In order to guarantee optimal taste and success, all ingredients should have reached room temperature.
Cut the onions into cubes and fry them in a saucepan. Then put the minced meat in the pot and sear it too. Chop the minced meat in the pot until there are no large pieces left. When the minced meat is evenly browned on all sides, the previously finely chopped or pressed garlic can be added to the pot. The garlic should only be fried briefly, otherwise it will develop a bitter taste. Now you add the canned tomatoes to the fried ingredients. If necessary, the tomatoes have to be chopped up. If you are using tomatoes that have already been chopped up, you can skip this step. Now add about 100ml of cream to the pot. Add herbs and season with salt and pepper to taste. The sugar should be used sparingly, as it only serves to neutralize the strongly sour taste of the canned tomatoes and tomato paste. Let the sauce simmer gently over low to medium heat, stirring occasionally, for about 10 minutes, until the sauce has a mushy consistency. If the sauce is still too runny, it can now be bound by adding tomato paste. Then season the sauce again and season it if necessary.
Layer the sauce and lasagne plates alternately in a sufficiently large baking dish. The first layer should consist of sauce and the last layer of lasagne. Then you can cover the top layer of lasagne sheets with the grated cheese. Now spread the rest of the cream evenly over the cheese. The baking dish must now be placed in the oven preheated to 180 ° C for approx. 40-50 minutes (tip: 40 minutes top / bottom heat, 10 minutes convection, this gives the cheese a nice browning). Once the cheese has melted and is golden brown in color, the casserole can be taken out of the oven and served.
Tip:
Cheeses with a long ripening time (e.g. Emmentaler) are lactose-free thanks to the natural ripening process.
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