Chop the onion, carrots and celery stalks. Garlic to flatten and spread on a heated pan with vegetable oil. Sauté the vegetables until transparent bow. Add dry Italian herbs. Add the ground beef. Stir everything and try to make minced meat was not lumps. Add the wine and (or) carrot juice. Add tomatoes in juice and mash them with a fork. Boil over low heat, stirring occasionally, and remove from the heat and let the sauce infuse (better night). To try and if sour, add a spoonful of sugar, salt and pepper to taste.

Cottage cheese or ricotta mixed with eggs and chopped parsley.

The first layer in the form, pour the tomato sauce with mincemeat, then put the sheets of lasagna. Top cottage cheese.

On a layer of cottage cheese - a layer of tomato sauce and sprinkle with cheese. A final layer of lasagna sheets and tomato sauce with minced meat

Place in oven and bake for 25 minutes in heated oven at 175*C (can cover with foil). Then get it, remove the foil and generously sprinkle with grated cheese (I had mozzarella) and bake for another 15 minutes.

Cheese should be melted and slightly browned, but not dry.