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Food traditionnel

Ground Beef Lasagna

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-1 and 1/2 cups of mashed potatoes -200 g of milk cream
-Salt, pepper and ground nutmeg to taste
-1 package of dough for precooked lasagna (500 g)
-1 cup of grated mozzarella cheese -4 tablespoons grated Parmesan cheese

*For the sauce


-3 tablespoons olive oil
-500 g ground beef
-1 diced onion
-2 minced garlic cloves
-1/2 cup tomato extract
-4 ripe tomatoes without skin and seeds in cubes
-1 cup of water
-Salt and pepper to taste
-1 bay leaf
-Fresh basil, chopped to taste



1- In a large pot, heat the oil over medium heat, and fry the meat for 5 minutes.

2- Add the onion and garlic, and fry until golden. Add the extract and fry for 2 minutes. Add tomato, water, salt and pepper.


3- Cook for 10 minutes, stirring occasionally. Take off the heat and mix the basil. Mix the purée with the milk cream, salt, pepper and nutmeg.

Spread a layer of sauce in a medium ovenproof dish and intersperse layers of dough, sauce, mozzarella cheese and purée, ending with dough and sauce.


4- Sprinkle with the Parmesan and bake in the preheated oven for 40 minutes or until golden brown. Let stand 10 minutes before serving.

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