Ingredients:
1 and ½ wafer package and salt water
600g mozzarella
White sauce
Enough water to let a little liquid
2 cloves garlic, minced
1 cup cottage cheese
2 cup (US) milk
2 cup (US) of water
2 tablespoons (soup) dissolved cornstarch in a little water
1 tablespoon (soup) of grated cheese
salt to taste
Red sauce
2 cloves garlic, minced
1 can tomato sauce
1 tablespoon (soup) of sugar
salt to taste
Method of preparation:
In a pan put a little oil and brown the garlic. Add milk and curd and stir until the cheese mix with milk. Add the dissolved corn starch, grated cheese and salt to taste. Cook and set aside.
Red sauce
In a pan put a little oil and brown the garlic. Add the tomato sauce, sugar and salt to taste. Add enough water to make the liquid sauce to cook the dough.
Assembly
In a refractory add red sauce, just after the water crackers, then the white sauce and finally the mozzarella. Make layers in that order until you reach the edge of the refractory, leaving over the mozzarella. Bake preheated 180 ° C until golden brown.