Veal lasagna recipe with béchamel and curry

The secret of good homemade lasagna, in addition to flavor, is creaminess. I teach you how to prepare lasagna with beef and a touch of curry that is tremendously creamy and full of flavor. The best thing is that it is not complicated to prepare and the result is more than outstanding. Take note, get into the kitchen and prepare this dish of beef lasagna with béchamel with which to surprise your family or friends, you are going to succeed!

Ingredients to make Veal Lasagna with béchamel and curry:

• 700 grams of minced beef
• 12 slices of cheese to melt
• 2 medium onions
• 1 cube of meat broth
• 100 milliliters of white wine
• 500 grams of fried tomato
• 500 grams of homemade béchamel
• 70 grams of grated cheese
• lasagna pasta sheets
• 2 dessert spoons of curry

How to make Béchamel Lasagna with Curry:

1. Peel and chop the onionswith the help of a food processor until they become almost a puree.
2. On this occasion we do not want the pieces of onion to be noticeable, but we only add it because it adds a lot of juiciness to the meat.
3. Sauté the onionin a pan with a drizzle of hot olive oil.
4. Stir to prevent it from sticking and continue preparing the beef lasagna with béchamel.
5. After a few minutes, add the shredded brothcube and stir well. This ingredient adds a lot of flavor to the sauce, so we recommend using it.
6. Add the meat, lower the heat to mix it well with the onion so that it does not form balls, add the wine, turn the heat up again (but not too much), cover and let cook slowly, stirring from time to time.
7. When half of the wine has evaporated, add two generous tablespoons of curry, stir well and let cook.
8. Meanwhile, we pour a splash of fried tomatoat the base of the dish where we are going to prepare the veal lasagna, just enough to cover the bottom. This, in addition, will later allow us to serve the portions of lasagna without difficulty.
9. When there is almost no liquid left, add the fried tomato or the remaining tomato sauce, stir well and cook for a few more minutes.
10. Also, on the fried tomato base of the mold we place lasagna plates until the bottom is covered.
11. We put a splash of béchamel sauce on the pasta, spread it well, pour half of the meatand cover with six slices of cheese.
12. We put a lid of pasta plates, add a splash of béchamel(just enough to cover the sheets) and pour the rest of the meat.
13. We have the remaining cheese covered with more pasta and put a generous layer of béchamel.
14. Sprinkle with grated cheese and place the beef lasagna in thepreheated oven at 200ºC for 30-35 minutes, or until the cheese is melted without burning.
15. Tip:Always look at the instructions on the box of lasagna sheets, which indicate the baking time and whether or not it is necessary to hydrate them beforehand.
16. We can serve the beef lasagna with béchamel and curryimmediately or wait for it to cool, covering it with transparent film and keeping it in the fridge until lunch or dinner time.
17. It is normal for tomato sauce and curries to stain the béchamel that covers them while baking don’t be surprised at the color it has when you take it out of the oven!