Tomatoes in own juice - 800 g
Olive oil - 1 tablespoon
Medium onion (mince)
Salt - ½ teaspoon
Garlic - 3 cloves (squeeze)
Red pepper flakes - 1/8 teaspoon
Minced meat (beef / pork) - 450 g
Sheets for lasagna - 10 pieces (each in half Break)
Tomato sauce - 220 g
Grated Parmesan cheese - ½ cup + 2 tablespoons
Ricotta - 220g
Fresh basil chopped - 2 tablespoons
Tomatoes in own juice chop finely and place in a bowl. Dilute with water (about 130-150 ml).
Put a large frying pan over medium heat and boil as soon as the oil fry the onion (salt). Periodically stir until onion pokorivneveet (about 5 minutes). Add the garlic and red pepper flakes. Put the stuffing and a wooden spoon, divide it. When the stuffing is cooked, place half sheets for lasagna, but do not mix - leave over the stuffing. Pour the chopped tomatoes and tomato sauce (again not mix!). Close the pan with a lid. Reduce the heat and leave the minimum to tushilas lasagna, stir periodically. Lasagna sheets should propechsya (about 20 minutes).
Turn off the heat, pour ½ cup grated Parmesan cheese, salt and pepper. Put the ricotta, but do not stir again, cover and leave for 5 minutes to melt the cheese.
Remove the lid, sprinkle with remaining grated parmesan, chopped basil and serve.