Ingredients:
Porpetinhas:
– 1 kg of ground beef
– ½ grated onion
– 2 minced garlic cloves
– 1 small egg
– 6 tablespoons of breadcrumbs
– 2 tablespoons of chopped parsley
-Salt to taste
– Frying oil
Lasagna:
– 3 liters of tomato sauce
– 1 pack of Lasagna Festonada Isabela (500g)
– 400g sliced mozzarella
– 250g of cream cheese
– ½ cup parmesan cheese, finely grated
Preparation mode:
Porpetinhas:
– In a bowl, place the ground beef, add the onion, garlic and egg.
– Stir with your hands, add the breadcrumbs, mix a little more and finally, add the parsley and season with salt.
– Mix well and form about 120 small pieces, with the approximate diameter of a coin.
– In a medium pan, heat the oil, fry the porpetinhas and place them on a paper towel so that they are dry. Reserve.
Lasagna:
– In a large rectangular baking dish (30 cm x 45 cm x 7 cm high) spread some of the sauce.
– Place a layer of pasta, slices of mozzarella and half of the porpetinhas.
– Repeat the process with the rest of the dough and stuffing, with the last layer of cream cheese.
– Sprinkle the Parmesan, cover with aluminum foil and place in a medium oven (180°C – 200°C) for about 40 minutes.
– Remove the foil and return to the oven for another 10 minutes.
Yield: 12 servings
