Meat Lasagna

I don't feel sluggish these days, I guess because of spring fatigue. I've been very fond of Garfield. If I could, I would sit on the TV seat and be in my pajamas, slippers on my feet, and eat only lasagna with sleepy eyes :) Occasionally, when I open my eyes and lift my head from watching TV, I will cook and take pictures.

Of course, these are sweet dreams :) When a person is fast like me, he can only dream. Otherwise, even if I am sick, lying down for 2-3 hours overwhelms me. Producing, sharing, getting tired and being happy as a result of being able to produce something reflect my whole view of life :)

I think this has been my second lasagna for about 3,5 years since the day I got married, I made the first one with vegetables. I don't have the recipe for my first attempt because I didn't keep a blog at the time, but I will apply the same recipe again in the near future.

There is 1 eggplant in my lasagna, except for the ground beef. Since I don't like the taste of minced meat sauce, I color it by adding carrots or vegetables with different flavors.

Pasta with minced meat in the oven tastes like a pie even a little bit. In the recipe, I used lasagna, which can be used without the need for boiling. You can find it in the pasta section of all major grocery stores.

Love…

Ingredients for Meat Lasagna Recipe

• half a pack of lasagna
• 300 gr mince
• 2 medium onion
• 1 medium eggplants
• 4 cloves of garlic
• 4 medium tomatoes
• 2 meal spoon tomato paste
• 3 tablespoon of olive oil

For the bechamel sauce:

• 2 soup spoon butter
• 3 tablespoons of flour
• 2 water glass milk

For the above:

• 300 g fresh cheddar cheese

How to Make Meat Lasagna Recipe?

1. Finely chop the onions, eggplants, tomatoes and garlic.
2. Take oil in a large skillet or saucepan. Add ground beef and fry for 1-2 minutes.
3. Add the onions and garlic, when the onions turn pink, add the tomato paste and mix well.
4. Add the cubed aubergines and tomatoes, salt and sauté for 7-8 more minutes on medium heat (if you wish, you can add 1 glass of water to it).
5. When the minced meat sauce is cooked, take it off the stove and let it cool.

For the bechamel sauce:

1. Put the butter and flour in a saucepan and fry over medium heat until the flour changes color (it will smell good when done).
2. While adding the milk little by little, mix it by whisking (you can use a blender if there is lumps)
3. When it reaches the consistency of custard, remove it from the stove.

Lasagna:

1. Grease a heatproof baking dish and line 1 row of lasagna.
2. Spread some béchamel sauce over the lasagna.
3. Spread the minced meat on the bechamel sauce. Put the lasagna on it again.
4. Continue this process until all the sauce and lasagna are finished.
5. Finally, pour the bechamel sauce on the top lasagna again and sprinkle with grated cheddar cheese. Let sit for 10 minutes so that the lasagna is soft.
6. Bake in the oven at 180 degrees for about 15 minutes. Slice and serve when completely browned.

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