Recipe for: Lasagna with Minced Meat and Tomato Sauce
Ingredients:
For the filling:
- 500g minced meat
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 3 cloves garlic, minced
- 1/2 bunch parsley, finely chopped
- 500g canned crushed tomatoes
- 100ml white wine
- Salt
- Black pepper
- Oregano
- Olive oil
For the lasagna:
- 12 lasagna sheets
- 250g grated cheese
For the béchamel sauce:
- 125g butter
- 100g flour
- 1L milk
- Salt
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Instructions:
Filling:
- In a preheated pan with olive oil, brown the minced meat until it forms small crumbles.
- Add the onions, carrots, and garlic and cook until the vegetables are softened (1-2 minutes).
- Pour in the white wine and let the alcohol evaporate.
- Add the crushed tomatoes and about 200ml of water. Season with salt, black pepper, oregano, and chopped parsley.
- Simmer over medium heat for about 20 minutes. The filling should be of medium consistency.
Béchamel sauce:
- Melt the butter in a saucepan, add the flour, and whisk for about 40-50 seconds.
- Gradually add the milk, whisking constantly. Season with salt and continue whisking for about 1-2 minutes.
- Remove from heat when the béchamel sauce starts to thicken.
Assembling the lasagna:
- In a 32×22 cm baking dish, layer the ingredients as follows: start with a layer of béchamel sauce, then lasagna sheets, filling, and grated cheese.
- Repeat the layers, ending with a layer of béchamel sauce.
Baking:
- Bake in a preheated oven at 180°C (350°F), without fan, on the lower rack, for about 50 minutes.
- Let the lasagna cool slightly before cutting into pieces.
Enjoy!
Recipe for: Lasagna with Minced Meat and Tomato Sauce
