How to make
Put all the ingredients for the white sauce on the stove in a deep dish and beat with a wire whisk. After the sauce thickens, remove it from the stove.
For the red sauce, first fry the onion and garlic, finely chopped in advance. Add the chopped mushrooms to them and fry them until golden.
Add a little water to the minced meat - this way it becomes crumbly more easily. Fry with the rest of the products.
Season, add the tomato juice or puree diluted with water and let it simmer for about 5 minutes.
Pour the tomato sauce into a rectangular or square baking pan using a ladle. Arrange the lasagna sheets and pour a ladleful of the white sauce on top of the layer.
On top of this layer, put red sauce again and alternate until you run out of products. Finish off with white sauce.
Bake the lasagna in an oven preheated to 390°F (200°C) for approximately 30-40 minutes. Take it out and sprinkle it with cheese (grated). Bake at the same temperature until golden brown.
The lasagna with white and red sauce is very tasty.
