Lasanha no Tacho

• 500 g ground beef
• onion
• garlic
• olive oil
• bay leaf
• 1 tbsp smoked sweet paprika, dessert spoon
• 1 tbsp dried oregano, dessert spoon
• 1 tbsp garlic powder, dessert spoon
• 1 tbsp dried cilantro, dessert spoon
• 1 tbsp dried thyme, dessert spoon
• black pepper
• 1 tbsp tomato paste
• 100 g tomato pulp
• 100 ml white wine
• 200 ml water
• 4 fresh lasagna sheets
• 200 ml béchamel sauce
• shredded mozzarella cheese, to taste

Preparation

1. Step 1

   0:10
   Heat a drizzle of olive oil in a large pot or pan. Add the chopped onion, minced garlic, and bay leaf to form the base of the sofrito. Cook until golden.
2. Step 2

   0:20
   Add the ground beef to the golden sofrito and cook until it begins to brown. Stir in the smoked sweet paprika, dried oregano, garlic powder, dried cilantro, dried thyme, black pepper, tomato paste, tomato pulp, white wine, and water (enough to cover the meat).
3. Step 3 · 15 min

   0:38
   Simmer the meat sauce for 15 minutes until the beef is fully cooked and the flavors have melded. Add more water during cooking if the sauce becomes too dry.
4. Step 4

   0:40
   Break the fresh lasagna sheets into pieces and add them directly to the simmering sauce. Cook until the pasta is tender.
5. Step 5

   0:51
   Stir in the béchamel sauce. Top with shredded mozzarella cheese and a sprinkle of dried oregano. Cover the pot to allow the cheese to melt.