Lasagna with Minced Meat and Besamel

Preparation steps

• Season the minced meat with allspice, and pepper. In a larger and deeper pan, fry the minced meat until it turns brown, about 12 minutes. Put in one plate.
• In the same pan put the red and garlic to fry for about 2 minutes. Then add the carrots and fry for another 2 minutes. Finally add the champignons and kale. Add cumin, coriander and thyme. Simmer for about 10 minutes.
• Return the meat to the vegetables. Add milk, soup, red wine, tomato sauce and bay leaf. Cover and crunch for about an hour.
• Besamel sauce
• Melt the butter over low heat. Add three tablespoons of flour, mix until smooth. Add milk and salt to taste. Cook, stirring constantly, over medium-high heat until thickened. When it boils, add the bay leaf and stir for another minute, then remove from the heat.
• Stacking
• Cover the bottom of the pan with tomato sauce, stack the lasagna (I buy the ones that don't have to be pre-cooked). Put half of the minced meat and vegetable sauce on the lasagna, then a third of the bechamel sauce, then the grated cheese. Arrange a new row of lasagna on the grated cheese, the other half of the minced meat sauce and the other third of the bechamel sauce, then the grated cheese. Again put a row of lasagna, the last third of the bechamel sauce and grated cheese. Cover with foil.
• Place in the oven to bake at 200C, 50 minutes.
• Pleasant!