Italian lasagna with three cheeses

- 12 sheets for lasagna
- 2 tbsp olive oil
- 450 g of minced meat
- medium onion
- 2 cloves of garlic, finely chop
- 680 g of marinara sauce
- 1 kg ricotta
- 1 large egg
- 100 g of grated Parmesan
- 60 g spinach, finely chopped
- 400 g of grated mozzarella
- 1 tsp. dried oregano

1. Bring a large pot of salted water to a boil. Boil lasagna noodles until al dente. Drain and lightly drizzle with olive oil.
2. In medium skillet, brown the minced to the state until it is no longer pink. Add finely chopped onion, garlic, continuing to stir, and keep until ready meat.
3. Add the marinara sauce, stir and remove from heat. In a medium size bowl mix the ricotta cheese, egg, 50 g of Parmesan and chopped spinach.
4. Brush the olive oil over the casserole dish and put 200 g of cooked sauce to the bottom of the dish.
5. Put on top of 3 sheets of lasagna. Apply 1/4 of the ricotta mixture on top and 200 g of sauce. Sprinkle 100 grams of grated mozzarella. Repeat the procedure three times and finish 50 g Parmesan. Sprinkle oregano.
6. Heat the oven to 175 degrees and bake for 45 minutes. Leave on for 10 minutes and carve

Uploaded: Aug 23, 2015

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published 1 year ago