Main courses
Lasagne farm style
Ingredients
For 8-10 persons
1 kg
minced pork leg
2 l
tomato puree
1 large
onion
1
hot peppers
1
pritamin pepper
2
TV pepper
2
carrot
3-4 cloves
garlic
to taste
oil or fat
to taste
sugar
to taste
salt
to taste
ground pepper
to taste
basil
to taste
oregano
to taste
rosemary
to taste
thyme
to taste
marjoram
to taste
Mint
1 l
Mizo milk (2.8%)
2 tablespoons
flour
1 tablespoon
Mizo teavaj
to taste
salt
to taste
ground pepper
to taste
ground nutmeg
75 dkg
lasagnelap
20 dkg
Grated mizo mozzarella cheese
20 dkg
Grated Mizo Trappist cheese
Instructions:
For the stew, fry the cleaned, chopped onion in a little vegetable oil until translucent, sprinkle with a little salt and sugar. Dice the peeled carrots and washed peppers, then mix them to the onion and simmer for 15 minutes. Then fold in the minced meat, add salt and pepper and fry until it is white. Add the tomato puree and bring to a boil. Season with fresh or dried green spices and finely chopped garlic to your taste.
For the sauce, fry the flour on butter then gradually add the milk and cook until thick. (If it is too thick add 3-4 tablespoons of the stew juice.) Add salt and pepper, season with nutmeg.
Grease the bottom of a large, higher-walled baking tray, then spoon some sauce into it. Put a layer of lasagne pasta on top and spread 2-3 tablespoons of sauce on it, sprinkle with 1 tablespoon of bechamel sauce, then sprinkle with grated cheeses. Continue to add layers until you run out of the ingredients. Spread bechamel sauce and cheese on the top.
Bake in an oven preheated to 200 degrees C in bottom-top baking mode for 30-35 minutes (if fresh pasta is used the dish will be ready 5-10 minutes earlier).
Tip: you may sprinkle a little oregano on the cheese layer on top of the lasagna, which strengthens the taste of the cheese.