Summary

Ingredients

• 1 pack lasagne platter (s) (easiest the one without pre-cooking)
• 500 g minced meat
• 1 onion (s)
• 1 packet tomato (s), happened
• 2 cloves garlic
• 1 tablespoon oregano
• 1 tablespoon basil
• 1 pinch (s) tarragon
• 1 pinch (s) sugar
• 3 tablespoon butter
• 6 tablespoon flour
• 3 cup milk (whole milk)
• salt and pepper
• 200 g mozzarella
• nutmeg

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Instructions

1. Fry the minced meat together with the chopped onion. Season with salt, pepper, the herbs and the chopped garlic cloves. Pour in the tomatoes, except for a small remainder, and let simmer covered for 30 minutes. In the meantime, melt the butter in a saucepan and stir in the flour with a whisk. Then pour in the milk, first drop by drop, then faster and faster and always stir vigorously. When the sauce becomes thick, season with salt and nutmeg and set aside. Pour a saucepan made of tomatoes into a baking dish. On top of that comes a layer of pasta. Now put a thin layer of minced meat sauce on top and another layer of pasta. Spread thinly with bechamel sauce and another layer of pasta. Continue until the sauces are used up. Place the last layer of pasta on top and pour the rest of the tomatoes on top. Cut the mozzarella into thin slices and cover the lasagna with it. Place in the oven at 200 degrees for approx. 20 minutes or until the mozzarella has melted into a golden-yellow crust.
2. The lasagna can be spiced up by letting approx. 100 g spinach leaves collapse dripping wet together with a chopped clove of garlic, seasoned with salt, pepper and nutmeg in a pot in a few minutes. The spinach is then built into the lasagna as an additional layer.