Alessandro's Lasagna

Ingredients for 4 servings:

• 1 cup crème fraîche
• 4 tbsp vegetable broth
• 1 tube(s) Tomato paste
• 1 can of tomatoes, peeled
• 1 large onion(s)
• 1 pack of feta cheese
• 1 pack of spinach
• 2 cloves garlic
• 2 packs of cheese for topping
• 1 kg minced beef or mixed
• Parmesan or Pecorino
• basil
• salt and pepper
• oregano
• red wine

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

with spinach and feta cheese

First, dice the onion and sauté in a generous portion of olive oil in a large pan until translucent. Meanwhile, boil 1 liter of water and dissolve the 4 tablespoons of vegetable stock in it. Then add the tube of tomato paste, mix well, and set aside. When the onion is ready, add the minced meat and fry, deglaze with a little red wine if desired. Then add the vegetable stock to the pan and simmer on low heat. At this point, you can gradually add various ingredients such as Parmesan cheese, garlic, fresh basil leaves (rub them briefly in your hand to release their aroma even more), and other spices – depending on your taste. I also add 1 cup of crème fraîche at this point. The longer the sauce simmers, the better it becomes. Therefore, the sauce should simmer for at least 1 hour. In the meantime, you can roughly dice the feta cheese and thaw the spinach a little. Next, preheat the oven to 200 degrees Celsius (convection oven) and grease the casserole dish with butter or margarine. Once the sauce is to your liking (don’t be put off by a very spicy flavor; it will be somewhat offset by the finished lasagna), fill the casserole dish. First, pour in a layer of the sauce, then spread the feta and spinach over it. Then add the first layer of lasagna sheets, and so on, until the sauce is completely incorporated. Then spread the cheese evenly over the surface and place the dish in the oven for 40 minutes. When the lasagna has a golden brown layer, it’s time to feast.