Brazil

1 and 1/2 cup (tea) of mashed potatoes1 box of heavy cream (200g)Salt, black pepper and grated nutmeg to taste1 package of pre-cooked lasagna pasta (500g)1 cup (tea) grated mozzarella cheese 4 tablespoons of grated parmesan cheese SAUCE: 3 tablespoons of oil or olive oil 500g of ground beef 1 onion, diced 2 cloves of garlic, minced 1/2 cup (tea) of tomato paste 4 ripe tomatoes without skin and cubed seeds 1 and 1/2 cup (tea) of waterSalt and pepper to taste 1 bay leaf Finely chopped fresh basil to taste

Minced beef lasagna

Em uma panela grande, aqueça o óleo, em fogo médio, e refogue a carne por 5 minutos.

- Adicione a cebola e o alho e frite até dourar. Acrescente o extrato e frite por 2 minutos.

- Despeje o tomate, a água, sal, pimenta e o louro. Cozinhe por 10 minutos, mexendo de vez em quando.

- Tire do fogo e misture o manjericão. Misture o purê com o creme de leite, sal, pimenta e noz-moscada.

- Espalhe uma camada de molho em um refratário médio e vá intercalando camadas de massa, de molho, de queijo mussarela e de purê, terminando em massa e molho.

- Polvilhe com o parmesão e leve ao forno médio, preaquecido, por 40 minutos ou até dourar. Deixe descansar por 10 minutos antes de servir.

In a large pan, heat the oil over medium heat and sauté the meat for 5 minutes.

- Add the onion and garlic and fry until golden. Add the extract and fry for 2 minutes.

- Pour the tomato, water, salt, pepper and bay leaf. Cook for 10 minutes, stirring occasionally.

- Remove from heat and stir in the basil. Mix the puree with the cream, salt, pepper and nutmeg.

- Spread a layer of sauce in a medium refractory and alternate layers of pasta, sauce, mozzarella cheese and puree, ending with pasta and sauce.

- Sprinkle with the Parmesan and take it to the medium oven, preheated, for 40 minutes or until golden. Let rest for 10 minutes before serving.

Minced beef lasagna

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