Schnitzel lasagna with tagliatelle

Ingredients for 4 servings:

• 3 large onions
• 1.2 kg bell pepper(s), colored
• Salt
• Pepper, colored, from the mill
• Paprika powder
• Olive oil for the casserole dish
• 8 pork schnitzels, approx. 150 g each
• 100 g flour
• 150 g ajvar
• 400 ml cream
• 100 g Gouda, grated
• 500 g tagliatelle pasta
• Parsley, fresh, about 3 – 4 stalks

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 50 minutes; Total time approx. 3 hours 30 minutes

Halve, trim, rinse, and finely dice the bell peppers. Peel and finely dice the onion, then mix it with the bell peppers in a bowl and season with a little salt, a few turns of freshly ground mixed pepper, and a pinch of paprika. Rinse the pork schnitzels, pat dry, season with salt and pepper, and coat in flour. Grease a baking dish with a little olive oil and layer the pork schnitzels in several layers along with the bell pepper and onion mixture. In a bowl, whisk the ajvar and cream until smooth and pour evenly over the schnitzel lasagna. Cover with aluminum foil and bake in a preheated oven at 155°C (convection oven) on the middle rack for about 90 minutes, then uncovered for about 60 minutes. Sprinkle the grated Gouda cheese evenly over the almost-finished lasagna and bake for another 20 minutes, until the cheese is golden brown. Meanwhile, cook the tagliatelle pasta in plenty of boiling, lightly salted water until al dente. Rinse the parsley, shake dry, and chop the leaves. Drain the tagliatelle pasta, let it drain, and toss with the chopped parsley. Serve the schnitzel lasagna and tagliatelle pasta on plates.