Austrian Lasagne

Summary

Prep Time	1 hr 30 mins
Cook Time	1 hr 30 mins
Total Time	3 hrs
Course	Main Course
Cuisine	European
Servings (Default: 10)

Ingredients

Instructions

For a rectangular casserole or lasagne dish, approx. 38 x 27 cm. Makes about 10 servings.
Mix the first three ingredients for the dough and prepare pancakes with a little oil in a pan. Then put the finished pancakes aside.
Cook the carrots and broccoli separately in salted water until soft and then cut into cubes.
Clean the mushrooms and cut into bite-sized pieces. Sweat in a pan with 200 g butter, season with pepper and then strain the liquid in a sieve.
For the tomato sauce, peel and finely chop the onion and dice the tomatoes. Sauté the onion in a pan and then mix the tomatoes into the onion. Sauté the onion and tomatoes for 20 minutes over a medium heat until they are soft and then puree them with a hand blender.
In the meantime, fry the minced meat and then stir into the pureed tomato sauce. Season the sauce with pepper, garlic, Italian spices, 3 tablespoons of tomato paste and a dash of ketchup.
Preheat the oven to 180 ° C (hot air) and coat the baking dish with a little oil. Line the baking dish with the pancakes, put a layer of tomato sauce on top and a layer of vegetables (broccoli, carrots, mushrooms) on top of the tomato sauce.
Repeat these 3 layers (1st pancake, 2nd tomato sauce, 3rd vegetables) a few times as with a normal lasagna and finish with a layer of pancakes.
Mix the sour cream with the grated cheese and then season with garlic, pepper and parsley. Brush the lasagne with the cheese mixture.
Bake the lasagne at 180 ° C (hot air) for about 30 minutes. Then let it cool down briefly. Then cut the lasagna into about 10 pieces and arrange on the plates. Garnish with a little chives and serve.

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