Lasagna with bechamel sauce and cheese

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.