Casserole: Different Kind of Minced Meat Lasagna

5 from 8 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 141 kcal


  • 250 g Mixed minced meat
  • 1 Red pointed peppers
  • 2 Fresh shallots
  • 1 tbsp Fresh smooth parsley
  • Salt
  • Crushed red pepper
  • Ground garlic
  • 3 Yufka pastry sheets
  • In bakIng dish size ... approx. 21x24cm
  • 200 ml Milk
  • 1 Egg


  • Peel the paprika, cut very finely, removing the membranes and seeds. Peel and chop shallots. Wash the parsley, spin dry and also cut into small pieces.
  • Mix the minced meat, bell pepper, shallots and parsley, then season to taste.
  • Place a yufka leaf (the thick leaves) in a baking dish, loosely place half of the minced meat mixture on it, then another yufka leaf, again minced meat and finally another leaf. (I still had leftover pieces of Yufka leaves and therefore did a little puzzling.)
  • Put the egg in the milk and whisk together. Pour this egg milk into the baking dish.
  • Place the casserole in the cold oven (this gives the milk time to soak into the dough) and bake / cook at 180 ° C for 34-40 minutes.
  • When the surface is lightly browned, take it out, divide into 2 or 4 parts, place on a plate and serve. We had "Paprika in Öl" (RZ in my KB) lukewarm with it.


Serving: 100gCalories: 141kcalCarbohydrates: 2.4gProtein: 11.9gFat: 9.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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