Lasagna in a Pot
2-3 sprigs of rosemary
- 350 gr. minced meat
5-6 grated tomatoes
Salt
2 tablespoons of flour, 1.5 cups of milk
Salt
Hot water
For the Bolognese sauce: Place a wide saucepan on the stove and heat it. Add olive oil and finely chopped onion and begin to sauté. When the onions begin to change color slightly, add the grated carrot (using the fine side of the grater) and stir. Add the thinly sliced garlic and stir. Add the finely chopped celery stalks and mushrooms and stir. When the mushrooms have softened slightly, add the finely chopped rosemary and stir. Add the minced meat, salt, and pepper, mix well, and let it cook. Add the grated tomatoes and stir. Add salt, pepper, and granulated sugar, reduce the heat, and let it simmer.
Place the long edge of a lasagna sheet vertically into the cooked bolognese sauce. Drizzle with the prepared béchamel sauce and continue placing sheets. Cover the pan and cook until the lasagna sheets are tender.
Once the lasagna sheets have softened, add the cream and stir carefully. Sprinkle grated fresh mozzarella cheese on top, cover the pan and cook until the cheese has melted. Serve hot.
