Ingredient :
Ingredients for 8 people:
°13 lasagna sheets (fresh)
°700 grams of minced meat
°1 large onion
°2 carrot
°1 clove of garlic
°450ml tomato sauce
°1 tbsp. oregano
°Salt and pepper
°1 tbsp. olive oil
°750ml milk
°45 grams of wheat flour
°60 grams of butter
°1 egg
°50 grams of grated cheese
Step 1/3
Instructions:
Chop the onion, garlic clove and carrots. In a large saucepan, put a good drizzle of olive oil, then sauté the garlic and onion for a few minutes and then add the chopped carrots for a few minutes. Add minced meat, oregano, salt and pepper. Cook, stirring, until the meat is cooked through.
Step 2/3
Add your tomato sauce (+ a pinch of sugar for acidity) and water to the height. Cook until the sauce reduces (there should be no liquid left). Then turn off the heat and set aside.
Step 3/3
Prepare a béchamel: in a saucepan, melt the butter, add the flour and mix quickly with a whisk until it forms a homogeneous paste. Gradually add the milk while whisking without stopping until you get a nice béchamel. Beat the egg into an omelette. Quickly whisk it into the béchamel.
Your lasagna recipe sounds fantastic! Here are some tips and variations you might consider:
Vegetable Additions: You can add more vegetables to the meat sauce, such as bell peppers, zucchini, or mushrooms, for added flavor and nutrition.
Cheese Options: Consider mixing different types of cheese into the béchamel or between the layers of lasagna, like mozzarella, ricotta, or parmesan, to enhance the creaminess and flavor.
Herbs and Spices: Feel free to experiment with additional herbs like basil or thyme in the meat sauce for extra depth of flavor.
Layering: When assembling the lasagna, alternate layers of meat sauce, béchamel, and lasagna sheets. You can finish with a layer of béchamel and sprinkle some grated cheese on top for a nice golden crust.
Baking: Bake the lasagna in a preheated oven at 180°C (350°F) for about 30-40 minutes, or until the top is golden and bubbly.
To store your lasagna, follow these steps:
Cool Down: Allow the lasagna to cool completely at room temperature after baking. This helps prevent condensation, which can make it soggy.
Cover: If you have leftovers, cover the lasagna tightly with plastic wrap or aluminum foil to keep it fresh. You can also transfer it to an airtight container.
Refrigeration: Store the covered lasagna in the refrigerator if you plan to eat it within 3-5 days.
Freezing: If you want to keep it for a longer period, you can freeze it. Make sure to wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to 2-3 months.
Reheating: When you’re ready to eat it, you can reheat individual portions in the microwave or the whole dish in the oven at 180°C (350°F) until heated through.
These steps will help maintain the flavor and texture of your lasagna!
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