Ingredients
Meat Sauce:
2 tsp olive oil
2 cups onion, chopped
4 cloves garlic, minced
1 kg lean ground beef
2 X 398 ml Tomatoe puree
2 tbsp Tomatoe paste
Ground pepper and salte to taste
2 cup beef broth
Chopped of parsley
Cream mixture:
4 tbsp flour
4 cups milk
4 tbsp butter
Ground pepper and salt to taste
1 cup parmesan
3 cups mozzarella cheese, shredded (for toppings)
350 g Lasagna sheet (bring to boil don’t over cooked), drain and rinse in cold water.
Directions
Heat oil in a large stock pot over medium heat. Add the onions and garlic and sauté for 3 minutes or until fragrance.
Add the ground beef and continue to sauté or until the beef is well browned.
Add the tomatoe puree and tomatoe paste.
Add broth and continue to cook for 10 minutes or until the meat is cooked. Then add the parsley
Remove from heat and set aside.
Cream mixture:
Heat butter in a large frying pan over medium heat. Add flour and slowly add milk. Lower the heat, then add the parmesan, ground pepper and salt. Mix it well until thicker.
Note: I used to spread olive oil around the baking pan not to burn the lasagna sheet. And I mix together the meat and the cream mixture.
Layer the lasagna sheet then put the meat and cream together, then do the same thing for the next layers, for the last layer, just put the meat and cream, and spread the mozzarella on top of it.
Preheat oven to 375°F.
Bake it to 35 to 50 minutes and let stand for 5 minutes before slicing.
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