Ground Beef Lasagna (Kiymali Lazanya)

 Ground Beef Lasagna (Kiymali Lazanya)

12 pieces lasagna

� lb ground beef

1 onion, chopped

2 Tbsp canola oil

2 cups tomatoes, crushed/petite diced

1 green pepper, chopped

1 tsp tomato paste

1 cup mozzarella cheese, shredded

� cup hot water

1 Tbsp salt to taste

� tsp black pepper

Boil the lasagna in salty water according to the instructions on the package (about 7-10 minutes). Drain.

Meanwhile, in a big skillet, take oil and ground beef, saut� over medium heat. Once the ground beef changes color, stir in onions. Saute for 3-4 minutes and add pepper and tomato paste. Cook for a few minutes. Then, add tomatoes, salt and hot water. Cook for about 5 minutes or until tomatoes are cooked. Sprinkle with black pepper and turn the heat off.

. Spread 2 spoonful of tomato mixture over the lasagna tray or Pyrex. Then cover with 3 piece of lasagnas. Divide the tomato mixture in 3 equal parts and the b�chamel sauce in 4 parts. Spread one part of b�chamel over the first layer of lasagna, followed by the one part of tomato mixture. Then, cover with three pieces of lasagna. Do the same procedure until having 4 layers of lasagna. Spread the remaining b�chamel sauce all over the top and cover with shredded mozzarella cheese.

Cover the whole tray with aluminum foil. Bake at 400 F (200 C) oven for 30 minutes. Then, take the aluminum out and continue baking uncovered for about 10-15 minutes or until it gets light brown.

Cut into pieces and serve hot/warm.