Garfield's Lasagna

You will need: a packet of lasagne sheets, 170 g of unpeeled mozzarella, 100 g of Parmesan.

For the béchamel sauce: 500 ml of milk, 40 g of butter, a tablespoonful of flour, a pinch of salt, black pepper and nutmeg to taste.

For the stuffing: 800g ground beef or ground beef, 800g ripe tomatoes, 1 onion, a couple of carrots, 250ml red wine, 1 large bunch of basil, 50ml olive oil, 3-4 cloves of garlic, half a chili pepper, salt, freshly ground black pepper to taste.

Wash the meat, put it through a meat grinder. Crush the garlic cloves without peeling them, using the flat side of a knife. Heat olive oil in a pan, fry garlic in it until slightly golden, take it out, add finely chopped onion and chili, grate carrot on medium grater. Add the minced meat to the fried vegetables, a little later add the wine and simmer over low heat until the wine evaporates.

Peel and finely chop the tomatoes and place them in the pan. Then reduce the heat, season with salt, pepper and finely chopped basil, add the meat sauce and simmer for about 2 hours, stirring occasionally.

Prepare béchamel: in a saucepan melt the butter, add the flour and stir it. Little by little, continuing to stir, pour in the milk and cook until it thickens. Remove from heat, salt and pepper, add a pinch of nutmeg.

Boil the lasagne sheets until al dente. Place some béchamel sauce in the bottom of the mold, top with the lasagne sheets, meat sauce, and grated cheese. Continue until the ingredients are done. The last layer should be a layer of cheese. Bake in a preheated 180 degree oven for about half an hour. Bon appetit!


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