Low-carb egg lasagna

Ingredients for 6 servings:

• 6 eggs
• 1 onion(s)
• 500 g minced meat
• 1 can tomatoes, chopped, 400 g, or fresh
• 1 pack of tomatoes, pureed, 500 g
• n. B. herbs, e.g. oregano, basil, thyme
• some oil
• 1 tsp flour
• 100 ml cream
• some nutmeg
• 1 cup crème fraîche
• 200 g cheese, grated
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

delicious lasagna without pasta

To make the lasagna sheets, first crack and whisk the six eggs. Line a baking tray with baking paper, pour the egg mixture onto it, and spread it as evenly as possible. Place the tray in the hot oven and let the eggs set at 80 to 100°C (top/bottom heat). Check the oven frequently and spread the mixture evenly over the entire tray to create an even layer. Meanwhile, for the minced meat filling, peel and chop the onions, then fry until translucent. Add the minced meat. Season the meat with a little salt and pepper and fry. Then deglaze with the chopped or fresh tomatoes and the passata. Season to taste and let it sit. I like to use oregano, basil, thyme—actually anything green that’s available. For the béchamel sauce, heat a little oil and mix in the flour with a pinch of flour. Deglaze with the cream and, if desired, a splash of water, and stir until creamy. Season with salt, pepper, and nutmeg. Add the crème fraîche and set aside. Cut the egg mixture into slices that fit the size of the baking dish. Stack the egg mixture alternately with the meat sauce, béchamel sauce, and lasagna sheets in the baking dish. The last layer should be the béchamel, which is then sprinkled with cheese. Bake everything in a preheated oven at 180°C (top/bottom heat) until the cheese is golden brown. Since all the ingredients are already cooked, the baking time is variable; I find it tastes best after about 20 minutes.