The Super Lasagna

Ingredients for 8 servings:

• 500 g lasagna sheet(s) (preferably without pre-cooking), green
• 6 tbsp oil
• 1 can tomato(s), (480 g weight)
• Thyme and oregano
• 1 bay leaf
• 1 bunch of soup vegetables
• 250 g mushrooms
• 4 onions
• 2 garlic cloves
• 125 g bacon, streaky
• 250 g poultry liver(s)
• 250 g pork mince
• 400 g tartar
• 250 ml red wine
• pepper
• 60 g butter
• 60 g flour
• 1 liter of milk
• 150 g Parmesan, freshly grated
• lemon juice

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Store-bought lasagna sheets can either be cooked in batches for 5 minutes and then placed on a damp cloth, or simply used without pre-cooking. Homemade lasagna sheets are best (see my profile), as they can be layered directly into the dish without cooking and cook beautifully in the sauce, tasting great. For the filling: Simmer the tomatoes with the liquid and herbs until thickened. Sauté the diced vegetables and sliced ​​mushrooms with the diced onion and garlic in 3 tablespoons of oil. Add everything to the cooked tomatoes. Dice the bacon and liver (fairly finely). Fry the bacon in the remaining oil. Add the liver and minced meat and fry. Pour in the red wine and bring to a boil. Place the tomatoes in a pot and season with salt and pepper (and 2 teaspoons of stock – original recipe, but you can also omit it or use a little chicken stock). Simmer in a covered pot over low heat for 30 minutes. Leave the lid uncovered for the last 10 minutes to allow the liquid to evaporate. Remove the bay leaf. For the cheese sauce: melt the fat and sauté the flour while stirring (it’s best to use a flat whisk to avoid lumps). Gradually add the milk and bring to a boil while stirring. Stir in the Parmesan cheese in portions, reserving 3 tablespoons. Season the sauce with salt, pepper, and a little lemon juice. Grease the bottom of a very large, ovenproof dish and line it with pasta. Layer the mince, sauce, and pasta alternately. Spread the last layer of pasta with a thin layer of sauce and sprinkle with the remaining Parmesan cheese. Sprinkle with thyme. Place in a cold oven, reduce the temperature to 200°C, and bake for 40 minutes until golden brown.