Ingredients:

. 1 lb. lasagna sheets.
. 2 cups mixed cheese, grated (mozzarella,Swiss, kashkaval).
. 1/2 cup parmesan cheese, grated.

Meat Sauce:

. 1 lb. medium ground beef
. 1 medium onion, chopped
. 4 cloves garlic, mashed
. 3 Tbs. butter
. 1 carrot, chopped
. 1 celery stick, chopped
. 3/4 lb. tomato sauce
. 1 Tbs. tomato paste
. 1/2 cup water
. 1 tsp. sugar
. Salt and white pepper, to taste
. 2 bay leaves
. 1/2 tsp. basil

White Sause:

. 4 Tbs. flour
. 3 Tbs. butter
. 3 cups milk
. 1/4 tsp. nutmeg
. Salt and white pepper

Preparation:

Melt the butter in a heavy saucepan and fry the onion and garlic until pale in color.
Add the carrot and celery and saute for 10 minutes.

Add the beef and cook for another 5-7 minutes. Stir in the tomato sauce, sugar, tomato paste,
salt and pepper and simmer for 15 minutes longer.

Pour in the water, add the bay leaves and basil and continue to cook over low heat until the sauce thickens.
Remove the bay leaves and set aside.

To prepare the white sauce, blend the flour in a saucepan with the butter.
Gradually add the milk, whisking continuously, until a smooth sauce is obtained. Season to taste.

Drop the lasagna sheets into a pan of hot salted boiling water for 7 minutes. Remove with a slotted spoon into a
colander and rinse with running cold water. Drain the lasagna sheets on a kitchen towel.

Lightly oil a baking tray or casserole and line with one layer of pasta, spread evenly with a layer of meat sauce
and top with a layer of white sauce. Sprinkle with parmesan and mixed cheeses.

Repeat the operation by alternating the layers of pasta, meat sauce, white sauce and cheese, until all the
ingredients are used. Finish with a top layer of pasta, white sauce and combined grated cheeses.

Bake for 30-35 minutes at 350°F until the cheese has melted. Cut into squares and serve hot.

Enjoy...