Recipe of the Day: Easy Lasagna

• 250 g lasagna sheets (14 pieces)
• 50 g cheese mix
• 50 g mozzarella cheese

For the sauce:

• 2 tbsp olive oil
• 25 g butter
• 650 g ground beef
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 garlic clove, finely chopped
• 1 tsp sweet paprika
• 1 tbsp tomato paste
• A little oregano & thyme
• 1 bay leaf
• 250 ml red wine
• 400 g chopped tomatoes or tomatoes with their juices
• 350 ml beef stock or hot water
• Salt, pepper

For the cream

• 800 ml milk
• 50 g cornflour
• 25 g butter
• 50 g mixed grated cheese that melts well
• Salt
• A little nutmeg

Instructions

1. Sauté the ground beef over high heat for about 5 minutes, until browned and dry.
2. Add the butter, onion, and carrot, and sauté for 3 minutes.
3. Add the garlic, tomato paste, paprika, oregano, and bay leaf, and sauté for 1 minute.
4. Deglaze with the wine and let it evaporate by half, about 1 minute.
5. Add the tomatoes, stock (or water), salt and pepper, cover, and cook for 15-20 minutes. The sauce should be juicy.

For the cream

1. Preheat the convection oven to 180°C.
2. In a small saucepan, add the cold milk, butter, cornflour, nutmeg, and a little salt.
3. Stir until the cornflour dissolves, then place the pan over medium heat. Let the mixture thicken for a few minutes, stirring constantly.
4. Remove from the heat once it boils.
5. Stir in the cheese mix and blend until melted.
6. In a buttered baking dish (22×34 cm), spread a few spoonfuls of the cream at the bottom.
7. Break half the lasagna sheets and arrange them on the bottom of the dish.
8. Add the beef on top.
9. Break the remaining lasagna sheets and press them into the sauce. Sprinkle with the cheeses.
10. Pour the remaining cream over the top and gently mix the two layers.
11. Place the lasagna on the middle rack and bake for 25 minutes.
12. Turn off the oven and leave the dish inside for 10 minutes.
13. Serve warm.

Enjoy!

Source: Argiro Barbarigou