Summary

Ingredients

• 1 large onion (s)
• 3 large clove (s) garlic
• 400 g minced meat (beef)
• 1 can tomato (s), peeled
• 1 tablespoon tomato paste
• 1 cube broth
• salt and pepper
• 2 basil leaves, fresh, crushed
• 50 g butter
• 1 small onion (s)
• 50 grams flour
• 750 ml milk
• 1 point lasagne plate (s)
• 50 g parmesan, rated
• 20 g butter, cut into flakes
• 5 packs mozzarella
• oregano
• some fondor
• some fat for the shape
• olive oil

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Instructions

1. For the ragout, heat the olive oil in a pan. Peel and chop the large onion and add. Peel the garlic cloves, cut them into small pieces and sweat them too. Then add the meat and fry briefly. Add the peeled tomatoes, tomato paste and the cube of stock. Add small amounts and season with herbs and spices as required. Stir and cook on the low setting for about 30 minutes.
2. For the bechamel sauce, let the 50g butter melt in a saucepan. Peel and chop the small onion. Steam separately until translucent and then add to the butter. Slowly add the flour and add a little milk. Stir until the sauce is creamy. Then add the flour and milk again and, while stirring constantly, make sure that they don`t clump together. Repeat until everything is used up. Season with salt and fondor to taste.
3. Grease a saucepan. Cover the bottom thinly with bechamel sauce. Lay out a layer of pasta next to each other. Then pour the bechamel sauce over it again. Now cover with a layer of ragout and mozzarella slices. Repeat this process four times. Finish with the sauce and ragout as the last layer. Finally cover everything with the grated Parmesan. Now spread flakes of butter over it.
4. Bake in a preheated oven at 180 ° C to 200 ° C for 30 minutes.