How to make
Mix both types of minced meat with a little oil, salt and black pepper nicely. Put a little olive oil in a heated pan and add the finely diced onion and garlic. Leave them to caramelize well, add the minced meat, while crushing it into small bites with the help of a wooden spoon.
When golden, add the chopped peppers, tomato juice and cream, stirring carefully so as not to curdle. Reduce the heat and cover with a lid. Let simmer for 2-3 minutes. In a pre-greased glass cooking bowl, cover the bottom with lasagna sheets (do not overlap them).
Put 4-5 rosemary leaves on top and smear it with the prepared stuffing. Cover with a lasagna sheet and repeat. On top of the lasagna, put a bit of tomato sauce and grated cheese or feta cheese.
Bake the lasagna with mixed minced meat for 30 minutes (until the sheets soften) at 390°F (200 °C). Bon appetit!
