Add spices (herbes de Provence, salt, pepper and sweet paprika) to the minced meat and mix well.
Peel the onions and chop into cubes. Peel the garlic cloves and crush through the garlic press.
Heat a frying pan and pour in 4 tablespoonfuls of vegetable oil. Fry the onion and the garlic for 2-3 minutes. Add the minced meat with the spices. Fry everything for a couple of minutes.
Pour in the tomato purée and tomato concentrate. Stir well and turn off the fire after 2 minutes.
Smear the mould with dimensions 30 x 22 x 6 cm with oil from the inside.
Grate the mozzarella and the hard cheese on a grater. Put both cheeses together in a bowl and stir.
Soften the pasta flakes slightly before putting them in the baking pan. Pour the water onto the frying pan and heat until boiling. Reduce the fire to a minimum. Immerse the flakes in the boiling water, adding three at a time. Pick them out after approx. 1 minute and put them at the bottom of the baking pan.
Spread a thin layer of meat filling throughout the pasta. Put the grated cheese on the filling. Put further three pasta flakes and a layer of meat filling and cheese onto the cheese. Repeat this step for further two layers. After the fourth layer of pasta, do not put any more meat.
Pour the lasagne with a mixture of white sauce.
Put the baking pan with the lasagne ready for baking in an oven heated up to 180 degrees and bake for 50 minutes.