Lasagna with Meat and Vegetables

Lasagna with Meat and Vegetables

This is lasagna with meat and vegetables in approximately three layers, with a filling of ground meat, vegetables, and tomato paste, and a béchamel sauce made with milk, butter, and flour. It is finished with Kashkaval/yellow cheese on top and mozzarella between the layers, then baked at 200 degrees for about half an hour.

A baked layered pasta dish with meat and vegetables.

Like classic oven-baked lasagna.

Ingredients

  • according to the size of the baking dish Lasagna sheets
  • 2 1/2 tablespoons Tomato paste
  • 1/2 cup Chopped onion
  • 1/2 cup Tomato
  • 1/2 cup Chopped carrot
  • 1/2 cup Chopped green bell pepper
  • 1/2 cup Peas
  • 1 tablespoon Oregano
  • 3 leaves Bay leaves
  • 1 teaspoon Salt
  • 1 teaspoon Regular mixed spices or seven-spice blend
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Ginger
  • 1 1/2 cups Yellow cheese or Kashkaval cheese
  • 1 1/2 cups Mozzarella cheese
  • 1/2 kilogram Ground meat
  • 1 liter Milk
  • 60 g Butter
  • 80 g Flour
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon White pepper
  • a little Oil
  • for cooling after boiling the sheets Cold water
  • plenty of salt for boiling Salt
  • about 3 tablespoons for boiling Oil

Instructions

  1. In a frying pan, fry the carrot with a little oil until softened.
  2. In the frying pan, add the onion, green bell pepper, tomato, and peas to the carrot.
  3. In the frying pan, add the salt, bay leaves, and oregano to the vegetables, then set the vegetables aside.
  4. In the same frying pan, fry the ground meat with the onion, spices, and salt until cooked.
  5. In the frying pan, add the fried vegetables to the meat and stir the mixture.
  6. In the frying pan, add the tomato paste to the filling and let it come to a boil twice, then remove the bay leaves.
  7. In a pot, boil the lasagna sheets with plenty of salt and a little oil.
  8. In the pot, remove the lasagna sheets as soon as they just come to a boil, then place them directly in cold water.
  9. In a béchamel saucepan, melt the butter, then add the flour and stir.
  10. In the béchamel saucepan, add the milk, then add the white pepper, nutmeg, and salt.
  11. In a Pyrex baking dish, spread a layer of béchamel over the bottom.
  12. In the Pyrex baking dish, arrange a layer of lasagna sheets.
  13. In the Pyrex baking dish, spread a layer of filling.
  14. In the Pyrex baking dish, spread a layer of mozzarella cheese.
  15. In the Pyrex baking dish, add a layer of béchamel.
  16. In the Pyrex baking dish, repeat the same layers until you have three layers.
  17. In the Pyrex baking dish, cover the final layer with béchamel only, without meat.
  18. In the Pyrex baking dish, spread the Kashkaval or yellow cheese over the top.
  19. In the oven, bake the dish at 200 degrees with both the top and bottom heat on, on the middle rack.
  20. In the oven, watch the top during baking, then switch to top heat only to brown the surface if the inside is cooked.

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