Lasagna

Ingredients

• Spinach lasagna sheets
• 2 tbsp butter
• 500 g minced meat
• 3 tomatoes, blended in a food processor
• 1/2 cup parsley, finely chopped
• 3 garlic cloves, finely crushed
• 1 onion, blended
• 2 tbsp tomato paste
• 2 tbsp lemon juice
• 2 tbsp oregano
• 1 tbsp black pepper
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp cardamom
• 1/2 tsp nutmeg
• 1/4 cup Mazola oil
• 500 g cheese (cheddar, Monterey Jack and mozzarella)
• 1 liter milk
• 1 packet béchamel mix
• Salt
• Black pepper

Method

1. Heat the oil in a pan, add the meat, onion and garlic, and the spices except the oregano. Add the tomatoes, tomato paste, salt and oregano and let it reduce with the lemon juice. Finally add the parsley.
2. Boil water, pour it into a tray with the butter and lay the lasagna sheets in loosely until soft, stirring occasionally so they do not stick.
3. Meanwhile, heat the milk with the béchamel packet until thick (or stir 3 tbsp flour with 50 g butter, then add cold milk gradually with 1 tsp salt, black pepper, nutmeg and a stock cube).
4. In a baking dish, spread a little béchamel, then lasagna, then a layer of meat and some cheese, then béchamel, then another layer of lasagna and meat, and finally béchamel and cheese.
5. Bake at 180°C until bubbling from below, then brown the top. Remove and rest 10 minutes before serving.

Notes

Tip: you can use the lasagna sheets without soaking or boiling. Put a small cup of water and 2 tbsp oil in the bottom of the dish, lay the sheets on top and cover with béchamel and meat, as long as the béchamel is not too thick.