Italian-american lasagne

Preheat the oven to 200 ° C.

Chop the onions and finely chop the garlic.

Peel and cut the carrot into thin slices and the celery in bows. Grate the cheese.

Heat the butter in a frying pan for the vegetable sauce and fry the onion and garlic for 3 minutes. Add the carrot and celery and cook for 5 minutes.

Add the tomatoes and pepper and salt to taste. Bring to the boil and cook on a low heat for 15 minutes with the lid on the pan. Stir frequently.

In the meantime, heat the remaining butter in a pan for the bechamel sauce. Add the flour and let it stir in 5 minutes.

Add the milk when the flower starts to turn brown. Bring to the boil and cook for 10 minutes. Stir frequently. Season with salt and pepper.

Remove the skin from the sausage and mix the meat with the oregano. Shape balls the size of a marble.

Fry the balls in a frying pan without oil or butter in 5 minutes until done.

Put a layer of vegetable sauce in the baking dish. Cover with a portion of the lasagne sheets and add a layer of vegetable sauce.

Cover with half of the meatballs, béchamel sauce and cheese. Cover with the rest of lasagne sheets, sauce, sheets, balls, béchamel and cheese.

Bake in the oven until golden brown and done in 35-40 minutes. Bon appétit! .