My first lasagne

I've never made lasagne before but as my boyfriend suggested it and we found gluten-free pasta sheets, I made an attempt. Is it the same for you, that it tastes better the day after or even two days after? It's amazing when it sets a bit. Anyway, the taste was great and it wasn't at all difficult!
600g mince
600g crushed tomatoes
1 dl tomato puré
4-5 cloves of garlic
1 large portobello mushroom or 5 normal mushrooms
1 handful of dried funnel chantarelles - optional
7 dl milk
2 dl cream
2 dl cheese with lots of flavour
1 dl maizena
100 g butter
9-10 lasagne sheets
Salt, black pepper, white pepper and muscot.
How to:
Peel and chop the garlic finely.
Cut the fresh mushroom into small pieces.
Fry both of these on medium heat until golden and then stir the tomato puré into the pan and remove from the hob.
Brown the mince in a large frying pan.
Add the garlic mixture and then the crushed tomatoes and funnel chantarelles.
Season with salt and black pepper and let simmer for half an hour.
Turn on the oven to 200°C.
The white sauce in a lasagne is called a Bechamel sauce and is very simple.
Warm the milk and cream through in a saucepan.
Let the 100g of butter melt in a different saucepan.
Whilst stirring, powder the butter with the maizena until it's mixed in well and is smooth.
Add half of the milk and stir until the sauce becomes thick.
Add the rest of the milk and stir continuously until the sauce is the thickness of your liking.
If you want you can add 1dl of the cheese to the sauce here.
Now build your lasagne in an oven-proof dish.
I made mine by first covering the bottom with bechamel sauce, covering it in mince, covering the mince with lasagne sheets and then repeating it.
Finish off with bechamel sauce and then cheese.
If the instructions on your lasagne sheet packet says 45 minutes to cook through then use that, if it says 25 minutes then follow that.
The mince is already warm!
Enjoy this lasagne with a great salad, a few olives and if you're family is British like mine - then maybe a few chips with vinegar on the side, haha!


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