Every once in a while I will do italian lasagna, baby's favorite food.
【Fee】
One large glass baking tray of 9*13
1 pound chunk beef grind
1 medium large onion diced
1 28-ounce canned tomato sauce
5-6 cloves of garlic finely chopped
3 ounces tomato paste tomato paste
1 14-ounce canned original tomatoes crushed tomatoes
1 small handful of fresh oregano grass and basil leaves finely chopped
1 tablespoon dry Italian mixed spices
1 tablespoon of italian red vinegar
2 eggs
Season with garlic salt
Olive oil to taste
2 zucchini melons
A box of lasagna
15 ounces Ricotta cheese
1 1/2 lb (24 ounces) Mozzarella cheese silk
1/4 lb (4 ounces) freshly grated Parmesan cheese
【Directions】
➡️ Make the meat sauce first. After frying, cook on low heat for enough time, about 1 hour, often stir a stir not to stir the bottom.
➡️ Cook the noodles according to the instructions, and after cooking, each slice is lined up and used olive oil to prevent stickiness.
➡️ Make white sauce. Stir the eggs with ricotta and dry mixture of spices and salt.
➡️ Cut the zucchini horizontally into thin and wide slices.
➡️ Assembly. Red sauce ➡️ dough slice ➡️ zucchini slice ➡️ red sauce ➡️ mozzarella ➡️ white sauce ➡️ zucchini sliced ➡️ top ➡️ sprinkled with thick mozzarella cheese to cover the dough.
➡️ Bake in oven 375F with aluminum foil for 45 minutes, then go to the paper and bake for 10 minutes.
The last three pictures are vegetarian versions of Lasagna, which is delicious without meat.
Thank you all for enjoying it.