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2 tablespoons olive oil
1 medium onion + 1 clove garlic
1 red pepper + ½ zucchini
300 g minced beef
1 tin peeled tomatoes +1 small tin tomato puree
1 teaspoon mixed Italian herbs
freshly ground pepper & sea salt, to taste
fresh lasagna sheets
100g mozzarella, chopped
100g cheddar cheese,grated
How to make mini lasagnes
Preparation: wash, peel, cut and grate all the veggies and the cheeses
Cut the onion finely, peel the garlic..
Cut the spring onions into rings.
Cut the zucchini into cubes.
The pepper into small strips.
Grate the Cheddar cheese.
Cut the mozzarella.
All ready, set aside for a moment.
How to prepare the pasta
Cut strips of baking paper.
Place crosswise in the baking tin.
Cut circles out of the pasta.
Place the circles in the holes.
and how to make the pasta sauce
Fry the onion with the garlic until translucent.
Fry the spring onions and pepper too.
Finally add the zucchini as well.
Fry the ground beef until brown.
Stir the ground beef into the vegetables
Add the tomatoes and the puree.
Add the herbs, pepper and sea salt to the sauce, to taste.
Allow the pasta sauce to simmer on low heat, for 10 minutes and preheat the oven to 200°C / 180°C hetelucht
Now assemble the mini-lasagnas
Fetch the prepared baking tin.
Ladle sauce onto the pasta.
Cover with pasta and repeat.
Sprinkle generously with cheese.
After you've made 3 layers you finish with both cheeses on top
Bake the mini-lasagnas in 20-25 minutes.
Let them cool a little in the baking tin.
Lift the lasagnas out using the paper strips.
The mini-lasagnas can be eaten warm bur also cold.
Serve the lasagnas with a green salad on the side.
Happy Sunday!