John Myers
Zucchini Peppers Tomato Lasagna
The perfect zucchini peppers tomato lasagna recipe with a picture and simple step-by-step instructions.
- 1 kg Zucchini
- 500 g Paprika
- 2 Cans Chopped tomatoes
- 500 ml Sieved tomatos
- 250 ml Vegetable broth
- 1 a cup Cream
- Lasagne sheets
- Dried garlic
- Dried marjoram
- Salt
- Pepper
- Paprika spice
- 2 Bags Grated Emmental
- 1 kg Mixed minced meat
- Wash zucchini peppers Cut the zucchini into thin slices, dice the peppers, dice the onions and briefly sweat the minced meat in the oil. Then season the tomatoes and vegetable broth with the spices vigorously and simmer for 4-5 minutes. Stir in the chopped cream tomatoes. Brush the baking dish lightly with oil. Bottom layer a little sauce, then alternately with lasagne sheets, cheese and sauce. Top layer of sauce with plenty of cheese. Bake at 200 ° C for about 35 minutes.
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