A Lasagna With Meat Stuffing

"The lasagna is a dish of Italian cuisine. If you consider yourself the fan of macaroni safely undertake preparation, I promise, to you will be tasty!"

Іngredients

For a lasagna:

The mixed forcemeat — 650 g

Onions — 1 piece.

Garlic — 1 clove

Vegetable oil — 2 tablespoons.

Tomato sauce — 200 g

Salt — to taste

Pepper — to taste

The Italian herbs — to taste

Parmesan — 100 g

Sheets of a lasagna — 6–8 pieces.

For sauce:

Butter — 30 g

Flour — 1,5 tablespoons.

Milk — 350–400 ml

Nutmeg — to taste

Salt — to taste

Pepper — to taste

Method

1. Warm a frying pan with vegetable oil, fry the cut onions and garlic to softness. Add mincemeat and cook, breaking a paddle until it is reddened. Dobavat spices and tomato sauce, cook 5 more minutes. Put aside.

 2. Grate cheese.

3. Make bechamel. Kindle oil in a frying pan. Add flour and fry till golden color, stirring slowly. Gradually, portions to pour in milk, stirring a nimbus. Has to viscous sauce of average density will turn out. Add spice and remove from fire. 

4. In a form to pour a little sauce, to lay out two leaves of a lasagna nearby. From above to distribute a part of forcemeat and it is a little cheese. Pour with a small amount bechamel. Repeat layers. Sauce and sprinkle on the top layer the cheese remains. 

5. Bake in the oven warmed to 160–180ºC till golden color, about 30 minutes. Not overdry.

Bon appetit!