Summary

Ingredients

For the sauce:

• 1 tablespoon olive oil
• 400 g minced beef
• 1 can tomato (s), chunky
• 1 onion (s), finely chopped
• 1 large carrot (s), finely diced
• 1 piece (s) celery, finely diced
• 250 ml beef broth or vegetable broth
• 1 clove garlic, finely chopped
• chili
• salt and pepper
• parsley
• Herbs your choice

Moreover:

• 4 medium egg (s)
• 100 g cheese, rated
• 1 handful herbs, fresh
• salt and pepper
• 200 ml sour cream
• 50 g cheese, rated
• some salt and pepper

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Instructions

1. Fry the minced meat in the olive oil, add the chopped vegetables (onions, carrots, celery, garlic) and fry briefly. Deglaze with the canned tomatoes and stock. Add the chilli and season with salt. If you like other spices - go ahead! I like it puristic.
2. I let the sauce stew for at least an hour. The whole thing should be boiled down well and not too runny. Finally, season with fresh parsley and, if necessary, salt.
3. For the lasagna platters, whisk the eggs with grated cheese and fresh, finely chopped garden herbs (which one you want and what the garden has to offer). Possibly add a little salt and pepper.
4. Pour the mixture onto a baking sheet (baking paper!) And let it set in the oven at 170 ° C for about 15 minutes. Do not bake too hard, otherwise it will be too dry. It is best to observe the whole thing, every oven is different. The mass should be firm but still elastic.
5. Then cut into suitable pieces and layer them alternately with the minced meat sauce in a baking dish, starting with the sauce. Finally, instead of the bechamel sauce, spread a cup of sour cream on top and sprinkle with grated cheese.
6. Baked again in the oven at 190 ° C for about 20 minutes, the lasagna should get a nice browning but not get too dark.
7. Let stand a little before cutting, this will keep the individual portions in better shape.