Summary

Ingredients

• 0.5 ½ pack lasagne sheets, approx. 250 g
• 500 g round beef
• 2 medium onion (s)
• 2 large tomato (s)
• 3 clove (s) garlic
• 1 tablespoon sunflower oil
• 500 ml tomatoes, happened
• 200 g tomato paste
• 1 tablespoon olive oil
• 1 tablespoon, heaped marjoram
• 1 tablespoon, heaped oregano
• 1 tablespoon basil
• 1 teaspoon, heaped salt
• 1 teaspoon, heaped pepper
• 2 tablespoon, heaped paprika, hot as rose
• 1 teaspoon, heaped beef bouillon
• Chilli pepper (s), dried
• 2 sachets Emmentaler, 00 g each, grated

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Instructions

1. Peel and chop onions, tomatoes and garlic and set aside. You can also press the garlic later.
2. Heat a large pan with the sunflower oil and sear the minced meat with the onions in it for 5 minutes. Season with a little salt, marjoram, pepper and paprika powder. Then add or squeeze a clove of garlic and fry briefly. Add tomato paste, tomato puree, tomato pieces, remaining garlic, spices and, if you like, beef bouillon, bring everything to the boil and stir if you can.
3. Preheat the oven to 160 ° C top / bottom heat (180 ° C convection).
4. Let the sauce simmer for another 10-15 minutes and season with salt and pepper. If you want, you can also add 1 - 2 small dried chili peppers.
5. Fill a baking dish with sauce, put a layer of lasagne sheets on top, then layer the sauce, lasagne sheets and sauce again. Scatter the Emmentaler cheese on top and bake in the oven for 30-40 minutes.