Lasagna recipe in a culinary piggy bank owner

Lasagna recipe in a culinary piggy bank owner
Lasagna with chicken
Lasagna with Spinach
Lasagna with vegetables
Lasagna with ravioli
Lasagna with zucchini
Lasagne with salmon
Fast Lasagna

lasagna recipe

Lasagna with Spinach

Ingredients:

six cups of chopped spinach
One large tomato
450g minced beef
three cups of sliced mushrooms Melo
one cup of finely chopped onion
Two claw garlic, crushed
one cup of tomato paste
half a cup of water
a quarter of fresh chopped parsley
a pinch of dried oregano
a pinch of dried basil
quarter teaspoon black pepper
two drops of hot sauce
300-400 g ricotta
200-250 g mozzarella
two beaten eggs
six tablespoons of grated Parmesan cheese
Twelve sheets of lasagna, boiled

Place the spinach in a baking dish, cover and place in the preheated oven for three minutes. Put the spinach in a colander and squeeze out as much juice out of it as work. Put the tomatoes in a blender and make a puree. Put in a large pot of beef, mushrooms, onions and garlic and cook over moderate heat for ten minutes. Drain the excess fat and add the minced tomato puree, tomato paste, water, 2/3 of parsley, oregano, basil, pepper and hot sauce. Bring to a boil, reduce heat and leave to stew in the forty-five minutes.

Mix in a separate cup spinach, remaining parsley, ricotta, mozzarella Mozzarella: an authentic Italian taste Eggs, Parmesan, salt and pepper. Spread the mixture with spinach sheets of lasagne and twist them into rolls. Put the stuffing on the bottom half of the baking dish, lay back rolls of sheets of lasagna, spread the remaining stuffing on top and sprinkle with grated Parmesan cheese. Bake for half an hour at 180 degrees.