The lasagna mozzarella
Instructions
This first will be lighter with eggplants blanched instead of cheese.
Clean, wash and chop onion, celery and carrot.
Soffriggeteli in a pan covered with half butter and oil.
Add the peeled tomatoes, add salt and pepper and cook over low heat, stirring often, until the sauce is thick.
Cut the mozzarella into cubes and chopped the ricolla.
Cook lasagna in boiling salted water, drain, dry and appoggiatele on a cloth.
Turn on the oven to 170 degrees.
Grease an ovenproof dish, place the bottom few spoonful of salsa and place lasagna in alternating layers with mozzarella, ricotta and tomato sauce.
Continue until you run out of ingredients, ending with a layer of mozzarella and tomato add the parmesan and gratinate in the oven for 20 minutes.
Ingredients and dosing for 4 persons
- 300 g of dried lasagne pasta type
- 1 mozzarella grande
- 150 g of ricotta
- 400 g of peeled tomatoes
- 1/2 onion
- 1 carrot
- 1 stalk of celery
- 1 egg
- 50 g of butter
- 2 tablespoons of grated parmesan cheese
- 3 tablespoons of olive oil
- Salt
- Pepper