Lasagne à la Theresa
50 mins
50 mins
Ingredients
- 150 g Lasagne sheets
- 1 pcs. Onion
- 3 pcs. red pepper
- 200 ml Soup
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Paprika powder
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Sugar
- 40 g Leeks
- 200 g Minced meat
- 1 pcs. red pepper
- 250 g Spinach deep-frozen
- 200 ml Soup
- 100 g Herb cream cheese
- 7-10 Tbsp Flour
- 7-10 Tbsp grated parmesan
Directions
- 1
Place the lasagne sheets in a pot and pour boiling water over them, continue cooking for about 5 minutes on the stove, then cover and let it simmer a little. Then rinse with cold water.
- 2
Meanwhile, dice the onion and fry it in a little oil, cut the 3 peppers into pieces as well and fry them. Then pour the soup over them and fry them covered until soft.
- 3
Cut the leek into thin strips and fry in oil. Add the minced meat and fry. Cut the pepper into small cubes and add with the spinach. Pour the soup over it and let it fry covered.
- 4
Puree the stewed peppers with a blender and season the sauce with salt, pepper, paprika powder, sugar and tomato paste.
- 5
Add the herb cream cheese to the minced meat and thicken with flour. Season with salt, pepper and paprika powder
- 6
In a casserole dish, first fill about half of the pepper sauce, then place lasagne sheets on top and spread half of the meat spinach filling on top. Place another layer of lasagne sheets on top and spread the rest of the meat and spinach stuffing on top.
- 7
Now place another layer of lasagne sheets on top and spread the remaining paprika sauce on top. Spread some grated Parmesan cheese on top and sprinkle paprika powder on the cheese.
- 8
Bake the lasagne in a preheated oven at 200°C for about 20 minutes.
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