Lasagna

Ingredients:

• 9 cooked lasagna sheets (cook based on packaging)

• 4 tbsp olive oil

• 1/2 cup onion, chopped

• 1 garlic clove, crushed

• 1 large carrot, shredded

• 1 lb minced meat

• 2 large tomatoes, chopped

• 1/2 box tomato paste

• 2 tsp sugar

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika

• 2 tsp italian herbs (or dried basil leaves)

  BECHAMEL

• 1/3 (7 tbsp) cup butter

• 6 tbsp flour

• 3 1/4 cups milk, heated until steaming

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• shredded mozzarella cheese

Instructions:

1. For the béchamel sauce, melt the butter in a saucepan on medium low heat.

2. Whisking constantly, add the flour to the butter and cook for 2-3 minutes. (do not let it brown)

3. Add 2 tbsp milk to the butter-flour mixture and mix constantly to form a thick paste.

4. Pour in half of the remaining milk and whisk to form a smooth paste.

5. Now pour in the rest of the milk and whisk occasionally for 15 minutes and let the mixture thicken.

6. Let the béchamel sauce cool down to room temperature before using it in the lasagna, about 30 minutes.

7. For the meat sauce. In a large pot, fry the onion, garlic and carrots in the olive oil.

8. Add the meat to the pot and mix until it’s dry.

9. Mix in the chopped tomatoes, the tomato paste, sugar, salt, pepper, garlic, paprika and Italian herbs. Cover with a lid and let simmer on low heat for 10 minutes, stirring occasionally.

10. Preheat oven to 190 °C.

11. In a deep dish put 1 tbsp of tomato paste and 1 tbsp of olive oil and spread on the bottom to prevent the lasagna sheets from getting burnt.

12. Place 3 lasagna sheets, pour 1/3 of the meat sauce and spread. Pour 1/3 of the béchamel sauce on top; sprinkle mozzarella cheese on top.

13. Repeat this for the next two layers. Cover with aluminum foil and bake for 25 minutes, remove the aluminum foil and bake for another 10 minutes.

Nutrition Facts