Tomato lasagna

Ingredients for 4 servings:

• 1 liter tomato(s), pureed
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 5 m.-large tomato(s)
• 2 balls of mozzarella
• some lasagna sheets
• ½ pot of basil
• e.g. oregano
• e.g. salt and pepper
• n. B. sugar
• 150 g Emmental cheese, grated
• 2 tbsp rapeseed oil
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peel and chop the onion and garlic, and sauté in oil. Add the passata, season with oregano, salt, pepper, and sugar, and simmer for half an hour. Wash the tomatoes, remove the stem ends, and slice them. Slice the mozzarella as well. Line a greased baking dish with lasagna sheets and spread some of the tomato sauce on top. Line the baking dish with tomato slices and layer the mozzarella slices on top. Repeat the process (starting with the lasagna sheets). Add another layer of lasagna sheets, tomato sauce, tomato slices, and finish with a layer of grated Emmental cheese. Bake at 180°C (top/bottom heat, fan oven: 160°C) for about 30 minutes. Pick the basil leaves, rinse them, cut them into strips, and sprinkle them over the finished lasagna. The amounts of tomatoes and mozzarella can certainly be varied according to taste.