whats the difference between normal Lasagna you may ask?
- it's the pasta crust!
In fact it's a very different taste with the crunchy pasta-shell - give it a try and you'll see!
it' easy fixed and quite an eyecatcher -Lasagna as fingerfood.
Step 1: Ingredients
minced meat (beef)
spices, such as:
Step 3: Make the filling
cook/ fry until it's well done.
(if you are a quick chef you may start simultaneous with the next step - if not: take your time )
add the tomato paste, the mashed tomatos and all spices you desire.
now you're done with this step.
NOTE: if it's to liquid let it cook some minutes or add some cornstarch.
Step 4: Soften up the lasagne sheets
lay a lasagna sheet in it for about 2 minutes until it's soft enough to bend.
see the pictures.
Step 5: Cover the pie plate with pasta
now take your soft lasagne sheets and cover the Pie plate.
trim the edges
you may spread a litte vegetable oil on the bottom of your plate if it's no non-stick one.
preheat your oven to 392°F
Step 6: Fill the Piesagna
now fill it:
then a lasagne sheet
start and end with the filling-sauce!
until your pie plate is full
Step 7: The topping
now spread creme fraiche on your top layer
then cover the Piesagna with cheese
now bake them in the oven with 392°F until the cheese is goldenbrown - about 20 minutes