Pan Lasagna

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp rapeseed oil
• 250 g minced meat, mixed
• 2 tbsp tomato paste
• 1 can tomatoes, chopped, 400 g
• 100 ml vegetable stock
• 1 pinch of herbal salt
• 1 pinch of pepper
• 1 pinch of sugar
• 1 tsp, heaped paprika powder
• 6 lasagna sheets
• 100 g cream cheese (paprika cream cheese)
• 120 g mozzarella
• 2 basil stalks

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Lasagna with a twist

Peel and dice the onion and garlic. Heat oil in a pan and fry the minced meat until crumbly. Add the onion and garlic and fry briefly, then stir in the tomato paste and sauté. Deglaze with tomatoes and stock and season with herb salt, pepper, paprika, and sugar. Break the lasagna sheets into pieces and fold in well, ensuring they are coated with the tomato sauce. Cover and simmer for 15-20 minutes. Stir once or twice. When the lasagna sheets are soft, stir in the cream cheese. Slice the mozzarella and spread over the top. Cover and let melt for 5 minutes. Wash the basil, shake dry, and cut into strips. Garnish with basil and serve.