Lasagne

1. Prepare meat sauce and set aside: Heat 2 tsb olive oil in a large saucepan. Add the finely chpped onion, garlic and carrot, until softened. Add ground beef to the pan, cook over medium heat until meat canged color, stirring constantly and breaking up any lumps with a wooden spoon. Add tomato paste, water, keep cooking until it has evaporated. Salt and pepper to taste.
2. Prepare bechamel sauce: Melt 1/4 butter in a saucepan. Add the 4 tsb flour (approx), mix it well with wire whisk. Cook for 2-3 minutes. Add 2 cups milk, bay leaves, mix smoothly with the whisk. Bring the sauce to the boil, stiring constanly and cook until it became thicken. Season with salt and pepper.
3. Butter a large shallow baking dish, prefarably rectanguar. To assemble, spread the meat sauce over the bottom of the dish. Arrange a layer or lasagne sheet on top of the meat sauce. Cover with a thin layer of meat sauce, followed by bechamel sauce. Sprinkle with little cheese. Repeat the layers in the same order, ending with a layer of pasta coated with bechamel sauce. Sprinkle with grated parmesan cheese.
4. Bake in the preheated oven (190 celcius) for 20 (approx).

Note: Some people, when using dried pasta, they boiled it in boiling water for 4-5 minutes, and rinse it with cold water. Then lay the pasta out the same way. But I normally assemble the dried one just like that.