Summary

Ingredients

For the sauce: (paprika sauce)

• olive oil
• 5 bell pepper (s), red, aromatic
• sugar
• 1 dash balsamic vinegar
• Salt and pepper, black
• 2 cloves garlic
• 500 ml vegetable stock
• 150 g cashew nuts
• some tomato paste

For the sauce: (bechamel sauce)

• 40 g butter
• 40 grams flour
• 500 ml milk
• Salt and pepper, black
• nutmeg
• 200 g cheese (e.. parmesan), rated
• 1 point lasagne plate (s)

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Instructions

1. Grind cashew nuts with a grater, mixer or magic wand. For the paprika sauce, wash the paprika, remove the core and skin. Cut all but one bell pepper into large pieces and fry in a saucepan with the garlic cloves in olive oil. Add sugar and caramelize a little. Before the bottom of the pot gets too dark, deglaze with vegetable stock and cook the bell pepper until soft. Season with salt (if the cashews are also salty, then use them sparingly), pepper and balsamic vinegar and puree them finely.
2. Cut the remaining peppers into fine cubes and add to the sauce, bring to the boil again. Add the cashew nuts (keep 3 tablespoon) and add a little more liquid if necessary. The sauce should be thick but still runny. Season again to taste and, if necessary, color it red with a little tomato paste.
3. For the bechamel sauce, let the butter melt in a saucepan, sprinkle in the flour and roast a little while stirring, without the flour becoming dark. Gradually pour in the milk while continuing to stir and allow the sauce to thicken. Season with salt, pepper and nutmeg, turn off the plate and stir in half of the cheese.
4. First put béchamel sauce in a baking dish, then a layer of lasagna sheets, then a layer of paprika sauce, béchamel sauce, lasagna sheets, etc., until everything is used up. Finish with bechamel sauce. Finally, spread the rest of the cheese and the 3 tablespoons of cashew nuts retained over it and bake in the preheated oven at 180 ° C for about 1 hour until the dough sheets are soft.
5. Sufficient for 4-6 people.