If you love dairy-based recipes, you'll definitely be missing Italian cheese lasagna! You'll probably be happy to discover that it's very easy to prepare. This is an excellent cheese lasagna recipe with tomato sauce and three different cheeses. .
Ingredients
For the sauce:
500 grams of crushed tomatoes
2 tablespoons of tomato paste
2 tablespoons of olive oil
2 crushed garlic cloves
1 and a half teaspoons of sugar
1/2 cup boiling water
Salt and pepper to taste
For cheeses:
250 grams of cottage cheese or fromage blanc
250g of grated yellow cheese (or Gruyère or mozzarella cheese)
100g of grated salted cheese (Bulgarian, feta, safed, etc.)
What should you add? (optional, but highly recommended)
1/2 cup green olives
1/2 cup sliced mushrooms
A handful of fresh spinach leaves
2 chopped basil leaves
Fried or baked eggplant slices
Preparation
In a large bowl, mix all the sauce ingredients well.
In a second bowl, mix all the cheeses.
Grease a Pyrex pan and pour in a spoonful of lasagna sauce, spread across the bottom of the pan.
Arrange a layer of lasagna sheets, slightly overlapping them (like playing cards), pour a layer of tomato sauce (about a third of the total amount of sauce) over them, and then a layer of cheese (about a third of the total amount of cheese) on top. Now it's time to spread the various toppings.
Continue for 2 more layers as follows:
Lasagna layer >> Sauce layer >> Cheese layer >> Topping layer.
Lasagna layer >> Sauce layer >> Cheese layer.
You would need 3 layers of leaves and finish with the layer of cheese.
Preheat the oven to 200 degrees and cover the dish with aluminum foil.
Cook the lasagna for 40 minutes, remove the foil and continue cooking for another 10 minutes, be careful with the lasagna and make sure the top layer does not burn.
Remove, wait at least 10 minutes, cut and serve.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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