Lasagna with fruity paprika and minced meat sauce

Ingredients for 6 servings:

• 16 lasagna sheets without pre-cooking
• 400 g cheese (Emmental), grated
• 1 onion(s), diced
• 2 clove(s) garlic, chopped
• 500 g minced meat, mixed
• 2 red bell peppers, cleaned and diced
• 3 can/n tomatoes (Pizza tomatoes)
• 40 g tomato paste
• 100 ml water
• salt and pepper
• Pizza seasoning
• 300 ml milk
• 1 tbsp margarine
• 1 tbsp flour
• some broth, instant
• Salt
• some nutmeg
• some olive oil
• 200 ml cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious variant with a fruity note

For the meat sauce, heat olive oil in a pan and fry the diced onion and chopped garlic. When the onions are translucent, add the ground meat and fry until crumbly. Now add the prepared diced bell peppers and fry briefly. Add the three cans of pizza tomatoes to the meat, along with the tomato paste and water. Let it simmer and stir. Season the sauce with salt, pepper, and pizza seasoning. For the béchamel sauce, heat the margarine in a saucepan until melted, then whisk in the flour and deglaze with the milk, ensuring there are no lumps. Season with stock powder, salt, and nutmeg and season to taste. Now, spread some tomato and meat sauce on the bottom of a rectangular baking dish and place four lasagna sheets on top. Then alternate layers of tomato sauce, white sauce, grated cheese, and lasagna sheets in the dish. Finish with the meat sauce and pour the cream over it. Spread the remaining cheese on the lasagne and bake in a preheated oven at 200°C for about 30 minutes.