LASAGNES



Fry 1 onion and a clove of garlic with 4 cl of oil. Add 400 g (0,88 LBS) of minced meat and 50 g (0,11 LBS) of mushrooms.

 Fry for a few minutes. 

Add 200 g (0,44 LBS) of peeled tomatoes and a stock cube, salt, pepper, oregano. 

Cook over low heat for 30 mins. 

Butter a dish, cover the bechamel base.

 Lay out the lasagne, cover with béchamel then with meat and sprinkle with grated cheese.

Sprinkle with grated cheese. 

Form 4 layers. 

Cover the last layer plenty of grated cheese.

 Bake for 30 minutes at 180°-358.

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