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Lasagna without cheese

0
5469
Kitchen Italian
Calorie content 136.6 kcal
Portions 8 port.
Cooking time 80 minutes
Proteins * 4.5 gr.
Fats * 6.4 gr.
Carbohydrates* 17.5 g
* per 100 gr. product
Lasagna without cheese
Content

This version of the classic Italian dish is quite the place to be when you really want to cook lasagna, but there is no cheese in the refrigerator, and you can't go to the store. Also, lasagna without cheese will appeal to those who do not eat cheese at all. Of course, it is thanks to the cheese that the lasagna gets a beautiful and tasty crust during baking, but even without it, this dish is quite good for food and even turns out to be delicious.

Ingredients

Cooking process

step 1 out of 11
Finely chop the onion and garlic.
step 2 out of 11
Grate the carrots on a medium-sized grater.
step 3 out of 11
Keep the tomatoes in boiling water for 3-5 minutes, then peel them off and grind them in a blender until puree (or use ready-made tomato puree from fresh tomatoes).
step 4 out of 11
Fry the onion, garlic a little in vegetable oil, then add the carrots and fry a little again all together.
step 5 out of 11
Add the minced meat to the pan, simmer everything together under the lid for about 15 minutes. Then add the tomatoes to the minced meat and simmer until half of the liquid evaporates from the minced meat - the meat layer should not be liquid, otherwise the lasagna sheets will creep into an unpleasant porridge when baked.
step 6 out of 11
Make béchamel sauce. To do this, melt the butter in a saucepan, but do not bring it to a boil. Fry the flour a little in oil, stirring occasionally.
step 7 out of 11
Add milk little by little to the sauce, bring it to a boil, stirring occasionally, boil the sauce until sour cream. Season the sauce with salt, season with salt, garlic and nutmeg to taste.
step 8 out of 11
On the packaging of the lasagna, read whether you need to boil the sheets or lay them dry in a mold. Grease the bottom of the mold with béchamel sauce or vegetable oil, lay out the lasagna sheets.
step 9 out of 11
Put a little minced meat on top, flatten.
step 10 out of 11
Pour the minced meat with the béchamel sauce, then put the lasagna sheets, minced meat and sauce again. Alternate this several times. The last layer is béchamel sauce.
step 11 out of 11
Heat the oven to 180-190 degrees, cover the dish with lasagna with foil so that the dish does not burn on top, bake until tender, which will take you about 35-40 minutes. Bake the lasagna without the foil for the last 5-7 minutes to form a crust from the baked sauce. Let the lasagne cool slightly in the pan, cut into portions and serve.

Bon Appetit!

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