Lasagna with tomato and minced meat sauce

Ingredients for 6 servings:

• 500 g minced pork (or beef)
• 1 can tomato(s) (Pizza tomatoes)
• 125 g cheese, grated Emmental
• 1 pack of lasagna sheets
• salt and pepper
• 40 g butter
• 40 g flour
• 500 ml milk
• 1 cube of stock (chicken stock)
• Oil for frying
• Herbs of Provence

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Baked Lasagna

For the béchamel sauce, melt the butter in a saucepan and stir in the flour. Briefly remove the pan from the heat and stir in the milk. Add the stock cube and bring to a boil while stirring. Briefly brown the ground beef in oil and add the pizza tomatoes. Season with salt, pepper, and “Herbes de Provence.” In a greased dish, first place a layer of ground beef, then about 1/3 of the béchamel sauce, then the lasagna sheets. Repeat this process until you have 3 layers. Finish with the ground beef and béchamel sauce and sprinkle with cheese. Bake at 200°C for about 25 minutes. TIP: The lasagna can also be prepared the night before and baked the next day!