Lasagna Recipe

Discovering recipe for lasagna, one of Italian dishes that alls loves. A easy recipe to follow even if it taking some time.

* ingredients:

+To prepare the lasagna
°Lasagna sheet (fresh or dry, especially without pre-cooking) 8
°Canned tomato pulp (or 500gm of fresh tomatoes) 800g
°Minced beef 300 gm
°onion 1
°1 clove garlic
°olive oil 2 tablespoons
°Aromatic herbs of your choice (thyme, thyme, thyme) 1 tablespoon
°Grated Emmental 100 gm
°sugar 2 tablets
for bechamel
°butter 70 gm
°flour 70 g
°Milk 50 cl
° Nutmeg 1 pinch

* Preparation:

 Cutting an onion & garlic clove to small pieces. Fry them over low heat in a saucepan or skillet with a tablespoon of olive oil until the onions are translucent. To bring out the onion flavors, start cooking over high heat for 1 to 2 minutes. Then reduce the heat immediately after that so that the onions do not burn.
As soon as the onion takes on a pleasant golden color, add 800 grams of tomato pulp. Season with salt and pepper and add a tablespoon of aromatic herbs (your choice: thyme, basil, thyme). Reduce to a simmer and simmer for 20 minutes before mixing or not mixing to taste. Un-like freshly tomatoes, can pulp is somewhat acidic, consider add 2 block sugar to soft sauce.
When sauce is boil, heat  olive oil in a fry pan to sauté 300g ground beef on medium heat about 3 to 5 min. Season with salt and pepper, then mix with preserved tomato sauce. Remember to reduce the fat before mixing it with the tomato sauce. To do this, remove the meat with a skimmer.
In a saucepan, melt 70 g of butter, then add the same amount of flour, away from the heat. Stir until the butter is absorbed. Add 50 cl of milk very gradually while mixing to prevent lumps from forming. Return to low heat and let it thicken for a few minutes. Season with salt and pepper and add a good pinch of nutmeg.
Grease a dish with butter, and place a layer of bechamel on it, then a layer of lasagna, and tomato sauce with meat and sprinkled with grated Emmental. Repeat process until all ingredients are used, finished with béchamel, and sprinkled with grated Parmesan cheese. Fans can also add slices of mushrooms during assembly.
to end
Bake in a preheated oven at 165°C (thermostat 5/6) for about 45 minutes, until the lasagna is well browned. If the lasagna turns brown too quickly, cover it with aluminum foil.