Peel onions and garlic, finely cut.
Peel the carrots, rinse and grate.
Heat the frying pan, add vegetable oil and brown the chopped ingredients.
Transfer the ground beef to the frying pan. Add also chopped garlic. Simmer over low heat, stirring from time to time.
Cut the tomatoes, peel them (see below) and add to the pan. Simmer for about 15 minutes. Season with salt, peppercorn mix, basil and Provencal herbs.
Make Béchamel sauce. Heat the frying pan or saucepan, add butter. When the butter is melted, pour the flour. Stir thoroughly so there are no lumps. Then pour in milk with a thin stream. Salt to your taste. Simmer until the sauce thickens (about 10 min.).
Take a baking dish. Grease it with butter. Put the lasagna sheets, the second layer is stewed beef, the third – Béchamel sauce, the last – grated cheese. Repeat the actions. Sprinkle with grated cheese on top. Bake in the oven for half an hour at 400 F.
How to choose ground beef? A fresh ground meat has an even color.
To save time, buy cooked lasagna sheets.
The number of sheets per serving may vary, it depends on the baking dish.
How to peel off the tomatoes? Rinse the tomatoes. Cut a shallow “X” in the bottom of each tomato. Fill a pot with water, bring to a boil, and dip the tomatoes into boiling water for a minute. Then cover them with cold water and peel with a sharp knife.
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