Summary

Ingredients

• 20 lasagne plate (s) (depending on the shape)
• 1 onion (s), chopped
• 1 can tomato (s), cut into pieces
• 150 ml vegetable stock
• 350 g tomato (s)
• salt and pepper
• 375 g mozzarella
• 200 g sour cream
• 300 ml bearnaise sauce
• 100 g cheese (Emmentaler or Parmesan), rated
• sugar
• Cayenne pepper
• basil
• nutmeg
• 1 glass pesto
• 2 tablespoon olive oil
• oregano
• Fat for the baking dish

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Instructions

1. First, grease the baking dish.
2. Sauté the chopped onion in the olive oil, add the tomato pieces and add a little broth. Season with sugar, cayenne pepper, basil, oregano and nutmeg and reduce to a thick tomato sauce.
3. Cut the fresh tomatoes and mozzarella into thin or very thin slices.
4. Mix the sour cream with the Bearnaise sauce and the Emmentaler.
5. Line the baking dish with lasagne sheets and cover with the tomato slices. Spread the tomato sauce on it tablespoon by spoon and cover with a layer of lasagne sheets. On top of this is the sliced mozzarella and the cream and bearnaise mixture. Spread a few blobs of pesto on top of the mixture and cover with lasagne sheets.
6. This is followed by tomato slices and tomato sauce, lasagna platters, mozzarella and cream - bearnaise - mixture with pesto dots until all the ingredients are used up to a third of mozzarella and a little cream - bearnaise mixture.
7. Finally, put a layer of lasagne sheets in the baking dish, cover with the rest of the cream - Bearnaise mixture and the mozzarella and bake in the preheated oven at 200 ° C for about 30 minutes.