Khangal Lasagna

I made lasagna using khangal leaves out of curiosity, and I must say it is one of the most delicious recipes I have ever made. It is a mix of Italian and Azerbaijani cuisines.

Ingredients

• Ground beef 700 g
• Onion 2 pcs
• Carrot 1 pc
• Garlic 1 clove
• Khangal leaves 150 g
• Tomato sauce 700 ml
• Mozzarella cheese 400 g
• Olive oil 50 ml
• Salt
• Pepper

Method

1. 1.Pour olive oil into a pan, add finely chopped onion, and fry until soft.
2. 2.Add garlic and carrot, and continue frying.
3. 3.Then add the ground beef, salt, and pepper, and cook.
4. 4.Once the juices from the meat have evaporated, add the tomato sauce, immediately arrange the khangal leaves on top, and cover with a lid.
5. 5.After the khangal leaves are completely softened, add grated mozzarella on top and cook over low heat with the lid closed for 5-10 minutes.

Notes

• You can find tomato sauce in large supermarkets; it usually says "passata di pomodoro" on it. If you can't find it, you can mix regular tomato paste with water.