for 4 people

	oil, for frying
600 g	minced meat (beef)
¾ tsp	salt
1	onion, finely chopped
a little	pepper
2	garlic cloves, finely chopped
140 g	carrots, cut into cubes
1 tin	chopped tomatoes
1 tsp	dried basil
1 tsp	dried oregano
¼ tsp	salt
6	white lasagne sheets
2 dl	vegetable bouillon
50 g	grated Parmesan
3 sprig	rosemary, needles removed

How it's done

Heat a little oil in a wide non-stick frying pan. Fry the mince in batches for approx. 3 mins. per batch, remove, season. Add a dash of oil to the same pan, sauté the onion, garlic and carrots for approx. 3 mins. Add the mince with the tomatoes and all the other ingredients up to and including the salt, mix. Break the lasagne sheets into pieces, spread on top. Pour the stock over the top, cover and simmer over a medium heat for approx. 15 mins. Sprinkle over the parmesan and rosemary, cover and simmer for approx. 3 mins.

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