Lasagna with minced meat and bechamel




    Milk: 1.5 liters (skimmed)
    Flour: 5 tablespoons
    Butter: a tablespoon
    Salt, to taste
    Black pepper to taste
    Onion powder: a teaspoon
    Cheese: 2 cups (low-fat / grated)

Lasagna: Package (slices)
Minced meat: 1 kilo (low fat)
Oil: a tablespoon
Onion: 1 piece (grated)
Tomato sauce: half a cup
Tomato juice: a liter
- Salt, to taste
- Black pepper to taste
Dried thyme: 1 tablespoon
Honey: 1 tablespoon (white)

How to prepare

    Fry the onions in the oil, then add the minced meat and stir until it changes color, then season with salt and pepper.

    Add the sauce and stir well, then add tomato juice and leave until thick, then add honey and thyme and stir well.

    Fry a spoonful of flour in the butter, then add a little milk and stir well so that it does not clump.

    Add the rest of the flour in the milk, stir well on cold, then add them to the flour with butter.

    Turn them all over and season with salt, pepper and onion powder.

    Bring a tray and brush it with oil, then add a ladle of the minced meat mixture.

    Add a layer of lasagna, then add a layer of bechamel, then add another layer of lasagna.

    Add the minced meat and repeat this step until the tray is full, then add the bechamel on top and the light grated cheese.

    Put them in the oven until fully cooked, serve hot and garnish with basil.

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