Lasagna à la Daina

Ingredients for 2 servings:

• 500 g minced meat, mixed
• 400 g mushrooms
• 200 g cooked ham
• 1 stalk(s) leek
• 1 m.-sized onion(s)
• e.g. lasagna sheet(s)
• 200 ml vegetable stock
• 600 ml milk
• 200 ml cream
• 100 g cheese, grated (e.g. mozzarella)
• 3 tbsp flour
• salt and pepper
• Paprika powder
• Cayenne pepper
• oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with mushroom cream sauce, minced meat and ham

Brown the minced meat with the diced onions and diced cooked ham in a pan, season with salt, pepper, paprika, and cayenne pepper, then remove from the pan and set aside. Add the finely chopped mushrooms and the half-ringed leek to the pan and fry for about 5 minutes. Season with salt, pepper, and cayenne pepper. Add the flour and sauté briefly. Add the stock and bring to a boil. Add the milk and simmer for about 5 minutes. Add the cream and simmer briefly again. Add the minced meat to the sauce, stir, taste, and adjust the seasoning if necessary. Place the mixture in a baking dish, alternating with the lasagna sheets. The minced meat sauce should be the first and last layer in the dish. Bake the lasagna in a preheated oven at 200°C (top and bottom heat). After 30 minutes, add the cheese and bake for another 5-10 minutes (depending on the desired degree of browning). We’re sharing this lasagna with two big eaters; you might have a small piece left over.