Gyros casserole

Ingredients for 6 servings:

• 6 pork schnitzels (150 g each)
• 1 onion(s) (vegetable onion)
• 3 cloves garlic
• 3 tbsp spice mix for gyros
• 4 tbsp oil
• 1 bay leaf
• 2 tsp thyme, dried
• 75 g butter/margarine
• 60 g flour
• ½ liter of milk
• ½ liter vegetable broth (instant)
• Salt
• pepper
• 250 g mushrooms
• 12 lasagna sheets
• 6 tomatoes
• 100 g sheep’s cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Cut the meat into thin strips. Peel and chop the onion and garlic. Mix with the meat, gyro seasoning, 2-3 tablespoons of oil, bay leaves, and thyme. Refrigerate for about 12 hours. Melt the butter in a saucepan and melt the flour in it. Deglaze with milk and broth, stirring. Bring to a boil and simmer for about 10 minutes, then season. Slice the mushrooms. Fry in 1 tablespoon of oil. Season and remove. Fry the gyros in the fat for 5 minutes. Pour some of the sauce into a greased baking dish. Place 4 pasta sheets on top. Layer the gyros, tomato slices, mushrooms, and pasta sheets alternately with the sauce. Finish with the pasta sheets and sauce. Dice the cheese and scatter over the sauce. Bake in the oven at 180°C for about 45 minutes.