גריכיש סטייל לאַזאַניאַ

For the sour cream, stir together sour cream, mint, garlic, cucumber and lemon juice. Season to taste with salt and pepper and let steep in the refrigerator until ready to use.

Heat the oil in a saucepan and fry the minced meat in it until crumbly. In the meantime, peel the onion and garlic and chop finely. Clean and wash peppers and soup vegetables. Dice paprika and celery, halve carrots and cut into thin slices like the leek. Finely chop the parsley and set aside.

When the minced meat gets some color, add the cut vegetables and fry for about 5 minutes. Add the tomato and pepper pulp and briefly toast. Deglaze with the hot vegetable stock and the chopped tomatoes and bring to the boil. Season to taste with the pesto, sugar and anise syrup. Simmer over medium heat for about 30 minutes.

Preheat the oven to 180 degrees five minutes before the end of the cooking time (top and bottom heat). Mix the shepherd's cheese, Parmesan, Gouda and half of the chopped parsley together. Add the rest of the parsley to the sauce, season the sauce again to taste. Put a portion of the sauce in a rectangular baking dish and spread three sheets of lasagne on top. Repeat the whole thing, finish with the sauce.

Stir the sour cream again well and distribute it over the sauce. Sprinkle with the cheese and parsley mixture. Bake in the oven for about 40 minutes and serve. A shepherd's salad with cucumber, tomatoes, onions and feta goes well with it.

Tip 6: If you like, you can also cut pickled peppers (mild or hot to taste) and olives in the sauce.