3 cans of tomatoes
1 can tomato paste
2 medium onions
3 garlic cloves
500 g ground meat
500 g sharp flavoured cheese
250 g cheese
2 tablespoons butter
4 tablespoons flour
2 cups milk
ground nutmeg, basil, oregano, pepper, salt, a dash of paprika
butter to cover casserole dish
Cook lasagne in slightly salted water for about 5 minutes. Take them out and spread separately so they do not stick.
In a pot combine chopped tomatoes; add basil and oregano, then chopped aubergine, courgette, peppers. Sauté over low heat. In the meantime chop onions, season with salt and pepper and fry everything.
Towards the end of frying add minced garlic and fry it a little, and then add mixture to the sauce.
Cook meat with onion in a pot for about 8-12 minutes over low heat. When the meat is fried add tomato paste and fry for a moment.
Add sauce. Season to taste. Remove from heat.
Make cheese sauce.
Melt butter in a pan, add flour. Fry everything for a moment until flour turns white, then stirring constantly slowly add milk until you get consistency of thick cream. Then add cheese and cook until cheese melts.
Spice with pepper and ground nutmeg.
In a casserole dish spread butter on the bottom. Then layer by layer put: lasagne, cheese sauce, and meat, top up with shredded cheese, and repeat layers until you run out of ingredients.
Sprinkle the top with cheese and basil.
Bake for 30 minutes in 109 C°.