Summary

Ingredients

• 1 can tomato (s)
• 1 bunch herbs
• 1 cup cream
• some olive oil
• 1 teaspoon, leveled sugar
• salt and pepper
• 8 lasagne plate (s)
• 150 g cheese, rated (mozzarella)
• 1 egg (s)
• 250 g minced meat, (beef or mixed)
• 1 teaspoon, leveled paprika powder
• 50 g breadcrumbs
• N / A onion (s), garlic, herbs and chilli

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Instructions

1. Put the tomatoes in a baking dish and season with salt, pepper and sugar. Add fresh or dried herbs (I think oregano is important and possibly also parsley, thyme, basil and rosemary) and drizzle with a little olive oil.
2. Cook the lasagne sheets for about 4 minutes, so they will be soft but not cooked. Pour into bubbly boiling salted water and be careful not to stick the individual plates together. Then pour off and rinse immediately with plenty of cold water, then nothing sticks together.
3. For the filling, season the minced meat with pepper and salt, add the egg, some mustard, paprika and a handful of breadcrumbs. If you like, you can add half an onion, garlic and herbs. I like it a little hotter and add chilli to it.
4. Now loosely roll a suitable portion of the filling into a lasagne plate and place the rolls on the tomato sauce. Pour the cream over it and sprinkle with cheese.
5. Preheat the oven (hot air 180 °) and cover the baking dish with aluminum foil (make sure that the foil does not lie on the cheese). Put it in the oven (middle rack) and bake for 20 minutes, then remove the foil and let it brown again in 10 minutes.
6. Serve with a fresh salad and enjoy!