Lasagna in a baking tray

Italian lasagna soaked in spicy Bolognese sauce and bechamel milk sauce is an excellent option for a hot lunch or dinner. The lasagna is given a special piquancy by bechamel sauce and the rich, tangy taste of Parmesan cheese. Lasagna is usually prepared in a rectangular or square baking dish, but you can also use a baking tray with fairly high sides. Lasagna sheets prepared independently from homemade dough are suitable for baking on a baking sheet.

1. Calories
   178,79 kcal
2. Protein
   6,49 gram
3. Fat
   11,98 gram
4. Carbohydrates
   11,04 gram
5. ~ Time
   2 H 5 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Wheat flour bakery

   ---

   
   230 g
2. Chicken egg

   ---

   
   1 piece = 60 g
3. Parmesan

   ---

   
   100 g
4. Water

   ---

   
   80 ml = 80 g
5. Minced meat

   ---

   
   400 g
6. Onions

   ---

   
   120 g
7. Carrot

   ---

   
   70 g
8. Tomato

   ---

   
   220 g
9. Black pepper ground

   ---

   
   0.5 tsp. = 2.5 g
10. Salt

    ---

    
    1 tsp. = 7 g
11. Dried basil

    ---

    
    1 tsp. = 2 g
12. Olive oil

    ---

    
    2 tbsp. l. = 34 g
13. Milk

    ---

    
    400 ml = 400 g
14. Butter

    ---

    
    2 tbsp. l. = 40 g
15. Nutmeg

    ---

    
    0.1 tsp. = 0.4 g
16. Cherry tomatoes

    ---

    
    4 pcs. = 80 g
17. Mineral water

    ---

    
    200 ml = 200 g

Steps:

1. 
   Sift the wheat flour for the dough through a fine sieve in advance to saturate it with oxygen and break up small lumps. Wash the tomatoes, peel them and chop them finely. Peel the onion and finely chop it. Peel the carrots and grate them on a coarse grater. Wash the chicken egg. To serve, wash the cherry tomatoes and cut them in half.
2. 
   Prepare lasagna dough. In a deep bowl, mix the sifted flour and salt, beat in the egg and add water and olive oil. Knead into an elastic, dense dough and leave to “rest” for half an hour, covered with cling film. Divide the dough into 2-3 parts, roll out each part thinly and cut into rectangles. Leave the dough to dry on the table.
3. 
   Make the filling. Heat olive oil in a frying pan and add minced pork and beef. Fry the minced meat over low heat for 20 minutes, stirring frequently and breaking up any lumps with a wooden spatula. Add chopped onions, carrots and tomatoes, basil, salt and ground black pepper to the minced meat. Mix well, cover with a lid and simmer the filling for another 20-30 minutes, adding water if necessary to prevent the minced meat from burning.
4. 
   Prepare the sauce and cheese. Place butter in a thick-bottomed frying pan and melt over low heat. Add flour and fry for 2-3 minutes, stirring to avoid lumps. Pour milk into the fried flour and stir quickly until smooth, then add salt, pepper and a little nutmeg. Grate the hard cheese on a coarse grater.
5. 
   Bake the lasagna. Grease a baking sheet with olive oil and place the first sheet of homemade lasagna on it. Brush the lasagna with bechamel sauce, lay out and distribute the minced meat filling, sprinkle with grated Parmesan. Top with a new sheet of lasagna and repeat layers of sauce, minced meat and cheese. Preheat the oven to 180 degrees and bake the lasagna on a baking sheet for 35-40 minutes.
6. 
   Cut the finished lasagna directly onto the baking sheet into portions. Fresh cherry tomatoes and a glass of chilled mineral water go perfectly with hot lasagna with béchamel sauce.