- For the meat sauce
- 1 large Onion
- 2 Garlic cloves
- 2 tablespoons Vegetable oil
- 750 grams Ground meat
- salt and freshly ground pepper
- 500 grams peeled Tomatoes
- 2 tablespoons Tomato paste
- 1-2 teaspoons, granulated Broth
- 1/2 teaspoon each of dried oregano, marjoram and Thyme
- For the bechamel
- 3 tablespoons Butter
- 2 heaping tablespoons Pastry flour
- 750 milliliters Milk
- iodized salt and freshly ground pepper
- grated Nutmeg
- 100 grams of Parmesan and Gouda cheese
For the meat sauce, peel the onion and garlic and chop finely. Heat the oil in a large skillet. Add the ground meat and brown until crumbly. Add the onion and garlic and cook briefly. Season with salt and pepper.
Add the tomatoes with liquid, tomato paste and granulated broth and stir. Crush the tomatoes with a wooden spoon. Season with herbs. Cook down in the open pot to form a thick sauce. Taste and season if necessary.
For the bechamel sauce, melt the butter in a pot and stir in the flour. Cook until golden, then stir in the milk with a whisk and simmer while stirring for 5 minutes. The sauce should be slightly thick. If necessary, add extra milk. Grate the parmesan and stir 1/2 into the sauce. Season with salt, pepper and nutmeg.
Grease a baking dish and spread some béchamel in the bottom. Place a layer of lasagne sheets on it and cover with some meat sauce. Spread again with bechamel sauce, sprinkle some of the peas over the surface and cover with lasagna sheets. Repeat until all ingredients are used up. Finish with bechamel and sprinkle with the grated Gouda and the remaining Parmesan. Bake in a preheated oven at 200°C (approximately 400°F, gas mark 3) for 45 -50 minutes. Remove from the oven and serve immediately.