Material A: 5 pieces of Melaleuca peel, fresh tomato 1kg, chopped onion 30g, chopped garlic 30g, basil powder 30g, appropriate amount of mozzarella cheese and appropriate amount of parmesan cheese.

Material b: half a kilogram of ground beef, half a carrot, half an onion, celery 1, a little rosemary, a little thyme, a little bay leaf, a proper amount of nutmeg powder, and red wine 1 cup.

Material c: fresh milk 1 l, cream 200g, flour120g, salt, chopped basil, olive oil and water.

Exercise:

1. Blanch tomatoes with hot water, peel them and cut them into small pieces; Stir-fry chopped green onion, minced garlic and chopped basil in an oil pan, then add diced tomatoes and cook for 30 minutes on low heat to make tomato sauce.

2. Peel and chop carrots; Shred onion; Chop American celery; Stir-fry the first three vegetables in the oil pan and set aside.

3. Pour an appropriate amount of olive oil into a medium-sized pot, add ground beef and stir-fry for about 3 minutes, pour in the vegetables made in method 2 and stir-fry, then add 3 tablespoons of tomato sauce and red wine made in method 1 and an appropriate amount of water, and simmer for 1 hour to make a meat paste for later use.

4. Take another deep pot, put it into a hot butter pot, add flour, salt and nutmeg powder, stir-fry until it melts, then pour in fresh milk heated to 80% by microwave, and stir together until it becomes paste, and make white butter sauce for later use.

5. Bring the water to a boil in a deep pot, add 1 tablespoon salt, put the dough in the pot and cook until it is half cooked. Take it out and mix some olive oil for later use.

6. Brush a thin layer of cream on the baking tray, then put a layer of cake crust, a layer of meat sauce made by method 3, a layer of tomato sauce made by method 1, a layer of white cream sauce made by method 4, sprinkle a little parmesan cheese and mozzarella cheese, repeat the above method for 5 times, and then put it in an oven with a fire of 200℃ and a fire of 220℃.

Tip: when making meat sauce, you can use broth instead of proper amount of water, and increase or decrease the water consumption according to the actual firepower. To judge whether the lasagna is ripe, you can insert the bamboo stick into the lasagna for 5 seconds and then pull it out. Put a bamboo stick on your wrist. If you feel hot, it means ripe.