alonso284 · November 20, 2019 02:23
diff --git a/index.html b/index.html
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  <h1>How to Cook Lasagne</h1>
  <!-- This is a WikiHow Recipe -->
  
  <h2>Ingredients</h2>
  <!-- Ingredient list-->
  <ul>
    <li>1 to 1-1/2lb ground meat, depending on preference (Italian sausage, beef, veal, lamb, or a mixture)</li>
    <li>1 to 1-1/2lb ground meat, depending on preference (Italian sausage, beef, veal, lamb, or a mixture)</li>
    <li>1lb (0.45 kilograms) shredded Mozzarella cheese</li>
    <li>1 egg</li>
    <li>1 white onion, diced</li>
    <li>2 cloves garlic, crushed</li>
    <li>1 14 ounce can crushed tomatoes</li>
    <li>28 ounces tomato sauce</li>
    <li>6 ounces tomato paste (optional)</li>
    <li>1 box Lasagna noodles (9-12 noodles)</li>
    <li>Grated Parmesan or Romano cheese, to taste</li>
    <li>1-2 tablespoons olive oil</li>
    <li>2 cups of cheddar cheese (for topping)</li>
  </ul>
  
  <h2>Steps</h2>
  <!--Steps-->
  <ol>
    <!--At this level = steps-->
        <!--At this level = comments-->
    <li>Cook the noodles in boiling water.</li>
      <ul>
        <li>You will likely need you biggest pot, filled 2/3 with water, to fit the noodles. As you wait for the water to boil and noodles to cook you can move on to making the filling, however.</li>
        <li>Some companies sell "Oven Ready" noodles that don't need to be boiled, so be sure to read the box to check.</li>
      </ul>
    <li>Heat a tablespoon of oil in a large pan on medium heat.</li>
    <li>Add a diced medium white onion and 2 cloves of chopped garlic and cook for 2-3 minutes until they start becoming translucent.</li>
      <ul>
         <li>Looking to get more vegetables in your lasagna? Add 1/2 cup chopped carrots, celery and/or green peppers here as well for a heartier sauce. If you do, allow the vegetables to cook and extra 1-2 minutes.</li>
      </ul>
    <li>Add the 1lb of ground meat to the pan and cook until browned.</li>
      <ul>
        <li>If you are using sausage, cut the casings off so you only have the ground meat inside.</li>
        <li>You can also take this time to add 1/2 tablespoon dried oregano, basil, or rosemary, or simply 1 tablespoon of dried Italian seasoning.</li>
      </ul>
    <li>Transfer the meat and vegetables to a large sauce pot on medium-low heat.</li>
      <ul>
      This is a good time to check on your noodles if you've forgotten them. 
      </ul>
    <li>Add the sauce and tomatoes to the saucepot and bring to a simmer.</li>
      <ul>
        <li>You can substitute 36 ounces of pre-made pasta sauce instead of the three different tomato products for a simpler sauce.</li>
        <li>Take this time to add any additional spices you want, such as garlic powder, sugar, or more seasoning, 1 teaspoon at a time. Many cooks like sugar to balance out the natural acidity of the tomatoes.</li>
        <li>Lower the heat if it is bubbling too much, you only want a low simmer.</li>
      </ul>
    <li>Cook the sauce on a low simmer for 10-15 minutes. </li>
      <ul>
        <li>The sauce does not have to be cold to move forward, but letting it cool slightly will make it easier to handle.</li>
      </ul>
    <li>Whip your ricotta together with the beaten egg.</li>
    <li>Spoon a thin layer of sauce into the bottom of a large, oven-safe dish.</li>
    <li>Lay lasagna noodles over the entire bottom of the dish.</li>
    <li>Spoon 1/3 of the ricotta mixture evenly over the noodles.</li>
    <li>Spoon 1/3 of the sauce over the ricotta.</li>
    <li>Top the sauce with a generous coating of mozzarella.</li>
    <li>Continue layering in this pattern --noodles, ricotta, sauce, mozzarella-- until you run out of noodles.</li>
      <ul>
        <li>Top with a sprinkling of freshly grated Parmesan or Romano cheese before putting in the oven.</li>
      </ul>
    <li>Bake for 30-40 minutes at 375℉, covered with aluminum foil.</li>
      <ul>
        <li>Remove the foil for the last 5 minutes to brown and bubble the cheese on top.</li>
      </ul>
    <li>Let the lasagna sit for 10 minutes before serving.</li>
  </ol>



