Lasagna is one of the famous dishes in Italian cuisine, which has spread widely to the rest of the world and is now served in most restaurants.

And it is presented in a large number of recipes, so you can serve it with chicken, vegetables, or other fillings.

Today we will show you how to make lasagna with minced meat, bechamel sauce and cheese

Ingredients for making lasagna with minced meat

  • Lasagna pasta packet
  • 500 grams of minced meat
  • 2 minced garlic cloves
  • 2 large onions, chopped
  • 2 tablespoons of butter
  • 2 tablespoons of oil
  • 500 grams of chopped tomatoes
  • 3 grated carrots
  • 1 cup of colored bell pepper – cut into cubes
  • 1 tablespoon of chopped parsley
  • 3 cups of mixed cheddar and mozzarella cheese for topping
  • 1 tablespoon of dry thyme
  • 1 teaspoon of spices
  • 2 tablespoons of sauce
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper

Bechamel ingredients

  • 6 tablespoons of flour
  • 6 tablespoons of butter
  • 1 and 1/2 liters of milk – at room temperature
  • 1/2 liter of cooking cream
  • 2 bouillon cubes
  • 1/2 teaspoon each of salt and black pepper (or to taste)

How to make lasagna with minced meat

Meat preparation

  • Put two tablespoons of oil in a pot on the fire until it heats up, then add the butter, onions, spices and black pepper to it and sauté them a little until the onions wither
  • Put the garlic and stir it a little with the onions, then add the minced meat and stir it from time to time until it is cooked, the liquids are absorbed and the color changes to brown.
  • Add the sauce, grated tomatoes and salt. Stir them well, then leave them on the fire until the meat absorbs most of the liquid.
  • Add thyme, colored pepper, parsley, and carrots, and stir well until the ingredients are homogeneous, then remove from the heat.

To prepare the bechamel

  • Put the butter in a saucepan over the fire until it melts, then add the flour to it and stir constantly until the color of the mixture turns from yellow to white.
  • Gradually add the milk, stirring constantly, until lumps form
  • Put the stock cubes, salt and black pepper and stir them, then leave the mixture on the fire for two minutes, stirring from time to time.
  • Add the cream to the béchamel and stir until it boils, then remove from the heat
  • Note: It is preferable that the texture of the bechamel used in lasagna be light

Making a tray of lasagna with meat

  • Turn on the oven at a medium temperature until it heats up
  • Spread a little béchamel sauce in the tray, then put a layer of lasagna on it, then put a layer of minced meat filling on it.
  • Put another layer of lasagna and pour some bechamel on it, then put another layer of meat on them
  • Complete the last layer in the same order, then put the lasagna layer on the face and cover it with the rest of the bechamel
  • Leave the tray for about a quarter of an hour so that the pasta absorbs the liquids and flavors
  • Place the meat lasagna tray in the oven on the middle rack at a temperature of 200 C until the color of the face begins to turn golden
  • Take out the tray and spread on the face a mixture of mozzarella and cheddar cheese and put it in the oven again until the cheese melts
  • Take the lasagna out of the oven, leave it to cool down a little, then serve it and enjoy its wonderful taste with your guests.

And congratulations and healing