The Ultimate Lasagna: A Delicious and Hearty Homemade Dish

Cook the Vegetables: In a large skillet, sauté the chopped onion, grated carrot, diced bell pepper, and minced garlic in a little oil until softened, about 5-7 minutes.

Add the Meat: Add the minced meat to the skillet, breaking it up as it cooks. Season with salt, black pepper, paprika, and your choice of herbs. Cook until the meat is browned and fully cooked.

Add Tomatoes: Stir in the diced tomatoes and let the mixture simmer for about 10 minutes until the sauce thickens slightly. Set aside.

2. Make the Béchamel Sauce:

Melt the Butter: In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes to make a roux.

Add Milk: Slowly add the milk to the roux, whisking constantly to prevent lumps. Continue to cook until the sauce thickens, about 5 minutes. Season with a pinch of salt, black pepper, and paprika.

3. Layer the Lasagna:

Boil the Lasagna Sheets: If necessary, boil the lasagna sheets according to package instructions until al dente. Drain and set aside.

Assemble the Lasagna: In a large baking dish, start with a layer of the meat sauce, then add a layer of lasagna sheets, followed by a layer of béchamel sauce. Repeat the layers, finishing with a layer of béchamel sauce on top.

4. Add Cheese and Bake:

Top with Cheese: Sprinkle a generous amount of grated mozzarella cheese over the top layer of béchamel sauce.

Bake: Preheat your oven to 180°C (350°F). Bake the lasagna for 25-30 minutes, or until the cheese is melted and bubbly with a golden brown crust.

5. Serve:

Garnish: Once out of the oven, allow the lasagna to rest for a few minutes before slicing. Garnish with fresh chopped parsley and serve hot.

Serving and Storage Tips:

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