Lasagna with minced meat

Lasagna with minced meat

:Ingredients
16lasagna sheets

For béchamel sauce
3tablespoons butter
3tablespoons flour
4cups milk
Salt
teaspoon white pepper, ground½
teaspoon grated nutmeg¼

Bolognese sauce
3Tablespoons oil
1onion, chopped
1carrot, peeled and grated
1celery stick, chopped
1teaspoon fresh thyme
kg minced beef ½
Salt and pepper
1teaspoon sugar
3cups fresh tomato juice
1tablespoon tomato paste

For stuffing and topping
3tablespoons Ricotta cheese
3tablespoons grated mozzarella cheese

Method:
-Boil lasagna sheets until al dente; drain and cool under cold water-

For béchamel sauce

-Melt butter in saucepan over a medium heat-
-Add flour and whisk to combine about two minutes-
-Add milk gradually while whisking till thick mixture achieved-
-Season with salt, pepper, nutmeg, set aside-

For Bolognesesauce

-Heat oil saucepan over a medium high heat-
-Add onion till translucent, add carrots, celery, and thyme-
-Add meat and stir, season with salt,pepper and sugar-
-Leave mixture on a low heat for about 5-7 minutes-
-Add tomato juice andpaste cover the saucepan (half way), leave for about 7-10 minutes-
-Set aside and let cool-
-Preheat oven to 180 degree Celsius-

For lasagna

-Spread some Bolognese sauce in the bottom of the baking dish-
-Mix remaining Bolognese sauce with ricotta cheese in abowl, set aside-
-Arrange lasagna sheet side by side to cover the sauce in the baking dish-
-Cover lasagna sheet with meat mixture, cheese, then another layer of pasta-
-Distribute meat mixture, cheese, and then third layer in the tray-
-Pour béchamel sauce on top till it’s all covered-
-Distribute cheese on béchamel, bake for about 45 minutes or until golden brown-
-Allow lasagna to cool before serving-