500 g minced meat (half beef and pork, or as preferred)
350 g ready-made tomato or Bolognese sauce
300 ml ready-to-use béchamel sauce
150 g grated cheese for gratinating
2 tablespoons olive oil
Salt, pepper and dried oregano to taste
Preparation:
Preheat the oven to 220°C (top and bottom heat).
To prepare the sauce, heat the oil in a large pan, sauté the minced meat until it changes color, then add the tomato sauce, salt, pepper and oregano. If the mixture is too thick, add 3–4 tablespoons of water so the sheets can absorb moisture during baking.
To assemble the lasagna, spread a layer of béchamel on the bottom of an oven dish, place 3 Instant sheets (without soaking), cover with part of the meat sauce and a little béchamel, and repeat until you have 3 layers, finishing with béchamel. Finally, sprinkle the grated cheese on top.
Bake in the preheated oven until the cheese is golden and the sauce is bubbling.
