Lasagna

A traditional Italian dish !

Method:

The lasagna pasta is cooked according to the instruction on the package. Put the pastry in boiling water for a minute or so. I put 3 sheets of pastry in the pot so that they won’t stick. Remove them, wash with cold water and arrange one over the other.
Stuffing:
Stir-fry onion, garlic and finely chopped ham (fillet). Add 0,5 kg minced meat( a mixture of equal parts of veal and pork). Stir-fry and add gradually some tomato juice so that the mixture won’t get lumpy. Add some mashed tomatoes (tomato puree) and spices – marjoram, parsley and salt. Spoon some tomato juice or stuffing on the bottom of the baking dish. Put a layer of pastry and spread stuffing over it. Arrange 2-3 rounds of smoked cheese, some stuffing and grated yellow cheese on top of the layer. Repeat layering several times. Top the dish with a sheet of pastry. Cover with foil and bake in a preheated oven at 200-220 degrees C for 25 min. Put away the foil, sprinkle with grated yellow cheese and put back into the oven for the cheese to soften.
The stuffing shouldn’t be too thick so that the pastry could absorb some liquid.

Enjoy your meal!

Curious Facts:
The first dish called lasagna first appeared in the region of Emilia-Romania but later became popular not only in Italy but all over the world.