John Myers
Ingredients for 3 servings:
- 400 g minced beef
- 400 g tomatoes, chopped
- 1 onion(s)
- 1 bunch of soup vegetables
- 1 large zucchini
- 250 ml beef stock
- 200 g cheese, grated
- 1 cup of sour cream (200 g)
- 1 garlic clove(s)
- olive oil
- chili powder
- salt and pepper
- oregano
- 4 eggs
- splash of milk
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes
Brown the minced meat in oil, add the finely chopped vegetables (onion, carrots, celery, garlic clove), and fry briefly. Deglaze with the canned tomatoes and beef stock. Season with chili, oregano, and salt. Simmer the sauce for about 30 minutes, then garnish with fresh parsley. In the meantime, preheat the oven to 170°C. For the lasagna sheets, beat the eggs with 100g of cheese and a splash of milk, and season with salt and pepper. Pour the mixture onto a baking sheet lined with baking paper, spread it out, and let it set for about 12 minutes. Peel the zucchini into strips on all four sides using a vegetable peeler. Now fill a baking dish with the first layer of sauce, cover it with zucchini strips, and top with half an egg and cheese lasagna sheet. Now add the second layer, then spread the sauce on top, spread the sour cream on top, and sprinkle with cheese. Bake in the oven at 190°C for about 20 minutes.
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