John Myers
Ingredients for 4 servings:
- 2 onions
- 1 clove(s) garlic
- 3 tbsp olive oil
- 2 tbsp sugar
- 4 tbsp balsamic vinegar, light
- 1 can of chopped tomatoes (425 ml)
- some salt
- some pepper, black from the mill
- ¼ bunch oregano
- 200 g cherry tomatoes, small, colorful
- 4 sausages
- 9 lasagna sheets
- 250g mozzarella
- some butter for the mold
Instructions
Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes
Peel the onions and garlic clove and dice both finely. Heat 1 tablespoon of olive oil in a saucepan and sauté the onions and garlic for about 1 minute. Sprinkle with the sugar and caramelize lightly. Deglaze with the balsamic vinegar and chopped tomatoes, season with a little salt and a few grinds of freshly ground black pepper, bring to a boil, and then simmer for about 3 minutes. Rinse the oregano, shake dry, pluck the leaves from the stems, chop half of them, and add to the sauce. Wash and trim the cherry tomatoes, and pat dry. Squeeze the sausage meat out of the skins and form them into about 30 small balls. Heat 2 tablespoons of olive oil in a large pan and fry the sausage meat and cherry tomatoes vigorously on all sides, stirring occasionally, for about 2 minutes. Then add half of the oregano to the sauce and season to taste. Preheat the oven to 200°C (175°C fan-assisted). Grease a baking dish with a little butter. First, spread some sauce on the bottom, then place three lasagna sheets on top and pour half of the remaining sauce on top. Layer the remaining lasagna sheets and sauce in the same way. Drain the mozzarella and roughly tear it into small pieces. Spread it on the surface along with the remaining sausage meat and cherry tomatoes. Bake the lasagna in the preheated oven for about 35 to 40 minutes. Then remove from the oven and let it rest for about 10 minutes. Sprinkle with the remaining oregano leaves and serve.
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