• Lasagna sheets (depends on the cooking tray – 5 rows)
• 200 grams of yellow cheese

For the Napoletana sauce:

• 100 grams of mushrooms
• 1 onion
• 300-400 grams of ground meat mixture
• 1 pc. carrot
• 3-4 cloves of garlic
• 400 grams of minced tomatoes
• 1 tablespoon f red pepper, black pepper, salt, a pinch of nutmeg and a pinch of sugar
• 5-6 sprigs of parsley
• 1-2 sprigs of savory and basil
• Roots of parsley and celery
• Several celery leaves
• 2 tablespoons of flour
• 60-80 ml of ​​wine
• 1 cup of chicken broth
• 3-4 tablespoons of cooking oil

Additionally:

• 2-3 teacups of Bechamel sauce

Gently fry the chopped onion, add the sliced roots, carrots and the previously steamed mushrooms and tomatoes. Fry until the liquid evaporates. Add the flour, red pepper and dilute with chicken broth.
Before the sauce fully thickens, add the gently sauted with herbs ground meat, the vegetables leaves, salt and a pinch of sugar. Slightly dilute the sauce with wine and keep on the hot plate for 1 minute. Order a thick layer of lasagna sheets in a tray, cover them with sauce and sprinkle with grated hard cheese. Make 5 layers, starting and ending with lasagna sheets. Cover with rare bechamel sauce at the top, sprinkle with grated cheese again and put it in the oven to bake. Before removing from the oven cover it with remaining cheese.

Ingredients

• 50-60 grams of bacon
• 1 onion
• Slice of celery
• 1 pc. carrot
• 50 grams of butter
• 300 grams of ground beef
• 150 grams of minced pork
• 150 grams of sausage (preferably spicy)
• 1 clove of berry
• Pinch of cinnamon
• 1 teaspoon of black pepper
• 800 grams of canned or fresh peeled tomatoes
• 1 teacup of milk
• Pinch of salt
• 100 grams of parmesan cheese
• Lasagna sheets

Bechamel Sauce:

• 2 tea cups of milk
• 1 / 4 tea cup of butter
• 1 / 4 tea cup of flour
• Sea salt

Fry the the sliced bacon, celery, carrots and chopped onions with oil on medium heat until onions become lightly golden. Add pork, beef and finely chopped sausage and increase the temperature of the hot plate. Cook until the meat turns brown. Then use the crushed cloves, cinnamon and pepper to season it. Add the minced tomatoes and leave the mixture to boil, then reduce the temperature of the hot plate to medium heat. Allow it to stew for 15 minutes. Add milk and salt. Leave the mixture on low heat to simmer for 2 and a half hours, while stirring it every 20 minutes.

Prepare the bechamel sauce by heating the milk until it almost starts to boil. In a separate pot melt the butter together with the flour on low heat, stir vigorously with a spoon for 1 minute and removed from the hot plate. Slowly add half of the hot milk in the flour mixture whle stirring it constantly. Put it on the hot plate again and leave it on low heat until the sauce begins to thicken. Slowly add the remaining milk, while stirring constantly again. Stir until the sauce boils. Season with a little sea salt and continue stirring until it become a thick sauce. If there are some lumps broken them with spoon.

Spread a rectangular tray with olive oil it should not be aluminum. Cook the lasagna sheets according to the package. Put a row of lasagna sheets on the bottom. Pour 1/3 of the meat mixture on it and 1/3 of the sauce. Sprinkle with grated Parmesan. This is repeated twice more, and the top ends with a row of sheets, which are sprinkled with grated Parmesan. Bake the lasanga in a preheated to 190 Celsius oven for 20-30 minutes until it gets slightly brown. Remove from oven and leave for 5-10 minutes to cool before serving.

Ingredients:

• 250 grams (1 package) of lasagna sheets
• 250-300 grams of ground meat
• 1 onion
• 250 grams of minced tomatoes
• Cheese
• Pepper
• Salt

For the Bechamel sauce:

• 4-5 tablespoons of cooking oil
• 4-5 tablespoons of flour
• 300 ml of milk

Cooking directions

Chop the onion and mix it together with the tomato sauce, then stew it gently. Add the ground meat and mix well, add salt and pepper as much as you like and allow it to thicken.

Prepare the Bechamel sauce in another container. Put the oil and wait it until it becomes hot, then put the flour. Fry it until it turns light, gold color and then add the milk. Stir it until sauce thickens and becomes smooth and homogeneous mixture. Put some salt and pepper as much as you like it to be and remove it from fire.

The lasagna sheets are prepared according to directions on the package. Line them up in a cooking tray, when you first put a row of pastry, on top of it the tomato sauce with ground meat, then bechamel sauce on it and so on until you finish the ingredients. At the end, there should be a row of lasagna sheets on top, covered only with Bechamel sauce. Sprinkle plenty of grated cheese on top and bake in moderate oven for 30-40 minutes.