Soak lasagna sheets. Remove seeds from peppers, cut into cubes. Remove peel from onions, cut into cubes. Clean leek, cut finger width. Cut white cabbage into strips. Press garlic cloves through garlic press.
Remove peel from chestnuts and boil in salted water for 10 minutes until soft.
Sauté onions with a little bit of olive oil until soft. Add vegetables and garlic and pour vegetable soup. Simmer gently for 10 minutes. Add canned tomatoes and paradeis pulp. Season with Tabasco and Harissa. Chop chestnuts and add to the vegetables, lightly wallow for another 10 min.
Put the lasagne sheets alternately with the vegetables and the cheese into the greased baking dish. Cover with sour cream or crème fraiche, sprinkle with the remaining grated cheese. Bake at 180 °C for about half an hour.