Lasagna in the stove

Ingredients for Lasagna in the stove

Instructions for Lasagna in the stove

To prepare the Lasagna in the stove recipe, please follow these instructions:

Brown the meat in a saucepan (400-500 g. Of your choice). Cut the loaf into pieces and brown it with the meat when the meat is getting brown (otherwise cut loose over the meat if you want to avoid bulbs). Use only half if it is a large onion. Put tomatoes in the pan after the meat and the onions are browned (if desired, they can be blended to avoid tomato pieces). Add basil, oregano, salt, pepper and tomato paste to taste (other may be added at your option). When the liquid boils, turn off the plate.

Find an ovenproof dish and cover the bottom with the meat and tomato mixture. It needs to cover close. Hold some mornay sauce over (it can be smoothed with the spoon if desired). Lay the lasagne plates over so that it covers roughly (break a plate into smaller pieces if necessary). Repeat this, but use a little less meat and tomato mixture. Hold again a layer of mornay sauce over and cover with lasagne plates. Repeat this. At the last layer of meat and tomato mixture, only mornay sauce is covered (you do not have to use all sauce). Embroidered with the spoon.

My dish measures 24 x 24 x 7.3 cm, and I use three layers of lasagna plates.

Insert the dish into the oven.
Combined oven (with hot air power of 1200 W): 200 degrees hot air for 30 minutes (insert in cold oven).
Normal oven: 220 degrees hot air for 40 minutes (insert in preheated oven).

I like the peak is dark and the times are set for this. I also like that the liquid is still quite fluid, so you can dip a flute into it.

If I cut the lasagna into 4 equal pieces, one piece corresponds approximately To 300 grams.