Cost: About 30 Shekels (US Dollar 8.5)
500 g ground beef
1 can crushed tomatoes
400 ml water
2 bay leaves
salt and pepper
pasta sheets (store bought or homemade)
2 spoonful flour
400 ml milk
Cut the garlic and onion into fine cubes and fry for a few minutes in the olive oil. Add the beef and cook until browned. Cut the carrot into small cubes and add as well together with the bay leaves. Pour in the tomatoes and the water and cook on low heat for about an hour. Season with salt and pepper. You might have to add more water during the process and make sure that at the end the sauce is a bit watery as the pasta will absorb some of the fluids.
In a oven-proof dish layer the sauce and the pasta, I normally make about 3 layers.
To prepare the béchamel sauce, melt the butter in a small pot. When melted add the flour and mix well and then and the milk. Continue to mix while heating until the sauce thickens. Add a bit of grated nutmeg. Pour the sauce over the lasagna and bake at 200 degrees Celsius for about 45 minutes to an hour.
Very good and worth all the work. Serve with a green salad.
For a kosher version, the béchamel sauce can be made with margarine and coconut milk.