Lasagna originates from ancient Greek and Roman dishes, but officially belongs to the Italian dish known for its 3 layers: pasta, meat sauce and béchamel. We used Gotes mlinci and created Little Italy as a version of the world-famous dish with a touch of Croatian Zagorje.
INGREDIENTS
- 1 red onion
- 30ml Sunflower oil
- 2 Garlic cloves
- 500g Ground turkey meat
- 100g Carrots
- 250ml Tomato concentrate
- 500ml Milk
- 50g Butter
- 1 tablespoon flour
- Salt, pepper, vegeta
- Gotes mlinci
PREPARATION
STEP 1
Red sauce: fry the finely chopped onion in sunflower oil, after 7 minutes add the garlic and fry for an additional 2 minutes. Then add the minced meat and spices and simmer for 20-30 minutes. Add the tomato paste and simmer for an additional 15-20 minutes on low heat.
STEP 2
White sauce: Melt the butter over low heat and add the flour and cook for 2 minutes. Gradually add the warm milk and stir to avoid lumps.
STEP 3
In the prepared baking dish, add a thin layer of red sauce so that the mlinci do not stick to the bottom. Then place the mlinci and add a layer of red sauce, a layer of white sauce and so on until you reach the end of your baking dish. The final layer should be the mlinci that you sprinkle with béchamel sauce to allow it to soften and be perfect for cutting after baking.
Enjoy your meal!
