Hearty Cutlet-Pepper-Lasagna

Hearty Cutlet-Pepper-Lasagna

Casserole

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Cook Time

3 h 30 min

Servings

8

Difficulty

Medium

Prep Time

210 Min

Description

This hearty cutlet-pepper-lasagna is an absolute highlight for everyone who likes it rustic! I especially like to make it when visitors come, because it can be prepared super well. The combination of tender pork cutlets, fruity peppers and a creamy sauce is simply unbeatable. Baking with cheese gives the lasagna a wonderfully crispy crust. A perfect dish for cozy evenings or a larger group. Ribbon noodles and a fresh salad go well with it. Try it out, you will be thrilled!

Ingredients (12 ingredients)

  • 2 piece large Onions
  • 1.2 kg Bell peppers (e.g. green, yellow and red)
  • Salt
  • Pepper
  • Rose paprika
  • 8 piece Pork cutlet (approx. 150 g each)
  • 100 g Flour
  • 400 g Whipping cream
  • 150 g Ajvar (pepper preparation; glass)
  • 100 g Gouda (piece)
  • 500 g Ribbon noodles
  • 3 Stiele Parsley

Preparation (13 steps)

1

Prepare onions and peppers

Thermomix® Setting
5 sec/Speed 4

Peel 2 large onions, halve and place in the mixing bowl. Chop 3 sec/speed 5. Clean 1.2 kg bell peppers (e.g. green, yellow and red), cut into coarse pieces and add to the onions in the mixing bowl. Chop for another 5 sec/speed 4. Use the spatula to push everything down from the edge.

5
2

Season vegetables

Season the chopped vegetables with salt, pepper and rose paprika and mix. Remove from the mixing bowl and set aside.

3

Prepare cutlet

Pat 8 pork cutlets (approx. 150 g each) dry. Season with salt and pepper. Place 100 g flour on a plate and turn the cutlets in it, knocking off any excess flour.

4

Layer casserole dish

Grease a large casserole dish (approx. 35 cm long). Layer the cutlet and pepper mixture alternately in the casserole dish.

5

Prepare sauce

Thermomix® Setting
10 sec/Speed 3

Put 400 g whipping cream and 150 g Ajvar (pepper preparation) into the mixing bowl and mix for 10 sec/speed 3.

10
6

Pour sauce over lasagna

Pour the sauce evenly over the layered lasagna in the casserole dish.

7

Bake lasagna (part 1)

Cover the casserole dish with a lid or aluminum foil and bake in a preheated oven (electric oven: 175°C/convection oven: 150°C/gas: level 2) for approx. 1 1/2 hours to begin with.

5400
8

Bake lasagna (part 2)

Remove the lid or aluminum foil and continue baking the lasagna uncovered for approx. 1 hour.

3600
9

Prepare cheese

Thermomix® Setting
5 sec/Speed 5

Put 100 g Gouda (piece) into the mixing bowl and chop for 5 sec/speed 5.

5
10

Bake lasagna with cheese topping

Sprinkle the grated cheese over the lasagna and bake uncovered at the same temperature for another 20–25 minutes until the cheese is golden brown.

1500
11

Cook noodles

Cook 500 g ribbon noodles in plenty of boiling salted water for 8–10 minutes until al dente.

600
12

Prepare parsley

Thermomix® Setting
3 sec/Speed 8

Wash 3-4 sprigs of parsley, shake dry and, except for a little for garnish, put in the mixing bowl. Chop 3 sec/speed 8.

3
13

Arrange

Drain the noodles and arrange with the cutlet lasagna. Sprinkle with the chopped parsley and garnish with the remaining parsley sprigs.

Finished cooking? Great! 🎉

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Created by

Julia Schulz

Julia Schulz

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Tags

#Meat #Hearty #Casserole #Party

Allergens

  • Cereals containing gluten
  • Milk

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