2020-08-13 / test@t

La La Lasagna

Everyone cooks classic lasagna, but few people fantasize about autumn in lasagna. Today I will tell you how to diversify a classic dish with an interesting taste and add a drop of benefits to this recipe.

Ingredients

lasagne sheets 6 pcs.
minced homemade or chicken 400 g
eggplant 1 pc.
pumpkin 200 g
milk 0.5 liters
butter 60 g
wheat flour 1.5-2 l
nutmeg 2 tsp
tomato paste 100 g
hard cheese 500 g
olive oil 1 tbsp

STEP-BY-STEP COOKING RECIPE

Step 1

We pluck up courage and go to the kitchen. We take out a wok or stewpan, turn on the oven 180 degrees Celsius.

Step 2

We clean the eggplant and pumpkin by chopping them into small cubes.

Step 3

We heat the wok, add vegetable oil, put the minced meat in a preheated pan and fry, stirring occasionally, until golden brown.

Step 4

Add eggplant and pumpkin, tomato paste to the minced meat, salt and pepper, simmer for another 5 minutes, then set aside from heat.

Step 5

Cooking Bechamel sauce. Put butter in a ladle, heat it. Add 1 tablespoon to the melted butter. olive oil, nutmeg, a little salt and mix, add flour, stir so that there are no lumps left. Pour in milk.

Step 6

Cook the Bechamel sauce until thick, it should look like pancake dough, but a little thicker.

Step 7

Rub the cheese on a coarse grater. Put raw lasagna sheets on the bottom of the mold, cover generously with minced meat, pour with Béchamel sauce and sprinkle with grated cheese. We alternate layers until the minced meat ends. Finish the lasagna with sheets drizzled with Bechamel and sprinkled with grated cheese.

Step 8

We bake in the oven for 30 minutes. Serve with fresh herbs.

Preparation time

Cooking time

Servings

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