How to cook Tunisian-style lasagna

 

Lasagna consists of very thin layers of pasta. Originating in Italian cuisine, it has since spread to kitchens all over the world. 

There are various ways to prepare lasagna, depending on individual preferences—such as vegetable, seafood, minced meat, or chicken versions. We will explore some of these different preparation methods later. To make lasagna with minced meat, you will need: 500 grams each of ground beef, lasagna sheets, and liquid milk; 300 grams of mozzarella cheese; 200 grams of any type of yellow cheese; 2 tablespoons each of ghee, flour, and olive oil; two chopped onions; a small can of tomato paste; salt (to taste); and a tablespoon of mixed spices. 

To prepare: Heat the oil in a large pan and sauté the onions until they soften and turn golden brown. Add the meat and cook until it changes color. Stir in the tomato paste, salt, and spices, cook for five minutes, then let the mixture simmer over low heat for fifteen minutes. Boil the lasagna sheets individually. To make the béchamel sauce, melt the ghee in a deep pot, add the flour, and stir until toasted. Gradually add the milk and stir until the sauce thickens, then remove the pot from the heat. Prepare a baking dish and spread a little béchamel sauce on the bottom. 

Arrange a layer of boiled lasagna sheets, then spread a layer of the meat mixture, followed by a sprinkling of mozzarella and yellow cheese. Repeat these steps, finishing with a layer of cheese. Place the dish in an oven preheated to 180°C (356°F) for 20 minutes, or until the top is golden brown. To make chicken lasagna, you will need: a box of lasagna sheets, chopped chicken breast, a finely chopped onion, salt and black pepper (to taste), and a quarter teaspoon each of mixed spices, paprika, and garlic powder. 

You will also need three cups of milk, six tablespoons of flour, a cup of mozzarella cheese, and two small cubes of butter. To prepare: Boil the lasagna sheets in a pot with a little oil. For the béchamel sauce, melt the butter in a pot, add the flour, and stir until toasted; then, gradually add the milk and stir until a thick sauce forms. In a large pan, sauté the onion until soft, add the chicken pieces, and season with the aforementioned spices. 

Spread some béchamel sauce in the baking dish, arrange a layer of lasagna sheets, and add the chicken mixture, spreading it out evenly. Add another layer of lasagna sheets, top with the remaining béchamel sauce and cheese, and bake until the surface is golden brown.