Classic lasagna with minced meat
Description
The dish is prepared without unnecessary complications. Season the "Béchamel" sauce with salt to taste. It is also nicely complemented by sweet paprika. If the sauce turns out too thick, don't hesitate to add more milk. Parmesan for sprinkling can be replaced with any hard or semi-hard cheese. Carefully read the instructions on the lasagna sheets packaging. In some cases, the sheets don't need soaking; sometimes they need boiling, and occasionally it's enough to pour boiling water over them for a few minutes. The finished dish can now be served.
Instructions
- 1
Step 1
Chop the onion into small pieces. Heat vegetable oil in a frying pan, then add the minced meat and onion. Fry these ingredients for about 5 minutes, then season with salt and add basil and pepper to taste.
- 2
Step 2
Blanch the tomatoes with boiling water, remove their skins, and cut them into random pieces. Peel and finely chop the garlic, then place it in a blender together with the tomatoes. Puree the ingredients into a smooth mixture and pour it into the skillet with the minced meat. Cover with a lid and simmer over very low heat for about 15 minutes.
- 3
Step 3
To prepare "Béchamel" sauce, melt the butter in a saucepan, then gradually add the flour, sautéing it. Gradually pour in the milk, stirring constantly. Cook the sauce over low heat until it thickens, stirring continuously.
- 4
Step 4
Grease the lasagna pan with vegetable oil and cover the bottom with béchamel sauce. Start placing the lasagna sheets on the bottom. If required by the instructions on the package, boil them in boiling water beforehand. On the first layer of sheets, place half of the meat filling and pour half of the sauce.
- 5
Step 5
Repeat the layer in the same way, sprinkle with grated cheese on top, and place the lasagna in the oven to bake at 180 degrees. On average, cooking time takes about half an hour. The ready lasagna should acquire an appetizing golden crust.