- Lasagna sheets - 400 Grams
- Mozzarella cheese - 3 Cups (grated)
- Parmesan cheese - 1/2 Cups (grated)
- Minced beef - 700 Grams
- Bulb - 1 piece
- Garlic - 3 Teeth
- Carrot - 2 pieces
- Celery (stem) - 3 pieces
- Bulgarian pepper - 1 piece
- Tomatoes - 500 Grams
- Fresh parsley - - To taste
- Olive oil - - To taste
- Milk - 1 Liter
- Butter - 100 Grams
- Flour - 3/4 Pieces
So, first, we will prepare all the ingredients. Let's start with the preparation of the sauce. On tomatoes we make cruciform incisions, put them in boiling water and hold there for 15-20 seconds. Then the water is drained, and the tomatoes are set aside - let cool. Onion and garlic finely chopped. Heat a little olive oil in a frying pan, add the onions with garlic and cook over medium heat, stirring, until soft. Approximately 10 minutes. Carrots rubbed on a grater and add to onions and garlic. Stir and cook on moderate heat for another 7-10 minutes. Add the ground beef to the brazier, knead it with a shovel, mix it with vegetables. Stir and cook for about 20 minutes on moderate heat. Then add diced celery. There also - diced chopped Bulgarian peppers. Stirring. Chilled tomatoes are mashed in puree with a blender or food processor. The resulting tomato puree is poured into a brazier. Stir, add salt and pepper, cook for 5-7 minutes over moderate heat. Finally, add chopped parsley, stir and remove from heat. The sauce is ready. Now it's time to prepare the bechamel sauce. Put the butter in a saucepan, put on medium heat, melt the butter. Add the flour and mix it vigorously so that no lumps form. Continue stirring until a uniform mass is formed. Milk is poured into a homogeneous creamy mixture with a thin trickle. Stirring. Continue cooking and stirring until the sauce boils to the consistency of the liquid sour cream. Then remove the sauce from the fire. It's time to collect lasagna. Carefully read the instructions for preparing your lasagna sheets. Some lasagna sheets need to be boiled in water beforehand, some do not need preliminary treatment. Do as written in the instructions. My sheets had to be boiled, so I put them in boiling water (alternately, otherwise they will stick together) and cook as much as indicated in the instructions. Carefully remove the sheets for lasagna from boiling water, let them cool down a little. In a lightly oiled baking dish, lay out a layer of sheets for lasagna (if the shape and sheets do not match each other in size, the sheets can be cut). Next, put about a third of the filling. We spread the filling layer, and fill it with a small amount (about 1/4 part) of the bechamel sauce. Sprinkle with a cup of grated cheese. Repeat the same procedure: a layer of noodles - a layer of filling - sauce - cheese. Until the ingredients run out (I have 4 layers of lasagna sheets, hence 3 layers of stuffing). Top should be a layer of sheets of lasagna, greased with béchamel sauce. Form for baking put in the oven, heated to 180 degrees, and bake for 40 minutes. Then we take the lasagna from the oven, sprinkle with grated parmesan and send it to the oven for another 10 minutes. Ready to get the lasagna from the oven, let it cool down a bit, and then serve it to the table. Buon appetito!
Servings: 6