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Lasagne classic with mince in the oven simple

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6 servings
40 min

Minced meat - 800 grams, Tomatoes - 2 pcs., Onions - 2 pcs., Lasagne sheets - 10 pcs., Garlic - 2 teeth., Tomato paste - 2 tbsp, Hard cheese - 100 gr, Vegetable oil - 1 tbsp, Salt - to taste, Butter - 50 gr, Milk - 600 ml, Wheat flour - 5 tbsp, Allspice - to taste

How to bake a simple lasagne classic with minced meat in the oven? Prepare the necessary products. Turn on the oven 190 degrees beforehand.

Peel the onion and cut into arbitrarily small pieces. So that the onion does not pinch the eyes when cutting, wash it and the knife with cold water.

In a frying pan, heat the vegetable oil and fry the minced meat and onions on it for five minutes, stirring constantly. You need to try to make sure that lumps do not form from minced meat during the frying process.

Peel and finely chop the garlic. Wash the tomatoes and cut into cubes. You can first remove the skin from the tomato. To do this, make a cross-shaped incision on each tomato, pour boiling water over them for one minute, and then drain. Thanks to this, the skin from tomatoes will be removed without difficulty. Send the tomato paste, chopped tomatoes and garlic to the pan with the onions. Add salt to taste.

Mix everything well, reduce the heat to medium and simmer the mince under a closed lid for about 10 minutes. At this stage, you can add a pinch of basil or other favorite spices to the mince.

While the mince is simmering, make Bechamel sauce. To do this, melt butter in a saucepan over a small heat.

Pour in the flour and stir continuously with a whisk, fry it lightly in melted oil.

Gradually pour in the milk, continuing to mix the mass with a whisk so that no lumps form. Bring the mixture to the consistency of thick cream, remove from the heat and cool.

Brush the bottom of the baking dish with vegetable oil or line with baking paper. Fill the bottom with Bechamel sauce.

Put the lasagne sheets in the first layer. If you use a small mold in which a dry layer is hardly placed, then it is better to hold the sheets in boiling water for about 2-3 minutes. So they will become soft and pliable and they can easily be laid in any shape, and the extra edges can be cut with a knife. Top the sheets with the sauce again.

Put the minced meat in the next layer and sprinkle it with slightly grated cheese.