2 zucchini, thinly sliced 1 tablespoon
tablespoons olive oil 15 ml
1 Onion, finely chopped 1 lb.
Quebec pork 500 g minced lean
1 19 oz crushed tomatoes, drained 1 can of 540 ml
1 / 2 cup tomato sauce 125 ml of Commerce
2-3, to taste Garlic cloves, minced 1 tablespoon
tablespoon dried oregano 2 tablespoons 15 ml
Tea Thyme 10 ml
dried Salt and freshly ground pepper 12 lasagna cooked
1 1 / 2 cup smooth ricotta
375 ml 1 cup shredded mozzarella cheese 250 ml
Grill the zucchini slices 3 minutes per side under the grill the oven. Cool. Heat the oil in a saucepan over medium heat, then sauté onion and ground pork for 5 to 6 min. Add canned tomatoes, tomato sauce, garlic, thyme and oregano. Stir and simmer over low heat, covered, for 30 min. Add salt and pepper to taste. Put the ricotta in a bowl and season to taste. Pour 175 ml (3 / 4 cup) of meat sauce in bottom of an ovenproof dish, then cover with a layer of lasagne. Spread half of ricotta over noodles, cover with slices of zucchini and 175 ml (3 / 4 cup) of meat sauce. Start over with a floor of lasagna, the remaining ricotta and 175 ml (3 / 4 cup) of meat sauce. Cover with a floor of lasagna, remaining sauce and mozzarella. Bake 40 minutes or until cheese is melted and golden. Cover and let stand 15 minutes before serving.
tablespoons olive oil 15 ml
1 Onion, finely chopped 1 lb.
Quebec pork 500 g minced lean
1 19 oz crushed tomatoes, drained 1 can of 540 ml
1 / 2 cup tomato sauce 125 ml of Commerce
2-3, to taste Garlic cloves, minced 1 tablespoon
tablespoon dried oregano 2 tablespoons 15 ml
Tea Thyme 10 ml
dried Salt and freshly ground pepper 12 lasagna cooked
1 1 / 2 cup smooth ricotta
375 ml 1 cup shredded mozzarella cheese 250 ml
Grill the zucchini slices 3 minutes per side under the grill the oven. Cool. Heat the oil in a saucepan over medium heat, then sauté onion and ground pork for 5 to 6 min. Add canned tomatoes, tomato sauce, garlic, thyme and oregano. Stir and simmer over low heat, covered, for 30 min. Add salt and pepper to taste. Put the ricotta in a bowl and season to taste. Pour 175 ml (3 / 4 cup) of meat sauce in bottom of an ovenproof dish, then cover with a layer of lasagne. Spread half of ricotta over noodles, cover with slices of zucchini and 175 ml (3 / 4 cup) of meat sauce. Start over with a floor of lasagna, the remaining ricotta and 175 ml (3 / 4 cup) of meat sauce. Cover with a floor of lasagna, remaining sauce and mozzarella. Bake 40 minutes or until cheese is melted and golden. Cover and let stand 15 minutes before serving.
0 comments:
Post a Comment