Lavash Lasagna

1. 1 Ground beefpack 500 g ≈ $7.63 120 g
2. 2 Thin lavash flatbreadpack 250 g ≈ $2.50 80 g
3. 3 Canned tomatoespack 400 g ≈ $1.30 150 g
4. 4 Milk 2.5%pack 930 ml ≈ $0.91 150 ml
5. 5 Wheat flour 12 g
6. 6 Butterpack 180 g ≈ $1.60 15 g
7. 7 Hard cheesepack 200 g ≈ $2.64 40 g
8. 8 Onions≈ $1.60 per kg 50 g
9. 9 Garlic≈ $10.00 per kg 3 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the onion⁸ and garlic⁹, peel the onion and finely chop; preheat the oven to 180°C; grease the dish with oil and choose a suitable 20×30 cm baking tray.

2. On medium heat, fry the mince with the onion⁸ and garlic⁹ for about 10 minutes until browned and color changes; add the tomatoes, salt to taste and simmer for 15 minutes on medium heat until soft.

3. Melt the butter⁶ over low heat, add the flour and sauté 1–2 minutes until fragrant; gradually pour in the milk⁴, whisking, and bring to a smooth thickness in 5–7 minutes; salt to taste and achieve a smooth consistency without lumps.

4. Lay the first lavash sheet in the dish, then half the meat filling, drizzle part of the dairy sauce; repeat layers three times and finish with a layer of lavash on top; sprinkle with cheese.

5. Bake uncovered at 180°C for about 25 minutes; until the cheese is golden and bubbles appear on top.

6. Remove from the oven and let stand for 5–10 minutes before slicing; serve in portions, can accompany with greens or a fresh salad if desired.

7. You can replace part of the lavash with lasagne sheets for a lasagna variant; you can prepare the filling and sauce in advance and assemble 10–15 minutes before baking.

In short

• In the planner this dish is cooked for two days: reheat on day two.