Ingredients
450 g beef
1 onion
350 g of tomato sauce
420 g canned tomatoes
1 tbsp dried oregano
1 tbsp garlic powder
1 tbsp salt
1 tbsp sugar
pinch of pepper
340 g feta cheese
1/2 cup grated feta cheese Parmesan
1 egg
450 g feta cheese Mozzarella
sheet for lasagna
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vg
Method
Veal fry until brown and drain the fat. In a saucepan fry the onion over medium heat until translucent. Add veal and tomato sauce, chopped tomatoes, 2 cups water and spices. The mixture was allowed to boil, then reduce heat and simmer for about an hour. Mix and stir nasarganoto feta cheese, parmesan and egg until a smooth mixture. 1 cup the meat sauce is spread on the bottom of a rectangular tray (33h23 cm) and cover with several pre-cooked according to package directions sheet for lasagna. Sprinkle half of the grated mozzarella. Put back row wafers top pour cheesy mixture, again order peel and top pour remaining meat sauce. Bake in a preheated 175 C oven for about 30 minutes. Sprinkle the remaining grated mozzarella and bake for another 15 minutes to catch the golden crust.
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Comments
How to prepare a lasagna pan?
You buy them from the store. Then you look at what the package says. I use wafers that are used directly, but there are those who need to be placed one by one in boiling water for a few minutes before you put them in the baking pan and bake lasagna.
even writes that can be directly used I always dunk peel in boiling water, so lasagna becomes juicy
I also always dunk peel in boiling water, said Natalia.
By the sheet soaked in boiling water to irrigate it. Much tastier when you take the sauce. And do not become kashnati. I never brew or lasagna or cannelloni.