Meat and pepper lasagna recipe

Who doesn’t like good minced meat lasagna? And if it’s homemade, it’s irresistible! we learn how to prepare Bolognese lasagna with red peppers, which is amazing! Ditch pre-cooked products and go into the kitchen, you’ll see what a difference!

Ingredients to make Lasagna with meat and peppers:

• 500 grams of minced pork
• 1 pot of roasted peppers
• 1 medium onion
• 200 grams of homemade tomato sauce
• 300 grams of béchamel sauce
• 100 grams of grated cheese
• 1 splash of extra virgin olive oil
• 1 pinch of salt
• 1 pinch of ground black pepper
• 1 pinch of Paprika
• pasta plates for lasagna

How to make Meat and Pepper Lasagna:

1. Peel and chop the onion into very small pieces.
2. We can do it by hand or with the help of a food processor to make it finer and barely noticeable (especially if the meat and pepper lasagna is going to be eaten by children).
3. In a frying pan we put a drizzle of extra virgin olive oil, we put it on the fire and when it is hot we add the onionand we are poaching it.
4. Chop the roasted peppers and add them to the pan.
5. I use jars of homemade canned roasted peppers, but the commercial ones are just as good or roast them on the go.
6. You can also finely chop a natural red pepper instead of a roasted one, only it will take longer to prepare the base of the homemade lasagna.
7. When the onion and pepper are soft, add the minced meat, stir so that the ingredients mix well and fry the meat. Season with salt, pepper and a touch of paprika.
8. The meat should be juicy but more or less done, without going too far or it will dry out a lot in the oven.
9. Trick:You can add a splash of white wine and/or the juice of the red peppers and keep on the heat until they evaporate. They give it a delicious touch
10. When the meat is ready, remove from heat and reserve.
11. In an ovenproof dish, we put homemade tomato sauce to cover the base of the minced meat lasagna (it will make it easier for us to remove the portions when serving) and cover with lasagna pasta sheets.
12. We must consult the package to prepare them according to the manufacturer’s instructions.
13. In my case, they are plates that go directly into the oven and it is appreciated because it saves a lot of time.
14. We put a layer of minced meat, cover with béchamel sauce (homemade if possible) and put a new layer of pasta plates for lasagna.
15. We repeat this step until we run out of meat (in my case I could only put two layers).
16. Then we cover with plates of meat and vegetable lasagna put a layer of tomato sauce and covers with one more layer of béchamel to finish.
17. Finally, sprinkle with grated cheese and place the meat lasagna in a preheated oven at 180ºC for about 25 minutes (unless the instructions for preparing the lasagna plates are otherwise).
18. We wait a few minutes before serving to avoid unnecessary burns because the meat and pepper lasagnais so good that we immediately want to eat it. Good appetite!