This well-filled lasagna with bell pepper, zucchini and minced meat is a delicious autumn dish, extra tasty when it's cold and rainy outside.
Ingredients
2 red peppers
1 zucchini
1 pack of whole wheat lasagne sheets
1 jar tomato sauce, organic and without sugar>pasta sauce
400 grams organic minced beef
1 ball mozzarella , sliced
300 grams spinach
a handful of basil
salt and pepper
Preparation
Preheat the oven to 200 degrees. Cut the zucchini lengthwise into thin slices, and the bell pepper into cubes. Brown the ground beef in a frying pan and set aside.
Heat a small dash of olive oil in a pan, fry the onion and garlic briefly and add the bell pepper. After a few minutes, add the spinach and heat until the spinach has wilted. Add the basil and tomato sauce.
Lightly grease an oven dish with olive oil and divide the lasagne sheets over the bottom. Cover with a layer of zucchini and some of the tomato sauce. Place another layer of lasagne sheets on top and a layer of minced meat and tomato-paprika sauce again. Repeat until the sauce is used up and top with mozzarella.
Bake in the oven for about 20 minutes.
