- 500 g Zebrano Original Zagorje mlinci or spinach mlinci
- 500 g mixed minced meat (ideally turkey, but can be different)
- 4 tablespoons olive oil
- 1 parsley
- 1 larger onion
- 3 cloves of garlic
- 400 g of tomatoes (or peeled tomatoes)
- 400 g mushrooms
- 1 tablespoon of tomato puree
- 1 tablespoon of oregano
- 60 g of flour
- 60 g butter
- 1l of milk
- 1 bay leaf
- 1 sprig of thyme
- 100 g of grated parmesan
Season the meat with salt, pepper and oregano. Fry the onion in the oil, add the meat and sauté. Add garlic, tomato, tomato paste, parsley and mushrooms. Simmer for 30 minutes until the excess liquid has evaporated and the mixture has become thick-bodied. For the Bechamel sauce, briefly sauté the butter and flour and add the milk gradually with a broom (or fork) while stirring. Season with salt, pepper, bay leaf and thyme and cook over low heat for 10 minutes. Finally add the Parmesan.
Put a thin layer of bechamel in the greased baking pan, then put a row of Mlinci leaves over it and then the prepared ragout, bechamel and parmesan. Begin the second layer by hanging up the mlinci and adding everything like the first layer. Repeat the layers until you have used the ingredients, and make sure you've covered everything with the meat ragout, with bechamel and a generous pinch of Parmesan. Then pour over it with melted butter.
In our recipe version, Zagorje Mlinci do not have to be ""boiled"" in boiling water before being put into the baking dish as they will pull and soften the moisture from the meat stew. However, if you think it necessary, you can ""mill"" the mlinci to soften it before spreading the lasagna in layers, boiling water, then pour the boiling water into a long and shallow pan, dipping the zebrano mlinci, until they are soft, then place them in a baking pan and process them as described above.
Bake the prepared lasagne (in a preheated oven) at 200 ° C for about 40 minutes. Rest a little and serve! Good Appetite!