How to make
The lasagna, as you know, is three-layered, so we will have to prepare Béchamel Sauce, Tomato Salsa and minced meat.
For the Béchamel you need butter, oil, flour, milk, nutmeg, salt, white pepper. Put the oil in a pan with the butter to fry, add seven tbsp. flour until fried, add the milk and vigorously stir until the sauce thickens. Add the rest of the spices. Leave the Béchamel to one side.
For the salsa coarsely chop the onion, carrot until fried, add 3 jars of tomatoes until the vegetables are cooked and soft, add basil pesto, black pepper, salt to taste. Blend until a smooth sauce is obtained.
The third ingredient is the preparation of minced meat - the necessary products are minced meat, onion, garlic, salt, black pepper, paprika and oregano.
Cut 1 onion and fry it, then add the minced meat mixed with a little water, fry, trying to break the minced meat into pieces. Add salt, black pepper, oregano, leave it for a second and add paprika. Remove from the heat.
How to assemble:
In a greased baking pan, put a layer of Béchamel sauce, then a layer of lasagna sheets, sauces, then minced meat, then Béchamel again, alternating until you run out of products. Pour the Béchamel sauce on top and the lasagna is ready to bake.
To figure out when it's ready, check it with a toothpick - if it doesn't leave anything on it, then it's ready. Stop the oven, sprinkle it with grated cheese and let it melt.
Cool and cut the lasagna. It is served on tomato salsa.
