My Grandma Taught Me This Dish

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#shorts #pasta #easyrecipe
KIMCHI LASAGNA:
1lb Ground beef
1/2c Celery
1/2c Carrots
1c chopped kimchi

2tbs ginger garlic
1tbs chili flakes
1tbs sugar
1tsp sesame oil
1tsp dried basil
1 tap dried oregano
Salt


BECHAMEL:
3/4-1c milk
1.5tbs butter
1.5tbs flour
2tbs gochujang
Salt


1lb lasagna noodles
2c mozzarella

- Give the ground beef a quick sear in a wide pan with oil, then add the chopped veggies and spices.
- Cook until almost all the moisture is gone, taste and adjust for salt, then cool down

- for the Bechamel, cook butter and flour for 2 minutes then add the milk
- Bring to a boil to thicken, take off the heat and stir in the gochujang. Cool down

- cook lasagna noodles in salted water
- when everything is cooled down, started assembling
- start with sauce on the bottom, then a layer of noodles, bechamel, ragu and cheese.
- Repeat until all your ingredients are used up

- cover and bake at 350 for one hour, allow cool at least 20 minutes uncovered
- top with cheese and broil on low until melted


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