Pepper lasagna Recipe

The two dice onions and fry in olive oil until they are slightly translucent. Then add the ground beef and saute. Add the white wine.

Two peppers dice, sauté and add to the meat. Season with salt and pepper. The garlic and peppers into small pieces and add. Mix well.

The third bell pepper coarsely chop and add to the tomatoes from the can. Puree and season with the Magic Wand with noble sweet paprika.

A baking dish with margarine streak. First, cover with half the pepper-meat mixture to the bottom, then half the tomato-pepper sauce to give it. A layer of lasagna sheets to lay over the country. Then follows the rest of pepper flesh, about the rest of the sauce and a more comprehensive position lasagna sheets.

To finish with the grated cheese over the peppers lasagna distribute.

The whole thing at 180 degrees for about 30 minutes on the middle shelf in the oven.