Servings: 8
Ingredients
Pasta dough
- 500 g flour
- 5 eggs
Béchamel sauce
- 0,7 l milk
- 50 g butter
- 4 spoons flour
- salt, ground nutmeg
Meat sauce
- 400 g minced meat (I used chicken)
- 1 onion
- 1 carrot
- 1 can of tinned diced tomatoes
- salt, spices
- 200 ml water
- oil for frying
Shaping Lasania
- 300 g grated cheese
- 200 g spinach leaves
Instructions
Lasagne sheets
- First, make the pasta dough. Add the flour to the pile, make a 'crater', add the eggs, mix well with a fork, gather into a ball and knead. Knead for about 10 minutes. After kneading well, wrap the dough in cling film and leave to rest. An alternative to kneading is to buy lasagne sheets, one box.
Béchamel sauce
- Melt the butter in a pan, add the flour, fry it a little, stir, then pour in the milk a little at a time, stirring with a whisk so that the flour is mixed in when all the milk is poured in, then heat it until it starts to thicken, grate in the nutmeg, add salt.
Meat sauce
- Add oil to a hot frying pan and add the minced meat, after the minced meat has browned a little, add the chopped onion, grated carrot, salt and spices. Add a can of canned chopped tomatoes, water and heat for about 3 minutes until the sauce is thick.
Formation of lasagne
- Roll out the lasagne sheets with a pasta machine (or a rolling pin) to a rolling thickness of 5 mm. I did 4 layers of meat, so I divided the dough into 5 parts, so you would have to look at the size of the baking tray, if you have a large tray, a standard oven tray, you will probably have 3 layers of meat and then divide the dough into 4 parts.
- Start with the béchamel sauce on the baking tray, then lay out the rolled lasagne sheet, spread the béchamel sauce on it, then the meat sauce and sprinkle on the grated cheese, layering until you have the meat sauce, with the meat in the last layer, before adding the cheese, add a couple of handfuls of spinach leaves, add the cheese and make the last layer of dough, add the béchamel sauce on top and add the cheese, there is no need to add the meat on the top layer, the meat sauce is added to the inner layers.
- Bake in the oven at 200 degrees C for about 25 minutes.
Naudinga
Delicious with sour cream If you don't want to make it with homemade pasta dough, you can use store-bought lasagne sheets, according to the quantities of meat and béchamel sauce, you would need one packet (500 g) of lasagne sheets, I don't overcook them. The number of layers should also be based on the size of the sheet.
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