Chop the onion and grate the carrots on a large grater. Fry in oil with the chopped sausages on the robot (to look like chopped mug). Add the chopped cabbage, bay leaves, thyme, three quarters of the canned diced tomatoes, wine, salt, pepper and water and put the dish in the oven to reduce the food well.
Meanwhile, boil the lasagna sheets in salted water and take them out in cold water so that they do not dry out. Cut them all in half lengthwise.
When the cabbage is ready, add freshly chopped dill and leave to cool.
Grease with oil and line an oven dish with flour (I used a tart dish). Roll out lasagna sheets filled with, and place them side by side. In the free spaces between them, put the rest of the cabbage and pour the beaten eggs as for the omelet and mixed with the preserved tomatoes and cream, with a pinch of salt and pepper.
Put the dish in the oven until the eggs are bound and brown the dish nicely.
Serve hot rolls, possibly with cream.