Preparation Time: 15 mins | Cooking Time: 50 mins | To: 6-8 people
INGREDIENTS:
- Oil
- 1 onion
- 3 cloves of garlic
- 500 g minced veal
- 100 g of chorizo
- 50 ml of white wine
- 1 blonde
- 100 ml tomato pulp
- 100 ml béchamel sauce
- 8 sheets of lasagna ready to go in the oven
- 100 g grated mozzarella cheese
- Oregano, salt and pepper to taste
PREPARATION:
Preheat the oven to 200º C.
In a pan, sauté the chopped chorizo, onion and chopped garlic cloves in olive oil. Let it cook for 3 minutes over medium heat, stirring constantly.
Add the minced meat and cook for 3 minutes over medium heat, stirring constantly.
Drizzle with white wine. Season with salt and pepper. Add the oregano, bay leaf and tomato pulp. Let it cook for 3 minutes over medium heat, stirring constantly.
For the béchamel sauce: melt butter in a pan and then add the flour, stirring well, until a lump-free mixture forms. Add the milk little by little, stirring constantly and cook over low heat until it thickens. Season with the remaining salt and set aside (you can use packaged béchamel sauce that you buy at the supermarket).
In a rectangular oven tray, place in layers: the lasagna sheets, the meat preparation and sprinkle with mozzarella cheese. Repeat the process, ending with a layer of lasagna sheets and béchamel sauce.
Sprinkle with mozzarella cheese and cover with aluminum foil. Bake at 200º C for 30 - 40 minutes. After 15 minutes, remove the aluminum foil and return to the oven until browned.
