Ingredients:
• 1kg Pasta in instant sheets.
• 1Kg tomatoes.
• 2 Tablespoons of sunflower oil
• 1 Paprika
• 1 Calabacin.
• 1 Eggplant
• 2 onions
• 5 Garlic Teeth
• 2Lt of milk.
• 50g of margarine.
• 1kg of ground beef
• 2 tablespoon of corn starch.
• 500g of ham
• 500ml chicken broth
• 250g of Parmesan cheese
• Salt and pepper to taste
Processing of meat:
Cut into squares the zucchini, the eggplant, the paprika, an onion, the garlic and reserve. Put the tomatoes to boil in a pot with enough water to cover them, let them boil for 5 minutes until the skin can be easily removed. Remove the pot from the heat and let them rest, remove the skin from the tomatoes, process and reserve. In a pot place the oil in conjunction with the onion and garlic, let them fry until they are crystallized, add the meat, the zucchini, the aubergine and the paprika. Integrate incorporated ingredients for 5 minutes. Add the chicken broth and the tomato previously processed. Let boil for 20 minutes.
Preparation of bechamel sauce
Grate an onion, and place with the margarine in a pot. Let stir fry for 5 minutes or until the onion crystallizes, add 1 liter and a half of milk, salt and pepper to taste, with the rest of the milk beat the cornstarch and this preparation adds it when the milk boils. Let thicken and remove from heat.
Armed:
In a rectangular mold place a layer of béchamel sauce, a layer of pasta in instant slices and a layer of meat. Continue with this order until the ingredients are finished, and finally place the grated Parmesan cheese. Cover the mold with aluminum foil and bake for 45 minutes at 180 °. Remove the foil and leave in the oven for about 5 more minutes until the cheese gratin. Remove from the oven, let the preparation rest and serve.
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