Spicy lasagna

Ingredients for 6 servings:

• 2 onions
• 850 g minced meat, mixed
• 2 tbsp oil
• Salt
• pepper
• 850 ml tomato(s), peeled from the can
• 3 tbsp tomato paste
• 1 bay leaf
• Paprika powder, sweet
• Sugar
• 150 g carrot(s)
• 1 small zucchini
• 50 g butter
• 40 g flour
• ¼ liter vegetable broth, instant
• ¼ liter of milk
• 250 g whipped cream
• 18 lasagna sheets
• 200 g cheese (Gouda), grated
• Parsley

Instructions

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

Peel and dice the onions. Fry with the minced meat in hot oil for about 8 minutes, breaking the minced meat up frequently. Season with salt and pepper. Add the tomatoes, tomato paste, and bay leaves. Stir in the sauce until thickened. Season with salt, pepper, paprika, and sugar. Remove the bay leaves and set the sauce aside. Peel the carrot, trim, and wash the zucchini. Finely dice both. Melt the butter and sauté the diced vegetables for about 3 minutes. Sauté the flour while stirring. Gradually stir in the stock, milk, and cream. Bring back to a boil and let it swell for about 5 minutes. Season the sauce. Spread some of the béchamel sauce on the bottom of a rectangular baking dish (30 x 25 cm). Arrange 6 lasagna sheets on top. Spread half of the minced meat sauce on top, pour a little béchamel sauce over it, and cover with 6 more lasagna sheets. Layer the remaining ingredients as directed. Finish with béchamel sauce. Sprinkle cheese over the lasagna. Bake in a preheated electric oven at 200°C for approximately 45 minutes. Sprinkle with parsley to finish.