Climbing at home

Homemade lasagna will be the queen of your dinner. You have to tinker, but the result is worth it. You will need two sauces - tomato-meat and cheese, as well as lasagna sheets.

Ingredients

• Lasagne (sheets) - 15 Pieces
• Olive oil - 0.5 Art. spoons
• Minced meat (beef with pork) - 450 Grams
• Onion - 1.5 Pieces
• Garlic - 3 Cloves
• Tomato Puree - 800 Milliliters
• Salt - - To taste
• Ground black pepper - - To taste
• Fat Cream - 1/4 Cup
• Chopped basil - 1 tbsp. the spoon
• Chopped parsley - 2 tbsp. spoons
• Ricotta Cheese - 400 Grams
• Mozzarella Cheese - 200 Gram
• Grated Parmesan cheese - 1/3 Cup
• Egg - 1 Piece
• Butter - 3 tbsp. spoons
• Flour - 2-3 st. spoons
• Chicken Broth - 1/2 Cup
• Milk - 1/2 Cup
• Bay leaf - 1 piece

Directions

1. For lasagna, I recommend using lasagna sheets, which do not need to be cooked first. This is indicated on the packaging. Simply soak the lasagna sheets in boiling water in the same dish in which you bake the lasagna.
2. Let's take the tomato and meat sauce first. Fry the meat in a frying pan in olive oil (0.5 tablespoons). Season with salt and pepper to taste.
3. Cook the minced meat, stirring occasionally, until light brown.
4. Peel and dice the onion, add to the minced meat.
5. Saute the onion and minced meat, stirring occasionally, for five minutes, until the onion is tender.
6. Use a potato grinder to break up large pieces of minced meat.
7. Add three cloves of garlic passed through a press to the minced meat, tomato puree, salt and pepper. Stir, cover and simmer for five minutes.
8. After five minutes, add 1/4 cup heavy cream, chopped parsley (about two tablespoons) and basil (one tablespoon).
9. Stir the tomato and meat sauce, heat and remove from heat. Cream this sauce will give a more velvety consistency and delicate taste.
10. Let's prepare the cheese filling. To do this, combine Ricotta cheese, one glass of grated Mozzarella cheese, 1/4 cup of grated Parmesan cheese, one egg, salt, pepper and some chopped parsley in a bowl. You should get a homogeneous mass.
11. Dry the lasagna sheets on a paper towel. Drain the lasagna baking dish. Place a few tablespoons of meat filling on the bottom and distribute evenly.
12. Put the lasagna sheets on the meat sauce in the form, put a tablespoon of cheese filling on the sheets.
13. Spread the cheese filling over the lasagna sheets.
14. Put the tomato and meat sauce over the filling (about 3/4 cup sauce).
15. Sprinkle the second layer of meat filling with grated mozzarella. But this is not necessary, there is enough cheese in the filling.
16. Cover the cheese with lasagna sheets and repeat all over again (minced meat - lasagne - cheese filling - minced meat, etc.). The last - top - layer should be lasagna sheets.
17. Let's make cheese sauce. You can cook Bechamel (if you wish). This sauce contains more ingredients and includes cheese. Melt the butter in a saucepan and fry the finely chopped half of an onion (or a very small onion) in it. Season with salt and fry, stirring occasionally, until the onions are soft. Then gradually add a couple of tablespoons of flour.
18. Add half a cup of milk and half a cup of chicken stock to the cheese sauce. Only milk (glass) can be used in this sauce, but chicken broth will add more flavor to the lasagna. Stir with a whisk.
19. Add bay leaves, salt and pepper. Cook the sauce over low heat for five minutes, until thickened.
20. After five minutes, remove the bay leaf from the sauce. Add 3/4 cup grated Mozzarella and 1/4 cup grated Parmesan to it.
21. Remove cheese sauce from heat and stir well or whisk until smooth.
22. Pour the sauce over the lasagna in a baking dish and smooth over the entire surface of the lasagna.
23. Cover the lasagna dish with foil and place in an oven preheated to 200 degrees for 40 minutes. After 40 minutes, remove the foil and bake for another five minutes to brown the cheese
24. Homemade lasagna is ready! Serve in portions. Bon Appetit!