Alex's low-carb lasagna

Ingredients for 4 servings:

• 250 g quark
• 3 eggs
• 100 g cheese, grated
• 1 tbsp oil
• 500 g minced beef
• 1 onion(s)
• 2 m.-sized carrot(s)
• 1 tbsp tomato paste
• 1 can of pizza tomatoes
• 150 ml vegetable stock
• salt and pepper
• marjoram
• oregano
• rosemary
• 100 g sour cream
• 100 g cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

the alternative to pasta plate and zucchini substitute

For the “lasagna sheets,” mix the quark, eggs, and grated cheese and spread a thin layer, the size of a baking dish, onto a baking sheet lined with parchment paper. For a large baking dish, I make two baking sheets with approximately 35 x 20 cm of dough. Bake the sheets in a preheated oven at 180°C (fan oven). Meanwhile, peel and chop the onion, and peel and slice the carrots into small sticks. Brown the minced meat in a high-fat pan in oil, season with salt and pepper, and after a few minutes, add the chopped onion and carrot. Cook everything together for another 5 minutes, until the vegetables are slightly softened. Stir in the tomato paste and deglaze with the pizza tomatoes and vegetables. Bring the sauce to a boil and season with salt, pepper, and the spices. Once the sheets of dough are ready, fill the baking dish. To do this, pour about a third of the minced meat mixture into the dish, carefully remove the lasagna sheets from the baking paper, and place them on top of the sauce. Top with another layer of sauce and pasta. For the final layer, mix the minced meat sauce with the sour cream and pour it into the casserole dish. Sprinkle with grated cheese and return to the oven for another 15 minutes, until the cheese is nicely browned.