Ingredients: 250 grams diced bacon, 1 onion, 3 garlic cloves, thyme, 250 grams minced beef, 1 carrot, 250 grams mushrooms, 1 can diced tomatoes, 1 tin tomato puree, 1 stock cube, 50 grams butter, 50 grams flour, 500 ml milk, pepper, salt, 75 grams mature cheese, lasagne sheets,

Number of persons: 3

Preheat oven to 200 degrees. Fry in hot oil 250 grams diced bacon crispy. Scoop it from the pan. Bake in the remaining fat 1 chopped onion, 3 chopped garlic cloves and some thyme to taste until the onion is soft. Add 250 grams minced beef and stir fry until the meat is brown. Add 1 sliced ​​carrot and 250 grams sliced ​​mushrooms. Stir fry until the mushrooms are tender. Add 1 can diced tomatoes, 1 tin tomato puree and 1 crumbled stock cube. Let it all come to the boil. Mix the sauce a little smoother with a hand blender. Add the diced crispy bacon and simmer on low heat while you make the cheese sauce.

Make the cheese sauce. Melt 50 grams butter. When the butter has melted, add 50 grams flour. Cook briefly. Remove the pan from the heat. Then add about 500 ml milk while stirring. When the sauce has the desired thickness add 75 grams mature cheese. Season to taste with salt and pepper.

Place in baking dish (or ramekins 3 singles), a layer of the meat-vegetable mixture, a layer of cheese sauce and a layer of lasagne sheets. Then a layer of chopped-vegetable mixture and lasagne sheets. Finish with a layer of cheese sauce. Sprinkle some grated cheese. Place the baking dish approximately 30 minutes in the preheated oven. Enjoy!