Lasagna with béchamel


Béchamel sauce:
Milk: one and a half liters (skimmed, liquid)
Flour: 5 tablespoons
Butter: a tablespoon
Salt, to taste
Black pepper to taste
Onion powder: a teaspoon
For lasagna:
Lasagna Dough: Package (Ready)
Ground beef: 1 kg (without fat)
Vegetable oil: a tablespoon
Onion: 1 piece (finely chopped)
Tomato sauce: half a cup
Tomato juice: a liter
Salt, to taste
Black pepper to taste
Dried thyme: a tablespoon
Honey: 1 tablespoon (net)
Mozzarella: 2 cups (grated)


For “Lasagna”: Heat the oil in a deep frying pan, then fry the meat, while stirring, until it changes color. Sprinkle salt and pepper, stirring. Then, pour the sauce, stirring, pour the tomato juice. Leave the ingredients on a medium to high heat, until you notice the thickness of the consistency of the sauce. Then, add honey and thyme, stirring often.
For the sauce: Add the butter to a separate saucepan, and when it melts, fry a spoonful of flour in it, then gradually pour half a liter of milk, while stirring. Care must be taken to avoid caking of the mixture.
Add the rest of the flour to a separate bowl, stirring (on cold), with the milk. Then, pour the mixture over the buttered flour, over the heat, while continuing to stir. Sprinkle salt, pepper and onion powder, while stirring.
A special tray is to be painted in the oven, with oil, and a layer of “lasagna” slices are added. A second layer is a ladle of minced meat mixture, then a third layer of “béchamel” sauce, so a fourth layer of “lasagna” slices, then a fifth of minced meat .. Repeat the steps until the lasagna is exhausted, with the last layer being the “béchamel” sauce filled with cheese.
Enter the tray into the oven until fully cooked, and serve hot

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