Trisha Yearwood Breakfast Recipes

There is a dish that immediately brings joy when you bring it to the table: baked lasagna with béchamel and meat sauce. Creamy and tasty, they always conquer everyone! Perfect for breakfast.

Ingredients

  • 250 g Fresh pasta (for lasagna)
  • 500 g meat sauce
  • 400 ml bechamel
  • 300 g Mozzarella
  • 100 g Parmesan cheese (grated)

For the sauce:

  • 500 g mixed minced meat (beef)
  • 700 ml Tomato puree
  • 1 Carrot
  • 1 Onions
  • 1 celery coast
  • Extra virgin olive oil
  • Salt

How to prepare breakfast lasagna

Clean and wash the vegetables and chop finely. Put them in a saucepan with 4 tablespoons of extra virgin olive oil and the minced meat and let them fry gently, turning often.

Proceed with adding the tomato puree, season with salt and cook covered over low heat for about 2 hours, being careful that it does not dry too much and does not stick to the bottom. If necessary, add a few tablespoons of lukewarm water or broth. After about 2 hours your meat sauce is ready.

Preheat the oven to 190 degrees. Spread some sauce on the bottom of a baking dish. Now proceed to the preparation of the Lasagna: first two fresh sheets for lasagna, plenty of meat sauce, a few tablespoons of bechamel, a sprinkling of grated Parmesan and finally thin slices of mozzarella.

Cover with other fresh sheets and proceed with the same until you finish the ingredients. Finish with the fresh sheets, abundant meat sauce, bechamel and a generous sprinkling of grated Parmesan. Cook the lasagna with béchamel and meat sauce in the hot oven for about 18-20 minutes.

Trisha Yearwood Breakfast Recipes
Print Recipe

Trisha Yearwood Breakfast Recipes

Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins
Course: Breakfast
Cuisine: American
Servings: 6 people
Author: Rehan

Equipment

  • Oven

Ingredients

  • 250 g Fresh pasta (for lasagna)
  • 500 g meat sauce
  • 400 ml bechamel
  • 300 g Mozzarella
  • 100 g Parmesan cheese (grated)

For the sauce:

  • 500 g mixed minced meat (beef)
  • 700 ml Tomato puree
  • 1 Carrot
  • 1 Onions
  • 1 celery coast
  • Extra virgin olive oil
  • Salt

Instructions

  • Clean and wash the vegetables and chop finely. Put them in asaucepan with 4 tablespoons of extra virgin olive oil and the minced meat and let them fry gently, turning often.
  • Proceed with adding the tomato puree, season with salt and cook covered over low heat for about 2 hours, being careful that it does notdry too much and does not stick to the bottom. If necessary, add a few tablespoons of lukewarm water or broth. After about 2 hours your meat sauce is ready.
  • Preheat the oven to 190 degrees. Spread some sauce on thebottom of a baking dish. Now proceed to the preparation of the Lasagna: firsttwo fresh sheets for lasagna, plenty of meat sauce, a few tablespoons of bechamel, a sprinkling of grated Parmesan and finally thin slices of mozzarella.
  • Cover with other fresh sheets and proceed with the same until you finish the ingredients. Finish with the fresh sheets, abundant meatsauce, bechamel and a generous sprinkling of grated Parmesan. Cook the lasagna with béchamel and meat sauce in the hot oven for about 18-20 minutes.

Video

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