Homemade Lasagna Recipe

Ingredients:

For the Pastry:
	Flour	3	Cup
	Egg Yolk	3	Qty
	Salt	1	Tsp
	Water (Cold)	1	Qty

For the Internal Mortar:
	Ground Beef (Twice-Drawn Medium Fat)	250	Grams
	Tomato (Mature Medium)	1	Tbsp
	Green Pointed Pepper	2	Qty
	Dry Onion (Medium size)	1	Qty
	Butter	1	Tbsp

For the Béchamel:
	Flour	1	Tbsp
	Milk	1	Half Cup
	Butter	1	Tbsp
	Parmesan (Planed)	1	Half Cup

For the Over:
	Kashar (Cheddar) (Planed)	1	Cup

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Instructions:

1. Take the flour in a deep bowl and make a pool in the middle and add the egg yolks and salt. Slowly add cold water, mix and form a firm dough.
2. Roll the dough into a meringue, stretch it and let it rest in the fridge for 15-20 minutes. Meanwhile, prepare the stuffing.
3. For the stuffing (bolognese), chop the onion and garlic very finely. Melt the butter in a pan and fry over medium heat until the onions turn pink.
4. Finely chop the pepper and peeled tomatoes, add them to the fried onions and turn them a few times. Add the minced meat and fry it until it changes color. (If you add half a tea glass of hot water and fry it, your mince will not be lumpy)
5. Finely chop the pepper and peeled tomatoes, add them to the roasted onions, turn them a few times, add the minced meat and fry it until the color of the minced meat changes. At this stage, if you add half a tea glass of water and fry it, your mince will not be lumpy.
6. Remove the mortar from the fire and let it rest until it cools. Now you can proceed to the preparation of the lasagna dough.
7. Divide your meringue into four equal parts and open it according to the shape of your oven dish.
8. Boil 4-5 glasses of water in a deep saucepan and add 1 teaspoon of salt. On the other hand, prepare ice water in a deep and wide bowl.
9. Dip your rolled dough into boiling water for 15-20 seconds one by one, take it out and put it in ice water. Then take the water off on a paper towel. Grease the bottom of the baking dish with butter or oil.
10. For the bechamel sauce, melt the butter in a saucepan, add the flour and fry it until it smells. Add the milk to the roasted flour, mixing slowly and continuously, and bring it to a sauce consistency. Taste it by adding salt, white pepper and nutmeg if you wish.
11. Grease the glass baking dish or line it with baking paper. Spread 1 layer of dough and add enough minced meat to cover it. Cool enough bechamel sauce to cover the minced meat. Complete four layers thus. Finally, spread the remaining bechamel on top.
12. Put it in the middle of your preheated oven at 180 degrees and bake for 15 minutes, then take it out, sprinkle the grated cheddar cheese and put it back in the oven and bake for another 5 minutes until the cheddar melts and turns pink.
13. Divide the lasagna into squares and garnish with cherry tomatoes and parsley if you wish, and serve hot. Enjoy your meal!

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Pasta Beef & Lamb