For the Bolognese sauce, wash the tomatoes, drain them, cut them crosswise, place them briefly in boiling water and rinse them in cold water. Peel the tomatoes, cut out the stems and cut the tomatoes into cubes. Peel and dice onions and garlic.
Heat oil in a pot. Fry the mince in it while stirring (coarsely break up the lumps). Add onion and garlic cubes and sauté as well. Add the tomato cubes with the vegetable stock, tomato paste, bay leaf and basil to the mince and simmer for about 5 minutes. Season to taste with salt and tabasco sauce.
Preheat the oven on top and bottom heat.
For the bechamel sauce, melt the butter or margarine in a saucepan. Heat the flour in it, stirring, until the flour is light yellow. Pour in the milk and vegetable stock and beat with a whisk, making sure that there are no lumps. Bring the sauce to the boil. Stir in 1/3 of the Gouda and season the sauce vigorously with salt, pepper and nutmeg.
Put some Bolognese sauce on the bottom of a square, flat, greased casserole dish (30 x 20 cm), place a layer of lasagne on top, then put the Bolognese sauce on top again and drizzle with about 3 tablespoons of bechamel sauce.
Layer the lasagne sheets, Bolognese sauce and béchamel sauce one after the other, so that 4 layers of lasagne are created.
Spread the remaining béchamel sauce on the top layer of lasagne and sprinkle with the remaining Gouda cheese. Put the tin without the lid on the wire rack for approx. 20 minutes in the oven.
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