|15 ml||fresh chillies — 573|
|2||garlic — cloves, finely chopped|
|4||carrots — peeled and finely chopped|
|3||rosemary — chopped|
|1||onion — finely chopped|
|100 g||bacon — finelt chopped|
|750 g||beef mince — lean|
|1 can||tomatoes — chopped|
|1||packet of lasagna pasta sheets|
|1 - 1.5 l||milk|
|salt and freshly ground black pepper|
|1/2 cup||parmesan cheese — grated|
Heat the olive oil in a large pot and sauté the garlic, carrots, herbs, onion and bacon for a few minutes on high heat.
Add the meat allowing it to brown. When mixed through, add the can of chopped tomatoes.
Set the stove on medium to low heat, cover and let it cook until the meat is cooked and the carrots are soft. You might want to give it a stir every now and then. Set aside.
Prepare the béchamel sauce: Heat the butter on medium to high heat in another saucepan until melted, remove from stove and add the flour. Whisk and then add the milk. Give it another whisk through to ensure that there are no lumps.
Put it back on the heat and whisk as it heats up, cooks through and thickens to your liking. Add salt and black pepper to taste.
Use an oven-proof dish to construct your lasagna layers. First off, drizzle a tablespoon or two of the meat juice from the pot of lasagna meat. There should be quite a lot of juices that cooked up.
Then slide one or two (depending on the size of your dish) pasta sheets on the bottom of the dish, top with a small layer of meat, a layer of béchamel sauce and another layer of pasta sheets.
Repeat this step, now the last layer should be the béchamel sauce (depending on how deep your dish is).
Sprinkle the top of the béchamel layer with grated Parmesan cheese and paprika, and bake in the oven for 30 minutes. A knife should easily glide into the baked lasagna when it’s done.
Serve hot with a side of salads, or healthy vegetables.