Main course 4 persons
1 onion, cut up
1 small clove of garlic, minced
350 grams minced beef
2 cans peeled tomatoes, 250 grams each
1 small can tomato paste
250 grams mushrooms, cleaned and sliced
4 eggs, hardboiled and sliced
150 grams ham, sliced
150 grams salami, sliced
basil
oregano
thyme
salt and white pepper
dash of red wine
olive oil
paprika powder
15 (about 250 grammes) sheets of lasagne
100 grams grated Parmesan cheese
water
butter
Put the peeled tomatoes with the tomato paste in a kitchen machine and make puree. (Or use a mixer.) Heat a dash of olive oil in a pan and fry the onion for a few minutes on a soft temperature. Add the garlic in the last minute. Add the minced beef, loosen it and fry it thoroughly. Add somewhat salt and white pepper. Pour the tomato mixture into the baked minced beef and stir properly.
Put the temperature a bit higher. Pour the dash of red wine into the pan and then add the sliced mushrooms. Stir it all very well and heat the tomato sauce until it boils. Flavour the sauce with white pepper, salt, basil, thyme and oregano. Let the sauce boil softly for some 20 minutes. Add some paprika powder (if necessary) at the end of the boiling time. Boil the water with some salt and add a dash of olive oil into it. Put the sheets of lasagne into the pan (one at a time). Be sure the sheets don’t get stuck on the bottom of the pan. Lower the temperature. Cook the sheets for 5 minutes and pour the water off in a colander.
Cool the sheets down with cold water. Spread tea-towels on the kitchen sink and put the cooled sheets side by side on the towels. Preheat the oven for about 10 minutes on 200 cup Grease an ovenware with some butter. Spread a thin layer of tomato sauce on the bottom of the ovenware. Put 3 sheets on top of the sauce.
Spread some of the egg slices, ham and salami on top of the sheets. Cover it with a thick layer of tomato sauce. Straw as much as Parmesan cheese as needed to cover the tomato sauce. Put the next 3 sheets on top of the first layer and add again egg, ham and salami. Cover it with a thick layer of tomato sauce and Parmesan cheese. Do the same with another 2 layers. Make the last layer with the last 3 sheets, tomato sauce and cover it all with Parmesan cheese. Be sure the sheets are fully covered with sauce (especially the corners), otherwise they will dry out in the oven. Push the ovenware into the preheated oven and let it bake for about 20 minutes. The lasagne is ready when a fork can be easily pricked through the lasagne sheets.