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Sara Mendoza

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Recipe

Meat lasagna

30 mins
Low
18
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Delicious lasagna of meat that combines a rich tomato sauce with a béchamel sauce that give a spectacular touch.
Learn more about Sara Mendoza

Ingredients

6 portions
  • 400 grams pasta for lasagna
  • 800 grams ground beef
  • 1 onion
  • 5 cloves garlic
  • 1 tablespoon oil
  • 3 leaves bay (laurel)
  • to taste basil, cool
  • to taste salt and pepper
  • 2 cups mozzarella cheese
  • 1 kilo tomtato, ripe, for tomato sauce
  • 3 cloves garlic, for tomato sauce
  • to taste basil, fresh, for tomato sauce
  • to taste salt and pepper, for tomato sauce
  • 1 tablespoon sugar, for tomato sauce
  • 2 tablespoons oil, for tomato sauce
  • 60 grams butter, for the bechamel sauce
  • 60 grams flour, for the bechamel sauce
  • 1 liter fresh milk, for the bechamel sauce
  • to taste salt and pepper, for the bechamel sauce
  • to taste nutmeg, for the bechamel sauce

Preparation

Finely chop the onion and cook it with a little oil and bay leaves over low heat until the onion is transparent.
Add the meat, the 2 cloves of garlic, the basil, salt and pepper.
Cook over low heat stirring constantly until the meat is cooked. Remove bay leaves.
For the tomato sauce: With a pointed knife make an X at the base of the tomatoes put them in boiling water and then peel them.
Cut the tomatoes into squares and put them in a large pot, add the 2 cloves of chopped garlic, fresh basil, black pepper, a spoonful of sugar and salt. Cook over medium heat until the liquid in the tomatoes evaporates.
For the Bechamel sauce: Melt the butter, add flour and cook a few minutes without burning the preparation.
Add the milk stirring constantly with a spatula of balloon (to avoid lumps) until the sauce thickens, season with salt, pepper and nutmeg (grated), remove from heat.
Oil a rectangular dish, put a little béchamel sauce on the platter and evenly arrange a layer of lasagna, put on top 1/3 of the tomato sauce, 1/3 of the meat, again a layer of bechamel and cheese .
Repeat the process until at the end there is a layer of lasagna pasta.
Cook in an oven at 180 ° C for 30 minutes or until the lasagna is golden brown.

TIPS

You can put on top of the last layer of cheese or meat lasagna.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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