Lasagna - with homemade Bechamel sauce
(Old recipe, macros not counted)
Cooking Instructions
- 1
In a pot, add white onions and half of the cut spring onions, minced beef.
- 2
Add minced garlic, minced tomatoes, spring onions, and tomato paste.
Tip: best lasagna beef is one that's rich in sauce so don't be afraid to add more paste if you want
- 3
Seasoning: salt and pepper, oregano, dried thyme, paprika, cumin, and curry
- 4
Add a little bit of water or beef stock (ever so slightly) and let it simmer till it's cooked down
- 5
Prepare the Bechamel sauce: In a pot, butter until melted, flour, whisk very well, then add milk (slowly), then and the cheese (slowly) then a bit of paprika
- 6
In a buttered baking dish, add a bit of tomato paste on the dish, then add beef, then on top of beef add tomato paste sauce if needed, lasagna noodles, beef again, then the Bechamel sauce, then some mozzarella cheese or your choice of cheese, then tomato paste again, then lasagna noodles, beef... and repeat for one or two more times.
- 7
Last layer: lasagna noodles topped with the sauce and then mozzarella
- 8
Cover it with foil and leave it 30 minutes in a preheated 180degree oven, then remove foil and add another 20 minutes or until the cheese layer looks brown
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