Lasagne

Method

1. 1

   Heat the oven to 175 °C. Chop 2 yellow onions, press 2 garlic cloves and fry with salt and a little lemon juice until soft. Add 500 g minced beef, salt and pepper and fry until cooked through.

2. 2

   Add 4 tbsp tomato purée, season with thyme and rosemary and fry for a minute. Pour in 500 g crushed tomatoes with 1 beef stock cube and simmer for 10 min.

3. 3

   Melt 100 g butter in a saucepan, sprinkle in 6 tbsp flour a little at a time and whisk to a paste. Keep whisking and pour in 1 litre milk. Simmer for about 5 min until it thickens, and season with salt and pepper.

4. 4

   Take a large dish and layer: first a layer of sauce, then a layer of sheets, and finally a layer of meat sauce. Finish with a last layer of sauce and grated cheese.

5. 5

   Bake for about 20–30 min, or until the cheese has melted and the lasagne has a nice colour. Serve with a salad.