Rinse the meat and pat dry. Then cut into cubes about 5 cm in size. Peel the carrots, wash the tomatoes, peel the onions and cut everything into cubes.

Heat the oil in a pan with a lid. Fry the meat in it for about 5 minutes. Add onions and carrots and fry briefly. Stir in tomato paste and sauté briefly. Season with salt and pepper. Deglaze with 3/4 liter of hot water. Add tomatoes and bring to the boil. Cover and let simmer for about 10 minutes.

Break the lasagne sheets into small pieces and add to the pan, fold in and simmer for another 10 minutes. Stirring occasionally.

Cut the mozzarella into cubes. Wash the herbs, shake dry and cut finely. Stir half of the herbs into the chicken pot. Season to taste with salt and pepper. Arrange the chicken pot on plates, sprinkle with mozzarella, grated Gouda cheese and the remaining herbs.