LASAGNA WITH SAUCE «BECHAMEL»
What you need:
Dough sheet for lasagna 0,5 kg
Minced meat (better pork) 0.5 kg
Mushrooms 300 grams
Tomato paste 5 tablespoons
Olive oil 50 milliliters
Onions 1 piece
Garlic 4 teeth
Parmesan cheese 100 grams
Milk 0.5 liters
Butter 100 grams
Flour 50 grams
Salt, ground black pepper
Garlic and onions clean and finely chop, fry until Golden brown in olive oil.
Cut the mushrooms into cubes and add to the onion and garlic, simmer together for 5-7 minutes.
Add to the mushrooms minced meat and continue to simmer, stirring.
Add tomato paste, dried or fresh chopped Basil, salt and pepper, stir and simmer for 30-35 minutes.
While the meat stewed with mushrooms, you can make the BECHAMEL sauce.
To do this, heat the butter in a saucepan and mix thoroughly with the flour, fry slightly.
Bring to a boil milk with nutmeg, cool a little and a thin stream, stirring constantly, pour into the flour with butter.
It is very important that this does not form lumps, do not forget to stir!
Bring the mixture to a boil and remove from heat.