Lasagna

Lasagna is the Italian dish that I crave the most often. I usually use homemade sheets, but yesterday I wanted a quick lunch so I used store-bought. It was the kind that you don't have to cook beforehand, and I was very happy with how it turned out. Delicious and done in no time!

Ingredients

250 g (9 oz) lasagna sheets
500 g (1 lb) ground beef
100 g (3 1/2 oz) smoked bacon
2/3 cup chopped leeks
500 ml (2 cups) tomato sauce
350 g (12 oz) grated gouda
oil, butter
1/2 tsp oregano
1/2 tsp rosemary
salt, pepper

For the bechamel sauce

1 tbsp butter
2 1/2 tbsp flour
500 ml (2 cups) milk

Cook the leeks and bacon in a skillet. When the bacon starts turning golden, add the beef. Stir occasionally to help the beef separate. When the beef has separated, add the tomato sauce and simmer for another 15-20 minutes. Season with salt and pepper and add the oregano and rosemary.
In the meantime, in a deeper pot melt the butter and add the flour. Cook for about a minute, stirring constantly. Add the milk, whisking to avoid lumps. Cook for a few minutes, until it starts bubbling and thickens.
Grease a baking dish with a bit of butter and arrange 1/4 of the pasta sheets to cover the bottom. Add a layer (1/3) of meat (spread evenly), then 1/4 of the bechamel and 1/4 of the grated cheese. Add two more layers of everything, and finish with pasta covered with bechamel and cheese. Bake for 35 minutes or until golden and bubbling.