550 gr ground meat
salt / pepper
1 can of crushed, peeled tomatoes
2 tablespoons of dried herbs
1 clove garlic, crushed
100 lm liquid cream
100g Tête de Moine
8 sheets of lasagna dough
Preheat oven to 200°C.
Fry the ground meat, season it with salt, pepper, and dried herbs.
Add the crushed tomatoes and garlic and mix well with the meat.
Butter the bottom of the dish. Arrange a layer of lasagna dough. Then pour half of the meat-tomato preparation.
Add a sheet of lasagna dough.
Pour a little cream. Then add another sheet of lasagna dough.
Then add the remaining meat, pasta, cream; then the Tête de Moine shavings.
20 min at 200°C.