Ingredients
-
-
1
-
1
-
2
-
14
-
-
-
1.5
-
-
1
-
4
-
3.5
-
For the bechamel sauce:
-
1.8
-
1.8
-
1.5
-
0.5
-
-
Steps
1
Done
|
Heat 2-3 tablespoons of vegetable oil in a skillet. |
2
Done
|
Add the red onion, mix and cook until it softens. |
3
Done
|
Add the shredded carrot and stir. |
4
Done
|
Add the garlic slices and cook until all the veggies soften. |
5
Done
|
Add the minced meat, salt, and pepper, stir and cook together until the meat is browned and cooked through. |
6
Done
|
Add 1 cup (255 grams) of tomato sauce and 5-6 fresh rosemary leaves. If needed, add the remaining tomato sauce. Simmer about 5 more minutes. Set aside. |
7
Done
|
Make the bechamel sauce: |
8
Done
|
Heat a saucepan over medium-low heat and start melting the butter. Slowly pour it into the flour while stirring. |
9
Done
|
Cook the mixture on medium heat for about 6-7 minutes, until it has a light, golden color. |
10
Done
|
Keep on heat and slowly add the milk, while stirring fast and continuously. |
11
Done
|
Season with pepper, salt, and nutmeg. |
12
Done
|
When the sauce has a thick and smooth consistency, you can turn off the heat. |
13
Done
|
Preheat the oven to 360 degrees F/180 degrees C. |
14
Done
|
Grease with butter an 8-inch (20 cm) diameter baking pan. |
15
Done
|
Divide the meat mixture into 4 equal quantities. |
16
Done
|
Lay on the bottom of the pan one crepe. |
17
Done
|
Add a layer of meat mixture, then pour bechamel sauce over it. |
18
Done
|
Continue 3 more layers of crepes, meat mixture, and bechamel sauce. |
19
Done
|
Top the dish with shredded mozzarella. |
20
Done
|
Bake for 40 minutes. |
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