Trisha Yearwood Breakfast Recipes
Servings: 6 people
Equipment
- Oven
Ingredients
- 250 g Fresh pasta (for lasagna)
- 500 g meat sauce
- 400 ml bechamel
- 300 g Mozzarella
- 100 g Parmesan cheese (grated)
For the sauce:
- 500 g mixed minced meat (beef)
- 700 ml Tomato puree
- 1 Carrot
- 1 Onions
- 1 celery coast
- Extra virgin olive oil
- Salt
Instructions
- Clean and wash the vegetables and chop finely. Put them in asaucepan with 4 tablespoons of extra virgin olive oil and the minced meat and let them fry gently, turning often.
- Proceed with adding the tomato puree, season with salt and cook covered over low heat for about 2 hours, being careful that it does notdry too much and does not stick to the bottom. If necessary, add a few tablespoons of lukewarm water or broth. After about 2 hours your meat sauce is ready.
- Preheat the oven to 190 degrees. Spread some sauce on thebottom of a baking dish. Now proceed to the preparation of the Lasagna: firsttwo fresh sheets for lasagna, plenty of meat sauce, a few tablespoons of bechamel, a sprinkling of grated Parmesan and finally thin slices of mozzarella.
- Cover with other fresh sheets and proceed with the same until you finish the ingredients. Finish with the fresh sheets, abundant meatsauce, bechamel and a generous sprinkling of grated Parmesan. Cook the lasagna with béchamel and meat sauce in the hot oven for about 18-20 minutes.