This dish came to us from Italy. There it is served on the festive table. The dish itself resembles a layered cheese and meat pie with a delicate creamy sauce.
Ingredients:
- Minced pork - 500 g;
- Minced beef - 500 g;
- Bacon - 100 g;
- Onions - 200 g;
- Carrots -100 g;
- Purchased lazanites - 2 packs;
- Canned tomatoes in their own juice - 1 kg;
- Butter - 200 g;
- Milk - 0.5 ml;
- Wheat flour - 100 g;
- Chicken broth - 100 ml;
- Ground nutmeg - ¼ teaspoon;
- Ground black pepper - taste;
- Mozzarella cheese - 0.5 kg;
- Olives - 50 g;
- Vegetable oil - 50 g;
- Basil - 50 g.
Preparation:
- Peel the onions and carrots and cut them into small cubes. Place in a skillet and fry in oil until the onions turn brown.
- Heat vegetable oil in a saucepan and add minced meat and bacon. We do not immediately interfere with the meat so that it does not let the juice out, we wait until one side is fried. After the minced meat has been mixed, you can add onions, carrots and canned tomatoes (half a can). We continue to stew.
- Cook lasanita according to the instructions on the box. We prepare cold water in order to then lower them there.
- Add basil to the meat sauce, mix and bring to the desired taste.
- Cooking béchamel sauce is easy: take a saucepan or stewpan, melt butter over low heat and add flour. We make the fire stronger and constantly interfere. Fry the flour until slightly brown and fill everything with milk, do not stop stirring, reduce the fire. When the milk begins to thicken, add chicken broth, nutmeg, black pepper and wait until it thickens again.
- Let's move on to building the layers. We take out the cooled lasanites and spread them over the entire surface of the baking sheet, if necessary, trim off the excess. Next, lay out the meat sauce over the entire surface, grease with béchamel sauce and sprinkle with cheese. Lay out layer by layer again, pressing with your hand each time, pressing. The last layer ends with a dough sprinkled with cheese.
- We cover with foil and send to the oven, preheated to 180 degrees, for 15 minutes. Then remove the foil and set for another 5 minutes to brown the cheese. We take out and let cool. When serving, you can pour over the rest of the béchamel sauce or make any tomato sauce.
