Grilled Lasagna with Meat Sauce
1.
Boil the lasagna for a few minutes, boil it soft, put a little salt in the water
2.
Place the cooked noodles in cold water for later use
3.
Finely chop the onion, mince the mushrooms with a blender, and set aside
4.
I bought the white sauce
5.
Put a little oil in a hot pot, saute the garlic pepper and pepper, pick out the pepper. Add minced meat, minced onions, minced mushrooms, peas, 5 to 6 spoons of white sauce, 2 to 3 spoons of tomato sauce, a little cottage cheese, a little red wine, and cook into a relatively dry meat sauce over medium heat. I don't like to eat tomato sauce very much, so there is very little tomato sauce. There are actually a lot of tomato sauce in traditional lasagna, which can be added according to taste.
6.
Spread a layer of white sauce on the bottom of the baking pan, spread a layer of crust, a layer of meat sauce, a layer of white sauce, some Mozzarella cheese, then repeat three times, and finally cover the top with a layer of crust and coat it with a layer White sauce, sprinkled with mozzarella cheese. This is how it was laid out at the end. I forgot to take pictures in the middle... I ended up with too little cheese left, and too little cheese on the top layer, so it doesn't look good when baked.
7.
Cover the tin foil in the oven at 200°C and bake for 25 minutes, then remove the tin foil and bake for another 25 minutes, or until the surface is golden.
