Quick lasagna

Ingredients for 2 servings:

• 250 g minced meat, mixed or beef
• 1 can of tomatoes (pizza)
• 1 small onion(s), diced
• 2 tbsp tomato paste, more or less as needed
• some red wine
• salt and pepper
• Herbs of Provence
• Lasagna plate(s), approx. 6 – 8
• 1 cup sour cream, or sour cream, or creme fraiche/ legere
• e.g. cream
• n. B. sugar
• Cheese, grated
• Fat, for the shape

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Ready to serve in 40 minutes

First, bring salted pasta water with a little oil (to prevent the sheets from sticking too much) to a boil and preheat the oven to 200°C. Meanwhile, dice the onion and fry the minced meat until it takes on some color. Season with salt and pepper and add the onions. When the pasta water is boiling, add the lasagna sheets, making sure they are submerged. Add the tomato paste to the minced meat, fry briefly, deglaze with red wine, add the canned tomatoes and simmer over high heat. After about 3-4 minutes (when they are malleable but still firm to the bite), remove the lasagna sheets from the boiling water, refresh in cold water and set aside. If desired, drizzle with a little more oil to prevent them from sticking together too much. Season the tomato sauce with the herbs, salt, pepper and a pinch of sugar and add a dash of cream. If the sauce is still too runny, thicken it with either a little flour mixed with red wine or with a dark sauce thickener. Brush a baking dish with fat, pour a little tomato sauce on the bottom, and place the first layer of pasta on top. Pour more sauce on top and spread 1-2 tablespoons of sour cream on top. Then place the next layer of pasta on top and add more sauce and sour cream. Continue in this way until the sauce is almost used up. The last layer should consist of sauce and sour cream, so that the entire last layer of pasta is completely covered. Now spread some grated cheese on top. Bake the lasagna at 200°C for approx. 15-20 minutes, until the cheese is nicely browned. Whether you use top and bottom heat or fan-assisted oven depends on the consistency of the sauce. If it is a bit runny, you should use fan-assisted oven, as this ensures that the liquid evaporates. Keep in mind that pre-cooked pasta sheets do not absorb as much liquid as dried ones.