Lasagna with Be'Chamel or White sauce Russian Style

Sauté the onion and garlic in olive oil until the onion is translucent.

Add carrots and fry for 5-10 minutes.

Then add ground meat, salt, pepper and simmer until ready.

Then add tomatoes and simmer for 5-7 minutes.

To prepare the White sauce, melt butter in the frying pan. At the same time, boil the milk.

When butter completely melts, add flour while mixing well and lightly fry.

Then pour in a thin stream of boiling milk, mix well and bring to a boil. Heat until the sauce its consistency resembles liquid sour cream. It is important to avoid the formation of particles. Add a little bit of salt. You can add nutmeg or garlic to taste.

Place lasagna sheets into the baking mold (I have a form that is 8.3 x 11” and 2” tall). Please, carefully read the instructions on the package. Some companies suggest boiling the lasagna sheets, some say to use them dry.

Place half of meat sauce on the lasagna sheets.

Then place 1/3 of White sauce.

Sprinkle with half of grated cheese. Cover with lasagna sheets. Place the leftover meat sauce and spread the white sauce. Sprinkle with the leftover cheese.

Then cover with lasagna sheets again and spread the leftover white sauce. Bake in the oven at 325F for 40-45 minutes.

Take out the cooked lasagna and sprinkle with grated Parmesan and bake in the oven for another 5-10 minutes. You can serve tomato sauce with lasagna: sauté the onion, carrot and garlic. Add tomatoes, salt, pepper and simmer for 20-25 minutes.