil leaves
1 teaspoon of oregano
½ teaspoon of sugar
butter to grease an ovenproof dish
Procedure:
Heat the oil in a pan over medium heat. Add the onion and fry until glass-colored for a few minutes. Add garlic and cook together for a minute. After this time, add the meat, fry until the meat changes color. Pour over the canned tomatoes with pickle and tomato puree. Add the basil leaves, sugar, oregano, salt and pepper. You can also add dried basil. Stew the whole without covering until the sauce has reduced and thick. Meanwhile, make the Béchamel sauce. Melt the butter and add the flour. Fry for a while to form a roux. Pour the milk over it and stir vigorously until the sauce thickens. Season with salt, pepper and nutmeg and mix thoroughly. Set aside. Mix the cheeses together. Grease an ovenproof dish with butter and pour a very thin layer of Béchamel sauce on the bottom. You don’t have to cook the pasta. Now time to arrange the layers, first the pasta, then a thin layer of béchamel, meat sauce and cheese. Repeat until finished and end with the pasta on top, cover with a thin layer of Béchamel sauce and sprinkle generously with cheese (i made four layers of pasta). Cover everything with aluminum foil. Put into the oven preheated to 180°C for 20 minutes. After this time, remove the aluminum foil and bake for another 10-15 minutes, until the cheese turns golden on top 🙂
Enjoy!
