Ingredients
– 8 plates of pasta for lasagna
– 1 onion
– 1 green pepper
– 1/2 red pepper
– 2 cloves of garlic
– 500g minced meat
– 250g of fried tomato (tomato sauce)
– Dried oregano
– Oil
– Salt and pepper
– A handful of grated cheese
FOR THE BECHAMEL SAUCE:
– 800ml of milk
– 65g of oil or butter
– 65g of all-purpose wheat flour
– Salt
– A handful of grated cheese
Lets go cook
– In a frying pan with a drizzle of oil, add the onion, peppers and garlic, all finely chopped. Season and fry it for about 10 minutes, while stirring from time to time.
– When the vegetables have softened a bit, add the minced meat. We salt and pepper it and with a wooden spoon we crumble it and integrate it well with the vegetables. Let cook for a couple more minutes
– When it has been cooked add the fried tomato and sprinkle with dried oregano. We stir and let everything cook for about half an hour. That part of the water released by the vegetables and minced meat evaporates.
– Meanwhile we prepare the bechamel sauce. For this we put the butter, or oil, in another pan and heat it over low heat.
– Once hot we add the flour. We mix both ingredients stirring constantly with a rod for about 3 minutes
– After time, add 200ml of the milk and continue stirring with the rod. Hopefully the mixture heats up and integrates. At first, there will be a fairly solid mazacote
– We add another 200ml of milk and repeat the previous step. A very dense sauce will remain but no longer so «mazacote»
– We add the 400ml of the remaining milk and mix. Now a very fine sauce will remain. This is how we want it for our minced meat lasagna. Add a handful of cheese to the sauce and a pinch of salt and then cook for 10 more minutes
– All this done, we assemble the lasagna. If you use precooked lasagna plates, better than better. Today they are already sold in any market. If not, you must cook them following the manufacturer’s instructions, before starting to assemble it.
– In a mold we put a few tablespoons of the bechamel sauce. As a base so that the meat lasagna does not stick to it later. Then with a spoon we spread it all over its surface
– Once this is done, we put some plates on the mold. As many as people are going to eat (2 base plates = 2 people). On top, we put a few tablespoons of the meat and vegetable sauce, spreading it over the entire surface of the plates, and on top a few tablespoons of béchamel, spreading it over the entire surface of the meat sauce. We close with two more plates of lasagna and we will have the first floor of our lasagna ready
– We repeat the previous step until we have made two more floors. In total, a three-tier lasagna should be enough
– Once assembled, we put the remaining béchamel on top. Sprinkle with more grated cheese and put it in the oven, heat up and down, at 200ºC. For about 25 minutes.