For the lasagna, fry the minced meat in hot oil. Cut the peppers into strips and add with the tomatoes and fry briefly. Season with salt, pepper and chili and pour in the soup.
Stir in tomato paste and simmer for about 5 minutes. Stir in basil. Alternate sauce and lasagna sheets in a baking dish, ending with sauce. Pour the creme fraiche on top in small dots and sprinkle with the grated cheese.
Bake the lasagna in a preheated oven at 180° hot air for about 30 minutes.