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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Meat Sauce: Heat the oil in a large fry pan over a medium heat. | 2. Add the onion and bacon and cook until the onion is golden and tender. | 3. Add the minced garlic and cook a couple of minutes more. | 4. Add the mince and cook, breaking up with a fork, until the meat has all changed colour. | 5. Now add the tomato paste and "cook it out" for another minute or two before adding the wine. | 6. Allow the wine to reduce a little, before adding the remaining sauce ingredients. | 7. Simmer until reduced and thickened and a deep rich red/ brown. | 8. *You could call this"cooked" in 30 minutes, but I like to let it simmer about 2 hours, stirring regularly to make sure it's not catching. | 9. Add a little more broth or water if it looks like doing so. | 10. Cheese Sauce: | 11. Melt the butter, add the flour and stir well. | 12. Allow to cook gently for about 2 minutes, then add the milk all in one go, and whisk briskly until heated and thickened. | 13. Allow to cook a couple of minutes more on a simmer. | 14. Add the cheese and season to taste with salt and pepper. | 15. Assembly of the lasagna: | 16. Spread a little of the beef sauce across the bottom of your pan. | 17. Cover with a layer of beef sauce and drizzle about half a cup of cheese sauce over this-no need to be too particular. | 18. Cover with a layer of lasagna sheets. | 19. Repeat the beef sauce and cheese sauce two more times, then a final layer of sheets. | 20. Spread the remaining cheese sauce (there should be about 1 cup) over the last layer of sheets, and sprinkle with the shredded parmesan cheese. | 21. Bake in a moderate oven for about 1 hour. | 22. Allow to stand about 15 minutes before cutting into squares to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
onion	1		diced	60.0	14.01	1.65	0.15
bacon	2	slices	chopped	233.52	0.7168	7.0672	22.2264
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
beef mince	600			15130.0	0.0	3366.0	85.0
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
red wine	1/2	cup		-	-	-	-
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
beef broth	2	cups		33.6	0.192	5.472	1.056
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
butter	50			4275.0	196.425	133.575	360.0
flour	50			28914.0	6330.27	470.05	112.18
milk	600			89304.0	6997.92	4611.6	4787.28
parmesan cheese	50	g	shredded	185.0	20.0	20.0	2.5
salt pepper				15130.0	0.0	3366.0	85.0
lasagna	1	packet		-	-	-	-
parmesan cheese	50	g	shredded	185.0	20.0	20.0	2.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.