Lasagna without tomato sauce

Ingredients for 6 servings:

• 1 package of lasagna sheets
• 1,000 g minced beef
• 2 m.-sized onion(s)
• 4 cloves garlic
• 250 ml vegetable stock
• 2 can/n tomatoes, chunky
• 500 g tomatoes, pureed
• 2 tbsp tomato paste
• 400 g sour cream
• 200 g Gouda, young, grated
• 200 g Emmental cheese, grated
• 250 g Parmesan, freshly grated
• 1 small bunch of oregano, fresh
• 1 stalk(s) thyme, fresh
• Salt
• ½ tsp cayenne pepper
• 1 tsp, heaped paprika powder, hot
• ½ tsp cumin powder

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 45 minutes

Lasagne with tomatoes, minced beef, sour cream instead of béchamel sauce and 3 types of cheese

Dice the onions and garlic and sprinkle with 2 teaspoons of salt. Finely chop about a handful of the oregano and thyme. Mix together the Gouda and Emmental cheeses. Reserve the 250 ml of vegetable stock. For the meat sauce, add the minced meat to the pot over medium heat without any fat and cook for about 10 minutes, stirring occasionally. Then increase the heat to high and stir-fry for about 5 minutes until the excess water evaporates. Add the onions and garlic and cook until translucent, about 5 minutes. Adjust the heat if necessary to prevent burning. Add the spices, except for the salt, and the tomato paste, and stir. Then deglaze with the vegetable stock and simmer briefly for about 2 1/2 minutes, stirring constantly. Add the chopped tomatoes and passata, bring to a boil briefly, then reduce the heat to low and season to taste, including salt. Turn off the heat, cover the pot, and let the sauce simmer. Mix the sour cream with about half of the grated Parmesan cheese to a cream. Generously cover the bottom of the baking dish with meat sauce and place lasagna sheets on top. Spread more meat sauce and about 1 tablespoon of the cream on top and cover with more lasagna sheets. Repeat the layering of meat sauce, lasagna sheets and cream until you have at least 4 layers of lasagna sheets. Spread the meat sauce evenly among the layers. Important: Do not put any meat sauce on the top layer, but spread the rest of the cream evenly there. Cover with the Gouda-Emmental mixture and finally sprinkle with the rest of the Parmesan cheese and garnish with a little oregano. Bake in a preheated oven at 220 degrees Celsius (convection oven) for 40-45 minutes. When the desired browning is achieved, cover with aluminum foil! Tips: For the best flavor, let the lasagna rest in the refrigerator overnight before baking. I have fresh oregano and thyme from the garden. I use about a bunch of oregano and only about a sprig of thyme, as the latter has a very strong flavor. If you don’t have oregano or thyme, you can also use pizza seasoning!