Ingredients for 4 servings:
- 1 tbsp olive oil
- 400 g minced beef
- 1 can of tomatoes, chopped
- 1 onion(s), finely chopped
- 1 large carrot(s), cut into fine cubes
- 1 piece(s) celery, cut into fine cubes
- 250 ml beef broth or vegetable broth
- 1 clove(s) garlic, finely chopped
- chili
- salt and pepper
- Parsley
- Herbs of your choice
- 4 m.-sized eggs
- 100 g cheese, grated
- 1 handful of herbs, fresh
- salt and pepper
- 200 ml sour cream
- 50 g cheese, grated
- some salt and pepper
Instructions
Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 15 minutes
Variant (almost) without carbohydrates, but really good!
Brown the ground meat in olive oil, add the finely chopped vegetables (onions, carrots, celery, garlic), and fry briefly. Deglaze with the canned tomatoes and stock. Add chili and salt. If you like other spices, go ahead! I like it simple. I let the sauce simmer for at least an hour. The whole thing should be well reduced and not too runny. Finally, season with fresh parsley and salt if desired. For the “lasagna sheets,” beat the eggs with grated cheese and fresh, finely chopped garden herbs (any of your choice and whatever your garden provides). Add a little more salt and pepper, if desired. Pour the mixture onto a baking sheet (lined with parchment paper!) and let it set in the oven at 170°C for about 15 minutes. Don’t overcook, or it will become too dry. It’s best to keep an eye on the process; every oven is different. The mixture should be firm but still elastic. Then cut into suitable pieces and layer them in a baking dish, alternating with the meat sauce, starting with the sauce. Finally, instead of the béchamel sauce, spread a cup of sour cream over the lasagna and sprinkle with grated cheese. Bake again in the oven at 190°C for about 20 minutes. The lasagna should be nicely browned but not too dark. Let it stand for a while before slicing, so the individual portions will retain their shape better.



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