INGREDIENTS:
8 pasta plates for lasagna
1 onion
1 green pepper
1/2 red pepper
2 cloves of garlic
500g of minced meat
250g fried tomato (tomato sauce)
Dried oregano
Oil
Salt and pepper
A handful of grated cheese
INGREDIENTS FOR BECHAMEL SAUCE:
800 ml of milk
65 g of oil or butter
65 g of wheat flour For All Use
Salt
A Handful of grated cheese
HOW TO USE:
1.- In a pan with a splash of oil, put the onion, peppers and garlic, all finely chopped. Season and sauté for about 10 minutes, stirring once in a while.
2.- When the vegetables have softened a bit, add the minced meat. We pepper it and crumble it with a wooden spoon and we integrate them well with the vegetables. We let cook a couple more minutes
3.- When cooking, add the fried tomato and sprinkle with dried oregano. We remove and let cook everything for about half an hour. The part of the water that releases the vegetables and minced meat evaporates.
4.- Meanwhile we prepare the bechamel sauce. For this we put the butter, or oil, in another casserole dish and heat it over a low heat.
5.- Once hot add the flour. We mix the ingredients with a variable frequency for about 3 minutes
6.- After the time, add 200ml of the milk and continue stirring with the rod. Wait for the mixture to warm up and integrate. At the beginning, there will be a pretty solid mazacote
7.- We throw another 200ml of milk and repeat the previous step. It will be a very dense sauce but not so "mazacote"
8.- We throw the 400ml of the remaining milk and mix. Now there will be a very fine sauce. So we want for our lasagna of minced meat. Add a handful of cheese to the sauce and a pinch of salt and then, let it cook for 10 more minutes
9.- Once all this is done, we assemble the lasagna. If you use precooked lasagna plates better than better. Nowadays they sell them in any market. If not, you should follow the manufacturer's instructions before starting to assemble it.
10.- In a mold we put the tablespoons of the bechamel sauce. A basic way so that it does not stick after lasagna of meat to it. After a spoon we spread it all over its surface
11- Done this, we put some plates on the mold. As many as people are going to eat (2 base plates = 2 people). Above, we put the tablespoons of the meat and vegetable sauce, spreading it all over the surface of the plates, and over the tablespoons of the bechamel, spreading it all over the surface of the meat sauce. We close with two more lasagna plates and we will have ready the first floor of our lasagna
12- We repeat the previous step until we have made two more floors. In total, with a three-tiered lasagna, it should be enough
13- Once assembled, we put the remaining béchamel sauce on top. Sprinkle with more grated cheese and put it in the oven, heat up and down, at 200ºC. For about 25 minutes.
IF YOU LIKED THIS LASAGNA GIVE ME A VOTE