Lasagna in the fridge

Ingredients for 6 servings:

• 300 g flour
• 3 eggs
• 3 tsp oil
• 3 pinches of salt
• 75 g ham, diced
• 300 g minced pork
• 1 onion(s), diced
• 2 garlic
• 1 tbsp thyme
• 300 g leaf spinach (frozen)
• 125 ml white wine
• 3 sage leaves
• 1 carrot(s), grated
• 40 g butter
• 50 g ham, cooked
• 1 onion(s), diced
• 40 g flour
• 250 ml broth
• 250 ml milk
• 1 bunch of chives
• 3 tbsp Parmesan, freshly grated
• 100 g cheese (Gouda), grated
• Salt
• pepper
• oregano
• oil

Instructions

Working time approx. 55 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 55 minutes

one of my oldest recipes

Knead the flour, eggs, 3 teaspoons of oil, and salt into pasta dough. Let it rest in a cool place for 1 hour, then roll it out into long sheets using a pasta machine. Cut these into even sheets that should fit nicely into the appropriate casserole dish. Brown the diced ham and minced pork in hot oil, add the diced onion and garlic. Season with thyme, then season with pepper and salt. Pour in the white wine and stock and add the herbs. Mix in the grated carrot. Simmer everything together for 1 hour. Stir in the spinach and simmer gently for another 15 minutes. Season again, then set aside. For the béchamel sauce, heat the butter and gently fry the diced ham and the second diced onion. Dust everything with flour and then carefully pour in the stock and milk. Stir until smooth. Season to taste and stir in the chives. Spread a thin layer of béchamel sauce in a greased baking dish. Layer the fresh, uncooked lasagna sheets. Top each with a layer of minced meat ragù and more béchamel sauce. Continue until all the pasta is used up. Sprinkle with Parmesan and Gouda cheese and bake in a preheated oven at 220°C for about 45 minutes, covered with aluminum foil. Then remove the aluminum foil and bake for another 15 minutes.