Pasta dough: chop kitchen herbs, put them in a dish and squeeze the juice in a cup. Sifted flour, eggs a third of the oil, a little salt and nutmeg each with herb juice in a large bowl and knead until firm dough. Now rest for an hour. Roll out the dough as thin as possible on a floured table and cut out 6×8 pieces with a pastry wheel. Heat about 2 liters of water, add 1 tsp. salt and 1 tbsp. oil and put the dough pieces into the bubbling water. After about 2 minutes they are cooked.
Take them out and put them in a large baking bowl with cold water. Then drain and put in the refrigerator after cooling. If you want to make it easier, use ready-made pasta plates.
Sauces: chop, halve mushrooms, fry minced meat in remaining oil, shave cheese into fine shavings.
Light sauce: half of onions and garlic with salt, mushrooms, whipped cream and sour cream or crème fraiche 5 min over medium heat, finally bind with sauce powder. Season with pepper to taste.
Red sauce: heat oil in saucepan, fry remaining onions and garlic. Add minced meat, salt, peeled tomatoes (chopped) with juice and tomato ketchup and simmer for 20 min at low heat in covered saucepan. Season to taste with pepper, oregano and thyme.
Grease large lasagna dish with light butter. Begin layering from underneath. Dough, red sauce, a little bit of cheese, dough, he
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