Mozzarella Lasagna
Recipe first for 4 people based on Mozzarella cheese with tomato - cooking method oven fried.
Preparation:
Preparation: This first course will be lighter with the blanched aubergines instead of the cheeses. Clean, wash and chop the onion, celery and carrot. Fry them in a covered pan with half the butter and oil. Add the tomatoes, salt and pepper and cook over low heat, stirring often, until the sauce is thick. Cut the mozzarella into cubes and mince the recolla. Cook the lasagna in plenty of salted water, drain, dry and place on a tea towel. Turn on the oven at 170 degrees. Butter a baking dish, put a few spoonfuls of sauce on the bottom and arrange the lasagne in alternating layers with mozzarella, ricotta and tomato sauce. Continue until all the ingredients are used up, finishing with a layer of mozzarella and tomato. Add the parmesan and cook au gratin in the oven for 20 minutes.
Ingredients:
Ingredients: 300 G Dry Lasagne Type Pasta - 1 Large Mozzarella - 150 G Ricotta - 400 G Peeled Tomatoes - 1/2 Onion - 1 Carrot - 1 Celery Stick - 1 Egg - 50 G Butter - 2 Tablespoons Grated Parmesan Cheese - 3 Tablespoons Oil Olive - Salt - Pepper
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