Lasagna Recipe

Gather your ingredients, it’s time to cook, Follow these steps, like reading a book. Two tablespoons of olive oil, bacon four strips, Or mushrooms sliced, for vegan tips. One onion, one carrot, diced up nice, Two celery stalks, and garlic cloves thrice. One pound of beef mince, or lentils instead, Both hearty choices, to keep you well-fed. Heat the oil in a pan, bacon or mushrooms to fry, Golden and crisp, or soft, it’s time to say hi. In go the veggies, soften them well, Garlic joins in, with its fragrant spell. Add the beef mince, or lentils, brown them all around, Tomato purée, two tablespoons found. Two cans of tomatoes, chopped and sweet, A teaspoon of honey or maple syrup, to make it complete. Preheat your oven, two hundred degrees, Fan or gas six, whichever you please. Layer the ragu, then pasta sheets, Repeat the process, until it’s complete. Crème fraîche, one cup, mixed with water, half a cup, Or cashew cream for vegans, to fill your cup. Mozzarella, two cups, and Parmesan, one cup, Or vegan cheese and nutritional yeast, to top it up. Bake for thirty minutes, till golden and bubbling, Serve with fresh basil, it’s oh so humbling. Enjoy your lasagna, a dish so divine, Perfectly layered, every single time.