Lasagne

5 layers: meat, red tomato sauce, white bechamel sauce, green pesto sauce, lasagne noodles

1. Meat (could also be chicken breast or fish)
Fry 2 packages of ground beef

2. Red tomato sauce
1 can of tomatoes
5 fresh tomatoes
5 carrots (or other vegetables eg. celery, red pepper etc.)
1 onion
2-3 garlic cloves
salt, pepper, sugar, green italian style herbs (oregano, basil or thyme) for seasoning

Cook all ingredients until carrots are soft and blend (to hide vegetables for the kids...)

3. White bechamel sauce
2 tbsp butter
2 tbsp flour
5 dl milk
1 bay leaf ("laurbærblad" - dried leaf)
nut meg ("muskatnød")
salt & pepper
evt. some grated cheese (emmentaler, gruyere or parmesan)

Melt butter in pot with the flour. Add milk slowly while whipping constantly so it gets absorbed. This is the tricky part. Add the bay leaf and cook sauce at very low heat for 15-20 minutes. At the end add nut meg and salt & pepper.

4. Green pesto sauce
1 basil plant
1/2 package of parmesan cheese
100 g. pine nuts
1-2 garlic cloves
1-2 dl. olive oil
1/2 lemon (the juice)

Blend all ingredients

Assemble the lasagne in the above order (repeat the five layers two times) and end with a layer of the lasagne noodles. On top of this put a bit of the bechamel sauce and a package of grated cheese.

Variation:
Put ricotta cheese as one layer
And voila:

Inspiration from http://gastromand.dk/hjemmelavet-lasagne-fra-bunden/