Meat lasagna with noodles (16 portions)

Ingredients

• Any type of big pasta (for example: rigatoni)

• Oil

For the white sauce/bechamel sauce:

• 1 can of evaporated milk

• 1 tablespoon of flour

• 2 tablespoons of butter

• Grated nutmeg

• Cornstarch

• Salt to taste

For the red sauce:

• 5 tomatoes

• 2 medium onions

• Garlic

• Salt and pepper to taste

• 2 bay leaves

• 1 grated carrot

• 2 stalks of celery, diced

• 1kg ground beef

• Oregano

• Grated Parmesan cheese

Preparation

For the white sauce/bechamel sauce:

• Melt the butter in a medium saucepan. Add the flour and dissolve. Add 1 cup of warm water and warm milk to the pot. Remove. Add the nutmeg and salt to the pot.

• To thicken the mixture, put 2 tablespoons of cornstarch dissolved in water. Cook turning until ready.

For the red sauce:

• In a pan, fry the ground beef with salt and pepper.

• In another pot, fry in hot oil: the onion until it has a transparent appearance, the ground beef, the grated garlic, the tomato, salt, pepper, the celery, the carrot, the oregano, the bay leaf, and add water. Cook for 1 hour with the pot covered. If you want, add a splash of red wine. Reserve.

Assembling the lasagna:

• In a mold, put a layer of noodles, then another layer of red sauce, then another layer of white sauce. Repeat the order of the layers. On top place the Parmesan cheese.

• Preheat the oven for 15 minutes. After this time, place the mold in the oven and bake the lasagna for 20 - 30 minutes at 180°C - 200°C.

Enjoy !

#homemade #gastronomy #maincourse