We can say that hearty lasagna from Robert Irwin is a whole lunch in one dish, which, it would seem, is very simple to prepare. Indeed, in each layer of it tomato sauce with minced meat and red wine, pumpkin puree, cream mixture of ricotta and mozzarella, as well as свежие цуккини и тонкое тесто. 
Photo of the dish: Нгок Минь НгоTime: 1 hour. 25 minutes Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. pumpkin puree
- 500 gr. minced pork with Italian seasonings
- 1 pack (450 gr.) Sheets for lasagna
- 1 chopped medium onion head
- 4-6 chopped garlic cloves
- 1/2 tbsp. red wine
- 1 can (800 gr.) Of tomato sauce
- 1/4 Art. chopped fresh basil
- 1/4 Art. chopped fresh parsley
- 1/2 tsp dried oregano
- Coarse salt and freshly ground pepper
- 1.5 tbsp. l extra virgin olive oil
- 1 egg of category CO
- 2.5 tbsp. ricotta cheese
- 2 tbsp. grated mozzarella cheese
- 1/2 tbsp. grated pecorino romano cheese
- 1 large, thinly sliced zucchini zucchini
Recipes with similar ingredients: pumpkin puree, minced pork, cheese mozzarella, pecorino romano cheese, ricotta cheese, lasagna paste, onion onions, garlic, red wine, tomato paste, eggs, zucchini, basil, parsley, oregano
Recipe preparation:
- Preheat the oven to 180 ° C. Put the mashed potatoes in a sieve with small holes by placing it over a bowl. Leave for a while (while preparing the sauce) to glass excess liquid.
- In a medium-sized frying pan over medium heat, heat 1 tbsp. l olive oil. Put the onions and fry until transparent 6-7 min Add the garlic and cook until aromatic, another 2 minutes. Add the minced meat and sauté it, breaking the lumps with a wooden spoon. Pour in the wine and simmer until it is half-evaporated. Add tomato sauce and herbs, bring the mixture to a boil on moderately weak the fire. Salt and pepper, cover and reduce heat to weak. Stew meat sauce for 15 minutes, stirring occasionally.
- At this time, in a large saucepan, bring the salted to a boil water. Lower the lasagna sheets and cook according to instructions on the packaging. Drain and mix the pasta products with the remaining 1/2 tbsp. l olive oil.
- In a bowl, mix the strained pumpkin puree with eggs, salt and pepper. In a separate bowl, mix ricotta, 1 tbsp. mozzarella and romano cheese.
- Collect the lasagna in a baking dish 23×33 cm: Start with a layer of meat sauce, then lay out the sheets of dough. On top of it, evenly distribute half the pumpkin filling, then half the zucchini. Put half of the cheese mixture on top and pour the sauce. Repeat layers, ending with sheets of dough and sauce. Sprinkle the remaining 1 tbsp. mozzarella cheese. Bake lasagna not covering, 35-40 minutes, or until the sauce begins to boil. Before cool the dish for 15 minutes.
