We chop the onion very fi ne and put it to fry with a little oil. Add the peeled tomatoes and diced and seeded. We left stewing around for 20 minutes. Add 200 grams of Txangurro, fl ambeamos with brandy and move it around with a spatula to prevent sticking or dry and reserve.
In a broad and not very high casserole, we boiled salt water to cook the lasagne sheets for about 9 minutes, until almost point, stirring occasionally. Once cooked, the pass through the tap, drain them and we put on a plate, greased with a little oil to prevent sticking.
Placed on the base plate a sheet of lasagna, put on the sheet tablespoon txangurro, and one tablespoon tomato sauce on it another sheet of lasagna, and one tablespoon txangurro and ketchup, repeat the same action until the desired thickness.