Béchamel and minced meat lasagna

Ingredients for 6 servings:

• 600 g minced meat
• 2 onions
• 1 tbsp tomato paste
• 500 ml tomato puree
• oregano
• salt and pepper
• 1 garlic clove(s)
• Paprika powder
• 80 g margarine
• 80 g flour
• ½ liter vegetable broth
• ½ liter of milk
• 1 pack of pizza cheese
• salt and pepper
• nutmeg
• 1 pack of lasagna sheets

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 35 minutes

Meat sauce: Brown the meat in 2 tablespoons of oil, peel 2 onions, dice them, and add them. Stir in 1 tablespoon of tomato paste and deglaze with 500 ml of pureed tomatoes and a little water. Finely chop a garlic clove and add it. Then season with salt, pepper, paprika, and oregano and simmer for 10 minutes. Béchamel sauce: Heat 80 g of margarine in a saucepan, add 80 g of flour, and sauté. Slowly add 1/2 liter of vegetable stock, stirring well. Then add the milk and bring to a boil. Add a handful of cheese to the béchamel sauce and stir well. Season with salt, pepper, and nutmeg. First pour a little of the meat sauce into an ovenproof dish, then add lasagna sheets, then more meat sauce, then the béchamel sauce over the meat sauce, then more lasagna sheets, and repeat. Lastly, add the béchamel sauce. Finally, sprinkle the remaining pizza cheese on top. Bake for 30-40 minutes at 180°C fan-assisted oven.