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Origin: Italy
Lasagna
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This is a recipe for a slightly different lasagna, though it contains both zucchini and carrots, but much less cheese then the original Italian lasagna. You can either make your own tomato sauce or buy one already made to save time.
Ingredient List for 6 servings:
Lasagna
15
Lasagna plates
500
gr
Minced meat
2
Onions
2
Carrots
250
gr
Tomato puree
1
Zucchini
1
Garlic clove
1
pinch
Salt
1
pinch
Pepper
125
gr
Grated cheese
1
tablespoon
Olive oil
Sauce
50
gr
Butter
2
tablespoons
Flour
500
ml
MIlk
1
pinch
Nutmeg
1
pinch
Pepper
1
pinch
Salt
Oven temperature:
200 degrees Celsius
Instructions:
Boil the lasagna plate in water for a few minutes, drain them in cold water.
Heat up the oven at 200 degrees Celsius.
Peel and cut the carrots, zucchini, and the onions.
Fry the onions and the minced meat in olive oil. Add the tomato sauce, vegetables and the spices.
Press the garlic clove in the mixture and let it simmer on low heat for a few minutes.
Melt butter in a casserole, add the flour and stir together.
Add milk and the spices. Stir until the sauce is getting thick.
Butter a rectangular oven form and cover the bottom with lasagna plates.
Place a thin layer with the minced meat mixture, and pour some of the sauce on top of the meat. Repeat the procedure, and end the top layer with only sauce and the grated cheese.
Place the lasagna in the oven for 20 minutes, or until the sauce is golden brown.
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