Preparation:
For the pancakes:
1L milk
2-3 eggs
1 kg flour
1 1/2 cups warm water
1 pinch of s alt
2-3 drops of lemon juice
1 pinch of soda
1p. butter
For the 1st sauce:
1/2 kg minced meat
2 large onions
1 large carrot
celery stalk
some oregano
1 pinch basil
pepper
4-5 large tomatoes
2 spoons of ketchup
parsley, s alt
frying oil
For the 2nd sauce (Bechamel type):
1/2 l milk
1/2 p. butter
4-5 tbsp flour
1-2 pinches of grated nutmeg
pepper to taste, s alt
To sprinkle on top of the lasagna:
250g cheese
fresh parsley
We beat the s alt, lemon juice and eggs for the pancakes, then we alternate milk and flour until a porridge, a little thicker than bosa. We don't need to add all the flour. Add the water and finally add the soda. The dough should be slightly thinner than the bosa. Fry the pancakes in a pan greased with oil.
When we finish, we leave them aside and start preparing the sauces.
1st Sauce:
In a frying pan with hot oil, put the onions and carrots, finely chopped, and also the minced meat mixed with a little water so that it is crumbly. After frying, add the tomatoes and continue the heat treatment until they pop and the sauce thickens. Finally, add the ketchup and spices and season with s alt. If the sauce is too sour, we can add a pinch of sugar.
Second Sauce:
Fry the flour in the heated oil until golden and add the milk. Bring to a boil, remove from heat, add spices and s alt.
In a greased pan, arrange:
1 row of pancakes, minced meat sauce, béchamel, 1 row of pancakes, etc. After the last row, pour only Béchamel on top and sprinkle with cheese and parsley.
Bake at 250°C until golden brown.
Bon appetit!
The dish is suitable to be served with white wine.
