Lasagna according to Italian home recipe

Ingredients for 4 servings:

• 1 m.-large onion(s), red
• 1 garlic clove(s)
• 2 tbsp basil
• 1 tsp sugar
• 1 pinch of salt
• 4 can/n tomatoes, pureed, 400 g each
• 500 g minced beef
• 250 g peas, frozen
• 1 eggplant(s)
• 100 g Parmesan
• 1 carrot(s)
• 3 eggs
• 150 g flour
• ½ tsp nutmeg, freshly grated
• 3 cup(s) milk, approx. 200 ml each
• Salt
• Sugar
• 1 pack of lasagna sheets
• some butter for the mold
• some olive oil for frying

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 20 minutes

Boil the eggs hard, slice, and set aside. Dice the eggplant, fry in oil, and then drain. For the tomato sauce, sauté the onion and garlic in olive oil, then add the tomatoes and basil. Season everything with salt and sugar. The sugar reduces the acidity of the tomatoes. Remove the sauce from the heat and blend until creamy. Brown the minced meat in a pan, then add it to the tomato sauce. Add the peas and bring to a boil. Season to taste and simmer for about 40 minutes. If the sauce is still a bit sour, add another 1 teaspoon of sugar. For the béchamel sauce, put the milk, flour, a pinch of salt, sugar, and nutmeg in a small saucepan. Bring to a boil, stirring constantly, and then remove from the heat immediately. Grease a baking sheet or casserole dish with butter. Peel the carrot and quarter it lengthwise. To begin, pour 2-3 ladles of tomato sauce into the dish and spread it evenly, then add a layer of lasagna sheets. Brush the sheets with a little béchamel sauce. Sprinkle some Parmesan cheese on top. Then the actual layering begins. The layering follows the following principle: Place the filling (eggs, carrot strips, and eggplant puree) on each of the coated lasagna sheets. Pour 4-5 ladles of tomato sauce over each one. Place another layer of lasagna sheets on top of the sauce and press down lightly. For the last layer of pasta, brush the lasagna sheets with béchamel sauce and sprinkle some Parmesan cheese on top. This creates 3 layers: the first with the eggs (or mozzarella), the second with the carrots, and the third with the eggplant puree. Then spread the remaining Parmesan cheese on top. Now bake the finished lasagna in a preheated oven at 180°C (fan oven) for approx. 30-40 minutes, until a nice crust forms. Tips: Alternatively, you can substitute mozzarella and other vegetables as desired instead of the eggs. Prepare the lasagna the night before and heat it in the oven at 120°C for about 30 minutes the next day.