John Myers
Greek Summer Lasagna
The perfect greek summer lasagna recipe with a picture and simple step-by-step instructions.
- 1 Fresh tomato
- 1 pack Sheep cheese
- 1 Onion
- 1 Dried basil
- 100 g Green beans (fresh, canned or frozen)
- 500 g Minced meat
- 2 Cans Chopped tomatoes
- 2 tablespoon Tomato paste
- Lasagne sheets
- Ground cinnamon
- Dried oregano
- Dried marjoram
- Salt
- Pepper
- Olive oil
- Parsley
- 1 cups Sour cream
- Finely chop the onion.
- Briefly fry the onion with the two cloves of garlic and the parsley in the olive oil.
- Add the minced meat and fry everything well. Then add the tomato paste, mix well and fry with it.
- Next, add the two tins of chopped tomatoes to the pot.
- Now season everything well with basil, oregano, marjoram, salt and pepper. Then add a little cinnamon (! Be careful not to take too much, otherwise the whole lasagne will only taste like cinnamon :). Let everything simmer well.
- Now cook the beans until soft.
- Take a large baking dish and alternately layer the minced meat sauce, beans and lasagne sheets. The last layer should be lasagne sheets.
- Now spread the sour cream on the last layer with the lasagne sheets and spread the feta. Cut the tomato into slices and place on the feta.
- Bake the casserole at approx. 180 – 200 ° for approx. 40 minutes. Good succeed 🙂
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