Classic lasagna

Cooking

1. Finely chop the onion and garlic and fry until golden brown.
2. Add the minced meat to the pan and fry, stirring well. Add salt and pepper to taste.
3. When all the minced meat changes color, add tomatoes or ready-made pasta to the mixture.
4. Simmer the mixture for 10-12 minutes until all the moisture has evaporated. Add the basil and parsley and mix.
5. Prepare the bechamel sauce. In a small saucepan or thick-walled frying pan, melt a piece of butter. Add the flour and mix thoroughly so that the flour turns a light golden color.
6. Gradually pour in the preheated milk, stirring the sauce constantly with a whisk. Continuing stirring, heat the sauce over the fire until thickened (3-5 minutes). Add salt and nutmeg.
7. Before you put the lasagna in a baking dish, grease the sides and bottom of the mold with butter. Assemble the lasagna in a mold, alternating layers: lasagna sheets – bechamel sauce – meat with vegetables. Cover the last layer of meat stew with lasagna sheets and pour the bechamel sauce over it.
8. Sprinkle the dish in the form of grated Parmesan, cover with foil on top and bake in an oven preheated to 180 ° C. After 30 minutes, remove the foil and raise the oven temperature to 190 ° C, leave the lasagna in the oven for another 5-7 minutes until a golden crust appears.