Ingredients: 250 grams bacon, 1 onion, 2 garlic cloves, thyme, 300 grams minced beef, 250 grams mushrooms, 1 jar carrots, dash of red wine, 1 can diced tomatoes, 1 tin tomato puree, parsley, basil, 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 (celcius). Bake 250 grams bacon until crisp. Spoon the bacon 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 friable. Add 250 grams sliced ​​mushrooms and 1 jar carrots (drained) to. 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, parsley, basil and 1 crumbled stock cube. Stir well. Leave it on low heat to simmer for about half an hour. Add the fried bacon. Heat through thoroughly.

Meanwhile, make the cheese sauce. Melt 50 grams butter. 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 the remaining grated cheese over. Place the baking dish about 25 minutes in the preheated oven. Enjoy!