Heat oil in a large pot. Add onion, carrot and celery. One minute later, add minced beef and sauté for 5 minutes, carefully stirring.
Pour wine and when it has been absorbed add tomato, 2 glasses of water and bay leaves. Cook over medium heat for 15 minutes.
Remove from heat, add salt, pepper, thyme, eggs, Horio Graviera cheese and mix them all.
Preheat oven at 180 C. Spread 1/3 of lasagna on a baking pan covered with parchment paper and add half of the filling. Spread one more part of lasagna and the rest of the filling. Put rest of lasagna on top.
Add 2 glasses of water in the pot, in which meat was cooked and stir well. Pour liquid in the baking pan.
Cover with foil and bake for 30 minutes.
Remove foil and bake for 10 minutes.
Prepare the sauce: Put sour cream, tomato, salt, pepper and sugar in a saucepan and cook for 3-4 minutes. Remove from heat and, using a blender, mash all ingredients and add basil.
500 gr lasagna (1 package)1 kilo minced beef1 ½ can of peeled tomatoes1 finely chopped onion1 diced carrot½ diced celery2 finely chopped garlic cloves1 small cup of white wine2 bay leaves1 tsp finely chopped fresh thyme2 eggs4 tbsp grated Horio Graviera Cheese (Sweet or Mature)70 ml Horio Sustainable Olive OilSalt and Pepper
For the sauce
200 gr sour cream½ can chopped tomatoSalt and pepper, sugar1 tbsp finely chopped fresh basil