Cut salami very small. Knead minced meat, salami, eggs and breadcrumbs. Season with about 2 teaspoons salt, 1 teaspoon pepper and 1⁄2 teaspoon paprika. Form walnut-sized balls out of the minced mass. Heat 2 tablespoons of oil in a large frying pan.
Fry the meatballs for about 5 minutes until golden brown.
Peel and finely dice the onion and garlic. Peel carrots, quarter them lengthwise and cut them into pieces. Heat 1 tablespoon of oil in a saucepan. Fry the onion until transparent. Add carrots and garlic, fry briefly.
Deglaze with tomatoes and juice. Chop the tomatoes slightly with a spatula. Simmer the tomato sauce for about 20 minutes.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease casserole dish (approx. 23 x 35 cm). Cut mozzarella into thin slices. Wash basil, shake dry. Pluck off leaves and cut into fine strips.
Stir into the tomato sauce. Season to taste with salt, pepper and sugar.
Ca. 1⁄3 Spread the sauce in the casserole dish and line with 5 lasagne plates. Place the meatballs on top and pour approx. 1⁄3 tomato sauce over them. Place the rest of the lasagne plates on top. Pour the rest of the sauce over it.
Cover with mozzarella. Bake in a hot oven for about 20 minutes until the cheese is golden yellow.