Some words:
This is an easy to make recipe but so tasty you can only imagine it. You can use lazagne as a main dish in
a formal dinner as well as in an every day dish for your loved ones. It is a dish that grown ups
and kids love it equally. Just try it!
Igredients:
1 paket of lazagne (with egg or with spinach or both in layers)
1 big dry onion (chopped)
2 garlic cloves (chopped)
800 gr of minced beef
1 small leek (chopped)
salt, hot paprika, sugar ( to taste )
2 cups of water
1 tbsp tomato paste
1 cinamon stick
5 tbsp olive oil
200 gr edam or gouda (grated)
200 gr regato (grated)
For bechamel sauce:
12 tbsp flower (all purpose)
6 tbsp butter or margerine
1 1/2 milk
A pinch of salt and nutmeg ground
1 egg
Execution:
1. In a deep frying pan with cover we put the olive oil, add the onions. garlic, leek and stir until they are soft.
Add a pinch of salt, hot paprica, and sugar. Add the mince and stir until the meat changes colour. Add the water
and the tomatoe paste. Taste and add salt or paprica as you like. Turn down the heat add the cinamon stick and let it boil for 10 minutes.
Put it aside.
2. We take a square ceramic pan or any square deep baking pan. Cover the bottom of the pan and the sides with your hands. with butter
or margerine. Splinkle with bread crums at the bottom and the sides of the pan. We now put lazagne to cover the bottom and we add half of
our mince sause on top of the lazagne. By now we mixed in a mixing bowl our cheese and with that mixture we sprinkle on top of the mince.
We put another layer of lazagne, mince, cheese and we cover with lazagne again. We put the baking pan aside.
3a. In a small but deep saucepan we put the 6 tbsp of butter to melt. We add the flower stiring continuasly. We see that flower
absorbed all butter, take the saucepan away from the heat and add the milk. Do not stop to stir. Turn the heat down and return the saucepan to the heat
so you make a non so thick mush. If your mush is not smooth you can always fix it with your hand mixer. Take it away from the heat, add the salt, the nutmeg and the egg. Continue stiring with your hand mixer.
3b. Apply half of your bechamel on top of the lazagne, sprinkle cheese and pour the rest of the bechamel sauce. Add the rest of the cheese and
bake in a preheated over at 180 deegres C for 20-25 minutes or better until you see a beautiful golden crust.
Secrets of success:
Before you put aside your baking pan and start doing your bechamel sause, check that the sauce is almost at the middle of your lazagne
because they need the sauce to boil in it. If it is not you can add slowly from sthe side water or sour cream. Your dish is going to be very
tasty but full of callories in case you choose instead of water the sour cream.
Bon apetit!!!