As long as you master the correct method, the oven-baked lasagna dough will not be hard.

How to make baked lasagna:

1. Cut onions and carrots into small cubes for later use. Peel and dice tomatoes. Use 1 spoon of red wine + 1 teaspoon of black pepper + 1 teaspoon of beef filling. Marinate with salt for half an hour, or overnight. If you don’t have red wine, you can use cooking wine instead

2. Pour 3 tablespoons of olive oil into the wok

3. About 50% When it's hot, add the marinated beef filling and stir-fry

4. Add in diced onions and carrots

5. After the stir-fry soup has dried up, add diced tomatoes and continue Stir-fry

6. Add tomato paste and stir-fry evenly

7. Add appropriate amount of red wine, more or less. The more red wine you add, the longer it will take to cook. Some, if you don’t have red wine, you can use water instead

8. Add fresh rosemary and thyme. Fresh herbs have a stronger flavor than dried herbs. If you don’t have fresh ones, you can use dried herbs

9. Add black pepper and 1 teaspoon of sugar and stir well. At this time, there will be more soup in the pot. Simmer over medium-low heat for about 30-40 minutes.

10. Wait until the diced tomatoes turn into tomato paste. Use a shovel to open the tomato and beef stuffing. No soup can be seen, and it is not easy to reset. If the frying is not dry enough at this time, water will come out when baking in the oven

11. Add water to the pot , put 4 slices of lasagna noodles into the pot, add a little salt and olive oil, cook on high heat for about 7 minutes, soak in water after cooking and set aside

12. Put butter into the pot, melt over low heat, and add flour , high-gluten flour or medium-gluten flour can be used, use a spoon or egg beater to stir in one direction until there is no dry powder

13. Slowly add milk, stir while adding, add a little cardamom powder, and then add Cheese powder, mix well, add ground black pepper, continue to stir in one direction until it is thick and thick, and the white sauce is not easy to dissipate when the egg is lifted up

14. The final step is to combine. You can apply a little oil in the container. If you don’t plan to turn it upside down, you don’t need to apply it. Lay out a cooked lasagna sheet and add the tomato beef filling

15. After spreading the tomato beef filling, Put 2 pieces of cheddar cheese slices, if not available, you can use mozzarella instead, the amount of mozzarella needs to be increased

16. Lay out another piece of dough, smear with white sauce, and then sprinkle with Layer the dough, apply tomato beef filling, in order from the bottom layer of dough + tomato beef filling + 2 cheese slices + dough + white sauce + dough + tomato beef filling + 2 cheese slices + dough + tomato beef filling + mozzarella Crush it, sprinkle a thick layer of mozzarella on top of the tomato beef stuffing, put it in the middle of a preheated 220-degree oven, and heat it for about 30 minutes until the surface is colored.