How to make
For the filling, onion, garlic and carrot are cut into pieces and stewed in olive oil. The minced meat is added and it is fried.
Add the peeled tomatoes and the puree dissolved in the glass of water, let the liquid evaporate.
Add the vegetable broth or water and boil on low heat for about 45 minutes. Season to taste.
For the Béchamel sauce, melt the butter and add the flour, stirring slowly and continuously to avoid lumps from the milk. Boil until thick, add salt and nutmeg.
A suitable baking pan is greased with butter, the sauce and filling are placed on the bottom. The lasagna sheets, sauce and filling, grated Parmesan are arranged, thus making a maximum of five rows. Finally, it is covered with Béchamel sauce and grated parmesan.
The lasagna is baked in a preheated oven at 480°F (250°C) for about 20 minutes in the middle of the oven.
Allow it to cool slightly for about 10 minutes before serving.
The Classic Italian Lasagna is ready.
