Spicy Minced Lasagna

Perhaps your new favorite bean dish:

Peel onion and garlic clove, chop. Peel, rinse and finely dice carrots. Slit chili lengthwise, remove seeds, rinse and chop.

Heat oil in a frying pan. Fry the minced meat in it until crumbly.

Fry garlic, chili, onion and carrots for 2-3 min. Add chopped tomatoes and herbs. Sauté for approx. 10 min. Clean spring onions, rinse, cut into 5 cm long pieces.

Rinse the hominy and beans in a sieve and drain. Add to the mince sauce form and cook for 1-2 min. Season with salt and pepper.

Rinse tomatoes, cut in half and stir into the mince sauce.

Heat butter in saucepan. Add clear soup and milk while stirring. Bring to a boil and simmer gently for about 10 minutes. Season to taste. Spread ¼ of the sauce on the bottom of a square gratin dish.

Place 3 lasagna sheets on top (assuming they don’t fit in the dish, trim the sheets). Spread ¼ of sauce on top. Now layer one-third ground beef, spring onions, 3 lasagna sheets, ¼ sauce, one-third ground beef and 3 lasagna sheets.

Finish with remaining minced meat and remaining sauce. Grate cheese and sprinkle on top. Bake in heated oven (electric oven: 200 degrees / convection oven: 175 degrees /gas: level 3) for about 45 minutes until golden brown. Garnish with rosemary.

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