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Lasagna, big and small are fans! Why not do them yourself? It's easy, fast and so good.
- 400 g chopped steak
- 1 big box of peeled tomatoes
- 1 can of tomato paste
- 2 peppers
- 1 crushed garlic clove
- 1 small onion
- 125 g of butter
- 3 c. flour
- 25 cl of milk
- grated gruyere and parmesan cheese
Preheat your oven to 210 ° C.
In a frying pan, brown the meat in a little oil, then add the pepper and onion cut into small pieces. Salt and cook for about 5 minutes.
Add the peeled tomatoes, garlic and cook for another 15 minutes. Add the tomato paste, stir well and let it simmer.
Meanwhile, prepare the bechamel:
Melt the butter in a saucepan, add the flour all at once and stir well. Then add the milk little by little, stirring well to avoid lumps. Leave on the heat until the sauce thickens a little. Add salt and pepper.
Add bechamel sauce to tomato sauce and mix well.
Butter the bottom of a gratin dish, put a layer of sauce then a layer of lasagna pasta and continue so to finish with a layer of sauce.
Put slices of grated cheese for gratin. Put in the oven. Once the dish is put back in, lower the thermostat to 6 and cook for 35 minutes while watching.
Sprinkle with parmesan cheese and serve.