Mexican Taco Lasagna
Ingredients for 8 people:
- 13 lasagna sheets (fresh)
- 700 grams of minced meat
- 1 large onion
- 2 carrots
- 1 clove of garlic
- 450ml tomato sauce
- 1 tbsp. oregano
- Salt and pepper
- 1 tbsp. olive oil
- 750ml milk
- 45 grams of wheat flour
- 60 grams of butter
- 1 egg
- 50 grams of grated cheese
Step 1/3:
- Chop the onion, garlic clove, and carrots.
- In a large saucepan, heat a drizzle of olive oil over medium heat. Add the garlic and onion, sauté for a few minutes, then add the chopped carrots. Cook for a few more minutes.
- Add the minced meat, oregano, salt, and pepper. Cook, stirring occasionally, until the meat is cooked through.
Step 2/3:
- Once the meat is cooked, add the tomato sauce to the pan along with a pinch of sugar to balance the acidity. Add water to adjust the consistency if needed.
- Simmer the sauce until it reduces and thickens, ensuring there is no excess liquid left. Then remove from heat and set aside.
Step 3/3:
- In a separate saucepan, melt the butter over medium heat. Add the flour and whisk quickly to form a smooth paste.
- Gradually pour in the milk while whisking continuously to prevent lumps from forming. Keep whisking until the mixture thickens into a creamy béchamel sauce.
- In a small bowl, beat the egg, then quickly whisk it into the béchamel sauce until well combined.
Assembly:
- Preheat the oven to 180°C (350°F).
- In a baking dish, spread a thin layer of the meat sauce on the bottom.
- Place a layer of lasagna sheets on top of the sauce.
- Spread a layer of meat sauce over the lasagna sheets, then pour a layer of béchamel sauce on top.
- Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce.
- Sprinkle grated cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the lasagna cool slightly before serving. Enjoy your Mexican Taco Lasagna!