Lasagna with kale and paprika

Preheat the oven to 180 ° C. Halve the peppers, remove the stalk and the seeds and cut the flesh into cubes. Slice the garlic. Heat the olive oil in a stir-frying pan and chop the minced meat in 3 minutes. Add the pepper, garlic and kale and stir-fry for 5-10 minutes until the kale is al dente. Stir in the pasta sauce and cream cheese and season with salt and pepper.

Brush the bottom of the baking dish with a spoonful of sauce. Put 1/3 of the lasagne sheets on top and divide 1/3 of the vegetable-minced meat sauce. Make 2 more layers. Finish with the sauce. Sprinkle with the cheese and fry the lasagne in the middle of oven for 30 minutes until golden brown and done.