Monica’s Lasagna, (with no pasta in it).

Minced beef and tomato sauce.

Fry 3 oninons and the garlic. Fry 400g of minced lamb or beef together with some mustard seeds (let them pop in oil before adding the meat) and some chiliflakes. Add 2dl crushed tomatos and season with soy sauce, salt, pepper, dijon mustard and some meat fund. Let simmer for half an hour until tasty. I like to add some blue camembert and a few whisks of Jallu to even out the taste.

White sauce

Melt down 50g butter, add 1–2dl cream and half a box of Koskenlaskija or similar cheese and let it simmer until suitable thick. Add salt and blackpepper, maybe a little cayenne.

Veggies in layers

Take a large cooking form. Begin by slicing one large Zucchini and lay it down in the bottom. Add half of the spinach leaves, a layer of the meat-sauce and one of the mozzarella buns in slices. Add some basil leaves and a second layer of all the above. Pour over the white sauce. Finish off with some grated Gruyere, Cheddar or similar, and basil leaves.

Let sit in the oven for aroung 50min in 150Centigrades.

Ingredients:

400g meat
25–50g Butter for the sauce
2 large shallots
Garlic
1 Large Zucchini, slice it.
1 bag of spinache leaves
2 bags of mozzarella, slice them.
2–3 large tomatoes, sliced.
2dl crushed tomatoes for the sauce
1/2 package of Koskenlaskija
1 cup grated cheese for the garnish

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