Stuffed lasagna, suitable for every moment!

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So my husband and I have been in school for our. Lasagna-Stuffed Zucchini. this link is to an external site that may or may not meet accessibility guidelines. Classic Lasagna is great for feeding a crowd, and also freezes well for new mom meals and quick thaw dinners.

Use ground beef.
Provide maranara.
You need to prepare bread crums.
Prepare white onion.
Provide garlic.
Prepare Salt,pepper,dry Italian spices.
You need to prepare lasagna pasta.
You need red wine.
You need to prepare ricotta.
You need Fresh basil.
You need to prepare eggs.
You need to prepare flour.
You need Parmeson cheese.
Use Olive oil / veg oil.

Short Tips:

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Cook pasta in boiling water,drain,rince to cool set aside.
Make ricotta mixture by adding 1 egg, salt and pepper to taste half a handful of parmeson cheese and chopped fresh basil to ricotta. Mix well set aside..
In a hot pan with oil cook down the chopped onion and garlic.
Add red wine let cook down for about 4 minutes.
Add ground beef stir often add salt pepper and dry Italian seasonings of ur choice.
When beef is browned drain off extra greece.
Set up breading station by putting flour and breadcrumbs in separate dishs crack the 6 eggs into a bowl and beat untill smooth.
Layout pasta flat place a scoop of riccota mix on one end roll past up untill you have a little "log".
Take the "log" first put it in the flour then the egg then the breadcums making sure the two open ends of the "log" are breaded also.
In a good size pot pore about 4 inches of vegetable oil heat till 350 degrees.
Place breaded lasagna in got oil covering it completely with oil. Let fry untill golden brown.
Plate on Top of a little marinara like in the pic or on the side for dipping sprinkle with pram cheese.

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