Classic Minces Meat Lasagna with Béchamel

Heat 2 tbsp Olive oil extra virgin in a deep pan or pot and sauté the finely chopped ³/₄ head Onions and 2 cloves Garlic for 1–2 minutes.

Add the 100 gr Carrots cut into small cubes. Season with a pinch of salt and cook covered for 3–4 minutes, until softened.

Dissolve 10 gr Beef Broth Cube in 80 ml Water. Pour in the broth and let it simmer for 2–3 minutes.

Add:
- 400 gr Canned Diced Tomatoes
- 1 tsp Basil dried
- 1 tsp Oregano dried
- ¹/₄ tsp Sugar

Season with 1 tsp Table salt and 1 tsp Black Pepper - Powder.
Cook for 5–7 minutes.

Add 500 gr Minced meat mixture and mix well. Cook for another 10–15 minutes, until the sauce thickens.

To prepare the béchamel, melt 50 gr Butter → add 40 gr Flour → stir well. Gradually pour in 1 l Milk, stirring constantly.

Cook for ~10 minutes until a creamy consistency is reached.
Add:
- 1 tsp Table salt
- 1 tsp Black Pepper - Powder
- ¹/₄ tsp Ground Nutmeg

In a baking dish, start layering:
- a small amount of béchamel
- lasagna sheets
- béchamel
- Bolognese
- grated cheese

Repeat 2–3 times. For the final layer, add only lasagna sheets and béchamel.

Bake at 220°C for 15–20 minutes. Then sprinkle with grated cheese and bake for another 10–15 minutes.