Today, I want to eat lasagna, so I made the Japanese-style one. How about you, too?
ingredients( about for 2 persons):
Lasagna sheets,cooked al dente —-3 sheets
momen tofu…1(about 300g)
minced chicken meat …150g
tomto sauce… 1 canned( about 400g)
broth cube( chicken or vegitable)…1
salt & pepper… a dash of
oregano… a little
melt cheese … suitable as you like
How to make:
preheat oven 190 degrees C
1, Drain the tofu: Wrap momen tofu with a paper towel. Heat tofu in microwave with a heat-resistant plate. To make it dry (500w 2mins30s,600w 2mins).
2, cut a eggplant into thin circular 5mm thick, then roast them on both sides in a pan with oil. Take them out once after roasted.
3, Heat the oil in a pan, and Brown meat,breaking any large lumps,until it is no longer pink, then add season with tomato sauce, broth cube, salt & pepper, and oregano. Continue to boil over low heat until all the liquid are gone.
5, Arrang the pasta sheet side by side, covering the bottom of the backing dish.
Evenly spread a layer of 1/2 eggplants, then a layer of 1/2 tofu, then a layer of 1/3 cooked meat.
6, repeat 5 one more.
7, Arrange the final layer of pasta sheet and top with met cheese.
8, Bake it until top os bubbling, about 8-10 minutes. In the middle of it, Line the dish top with an aluminum foil to prevent the burnt.