Lasagna Lavash "Um otesh". After this article, you will forget all about the sheets for lasagna!

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Today I continue my author section of dishes called "Mind otesh". At this time in the honorary category got lasagna Lavash. To be honest, I do not like to cook lasagna, because it takes a lot of time, but it's a great meal is worth it. Armenian lavash greatly simplifies the process of preparation, and the result is much tastier than the sheets of lasagna! As always quote preparation of detailed instructions with photos.

1. In a frying pan fry onion (shredded 2 onions), garlic (3 slices) and carrots (1 large carrot, grated).

Picture taken by the author (the main ingredient)
Picture taken by the author (the main ingredient)

2. Add to the pan stuffing (1 kg, 50% beef, 50% pork), salt, pepper (to taste) fry 10 minutes on high heatThen bring to a readiness at least a high heat for another 20 minutes. Crush or mince tolkushkoy fork to avoid lumps.

Picture taken by the author (fry minced)
Picture taken by the author (fry minced)

3. Tomatoes (1 kg) cut in half, remove the peel and rub on a coarse grater, add salt. Set on fire and liquid vyzharivaem 20 minutes.

Photo by the author (preparation of tomato, scroll to the right)
Photo by the author (preparation of tomato, scroll to the right)
Picture taken by the author (labor tomatoes grated)
Photo by the author (preparation of tomato, scroll to the right)
Picture taken by the author (vyzharivayu liquid)
Photo by the author (preparation of tomato, scroll to the right)

4. Combine ground beef and tomatoes, and more 10 minutes tomim a fire, Stir.

Picture taken by the author (joined the minced meat and tomatoes)
Picture taken by the author (joined the minced meat and tomatoes)

5.Prepare the sauce "bechamel". In a saucepan melt the butter (60 grams), adding flour (3 tablespoons)Carefully stir and fry, constantly interfering with a spoon. gradually add milk (600 milliliters) bring to thicken, season with salt (to taste).

Photo by the author (cook the sauce "bechamel")
Photo by the author (cook the sauce "bechamel")
Picture taken by the author (add flour)
Photo by the author (cook the sauce "bechamel")
Picture taken by the author (flour dissolved in a sauce)
Photo by the author (cook the sauce "bechamel")
Picture taken by the author (add milk)
Photo by the author (cook the sauce "bechamel")
Picture taken by the author (the sauce has thickened)
Photo by the author (cook the sauce "bechamel")

6. Grate cheese (250 grams). Cut the Armenian lavash shape what will bake lasagna (It took me 2 packs). Putting lasagna: bottom of the mold grease with vegetable oil, put a sheet of pita bread, stuffing, sauce "bechamel", sprinkle with grated cheese. So Do the 4 times (making 4 layers).

Photo by the author (forming lasagna, scroll to the right)
Photo by the author (forming lasagna, scroll to the right)
Picture taken by the author (put pita)
Photo by the author (forming lasagna, scroll to the right)
Picture taken by the author (pita bread, stuffing, gravy)
Photo by the author (forming lasagna, scroll to the right)
Picture taken author (layer 1 is ready)
Photo by the author (forming lasagna, scroll to the right)
Picture taken by the author (lasagna formed)
Photo by the author (forming lasagna, scroll to the right)

7. We put our lasagna in a preheated oven to 200 degrees at 45-50 minutes until the flush. Done! Usually cooling of the dish while households do not give. Like this - to vote her finger up!

Photo by the author (ready lasagna, scroll to the right)
Photo by the author (ready lasagna, scroll to the right)
Picture taken by the author (lasagna ready)
Photo by the author (ready lasagna, scroll to the right)
Picture taken by the author (lasagna on a plate)
Photo by the author (ready lasagna, scroll to the right)

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