Ingredients
250g lasagne sheets1 onion4 garlic clovesOlive oil1 bay leaf600g minced meat1 kg ripe tomatoes3 garlic clovesFresh basilSaltBlack pepper1 / 2 cup grated parmesan cheeseTomato sauce;Ground black pepperSome sugar2 tablespoons olive oilSauce:60g butter60 g flourSaltWhite pepper1 liter milk.
Directions
1. Finely chop the onion and saute in a little oil, plus a bay leaf, over low heat, until onion is transparent. Add ground beef, garlic cloves, finely, chopped basil, salt and pepper and saute over high heat, stirring, until meat is browned. Remove the bay leaf and let cool.
2. Sharp knife to remove the spikes of the tomatoes and cut sign of X at the bottom. Blanch 10 seconds in boiling water and peel under cold water. Traversing across and remove the seeds.
3. Chop the tomatoes and place in large saucepan. Add thin slices of garlic cloves, basil, black pepper, a little sugar and salt, and cook over medium heat, uncovered, until most of water evaporates and the mixture is too thick. Add oil - olive.
4. Prepare béchamel sauce: Melt the butter, and when very hot, add the flour and cook about a minute. Stir constantly. Remove from the heat and let cool.
5. Boil the milk separately with salt, white pepper and grated nut Muscat. When it boils, add the roux of flour and cold butter, stirring continuously to prevent lumps.
6. Return fire and cook for about 5-7 minutes, stirring. Remove from heat and set aside.
7. Grease with oil - olive medium rectangular format. Pour some sauce Hbshml and arrange one layer of lasagna sheets. Pour about a third of the tomato sauce, her third of meat mixture editors, pour béchamel and sprinkle a little Parmesan.Continue to arrange a further layer of lasagna sheets, sauce, meat, béchamel and parmesan and finish with a layer of paper and béchamel sauce over it (total of 4 layers of pages).
8. Bake at 190 degrees for about 25 minutes, until brown lasagna.
