Ingredients: 250 grams diced bacon, 1 onion, 2 garlic cloves, thyme, 300 grams minced beef, 250 grams mushrooms, 1 jar carrots, 1 can diced tomatoes, 1 can tomato puree, 1 stock cube, 50 grams butter, 50 grams flour, 500 ml milk, pepper, salt, nutmeg, 1 teaspoon mustard, 75 grams grated cheese, lasagne sheets,
Number of persons: 3
Preheat the oven to 200 degrees. Bake 250 gram diced bacon crispy and scoop it from the pan. Bake in the remaining fat 1 chopped onion with 2 finely chopped garlic cloves and thyme until the onion is soft. Add 300 grams minced beef. Fry the minced beef brown and loose. Add 250 grams sliced mushrooms and 1 jar drained carrots. Bake until the mushrooms are soft. Add 1 can diced tomatoes, 1 tin tomato puree and 1 crumbled stock cube. Stir well. Let it all simmer on low heat for half an hour. Add the diced bacon.
Meanwhile, make the cheese sauce. Melt 50 grams butter for the sauce. Add 50 grams flour to the melted butter. Fry the flour briefly. Remove the pan from the heat. Add, while stirring, 500 ml milk. Season with salt, pepper, nutmeg and 1 teaspoon mustard. Stir when the sauce has the desired thickness about 75 grams grated cheese (or more) through.
Place in baking dish alternating a layer of tomato sauce, lasagne and cheese sauce, finish with a layer of cheese sauce. Sprinkle with grated cheese. Place the baking dish about 25 minutes in the preheated oven. Enjoy!