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Traditional lasagna
6 servings
Ingredients
20 sheets of instant lasagna (doesn’t need cooking)
60 grams of mozzarella cheese, grated
Cheese sauce
75 grams of butter
1/3 (45 grams) of flour
2 cups (500 ml) of milk
90 grams of strong cheese (cheddar type), grated
freshly ground black pepper
Meat sauce
2 tablespoons of vegetable oil
2 onion, minced
2 mashed cloves of garlic
1¼ kilo (1,250 grams) of ground beef
900 grams of peeled tomatoes, seedless and minced (fresh or canned)
¾ cup (185 ml) of red wine
2 tablespoons of mixed herbs, minced
Preparation
Cheese sauce: Heat the butter in a pot at medium heat. Add the flour and mix for 1 minute. Tale off the fire, add the milk, beat, place back on the fire and cook mixing nonstop until it thickens. Add the cheese; season with black pepper. Mix well and set aside. Meat sauce: Heat oil in a frying pan at medium heat. sauté the onions and garlic for 3-4 minutes or until the onions soften. Add the meat and sauté for 5-7 minutes or until it loses its color. Add the tomatoes, wine, herbs. Boil at low heat, mixing often, until the sauce thickens and decreases slightly in size. Season to your preference. Cover the bottom of a greased pan with 6 sheets of lasagna. Add a fourth of the meat sauce and a fourth of the cheese sauce. Repeat these layers until you finish with the ingredients and cheese sauce. Sprinkle the mozzarella on the top and bake for 30-40 minutes or until the cheese is golden and makes bubbles.
Note
Oven temperature 200C
Lasagna is great when accompanied with a steamed vegetable salad seasons with an Italian dressing.
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