Lasagna My Way

Cut the carrots, the parsley root and the onions into small pieces and fry them one after the other in a wide roasting pan (not too dark) then add the meat, but please do not do everything at the same time, otherwise water will draw in. Always small pieces of it, everything is done, stir well and the hack is crushed. Now create some space in the middle and toast the tomato paste a little. place it on the bottom of the roaster, then fill it up with the pureed tomatoes. Stir and pour the vegetable stock or meat stock. Do not season yet. let the whole simmer slowly over low heat. that takes a good 3 hours. The last thing is to taste.

I butter them out well. Put the lasagna plates ready for me.

Let the butter melt in a saucepan, sprinkle in the flour, you cannot give exact details, as strong as you want them to be. Pour in the milk and now it should simmer well, season with the vegetable paste, you can also add nutmeg. To taste. When the bolo is well cooked down, I preheat the oven to top and bottom heat 180 °, convection 160 °.

Now the first layer of pasta sheets, if they don't fit you can break them. Then a layer of minced sauce, some white sauce, cheese, then everything repeats itself. the last should be cheese as the top layer. Middle rail for 30-40 min. Done IT is also enough for the other day :-)))