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Polish Lasagna with Beef and Béchamel Sauce using a Different Technique

Name: Polish Lasagna with Beef and Béchamel Sauce using a Different Technique
Total time: 70 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 300g lasagna noodles; 500g ground beef; 1 onion; 2 cloves garlic; 1 can tomato sauce; 200g mozzarella cheese; 200ml milk; 50g butter; 50g flour; Salt to taste; Pepper to taste

A traditional layered dish with meat and béchamel sauce, prepared with a different technique for the sauce and dough

70 minutes4 servings

Method

Brown the ground beef with onion and garlic
Add tomato sauce and simmer for 10 minutes
In a separate bowl, make a béchamel sauce with milk, butter, flour, salt, and pepper
Let the béchamel sauce rest for 10 minutes
Layer the lasagna noodles, meat sauce, and béchamel in a baking dish
Repeat the layers and bake at 180°C (350°F) for 25-30 minutes
Check that the ground meat reaches 71°C (160°F) throughout before serving.

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