Lasagna with Bechamel sauce and minced meat

Submitted by enr on 09 Jan 2012
500 g ready lasagna sheets
500 g minced meat
150 g ham
300 g cheese
500 ml tomato sauce
1-2 pickles
1 onion
1 clove garlic
# For the Béchamel sauce:
800 ml milk
60 g butter
60 g flour
100 g melted cheese
Lasagna with Bechamel sauce and minced meat
Photo added on
Photo author
Chop the onion and garlic together with (pressed) fry in sunflower oil. Add the mince and stir nice. Then ham and pickles (all chopped). Season to taste with spices (salt, pepper, black pepper). When the mince is almost ready add the tomato sauce and allow to thicken. For the sauce: Fry flour in butter, stirring continuously with a wire and gradually add the milk. Simmer for 6-7 minutes. Add processed cheese and stir until a nice homogenous mixture. First, cover the bottom of the pan with a little of the sauce Béchamel and lining products in the following order: peel, minced meat with tomato sauce, bechamel sauce, cheese (grated) and again so as to end with sheet, then bechamel sauce and cheese. Bake at 180C for 30-40 minutes.
0 users
09 Jan 2012