• 20 sheets of lasagne pasta
  • 800 g mixed minced meat
  • 500 g tomatoes in cubes or plum tomatoes
  • 30 g finely grated carrots
  • 3 peeled onions
  • 3 cloves garlic
  • 3 tbsp chopped parsley
  • 2 tbsp chopped basil
  • 350 ml white wine
  • 600 ml stock
  • 7 tbsp olive oil
  • parmesan
  • salt and pepper

White sauce

  • 300 ml Zelene Doline milk
  • 300 ml Zelene Doline whipping cream
  • Zelene Doline butter
  • 6 tbsp flour
  • salt


Fry the chopped onions and garlic over a moderate heat. Add the minced meat and stir. Pour the wine over the meat. Then add the parsley and basil, fry for around 5 minutes and add the tomatoes. Finally, add the stock, salt and pepper and cook for approximately 30 minutes over moderate heat.

In the meanwhile, melt the butter in a small pan and gradually mix in the flour. Pour in the cream and milk, add some salt and stir continuously until the sauce comes to a boil. White sauce should be prepared over moderate heat.
Butter a baking tin and cover it with sheets of lasagne pasta, which can be cooked beforehand. Then top with white sauce, meat and more pasta in layers. Repeat, making as many layers as preferred. When finished, sprinkle some parmesan over the top.
Heat the oven to 200 °C. Bake the lasagne for 30 minutes. Take it out of the oven, allow to settle for 5 minutes and serve.