Tomato sauce
4 pounds of ground beef or pork
3 cups of water
4 tablespoons of olive oil
2 tablespoons of chopped fresh parsley
1 tablespoon of salt
1 pound of lasagna noodles
6 cloves of garlic minced
1/2 teaspoon of black pepper
Lasagna sheets
1/4 cup grated Parmesan cheese
9 lasagna sheets, plain or spinach-filled
300 grams of mozzarella cheese sliced
Optional ingredient:
Refrigerator size: 22 x 29 cm
Tomato sauce
4 pounds of ground beef or pork
3 cups of water
4 tablespoons of olive oil
2 tablespoons of chopped fresh parsley
1 tablespoon of salt
1 pound of lasagna noodles
6 cloves of garlic minced
1/2 teaspoon of black pepper
Lasagna sheets
1/4 cup grated Parmesan cheese
9 lasagna sheets, plain or spinach-filled
300 grams of mozzarella cheese sliced
Optional ingredient:
Refrigerator size: 22 x 29 cm
Tomato sauce
Sauté the garlic in olive oil until soft
Add the ground beef or pork and cook until it's tender
Combine the tomato paste, parsley, salt, black pepper, and water
Simmer until thickened
Lasagna sheets
Boil 5 liters of water with 1 tablespoon of salt in high heat
Cook the lasagna sheets until al dente
Drain and rinse in cold water
Transfer to a large baking dish and set aside
Wipe each sheet dry with a paper towel and preheat the oven at high temperature
Cover the bottom of the refrigerator with some tomato sauce
Lay three lasagna sheets side by side, then cover with one-third of the remaining tomato sauce and half of the mozzarella cheese
Repeat two more times, finishing with a layer of mozzarella on top, then sprinkle with Parmesan cheese
Bake until the surface starts to brown.
