Lasagna with ground beef Escondido is a wonder
Ingredients:
- 1 and 1/2 cup (tea) mashed potato
- 1 box of sour cream (200g)
- Salt, pepper and grated nutmeg to taste
- 1 package of pre-cooked lasagna noodles (500g)
- 1 cup shredded mozzarella cheese
- 4 tablespoons grated Parmesan cheese
Sauce:
- 3 tablespoons of oil or olive oil
- 500g of minced meat
- 1 diced onion
- 2 minced garlic cloves
- 1/2 cup (tea) tomato paste
- 4 ripe tomatoes, skinned and diced
- 1 and 1/2 cup (tea) of water
- Salt and black pepper to taste
- 1 bay leaf
- Fresh chopped basil to taste
Preparation mode:
In a large pan, heat the oil over medium heat and sauté the meat for 5 minutes. Add the onion and garlic and fry until golden. Add the extract and fry for 2 minutes. Pour in the tomato, water, salt, pepper and bay leaf. Cook for 10 minutes, stirring occasionally. Remove from heat and stir in the basil. Mix the puree with the cream, salt, pepper and nutmeg. Spread a layer of sauce in a medium refractory and alternate layers of pasta, sauce, mozzarella cheese and puree, ending with pasta and sauce. with the Parmesan and take it to the medium oven, preheated, for 40 minutes or until golden. Let rest for 10 minutes before serving.
