Читать книгу Vegetable Kitchen - Bernhard Long - Страница 7

Serves 4 meals

1 medium onion

1 red pepper (as to the. 200 grams)

3 carrots (as the. 100 grams)

1 tablespoon canola oil

250 grams of ground beef

Salt and freshly ground pepper

Little oregano

800 grams of peeled tomatoes (canned)

100 millilitres of condensed milk (4% fat)

200 grams of cottage cheese

200 grams of lasagne sheets

The preparation sequence

Peel onion and chop finely. Cut peppers in half, remove seeds, and wash with water and finely dice.

The carrots clean, wash with water, peel thin and grate coarsely on a square grater.

The oil in a pan to warm. The ground beef fry crumbly.

Onions, grated carrots and diced peppers Add and sauté briefly. Season with salt, pepper and oregano.

The tomato along with liquid and leave to simmer over medium heat all 10 minutes.

Meanwhile, condensed milk and cream cheese mix in a small bowl.

Cover the bottom of a large rectangular baking dish with thin little mince and tomato sauce. , Then 1 layer lasagne plates spread only 4-5 tablespoons of the cream cheese mixture on top.

So proceed until all ingredients are used up thereby conclude with mince and tomato sauce and cream cheese mixture the pasta sheets should be completely covered with sauce. In the heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) on the 2nd shelf from the bottom about 25 minutes until