Summary

Ingredients

• 1 cup crème fraîche
• 500 g minced meat
• 1 onion (s)
• 1 can tomatoes, chunky, 400 g, or fresh
• 1 packet tomatoes, strained, 500 g
• 200 g cheese, rated
• 100 ml cream
• 1 pinch flour
• some oil
• Herbs, e.g., oregano, basil, thyme
• salt and pepper
• 6 egg (s)
• some nutmeg

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Instructions

1. For the lasagne sheets, first break open the six eggs and whisk them together. Line a baking sheet with baking paper, place the egg mixture on it and distribute it as evenly as possible. Put the tray in the hot oven and let the eggs set at 80 to 100 ° C top / bottom heat. Take a look every now and then and be happy to distribute the mixture smoothly over the entire sheet in between, so that an even plate is created.
2. For the minced meat filling, peel and chop the onions, then fry them until translucent. Add the minced meat. Season the meat with a little salt and pepper and fry. Then deglaze with the chopped or fresh tomatoes and the strained tomatoes. Now season to taste and let it steep. I like to use oregano, basil, thyme, actually everything that is green and available.
3. For the bechamel sauce, heat a little oil and mix the flour with the tip of a knife. Deglaze with the cream and, if necessary, a dash of water and stir until creamy. Season with salt, pepper and nutmeg. Add the crème fraîche and set aside.
4. Now cut the egg mixture into slices that correspond to the baking dish used. Now stack alternately with the minced meat sauce, Béchamel sauce and lasagne plates in the baking dish. The last layer should be the bechamel, which is then sprinkled with cheese.
5. Then bake everything in the hot oven at 180 ° C top / bottom heat until the cheese is golden brown. Since all the ingredients are already done, the baking time can be varied, and I like it best after about 20 minutes.