拜託把英文食譜翻譯成中文。

INGREDIENTS:

10 sheets of barilla lasagne
450g minced veal
200g cherry tomatoes
100g champignon mushrooms
75g yellow peppers
50g butter
50g carrots
50g onion
50g grated parmesan cheese
40g celery
25g tomato paste
25g extra virgin olive oil
20g flour
1.5g bay leaves
1.5 litres vegetable stock
1 clove of garlic
1 glass dry white wine
salt and pepper

Bechamel sauce:
1 litre milk
45g butter
45g flour
1.5g nutmeg

Filling preparation :
Put the yellow peppers into the oven at 180 degrees Celsius for five minutes.
Peel and cut into strips.Brown the whole garlic clove and the finely chooped bay leaves,onions,carrots and celery in olive oil. Add the minced meat and cook for five minutes. Add the white wine and saute until it has completely evaporated.
Finally,add the tomato paste,flour,sliced champignon mushrooms and vegetable stock.Cook for one hour on medium heat.At the end,add the peppers and cherry tomatoes sliced in halves.

Bechamel sauce preparation :
Bring the milk to a boil.In a pat,melt the butter, add the flour and pour in the hot milk, quickly beating with a whisk to avoid the formation of lumps. When the mixture boils,remove from heat, add nutmeg and salt to taste.

Lasagne preparation:
Grease the edges of an oven dish.Pour a lodle of the bechamel sauce into the pan and place two sheets og lasagne on top. Add some of the veal meat sauce, two ladles of the bechamel sauce and a sprinkle of parmesan cheese. Repeat for five layers. Bake for 20 minutes at 200 degrees celsius.