Ingredients: 1 onion, 2 garlic cloves, thyme, 300 grams minced beef, 250 grams mushrooms, 1 jar carrots, red wine, 500 ml sieved tomatoes, 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: 4
Preheat the oven to 200 degrees celcius. Bake in hot butter 1 chopped onion with 2 finely chopped garlic cloves and some 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 carrots (drained). Bake until the mushrooms are soft. Add a dash of red wine. Allow the alcohol to evaporate. Add 500 ml sieved tomatoes and 1 crumbled stock cube. Stir well. Allow it to simmer on low heat for about half an hour.
Meanwhile, make the cheese sauce. Melt 50 grams butter. Add 50 grams flour. Fry the flour briefly. Remove the pan from the heat. Stir about 500 ml milk. Season with salt, pepper and nutmeg 1 teaspoon mustard. Stir, when the sauce to the desired thickness, about 75 grams grated cheese (or more) through.
Put in a baking dish alternating a layer of tomato sauce, lasagne sheets and cheese sauce, finish with a layer of cheese sauce. Sprinkle the rest of the grated cheese over it. Place the ovenproof dish about 25 minutes in the preheated oven. Enjoy!