First put on salted pasta water with a little oil (so that the plates don`t stick too much) and preheat the oven to 200 ° C.
Meanwhile, cut the onion into small cubes and fry the minced meat until it takes on a little color. Season with salt and pepper and add the onions.
When the pasta water is boiling, add the lasagne sheets, making sure that they are also under the water.
Add the tomato paste to the mince, toast briefly, deglaze with red wine, add the canned tomatoes and reduce to a high heat.
After 3-4 minutes (when they are malleable but still firm to the bite) take the lasagne sheets out of the boiling water, rinse in cold water and set aside. Possibly drizzle a little more oil over it so that they don`t stick together too much.
Season the tomato sauce with the herbs, salt, pepper and a pinch of sugar and add a dash of cream. If the sauce is still too runny, thicken either with a little flour mixed with red wine or with a dark sauce thickener.
Brush a baking dish with fat, put some tomato sauce on the bottom and put the first layer of pasta on top. Put the sauce on top again and spread 1-2 tablespoons of sour cream on top. Then put the next layer of pasta on top and put the sauce and sour cream on top again. Proceed in this way until the sauce is almost used up. The last layer should consist of sauce and sour cream so that the entire last layer of noodle is completely covered. Now spread some grated cheese on top.
Bake the lasagne at 200 ° C for about 15-20 minutes until the cheese is nice and brown. Whether you choose top and bottom heat or convection depends on the consistency of the sauce. If it is a little more liquid, you should use circulating air, as this ensures that the liquid evaporates. You have to remember that the pre-cooked pasta plates no longer absorb as much liquid as the dried ones.
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