Lasagne a la fire poppy seed

Ingredients for 4 servings:

• 750 g tomatoes
• 2 onions
• 1 garlic clove(s)
• 2 tbsp olive oil
• 300 g Mett, Thuringian, (seasoned minced pork)
• 125 ml vegetable stock
• 1 tbsp tomato paste
• 1 bay leaf
• ½ tbsp basil, chopped
• Salt
• Tabasco
• Béchamel sauce:
• 30 g butter or margarine
• 25 g flour (wheat flour)
• 300 ml milk
• 200 ml vegetable stock
• Salt
• Pepper, freshly ground black
• Nutmeg, grated
• 175 g cheese, grated, medium-aged Gouda
• 12 lasagna sheets (just under 250 g), without pre-cooking
• Fat, for the shape

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Preparation: For the Bolognese sauce, wash the tomatoes, drain them, cut them crosswise, place them briefly in boiling water, and then refresh them in cold water. Peel the tomatoes, remove the stem ends, and dice them. Peel and dice the onions and garlic. Heat the oil in a saucepan. Fry the minced meat while stirring, breaking up any lumps. Add the diced onions and garlic and sauté them. Add the diced tomatoes, vegetable stock, tomato paste, bay leaf, and basil to the minced meat and simmer for about 5 minutes. Season with salt and Tabasco sauce. Preheat the oven to top and bottom heat. For the béchamel sauce, melt the butter or margarine in a saucepan. Heat the flour while stirring until the flour is light yellow. Pour in the milk and vegetable stock and whisk, making sure there are no lumps. Bring the sauce to a boil. Stir in 1/3 of the Gouda and season the sauce generously with salt, pepper, and nutmeg. Pour some Bolognese sauce onto the bottom of a square, shallow, greased baking dish (30 x 20 cm), place a layer of lasagna sheets on top, then add another layer of Bolognese sauce and drizzle with about 3 tablespoons of béchamel sauce. Layer the lasagna sheets, Bolognese sauce, and béchamel sauce one after the other, creating four lasagna layers. Spread the remaining béchamel sauce over the top layer of lasagna and sprinkle with the remaining Gouda. Place the dish uncovered on the oven rack for about 20 minutes. Conventional oven: 200°C (preheated) Fan oven: 180°C (not preheated) Gas mark 3-4 (not preheated)