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Recipe

Meat lasagna

30 minutes
Easy
6 servings
1
Delicious lasagna of meat that combines a rich tomato sauce with a béchamel sauce that give a spectacular touch.

Ingredients

  • 400 grams of pasta for lasagna
  • 800 grams of Ground beef
  • 1 piece of onion
  • 5 cloves of Garlic
  • 1 tablespoon of oil
  • 3 leaves of laurel
  • to taste of basil cool
  • to taste of salt and pepper
  • 2 cups of mozzarella cheese
  • 1 kilo of tomato ripe, for tomato sauce
  • 3 cloves of Garlic for tomato sauce
  • to taste of basil fresh, for tomato sauce
  • to taste of salt and pepper for tomato sauce
  • 1 tablespoon of sugar for tomato sauce
  • 2 spoonfuls of oil for tomato sauce
  • 60 grams of Butter for the bechamel sauce
  • 60 grams of flour for the bechamel sauce
  • 1 liter of fresh milk for the bechamel sauce
  • to taste of salt and pepper for the bechamel sauce
  • to taste of 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.
    Calories
    936
    kcal
    47%
    Carbohydrates
    74.1
    g
    25%
    Proteins
    58.1
    g
    116%
    Lipids
    44.6
    g
    69%
    Fiber
    5.2
    g
    10%
    Sugar
    17.9
    g
    20%
    Cholesterol
    169
    mg
    56%
    Esha
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