GREEK LASAGNA

YOU’LL NEED:

1 Packet of tubular spaghetti, cooked in salted water and strained
1 Tbap. of olive oil
1kg of mince
1 Large onion, diced
1 Can of tomatoes, diced
1 Tsp. dried oregano
Salt and pepper to taste
2 C. of water
125 G grated parmesan cheese
5 C. milk
5 Tbsp. plain flour
5 tablespoons butter

HOW TO MAKE:

1-Cook spaghetti and set aside. Preheat oven to 220°C.
2-In a saucepan, brown onion then add mince and brown also.
3-Add tomatoes, oregano, salt and pepper to taste.
3-Add about 2 cups of water and stir.
4-Turn heat down to about medium and cook mince for about 20 to 30 minutes or until most of the liquid has been evaporated.
5-Stir occasionally then turn stove off and leave.
6-Make béchamel sauce by melting butter in another saucepan, remove from stove, add flour and stir in.
7-Add milk and stir well.
8-Return to stove and stir continuously until sauce boils and thickens.
9-Add a pinch of salt.
10-In a baking dish layer as follows: sprinkle of cheese; half of the pasta; sprinkle of cheese; all of the mince mixture; sprinkle of cheese; rest of pasta; sprinkle of cheese; and all of béchamel sauce.
11-At this point stab and wiggle a knife in several places of the dish so that the sauce goes to the bottom, then end with rest of parmesan cheese.
12-Bake in the oven for about 30 to 40 minutes or until top is golden brown.

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