Lasagne with ragout of minced meat and mushrooms

Name: lasagne with ragout of minced meat and mushrooms
Total time: 20 min
Yield: 4
Ingredients: 400 gram half to half minced; 100 gram pancetta; 100 gram bacon; 1 onion; 250 gram mushroom; 1 teaspoon dried rosemary; 3 clove garlic; 2 tablespoon flour; 250 milliliters meat broth from tablet; 16 lasagne sheets; 2 bulb Mozzarella; 20 gram pine nuts

Ingredients

Directions

Fry the minced meat and the pancetta in a dry skillet and brown.
Add the onion and fry for a few more minutes.
Add the mushrooms, rosemary and garlic and cook at medium height until the mushrooms have shrunk.
Sprinkle the flour over it and stir it. Pour in the stock while stirring and let the ragout to the boil. Let simmer for 5 minutes on low setting and season with salt and freshly ground pepper. Allow to cool.
Preheat the oven to 180 ° C. Brush a rectangular baking dish or 4 baking trays with a spoonful of ragout and place 4 lasagne sheets on top.
Make 3 layers of the filling and finish with the last pasta sheets. Line the pasta slices with the slices of mozzarella and sprinkle with a pinch of rosemary, pine nuts and some ground (white) pepper.
Fry the lasagne in about 30 minutes until tender and golden brown in the oven.