Bolognese Lasagna


  • 500 grams ground beef
  •  1 pack of lasagna
  •  2 tomatoes
  •  2 onions
  •  2 cloves of garlic
  •  3 tablespoons of olive oil
  •  1 tablespoon of tomato or pepper paste
  •  1 carrot
  •  2 green peppers
  •  Half a glass of water
  •  Grated cheddar cheese
  •  Salt, pepper

Béchamel sauce:

  • 2 spoonful butter
  • 4 tablespoons of flour
  •  2 glasses of milk
  •  Black pepper, salt

Preparation Of

Fry the minced meat with oil until it releases its water. Add the chopped onions to it.
When the onions are browned, add tomato paste and continue frying. Add finely chopped garlic, chopped pepper, grated carrot and diced tomatoes and let it cook. Finally, add salt, pepper and half a glass of hot water and cook for another 5 minutes.
To prepare the bechamel sauce, melt the butter and fry the flour until it smells. When the flour is roasted, add milk, black pepper and salt and remove from the stove.
Grease the baking dish with sunflower oil. Arrange the lasagna sheets as a single sheet and spread the bechamel sauce on it.
Add your minced meat to the sauce and grate the cheddar cheese on it. Repeat this process when you have lined up all the lasagna sheets.
Pour the remaining béchamel sauce over your lasagna and grate the cheddar cheese again. Bake in the oven at 180 degrees for 25 minutes.

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