Lasagna

I have tried lasagna in various ways, but this recipe is the best so far
Fry the onion, add minced meat, 1 spoon of roasted red pepper sauce and spices, and a little milk and flour, mix so that no lumps form.
crusts
cook in water with a little oil so that they do not stick. While the crusts are cooking, during this time make the béchamel:
100 grams of butter,
half a liter of milk,
3 spoons of flour.
And arrange the crust-sauce with meat-bechamel-cheese in a pan…

Carrot lasagna

Stuffing: Boil 800 grams of peeled carrots for 3 minutes in salted boiling water. Drain and cool. Cut into rings, sticks or leave whole if they are smaller.

Sauce: Melt 40 grams of butter, add 4 tablespoons of flour and fry very briefly, add 400 milliliters of instant vegetable soup (possibly replace with dissolved soup cube, but be careful with the amount of the same) and 200 grams of sour cream and cook the sauce. Add 100 grams of grated cheese (Emmentaler or any other) and 4-6 spoons of mustard (if you don’t like it, you can use less), juice of 1 lemon, salt and pepper.

Grease the deep dish in which it will be baked, cover it with cooked dough sheets so that the ends fall over the edges of the dish. Put carrots, a few spoons of sauce, some peeled sunflower (out of a total of 4 spoons), a layer of dough, carrots, sauce… until all the material is used up. “Return” the ends that fall over the edges into the container and cover with the last sheet of dough. Cover with the rest of the sauce and bake in the oven at 220 degrees for about 30-45 minutes.

source forum.b92.net

credit Thomas, Karen