Lasagna is a traditional dish of Italian cuisine. It is less well known in our country than, for example, pizza. However, it can also be hearty and delicious.
Lasagna in translation from the Greek language means hot plates. This is not surprising, since the phenomenon is prepared from layers of pasta, on which the filling is distributed.
In different countries, lasagna is not called the same. For us, the word casserole or noodle casserole is more familiar
. Let’s tell you how to cook lasagna with a juicy meat filling.
Ingredients for lasagna:
- Onions – pcs;
- Stuffed meat – 700 g;
- Salt – 1 tsp;
- Garlic – 2 cloves;
- Tomato sauce – 300 ml;
- Water –
- Noodles – 500 g;
- Butter – 40 g;
- Flour – 2 tbsp;
- Milk – 500 ml;
- Cheddar cheese – 150 g;
- Emmental cheese – 150 g.
Preparation of Lasagna:
Cut a small diced onion, fry in vegetable oil in a frying pan for a couple of minutes. Then add minced meat to the onion, fry the components together.
We press garlic cloves with a knife, finely chop and send to the fried minced
meat
.
Add to the meat mass also tomato paste, mix the components.
Cover the mince with a lid, stew over low heat for 8-10 minutes. At this time you can boil the noodles to al dente.
In a saucepan melt butter, pour in flour. Form lumps of flour combined with butter,
pour milk to these lumps of dough
and
stir until thickened
.
The milk sauce should be salted and peppered to taste. While the sauce is cooling, shred Cheddar and Emmental cheese on a large grater
. Put the cheeses into the sauce, add the noodles and mix thoroughly. Place
⅓ of
the pasta mixture in a baking dish, spread a layer evenly on the bottom.
Place ½ of the minced meat on the pasta layer, spread evenly over the surface.
Repeat the same procedure with the rest of the pasta mass and the meat filling.
It is recommended to sprinkle the top of the lasagna with cheese. Bake the lasagna for 40 minutes in the oven at 180 degrees.
It turns out a hearty dish of pasta and minced meat.
This unusual lasagna can become a welcome dish for dinner.
