500 g of minced meat
350 g of lasagna leaves
4 cloves garlic
3 ripe tomatoes
6 c (soup) tomato pulp
0,5 dl white wine
300 g of grated flamed cheese Valformoso
1 c tea of dried oregano
5 dl buying béchamel sauce
salt and white pepper q.s.
Sauté the onion and the finely chopped garlic in olive oil.
Add the tomatoes without skin or seeds. Let it cook a little, and add the tomato flesh plus the minced meat.
Season with the wine, the salt, the pepper and the oregano. Let it cook about 8 minutes and stirring for the baking of the meat to stay even.
In a refractory tray, arrange the lasagna leaves and the meat in alternating layers (beginning and ending with the lasagna leaves).
Drizzle with the béchamel sauce and sprinkle grated flamengo cheese Valformoso
Bake at 200º C for about 20-25 minutes.