. ½ packet lasagna sheets
. ½ kg Beef meat (minced)
. 1 can mushroom (slices)
. 8 fresh tomatoes (chopped)
. 1 Lt tomato puree
. 1 onion (chopped)
. 2 clove Garlic (chopped)
. 1 tbsp fresh chopped celery
. 2 tbsp fresh chopped basil
. Black pepper
. 1 bowl mozzarella (grated)
. Oil
. 1 Cup water
For bechamel sauce
. 3 tbsp butter
. 2 tbsp flour (I prefer flour than cornstarch, but who like cornstarch can use it instead)
. ½Lt Milk
. Salt
. Black pepper
. 1 teaspoon fresh parsley (chopped)

Method for lasagna sauce
. Heat oil in a saucepan, and add minced meat. Stir, and let cook for about 10 minutes
. Remove meat from the saucepan. Add chopped onion, stir and cook till it become transparent
. Add garlic and fresh tomato. Cook till tomato soften
.Pour tomato puree in the mixture, Add ½ cup water, salt, black pepper, basil, and celery. Cook till water evaporate
. Add meat, mushroom to the sauce, cover and let cook for about 40 minutes by adding the rest of water time to time.
. Prepare bechamel sauce till the meat sauce is being cooked
.bring milk to boil
. In a saucepan, melt butter and add Flour to it. Stir and till the flour absorb all the butter, remove from heat
. Add hot milk little by little to butter and flour mixture, mix well and bring the mixture on stove again
. Stir and add salt, black pepper and parsley. Keep stirring till the mixture become thick
. Remove from heat

Lasagna cooking direction
. Preheat oven on 180 degrees
.Grease an oven dish, add a little meat sauce into it, place 1 layer of lasagna sheet on it, cover the sheets with 1 spatula sauce of meat , and add 1/3 of bechamel sauce. Repeat this step again on other layers
. After dressing the layers, add rest of basil, and finished with grated mozzarella
. Put in oven and cook for about 40 minutes
. To make sure if it is ready, pick the layers with a knife, if it enter easily, it’s ready
.Serve hot with salads