Lasagne

500 g minced beef

2 tbsp olive oil

800 g plum tomatoes

chopped

140 g tomato purée

3 sprigs of oregano

3 sprigs of thyme

For the Bolognese sauce, brown the minced meat in hot oil. Add the plum tomatoes and tomato purée, season with salt and pepper. Strip off the leaves from the sprigs of oregano and thyme and stir in.

40 g butter

50 g flour

600 ml milk

salt

Pepper

Nutmeg

For the béchamel sauce, melt the butter in a saucepan, add the flour and cook. Add the milk, stirring all the time, and simmer until the sauce thickens, then season with salt, pepper and nutmeg. Remove the pan from the cooking zone and stir in the Parmesan.

12 sheets of lasagne

150 g Parmesan

Pour a little béchamel sauce on the bottom of the greased porcelain dish and then lay a layer of lasagne sheets (i.e. 3 sheets) in the porcelain dish. Spread over half the bolognese sauce and then add another layer of lasagne sheets. Spread over half the béchamel sauce and then add the next layer of lasagne sheets. Spread over the rest of the bolognese sauce and then add the last layer of lasagne sheets. Top with the remaining béchamel sauce. Put the porcelain dish on to the wire shelf in the cold cooking space. Bake.

Top/bottom heat damp 200 °C for 1 Hrs