Lasagna Speciale

Cut onions and garlic into small pieces, roast in a larger pot with olive oil on medium temperature until golden brown, then add the beef mince and let it boil down. Add the tomato paste and roast for a few minutes, then deglaze with a little beef broth and reduce. Add the tomatoes (also cut into small cubes) and the tomato puree, simmer for about 30 minutes. Season with oregano, basil, salt and pepper, then add the sliced mushrooms. Grease large baking dish and line the bottom with lasagna sheets. Melt the butter and add the flour, then slowly stir in the milk (beware of lumps!!!), season to taste with salt and pepper, nutmeg and a little curry powder. In the baking dish on the already first layer of lasagna sheets now add the minced mass, cover with béchamel sauce, refine with grated Emmentaler and continue as above, finally cover with béchamel sauce and sprinkle the remaining Parmesan over it. Bake for about 45 minutes at 180°C.

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