Finely chop the onion and garlic, fry and then add the minced meat. Season with salt, pepper and finely chopped savoury. Sauté for 10 minutes over high heat, then add 100ml water and simmer until all the liquid has evaporated (minimum 20 minutes). Remove from heat and mix in the curd cheese and the sour cream to make a creamy sauce. Meanwhile, boil the lasagne in plenty of boiling water, remove with a slotted spoon and spread out on a clean tea towel. Divide the filling onto the lasagne sheets and then roll up to form cannelloni. Serve with tarragon vinegar and sour cream.