Preparation
Step 1
To make the filling: In a pot, fry the onion and garlic in olive oil. Add the meat and cook until browned.Add the carrots, mushrooms, bell pepper, and tomato paste.Season with salt, pepper, and thyme. Cook until the meat and vegetables are cooked through. Add the tomato sauce and cook for 10 minutes on low heat.
Step 2
To make the béchamel sauce: In a pot, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually whisk in the milk. Season with salt and pepper. Cook until the sauce thickens.
Step 3
Preheat the oven to 180°C.
Step 4
Spread a thin layer of béchamel sauce in a baking dish. Top with a layer of lasagna sheets. Add a layer of the meat and vegetable filling. Repeat layers until all the ingredients are used. Top with the remaining béchamel sauce and mozzarella cheese. Bake for 30-40 minutes, or until golden brown and bubbly. Serve hot.
