Summary

Ingredients

• 600 g minced meat, mixed
• 2 tablespoons oil
• salt and pepper
• oregano
• 3 medium carrot (s)
• 4 stalks celery
• 200 g ham (Black Forest)
• 300 ml meat broth
• 1 tube tomato paste
• 100 g parmesan, rated
• 200 g Gouda cheese, rated
• 1 clove garlic
• 1 small chilli pepper (s), red
• 2 tablespoon butter
• 2 tablespoon flour
• 500 ml milk
• nutmeg
• 300 g lasane plate (s), reen and white

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Instructions

1. Fry the mince in the oil and season with salt and pepper. Depending on your taste, garlic, onion and / or chilli can also be fried.
2. Peel the carrots and then chop them together with the celery in the food processor. Caution, not too small, no puree should be made! Cut the ham into small cubes.
3. Add the vegetables and ham to the mince and fry for a good 5 minutes. Then add the stock, tomato paste and oregano and simmer until the bechamel is ready.
4. For the béchamel, put the butter in a saucepan and melt it. Add the flour and stir with the whisk. Then add the milk and bring to the boil. Always stir so that no lumps form.
5. Mix the bechamel with the minced vegetable sauce and season with salt, pepper and nutmeg to taste.
6. Now layer everything in the lasagne dish:
7. First sprinkle 1/3 of the sauce, then half of the Parmesan, then white lasagne plates, half of the remaining sauce, the other half of the Parmesan, green lasagna plates, the remaining sauce and finally the Gouda on top.
8. Bake in the oven at 200 ° C for approx. 30 to 35 minutes. Cover for the first 20 minutes to prevent the cheese from burning.
9. We always drink a dry red wine with it.