Pork lasagna and bolognese sauce

This recipe was born quickly and easily - at the moment when I found half a pack of lasagna sheets in the locker and thought it was time to use them. And, perhaps, lasagna is traditionally prepared with bechamel sauce and all that, but in my case, the recipes are created from what is in the kitchen, at hand and in the head. So, let's not breed grated for a long time, let's move on to cooking lasagna with chicken fillet at home

Ingredients

• half a pack of lasagna sheets - I had 18 of them
• 500 g of pork
• 1 jar (about 400 g) of bolognese sauce (or any other delicious sauce)
• Dutch cheese
• olive or sunflower oil
• broth (about half a liter)
• salt, pepper, herbs
• if desired - you can add mushrooms or other vegetables

Directions

1. We will start with the filling. First, fry the stuffing in a pan with a little oil, salt and pepper. At this stage, if desired, you can add onions, mushrooms and bell peppers - anything that has an appetite and inspiration.
2. When the stuffing is more or less ready, add the sauce, broth, some spices if necessary. Leave it on low heat and proceed to the lasagna leaves.
3. Take dried and hard lasagna leaves and lightly boil them.
4. While playing such an "incredibly exciting game" as boiling lasagna leaves, by trial and error, I noticed that it is better to cook them in small quantities for a minute or two (depending on the thickness of the leaves) and spread, for example, on parchment or other surface. boiled leaves will not stick and which must be prepared in advance. And you can't put half-finished leaves on top of each other, because then you won't tear them off - just take my word for it
5. Probably, if someone from the side saw me take out the semi-finished lasagna leaves, looking around where to put them, put… where it will come out, something separately, something - one on one… and then try to separate them… I think such a spectator was would be a lot of fun. Therefore, it is better to prepare for this process.
6. But back to the recipe. So, we boiled the leaves and they are ready for further use. We take a form for baking lasagna (of course, better ceramic or glass, but you can also ordinary). Then everything is simple: we alternate layers of leaves and fillings, from time to time adding Dutch cheese, which I add every other time, because I don't like too much cheese. You should estimate in advance how many layers of leaves you will have to more or less evenly distribute the filling.
7. Well, in the end, mash all this joy with cheese and put in a preheated oven to 180-200 degrees.
8. Bake until ready - to a delicious cheese crust