Start with the ground beef mixture, perhaps even the day before, for a more flavorful result.
Peel and finely chop onion and garlic and fry in olive oil until soft Add the ground beef and fry until golden Add tomato paste and spices.
Stir thoroughly and add water Bring to a boil, lower the heat, and let simmer for at least 15 minutes or until most of the water has evaporated Since the lasagna sheets used here don't soak up as much liquid as regular ones, the mixture should be quite dry.
Meanwhile, make the lasagna sheets according to instructions below.
Preheat the oven to 400° F (200° C) Mix shredded cheese with sour cream and most of the Parmesan cheese Reserve a bit for topping Add salt and pepper and stir in the parsley.
Place lasagna sheets and pasta sauce in layers in a greased smaller baking dish.
Spread the creme fraiche mixture and the remaining Parmesan cheese on top.
Bake in the oven for about 20 minutes or until the lasagna has a nicely browned surface Serve with a green salad and your favorite dressing.