Lasagna with ground beef, smoked pork shank and mushrooms

Ingredients

For the filling

• 3-4 tablespoons oil
• 1 medium onion (150 g)
• 1 medium carrot (100 g)
• 150 g boneless smoked pork shank with rind
• 500 g ground beef
• 100 ml water
• 1 can mushrooms (340 g)
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon dried thyme

For the sauce

• 150 g butter
• 100 g flour
• 700 ml milk
• 700 ml tomato juice
• 1/2 teaspoon salt
• 10 g chopped fresh basil
• 1/8 teaspoon ground nutmeg

For assembly

• 1 teaspoon oil
• 1 box lasagna sheets (500 g)
• 200 g cheese

Preparation

1. Peel and chop the onion and carrot. Cut the smoked pork shank into thin slices, then sauté them together in 3-4 tablespoons of oil for 8 minutes, until the onion softens. 2. Add the ground beef and 100 ml water. Let everything simmer for 10 minutes, then add the drained mushrooms and cook for another 5 minutes. Season the filling with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon thyme, stir, then take the pan off the heat. 3. Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually pour in the milk and tomato juice, alternating between them and stirring, then simmer the sauce for 7 minutes, until it thickens slightly. Add 1/2 teaspoon salt, take the saucepan off the heat and stir in 8 g chopped basil and the nutmeg. 4. Heat the oven to 160°C. Grease a 32 × 25 cm baking dish with 1 teaspoon oil and spread a thin layer of sauce over the bottom. Arrange lasagna sheets on top, cover them with a few spoonfuls of sauce and half the filling. Repeat the layers, then finish with sheets and sauce. Use about three quarters of the box of sheets. 5. Grate the cheese over the top and sprinkle with 2 g chopped basil. Bake for 40 minutes, until the sauce has been absorbed, the edges of the sheets curl and the cheese is browned.