The best in the world of lasagna

You will have to try, but the result - a beautiful and tasty dish, will pay for all the efforts. Lasagna with minced meat sauce (50% of pork and 50% of ground beef) on a tomato basis, the taste of which is interestingly combined with a curd layer of ricotta and cheese.

800 grams of homemade meat
1 onion, chop
2 cloves garlic, chop
800 g of a can of wiped tomatoes
300 g of tomato paste
1.5 cups of water
1 tbsp. Sahara
1 tsp dry basil
1 tsp fennel seeds
1 tbsp. Italian seasonings
1 tsp salt
1/4 tsp. ground black pepper
4 tablespoons chopped fresh parsley
12 dry lasagna plates
400 g ricotta or cottage cheese
1 egg
1/2 tsp. salt
300 g mozzarella cheese, cut into slices
100 grams of grated Parmesan cheese

Fry the mince until ready, put into a medium-sized saucepan. Then fry the chopped onion over medium heat for 10 minutes, stirring, add chopped garlic and cook for 5 more minutes. To shift to stuffing. Add to the pan mashed tomatoes, tomato puree, water, sugar, salt, seasonings, 2 tbsp. chopped parsley. Cook the sauce under the lid for about 1 hour, stirring occasionally.

Add to the pan mashed tomatoes, tomato puree, water, sugar, salt, seasonings, 2 tbsp. chopped parsley. Cook the sauce under the lid for about 1 hour, stirring occasionally.

Boil the lasagna sheets in boiling water for 8 to 10 minutes. Drain the water and rinse the plates under cold water.

In a bowl, combine the ricott cottage cheese with the egg, the remaining parsley and 1/2 tsp. salt. Preheat the oven to 190 ° C.

Assembling lasagna: Distribute approximately 1.5 cups of meat sauce to the bottom of a 25x35 cm shape. Lay out 6 sheets of lasagna vertically on top of the meat sauce. Lay 1/2 curd mixture. Top with 1/3 of mozzarella cheese. Spoon another half of the meat sauce over the cheese, and then sprinkle 1/3 of the Parmesan cheese. Repeat these layers, and lay the remaining mozzarella and parmesan cheese on top. Cover with aluminum foil.

Bake in preheated oven for 25 minutes. Remove the foil and bake for another 25 minutes. Allow to cool for 15 minutes before serving.