Italian Lasagna



1 liter skimmed milk
1 packet Maggi béchamel mixture
1 tablespoon vegetable oil
1 medium-sized onion, chopped
4 cloves of garlic, finely chopped
400 grams lean minced meat
1 tablespoon black pepper
1 teaspoon dried basil
250 grams lasagna
0.5 cup shredded mozzarella cheese
0.65 cup ricotta cheese
75 grams carrots
1 piece celery
1 cup water
2 bay leaves
2 cans crushed tomatoes
300 grams spinach
1 medium egg



Step 1:

Preheat the oven to 175 degrees Celsius, and place the rack in the middle.

Step 2:

In a medium-sized pot, heat olive oil, add the minced meat and black pepper, and cook until the meat is brown and fully cooked. Remove the meat from the pot and set it aside to cool slightly.

Step 3:

In the same pot, add onions, garlic, carrots, and celery, and sauté the ingredients with stirring for 3-4 minutes.

Step 4:

Add water, Maggi chicken broth, basil, bay leaves, and powdered tomatoes. Leave the ingredients on medium heat to cook for 20 minutes. Once the ingredients are cooked, remove from heat and let it cool slightly.

Step 5:

Meanwhile, mix ricotta cheese, spinach, and egg in a medium-sized mixing bowl until smooth, then set aside.

Step 6:

Mix skimmed milk with Maggi béchamel mixture in a saucepan, heat the mixture, and let it boil until it thickens. Remove the mixture from heat and set it aside.

Step 7:

Place a quarter of the tomato sauce in the bottom of the cooking dish and layer the lasagna on top. Then spread the cooked meat on top and sprinkle half of the mozzarella cheese. Afterward, add another layer of lasagna.

Step 8:

Place an additional amount of tomato sauce on top of the lasagna with an extra layer of lasagna.

Step 9:

Now, pour the ricotta cheese and spinach mixture, and then add a final layer of lasagna.

Step 10:

Gently press the lasagna with your fingers to make the filling even on all sides. Finally, pour the remaining tomato sauce and sprinkle the remaining mozzarella cheese on top.

Step 11:

Pour the béchamel sauce over the entire dish and bake in the preheated oven at 170 degrees Celsius for 35-40 minutes or until the lasagna is fully cooked, and the top layer becomes golden.

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