Lasagna with béchamel sauce

Ingredients for 4 servings:

• 2 packs of Knorr Naturally Delicious! Lasagna (seasoning base)
• 1 liter of water
• ½ pack of cheese, grated
• 400 ml milk
• 50 g butter
• some soup spice
• 500 g minced meat
• n. B. Pfeffer
• n. B. Salt
• 2 juniper berries
• e.g. paprika powder
• n. B. Flour
• e.g. basil

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with spice base

Crush the juniper berries or pound them with a meat mallet. In a bowl, combine the ground meat with pepper, salt, paprika, and the juniper berries. Brown the ground meat in a large pan with oil, breaking it up. Add water, the seasoning base, and cook for 1 minute. In a baking dish, alternate layers of lasagna sheets and the minced meat sauce; the last layer should still be slightly covered with sauce. Melt the butter in the pan, add the flour, and stir well with the butter (I used about 4-5 tablespoons). Golden lumps should form. Add the milk, stirring well. Season to taste with soup seasoning; I use 1-2 teaspoons. The sauce should thicken slightly. Pour the sauce into the baking dish, ensuring all pasta sheets are well coated. Sprinkle with cheese and bake in the oven at 180°C (350°F) for 25 minutes, until the cheese is golden brown. Garnish with basil, if desired. Let stand for 15 minutes until it has cooled slightly and the sauce has absorbed a little more.