Beef tenderloin	150 gr
Corned beef	100 gr
Wood ear mushrooms, finely chopped	50 gr
Onion, finely chopped	100 gr
Garlic, finely chopped	5 cloves
Ground pepper	1/2 tsp
Red tomatoes, peeled and chopped	50 gr
Tomato sauce	7 tbs
Dried oregano	3 gr
Cooked water	100 ml
Margarine (for sautéing)	as needed

Spinach (soaked in hot water for 1 minute)	2 bunches
Mozzarella cheese	as needed
Cherry tomatoes	as needed
Parsley leaves	as needed

(syo/csb)

How to make Lasagna Sheet:

Prepare all the ingredients for the lasagna sheets.
Mix all ingredients together.
Stir and knead until the dough becomes slightly elastic (do not over-knead).
Flatten the dough using a pasta roller (gradually from setting 2 to 7). Adjust thickness as desired.
Repeat the flattening process until you get the desired thickness.
Sprinkle cornstarch while flattening to prevent sticking.
Cut the dough into square or rectangular sheets to fit your baking dish.
Boil the sheets in boiling water mixed with 2 tbsp cooking oil.
Boil for 3–5 minutes, ensuring the sheets do not stick to each other.
Drain by dipping the sheets into cold water for 10 seconds, then layer each sheet with plastic to prevent sticking.
Lasagna sheets are ready to use.

How to make Cheese Sauce:

Melt butter in a pan.
Add flour and stir well.
Pour in UHT milk, stirring until smooth and lump-free.
Add grated cheddar cheese and ground pepper. Stir and cook on low heat until cheese melts and thickens. Adjust seasoning.
Remove from heat and set aside.

How to make Meat Sauce:

Heat margarine and sauté onion and garlic until fragrant.
Add minced beef and cook until it changes color.
Add corned beef, stir well, and cook until fully cooked.
Add pre-boiled and finely chopped wood ear mushrooms, stir to combine.
Add peeled, chopped tomatoes. Cook until well blended.
Add tomato sauce and water. Cook until it bubbles.
Add sugar, salt, pepper, and dried oregano. Mix and adjust to taste. Cook on low heat until tomatoes break down.
Remove from heat and set aside.

How to make Lasagna:

Layer the lasagna sheets, spinach, meat sauce, and cheese sauce. Repeat to form 4–5 layers, depending on the size of your baking dish.
On the top layer, sprinkle mozzarella cheese until fully covered.
Bake at 175°C (347°F) for 30 minutes. Remove and add cherry tomatoes and parsley leaves. Bake again until golden brown.
Lasagna is ready to serve.

Yields 2 baking dishes.