Lasagna noodles with lace

Submitted by enr on 30 Jun 2013
500 g lace noodles or flat pasta
300 g minced meat
1 egg
1 onion
1 clove garlic
pinch oregano, salt, ground black pepper
500 ml tomato sauce
4 tbsp flour
100 g margarine
500 ml milk
150 g cheese
1 tbsp sunflower oil
Lasagna noodles with lace
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Boil pasta in salted water, drain and divide into two equal parts . Chopped onion fry 50 g margarine until golden, add the minced meat, garlic, spices (without oregano) and egg. The rest of the margarine, the oil, flour and milk make bechamel - fry until golden flour in fat, remove from heat and trickle add milk, stirring constantly, back on the stove on medium heat to thicken the sauce. In deeper buttered baking dish (I use 30h20 cm - lasagna is thicker), put one half of the noodles on it distribute minced meat, tomato sauce on top, sprinkled with oregano. Follows the second half of the paste, and on it - bechamel. Sprinkle with grated cheese. Bake in preheated oven at 180C until ready - bechamel to red.
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30 Jun 2013