Updated: Dec 30, 2020
This dish is one of my specialties, and is my family’s favorite. It’s simple yet time consuming. Life gets busy, and I don’t make this as often, but now that I’m
home it was my husband and my sister’s request. Now let’s get to work!
The secret of this dish is in the white sauce, I always make it from scratch, it will take a little more time, but it will make a huge difference in its taste.
Milk: 2 Cups
Flour: 5 to 7 Tablespoons
Butter : 1 Stick
Salt and Black Pepper 1 Teaspoon each
Red Sauce with Ground Beef:
Onions: 2 Small
Mushrooms: 3 Packs
Green Bell pepper: 2 Medium
Ground Beef: 1-1/2 Pounds
Tomato Paste: 2-3 Small Cans
Ready to Cook Lasagna (Pasta)
Mozzarella Cheese Shredded
In a saucepan, add 5 Tablespoons Flour and 2 cups of Milk. You will be constantly stirring the mixture over medium heat until the texture becomes creamy. If the sauce is not creamy enough , add 2 more Tablespoons of Flour to it. As the sauce becomes creamy, turn off the heat add the stick of Butter, Salt and Pepper. Mix well and put it aside till it cools down.
In a fry pan, add the Avocado oil and chopped Onions, and sauté till Onions become golden. Add Ground Beef and let it brown. Add chopped Mushrooms and let them sauté then add the chopped Green Bellpepper. Salt, Pepper, and Tomatoe Paste. Let everything sauté For 5 minutes. Then add some hot water, and let the sauce simmer for about 15 minutes or till thickens.
Preheat your oven to 375 Fahrenheit.
In a Pyrex Glass Pan or a Stoneware Casserole, add some oil at the bottom of the pan.
Start with a layer of Lasagna (Pasta)
A layer of white sauce
A layer of (Pasta)
A layer of Red Sauce
Sprinkle dry Thyme
A layer of (Pasta)
A layer of shredded Mozzarella Cheese.
Repeat the layering and finish the last layer with the White Sauce and Mozzarella Cheese.
Lastly, add some pieces of butter on top of the Lasagna, and wrap it with foil. Then it goes into the oven for 40-45 minutes. For the last 10 minutes, remove the foil and let the top be golden.