一提到意大利面，很多人就会想到意大利通心粉，但爱吃面的意大利人也非常善于把简单的面吃出不同的花样，千层面就是其中的经典代表。虽然千层面每一层之间的加料都差不多，但这种层层叠叠的香味却也让人回味无穷。下面我们就来看看怎么做。
Hi everyone, its Natasha of NatashasKitchen.com and today we're making our favorite three cheese lasagna.
This is so saucy, beefy and cheesy.
Plus it's easy and better than any restaurant lasagna.
We'll start with the pasta.
Place nine lasagna noodles into a pot of salted water and cook until al dente according to the package instructions.
Al dente means - firm to the bite and don't overcook your noodles because they will still soften up a bit when you bake the lasagna.
Drain the noodles, then add cold water to stop the cooking process and to keep them from sticking together.
Usually, while the noodles are cooking, I'll make the meat sauce.
In a deep pan, over medium-high heat, add one tablespoon of olive oil, then one pound of ground beef and 1 small diced onion.
Saute for 5 minutes or until the meat is no longer pink.
