You Will Never Buy Lasagna Again! A New Way to Cook Dinner❗

Cook the lasagna pasta according to the package instructions, drain, and set aside.

Make the White Sauce (Bechamel):
In a medium saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 1 minute until it forms a smooth paste. Gradually add the milk while whisking continuously to avoid lumps. Continue to cook, stirring, until the sauce thickens. Once thickened, remove from heat and set aside.

Cook the Minced Meat:
In a large skillet, heat a little oil over medium heat. Add the finely chopped onion, garlic, and grated carrot, and sauté for 3-4 minutes until softened. Add the minced meat and cook until browned, breaking it apart with a spoon. Season with salt, pepper, and a pinch of chili if you like a bit of spice.

Add the Vegetables:
Stir in the diced bell pepper and chopped spring onions. Cook for an additional 3-4 minutes until the vegetables are tender.

Combine Eggs with White Sauce:
In a separate bowl, whisk the eggs and gradually combine them with the white sauce. This will add richness and a silky texture to the lasagna.

Assemble the Lasagna:
Preheat the oven to 180°C (350°F). In a baking dish, layer the cooked pasta, then top with a portion of the meat mixture and drizzle with some of the egg-white sauce mixture. Repeat the layers until you’ve used up all the ingredients, finishing with a layer of the white sauce.

Bake:
Bake the lasagna in the preheated oven for about 25-30 minutes, or until the top is golden and bubbly.

Garnish and Serve:
Once out of the oven, garnish with fresh dill and parsley, and top with additional spring onions for a fresh and vibrant finish. Let it rest for a few minutes before slicing.

Serving and Storage Tips