PREPARATION

Let's heat the vegetable oil and butter in a pan. Fry the chopped onions for 3-4 minutes. Let's add the minced meat to the roasted onions and fry it until it releases its juice. Add the garlic, salt and pepper. Finally, add the grated tomatoes and let the mortar cook. Our stuffing is ready after the tomato has absorbed a little bit of its juice and all the ingredients are cooked well. To prepare the béchamel sauce; Let's melt the butter in a saucepan. Let's fry the flour until it smells and turns colour. Let's add cold milk to the roasted flour and cook it by stirring constantly with the help of a whisk. (When we use uncooked lasagna sheets, our béchamel sauce should be more liquid than normal. Or, if we wish, we can keep the lasagna sheets in hot water on a baking tray until we prepare the filling.) Then, add black pepper and take the béchamel sauce from the stove. Spread some béchamel sauce and stuffing on the bottom of the baking dish and arrange the lasagna sheets. Respectively; Let's add minced meat, béchamel sauce and some Muratbey Shredded Mozzarella Cheese. Let's do this for all floors. Let's cover the lasagna with the remaining béchamel sauce and Muratbey Shredded Mozzarella Cheese. Bake in a preheated 180 degree oven for 20-25 minutes. Cooking time may vary from oven to oven, please check your lasagna during cooking.  After slicing the cooked lasagna, serve it warm. Bon Appetit.

*** This delicious recipe was prepared for us by Zehra Yılmaz, whom we know from her zeromelsfoodstories page. Thanks to her