'1/2 pound ground beef'
'1 medium onion, finely chopped (100g)'
'1 clove garlic, minced'
'2 tablespoons olive oil'
'1/2 cup tomato sauce, drained and chopped'
'1 can of tomato paste (350g)'
'salt to taste'
'200g lasagna pasta'
'250g mozzarella cheese, sliced'
'1 cup ricotta cheese, passed through a sieve (200g)'
'1 egg, beaten'
'1 cup grated mozzarella (100g)'
'1/2 pound ground beef'
'1 medium onion, finely chopped (100g)'
'1 clove garlic, minced'
'2 tablespoons olive oil'
'1/2 cup tomato sauce, drained and chopped'
'1 can of tomato paste (350g)'
'salt to taste'
'200g lasagna pasta'
'250g mozzarella cheese, sliced'
'1 cup ricotta cheese, passed through a sieve (200g)'
'1 egg, beaten'
'1 cup grated mozzarella (100g)'
Mix the ground beef, onion, and garlic
Fry in olive oil until the meat browns
Add the tomato sauce and paste
Season with salt
Cook for 15 minutes without covering, stirring occasionally
Cook and drain the lasagna pasta
Heat the oven to a moderate temperature
Spread one-third of the meat mixture at the bottom of a 32x22 cm baking dish
Cover with half of the mozzarella slices
Mix the ricotta cheese with the egg
Spoon over the mozzarella
Lay a layer of lasagna pasta on top
Repeat the layers, finishing with tomato sauce and meat
Top with grated mozzarella
Bake for 25 minutes or until bubbly and the cheese is melted
Serve in 6 portions
To freeze, do not bake
Wrap the container in plastic wrap and aluminum foil
To thaw, remove from freezer the night before and keep refrigerated
Unwrap and reheat thoroughly.
