Ashley Wright
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Lasagna with Minced Meat
The perfect lasagna with minced meat recipe with a picture and simple step-by-step instructions.
- 350 g Lasagne sheets
- 500 g Mixed minced meat
- 2 Cans Pizza tomatoes small
- 2 Cans Mushrooms small
- 200 g Grated Gouda
- 80 g Flour
- 80 g Butter
- 1 liter Milk
Ragout
- Chop the onion and garlic, fry lightly in a little butter. Add meat and fry until crumbly. Add the mushrooms and D tomatoes, season with salt and pepper, possibly a little vegetable stock and oregano. Cook for a good 30 minutes on a low flame.
Bechamel sauce
- Melt the butter, add flour and milk spoon by spoon and cook over a low flame, stirring constantly. The sauce shouldn’t be too thick.
Layers and baking
- Grease the baking dish. Now bechamel, then pasta, then bechamel again, then minced meat sauce, cheese over it and repeat this up to 4 times. Finally, pour plenty of cheese over the top. Bake the oven to 180 degrees and bake for about 3/4 hours.
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