the components
lasagna pasta
Half box
Red sauce ingredients:
meat
500 grams minced
tomato paste
2 tablespoons
onion
minced 2
garlic
Clip 4
salt
As desired
black pepper
teaspoon
ground cinnamon
half a teaspoon
vegetable oil
3 tablespoons
White sauce ingredients:
milk
3 cups
precise
2 tablespoons
salt
As desired
butter
3 tablespoons at room temperature
Kashkaval cheese
300g sliced
Preparation method
1
To prepare the red sauce: In a saucepan over the stove, heat the vegetable oil and fry the onion and garlic until the ingredients wilt.
2
Add the minced meat to the pot and season with salt, ground cinnamon and black pepper.
3
Leave the ingredients on the heat, stirring continuously, until the minced meat is cooked.
4
Pour 5 cups of boiling water and tomato paste into the pot, then stir the ingredients until combined.
5
Leave the pot on low heat until the mixture thickens. Remove the pot from the heat and set aside.
6
To prepare the white sauce: In a second saucepan over the heat, melt the butter, then add the flour.
7
Mix the ingredients until combined and season with salt.
8
Gradually add the milk, stirring continuously.
9
Leave the pot on medium heat, stirring continuously until the mixture thickens.
10
Pour a little of the red sauce into a baking tray greased with a little oil.
11
Arrange a layer of lasagna sheets over the red sauce, then spread a little of the white sauce on top.
12
Repeat the previous steps until you finish the quantity, ending with a layer of red sauce.
13
Spread the Kashkaval cheese slices over the lasagna.
14
Place the tray in a preheated oven at 180°C for about 25 minutes, until the lasagna is cooked.
15
Remove the lasagna from the oven and serve immediately.
