Well, there was no cheese at home, but I really wanted lasagne. A lighter version of a well-known dish with what was in the refrigerator. The thing if you do it according to the classic recipe, at least you need parmesan, and we don’t need it)
Summary
| Cook Time | 30 mins |
| Course | Pasta |
| Cuisine | Italian |
Ingredients
Ingredients- 12 pcs-14 pcs Ready lasagna leaves
- 0.5 kg Minced meat
- 1 large or 2 small Onions
- 2 cloves Garlic
- 2 pcs Tomato
- Vegetable oil for frying
Bechamel sauce: - 0,7 l Milk
- 2 tablespoon. L Flour
- 100 g Oil
- Salt, pepper, spices
Instructions
- Put the minced meat in a hot frying pan, fry, add onions, garlic, spices. In the end, add the tomatoes and simmer for 7-10 minutes. Add salt, pepper spices
- Make bechamel. Heat a frying pan, melt butter, add flour, fry for a couple of minutes. Pour in milk and stir well constantly cook over medium heat, add a little salt, to ensure that there are no lumps, the sauce thickens, it is ready.
- Collect Lasagne. I do not boil the leaves, the granoro does not need boiling. Put the leaves in a baking dish, then distribute the sauce, minced meat on top. Then again the leaves, minced meat sauce. The last layer is leaves and sauce. Bake for about 30 minutes under foil until tender. If you have cheese at home, sprinkle it on top and bake without foil. All. Bon Appetit. In the photo, I added homemade adzhika on top)
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