Preparation We recommend you have a homemade tomato sauce ready beforehand. It is very simple: pour a jet of oil in a pan a heat it up; add the onion and garlic (thinly sliced). Whenever the onion becomes transparent, add the peeled tomatoes and let everything cook for about 20 minutes. When it is almost ready, you can add half a tablespoon of sweet paprika, half a tablespoon of sugar (if it tastes sour) and some spice to your liking (thyme, rosemary, basil...). Once the sauce is ready, put it aside and let it chill. Heat up the water in a big saucepan and, once it starts boiling, place the lasagne sheets one by one to prevent them from sticking. The next step will be chopping the vegetables in small chunks (the onion, garlic, green pepper and carrot) and stir-fry them in a pan. Firstly, cook the onion and the garlic until they are browned and then add the rest. Leave everything for about 15 minutes. Once the stir-fry is ready, add the meat together with the black pepper and a pinch of salt until you see the meat changes its colour and is sufficiently cooked. When the meat is ready, add half a glass of white wine (wait for about 4 minutes until it is reduced) and the tomato sauce (half a glass). Mix everything and remove it from the fire after other 4 extra minutes. To build up the lasagne, add some tablespoons of the remaining tomato sauce on the bottom of the tray and on top of the sheets. In between the sheets, add some of the meat mix until having several layers. Lastly, grate the Parmesan cheese on top of everything and bake the lasagne in the oven for 12 minutes at 190º with the grill option on. Presentation
