Classic Lasagna with meat

Put the butter and 2 spoons of vegetable oil in a skillet, melt. Gradually add flour and stir so that no lumps remain.

When all flour is mixed in, pour in all the milk. Reduce heat and simmer to the desired consistency: not liquid, but not too thick. The consistency of low-fat sour cream.

In a pan, heat the olive oil. Add minced meat (better pork + veal).

Fry minced meat until half cooked. Pour bolognese sauce into it, salt and pepper to taste.

Heat oven to 180 degrees. Grease the form with butter. At the bottom pour a little bechamel sauce, just a little, just to cover the bottom.

Lay out the layers (not boiled). Put the minced meat on the layers (no regrets!), Grated cheese on the minced meat. On cheese – bechamel sauce.

Sauce need to lay out as much as necessary, in your opinion, to get lasagna juicy. Put dry lasagna sheets on top of the sauce. Repeat the procedure.

Spread the last layer of sheets with bechamel sauce and cover it with cheese on top. Let stand for 7-10 minutes. Put in the oven. Oven 30 minutes.