Summary

Ingredients

• 250 g ribbon noodles
• 1 tablespoon margarine
• 1 onion (s), diced
• 300 g minced meat, half and half
• 1 small Can (s) tomato (s), peeled, chopped up
• 0.25 teaspoon ¼ mustard
• 20 g mararine
• 20 g flour
• 0.25 liter ¼ milk (a little more if necessary)
• 100 g cream cheese
• 15 g parmesan, rated
• salt and pepper
• 100 g cheese (Gouda), sliced
• nutmeg
• Fondor

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Instructions

1. First cook the ribbon noodles in 1/2 liter of salted water until cooked.
2. Fry the minced meat in a slightly deeper pan. Add the can of tomatoes and season with salt, pepper and mustard.
3. Now sweat the 20 g margarine and flour in a small saucepan and deglaze with the milk (roux). Then add the cream cheese and the parmesan. Mix everything well. If it gets too thick, add a little more milk - it has to be nice and viscous. Season to taste with salt, pepper, nutmeg and fondor.
4. Now layer in a greased baking dish as follows: half of the pasta, minced meat sauce, cheese sauce and the remaining pasta. Put the Gouda in slices on top.
5. Now put in the preheated oven for 15-20 minutes at 200 ° C.
6. Tip: Only distribute small portions on the plate at first, the lasagna is very powerful.