John Myers
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Lasagna Peppers with Garden Salad and Cesar Dressing
The perfect lasagna peppers with garden salad and cesar dressing recipe with a picture and simple step-by-step instructions.
Minced meat sauce
- 1 packet Herbal cream cheese
- 100 g Grated mozzarella
- 50 g Parmesan
- 250 g Minced meat
- 1 Pc. Diced onion
- 1 Pc. Diced onion red
- 1 Can Peeled tomatoes
- 80 g Tomato paste
- 100 g Sliced mushrooms
- Oregano
- Basil
- Parsely
- Salt
- Pepper
- Sweet paprika
- Chilli from the mill
Cesar salad dressing
- 1 tsp Mustard
- 1 tsp Lemon juice
- 1 tbsp Herb vinegar
- 4 tbsp Olive oil
- 1 tsp Parmesan
- 1 tsp Chopped parsley
- Pepper
- Salt
Minced meat sauce
- Fry the minced meat with the onions and garlic. Admit the champions and sweat with them. Deglaze with the tomatoes and mix everything well (e.g. with a potato masher) (the tomatoes should be chopped up a little). Now add the rest and let everything simmer on a low flame for about 30 minutes (stir occasionally).
paprika
- Halve and core the peppers and bake at 200 ° C for about 20 minutes. Then cut 3 tablespoons of the peppers in half and core and bake at 200 ° C for about 20 minutes. Then add 3 tablespoons of minced meat sauce to the peppers, layer with 2 tablespoons of cream cheese and another 1-2 tablespoons of minced meat sauce and cover with 2 tablespoons of mozzarella for 12 minutes. Finally, pour a spoonful of Parmesan cheese over the halves and place in the oven for another 5 minutes.
Cesar dressing
- Mix all ingredients well and pour over the garden salad.
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