Lasagna on Serbian way

Lasagna on Serbian way

• Lasagna in a quick Serbian way without béchamel sauce. Lasagna with minced beef and the addition of sour cream or cooking cream. Simply quick and delicious. Follow recipe.

Ingredients: medium, total time: 75 min., 4 serving

• 1 pack lasagna pasta/ 500 g

• 500 g minced meat/ veal

• 1 big onion / finely chopped

• 200 g Trappist/ or Gouda cheese

• 200 g mozzarella/ diced in small cube's or granted

• 400-500 ml sour cream / or cooking cream

• 500 ml tomato paste

• oregano and basil to taste

• salt and black pepper to taste

• 2 tsp red ground paprika

• 2–3 Tbsp Olive oil EVO

Lasagna on Serbian way 

Preparation:

1. Sauté the chopped onion in a little oil until it becomes glassy.

2. After that, add minced meat, salt, black pepper, red ground paprika, oregano and basil to taste, stew for about 15 minutes.

3. When the meat is half done, add the tomato paste, stir well and cook until boil.

4. Remove from the heat and stir in the neutral cream.

5. Coat an oven-proof bowl with a little oil, pour 1 full spoon of bolognese and coat mixed with sour cream.

6. Cook the lasagna according to the instructions, you can also use fresh pasta that does not need to be cooked.

7. Place the cooked pasta piece by piece in a colander under a stream of cold water, making sure they don't stick together, line them up, or place them in a plate that you have previously soaked in cold water.

8. Arrange the lasagna sheets next to each other so that there is no gap (do not overlap them).

9. Pour generously with 4 spoons of the bolognese mixture, then arrange the grated Trappist sprinkled with oregano and add a little mozzarella.

10. Repeat this until you have used up all the material, with the last row being the bolognese.

11. Bake in a preheated oven at 200 °C for about 35 minutes.

12. When the lasagna is well browned, take it out, add generous Trappist and mozzarella cheese. Sprinkle with oregano to taste.

13. Return to the oven and bake for another 10–15 minutes. Cool it for about 10–15 minutes.

14. Serve in portions.

Buon appetito!

NOTE:

• Keep the rest of the lasagna covered in the refrigerator for up to 2 days. Heat in the microwave or oven.

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