Name: Lasagna (Turkish-Style Ground Meat Lasagna)
Prep time: 85 min
Total time: 85 min
Cuisine: Turkish Cuisine
Ingredients: 3 tablespoons butter; 2 tablespoons flour; 500 g (about 1 lb) milk; 2 teaspoons salt; 1 onion; 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) vegetable oil; 300 g (about 10.5 oz) ground meat (beef or lamb); 1/2 dessert spoon (about 1 tsp) salt; 1 teaspoon black pepper; 1 teaspoon Aleppo pepper flakes; 4 tomatoes; 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) water; 2 tablespoons (bolognese sauce, for layering); 1 handful grated kaşar cheese (Turkish semi-hard cheese, similar to mild cheddar)

Lasagna (Turkish-Style Ground Meat Lasagna)

Lasagna is an Italian-origin dish actually named after the pan it's cooked in — but made with ground meat, it feels right at home in Turkish cuisine. Highly recommended for those who haven't tried it yet.

Total time: 1 hr 25 min

Prep: 1 hr 25 min

Belma'nın Mutfağı

Makarna TarifleriSeptember 21, 2017

Ingredients for Lasagna (Turkish-Style Ground Meat Lasagna)

3 tablespoons butter
2 tablespoons flour
500 g (about 1 lb) milk
2 teaspoons salt
1 onion
1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) vegetable oil
300 g (about 10.5 oz) ground meat (beef or lamb)
1/2 dessert spoon (about 1 tsp) salt
1 teaspoon black pepper
1 teaspoon Aleppo pepper flakes
4 tomatoes
1 water glass (about 200 ml / 3/4 cup + 1 tbsp) water
2 tablespoons (bolognese sauce, for layering)
1 handful grated kaşar cheese (Turkish semi-hard cheese, similar to mild cheddar)

How to Make Lasagna (Turkish-Style Ground Meat Lasagna)

For the béchamel sauce: In a saucepan, lightly sauté 3 tablespoons of butter with 2 tablespoons of flour. (Do not over-sauté.) Add 500 g (about 1 lb) of milk and cook, whisking with a hand mixer. (To prevent lumps.) Add 2 teaspoons of salt and stir. (If the sauce is too thick, add more milk.)

For the bolognese sauce: In a pan, sauté 1 finely diced onion in 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of vegetable oil. Add 300 g (about 10.5 oz) of ground meat, 1/2 dessert spoon (about 1 tsp) of salt, 1 teaspoon of black pepper, and 1 teaspoon of Aleppo pepper flakes, and sauté the meat. Add 4 grated tomatoes. Pour in 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of water and cook on low heat for 15 minutes.

Grease a baking dish with vegetable oil. Spread a little béchamel sauce on the bottom, then pour and spread 2 tablespoons of bolognese sauce. Arrange the lasagna sheets on top. Sprinkle 1 handful of grated kaşar cheese. Pour béchamel and bolognese sauce again, then arrange another layer of lasagna sheets. Repeat this for 4 layers. After spreading the sauces on the very top layer, cover everything with grated kaşar cheese. Bake at 200°C (390°F) until the top is golden brown.