Lasagne 

We do not need words to describe Lasagna, by just pronouncing its name our brain evokes mouth-watering flavors and aromas. 

The Lasagna is very famous all over the world, I do not think that there is a corner  on earth where it is unknown. Indeed, some countries have made what they called "fusion," that is a mixture of some of their typical dishes with the lasagna. 

An example would be the fusion between the "Lomo Saltado," one of the most traditional Peruvian dishes with "lasagna," and they call it (obviously) "Lomo Saltado Lasagna." 

This is a clear example of how Lasagna is an adaptable dish to many variations and combinations, and that's why everybody likes lasagna. 

Ingredients

• 12 leafs of egg lasagna;

• 1 lb (~500 gr) lean ground beef;

• 1 lb (~500 gr) mozzarella;

• 35 Oz (~ 1 L) canned tomato puree;

• 6.8 Oz (~200 ml) cooking cream;

• 1 cup (~100 gr) freshly grated Parmesan cheese

• 1 rib celery;

• 1 onion;

• 1 carrot;

• 4 tbp extra virgin oil.

• Salt.

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Dice the carrot, the celery and the onion and fry them in a pot with the extra virgin oil. Add the lean ground beef and a pinch of salt, and stir until the meat is golden. Then add the canned tomato puree and another pinch of salt, and stir it all once in a while. Let it cook for about 10 minutes, and then add the cooking cream, stir a little, and turn off the heat, and put aside. This sauce is called the “Bolognese.”

Dice the mozzarella in small cubes and put aside.

With a ladle pour some of the "Bolognese" sauce in the base of a rectangular baking dish, and above it put 3 leafs of egg lasagne, and above it put another ladle of "Bolognese,” and the sliced mozzarella, and sprinkle some grated Parmesan cheese. Repeat the process until you have completed 4 layers of lasagna.

Bake in the preheated oven for 40 minutes. Cool for 10 minutes before serving.