Summary

Ingredients

• 800 g sweet potato (s)
• 1 zucchini
• 1 onion (s)
• 1 clove garlic
• 2 beefsteak tomato (s)
• 2 tablespoon olive oil
• 200 g veie mince
• 1 teaspoon paprika powder, noble sweet
• 2 pinches paprika powder, smoked, hot
• 150 g Gouda cheese, rated
• 200 ml cremefine
• 1 tablespoon Herbs Provence
• Parsley for garnish
• salt and pepper
• Oil for the mold

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Instructions

1. Peel, wash and slice the sweet potatoes. Peel and finely chop the garlic and onion. Wash the tomatoes and zucchini and also cut them into slices.
2. Blanch the sweet potato slices in lightly salted water for about 5 minutes and then drain.
3. Fry the onions in olive oil until translucent. Add the veggie mince and garlic. Season with sweet paprika powder, salt, pepper and a knife point of smoked paprika powder and fry for 5 minutes.
4. Place half of the potatoes in a tile-like manner in a lightly oiled baking dish. Spread the veggie mince on top and sprinkle half of the cheese on top. Place the zucchini and tomatoes alternately on top of the cheese and top with the rest of the cheese. Mix the Cremefine with herbs from Provence, smoked paprika powder, salt, pepper and sweet paprika powder and distribute evenly over the lasagna.
5. Bake in a preheated oven at 180 degrees (electric oven: 220 degrees, gas: level 4) for about 25 minutes until golden brown.
6. Garnish with parsley and serve.