With shredded meat we can make many delicious and simple recipes, such as the lasagna recipe that I share below. I teach you how to prepare lasagna with a homemade tomato sauce that is incredibly rich and juicy. So, if you have leftover meatloaf from another recipe and don’t know what to do with it, keep reading! Take note of the step by step and discover the recipe for shredded meat lasagna, it takes very little time to have it ready and it is really delicious.
Ingredients to make Machida Lasagna:
- 800 grams of shredded meat
- 4 ripe tomatoes
- 1 green pepper
- 1 red bell pepper
- 1 onion
- 1 cube of meat broth
- 1 teaspoon smoked sweet paprika
- 1 pinch of black pepper
- 1 pinch of salt
- 1 splash of extra virgin olive oil
- 12 lasagna plates
- 500 grams of homemade béchamel sauce
- 100 grams of grated cheese
- 1 splash of white wine
How to make Machida Lasagna:
- Peel the onion and chop it very finely to start preparing the sauce for the meatloaf lasagna. To do this, peel the onion and chop it very finely.
- Sauté the onionin a pan with hot oil, stirring occasionally.
- Meanwhile, we wash and dry the peppers. We remove the stem and the inner seeds and chop them into brunoises, or what is the same, into small pieces.
- Add the peppers to the pan along with the onion stir and let it cook to continue preparing the filling for the meatloaf lasagna.
- Peel the tomatoes, remove the core and seeds and chop them into small pieces to add them to the pan.
- Add the stock cube, paprika, pepper and salt along with a splash of white wine when the vegetables are more or less done and begin to take the form of a sauce. Stir well and let cook until we have a homemade tomato sauce.
- At this time, we add the shredded meat to the pan, mix well and leave it on the heat for another five minutes. We withdraw and reserve.
- We assemble the lasagna. To do this, we will put a few tablespoons of homemade béchamel sauce in the bottom of a dish suitable for the oven and spread them well. We cover with noodles for lasagna and put a layer of meat with tomato sauce. Cover with a light layer of béchamel sauce and place a new batch of lasagna plates on top. We are alternating layers of pasta, meat and béchamel until we run out of meat. We finished with a batch of pasta sheets that we covered with béchamel sauce and sprinkled with grated cheese.
- Tip: Always check the preparation of the lasagna plates you use. Mine go in the oven without the need for prior hydration, but some brands requires it.
- Bake the shredded meat lasagna in a preheated oven at 200ºC for 30-40 minutes.
- Tip: Follow the baking instructions on the package of lasagna plates you use.
- We take it out of the oven and we can serve this delicious meat and vegetable lasagna
