Cook the lasagne plates in a sufficiently large saucepan in plenty of salted water for about 5 minutes until al dente. I don`t cook more than 4 plates at a time so they have enough space to swim and don`t stick together. After boiling, the plates are briefly quenched in a bowl with cold water and then placed on a clean kitchen towel and dabbed off.
Then a slice of cheese and half a slice of ham (the ham can simply be left out for veggies, is also very tasty!) Is placed on each noodle and the pasta plate is rolled up from the short side and lightly pressed on. Set the pasta rolls aside.
For the sauce, finely dice the onion and lightly fry it with the garlic in a pan. Add the tomato paste and roast briefly. Then deglaze with the tomatoes and the water and simmer for 5 minutes.
In the meantime put another pan on the stove, add the liter of oil and let it get hot. Whisk the egg in a plate and season a little, also put the breadcrumbs in a plate.
Pour the cream into the sauce and season with sugar, salt and paprika. Keep warm on the lowest flame.
Roll the cooled pasta rolls in the egg, then in the breadcrumbs and deep-fry in the hot fat (wooden stick sample) until they are golden yellow. Drain briefly on paper towels. Meanwhile stir the parmesan and basil into the sauce and season with black pepper.
Arrange and serve! We like to eat a salad with it. If you like, you can also slice parmesan on top.
You can also do without the egg when breading, as the noodles are sticky due to their thickness and the breadcrumbs stick to it so well.
Ingredients
Print Recipe
Pin Recipe