Remember, as a charming red-haired tomcat Garfield licked the word "lasagna"? And no wonder, it is really very tasty. Those who are going to make lasagna for the first time, it may seem complicated dish: so much to prepare and properly routed. In fact, if you use a few time-tested tips, cooking lasagna will be quite simple.

The sauce should not be too thin. Do not forget that under high temperature vegetables isolated juice. For the density of the sauce, you can add the tomato paste, and aroma and flavor - sun-dried tomatoes.

The more vegetables, the more useful will dish lasagna.

Garlic and herbs, such as basil and oregano, give the dish a magical aroma.

Lasagna can be put into a form the day before you intend to cook. Close the form with foil and place in the refrigerator. You just need to put it in the oven, and then - serve.

After lasagna covered with golden crust, remove it from the oven and let sit for ten minutes.

Lasagna with cheese

Ingredients:

• one bay leaf
• one finely chopped onion
• ¼ cup vegetable oil
• two finely chopped garlic marigold
• two teaspoons of dried oregano and crushed
• four teaspoons of dried basil
• one tomato puree
• one tomato, diced
• a cinnamon stick (or a pinch of ground cinnamon)
• 400g ricotta cheese
• two beaten eggs
• ½ cup grated Parmesan cheese
• 400-450 grams of fresh mushrooms, finely chopped
• 400 g spinach, washed and chopped
• One zucchini, finely chopped
• 400-450 g mozzarella

Pour 2/4 of oil in a frying pan, add the bay leaf there, put in a warmed oil onion and cook it on medium heat until it is tender. Add the garlic, oregano, basil and cook for about two minutes. Add tomatoes. Cover and simmer over low heat for an hour, then add the cinnamon and remove the pan from the heat. Pour into a large pot of water, add salt and bring to a boil. Put back the sheets for lasagna and cook them until they are soft enough. In a separate bowl, combine the ricotta, egg, Parmesan, mozzarella Mozzarella: an authentic Italian taste   and basil (leave a little cheese to sprinkle it on the top layer). 1/8 cup oil in saute mushrooms, spinach and zucchini.

At the bottom of the baking dish Put half of the mixture with onions and tomatoes, it put a sheet of lasagne. Top with ricotta mixture to the second pan, then a sheet of lasagne, two cups of sauce with tomatoes, fried vegetables with mushrooms, and another piece of lasagna. Pour on it the remaining tomato sauce and sprinkle with grated cheese. Preheat oven to 180 degrees. Bake for 45-60 minutes.

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