Tip 2: How to quickly cook meat lasagna


  • any kind of hard cheese - 300 g,
  • tomatoes -500 g,
  • 2 small bulbs,
  • carrots - 200 g,
  • minced meat - 1 kg,
  • a pair of garlic cloves,
  • vegetable oil,
  • sheets for lasagna - 200 g,
  • 1 l of milk,
  • butter,
  • Parmesan 50 g,
  • salt and pepper,
  • flour -100 g


  1. Finely chop garlic and onions, grate carrots on a coarse grater.
  2. Fry the prepared vegetables in butter, add minced meat, salt, pepper and simmer for about 25 minutes.
  3. While the dish is preparing, the tomatoes should be peeled (this will help hot water), grind with a blender or grated. Now add the tomatoes and simmer for a few more minutes.
  4. The next stage is the preparation of the Beshamel sauce. First you need to melt the butter, sift the flour into it, mix and fry the mixture. Carefully add milk, mix thoroughly and heat to a state of liquid sour cream. Care must be taken that no lumps form when heated!
  5. Fill the baking sheet with lasagna sheets, lay out half of the meat sauce, a third of the Béchamel sauce and sprinkle with a mixture of two types of cheese (take half of the grated quantity). However, it is worth considering that different manufacturers of sheets in different ways reveal the cooking instructions. Sometimes the sheets need to be pre-cooked, but in general they are well soaked with sauce. Therefore, be sure to read the instructions on the package.
  6. We cover with sheets for lasagna and again we repeat the procedure, starting with laying out the meat sauce. Lubricate the sauce "Bechamel" and put in the oven. The optimal baking time is 40 minutes at a temperature of about 180 degrees.
  7. After this time we take out the lasagna, sprinkle with Parmesan cheese and set for another 10 minutes.

Useful advice for housewives: You can serve pre-cooked tomato sauce to the dish, which is prepared very simply: fry two cloves of garlic, one onion of medium size, add a pound of pre-peeled tomatoes, add salt and pepper and leave to stew for 10 minutes.

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