500 g purchased lasagna noodles
2 tbsp oil
Boil pasta according to directions on package, adding oil so that the noodles will not glue to each other.
Do not overcook. Drain.

1 lb fresh italian sausage
1 1/2 lb veal ground meat
3/4 lb ricotta
1 egg, lightly beaten
1 ball of mozzarella, sliced
200 g parmesan, freshly grated
1 onion, chopped
some celery, chopped
2 tbsp butter
2 cans peeled tomatoes,strained
1 small can of tomato paste
1 glass white wine


Stir fry the meat in 2 tbsp oil. Add wine when it begins to stick to the pan. When the wine is evaporated add tomatoes and tomato paste. Stir.
In the meantime fry, in the microwave, onion and celery in a tbsp of butter, at high for 10 minutes. Pour it into the tomato and meat mixture and simmer for about 1 hour. Preheat the oven at 325 F. Mix ricotta with egg. In an oven proof dish place the lasagna in several layers, interspersed with sauce, mozzarella and ricotta. Place some small pats of butter on top and bake at 325 F for 1/2 hour.

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