Lasagne loops with chopped filling

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel onions and garlic. Chop the onions finely. Finely chop the garlic. Heat 1 tablespoon of olive oil in a small pot and fry half of the onions and garlic until transparent. Deglaze with tomatoes. Season with salt, pepper and sugar.

2. 2

   Simmer for 5 minutes. Wash oregano, dab dry and pluck the leaves from the stalks, except for some for garnishing. Chop oregano finely. Heat 1 tablespoon of olive oil in a frying pan and sauté the remaining onions and garlic until translucent. Add the mince and fry until crumbly. Stir in tomato paste. Season with salt, pepper and paprika. Fold in oregano. Cook the lasagne sheets in salted water for 10-12 minutes. Warm up the tomato sauce again. Drain the lasagne sheets, quench and drain. Fill the lasagne sheets with minced meat, turn them from the long side (like a cracker) and tie them up with chives.

3. 3

   Season with salt, pepper and paprika. Fold in oregano. Cook the lasagne sheets in salted water for 10-12 minutes. Warm up the tomato sauce again. Drain the lasagne sheets, quench and drain. Fill the lasagne sheets with minced meat, turn them from the long side (like a cracker) and tie them up with chives. Wash the tomato, rub dry, quarter, cut out the seeds and finely dice the flesh. Arrange the lasagne bows and tomato sauce and garnish with oregano and diced tomatoes

Nutrition Facts

KCAL
180 kcal

CARBS
18 g

FATS
7 g

PROTEINS
11 g