SERVICE AMOUNT: 9 Person
PREPARATION TIME: 30 Minute
COOKING TIME: 30 Minute
1 package of President Kashar Cheese (500 g)
1 pack of ready lasagna dough
FOR BOLOGNESE SAUCE
4 tablespoon of olive oil
1 big onion (finely chopped)
3 cloves of garlic (finely chopped)
2 carrots (grated)
4-5 sprigs of celery stalk (chopped in small pieces)
300 g ground beef
1 tablespoon of tomato paste
2 chopped tomatoes
2 long green pepper (finely chopped)
4 tablespoon of parsley
salt, black pepper and a bit thyme
FOR BECHAMEL SAUCE
75 g butter
75 g flour (approximately one teacupful)
2 glass of milk
100 g cream
salt and grated nutmeg
To prepare the bolognese sauce, first sauté the onion and garlic in a saucepan. Then add the ground beef and fry it. Add the tomato paste and continue to fry. Finally, add the carrot and celery stalk and cook for another 3 minutes. Add tomato paste and tomato puree. Add salt and pepper and cook for about 30 minutes over low heat.
Roast the flour with butter to prepare the bechamel sauce. Add the milk into it and mix continuously with whisk until it thickens. Add the cream. Add small amounts of musgat nut and salt and heat it until it comes to a boil, then take it off the stove.
Grease the surface of a 25x35 cm ovenware with olive oil. Put a scoop of bolognese sauce and spread thinly over the bottom. Then place a row of lasagna dough and carefully spread 2 scoops of bolognese sauce and 2 scoops of béchamel sauce on top of each other. Use the same process 4 or 5 times, depending on the condition of the dough and sauce. Make sure that the bechamel sauce remains at the top. Add the grated President Kashar Cheese on top of the bechamel sauce.
Bake in the oven at 175 degree oven until golden brown. Serve by slicing.
While preparing the layers of lasagna, you can put fresh basil and shredded President Kashar Cheese in between them. Thus, you can achieve a much more intense flavor.