• Tomatoes in own juice – 500 g
• Minced meat (pork, beef) – 100-150 g
• mushrooms – 200 g
• Cheese – 200 g
• Spices to taste
• Lasagna – 9 sheets

For the bechamel sauce:
Milk – 700 ml
• Butter – 50 g
• flour – 2 tbsp. l.
• Vegetable oil – 2 tbsp. l.
• Spices to taste

1. Prepare the tomato sauce. Cut small tomatoes, warm up a frying pan with vegetable oil. We spread to tomatoes, simmer them over a slow fire, salt, add a little sugar, then add the basil (can be dried) and a head of finely chopped garlic. Yet a little and lay the sauce simmer, we need it later for stuffing.
2. Preheat a frying pan with oil and fry in it 100-150 g minced meat until done. Salt, pepper to taste. Add the minced our tomato sauce, but leave a little bit of sauce for watering of the lasagna.
3. Prepare bechamel sauce. It is necessary to melt the butter with the vegetable in the bucket and stir in flour. Gradually pour in the milk, stirring the mixture thoroughly, and bring to a boil stirring constantly. Add salt to taste and cook over low heat, stirring occasionally, 8-10 minutes.
4. Then begin to lay out the layers in the baking dish. At the bottom of the mold pour a little béchamel sauce, it spread sheets of lasagne, followed by half of the meat, it again sheets of lasagna, bechamel sauce they pour, spread the top layer of mushrooms, cut into slices, sprinkle with cheese.
Again, a layer of lasagne sheets, pour the bechamel sauce, spread the remaining stuffing, a layer of mushrooms, lasagna sheets. Pour the remaining béchamel and the remaining tomato sauce. Above all we sprinkle with cheese. And put in a preheated oven to 220 degrees for 20 minutes.
We get out of the oven ready lasagna and give stand 10 minutes.

классическая лазанья

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