Mom's Lasagna

Ingredients for 10 servings:

• 2 points lasagna sheet(s)
• 4 onions
• 2 cloves garlic
• 2 carrots
• 4 tbsp olive oil
• 1 ½ kg minced meat, mixed
• 1 gr. can/n tomato paste
• 4 small cans of tomatoes, peeled
• 1 cup meat broth
• salt and pepper
• 1 kg Gouda, grated
• 3 tbsp butter
• 1 tbsp flour
• ½ liter of milk
• possibly oregano
• Fat for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 15 minutes

Italian lasagna

For the meat sauce, peel and finely chop the onions, carrots, and garlic. Heat the olive oil in a saucepan. Fry the onions, carrots, and garlic until the onions are translucent but not browned. Add the ground meat and brown all over. Add the tomato paste and simmer briefly. Add the tomatoes and their juices to the pan, crushing them lightly. Pour in the meat broth and season with salt and pepper. Bring the meat sauce to a boil and simmer uncovered over low to medium heat for about 2-3 hours. If it becomes too thick, thin with a little water. For the béchamel sauce, melt the butter in a saucepan. Stir in the flour and sweat briefly. Gradually add the milk, stirring constantly. Simmer the sauce gently over low heat for 15 minutes. Season with salt and pepper. Preheat the oven to 220°C (425°F). Grease a suitable casserole dish. Spread a quarter of the meat sauce on the bottom of the dish and cover with a layer of pastry sheets. Spread the meat sauce on the pastry sheets again and spread another quarter of the béchamel sauce on top, then sprinkle with some of the cheese. The first layer is complete. Now continue layering everything until the dish is full. Then sprinkle the top with cheese and dot with butter. Bake in the preheated oven for 25-40 minutes, until the surface is golden brown. Serve hot.