Instructions:
Chop the onion, garlic clove and carrots. In a large saucepan, put a good drizzle of olive oil, then sauté the garlic and onion for a few minutes and then add the chopped carrots for a few minutes. Add minced meat, oregano, salt and pepper. Cook, stirring, until the meat is cooked through.
Step 2/3
Add your tomato sauce (+ a pinch of sugar for acidity) and water to the height. Cook until the sauce reduces (there should be no liquid left). Then turn off the heat and set aside.
Step 3/3
Prepare a béchamel: in a saucepan, melt the butter, add the flour and mix quickly with a whisk until it forms a homogeneous paste. Gradually add the milk while whisking without stopping until you get a nice béchamel. Beat the egg into an omelette. Quickly whisk it into the béchamel.
Your lasagna recipe sounds fantastic! Here are some tips and variations you might consider:
Vegetable Additions: You can add more vegetables to the meat sauce, such as bell peppers, zucchini, or mushrooms, for added flavor and nutrition.
Cheese Options: Consider mixing different types of cheese into the béchamel or between the layers of lasagna, like mozzarella, ricotta, or parmesan, to enhance the creaminess and flavor.
Varieties of cheese
Herbs and Spices: Feel free to experiment with additional herbs like basil or thyme in the meat sauce for extra depth of flavor.
Layering: When assembling the lasagna, alternate layers of meat sauce, béchamel, and lasagna sheets. You can finish with a layer of béchamel and sprinkle some grated cheese on top for a nice golden crust.
Baking: Bake the lasagna in a preheated oven at 180°C (350°F) for about 30-40 minutes, or until the top is golden and bubbly.
To store your lasagna, follow these steps:
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