Ingredients:
250 g lasagna (dry sheets)
400 g minced meat (beef or mixed)
1 onion, finely chopped
2 garlic cloves, chopped
1 large carrot, diced
1 red sweet pepper, diced
400 g tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
200 g grated mozzarella
50 g grated parmesan
olive oil
salt and pepper to taste
Preparation:
Preheat the oven to 180°C.
In a large frying pan, heat the olive oil over a medium heat. Fry the onion and garlic until soft.
Add the carrots and red pepper. Cook, stirring, for about 5 minutes.
Add the ground meat and cook until the meat is crusty.
Add tomato sauce, basil, oregano, salt and pepper. Stir and cook over low heat for about 15 minutes.
In a large pot of boiling salted water, cook lasagna until half-cooked, according to package directions.
In a deep baking dish, place a layer of meat sauce, then a layer of lasagna sheets, then mozzarella. Repeat the layers, ending with a layer of meat sauce.
Sprinkle the lasagna with parmesan.
Bake in the oven for about 25-30 minutes, until the top is golden and bubbling.
Allow to rest for 10 minutes before serving.