|
-
1 Kilo
ground beef (season and
leave it marinating overnight)
- 1
onion, chopped
- 2
garlic cloves, crushed
- 4 Tbsp olive
oil
- 2
red peppers, chopped
- 2 ½
cups Bechamel sauce
- 2 ½
cups spaghetti sauce
- 1
package “no-need-to-cook”
pasta for
Lasagne
|
|
In a frying pan, heat the olive oil and sauté
red peppers,
onion and garlic for 10 min. to
medium heat.
Mix
in the ground beef and
when cooked, pour in the spaghetti sauce.
Cook for 10
more
min.
|
|
- 1
large can peeled and crushed tomatoes
- 1 onion, finely
chopped
- 1 garlic clove,
crushed
- 1 tsp salt
- 1 tsp sugar
- 1 Tbsp olive oil
- some
basil leaves
Fry
garlic and onion until
tender, add other ingredients, cover and
simmer for 30 min. stirring
occasionally.
|
|
In
the meantime, prepare Bechamel:
- 2 ½ cups milk
- 2 ½ Tbsp flour
- 2 ½ Tbsp butter
-
a pinch of nutmeg,
grated
-
ground black pepper
|
|
First
mix the milk and flour to avoid lumps. Put into a small deep pan,
add butter and ground black pepper, let it boil stirring continuously
and simmer
for 5 more mins. until it thickens.
Before
starting to arrange
the lasagne sheets in its pan, spread some spaghetti sauce in order to
avoid
sticking. Then lay out the pasta sheets, more spaghetti sauce so
previous
cooking isn´t necessary, a layer of the meat mixture,
Bechamel sauce and cheese.
(You can use any like for Pizza).
|
|
Top with another layer of
pasta and continue the same procedure over again. Place in oven at
180° C for
about 20-30 min. until it´s golden brown.
|
|
For the Veggie Lasagne filling, stir-fry:
- 2
zucchini, chopped
- 1 cup peas
You can
also mix:
-
eggplant and
mushrooms
|
|