Ingredients: 250 gram diced bacon, 300 grams minced beef, thyme, 1 onion, 2 garlic cloves, 2 tomatoes, 1 red pepper, 250 grams mushrooms, dash of red wine, 1 tablespoon flour, 1 can diced tomatoes, 1 tablespoon sugar, salt, pepper , 30 grams butter, 30 grams flour, 300 ml milk, 100 grams grated cheese, lasagne sheets,
Number of persons: 4
Preheat the oven to 200 degrees. Bake in a hot frying pan over medium heat 250 grams diced bacon crispy. Scoop it from the pan and fry in the remaining fat 300 grams miced beef with some thyme until it is brown. Put in a food processor 1 onion, 2 garlic cloves, 2 tomatoes, 1 red pepper and 250 grams mushrooms and mix it finely. Add 1 tablespoon flour to the minced beef and fry shortly. Add a splash of red wine and let the alcohol evaporate. Add the fine vegetables and 1 can diced tomatoes. Warm it a few minutes. Season with 1 tablespoon sugar, salt and pepper. Put the crispy bacon back into the pan. Reduce the heat and let it simmer.
Meanwhile prepare the cheese sauce. Melt 30 grams butter. Add 30 grams flour and fry briefly. Then add, while stirring, gradually 300 ml milk (or slightly more or less depending on the desired thickness after). Remove the pan from the heat when the sauce reaches the desired thickness and stir in 100 grams of grated cheese.
Start now to build the lasagna. Put layer to layer the meat sauce, cheese sauce and lasagne sheets in an ovenproof dish. Finish with the cheese sauce. Sprinkle some extra grated cheese over. Put the lasagna about 30 minutes in the preheated oven. Enjoy!