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A meat lasagna recipe, simple but quite laborious. A dish that serves any occasion.
Ingredients
Servings 8 serves
- 300 g lasagna 40 plates
- 500 g veal chopped
- 500 g pork chopped
- 1 green pepper
- 1 onion small
- 2 leek
- 800 g tomato crushed
- oregano
- olive oil
- garlic salt
- 200 g grated cheese
For the bechamel:
- 750 g milk
- 50 g butter
- 100 g flour
- salt
- pepper to taste
- 1 tbsp olive oil
- butter to gratin
Nutrition
Calories: 567kcal | Carbohydrates: 31g | Protein: 37g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 132mg | Sodium: 524mg | Potassium: 761mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1631IU | Vitamin C: 30mg | Calcium: 329mg | Iron: 3mg
Step by step instructions
- Cook the pasta in plenty of salted water, drain and set aside. In this case we have used pre-cooked lasagna plates, so you only have to hydrate them following the manufacturer's instructions (20 minutes to soak in hot water, do not need to boil them, and stirring from time to time).
- Chop the pepper, onion and leeks very small and saute them in oil..
- When the vegetables are ready, add the crushed tomato. Add a pinch of sugar to the tomato to cut the acidity (optional), salt and the spices that we want. In this case: oregano and thyme. Let cook while we brown the meat.
- Season the meat with garlic salt or garlic powder and brown it in a frying pan.
- When golden add to the sauce and let it all cook for a few minutes. Add 50 g of the grated cheese and stir until melted.
- Prepare a baking tray, spreading it with a little crushed tomato, just so it doesn't stick. Some people cover it completely with tomato. For our taste, the one with the meat is enough.
- Place layers of pasta and meat until the meat and lasagna plates are finished.
- Make the bechamel with the indicated ingredients, cover with it the lasagna, sprinkle with the grated cheese, a few little cubes of butter and gratin until golden.
A meat lasagna recipe, simple but quite laborious. A dish that serves any occasion.
Ingredients
Servings 8 serves
- 300 g lasagna 40 plates
- 500 g veal chopped
- 500 g pork chopped
- 1 green pepper
- 1 onion small
- 2 leek
- 800 g tomato crushed
- oregano
- olive oil
- garlic salt
- 200 g grated cheese
For the bechamel:
- 750 g milk
- 50 g butter
- 100 g flour
- salt
- pepper to taste
- 1 tbsp olive oil
- butter to gratin
Step by step instructions
- Cook the pasta in plenty of salted water, drain and set aside. In this case we have used pre-cooked lasagna plates, so you only have to hydrate them following the manufacturer's instructions (20 minutes to soak in hot water, do not need to boil them, and stirring from time to time).
- Chop the pepper, onion and leeks very small and saute them in oil..
- When the vegetables are ready, add the crushed tomato. Add a pinch of sugar to the tomato to cut the acidity (optional), salt and the spices that we want. In this case: oregano and thyme. Let cook while we brown the meat.
- Season the meat with garlic salt or garlic powder and brown it in a frying pan.
- When golden add to the sauce and let it all cook for a few minutes. Add 50 g of the grated cheese and stir until melted.
- Prepare a baking tray, spreading it with a little crushed tomato, just so it doesn't stick. Some people cover it completely with tomato. For our taste, the one with the meat is enough.
- Place layers of pasta and meat until the meat and lasagna plates are finished.
- Make the bechamel with the indicated ingredients, cover with it the lasagna, sprinkle with the grated cheese, a few little cubes of butter and gratin until golden.
Nutrition Facts
Meat lasagna
Amount Per Serving
Calories 567
Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 15g75%
Cholesterol 132mg44%
Sodium 524mg22%
Potassium 761mg22%
Carbohydrates 31g10%
Fiber 3g12%
Sugar 5g6%
Protein 37g74%
Vitamin A 1631IU33%
Vitamin C 30mg36%
Calcium 329mg33%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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