When you want to add some extra flavor to a meat lasagnée, you can use any of these three meats to make the sauce.
You can use pork belly or beef belly, and they’re all great in this recipe, so it’s worth trying it out!
But let’s start with beef.
Pork belly is a great choice because it’s relatively lean, and has a lot of flavor.
But beef is also high in fat, and it will impart a bit of saltiness to the lasagna.
You’ll also need to adjust the cooking time to avoid burning the meat, as it will get soggy if you don’t slow down the cooking.
You might also want to lower the heat to about 180 degrees F (75 degrees C).
This will allow for a thinner, more tender meat, and the meat will cook faster.
When you’re done cooking, you’ll have a delicious, delicious lasagna with just a few simple changes.