Composition / ingredients
Cooking method
Peel onions and carrots, wash, cut onions into small cubes, grate carrots. Fry the onion in vegetable oil for 3 minutes, then spread the minced meat and carrots, continue to fry for another 7-10 minutes, at the exit the minced meat should turn out crumbly. Add tomato paste to the minced meat, season with salt and pepper, enrich with Italian herbs, mix, fry for another 5 minutes.
Put the butter in a saucepan, melt on low heat, then pour the flour, mix thoroughly with a whisk. Pour hot milk into the resulting mass in a thin stream, while stirring the sauce with a whisk so that lumps do not form. Salt, bring the sauce to a boil, remove from the heat.
In the baking dish, lay out the lasagna sheets overlap, layer with fried minced meat with vegetables, pour sauce. Thus, we collect all the lasagna, grease the remaining sauce on top, send it to the oven preheated to 220 degrees, bake for 20-25 minutes.
Serve the lasagna on the table, cut into portions.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pepper - 26 kcal/100g
- Lasagna sheets - 337 kcal/100g
- Italian herbs blend - 259 kcal/100g
