the components
olive oil
2 tablespoons
onion
Minced – 1
garlic
Mashed – 1 tablespoon
meat
minced
salt
2 teaspoons
black pepper
2 teaspoons
paprika
teaspoon
tomato juice
cup
butter
6 tablespoons
precise
6 tablespoons
liquid milk
5 cups
lasagna pasta
9 slices
Mozzarella
Grated – cup
Preparation method
1
In a deep frying pan over heat, heat the olive oil, then add the onion and garlic and stir until wilted.
2
Add the meat and stir with the onions and garlic until cooked.
3
Season with half the amount of salt, half the amount of black pepper and paprika.
4
Pour the tomato juice and stir, then leave the mixture on the stove until it thickens.
5
To prepare the béchamel, melt the butter in a saucepan over the heat, then add the flour and toast it over the heat.
6
Gradually pour in the milk, stirring constantly to remove any lumps. Leave the béchamel sauce on the heat until it boils.
7
In a Pyrex dish, put a little of the meat filling with a little of the béchamel sauce.
8
We distribute some lasagna noodles.
9
Add half the amount of meat filling, half the amount of béchamel and 3 sheets of lasagna pasta.
10
We repeat the process to finish the entire quantity.
11
Spread the mozzarella cheese on top, then put the tray in a preheated oven at 180°C for 15 minutes.
12
Serve the lasagna hot.
