Summary

Ingredients

• 1 pointed pepper
• 500 g minced meat, mixed
• 200 g cheese (ratin cheese)
• 16 lasagne plate (s)
• 1 tube tomato paste
• 400 ml water
• 1 cup crème fraîche
• 600 g spinach leaves
• 2 cloves garlic
• 3 tablespoon ajvar
• 3 teaspoons cornstarch
• 1 small onion (s)
• some oil

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Instructions

1. First fry the minced meat with a little oil. At the end add 1 finely chopped garlic clove and stir briefly. Then deglaze with 400 ml of water. Add 1/2 tube of tomato paste and the ajvar and simmer a little. Tie the whole thing with starch stirred into cold water. If necessary, add salt and pepper to taste. There should be a good amount of sauce.
2. Thaw and drain the spinach, squeeze out a little. Then mix with the rest of the finely chopped garlic, the finely chopped onion and the creme fraîche. I always just pre-cook the pasta plates. Then layer everything in the mold.
3. First rub the baking dish lightly with oil and insert the first layer of pasta sheets. Then cover them with the minced meat and put another layer of pasta on top. Then the spinach mixture follows. In total I have 2 spinach and 3 minced layers, the last of which is only very thin. The crowning glory is the pointed peppers cut into fine strips.
4. Cover the whole thing with cheese and bake in the oven for almost 20 minutes at 190 ° C. When the cheese is golden yellow, the lasagna is ready.