Magic Mince Lasagne

ongegroepeerd

1. Preheat the oven to 180 °C. Peel and chop the garlic.

2. Heat 1 tablespoon of the oil in a frying pan and fry the garlic with the chopped vegetables for 5 minutes.

3. Add the tomato sauce, tomato paste and oregano, salt and pepper to taste. Bring to the boil and simmer gently ± 10 minutes, with the lid on the pan, over a low heat. Spoon the Rul Hacked through and take the pan off the heat.

4. Heat 11/2 tbsp olive oil in a thick-bottomed saucepan and stir in the flour. Cook the flour over a low heat for ± 5 minutes. Stir regularly. Gradually add the oat milk and bring to the boil stirring. Add the yeast flakes and nutmeg, salt and pepper to taste and cook the sauce until a smooth (bechamel) sauce forms.

5. Spoon a little tomato sauce into the baking dish. Divide 2 lasagna sheets over it. Spoon 1/3 of the tomato sauce, 1/3 bechamel sauce over and cover with 2 lasagna sheets. Repeat these layers until all the sauce and lasagna leaves have been used up and finish with a layer of bechamel sauce.

6. Bake the lasagna in ± 35 minutes in the preheated oven until tender. Cover with aluminium foil halfway through oven time so that the top does not get too dark. Enjoy!