Pasta lasagna with minced meat in the oven

Didn't find the lasagna sheets? Cook it with pasta! Pasta lasagna with minced meat in the oven is a dish that tastes absolutely no different from the classic recipe, just any pasta is taken instead of dough plates. Cooking is difficult, but insanely interesting! It has both bolognese sauce and bechamel sauce, and what smells of Italian herbs are in the kitchen! Lasagna cooked in a beautiful form can be served on a festive table.

katushafin

Recipe author

Pasta lasagna with minced meat in the oven

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Composition / ingredients

Servings:

Pasta

300

Hard cheese

100

Salt

to taste

For bolognese sauce:

Minced meat

500

Tomato sauce (I mean tomato sauce alone, without salt and spices. I always take canned sliced tomatoes.)

250

Vegetable oil

Italian herbs

to taste

For bechamel sauce:

Milk

500

Butter

Flour

Nutmeg

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 20 % 8 g

Fats 37 % 15 g

Carbohydrates 44 % 18 g

246 kcal

GI: 6 / 88 / 6

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Prepare the products.
Step 2:
First let's do the meat bolognese sauce. Peel the onion and cut into cubes.
Step 3:
Heat the vegetable oil in a frying pan and fry the onion over low heat until transparent.
Step 4:
Now add the minced meat to the onion and mix well. Fry for about five minutes.
Step 5:
Add tomato sauce, salt, season. I always use dry Italian herbs for lasagna. Stir and put on a small fire to simmer for about twenty minutes.
Step 6:
Now let's make the bechamel sauce. Melt the butter in a saucepan.
Step 7:
And quickly fry the flour in it. It is necessary to stir vigorously so that the flour does not burn. When a kind of "velvety" plaque appears on the bottom, pour in the milk.
Step 8:
Pour the milk in a thin stream, stirring intensively with a whisk so that the flour mixture dissolves well. When this happens, we continue to heat the sauce, stirring constantly, until it thickens. It should almost boil and go the first bubbles.
Step 9:
Turn off the fire, salt to taste and add nutmeg. Mix well. Bechamel is ready. Let it cool down a little.
Step 10:
While our sauces are being prepared, it is necessary to cook the pasta until it is half cooked. We throw them into salted boiling water and cook half of the time indicated on the pack. We throw the pasta into a colander, let it drain.
Step 11:
Grate the cheese on a coarse grater.
Step 12:
Starting to collect lasagna. Pour a few spoonfuls of white sauce on the bottom of the mold, distribute it along the bottom.
Step 13:
Next we put a layer of pasta.
Step 14:
Bechamel is on top again.
Step 15:
Then meat sauce.
Step 16:
There's a layer of cheese on it.
Step 17:
Then repeat the layers: pasta, bechamel, bolognese, cheese. I have a small shape, so it turned out only two layers, if you have more, repeat. There should always be meat sauce and cheese on top. Put in a preheated oven to 200 degrees for 30-40 minutes, until the top is browned.