Summary

Ingredients

• 100 g bacon
• 1 onion (s)
• 2 cloves garlic)
• 3 medium carrot (s)
• 1 leek
• 150 g celery
• 300 g minced meat, mixed
• 1 large can tomato (s)
• salt and pepper
• 5 tablespoon butter
• 3 tablespoon flour
• 600 ml milk
• nutmeg
• 250 g mozzarella
• 350 g lasane plate (s) without pre-cookin
• 80 g parmesan, freshly rated
• Olive oil for frying
• thyme
• oregano
• Butter for the mold

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Instructions

1. Dice the bacon very small. Dice the onions, garlic, carrots, leek and celery very finely. Briefly fry the bacon in the oil. Add the minced meat and fry until light brown.
2. Then add all the vegetables including onions and garlic and fry briefly. Add the tomatoes with juice and simmer uncovered over a low heat for 45 minutes. Stir every now and then and add water if necessary. After 30 minutes, season with salt, pepper, thyme and oregano.
3. Preheat the oven to 200 ° C (convection: 180 ° C). For the bechamel sauce, melt half of the butter over medium heat, add the flour and let it froth. Now add the milk, stirring constantly, and simmer for 3 minutes. Season with salt, pepper and a little nutmeg.
4. Cut the mozzarella (buffalo mozzarella tastes better) into very thin slices. Butter a baking dish. Brush the bottom of the baking dish with the bechamel sauce. Now come in several layers: 1. Lasagne platters, 2. Mince sauce, 3. Béchamel sauce, 4. Mozzarella with Parmesan.
5. Finally, distribute the rest of the butter on top in small flakes. Put the whole thing in the oven for 20 minutes with the lid on. Then another 20 minutes without a lid, until the lasagna is nicely browned.