There are a lot of people, who do not like classical lasagna, but being in pepper it turns out just magically tasty.
Soft dough, juicy meat, flavored vegetables — it’s so delicious that you won’t be able to express your emotions with the help of the words. A Béchamel sauce only adds spice to the ready-made dish. We want to sure you,neither you nor your family have tried such tasty stuffed paprika before. This dish is not appreciated in your family, isn’t it? Oh, this is because they haven’t just tried the lasagna in paprika. Trying it only once, they’ll love it forever.
List of required products:
- 4 large Bulgarian paprikas;
- 600 grams of minced meat (it is better to use pork-beef);
- one onion;
- two ripe tomatoes;
- one carrot;
- 40 grams of tomato sauce;
- 8 sheets of lasagna;
- 80 grams of Parmesan cheese;
- 150 grams of mozzarella cheese;
- Oregano, dried garlic — to taste;
- salt and black ground pepper — to your own taste;
For the Béchamel sauce:
- 50 grams of butter;
- 50 grams of wheat flour;
- 600 milliliters of milk;
- salt and greens — to taste.
Begin to cook
- Pour some water into the pot, salt and bring to a boiling condition.Into boiling water we put these sheets of dough one by one. Cook for three minutes after boiling. Mind that the sheets for lasagna are different. So the instructions how much to cook them, can be read on the package.
- We take the lasagna sheets out of water and put them on the plate.And now it is a high time for preparing the filling.
- Onion is peeled, cleaned and cut into as small parts as it is possible.
- Into the pan, we pour a little vegetable oil, reheat it and send the onions there.
- Cut a large carrot very finely or you can rub on a large grater.
- We send the carrots to the onions, fry them carefully.
- Tomatoes are cut crosswise and put into a bowl with boiling water.In two minutes the vegetables are taken, the water is drained and the tomatoes are peeled.
- Onions and carrots are fried, we put meat stuffing into the pan.
- All components are mixed carefully, salt and pepper to taste, fry over low heat.
- Tomatoes are chopped finely and sent to a frying pan with minced meat, fry for another couple of minutes.
- Into two minutes, add the tomato sauce (you can replace it with tomato paste), dried garlic (or fresh) and oregano. Fry for one more minute and turn off the fire.
- The filling is left to cool, we are preparing the Béchamel sauce.
- Into the deep stewing pan we put the butter, and as soon as the butter has melted, put out the flour. Mix everything well and fry for a couple of minutes.
- Pour into the deep stewing pan hot, but not boiled, milk and quickly mix the sauce.
- Add the sauce, nutmeg and turn off after a minute.
- Cut off the large stems of Bulgarian paprika, clean from the seeds and other odd elements.
- Paprika is placed in a heat resistant mold. It will be better to take the container, which is deep enough for paprika. We cut the lasagna sheets into two parts. Parmesan cheese and mozzarella are grated. Begin to stuff the peppers.
- Inside the paprika we lay the first layer of minced meat (2-3 tablespoons), then a tablespoon of Bechamel sauce, sprinkled with Parmesan cheese and mozzarella, cover with half a sheet of dough. We cover the dough with a spoon of sauce, lay out the mince, the sauce again, cheese and a piece of dough. Then again the sauce, minced meat, sauce and the last layer — cheese.
- So we fill all the paprika.
- Then we send the mold with paprika to the oven heated up to 180 degrees for 30-40 minutes.
- In order to serve the dish to the table, cut the paprika along into two halves.