Lasagna with rich beef red sauce, easy to be done and delicious too. You can freeze trays if you would like to and they can sit for up to 3 months in the freezer - a very quick lunch to grab from the freezer and heat up in the oven.
3 tbsp oil
1 onion diced
3 garlic clove minced
500gr minced meat
2 carrots shredded
1 cup of green peas
1 green pepper
1 red pepper (optional)
4 tbsp tomato paste
Dried or fresh basil - chopped
4 tbsp flour
2 tbsp butter
If you buy the lasagna that needs to be boiled first, do so before anything following the instruction. If you buy the one that does not need to be cooked then leave for later use.
Heat oil in a deep pan, and add the meat with the onion and garlic. Cook for around 10 min. Once cooked, add carrots, green peas, green pepper, red pepper. If you want you can add mushroom, even corn. Cover and let it cook for 8 minutes. Add salt and basil plus the tomato sauce with around 1 cup and half of water. Let cook for 2 minute and turn off.
For the bechamel, I mix the flour in the cold milk and bring to boil. Then add the butter and the nutmeg plus the salt. Super easy.
Before assembling the lasagna, heat oven to 200 degrees C.
For assembly, put a little of bechamel at the bottom, then layer of lasagna, then bolognese sauce, bechamel, pasta, bolognese, bechamel, and so on. At the end, pout mozzarella cheese on top.
Bake for 30 minutes, and stick a fork to see if the lasagna has been cooked in case you used the type that doesn't need to be cooked. If its soft, bring to broil to allow the cheese to have this brown beautiful color.