White Sauce Lasagna Recipe
by Editorial Staff
The ordinariness gradually paints the world in black and white. The same thing happens with cooking – more and more often we cook something that can be done as quickly and easily as possible. Therefore, I suggest you change the situation and create something really interesting, namely lasagna with minced meat and white sauce.
Ingredients
- Lasagne sheets – 200 g (15 pcs).
- Hard cheese “Russian” – 300 g.
- Minced meat – 600 g.
- Tomatoes – 300 g (3 pcs).
- Garlic – 10 g (2 cloves)
- Bulb onions – 100 g (1 pc).
- Sunflower oil – 30 ml (2-3 tablespoon).
- Greens – 30 g.
- Salt – 7 g (1 teaspoon).
- Spices – 4 g. (1 teaspoon).
Bechamel sauce:
- Milk 2.5% – 700-800 ml (3 tablespoon).
- Butter 72.5% – 100 g.
- Wheat flour of the highest grade – 100 g (4 tablespoons).
- Nutmeg – 5 g (1 teaspoon)
- Salt – 4 g (1/2 teaspoon).
Instructions
- Let’s prepare the ingredients. Wash the vegetables and herbs, remove the husks from the onions and garlic.
- You can buy minced meat or cook it yourself. I used the second option, twisting 300 g of chicken fillet, 100 g of beef, and 200 g of pork through a meat grinder.
- Cut onions (100 g) into small cubes. Fry the vegetable in a hot skillet with butter until golden brown, stirring occasionally.
- At the stalk of the tomatoes, we make a crosswise cut. Put the tomatoes in boiling water for 1-2 minutes. Then put the vegetables in cold water. Using this method, you can easily remove the peel from the tomatoes.
- Grind prepared tomatoes into a homogeneous puree using a blender.
- Remove the ready-made onion from the pan and put the minced meat (600 g) there, fry the semi-finished product for about 5-10 minutes over medium heat, stirring occasionally to break large pieces and avoid burning.
- Then add tomato puree and fried onions to the meat ingredient. Stir the contents of the pan and simmer for about 3 minutes. Finely chop the feather onion and dill. Add herbs (30 g) to the pan. Sprinkle our filling with salt (1 teaspoon) and spices (1 teaspoon), then mix everything thoroughly and remove from heat.
- Now let’s start preparing the sauce. Put butter (100 g) in a saucepan and bring it, heating, to a liquid state. Pour flour into the butter and mix quickly with a whisk. Fry the mass for 1 min, stirring continuously. Pour 1 cup milk into a saucepan, shake the sauce with a whisk or mixer, breaking all the lumps. Cook, stirring, for about 5 minutes Then add the remaining milk (2 tablespoon), nutmeg (1 teaspoon), and salt (1/2 teaspoon), stir, then bring the mass to a boil and heat until it will not acquire the density of 15% sour cream.
- We put the oven to heat up to 180 C and begin to assemble our dish. Put the sheets for lasagna (5 pcs) on the bottom of the form. Distribute 1/3 of the minced meat on top. Pour 1/3 of the Béchamel sauce and repeat this and the previous two steps two more times.
- Rub the cheese on a coarse grater. Sprinkle it over the entire surface of the future lasagna. We bake our dish in an oven preheated to 180 C for 45 minutes.
- We take the finished product out of the oven and let it cool slightly, making the portioning process easier. When cutting, the cheese strands stretch for each piece. The dish turned out to be very juicy, tender and aromatic.Bon appetite!
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