Summary

Ingredients

• 300 grams flour
• 3 egg (s)
• 3 teaspoons oil
• 3 pinches salt
• 75 g ham, diced
• 300 g minced meat (pork)
• 1 onion (s), diced
• 2 garlic
• 1 tablespoon thyme
• 300 g spinach leaves (frozen)
• 125 ml white wine
• 3 sage leaves
• 1 carrot (s), grated
• 40 g butter
• 50 g ham, cooked
• 1 onion (s), diced
• 40 grams flour
• 250 ml broth
• 250 ml milk
• 1 bunch chives
• 3 tablespoon parmesan, freshly grated
• 100 g cheese (Gouda), rated
• salt
• pepper
• oregano
• oil

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Instructions

1. Knead a pasta dough from flour, eggs, 3 teaspoons of oil and salt, let it rest for 1 hour and roll out long strips with a pasta machine. Cut these into even plates that should fit nicely into the appropriate baking dish afterwards.
2. Fry the ham cubes and minced pork in the hot oil, add diced onion and garlic. Season with thyme, then pepper and salt. Pour in the white wine and broth and add the herbs. Mix in the grated carrot. Let everything stew together for 1 hour. Fold in the spinach and simmer gently for another 15 minutes. Season again to taste, then set aside.
3. For the bechamel sauce, heat the butter, gently fry the diced ham and the second diced onion in it. Dust everything with flour and then carefully add the stock and milk. Stir until smooth. Season to taste and fold in the chives.
4. Put a thin layer of bechamel sauce in a greased baking dish. Layer the fresh, uncooked lasagne sheets. Top each with a layer of minced ragout and again bechamel sauce. Continue doing this until everything is used up.
5. Sprinkle with parmesan and Gouda cheese and bake in the preheated oven at 220 ° C for approx. 45 minutes, covered with aluminum foil. Then remove the aluminum foil and bake for another 15 minutes.