Lasagna with polenta and minced meat

Ingredients for 4 servings:

• 200 g polenta
• 250 ml milk
• 1 onion(s)
• 1 carrot(s)
• 500 g minced meat
• 150 g sour cream
• 200 g cream
• 8 lasagna sheets
• 2 cloves garlic
• 175 g cheese
• 500 ml tomato sauce, chunky
• Vegetable broth, granulated
• salt and pepper
• oregano
• rosemary
• Thyme
• basil
• marjoram
• chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

low fat, lactose-free possible

Finely chop the onion and fry in a pan with the minced meat and finely chopped carrot until the meat is lightly browned. Season well with salt, pepper, oregano, rosemary, thyme, basil, marjoram, and chili powder. Then add the finely chopped garlic and tomato sauce and simmer for 5 minutes. Meanwhile, heat 250 ml of water with vegetable stock in a saucepan and add the milk and polenta. Bring to a boil briefly, stirring frequently, then remove from the heat, fluffing occasionally. Season as well. Place the lasagna sheets in the boiling water and turn off the heat after adding them. When the sheets no longer stick together, remove them; they shouldn’t be cooked yet. Then place them individually on a board or baking sheet, if possible, otherwise they will stick together. Grate or finely chop the cheese and mix 3/4 of it with the sour cream, cream, and polenta, stirring until slightly smooth. Spread some of the meat sauce on the bottom of a baking dish, then layer the lasagna sheets. Then alternate layers of meat sauce, polenta mix, and lasagna sheets, finishing with polenta. Sprinkle with the remaining cheese. Bake in the oven at 180°C (top and bottom heat) for 25 minutes, then bake for an additional 5-10 minutes with the grill/convection setting at 200°C (convection oven). This will brown the cheese crisply. It also tastes delicious cold, especially since the polenta layer will be nice and firm.