Meat lasagna - recipe
Ingredients
- Lasagne (sheets) - 300 gr
- Ground beef - 500 gr
- Leek - 200 gr
- Carrot - 200 gr
- Tomatoes - 200 gr
- Sweet pepper - 200 gr
- Olive oil - 50 gr
- Salt - 10 gr
- Black pepper (ground) - 1 pinch
- For the sauce: pcs
- Milk - 800 ml
- Grated cheese - 400 gr
- Wheat flour - 30 gr
- Fresh herbs - 1 bundle
- Condiments - 1 pinch
- Salt - 5 gr
For 1 batch(es) (
)
Meat lasagna Directions
Multicooker firm: OURSSON
MI5040PSD
1. Finely chop the leeks, tomatoes, bell peppers, coarsely grate the carrots.
2. Cook vegetable frying in olive oil in a multicooker saucepan using "Fry" mode, cook with the lid open - 30 minutes, transfer the finished fry to a deep bowl.
3. Place all cheese sauce ingredients in a blender and beat until smooth.
4. Spread lasagna plates, minced meat, frying vegetables in layers in a multicooker pan, cover with cheese sauce. Then again the plates, and so on, to get 3 layers, the top of which is cheese sauce.
5. Cook meat lasagna on YOUR CHOICE , temperature - 130 ° C, for 1 hour.
6. Cool the lasagne slightly without removing it from the pan, then cut into portions.
7. Serve as a main course. Use a plastic spatula to cut the lasagne into portions.