Garfield Lasagna

2 glass ricotta

0.5 glass grated Parmesan cheese

1 scrambled egg

1/4 glass chopped fresh basil

230 g lasagne sheets

230 g grated mozzarella

salt and ground pepper to taste

For the sauce:

1.75 glass tomato puree

2 Art. l. olive oil

2 Art. l. oregano

0.5 glass shredded vegetables and mushrooms (onions, spinach, mushrooms, etc.)

Connect the ricotta, Parmesan, egg and basil in a large bowl and season with salt and pepper.

Preheat the oven to 190C. Baking dish sizes of 33 cm by 22 cm brush with butter. Put the cooked lasagna sheets evenly on the bottom, but do not overlap. Cover half the cheese mixture. Cover with the sauce, which prepare, mix all ingredients for the sauce. Grated mozzarella on top cover. Repeat layers in the above sequence and complete layer of noodles, which is a little grease sauce. Bake 20 minutes.