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Master the pasta
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© De cecco

For 6 people (394 kcal/portion).

Half a packet of lasagne sheets, 500g of minced beef, 250ml of tomato puree, 125g of mozzarella, 60g of parmesan, 1 tablespoon of olive oil, 2 onions, salt and pepper.

Heat the olive oil in a frying pan, add the chopped onions and cook for 10 minutes, stirring from time to time.
Add salt, pepper and tomato puree, leave to cook for a further 2 minutes and remove from heat.
Slice the mozzarella into 0.5cm thick slices.
Pre-heat the oven to Gas Mark 7 (210°C).
If necessary, cook the lasagne sheets in boiling water (briefly) and drain them.
In an oven-proof dish, make alternate layers of pasta, meat with tomato sauce, mozzarella, a little parmesan and so on.
Finish off with a layer of meat, sauce and parmesan then cook in the oven for about 10 minutes.


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