Lasagna – Melli
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g lasane plate (s), without pre-cookin
- 1 tablespoon butter
- 1 onion (s)
- 250 g minced meat, mixed
- salt and pepper
- 1 can tomato (s), cut into pieces (approx. 425 ml)
- some tomato paste
- 125 ml meat stock
- oregano
- 2 tablespoon butter
- 50 grams flour
- 0.5 liter ½ milk
- Paprika powder
- marjoram
- basil
- 250 g cheese, rated
- sweet cream
- in Butter flakes
Print Recipe
Pin Recipe Instructions
- For the Bolognese sauce:
- Let 1 tablespoon butter get hot, fry the diced onion and fry the minced meat. Season with salt and pepper. Add tomatoes and tomato paste (amount of tomato paste to taste). Fill up with broth and cook for approx. 30 minutes and season to taste.
- For the bechamel sauce:
- Heat 2 tablespoons of butter in a saucepan, add flour, sweat and stir in the milk. Stir until smooth and cook for approx. 10 minutes and season with spices.
- Grease the baking dish, put a layer of lasagna in the tin, top with minced meat sauce, then the bechamel sauce and then the cheese. Further layer in this order. Finish with a layer of dough. Spread cheese over it. Top with flakes of butter and some sweet cream.
- Bake at 200 degrees (convection) for approx. 25 minutes.
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