Red Pepper Lasagna
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 3 clove (s) garlic
- 1 chilli pepper (s), green
- 3 tablespoon olive oil
- 80 g reen spelled, crushed
- 2 tablespoon flour, wheat flour
- 500 ml vegetable stock
- 300 ml milk
- 2 egg (s)
- Salt, Pul Biber
- 1 kg bell pepper (s)
- 2 bunches parsley
- 350 g lasane plate (s)
- 200 g cheese, rated
Print Recipe
Pin Recipe Instructions
- For the sauce, peel off the onions and garlic and cut into fine cubes. Halve the chilli pepper, remove the stalk and core it. Wash the pod and cut it into fine cubes.
- Heat the oil in a large saucepan and sauté the onion cubes together with the garlic cubes. Let the green spelled grist and the flour sauté briefly. Add the broth, milk and eggs and bring to the boil, stirring constantly. Then season the whole thing with the chili peppers, the pul beaver and the salt.
- Halve the peppers, remove the stalk, core, wash and cut into small cubes. Wash and finely chop the parsley.
- First put some sauce on the bottom of a baking dish, spread the lasagna sheets on top, then put half of the pepper pieces, the parsley and a little sauce. Cover everything again with lasagne sheets and spread the remaining pepper pieces, parsley and a little sauce over them. Then cover the whole thing again with lasagne sheets and spread the remaining sauce over it. Then sprinkle the whole with the grated cheese and Pul Biber and bake at 220 ° degrees for 30 minutes.
- If you have any questions about Pul Biber, here is the information:
- Pul beaver
- Pul Biber is a hot spice mixture made from paprika, chilli, salt, vegetable oil and spice extracts, which is mainly used in Turkish cuisine.
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