Lasagna with Sour Cream and Chili Crust

(approx. 45 min):

Blanch pasta sheets in lightly salted water, drain when cool. Peel garlic and onions, finely dice.

Grate thyme, pluck oregano, cut off. Clean cherry tomatoes and remove seeds.

Sauté onions and garlic in hot olive oil until translucent*, add honey, caramelize briefly, extinguish with white balsamic vinegar, add peeled tomatoes, a tablespoon of paradeis pulp and tomato juice, stir well, blend finely with a hand blender, season with salt and pepper.

Fry the minced meat in hot olive oil, add a tablespoon of paradeis pulp, add oregano, add a little of the tomato sauce, bind well with the meat and season.

Put a sheet of pasta in a gratin dish, spread a little minced mixture evenly on it, put a second sheet of pasta on it, put minced mixture on it, put third sheet on it, repeat all together and cover with last sheet. Spread sour cream evenly on top, add a little salt, pepper, chili threads and thyme on top form.

Pour a little tomato sauce on the outside and cook in the oven at 175 °C for 20 minutes, adding the cherry tomatoes for the last five minutes. Arrange the remaining sauce as a mirror on plates, cut the lasagna diagonally in half and place it on top. Add the cherry tomatoes and garnish with basil.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: As an alternative to fresh herbs

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