Step-by-step pasta lasagna with 🍝 photo

Kitchen appliances and utensils: kitchen scale, hob, measuring cup, baking tray, grater.

Ingredients

Cut 4 large tomatoes (400 grams) into small pieces.
Grind two large heads of onions into small cubes.
We put a thick-walled pan to warm up, pour a tablespoon of vegetable oil on it and fry the chopped onion.
Forcemeat we take mixed (from pork and beef) in the amount of 1 kg. It is better to prepare the minced meat yourself than to buy it ready at the supermarket. So you get a purely meat natural product that is several times tastier than the purchased one. We sauté the onion for several minutes, after which we add the prepared minced meat (1 kg) to it and fry for 2 minutes until half-cooked, thoroughly mixing the ingredients.
After a couple of minutes, add chopped fresh tomatoes, salt, pepper to taste, mix thoroughly, leave to stew under a closed lid for another 15 minutes.

In a deep saucepan, bring to a boil two liters of water, salt and add 400 g of pasta. You can use pasta of any shape. The main thing is to choose products from durum wheat. They do not boil and do not lose shape when baked.
Cook pasta, as indicated on the packaging, stirring occasionally.

In a heated thick-walled pan, fry 100 white wheat flour for a couple of minutes, mix with a spatula.
Add to it 100 g of butter. We heat it in a pan and mix it so that it forms a homogeneous mass with flour.
Gradually, we begin to introduce a liter of milk, pouring it in parts into the pan, and stirring with a spatula.
We mix the components so that they combine as much as possible, and a uniform consistency without lumps of flour is formed. We produce this process on low heat.
After obtaining the desired consistency, the mixture needs to be slightly salted and continue to cook in a pan until thickened. It should resemble liquid sour cream.
On a coarse grater, rub 300 grams of hard cheese.

Lubricate the baking tray with a spoon of vegetable oil, carefully distributing it on the surface using a pastry brush.
We spread the cooked pasta on the greased baking sheet, forming the first layer of lasagna. Before this, it is necessary to rid them of excess fluid with a colander.
On top of the pasta pour half the resulting Bechamel sauce, evenly distribute it.
With the next layer we spread the minced meat fried with vegetables, distribute and press firmly to the base.
Pour the second half of the Bechamel sauce onto the minced meat, spread 300 grams of grated cheese on top.
Preheat the oven to 180 and send the lasagna to bake for 20 minutes. The cheese crust will testify to the readiness of the dish.