Prepare the required ingredients. Preheat the oven to 374°F in advance. Peel the onion and dice it randomly into small pieces. To avoid the onion from irritating your eyes while chopping, rinse it and the knife with cold water. Heat the vegetable oil in a pan and sauté the ground meat and onion for five minutes, stirring constantly. It is vital to prevent the meat from forming lumps while frying. Finely chop the garlic after peeling it. Rinse the tomatoes and cut them into cubes. You can remove the skin from the tomato beforehand. To do this, make a cross-shaped cut on each tomato, pour boiling water over them for a minute, and then drain the water. This makes it easy to remove the skin from the tomatoes. Add tomato paste, diced tomatoes, and garlic to the pan with the sautéed meat and onions. Season with salt to taste. Mix everything well, reduce the heat to medium, and cook the meat under a covered lid for about 10 minutes. You can add a dash of basil or any other preferred spices to the meat at this stage.
As the ground meat simmers, get ready the bechamel sauce. For this purpose, liquefy the butter in a pot on a low flame. Add the flour and lightly fry it in the melted butter while stirring persistently with a whisk. Slowly pour in the milk, while continuing to stir the mixture with a whisk to prevent the formation of any clumps. Heat it until the mixture reaches the thickness of whipped cream, remove from the heat, and keep it aside.
Grease the baking mold's base with vegetable oil or line it with parchment paper. Spread the béchamel sauce over the base. Arrange the lasagne sheets for the first layer. In case you have a small dish where a dry layer is tough to fit, it's better to immerse the sheets in boiling water for 2-3 minutes. This will make them soft and pliable, and you can easily shape them and trim off the excess with a knife. Pour the sauce over the sheets again. Add the minced meat for the next layer and sprinkle it with finely grated cheese. Pour the sauce over the meat. Repeat the layering until the dish is full. The final sheet layer must be generously coated with sauce, especially the edges, to prevent it from drying and burning during baking. For the final touch, sprinkle grated cheese on top.
Place the lasagna in the oven that has been preheated to 356-400°F and bake for around 30-35 minutes. Keep an eye as a delectable golden-brown crust must appear on the lasagna. Once done, take the dish out of the oven and allow it to rest for approximately 10 minutes. Cut the lasagna into servings and present them on plates. Serve while hot and enjoy your meal!
Any type of cheese is appropriate for this recipe - firm, semi-firm, or tender, for example, mozzarella. The critical factor is that it must be delicious, of premium quality, without milk fat substitutes, and should melt easily.
All oils have a specific temperature limit - the smoke point, beyond which the oil starts to burn and generates hazardous substances, like carcinogens. Discovering the optimal frying temperature and selecting the most suitable oil for frying, while avoiding the ones that are unsuitable, is crucial.
This formula can be prepared using any heat-resistant shape. In case you choose a silicone cast, there is no need to apply butter or margarine. However, it is advisable to slightly oil metal, pottery, or glassware with vegetable oil to prevent the baked goods from scorching.
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