Lasagne ground beef

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Ground beef lasagna is a classic and delicious dish, ideal for family meals or special occasions. This meal is not complicated to prepare and is always present at family gatherings or on special dates. Here is a tasty and easy-to-follow recipe:

Ingredients

For the Meat Sauce:

• 500 gr of minced meat (duck, or another of your preference)
• 1 medium onion, chopped
• 2 cloves of garlic, finely chopped
• 1 large tomato, chopped
• 1/2 red or green pepper, finely chopped
• 1/4 cup (tea) of green or black olives, chopped (optional)
• 1/2 cup (tea) of tomato paste
• 1 spoon (tea) of dried oregano dried
• 1 spoon (tea) of dried basil (optional)
• Salt and pepper to taste.
• 2 tablespoons (soup) of olive oil or olive oil

For the Bechamel Sauce (White Sauce):

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups (tea) of milk
• 1/2 cup (tea) of grated parmesan cheese
• Salt and pepper to taste.
• 1/4 of a spoon (tea) of nutmeg (optional)

The Other Ingredients Are:

• The 12-to 15 sheets of pasta for lasagna, pre-baked, or normal, according to the instructions on the package)
• 2 cups (tea) of cheese, mozzarella, grated
• 1/2 cup (tea) of parmesan cheese, grated for sprinkling

Instructions

Prepare the Meat Sauce

1. In a large frying panyou can warm up the oil, or olive oil over medium-high heat. Add the onion and garlic and sauté over medium heat until they are soft and golden brown.
2. Add the ground beef, and cook it until it is golden brown, breaking up the chunks with a spoon.
3. Make the tomato paste and red pepper and cook it for about 5 minutes, until the tomatoes begin to break.
4. Add the tomato paste, oregano and basil (if using), salt and black pepper. Stir to combine and cook for a further 10-15 minutes, until the sauce is thick and well-built. If you want to add the black olives.

Prepare the Béchamel Sauce

1. In a heavy saucepan, melt the butter over medium-high heat. Add the flour and cook, stirring constantly, for 2 minutes to form a roux (a mixture of flour and butter).
2. Add the milk, slowly, whisking constantly to prevent the formation of lumps. Cook until the sauce has thickened and begins to loosen up from the bottom of the pan.
3. Make the parmesan cheese. and keep stirring, until the cheese is melted and the sauce is blended.
4. Season with salt, pepper, and nutmeg the like.

Assembling the Lasagna

1. Pre-heat the oven to 356 °F
2. In a baking dish (it is approximately 22 x 30 cm), you should start with a layer of meat sauce. On the sauce, then place a layer of lasagne sheets, overlapping them slightly.
3. Add a layer of béchamel sauce on to the pasta. Spread out a piece of cheese-mozzarella, grated on the water.
4. Repeat the layers: meat sauce, lasagne sheets, bechamel sauce and the cheese and mozzarella. Finish off with a layer of béchamel sauce and the cheese and mozzarella.
5. Sprinkle with parmesan cheese. grated over the top.
6. Bake them in the oven and bake in the oven for about 30-40 minutes, or until the lasagna is bubbling and golden on top.
7. Pull it out of the oven and then let it sit for about 10 minutes before slicing and serving. This will help the pasta to the firm and easier to cut.

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