For 8 people
For 8 people
Peel the onion and garlic and chise them. Wash the thyme and bay leaf. Mix your leftover minced meat.
Pour the olive oil into a frying pan. Heat then add the garlic and onion. Leave blond then add the minced meat. Salt, pour a pinch of pepper and cook and then pour the tomato sauce. Add the thyme and bay leaf and cook for ten minutes. Book then remove the thyme and bay leaf.
Put the ricotta in a bowl and relax it with a fork. Drain the mozzarella.
Pour 2 tablespoons of olive oil into your dish. Remove good everywhere and then put 2 leaves of lasagna side by side. Drizzle with a third of the tomato sauce with meat and then put half the ricotta.
Place over 2 other leaves of lasagna side by side, pour 1/3 of the tomato sauce with meat then cover with the other half of the ricotta
Cover with 2 leaves of lasagna, always side by side and sprinkle with the rest of the tomato sauce.
Cover the drained mozzarella, torn into coarse pieces, cossettes of mozzarella and parmesan.
Bake in an oven preheated to 180°C
Add previously washed basil leaves to the dish.
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