Homemade Lavash Lasagna

Homemade lavash lasagna is a simplified variation on the famous Italian dish. And such a dish is prepared much faster! It is also pleasant that instead of traditional sheets for lasagna we use ordinary thin pita bread, which is much easier to purchase. In all other respects, the recipe is close to the classic version. The composition includes minced meat with vegetables and the same bechamel milk sauce, thanks to which homemade lavash lasagna turns out to be so tender and juicy that many simply fall in love with this option and make it a favorite of the family.

Ingredients

• pita bread 3 sheets
• lean pork 800 g
• onion 3 pcs.
• garlic 4 cloves
• tomato paste 3 tbsp
• water 100 ml
• tomatoes (small) 5 pcs.
• cheese 200 g
• butter 50 g
• wheat flour 3 tbsp
• milk 400 ml
• ground nutmeg 2 tsp
• salt to taste

Directions

1. Prepare pork for lasagna. Wash the meat and dry it with a paper towel. Then we cut into large pieces so that they can be passed through a meat grinder.
2. Grind the chopped pork twice into a large bowl. If the mince is rather small the first time, the second time may not be needed.
3. Peel and finely chop the onion and garlic for lasagna. Heat the oil in a large skillet. Put the prepared vegetables and fry, stirring with a spatula, for about 4 minutes.
4. We wash the tomatoes, cut them into small cubes. When the onion becomes soft, add chopped tomatoes and tomato paste to it, add water and simmer for about 7 minutes, stirring constantly. Then add minced meat to the vegetables, salt, mix all the ingredients thoroughly and simmer for another 20 minutes.
5. Rub hard cheese for lasagna on a fine or medium grater, turning it into cheese crumbs. To prevent it from sticking to the surface of the grater, lubricate it with vegetable oil first.
6. Put the butter in a saucepan and melt it. Add flour and mix well. Then gradually pour in milk, without ceasing to interfere, so that there are no lumps. Bring the sauce to a boil, remove from heat, add ground nutmeg and salt, stir.
7. We cut the lavash into sheets of the same size. The size is chosen according to the bottom of the mold, where the lasagne will be baked. Grease the bottom of the form with vegetable oil and lay out two sheets of pita bread.
8. Cover the lavash with a thin layer of minced meat prepared earlier and level it with a spatula. The amount depends on how many layers you plan to make.
9. Put the milk sauce on the minced meat in a thin layer. We distribute it over the surface. If the sauce is too small, the lasagna will turn out to be dryish, so it is better not to spare it.
10. Cover the minced meat with vegetables and sauce with the next sheet of pita bread, put a new layer of meat filling and sauce on top. You should end up with four layers of lasagna. Sprinkle the last layer of sauce with grated cheese.
11. We bake the lasagna in an oven preheated to 180 ° C for 25 minutes. Take out the lasagna mold and let cool for 10 minutes. Cut into large portions, arrange on plates and serve.