For the lasagna, peel and finely dice the onions and garlic. Brown the minced meat in a non-stick pan, add the garlic and half of the onions and sauté.
Deglaze with canned tomatoes and chop a bit. Stir in the herbs. Season with salt, pepper and 1 pinch of sugar and simmer for about 15 minutes, stirring occasionally.
Meanwhile, peel and wash carrots and blanch in boiling salted water for about 7 minutes. Wash zucchini and blanch in boiling salted water for about 5 minutes. Rinse carrots and zucchini in cold water and cut into thin slices.
Heat 1 teaspoon of oil in a pot and sauté remaining onions. Dust with flour and sauté.
Deglaze with soup, bring to a boil and whisk in cream cheese. Season with salt, pepper and nutmeg.
Layer mince with sauce, lasagna sheets, cream cheese sauce, zucchini and carrot slices in alternating layers.
Finish with mince and sprinkle with cheese. Wash and slice tomatoes and place on top.
Bake the lasagna in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes.
Preparation Tip:
You can garnish the lasagna with fresh thyme after taking it out.
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