Lasagna without béchamel sauce

Ingredients for 4 servings:

• 250 g lasagna sheet(s)
• 500 g minced meat or Thuringian Mett
• 2 onions
• 2 garlic cloves
• 250 g tomato paste
• 1 large can of tomatoes
• 1 tsp broth, granulated
• ¼ liter of milk
• 400 g cheese (Gouda and possibly mozzarella), grated
• 1 cup water, hot
• 4 tsp oil
• salt and pepper
• 1 pinch(s) of oregano
• sweet peppers
• Paprika, hot
• Thyme
• 1 cup crème fraîche

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat a little oil in a pan. In the meantime, finely dice the onions, press the garlic, and add everything to the pan, sautéing until translucent. Then add the minced meat and let it brown slightly. Season with salt, pepper, sweet paprika, hot paprika, a pinch of oregano, and a pinch of thyme. Dissolve the stock in the water and add to the minced meat. Finely chop the peeled tomatoes and add them to the minced meat mixture along with the tomato paste. Let the whole thing simmer gently for about 30 minutes, stirring occasionally. Then add some of the grated cheese and the milk to the minced meat mixture. Next, take a large baking dish and first pour in a layer of sauce, sprinkle with some cheese (don’t be too stingy), then layer the pastry sheets on top, then more sauce and cheese, then more pastry sheets, and so on. Finish with sauce and cheese! Spread a cup of crème fraîche on top and gently mix in a little of the sauce. Bake in the oven at approximately 200 degrees Celsius for between 30 and 45 minutes. Tip: You can also use Parmesan or any other cheese. We usually use half Gouda and half mozzarella!