LameLeib lasagne

You need:

• 2 packages LameLeib Whole-grainflour Lavash
• 600g baked minced meat (to get 600g baked minced meat you need around 900g raw meat)
• 2 onions
• 4 garlic cloves
• 800g smashed tomatoes
• 500g grated cheese
• Fresh basil
• Fresh rosemary
• Oil
• Salt
• Pepper
• Dried oregano
• Sour cream

Preparation:

1. Chop onion, garlic and handful of rosemary, add a bit oil and roast them on a pan.
2. Add baked minced meat and smashed tomatoes, season with salt and pepper and add handful of dried oregano.
3. Mix everything together and let it simmer for 5 minutes.
4. Take 2 lavashes and cut them into half in the middle, so you get 4 lasagne layers.
5. Take oven tray with measurements length 33cm, width 24cm and height 6cm.
6. Take one half of lavash and put it on the bottom of oven tray (if lavash doesn’t fit properly just fold edges upwards).
7. On top of that add meat and tomatoe mixture, put it evenly all over lavash.
8. Add grated cheese and handful of fresh basil leaves.
9. On top of that another lavash and continue the same steps till all lavash is used.
10. The top layer of lasagne should be meat and tomatoe mixture and on top of that add grated cheese.
11. Bake in the over at 200 degrees about 20 minutes.
12. Enjoy your lasagne with sour cream and fresh basil!