Knasagne

Ingredients for 6 servings:

• 10 dumplings (bread dumplings) diameter approx. 6 cm, sliced
• 3 red bell peppers, cut into very small pieces
• 200 g mushrooms, sliced
• 500 ml chili sauce (sweet chili sauce, hot if desired)
• 2 sausages, vegetarian and 4 vegetarian roast pieces of your choice
• 200 g Emmental cheese, grated
• 200 g Gouda, grated
• 1 cup sour cream
• 1 pack of lasagna sheets, pre-cooked
• 1 tbsp paprika powder, rose hot
• 1 tbsp salt
• 6 clove(s) garlic, squeezed
• Palm fat, for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

very tasty and vegetarian alternative to lasagna

First, cut the cleaned bell peppers, vegetarian sausages, and the vegetarian roast pieces (of your choice) into small pieces. Now prepare a deep fryer (I use a wok for this) and slowly heat the oil. Meanwhile, cut the dumplings into slices about a finger thick. When the oil is hot enough, fry the sausages and roast pieces until golden brown. Now press the garlic and set aside on a separate plate. Then deep-fry the already chopped vegetables and let them drain slowly. Do not over-fry the vegetables. No more than 2 minutes! Fry the prepared dumplings in a preheated pan until lightly crispy. Now you can start with the different layers. For this I use my largest casserole dish. Preferably one that is quite deep. For better stability, I line the bottom of the dish with pre-cooked (!!!) pasta sheets. Further layers here in the correct order: bread dumplings – pasta sheets – bread dumplings – vegetables – chili sauce – pasta sheets – bread dumplings – vegetarian roasts – pasta sheets – bread dumplings – cheese. I bake the whole thing in a preheated oven at 200°C for about 20 minutes. Finally, spread the cup of sour cream in small dollops over the finished “Knasagne.”