Lasagnes à la Viande Beef lasagne

Per 100 g

Counted from the recipe. Real portions vary with the cook.

Ingredients

• 350 g minced beef
• 1 packet lasagne sheets
• 1, sliced onion
• 5, chopped tomatoes
• 2 cloves garlic
• 2 mgharfa kbira tomato paste
• 1 mgharfa kbira dried basil
• 150 g grated cheese
• 100 g butter
• 2 mgharfa kbira flour
• 1/2 verre milk
• 1 mgharfa kbira olive oil
• to taste black pepper

Method

1. Brown the onion and beef in the olive oil, add the chopped tomatoes, garlic, basil and tomato paste with a glass of water, and let it reduce to a thick sauce.
2. Make a quick béchamel: melt the butter, pull the pan off the heat to whisk in the flour, return it with the milk and stir until it coats the spoon.
3. Start with a thin layer of béchamel so nothing sticks, then pasta, meat sauce and cheese; repeat, and end with béchamel and a good layer of cheese.
4. Bake at 180 °C for about 25 minutes until the top is browned in places, and leave it ten minutes before cutting.