Lasagna with Grilled Peppers

A delicious mushroom dish for any occasion!

Preheat stove to 190 °C.

*)Peppers should be black-grilled over charcoal, steamed out in a paper bag, then peeled and seeded.

Paradeis sauce:

Heat oil in a frying pan and saute onion and garlic for 3 min. Stir in the mushrooms, carrots, kitchen herbs, pepper, salt, chili and continue for 8 min until the mushrooms are cooked and the liquid has disappeared. Stir in peppers, tomato chunks, paradeis pulp and vinegar and bring to a boil. Reduce temperature and simmer for an hour until sauce is reduced to about 1, 25 l and falls thickly from the spoon.

Place pasta sheets in plenty of salted boiling water and cook for 8 min or according to package directions. Fish out of the water and place briefly in a large enough bowl of cold water, spread out on kitchen towels ready to use.

Spinach in the still boiling pasta water form and blanch for 1 min. Drain, squeeze and chop coarsely with a kitchen knife.

Béchamel Sauce Heat butter in a saucepan, stir in flour and heat for about 3 min. while stirring. Stir in milk with a whisk, seasoning with salt, nutmeg and pepper. Continue to cook over low/medium heat for 10 to 15 min, stirring frequently. You want the sauce to be nice and thick. Stir in half of the asagio and one-third cup of the Parmesan.

Assembly:

Shape ¼ of the tomato sauce into a gratin dish and spread evenly.

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