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