My Meaty Lasagna

Today I decided to take advantage of the kitchen and perfect my lasagna cooking skills. I wanted to make that type of lasagna you see at those food magazines wherein you can clearly see the different layers - that meaty red sauce, the cheesy white sauce, the lasagna layer. However, epic phail!

I have been cooking lasagna for two years now, but this is my second attempt at perfection. Never really bothered much with it, as long as the taste is perfect :D Anyways, It might not be a food magazine picture perfect material, but i can assure you this taste deli... wait for it... cious! :D


Ingredients:
1 kg ground lean pork
1/8 kg ground liver
garlic, onions, bell pepper
salt, pepper, substitute sugar
750g tomato sauce
150g tomato paste
water
500g quickmelt cheese
2 cups low fat milk
butter and flour
Lasagna sheets (I use the San Remo Instant Lasagna, because it requires no precooking to use)

Directions:
Meat Sauce:
1. Saute minced garlic, onions and red bell pepper.
2. Add in the ground meat and cook for about 10 minutes, then add in the ground liver and cook for another 10.
3. Add two to three cups of water, tomato paste and tomato sauce. Simmer to desired reduction.
4. Season with salt, pepper and substitute sugar to taste (my sister likes it sweet)

Cheese sauce (Classic cheese sauce begins with a bechamel sauce, a simple sauce made of butter, flour, milk, and a few seasonings):
1. Measure out equal amounts of butter and flour (1 tablespoon each)
2. Melt the butter in a saucepan over low heat. Once melted, begin whisking in the flour. When all the flour is incorporated, continue stirring and cooking for a few minutes to activate the starch granules.
3. Keeping the heat low, add in the milk. Whisk the mixture until smooth, then add salt and pepper
4. On low heat, add grated cheese into it.

Baking the lasagna:
In a baking pan, alternate meat sauce, cheese sauce, lasagna sheet. Make about three layers. Cover the last layer with cheese sauce and top with grated cheese. Bake covered in a preheated oven at 375 degrees for 20-25 minutes. Remove cover and bake for another 5 minutes.