Ribbon pasta lasagna

Ingredients for 8 servings:

• 2 onions
• 50 g butter
• 750 g minced meat, mixed
• 500 g tomatoes, pureed
• salt and pepper
• 2 tbsp mustard
• some flour
• ½ liter of milk
• 30 g Parmesan
• 200 g processed cheese
• nutmeg
• 600 g tagliatelle, green
• some fat, for the mold
• 200 g cheese (Gouda) in slices

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Brown the chopped onions in about 20g of fat with the minced meat, add the tomato puree, and season with salt, pepper, and mustard. Melt the remaining butter and sauté the flour in it. Deglaze with milk, add the Parmesan and processed cheese, and let it melt, stirring thoroughly. Season with salt, pepper, and nutmeg. Cook the pasta, drain, and refresh (or toss the pasta with 1 tablespoon of olive oil). Place half of the pasta in a baking dish, pour the tomato and meat sauce over it, then the pasta again. Then pour the cheese sauce over it. Finally, top the casserole with the Gouda cheese and bake in a preheated oven at 180°C (fan oven) for 40-50 minutes. Serve with mixed salads.