Write because you want to, not because you have to.
Published May 24th 2013
Bring out the Italian in you
The beef lasagna is a beautiful, delicious recipe that is bound to last you a couple of days and leave your belly satisfied.
Delicious and easy to make
For the Lasagna 1 Box lasagna sheets
1 onion 1 red capsicum 1 green capsicum 1 bottle Original Pasta sauce (with oregano) 1 bowl shredded cheese (as desired) 2 packets of sliced Beqa cheese
1 garlic clove Salt and pepper to taste
For the Bechamel Sauce
2 cups of milk
1 tbsp all-purpose flour
2 tbsp unsalted butter
Preheat the oven to 180 degrees.
Chop the onions, red capsicum and green capsicum so that they are finely diced.
Use a clove of garlic and crush it with a knife.
Heat a shallow-frying pan with some vegetable oil and add the chopped vegetables and garlic. Cook over a medium heat and cover with a lid. Keep stirring every 2 minutes to avoid them from burning or sticking to the pan.
From the box of lasagna sheets, place about 4 or 5 in a dish with warm-moderately hot water. Allow it to turn soft, and keep flipping them over every couple of minutes to avoid them sticking to each other.
The Beschamel Sauce
In a saucepan, add the butter and cook over low heat, till it's all melted. Then add one tablespoon of flour and mix the two till a paste is formed. Add the other tablespoon of flour and whisk till a thick paste is formed.
Pour the milk into this paste mixture, a little at a time, and keep whisking to form a thick paste, till you are happy with the consistency of the Bechamel sauce. Turn off the heat and leave it aside to cool down.
Take 500g of minced beef and add it to the vegetable mixture in the frying pan. Increase the heat and cook till the beef turns brown.
Add some salt and pepper to taste as desired.
Use about half of the pasta sauce over this beef and vegetable mixture.
Minced beef and capsicum layered on top of lasagna sheets