LASAGNA

In a medium saucepan, melt butter over medium-high heat until foaming. Adding flour Cook for 1 to 2 minutes while stirring, or until bubbling. Remove heat. Add the milk gradually while whisking continually until the liquid is smooth. return to the heat. Cook for 10 to 12 minutes while stirring often, or until the sauce is thick Season with salt and nutmeg to taste.

In a medium pot, heat the olive oil, add the minced beef, and cook till brown. add the onions, garlic Over high heat, then add the carrots and sauté for 3–4 minutes. Add SOLIS tomato sauce, then season it with spices, salt and let it cook for Cook for 20 minutes on medium heat. Remove from heat, add the parsley to the mixture and set aside to cool slightly.

in a baking dish Spread 1/4 of the tomato sauce, arrange pasta sheets on top, and spread the cooked minced meat over the top. Sprinkle with half of the mozzarella cheese and bechamel sauce and layer another row of pasta sheets over the top. Spoon more tomato sauce over the pasta and layer with another row of lasagna sheets.

Pour Béchamel Sauce over top and bake for 35–40 minutes, or until pasta is cooked and slightly golden on top, in a preheated oven at 170°C.