Lasagna with cream
Description
The recipe won't take much time. Despite the absence of béchamel sauce, the lasagna turns out juicy. Choose cream fat content to your taste. Tomato purée can be replaced with fresh tomato pulp. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Finely dice the onion. Fry in vegetable oil until golden brown.
- 3
Step 3
Add the minced meat, salt, and pepper to the onion. Mix and fry until the liquid begins to evaporate.
- 4
Step 4
Add the tomato purée, mix well, and simmer for 2 minutes after boiling.
- 5
Step 5
Boil the lasagna sheets in a large amount of water with added vegetable oil and salt. This will take 10–12 minutes after the water comes to a boil. Cook over medium heat, stirring occasionally to prevent sticking. Remove the cooked sheets from the water.
- 6
Step 6
Grate the cheese on a coarse grater. Set aside 8 tablespoons of the cream. Mix 2/3 of the total amount of cheese with the remaining cream.
- 7
Step 7
Take a deep rectangular baking dish. Pour 4 tbsp of cream onto the bottom.
- 8
Step 8
On a lasagna sheet, place the fried minced meat with tomato sauce, and add a couple of spoonfuls of cheese with cream.
- 9
Step 9
Next, place a lasagna sheet and repeat the layers: meat filling and cheese with cream. Continue until you run out of sheets. Pour 4 tablespoons of cream over the top lasagna sheet and sprinkle with the remaining cheese. Preheat the oven to 180 degrees and bake the lasagna for 35-40 minutes until golden brown.
- 10
Step 10
The lasagna is ready. Serve hot.
- 11
Step 11
Serve at the table.