- Bulb average - 1 piece
- Celery Stem - 1 Piece
- Lasagna sheets - To taste
- Carrot average - 1 piece
- Chesnoka - 1 tooth
- Bank tomato in its own juice - 1 liter
- Beef mince - 400 Grams
- Cheese "Parmesan" - 50 Grams
- Cheese "Mozzarella" - 150 Grams
- Eggs - 5 pieces
- Vegetable oil - 3 items. spoons
1. Pure vegetables cut into small cubes. In vegetable oil, vegetables are stewed. Add red wine, and after half the wine has evaporated, turn off the fire. 2. Peel tomatoes from the peel, mash, and, for an hour, stew on a small fire. 3. Cooking meatballs from ground beef, one egg and a mixture of grated parmesan. We spread the meatballs into stewed tomatoes and for five to ten minutes we put out. 4. Cook hard-boiled three eggs and cut them with plates along. The same plates cut cheese "Mazarella". With butter, grease the baking dish. We spread the leaves of the lasagna, half the portion of the sauce with the meatballs spread on the leaves. 5. Slices of eggs and "Mozzarella" cover the entire surface. We cover the top with lasagna sheets, and repeat all the layers. The last layer should be covered with lasagna leaves. 6. Top the baking mold with a foil and place in a heated oven, the temperature is 200 degrees. After 20 minutes, "Lasagna in Neapolitan" is ready.
Servings: 6