Lasagna (Vegetables and Meat)

For the lasagna, peel and chop the onion. Heat some oil in a pot and then add the chopped onion. Fry the onion very briefly and immediately add the minced meat. Mash the meat with a whisk and stir. Season briefly with a little salt and pepper. While the meat is briefly roasted: Cut the zucchini, carrots and kohlrabi into small cubes. Always briefly check on the meat and stir! When the meat has turned a brownish color, add the chopped vegetables to the pot and pour everything with enough tomato sauce. Season with oregano, basil and a little rosemary and simmer covered on low heat, stirring occasionally.

The bechamel sauce: in a small saucepan, melt the butter. Quickly stir in the flour and then pour in the milk. (If it clumps, just keep stirring over the heat to make the sauce creamy). Season to taste with a little salt, pepper and nutmeg.

In the meantime, preheat the oven (convection oven, about 180°). When the meat sauce is ready, cover the bottom of a baking dish with it. (The first layer of the lasagna must always be liquid, so that the dough does not stick to the mold). Place a layer of lasagna sheets on top of the first layer and then cover well with meat sauce again. Briefly sprinkle Parmesan on the sauce and cover with the bechamel sauce. Then put the lasagna sheets on top again. Do this sequence until at the end you have again a f

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