A meat lasagna recipe, simple but quite laborious. A dish that can be used for any occasion.
Course Main dish
Cuisine Italian, Spanish
Keyword meat, pasta
Prep Time 1 hourhour
Cook Time 40 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 8serves
Calories 563.37kcal
Ingredients
300glasagna40 plates
500gvealchopped
500gpork meatchopped
1green pepper
1onionsmall
2leek
800gtomatoescrushed
oregano
olive oil
garlic salt
200ggrated cheese
For the bechamel:
750gmilk
50gbutter
100gflour
salt
pepperto taste
1tbspolive oil
butter to gratin
Instructions
Cook the pasta in plenty of salted water, drain and reserve. In this case we have used precooked lasagna plates, so you just have to hydrate them following the manufacturer's instructions (20 minutes soaking in hot water, no need to boil them, and stirring from time to time).
Chop the pepper, onion and leeks very small and fry 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 it cook while we brown the meat.
Marinate the meat with garlic salt or garlic powder and brown it in a pan.
When it is golden, add it to the sauce and let it cook for a few minutes. Add 50 g of the grated cheese and stir until melted.
Prepare a baking tray, smearing it with a little crushed tomato, just enough so that it does not 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 the lasagna with it, sprinkle with the grated cheese, a few cubes of butter and grill until golden.
Video
Notes
A meat lasagna recipe, simple but quite laborious. A dish that can be used for any occasion.