@nm.z511: #هديل_العتيبي

ليان العتيبي/511

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Saturday 03 October 2026 13:31:35 GMT

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RECIPE Bolognese * 2 kg coarsely ground beef mince * 1 kg white onion * 2 red bell peppers * 1 carrot * 500 ml red wine * 500 ml tomato sauce * 1 tbsp tomato paste * 50 ml milk * 2 tbsp dried oregano * 1 tbsp smoked paprika * 1 tbsp ground chili pepper or peperoncino * Salt and black pepper to taste * Olive oil for frying Dice the vegetables. Sauté them in olive oil until golden. Add the minced meat and mix well. Once the meat is browned, add the wine, tomato sauce, tomato paste, and all the spices. Stir thoroughly and let it simmer on the stove or in a Josper oven for about 40–60 minutes. Add the milk at the very end. Béchamel Sauce * 1.5 L milk * 150 g butter * 150 g flour * Nutmeg * Black pepper * Salt Melt the butter in a saucepan over medium heat. Add the flour and whisk until smooth. Gradually pour in the milk, stirring constantly. Season with nutmeg, salt, and pepper to taste. Eggplants * 6 large eggplants * Salt * Olive oil Slice the eggplants into 1.5–2 cm thick slices. Place them in a container, salt generously, and leave for 30–40 minutes. Rinse thoroughly with water afterward. The guys from @rockandfire.ok usually pat the eggplants dry, coat them in flour, and fry them in oil. In my case, I wanted to emphasize the smoky flavor of the dish, so I grilled the eggplants in the Josper with a little olive oil on both sides — mainly for those beautiful grill marks. Assembling the Lasagna Spread a layer of béchamel sauce on the bottom of the baking dish. Add a layer of eggplants, followed by a layer of Bolognese. I also added grated cheese (mozzarella works best, but I only had a four-cheese mix on hand) Repeat with another layer of eggplants, béchamel, Bolognese, and cheese. Finish with a final layer of eggplants. Cover with foil and bake in the oven or Josper at 200°C (390°F) for 40 minutes. Remove the foil, add a final layer of cheese on top (again, mozzarella is ideal, but I only had cheddar 😂), and return to the oven until the cheese has melted. Let the lasagna cool before slicing—it will hold its shape much better (unlike mine in the video 😂)!!!! For serving, I used béchamel sauce, dill oil, roasted pepper and garlic oil, and fresh basil 🌿 #food #cooking #lasagna #musaka #recipes

RECIPE Bolognese * 2 kg coarsely ground beef mince * 1 kg white onion * 2 red bell peppers * 1 carrot * 500 ml red wine * 500 ml tomato sauce * 1 tbsp tomato paste * 50 ml milk * 2 tbsp dried oregano * 1 tbsp smoked paprika * 1 tbsp ground chili pepper or peperoncino * Salt and black pepper to taste * Olive oil for frying Dice the vegetables. Sauté them in olive oil until golden. Add the minced meat and mix well. Once the meat is browned, add the wine, tomato sauce, tomato paste, and all the spices. Stir thoroughly and let it simmer on the stove or in a Josper oven for about 40–60 minutes. Add the milk at the very end. Béchamel Sauce * 1.5 L milk * 150 g butter * 150 g flour * Nutmeg * Black pepper * Salt Melt the butter in a saucepan over medium heat. Add the flour and whisk until smooth. Gradually pour in the milk, stirring constantly. Season with nutmeg, salt, and pepper to taste. Eggplants * 6 large eggplants * Salt * Olive oil Slice the eggplants into 1.5–2 cm thick slices. Place them in a container, salt generously, and leave for 30–40 minutes. Rinse thoroughly with water afterward. The guys from @rockandfire.ok usually pat the eggplants dry, coat them in flour, and fry them in oil. In my case, I wanted to emphasize the smoky flavor of the dish, so I grilled the eggplants in the Josper with a little olive oil on both sides — mainly for those beautiful grill marks. Assembling the Lasagna Spread a layer of béchamel sauce on the bottom of the baking dish. Add a layer of eggplants, followed by a layer of Bolognese. I also added grated cheese (mozzarella works best, but I only had a four-cheese mix on hand) Repeat with another layer of eggplants, béchamel, Bolognese, and cheese. Finish with a final layer of eggplants. Cover with foil and bake in the oven or Josper at 200°C (390°F) for 40 minutes. Remove the foil, add a final layer of cheese on top (again, mozzarella is ideal, but I only had cheddar 😂), and return to the oven until the cheese has melted. Let the lasagna cool before slicing—it will hold its shape much better (unlike mine in the video 😂)!!!! For serving, I used béchamel sauce, dill oil, roasted pepper and garlic oil, and fresh basil 🌿 #food #cooking #lasagna #musaka #recipes

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