Lasagna with Minced Meat and Vegetables

Fill a large pot with plenty of water, add a small amount of vegetable oil and 1 pinch of salt, and bring to a boil. When the water boils, add the lasagna sheets to the water one by one so they do not stick together. Boil for approximately 5-10 minutes according to the instructions on the packet, until they remain slightly firm. Drain the boiled sheets, immediately rinse them under cold water, and arrange them side by side on a clean kitchen towel so they do not stick.

Finely dice the onion and mince the garlic. Add olive oil to a large pan and heat. Sauté the chopped onion and garlic with salt and black pepper for approximately 5 minutes over medium heat until fragrant and softened.

Add the ground meat and grated carrots to the sautéed onions. Continue to sauté over medium heat for approximately 8 minutes, mashing with a wooden spoon until the meat changes color, releases its water, and is lightly browned.

Add the diced red peppers and finely chopped green onions to the pan. When the vegetables are slightly softened, add 1 tablespoon of balsamic vinegar just before adding the tomato paste, and stir for 1-2 minutes until the vinegar is completely absorbed. Then, add the tomato paste and sauté until the paste is fragrant. Finally, add the finely chopped fresh parsley, mix, and remove the pan from the heat.

Lightly grease the bottom of a heat-resistant glass dish or baking pan. Spread a thin layer of béchamel sauce over the bottom of the dish. Arrange the first layer of lasagna sheets side by side on top, leaving no gaps between them.

Spread the prepared meat and vegetable mixture evenly over the arranged lasagna sheets. Drizzle a amount of béchamel sauce over the meat mixture and sprinkle with grated kashar cheese. Repeat this sequence (lasagna sheet, meat mixture, béchamel sauce, kashar cheese) until your ingredients are finished. Pour the remaining béchamel sauce to completely cover the top layer and cover it generously with grated kashar cheese.

Bake the prepared lasagna in a preheated oven at 180 degrees for approximately 25-30 minutes, until the lasagna sheets are completely soft and the cheese on top has melted and turned golden yellow. If desired, you can brown the top of the cheese well by turning on only the grill setting of the oven for the last 3-5 minutes. After removing from the oven, let it rest at room temperature for 15 minutes so it can be sliced cleanly and serve hot.