Scald porcini with 100 ml of boiling water and leave to stand for about 10 minutes. Peel and finely dice onions. Peel garlic and chop finely. Heat 3 tablespoons of oil in a large frying pan and crumble the minced meat coarsely. Brown while turning.
In the meantime, pour the porcini into a sieve, collect the porcini water and chop the porcini finely. Add half of the onions, garlic and porcini and fry them. Season with salt, pepper, paprika and sugar. Add tomato paste and sauté.
Deglaze with cep water, 100 g cream and tomatoes. Chop the tomatoes slightly, bring to the boil, cover and simmer for about 5 minutes. In the meantime clean, wash and quarter the pointed cabbage and cut it into strips.
Heat 2-3 tablespoons of oil in a saucepan, add the pointed cabbage and the remaining onions and sauté while turning. Season with salt and pepper. Dust with flour, sweat while turning and gradually deglaze with broth and 100 g cream while stirring and bring to the boil. Add cream cheese and stir in. Season again with salt, pepper and sugar.
Drain the mozzarella, squeeze it out between kitchen paper and tear it up roughly. Grate Parmesan cheese very finely. Spread an ovenproof dish of 3-4 tablespoons of the pointed cabbage mixture on the bottom. Place 4 lasagne plates in each mould, add chopped mass, lasagne plates, pointed cabbage, except for 3-4 tbsp. for the last layer, again chopped mass, lasagne plates and finally pointed cabbage. Spread mozzarella and 3/4 of the Parmesan cheese on top.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. In the meantime, wash the tomatoes, drain and cut in half. Heat 2 tablespoons of oil in a pan, add the tomatoes and melt them while turning. Season with salt and pepper.
Wash the basil, shake dry and pluck the leaves from the stalks. Take the lasagne out of the oven, place it on a grid and let it rest for about 5 minutes. Cut into pieces and cover with tomatoes, sprinkle with remaining parmesan and garnish with basil.