Here is a set of products I used in this time. The simplicity of the recipe is to use ready-made lasagna sheets and finished tomatoes in own juice, which saves time. At your request, you can use fresh tomatoes and tomato paste (the latter is not recommended, rather, in the extreme case). Onions, garlic, carrots, flour and chicken listed in the ingredients, though not them in the photo))) the Products are very ordinary. The carrot is not big, breast without skin and bones. Parmesan can be replaced with any hard cheese.

Prepare the chicken stuffing according to your taste. Add salt, but not much, because when the vexation from the tomatoes will need to desalinate

Finely chop onion, carrot grate on a coarse grater. Fry onions and carrots, add the ground beef. Fry a few minutes on high heat. Add tomatoes in juice and simmer for 20 minutes. Can take fresh tomatoes, remove the skin, finely chop and add to the stuffing is ready, as me. At the end of salt, add seasonings. Good Italian or Provencal herbs. While slow cooked beef with tomatoes grate the cheese and prepare the Bechamel sauce. Melt butter saucepan, add flour, stir to avoid lumps and pour in the boiled milk. Stir until thickened, add the nutmeg and salt.

Now the most important thing! Many recipes suggest the use of sheets or not otvarivaya, or boil. The first time I made as written on the box of lasagna, not otvarivaya. It turns out dry, the sauce permeates pasta enough. So, I recommend to soak for a few minutes the leaves in boiling water. It is better to do 1-2 of the sheet, since they can stick together and tear. Throw into a saucepan, pour boiling water and collect lasagna. While promazyvaya layers, the next sheet of pasta is soft.

Assembly. Grease the form with olive oil, pour a few spoons of the sauce and then lay out the first sheet of lasagna. Spread the sauce, spread the minced tomatoes and sprinkle with cheese. Repeat with all leaves.

Bake in the oven for 20 minutes at 220 degrees. Paste in this preparation is soft but not overcooked, the dish does not break, when cutting keeps the shape and taste due to the herbs of authentic Italian dishes. Bon appetit.

And here's my lasagna looks in the context of