Ingredients
Scale
- 9 lasagna noodles
- 2 tbsps cooking oil
- ½ kg ground beef
- 2 tbsp minced garlic
- 1 big onion (chopped)
- 1 can diced/chopped tomatoes
- 4 fresh tomatoes (deseeded and sliced thinly (optional))
- 1 small red bell pepper (diced finely)
- 1 cup fresh mushroom (sliced)
- ½ cup tomato paste
- Salt and fresh ground black pepper (to taste)
- 1 tsp dried oregano
- 1 cup each of shredded mozzarella and cheddar cheese
- 50 g butter
- 3 tbsps all-purpose flour
- 1½ cups fresh milk
- 1 egg
- 2 tbsps olive oil
Instructions
- Heat the oven to 350°F. Brush a 11 X 7” baking pan with oil.
- Cook lasagna noodles according to package directions – this mostly means cook them in boiling water for 10-12 minutes. Add a teaspoon of salt and about 2 tbsps oil to prevent them from sticking to each other. You may want to cook them by batch and lay them flat on aluminum foil until needed.
- Sautee garlic, onions, and ground beef in garlic cooking oil and cook until beef juices come out.
- Add bell pepper, mushrooms and tomatoes (canned and fresh), stir once, then add salt, black pepper and oregano. Lower the heat and cook for another couple of minutes
- Layer lasagna leaves followed by beef mixture then with cheddar and mozzarella cheese. Repeat the same layer twice.
- Over low heat, melt butter in a saucepan. Add flour and stir until mixed. Add milk slowly and mix until smooth and a bit thick. Add scrambled egg and mix again. Pour over lasagna.
- Bake covered with aluminum foil 45 minutes turning the broil on (350°F) during the last 10 minutes of cooking and removing the foil cover. I leave the oven door ajar during this time as the topping has a tendency to be overdone otherwise. Brush with olive oil.