Lasagna with Mixed Mince
⏳ Time
1 hour 30 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
Tips: - cook without a lid; - do not leave too much liquid; - you can never have too much cheese! :)
Ingredients
- Ready-made dry lasagna sheets - 9 pieces
- Beef Cheeks - 17.6 oz
- Pork tenderloin - 17.6 oz
- Onion - 2 pieces
- Garlic - 2 cloves
- Crushed Tomatoes in Their Own Juice - 7.1 oz
- Dried Chamomile - 1 teaspoon
- Dried Rosemary - 1 teaspoon
- Salt - to taste
- Ground Black Pepper - to taste
- Grated Pecorino Pepato Cheese - 17.6 oz
- Olive Oil - 1 tablespoon
- Butter - 2.8 oz
- Milk - 1 qt
- Wheat Flour - ¼ cup
Step by Step guide
Step 1
Prepare the ingredients: - grind all the meat into mince using a medium attachment; - finely chop the onion; - peel the tomatoes if necessary and finely chop them. Keep the juice from chopping, we won't need the rest; - grate the cheese using a fine grater.
Step 2
In a skillet, heat the olive oil and 30 grams of butter, add the onion and sauté until lightly golden. Press the garlic and sauté for another 2 minutes.
Step 3
Add all the mince to the onion and garlic, mix, season with salt and pepper to taste, mix again and sauté over high heat for 10 minutes, stirring frequently.
Step 4
Next, add the dried herbs and chopped tomatoes to the meat, mix and cook almost on maximum heat until almost all the liquid evaporates. When ready, cover with a lid and remove from the heat.
Step 5
Prepare the béchamel sauce. Take a separate pot and heat all the milk (there's no need to wait for it to boil). Meanwhile, in another pot, melt the remaining butter over low heat.
Step 6
Slightly increase the heat. Sift the flour into the melted butter in small portions through a sieve, continuously stirring with a whisk to incorporate all the bottom (do not let the mixture burn). The result should be a smooth, lump-free paste.
Step 7
Continue stirring and gradually pour in all the milk in small portions. As soon as one portion of milk is added, increase the heat to medium. While stirring continuously, gradually pour in the milk and bring to a slight boil; the mixture should thicken. Add salt, pepper, and 1/3 of the grated cheese to taste, stirring, cook for another 3 minutes. Cover with a lid and set aside. Note: the final consistency should be similar to medium-thick sour cream; if it thickens too much, add a little more milk.
Step 8
Preheat the oven to 374°F. Meanwhile, layer the ingredients in a baking dish: -> lasagna sheets (for my dish, 3 sheets per layer. If the edges are too long, you can trim them carefully with scissors); -> 1/2 of the mince (slightly squeeze out excess juice); -> 1/3 of the béchamel sauce; -> sprinkle with cheese; -> another layer of lasagna sheets; -> the remaining mince; -> 1/2 of the béchamel sauce; -> sprinkle with cheese; -> top layer of lasagna sheets; -> remaining béchamel sauce. Place in the oven on the middle rack and bake for 35 minutes.
Step 9
After 35 minutes, remove the lasagna and generously sprinkle with the remaining cheese. Return to the oven for another 10 minutes. Note: if a golden crust hasn't formed during this time, turn on the grill (if available), or just the top of the oven to full, but do not leave for a minute; watch to prevent burning.
Step 10
Remove from the oven and let stand for 20-30 minutes. Enjoy your meal!
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