 </body>
 </html>
	<!DOCTYPE html>
	<html>
	<head>
	<meta charset="utf-8">
	<meta name="viewport" content="width=device-width">
	<title>JS Bin</title>
	</head>
	<body>

	<h1>How to Cook Lasagne</h1>
	<!-- This is a WikiHow Recipe -->

	<h2>Ingredients</h2>
	<!-- Ingredient list-->
	<ul>
	<li>1 to 1-1/2lb ground meat, depending on preference (Italian sausage, beef, veal, lamb, or a mixture)</li>
	<li>1 to 1-1/2lb ground meat, depending on preference (Italian sausage, beef, veal, lamb, or a mixture)</li>
	<li>1lb (0.45 kilograms) shredded Mozzarella cheese</li>
	<li>1 egg</li>
	<li>1 white onion, diced</li>
	<li>2 cloves garlic, crushed</li>
	<li>1 14 ounce can crushed tomatoes</li>
	<li>28 ounces tomato sauce</li>
	<li>6 ounces tomato paste (optional)</li>
	<li>1 box Lasagna noodles (9-12 noodles)</li>
	<li>Grated Parmesan or Romano cheese, to taste</li>
	<li>1-2 tablespoons olive oil</li>
	<li>2 cups of cheddar cheese (for topping)</li>
	</ul>

	<h2>Steps</h2>
	<!--Steps-->
	<ol>
	<!--At this level = steps-->
	<!--At this level = comments-->
	<li>Cook the noodles in boiling water.</li>
	<ul>
	<li>You will likely need you biggest pot, filled 2/3 with water, to fit the noodles. As you wait for the water to boil and noodles to cook you can move on to making the filling, however.</li>
	<li>Some companies sell "Oven Ready" noodles that don't need to be boiled, so be sure to read the box to check.</li>
	</ul>
	<li>Heat a tablespoon of oil in a large pan on medium heat.</li>
	<li>Add a diced medium white onion and 2 cloves of chopped garlic and cook for 2-3 minutes until they start becoming translucent.</li>
	<ul>
	<li>Looking to get more vegetables in your lasagna? Add 1/2 cup chopped carrots, celery and/or green peppers here as well for a heartier sauce. If you do, allow the vegetables to cook and extra 1-2 minutes.</li>
	</ul>
	<li>Add the 1lb of ground meat to the pan and cook until browned.</li>
	<ul>
	<li>If you are using sausage, cut the casings off so you only have the ground meat inside.</li>
	<li>You can also take this time to add 1/2 tablespoon dried oregano, basil, or rosemary, or simply 1 tablespoon of dried Italian seasoning.</li>
	</ul>
	<li>Transfer the meat and vegetables to a large sauce pot on medium-low heat.</li>
	<ul>
	This is a good time to check on your noodles if you've forgotten them.
	</ul>
	<li>Add the sauce and tomatoes to the saucepot and bring to a simmer.</li>
	<ul>
	<li>You can substitute 36 ounces of pre-made pasta sauce instead of the three different tomato products for a simpler sauce.</li>
	<li>Take this time to add any additional spices you want, such as garlic powder, sugar, or more seasoning, 1 teaspoon at a time. Many cooks like sugar to balance out the natural acidity of the tomatoes.</li>
	<li>Lower the heat if it is bubbling too much, you only want a low simmer.</li>
	</ul>
	<li>Cook the sauce on a low simmer for 10-15 minutes. </li>
	<ul>
	<li>The sauce does not have to be cold to move forward, but letting it cool slightly will make it easier to handle.</li>
	</ul>
	<li>Whip your ricotta together with the beaten egg.</li>
	<li>Spoon a thin layer of sauce into the bottom of a large, oven-safe dish.</li>
	<li>Lay lasagna noodles over the entire bottom of the dish.</li>
	<li>Spoon 1/3 of the ricotta mixture evenly over the noodles.</li>
	<li>Spoon 1/3 of the sauce over the ricotta.</li>
	<li>Top the sauce with a generous coating of mozzarella.</li>
	<li>Continue layering in this pattern --noodles, ricotta, sauce, mozzarella-- until you run out of noodles.</li>
	<ul>
	<li>Top with a sprinkling of freshly grated Parmesan or Romano cheese before putting in the oven.</li>
	</ul>
	<li>Bake for 30-40 minutes at 375℉, covered with aluminum foil.</li>
	<ul>
	<li>Remove the foil for the last 5 minutes to brown and bubble the cheese on top.</li>
	</ul>
	<li>Let the lasagna sit for 10 minutes before serving.</li>
	</ol>



	</body>
	</html>
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