Chop the onion and leek and fry them in a little bit of fat. Add the minced beef and fry until the color of the meat has disappeared. Season with salt and pepper. Then extinguish the meat with the canned tomatoes. If necessary, skim off any gravy that may have formed beforehand, so that it doesn’t take too long to boil down. Make sauce indes until all liquid has evaporated (maybe skim off liquid after 15 to 20 minutes). Season the sauce with salt and freshly ground pepper.
Heat the light butter, add the flour, stirring to combine with the milk to make a thick sauce. Season with salt, Parmesan cheese or Gouda cheese.
Cook the lasagna (it goes well in a frying pan with a drop of oil).
Put all the ingredients in a gratin dish: pasta, a little tomato sauce, cheese sauce, pasta and so on. Last of all pasta with a thicker layer of cheese sauce.
Bake everything in the oven at 200 degrees.
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