|Ground Beef Lasagna (Kiymali Lazanya)|
12 pieces lasagna
½ lb ground beef
1 onion, chopped
2 Tbsp canola oil
2 cups tomatoes, crushed/petite diced
1 green pepper, chopped
1 tsp tomato paste
1 cup mozzarella cheese, shredded
½ cup hot water
1 Tbsp salt to taste
½ tsp black pepper
Boil the lasagna in salty water according to the instructions on the package (about 7-10 minutes). Drain.
Meanwhile, in a big skillet, take oil and ground beef, sauté over medium heat. Once the ground beef changes color, stir in onions. Saute for 3-4 minutes and add pepper and tomato paste. Cook for a few minutes. Then, add tomatoes, salt and hot water. Cook for about 5 minutes or until tomatoes are cooked. Sprinkle with black pepper and turn the heat off.
. Spread 2 spoonful of tomato mixture over the lasagna tray or Pyrex. Then cover with 3 piece of lasagnas. Divide the tomato mixture in 3 equal parts and the béchamel sauce in 4 parts. Spread one part of béchamel over the first layer of lasagna, followed by the one part of tomato mixture. Then, cover with three pieces of lasagna. Do the same procedure until having 4 layers of lasagna. Spread the remaining béchamel sauce all over the top and cover with shredded mozzarella cheese.
Cover the whole tray with aluminum foil. Bake at 400 F (200 C) oven for 30 minutes. Then, take the aluminum out and continue baking uncovered for about 10-15 minutes or until it gets light brown.
Cut into pieces and serve hot/warm.