1 package of lasagna pasta (500g)
1 tablespoon of olive oil
salt to taste
Ricotta Filling:
250g fresh linguica
1 tablespoon of olive oil
250g ground beef
2 lightly beaten eggs
4 tablespoons of grated Parmesan cheese
salt and black pepper to taste
Sauce:
6 tablespoons of olive oil
4 cloves of garlic, finely minced
8 red bell peppers, seeded and deveined
2 cups of diced tomatoes
salt and black pepper to taste
1 package of lasagna pasta (500g)
1 tablespoon of olive oil
salt to taste
Ricotta Filling:
250g fresh linguica
1 tablespoon of olive oil
250g ground beef
2 lightly beaten eggs
4 tablespoons of grated Parmesan cheese
salt and black pepper to taste
Sauce:
6 tablespoons of olive oil
4 cloves of garlic, finely minced
8 red bell peppers, seeded and deveined
2 cups of diced tomatoes
salt and black pepper to taste
Cook the lasagna pasta in boiling water with olive oil and salt
As it cooks, place it in a baking dish with some water
To make the filling: remove the linguica skin and chop it
Fry the linguica in olive oil for a few minutes
Add the ground beef and fry for an additional 5 minutes
Remove from heat and let cool slightly
Add the eggs, cheese, and season to taste. Reserve
To make the sauce: heat olive oil in a pan and fry garlic for 2-3 minutes
Add the red bell peppers and cook for 10 minutes, stirring occasionally
If needed, add some water to prevent it from drying out
Add the diced tomatoes and season with salt and black pepper
Cook over low heat in a partially covered pot for 40 minutes, adding 2 cups of water at a time
Blend the sauce in a blender and then strain it through a fine-mesh sieve
Mix the sauce with the filling
Assemble in a large refrigerator-safe dish or 2 medium ones, layering lasagna pasta, ricotta filling, and sauce until all ingredients are used up
Top with the remaining sauce
Bake in a preheated oven at 200°C for 20 minutes or until hot
Serves 8 people.
