Meat lasagna
A very simple to prepare but hearty dish. The meat filling turns out juicy and flavorful, and the white sauce gives softness to the taste.
Constituents:
white sauce:
- butter - 50g .
- flour - 1/4 tbsp.
- milk - 900 ml
- nutmeg
lasagna:
- ready-made lasagna sheets - 12 pieces .
- olive or sunflower oil - 2 tbsp .
- onion - 1 pc.
- garlic - 1 clove
- beef - 450 gr.
- dry white wine - 3 tbsp.
- oregano, thyme (dried) - 1 tsp. each .
- tomatoes in their own juice - 250 gr.
- parmesan - to taste
- salt, pepper - to taste
Cooking meat lasagna:
Grind the meat in a meat grinder. Peel and finely chop the onion and garlic.
Heat oil in a skillet and fry onion for 2 minutes. Then add the mince and garlic and cook for another 10 minutes, stirring occasionally.
After that, salt and pepper the meat to taste. Pour in the wine and cook for another 2 minutes. Add the dry herbs and tomatoes, stir, kneading the tomatoes, and remove from the heat. Cover with a lid and set aside.
Prepare the white sauce. To do this, heat the milk. In a separate saucepan, melt butter, add flour and cook, stirring, for 2 minutes.
Allow to melt butter, add flour and cook, stirring, for 2 minutes.
Gradually pour in the hot milk, and, stirring constantly with a whisk, bring to a boil. Reduce heat and cook, stirring, until thickened. Season with nutmeg, salt and pepper to taste.
Prepare the lasagna sheets as directed on the package.
Preheat the oven to 190 degrees. Place the lasagna sheets in a single layer in the baking dish.
Then lay out some of the mincemeat.
Spread some of the white sauce on top.
Then put the lasagna sheets, mince and sauce again. Stack the layers in the same way until all the ingredients are finished. The top layer should be lasagna sheets drizzled with a little white sauce and sprinkled with grated parmesan.
Place lasagna in the oven and bake for 35 minutes.
Cut the finished lasagna into pieces and serve.
Enjoy!
