- 435 g ground veal
- 1 can Mutti Cherry Tomatoes
- 1 onion
- 2 cloves of garlic
- 400 ml milk
- 4 tbsp plain flour
- 2 tbsp butter
- Nutmeg, ground
- 1 packet of lasagna sheets
- 130 g mozzarella cheese
- 1 package arugula salad
Peel and finely chop the onion and garlic, fry together with the mince in a frying pan at high temperature. Season with salt and pepper.
Add the can of Mutti Cherry Tomatoes and some water if needed. Let simmer for 30 min.
Melt the butter in a pan, add the flour and mix them together until there are no flour lumps left. Add the milk while stirring. Continue to stir as you let the sauce simmer for about 5 minutes. If the sauce gets too thick, add some more milk.
Season the sauce with salt, pepper and nutmeg.
Heat the oven to 350°F (175°C). To assemble the lasagna, use an earthenware lasagna dish and layer meat, white sauce and lasagna sheets, and repeat the layers until done. Finish the lasagna by putting thin slices of mozzarella on top.
Cook in the preheated oven for 35–45 minutes until golden. Make sure that the pasta sheets are fully cooked.
Serve the lasagna with arugula salad.