How to cook
Clean and chop the onions finely. Heat the olive oil in a deep pan and put the onions to braise. Cook for a few min. until softened and add the mince.
Cover with a lid and let it saute for 5 min., then remove the lid, stir and let the liquid evaporate. Remove from the stove and put a small pot with the butter in it on the stove to heat. Pour in the flour and stir. Pour in the milk in a thin trickle and cook while constantly stirring until the bechamel sauce thickens.
Take an oven dish, put a little of the bechamel along the bottom, spread it out and stack a layer of lasagna sheets on top. Put some of the tomato sauce with the mince, distribute it generously, then pour on more bechamel.
Place another layer of lasagna sheets on top, pour tomato sauce and bechamel again. Cut the edammer and distribute on top of the sauces. Cover with another layer of sheets, sauces and grate the gouda over them.
Next come lasagna sheets, tomato sauce, bechamel and finally finish off with the remaining lasagna sheets and sauces. Cover the oven dish with aluminum foil and put it in the oven at 356°F (180 °C) for 45 min.
Grate the cheese, remove the foil and sprinkle it over the lasagna. Return to the oven for another 10 min. until the cheese melts.