Ingredients: 150 grams bacon, 1 onion, 2 garlic cloves, thyme, 500 grams minced beef, 250 grams mushrooms, 1 jar carrots, dash red wine, 1 can diced tomatoes, 1 can tomato puree, 1 stock cube, 50 grams butter, 50 grams flour, 500 ml milk, salt, pepper, nutmeg, 1 teaspoon mustard, 100 grams grated cheese, lasagne sheets,
Number of persons: 3
Preheat the oven to 200 degrees. Bake 150 grams 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 500 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 a dash of red wine. Let the alcohol evaporate. Add 1 can diced tomatoes, 1 tin tomato puree and 1 crumbled stock cube. Stir well. Let it all on low heat simmer for about half an hour. Add the fried bacon again and heat through thoroughly.
Meanwhile, make the cheese sauce. Melt 50 grams butter for the sauce. Add the melted butter 50 grams flour. Fry the flour briefly. Remove the pan from the heat. Add while stirring 500 ml of 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 ovenproof dish alternating a layer of tomato sauce, lasagne and cheese sauce, finish with a layer of cheese sauce. Place the ovenproof dish about 25 minutes in the preheated oven. Enjoy!