<\/p>\n I have made slight modifications to the original recipe and have some extra tips to save time and get even a better result. I much prefer fresh pasta and would suggest to use fresh pasta sheets instead of dried ones (which are fine as well of course, but then it is advised to simmer them in the water to make them softer). Meat wise I prefer beef, and always buy organic when possible (just to make sure the animal has seen and eaten grass in its life). It is not as fat as porc and by using lots of onion will still be luscious.<\/p>\n So preheat the oven to about 200 degrees. Fry the onion, garlic and rosemary until golden and then add the meat.<\/p>\n <\/p>\n <\/p>\n In the baking tray add layers: first pasta sheet then minced meat, little bit of grated cheese, basil and mozzarella. I only have a round baking tray and it will do but square one would be much better…<\/p>\n Continue until you run out of ingredients and finish with meat, cheese and basil. Leave some basil leaves for the decoration as well \ud83d\ude09<\/p>\n![\"\"](\"http:\/\/liis.me\/wp-content\/uploads\/2012\/05\/IMG_8081.jpg\" "\\"IMG_8081\\"")
<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a>I do tend to add double the amount of onions and garlic. I always add the whole rosemary and remove it from the rest of the meat mass just before I start layering the lasagne. This way I avoid cutting the rosemary but the lasagne has the great full taste of it.<\/p>\n<\/a><\/p>\n<\/a>If the meat is almost ready, add a little bit white wine and simmer for a minute before adding the chopped tomatoes, seasoning with salt and pepper and leaving it to simmer for some 10 minutes.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\n<\/a>Bake in the oven for some 30 minutes until the cheese in nice and golden.<\/p>\n