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Lasagna "al forno"
200 g mushrooms
a small bunch of basil
2 pieces of red bell pepper
400g of minced meat
4 tbsp. of vegetable oil
4 tbsp. of tomato paste
salt and chili pepper to taste
250 ml of vegetable broth
12 pcs. of dry lasagna sheets
200 g sour cream TM Shchedryk
200 g of cheese "Rivne. Agroprocessing" long aging
Preparation
Mushrooms clean and cut into slices. Pepper cut into 4 pieces, remove core, cut into strips. Wash and chop basil. Preheat a vegetable oil in frying pan and fry mince until crumbly state. Add mushrooms, peppers, tomato paste and basil. Season with salt, pepper and chili. Pour vegetable broth and let boil for 5 minutes on low flame. Preheat oven to 200 degrees. Grease a baking dish with oil. Arrange 3 lasagna sheets, then 1/3 of the filling. Next - the second layer of lasagna and another 1/3 of the filling. Repeat a third time and the fourth cover with layer lasagna. Brush top with sour cream and sprinkle with cheese. Bake for 40 minutes.
