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Lasagna

• 1 can crushed tomatoes
• 1 onion
• 2 eggs
• 70 grams grated parmesan cheese
• 100 grams grated Bulgarian feta cheese
• 2 cups cottage cheese
• 1 box of lasagna noodles {Type compliant}
• 2 cloves garlic, crushed
• Salt
• Black pepper
• Pinch of sugar
• Oregano

• Preparation of tomato sauce;
• Cut the onion into pieces minutes{small}
• Add olive oil and pan fry until golden.
• Add the crushed tomatoes, and cook over medium heat.
• Add garlic; then salt, sugar, pepper, and oregano to taste.
• Continue cooking the mixture to the boiling point, and then remove from heat.
• To get the perfect texture and uniform lasagna, grind sauce in a food processor.
• Preparation of cheese mixture;
• Mix the eggs, cottage and 50 grams of parmesan cheese.
• Add salt and pepper to desired taste (should the amount of cover ..).
• Train lasagna:
• In a square format, arrange a layer of noodles to cover all of the template.
• Pour the cheese mixture and tomato sauce (one third each) and spread evenly and uniformly on the lasagna noodles.
• Cover with Bulgarian feta cheese prepared in advance, skimming (not cover everything - a light touch).
• The same manner of 1,2,3 returning twice more.
• Finally sprinkle the rest of parmesan cheese on top of lasagna for maximum effect.
• Baking:
• Cover the dish with aluminum foil and bake for twenty minutes at 180 degrees.
• After twenty minutes, remove from the foil and let lasagna bake another twenty minutes.
• Serve hot and enjoy fine rural lasagna!