Lasagne with tomatoes, cheese and ham

Mince the onion and garlic.

Wash the tomatoes and save 3-4 tomatoes. Cut the rest into small pieces.

Sauté the onion in olive or vegetable oil until it is a golden color. Add tomatoes and minced greens. Add salt and pepper and simmer until the sauce thickens.

Prepare the Béchamel sauce. To do that, you need to melt the butter and fry the flour in it.

Then pour the milk in, add salt and pepper. Boil while stirring until the sauce thickens (its consistency should resemble liquid sour cream).

Grate the cheese (maasdam and gouda) on a large grater into separate plates.

Place lasagna sheets into the baking form (I have a form that is 8.3 x 11” and 2” tall). Please, carefully read the instructions on the package. Some companies suggest boiling the lasagna sheets, some say to use them dry.

Place half of tomato sauce on the lasagna sheets.

Place half of, cut into cubes ham, on the tomato sauce.

Then place half of the Béchamel sauce.

Sprinkle half of the maasdam cheese and place on the lasagna sheets. Place the rest of tomato sauce, ham, Béchamel, maasdam on them. Cover with lasagna sheets and sprinkle with the half of gouda cheese. Bake in the oven for 40 minutes at 325-350F.

Then place tomatoes, cut into sections, and sprinkle with the leftover cheese and put it back in the oven. Bake until the cheese melts. Sprinkle the cooked lasagna with greens.