Meat and Cheese Lasagna. Easy and Delicious!
Ingredients
Serves 6
750g minced meat (pork and beef)
24 cannelloni sheets or 12 lasagna sheets
350g homemade tomato sauce
200ml white wine (1 glass)
1 onion
200g sliced cheese
100g grated cheese for gratin
Salt, pepper, olive oil
For the béchamel sauce:
400ml milk
25g butter
25g all-purpose flour
Salt, pepper, and nutmeg
Meat and Cheese Lasagna. Easy and
Delicious!: Recipe Preparation
1. Prepare the filling. Heat a little olive oil in a frying pan and add the minced meat, seasoned with salt and pepper to taste. Stir and separate the meat over high heat. Add the onion, chopped with a knife, once the meat is browned.
Continue stirring, and after 4 or 5 minutes, when the onion begins to cook, add the white wine. Reduce heat to medium, and when the alcohol has reduced, add the tomato sauce.
Stir well and let the tomato reduce slightly. When you reach the desired consistency for your filling, remove the pan from the heat.
2. Cook the pasta. Place a pot with plenty of water and a little salt on the stovetop. When the water begins to boil, add the plates one by one. Cook the pasta according to the manufacturer’s instructions.
3. Prepare the béchamel. Melt the butter in a pan over the stovetop and add a heaped tablespoon of flour. Lightly toast the flour and add the hot milk little by little, stirring constantly. Add a pinch of black pepper, another of nutmeg, and a pinch of salt. Wait until it begins to boil again, and your béchamel is ready.
4. Cool the pasta. Drain the hot water from the pan and let the cold water run in to stop the pasta from cooking. Leave the sheets on a cloth.
5. Assemble the lasagna. Place a few spoonfuls of béchamel sauce on the bottom of the pan to prevent the lasagna from sticking. Add the first layer of sheets, stacking them on top of each other to prevent them from shifting. Place a layer of cheese on top, followed by a layer of meat spread out on top.
Continue with another layer of pasta, another of cheese, and another of meat. You can make as many filling layers as you like. Finish the lasagna with a layer of pasta and add béchamel sauce and grated cheese until it melts well.
6. Place the lasagna, covered with aluminum foil, in the unpreheated oven. I baked it for 30 minutes at 220 degrees Celsius with heat from above and below. Remove the aluminum foil very carefully as it can stick.
Return the lasagna to the oven for approximately 10 minutes, using heat only from above and at maximum temperature so that it browns on top.
