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Origin: Italy
Lasagna
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This is a recipe for a slightly different lasagna, though it contains both zucchini and carrots, but much less cheese then the original Italian lasagna. You can either make your own tomato sauce or buy one already made to save time.

Ingredient List for 6 servings:
Button Lasagna
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15 Lasagna plates
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500 gr Minced meat
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2 Onions
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2 Carrots
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250 gr Tomato puree
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1 Zucchini
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1 Garlic clove
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1 pinch Salt
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1 pinch Pepper
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125 gr Grated cheese
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1 tablespoon Olive oil

Button Sauce
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50 gr Butter
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2 tablespoons Flour
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500 ml MIlk
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1 pinch Nutmeg
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1 pinch Pepper
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1 pinch Salt

Oven temperature:
200 degrees Celsius
Instructions:
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Boil the lasagna plate in water for a few minutes, drain them in cold water.
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Heat up the oven at 200 degrees Celsius.
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Peel and cut the carrots, zucchini, and the onions.
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Fry the onions and the minced meat in olive oil. Add the tomato sauce, vegetables and the spices.
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Press the garlic clove in the mixture and let it simmer on low heat for a few minutes.
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Melt butter in a casserole, add the flour and stir together.
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Add milk and the spices. Stir until the sauce is getting thick.
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Butter a rectangular oven form and cover the bottom with lasagna plates.
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Place a thin layer with the minced meat mixture, and pour some of the sauce on top of the meat. Repeat the procedure, and end the top layer with only sauce and the grated cheese.
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Place the lasagna in the oven for 20 minutes, or until the sauce is golden brown.
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