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Ingredients (4 servings)
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500 g Rinderfaschiertes
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250 g Frische Lasagneblätter
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2 Stk. Zwiebeln
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250 g Suppengemüse
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200 g Sauerrahm
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200 ml Bergbauern-Milch
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150 g Gouda
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Salz, Pfeffer, Öl, Kräuter
Preparation
- Peel and finely dice the onions and soup vegetables, then fry them vigorously in a pan with hot oil together with the minced beef.
- Stir the milk and half of the sour cream into the meat, season with salt, pepper, and herbs, and simmer for 5 minutes.
- Layer the meat sauce and lasagna sheets alternately in a baking dish.
- Spread the remaining sour cream on top, sprinkle with the grated Gouda, and bake in the preheated oven at 200 degrees for about 25 minutes until golden brown.
