Ingredients

• 1 onion
• 3 cloves garlic
• 500g ground beef
• herbs
• 3 cans tomato paste
• 1 can peeled tomatoes
• 1 package strained tomatoes
• lasagna sheets
• 2 balls mozzarella
• 50g butter
• 50g flour
• 500 ml milk

Instructions

For the bolognese sauce, chop the onion and sauté in a large frying pan with some olive oil, add the minced garlic halfway through. Heat the tomato paste in a small saucepan (keep stirring or it will burn) until it no longer smells acidic. Add the onion/garlic/oil mixture. Heat some more olive oil in the large frying pan and brown the minced meat with herbs, salt and pepper. Add to the tomato paste mixture, add peeled tomatoes and strained tomatoes and season with sambal, sugar and optionally herbs and a bay leaf. Let simmer on low heat for 30-45 minutes with lid on. Preheat oven to 180°C. For the béchamel sauce, melt the butter (do not brown), stir in the flour and heat. Gradually add cold milk while whisking. Bring to a boil and keep stirring until thickened. Season with salt and pepper. In a greased oven dish, place a layer of lasagna sheets. Cover with 1/3 of béchamel, 1/3 of bolognese and 1 sliced mozzarella ball. Repeat with a layer of lasagna sheets, sauce and cheese, then another layer without cheese. Cover with aluminum foil. Remove foil after 30 minutes and bake for another 15 minutes.