FOOD : LASAGNA
•Large onion
•Salt and spices to taste
•1 tomato can or canned tomato puree
•1 teaspoon of sugar
•1 trickle of wine
•10 lasagna noodles
•Cheese cream
For white sauce
•1 cup of milk
•1 tablespoon of cornstarch or corn starch
• Salt
•Necessary amount of nutmeg
Pasos:
1.Chop onions and pepper and fry in oil then add the minced meat stir a bit so that it is cooked evenly, add the salt and more spices of preference (I put oregano, paprika, provensal)
2.While the meat is cooked add a splash of wine wait for it to evaporate and add the tomato puree or if you buy the tomato can mix it and add it, it has to be left, it has to have a thick consistency, so that it does not disarm when you serve on the plate
3.On the other hand while you finish cooking the meat, in a saucepan add the milk to reserve a little in the bowl to dissolve the cornstarch in it. Add salt cornstarch dissolved salt and nutmeg put fire. Medium low and stir with a hand blender until it thickens (this amount that left the use to put on top of the lasagna, if you want more is to vary the amounts of milk and cornstarch)
4. We have the white sauce and the meat already cooked, grab a baking dish to place a little of the filling on the fountain not much later we place the noodles (this depends on the size of your dish and the height you want to make the lasagna) and again the filling of the meat to each layer of meat I put a little cream cheese and so on in the last layer I just put the filling of the meat, white sauce and cheese cream.