We need two sauces: white (Bechamel) and red (Bolognese). Start with red). To do this, grind the onion and fry in vegetable oil until Golden brown

To the onions add the minced meat and fry them 10 minutes together. You need a good mix to the ground beef did not become one piece, I decided to separate the grains

Add the tomato and simmer all together for another 10 minutes. Add salt, pepper to taste, a teaspoon of dried Basil, 2 tsp chopped parsley. The red sauce is ready. Leave it and begin to prepare white))

Butter (about 50 g) to melt in the pan, add the flour and fry it until Golden brown. Then a thin stream slowly pour in the cold milk. The main thing to avoid lumps. To be honest, for me this is the hardest))) So I this mixture is stirred in a blender and then poured back into the pan and bring to readiness. The sauce is ready when the milk will start to boil and thickens. Boil is not necessary. Sprinkle with salt and pepper it to taste.

Now we begin to assemble our lasagna. This process resembles the Assembly of cake)) On the bottom of the form, coated with butter, put the sheets of lasagna. Pour about a fourth of the white sauce, spread a third of the red, sprinkle with grated cheese quarter

The procedure then repeats itself: sheets of lasagna -->white sauce-->red sauce> shredded cheese. The last layer must be lasagne, white sauce and grated cheese. Cover the form with foil and send in a preheated 160 degree oven.

Cooking time depends on the lasagne. On the packaging it usually says. I have provided 25 minutes. But I cooked 40 minutes)) was Afraid that the leaves will not have time to soak. 20 minutes before the end remove the foil so the top layer of cheese is slightly browned. Actually, all!)) Enjoy this delicious, juicy and, as it turned out, simple cooking dish. Bon appetit to you and your family!)