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.
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.
I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.