Italian Lasagna
Pasta and Pizza • Italian
Description
My Italian friends also made this dish for me with eggplants. After chopping 2 large eggplants and adding them to stew with the meat, it turned out very delicious!
Ingredients
- Beef 20 oz
- Tomato Puree 15 oz
- Onion 1 piece
- Carrot 1 piece
- Ready-made dry lasagna sheets 9 pieces
- Fresh basil leaves 1 bunch
- Butter 0 oz
- Wheat Flour 3 tablespoons
- Milk 15 fl oz
- Ground Nutmeg ½ teaspoon
- Parmesan Cheese 5 oz
- Melted Cheese 5 oz
Step-by-Step Guide
Step 1
Finely chop the onion and grate the carrot on a coarse grater. Sauté for 2–3 minutes in a skillet with a small amount of vegetable oil.
Step 2
Pass the beef through a meat grinder twice and add it to stew with the onion and carrot covered for 10–15 minutes, stirring occasionally.
Step 3
Meanwhile, prepare the béchamel sauce in a pot: melt the butter, sauté the flour in it, then pour in the milk, add nutmeg, and whisk on low heat until the sauce thickens.
Step 4
Add the tomato puree and basil to the skillet with the beef and mix. Stew for another 25 minutes. If necessary, add water so that the stew has a sauce-like consistency, not too dry, otherwise, the dough won't cook through.
Step 5
In a baking dish, lay down the first layer of lasagna sheets, then the beef stew, sprinkle grated Parmesan on top, then pour a layer of béchamel sauce, and place slices of mozzarella on top of the sauce. Repeat the layers until the filling is finished, but remember that the last layer should be meat, topped with Parmesan and mozzarella.
Step 6
Cover the dish with foil and place it in the oven on the middle rack for 30–40 minutes at 355°F.
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