Fried pasta with tomato sauce

Ingredients for 4 servings:

• 8 lasagna sheets
• salt water
• 8 slices of cheese (Gouda, Gouda light, Edam… to taste)
• 4 slice(s) cooked ham, optional
• e.g. breadcrumbs
• n. B. Egg(s), possibly
• 1 liter of oil
• 250 g tomatoes, pureed
• 50 ml water
• 1 tbsp tomato paste
• 1 small onion(s)
• 1 tsp garlic, fresh or frozen, chopped
• 1 tsp sugar
• Paprika powder, hot
• Salt and pepper, black from the mill
• 100 ml cream
• 25 g Parmesan, grated
• lots of basil, fresh or frozen

Instructions

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

Cook the lasagna sheets in a sufficiently large pot in plenty of salted water for about 5 minutes until al dente. I don’t cook more than 4 sheets at a time so they have enough room to float and don’t stick together. After cooking, briefly refresh the sheets in a bowl of cold water, then place them on a clean kitchen towel and pat them dry. Then, place a slice of cheese and half a slice of ham on each sheet (for vegetarians, the ham can simply be omitted; it’s also delicious!). Roll up the pasta sheet starting at the short end and press down lightly. Set the pasta rolls aside. For the sauce, finely dice the onion and lightly fry it with the garlic in a pan. Add the tomato paste and fry briefly. Then deglaze with the passata and water and simmer for 5 minutes. Meanwhile, place another pan on the stove, add the liter of oil, and heat it up. Whisk the egg in a plate and season it a little, then add the breadcrumbs to another plate. Add the cream to the sauce and season with sugar, salt, and paprika. Keep warm over a low heat. Dip the cooled pasta rolls first in the egg, then in the breadcrumbs, and fry in hot oil (test with a wooden skewer) until golden brown. Drain briefly on kitchen paper. Meanwhile, stir the Parmesan and basil into the sauce and season with black pepper. Plate and serve! We like to serve it with a salad. If you like, you can also grate Parmesan over the pasta. You can also omit the egg when breading, as the starch makes the pasta sticky, and the breadcrumbs stick to it well anyway.