Recipe:
I used 8 lasagna sheets for this recipe, but this totally depends on the size of the lasagne sheet and the container that you are using.
• Firstly, for the classic béchamel sauce:
Mince 3 garlic cloves and heat them with 3 tbsps of butter over medium heat. Next, add 3 tbsps of flour, 1/4 tsp salt and 1/4 tsp black pepper. Mix well and then add 2 cups of milk at once. Cook and stir the sauce until it thickens and bubbles, remove from the heat and add some grated parmesan/mozzarella. Set the sauce aside and make the meat sauce.
• meat sauce: you can use minced beef or chicken. Take about 2-3 tbsps of olive oil in a dish, add 1 cup of sliced onion and 3-4 cloves of garlic. Cook until the raw smell goes away. Add about 1.5-2 cups of minced meat. Cook and stir until the meat turns brown. Add 2-3 big sized tomatoes (chopped), 1 cup of tomato sauce/puree, 1 tbsp of Italian seasoning (I made my own using oregano, thyme, rosemary, parsley, chilli flakes), 1 tsp of crushed fennel seeds or cumin powder, 1/4 tsp of black pepper. Set aside once cooked.
•Cheese filling: one egg (beaten), 1.5 cups of cottage cheese (I couldn't find ricotta so you can use ricotta if you have it) and 1/4 cup of grated parmesan or mozzarella.
• About a cup of shredded mozzarella.
• Pre-heat the oven at 180 degrees C.
• assemble the lasagna. First layer meat sauce, second layer lasagna sheets, then the cheese filling, top that with some béchamel sauce, add another layer of the meat sauce, then a layer of shredded mozzarella. Repeat this (sheet- cheese filling-béchamel sauce-meat sauce-mozarella) two or one more time (depending on the depth of your dish)
• bake at 180 degrees C for about 30-35 minutes or until it it heated through. • Allow the lasagna to stand for at least 15-20minutes before serving. This will give the layers time to set.
Enjoy
