The Italian lasagna with three types of cheese

The Italian lasagna with three types of cheese

Ingredients:
12 sheets for lasagna
2 tablespoons of olive oil
450 g of mincemeat
average bulb
2 garlic gloves, small to cut
680 g of sauce of marinar
1 kg of ricotta
1 big egg
100 g of grated parmesan
60 g of the spinach which is small cut
400 g of grated mozzarella
1 teaspoon of dry oregano

Preparation:
1. Bring big pan with the added some salt water to the boil. Boil sheets of lasagna of al-dente. Merge and slightly sprinkle olive oil.
2. In average frying pan fry forcemeat to state so far it will not stop being the pink. Add the onions cut small, garlic, continuing to stir slowly, and hold to readiness of forcemeat.
3. Add sauce of marinar, mix and remove from fire. In bowl of the average sizes mix cheese ricotta, egg, 50 g of parmesan and the cut spinach.
4. Oil olive dish for roasting and apply 200 g of the prepared sauce on dish bottom.
5. Lay out over 3 leaves of lasagna. Apply 1/4 mixes of ricotta atop and 200 g of sauce. Powder 100 g of grated mozzarella. Repeat procedure three times and finish 50 g of parmesan. Powder oregano.
6. Heat oven to 175 degrees and bake within 45 minutes. Leave for 10 minutes and cut.

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