Meat lasagna is a classic Italian dish that combines both a side dish and meat. The secret of the right lasagna is juicy beeshemel milk sauce and chopped beef. All other fillings vary according to the taste of the hostess. So, delicious lasagna with mushrooms, as well as green beans, olives, curd cheese and even spinach. Try meat lasagna with green peas and tomatoes.
It is necessary
- - 2 onions,
- - a bunch of green onions,
- - 2 tbsp. olive oil,
- - 400 minced beef meat,
- - 2 tbsp. tomato paste
- - salt and pepper,
- - 70 g butter,
- - 250 ml of milk,
- - 20 g flour,
- - 250 ml of meat broth,
- - fresh tarragon,
- - grated nutmeg,
- - 4 tomatoes,
- - 200 g fresh peas,
- - 250 g lasagna plates,
- - 180 g sour cream,
- - 200 g grated cheese,
- - fresh basil.
Instructions
Step 1
Peel and finely chop the onions. Wash green onions and chop finely too. Heat olive oil in a frying pan, fry onions with minced meat in it. Add the tomato paste and brown the meat lasagna filling. Put the green onions in the meat, salt and pepper to taste.
Step 2
Melt the butter in a saucepan and brown the flour in it, stir constantly. Slowly pour milk and broth into flour, whisk everything well. Bring the mixture to a boil. Beeshemel sauce for lasagna is almost ready. It remains to add fresh tarragon leaves, season with salt, ground pepper and nutmeg.
Step 3
Preheat oven to 200C. At this time, washed vegetables - tomatoes and peas - wash and peel. Cut the tomatoes into slices. Spread the meat lasagna in the form in layers: flour plate, meat filling, tomatoes, peas, beshemel sauce. Pour sour cream over the top plate of meat lasagne and sprinkle with grated cheese. Place in the oven for 40 minutes. Sprinkle fresh chopped basil on top of the finished meat lasagna with peas for beauty.
