Cabbage leaves dipped in boiling water for 5 minutes. Take out, cool. Grate cheese on a grater. Forcemeat mix with rice, season with salt and pepper. In skillet, heat oil. Onion cut into cubes, carrots grate on a grater. Fry the onions until transparent, then add carrots. Fry a little and add the tomato paste. Fry for a minute and bring to taste with salt, pepper and sugar.

For the Bechamel sauce: melt butter over low heat in a saucepan, add flour, mix well. Without removing from heat, in small portions pour the milk. Stir, bring to the boil and cook for 3-5 minutes until the sauce thickens. Season with salt and pepper and season with nutmeg. At the bottom of the baking dish spread some sauce on top of cabbage leaves. It can be not whole leaves, and pieces.

Then place a layer of stuffing.

On top lay a layer of vegetables and sauce again.

Then the leaves of the cabbage. On top of the leaves, sprinkle with grated cheese. Continue to repeat layers.

Preheat the oven to 170*C. Prepare the lasagna in about 40-50 minutes. Be guided by your oven. Then the form is removed, to give the lasagna to rest for 10 minutes, and serve. Bon appetit!