lasagne

Ingredients for 8 servings:

• 1 kg minced meat, mixed
• 1 point lasagna sheet(s)
• 2 m.-large root(s)
• 4 m.-sized onion(s)
• 2 cups of crème fraîche
• 1 gr. can/n tomato paste
• 1 liter of water
• 3 eggs
• 6 slice(s) ham, cooked
• 200 g cheese, grated
• 3 tsp broth, instant
• 1 shot of red wine, semi-dry
• salt and pepper
• some olive oil
• garlic powder
• oregano
• Paprika powder, sweet
• basil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

without béchamel sauce

It’s best to make the meat sauce a day before you plan to cook it. Peel the onions and root vegetables and dice them into small pieces. Sauté the onions in a deep pan or saucepan with a little olive oil until translucent. Add the minced meat to the onions in the pan and fry. Mix the tomato paste and root vegetables into the minced meat and season with the spices (not too sparingly) and the stock. Add a generous splash of red wine (optional) to deglaze the pan and simmer briefly. Stir 3/4 cup crème fraîche into the mixture and top up with about 1 liter of water. Cover and simmer on low heat for about 4 hours. If you made the meat sauce the day before, reheat it gently. Meanwhile, hard-boil the eggs and slice them, and cut the ham into small pieces. Now layer all the ingredients in a large and, if possible, deep rectangular baking dish as follows: Always start with a little mince sauce to prevent the pasta sheets from burning, then add lasagna sheets, more mince sauce, egg slices, pieces of ham, and 3-4 dollops of crème fraîche, then more lasagna sheets, and so on, until the dish is full and all the ingredients are used up. Use mince sauce and a few dollops of crème fraîche as the final layer. Sprinkle the grated cheese on top. Bake in a preheated oven at 200°C (top/bottom heat: 180°C) for about 45 minutes. If the cheese is already brown after about 20 minutes, cover with aluminum foil for the remaining time. Serve hot. A previously opened semi-dry red wine goes perfectly with the meal.