Traditional Lasagna

Another easy recipe; traditional lasagna Libyan style with lotsa chili. Only difficult thing is the white sauce. To make lasagna from the beginning produces a much more tastier one than if you are using ready-made sauce mix. You´ll need:

1) Lasagna plates (or any other pasta of your choice)

2) White sauce: melting fat (butter or ghee), 4-5 spoonful of flour, 2 liters fat milk, salt, pepper, cinnamon, parmesan cheese (grinded)

3) Red sauce: 1 kilo minced meat, 4 big onions, 4-5 garlic cloves, 2 cans of red tomatoes, a small can of red tomato paste, salt, pepper, chili - or any other greens of your choice (such as carrots or mushrooms)- use the spices you like, such as oregano, basil, laurel or Libyan bzar.

First: chop the greens and the onions and the chili and garlic. Then brown them in a pot. Add the minced meat and brown it in the pot. Add the tomatoes (chopped in a kitchen machine), the spices, the tomato paste and some water. Leave to simmer in the pot hald an hour.

Second: now to the white sauce. Melt the fat in the pot, when the fat is very hot, add the flour and whip it good together with the fat. Add the milk in small quantities and keep moving the milk, preferrable with a wooden spoon, otherwise the milk could burn. When you´ve added all the milk, keep stirring and add the cinnamon, salt and some pepper. Let the cheese melt in the hot milk; keep stirring. When the brew finally starts to bubble, take off the heat.

How to arrange the lasagna: in a big, deep pan pour some of the white sauce until it just covers the bottom. Then place the lasagna plates. Pour red sauce on top of the lasagna plates; then add another set of lasagna plates. Keep adding layers of red sauce and lasagna plates until you reach the brim of the sauce pan.

Now pour all the white sauce on top and let it rest for some time (15 minutes). Then sprinkle the top white sauce layer with oregano and parmesan cheese. Put in oven at 200 degrees C a little hour until top is lovely brown and the top lasagna plates are firm and juicy. Leave 15 minutes out of oven before serving with green salad.