Piesagna

Let me introduce the Piesagna

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.

You'll need:

Lasagne sheets

filling:
minced meat (beef)
onion
garlic
mashed tomato
tomato paste
spices, such as:
pepper
salt
oregano
pizza-spices

Topping:
creme fraiche
cheese

mix up the minced meat, onions and garlic in a pan or pot and
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.

boil som water

lay a lasagna sheet in it for about 2 minutes until it's soft enough to bend.

see the pictures.

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

now fill it:
layer alternately
the filling
then a lasagne sheet

start and end with the filling-sauce!

until your pie plate is full

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

take it out of the pieplate and enjoy our fingerfood Piesagna!