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2 cups manchego cheese, and it can also be mozzarella or parmesan.
Preparation
The oven is preheated to 150 ° C.
In a pot saute a little of the garlic with olive oil, add the onion and continue to soften until transparent. Add the tomatoes and then the peppers, a little oregano and a pinch of salt and let it fry to season and cook. Once the liquid released by the tomatoes and the pepper has been reduced, add a little more olive oil and the tomato puree. go up in the middle to continue boiling, add the laurel and basil and let it boil for 5 minutes (do not forget to move it and do not put the fire too high so it does not burn). Now, you can pour the sauce in the blender or with a manual to give uniformity, before you have to take out the bay leaves, put back to the fire and check seasoning and if necessary you will add a little salt if you abuse.
In another pot it is fried with olive oil and what is left of the garlic, the meat and the cumin is added. Remember to cook it at high temperature while stirring it to be even. Since it is cooked add the English sauce, a water horse and a little salt, the meat should be juicy but not too broth.
Arming the lasagna is very easy: A refractory is greased and you start with a layer of pasta (so that the pasta is delicious, each piece is passed through the sauce before,) a layer of meat, sauce and cheese and so it is repeated until Finish with a layer of pasta, sauce and a lot of cheese.
Bake for 30 minutes at 150 degrees and go.
PRESENTATION
It is accompanied with the salad of your choice.
TIPS
It can be added between each layer fresh spinach and it is delicious
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
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