Lasagna with minced meat and leek

Ingredients for 12 servings:

• 1 ½ kg minced meat, mixed
• 150 g bacon
• 3 stalk(s) leeks
• 450 g crème fraîche
• 450 g dry white wine
• Tomato paste
• salt and pepper
• olive oil
• 600 ml béchamel sauce
• 600 g cheese (Gouda), grated
• 2 points Lasagna sheet(s), without pre-cooking
• n. B. garlic
• butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

for the large group, very suitable for freezing

Wash and cut the leek into thin rings. Dice the bacon. Fry the minced meat in olive oil until crumbly, then add the diced bacon, leek rings, crème fraîche, and white wine. Season with tomato paste, salt, and pepper, and simmer for 10 minutes. Layer the mixture in a greased lasagna dish (height: 7 cm, width: 29 cm, length: 40 cm) as follows: bottom layer of pasta sheets, then alternate layers of meat sauce, béchamel sauce, a little cheese, and pasta sheets. Don’t skimp on the pasta sheets; this ensures the lasagna will be nice and firm, easy to portion, and won’t collapse. Cover the lasagna with aluminum foil and bake at 200°C for about 40 minutes, then remove the foil and bake for another 15 minutes. Tip: Recipes for béchamel sauce can be found in the CK database. This lasagna is perfect for freezing. I let it cool completely, then it’s easy to divide into portions, place in freezer bags, and freeze. We think it tastes even better thawed and reheated in the microwave.