Summary

Ingredients

• 2 point lasagne plate (s)
• 4 onion (s)
• 2 cloves garlic
• 2 carrot (s)
• 4 tablespoon olive oil
• 1 ½ kg minced meat, mixed
• 1 large can tomato paste
• 4 small Can (s) tomatoes, peeled
• 1 cup meat broth
• salt and pepper
• 1 kg Gouda cheese, grated
• 3 tablespoon butter
• 1 tablespoon flour
• 0.5 liter ½ milk
• possibly oregano
• Fat for the shape

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Instructions

1. For the minced meat sauce, peel and finely chop the onions, carrots and garlic.
2. Heat the olive oil in a saucepan. Fry the onions, carrots and garlic in it until the onion is translucent but not brown. Add the minced meat and brown all over. Add tomato paste and let simmer briefly. Put the tomatoes and their juice in the saucepan, mash them lightly. Pour the meat stock and season with salt and pepper. Bring the minced meat sauce to the boil and simmer over low to medium heat for approx. 2 - 3 hours without a lid. If it gets too thick, dilute with a little water.
3. For the bechamel sauce, melt the butter in a saucepan. Stir in the flour and let it sweat briefly. Gradually add the milk, stirring constantly. Let the sauce simmer gently over low heat for 15 minutes. Season to taste with salt and pepper.
4. Pre-heat the oven to 220 degrees Celsius. Grease a suitable baking dish thickly.
5. Spread a quarter of the meat sauce on the bottom of the pan and cover with a layer of pastry sheets. Spread the meat sauce on the pastry again and spread 1/4 of the bechamel sauce on it again, sprinkle with some of the cheese. The first layer is ready. Now layer everything in until the mold is full. Then sprinkle everything on top with cheese and spread the butter flakes on top.
6. Now put in the hot oven for 25 - 40 minutes until the surface is baked golden brown. Serve hot.