Peel onions, finely cut.
Peel the carrots, rinse and grate it.
Grind beef fillet. Put the attachments of grinder meat to the fridge for a few hours. Cut the beef into cubes (it’s better to use cold meat). Run the meat through the grinder with a coarser disk, then repeat the actions with a slightly finer disk.
Heat the frying pan, add vegetable oil and brown the chopped ingredients for about 2-3 minutes. Then transfer the ground beef. Cover with a lid, simmer for about 15 minutes, stirring constantly.
Cook Béchamel sauce. Heat the frying pan or saucepan, add butter. When the butter melts, add flour. Stirring with a help of spatula. Then pour in milk, add nutmeg. Cook until it’s thicken, constantly stirring.
Rinse the basil leaves under running water. Add to the frying pan, then put tomato purée. Stir well and simmer for about 25 minutes. If it’s very thick, add water.
Cut Mozzarella into rings.
Take a baking dish, arrange the ingredients in the following order: the first layer is lasagna sheets, the second – stewed beef with vegetables, the third – grated cheese, the fourth – Béchamel sauce, the fifth – Mozzarella rings, the sixth – lasagna sheets. Repeat the steps until the filling is finished. The last layer should be meat, sprinkled with cheeses.
Cover the baking dish with foil. Bake in the oven for about 40 minutes at 356 F.
How to choose ground beef? A fresh ground meat has an even color.
The number of sheets per serving may vary, it depends on the baking dish.
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