For this lasagna with bechamel sauce and cheese is needed:
500 g noodles lace,
600 g minced meat,
120 g of cheese,
1 l of milk,
100 g butter,
2 egg yolks,
mustard,
spice mixture of vegetables,
150 ml sour cream,
5 tablespoons flour
oregano,
black pepper,
ketchup,
salt.
Prepare lasagna with bechamel sauce and cheese as follows:
Bolognese sauce: in a little oil, lightly brown
the meat, adding water until the meat is tender.
Add ketchup, spices mixture of vegetables,
oregano and pepper and mix well.
Bechamel sauce: melt butter, add 5
tablespoons of flour and fry briefly.
Gradually add milk and stir until the
sauce thickens.
Remove the top and add the mustard, egg
yolks and blend of spices and vegetables.
Cook the noodles in salted water and
drain.
In an oiled ovenproof dish, place the row
of noodles, applied over the Bolognese sauce, bechamel sauce and a little grated
cheese.
The same procedure is repeated until all
the material is spent.
The last layer, pour over the bechamel
sauce over the beaten sour cream and sprinkle with grated cheese.
Bake in preheated oven at 200 ⁰ C until
golden brown.
