Tomato – Mozzarella – Lasagna

Ingredients for 4 servings:

• 20 lasagna sheets (depending on the shape)
• 1 onion(s), chopped
• 1 can of tomatoes, chopped
• 150 ml vegetable stock
• 350 g tomatoes
• salt and pepper
• 375 g mozzarella
• 200 g sour cream
• 300 ml Béarnaise sauce
• 100 g cheese (Emmental or Parmesan), grated
• Sugar
• Cayenne pepper
• basil
• nutmeg
• 1 jar pesto
• 2 tbsp olive oil
• oregano
• Fat for the casserole dish

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

First, grease the baking dish. Sauté the chopped onion in olive oil, add the tomato pieces, and pour in a little broth. Season with sugar, cayenne pepper, basil, oregano, and nutmeg and simmer until a thick tomato sauce forms. Cut the fresh tomatoes and mozzarella into thin or very thin slices. Mix the sour cream with the Béarnaise sauce and the Emmental cheese. Line the baking dish with lasagna sheets and top with the tomato slices. Spoon the tomato sauce over the sauce by the tablespoon and cover with a layer of lasagna sheets. On top of this layer, add the sliced ​​mozzarella and the cream-Béarnaise mixture. Spread a few dollops of pesto over the mixture and cover with lasagna sheets. Then, add tomato slices and tomato sauce, lasagna sheets, mozzarella, and the cream and béarnaise mixture with dollops of pesto until all ingredients except for a third of the mozzarella and a little of the cream and béarnaise mixture are used. Finally, add a layer of lasagna sheets to the baking dish, cover with the remaining cream and béarnaise mixture and the mozzarella, and bake in a preheated oven at 200°C for about 30 minutes.