Chicken and pork lasagna

Chop the meat and vegetables

Sauté onion and carrot in AVOE

Add the meat, tomato, oregano and cook for 45 minutes at 90º.

Assemble the lasagna. I strain the sofrito to release the water if there is too much so that the lasagna does not fall apart when you eat it. First, plates of pasta, on top the sofrito with a little cheese and bechamel sauce, plates again... and so on until you reach the last layer (the number of layers will depend on the size of the tray and the amount of meat you put in each one). In the last layer, cover with bechamel sauce and plenty of grated cheese. I make the bechamel sauce homemade: 1 liter of milk, 80 g of flour and 100 g of butter. Mix flour and milk until well integrated and cook together with the butter for about 8 minutes.

Bake in a preheated oven at 180º for 30 minutes or until you see that the cheese has browned.