Bolognese Lasagne from Dutch Oven

Summary

Ingredients

• 500 g minced meat, mixed
• 2 onion (s), diced
• 6 tomato (s)
• 2 cloves garlic)
• 1 can tomatoes, strained, approx. 400 g
• 250 ml broth, clear
• 1 dash soy sauce
• 1 pack bacon cubes, approx. 25 g
• 1 teaspoon olive oil
• 10 lasagne plate (s)
• salt and pepper
• Herbs, Italian, Dried
• 250 g Gouda cheese, rated
• 50 g parmesan cheese, cut into pieces
• 1 packet sauce (Bernaise), approx. 200 - 250 ml

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Instructions

1. Fry the minced meat in the olive oil in a large saucepan. Then add the onions and fry them until they are translucent. Cut the tomatoes into fine cubes and add. Let it boil briefly and then add the tomatoes and the chopped garlic. Let it reduce a little and then top up with clear broth. Season to taste with salt, pepper, Italian herbs and soy sauce.
2. Light the coals, in this case 15 pieces for a 4.5 liter Dutch Oven, comparable to a 4.5 ft.
3. Line the bottom of the Dutch Oven with the bacon cubes. First put a layer of the minced meat sauce on the bacon, then a little Bernaisesauce and then the lasagne plates. Sprinkle a little cheese that you mixed beforehand on each layer of lasagna.
4. Cook in the closed Dutch Oven for about 1 hour on the coals (9 above, 6 below).
5. Serve when the top layer is lightly browned.