lasagne

Ingredients for 4 servings:

• 3 tbsp olive oil
• 5 tbsp tomato paste
• 200 g sour cream
• 1 can of tomatoes, peeled
• 1 bag of mozzarella (drained weight 125 g)
• 200 g cheese, grated (Emmental)
• 500 g minced meat, mixed
• 4 garlic cloves
• 1 m.-sized onion(s)
• 1 tsp, heaped tarragon, dried
• 2 tbsp marjoram, dried
• Sea salt
• pepper, black
• Lasagna sheet(s) as required

Instructions

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

In Paris3’s way

Fry the minced meat in hot olive oil until browned and crumbly. Roughly chop the garlic and onion, add to the minced meat, and fry for about 5 minutes. Add the tomato paste and the slightly chopped canned tomatoes with their juices. Stir in the marjoram and tarragon and bring everything to a boil. Reduce the heat to low and simmer the sauce with the lid on for about 15 minutes. Season with sea salt and black pepper. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Brush a baking dish with olive oil and line it with a layer of lasagna sheets. Spread a third of the minced meat sauce on top. Then spoon half of the sour cream over the sauce. Spread another layer of lasagna sheets on top and spread another third of the minced meat sauce on top. Cut the mozzarella into thin slices and cover the minced meat with them. Add more lasagna sheets, then the remaining sauce, and then the remaining sour cream. Sprinkle the cheese over the lasagna and bake for 35 minutes.