Lasagna "the spontaneous one"

Ingredients for 4 servings:

• 5 m.-sized onion(s)
• 8 lasagna sheets
• 1 cup sour cream
• some milk
• 1 pinch of nutmeg
• 500 ml tomato(s), pureed
• 4 m.-sized tomato(s), if available
• 1 jar black olives without stones
• 1 pack of mozzarella, diced
• 50 g Parmesan, preferably freshly grated
• 2 handfuls of breadcrumbs or oat bran
• some olive oil
• some syrup (agave syrup or honey)
• possibly Sambal Oelek or Tabasco or chili
• salt and pepper
• Herbs, dried
• basil, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

with ingredients that you (almost) always have at home

Preheat the oven to 190°C (fan-assisted). Meanwhile, dice the onions and sauté them in a pan with olive oil. Add the agave syrup (instead of sugar or honey). The onions should be nicely browned, but please avoid blackened edges. Now add the olives – whether diced, sliced, or whole is a matter of taste, of course; I use them whole. Stir everything briefly, then add the passata and, if using, fresh tomatoes (slightly chopped). Add any dried spices (e.g., basil, herbs de Provence, or oregano) at this time. Simmer on low heat. In a bowl, mix the sour cream with the milk until the mixture is liquid, then stir in the diced mozzarella, nutmeg, and salt. Now add the remaining spices (sambal oelek, Tabasco) and the fresh basil to the tomato sauce. Layer everything in a baking dish. Start with tomato sauce, then lasagna sheets, tomato sauce, white sauce, lasagna sheets, white sauce. Sprinkle the breadcrumbs or oat bran on top. These should be well mixed with the Parmesan cheese. This will give you a nice crispy layer without using too much cheese. Bake in the oven for 25-35 minutes, until the top layer is just the right amount of brown. Of course, you can vary the ingredients depending on what you have on hand.