Tomato and beef sauce
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup chopped onion
1/2 pound ground beef
1 kilogram tomatoes
1 tablespoon salt
1 sprig of rosemary
2 cans tomato paste
For the lasagna
3 cups of sauce above
1 1/2 teaspoons dried oregano
1 box lasagna noodles
1 kilogram ricotta cheese
1 cup grated Parmesan cheese
250 grams mozzarella cheese, cut
Tomato and beef sauce
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup chopped onion
1/2 pound ground beef
1 kilogram tomatoes
1 tablespoon salt
1 sprig of rosemary
2 cans tomato paste
For the lasagna
3 cups of sauce above
1 1/2 teaspoons dried oregano
1 box lasagna noodles
1 kilogram ricotta cheese
1 cup grated Parmesan cheese
250 grams mozzarella cheese, cut
To make the sauce, heat the olive oil and sauté the garlic, onion, and beef
Let it brown
Add the tomatoes, salt, rosemary, and tomato paste
Simmer for 40 minutes
Cook the lasagna noodles and drain
In the bottom of a refractory dish, place several spoons of sauce
Cover with a layer of cooked lasagna noodles, then ricotta cheese, mozzarella cheese, sauce, and Parmesan cheese
Repeat all the layers, ending with the sauce topped with mozzarella slices
Wrap the tray in aluminum foil and freeze
To serve, unwrap, thaw for 2 hours, and bake in a moderate oven for 50 minutes.
