Ingredients:

- 75 gr yellow peppers
- 50 g carrots
- 40 gr celery
- 8 lasagna pasta sheets
- 450-500 gr minced meat (beef)
- 200 gr diced tomatoes
- 250 ml tomato sauce
- 1 clove garlic
- 50 gr Parmesan
- 50 g butter for pan greased
- 1 cup white wine
- 25 ml olive oil
- salt and pepper

Bechamel Sauce:
- 50 g flour
- salt
- 900 ml of milk
- 50 g butter

Instructions: 

In oil sear the celery and ground carrots, peppers and diced tomatoes, meat and garlic, then include the wine, salt and pepper and let stew until lessened. Include tomato sauce, let it stew a bit.

Melt margarine, include flour, blending rapidly, then include milk. The point when bubbling, evacuate from flame.

Heat up the lasagna sheets in a little water until it drench.

Brush container with spread and gathered a column of Bechamel sauce, lasagna sheets, meat sauce, Bechamel and so on. Sprinkle Parmesan and give the stove for around the range of 20 minutes over medium high temperature.