Minced Beef Lasagna
This is a really nice, typical lasagna recipe. I changed some spices which really make this lasagna different from others.
This is a really nice, typical lasagna recipe. I changed some spices which really make this lasagna different from others.
- 2 tbsp olive oil
- 1 tsp salt
- 1 onion sliced
- 1.5 tsp salt
- 1 tsp black pepper
- 2 tomatoes chopped
- 0.5 kg beef minced
- 0.5 tbsp garlic minced
- 0.5 tbsp ginger minced
- 1 tsp red pepper
- 0.5 tbsp cumin powder
- 0.5 tbsp dry coriander powder (optional)
- 0.5 bunch fresh coriander or parsley
- 8 leaves fresh basil
- 12 strips lasagne pasta
- 100 gram cheddar cheese shredded
- 200 gram mozzarella cheese shredded
- 50 gram parmesan cheese powder
- 50 gram butter
- 3 tbsp table spoons flour heaped
- 3 cups milk
- 1 pinch nutmeg freshly grated
- 1 tsp white or black pepper
- Carbohydrate 18.1784718021647 g
- Cholesterol 130.23964480232 mg
- Fat 43.4763264879589 g
- Fiber 2.12459080870131 g
- Protein 33.6804283553953 g
- Saturated Fat 21.7609073508415 g
- Serving Size 1 1 Serving (346g)
- Sodium 569.453507618027 mg
- Sugar 16.0538809934634 g
- Trans Fat 3.52892161049128 g
- Calories 598 calories
Step-by-step
- Prepare meat using first 13 ingredients, in a skittle fry minced garlic just for 1 min until it gives smell, add beef & fry until it changes its color. Add ginger, salt, peppers, cumin, and coriander powder. Add 1 glass of water and let it cook on medium heat, until it dries.
- Now add onion, tomatoes, fresh coriander & basil, let it cook covered on low heat for 15 min. dry all water of it.
- Prepare (béchamel) white sauce using last 6 ingredients, melt butter in a sauce pan on low heat and add flour stir with help of hand whisker, cook for 1 minute. Now add 1 cup milk little by little, stirring continually add the rest of milk. Cook until start boiling & thick, and season with salt pepper & nutmeg.
- In a big pan boil strips of lasagne pasta with a pinch of salt until they are fully cooked.
- Use 9x13 inch Pyrex dish. Spread ½ cup of sauce at the bottom of pan to prevent sticking, then arrange 3 strips of pasta on sauce, then 1/3 of prepared meat, then again spread ½ cup of sauce on meat, then ¼ of mozzarella and 1/3 of cheddar cheese, repeat layers 2 more time starting from pasta strips. Now arrange last 3 strips of lasagne pasta on the top and pour rest of the sauce. Sprinkle remaining mozzarella & parmesan on the top. (If willing then sprinkle any type of dry herbs for garnishing) optional.
- Bake for 3o minute or until it has some brown spots on the top.
Success with layered pasta depends entirely on moisture control. Water management determines whether the final dish holds its shape or collapses into a soup upon serving. Brown the minced beef thoroughly over medium heat until all released liquid completely evaporates before introducing the onions and tomatoes. When constructing the layers inside the nine-by-thirteen-inch dish, ensure the bechamel coating the top layer completely seals the pasta edges. Uncovered pasta corners dry out and turn brittle during the thirty minutes in the oven. Allow the baked lasagna to rest for fifteen minutes at room temperature before slicing; this cooling window lets the internal starches set, yielding clean, distinct portions instead of crumbling squares.
