Lasagna is a real pearl of Italian cuisine. We offer a classic version of this dish - with meat sauce and bechamel sauce.
Prepare the ingredients.
Prepare layers of lasagna dough according to package instructions. Use portioned lasagna sheets at the rate of 5 sheets per person. Classic records need to be boiled, but there are also those that can simply be soaked in hot water. There are also ready-to-assemble, no-cook, ready-to-cook sheets of lasagne pasta available.
Note: if the layers you have chosen are supposed to be boiled or soaked, take them with a reserve - in case any of them breaks during the manipulation.
Cut the onion into small cubes, grate the carrots or finely chop them. Fry the onion in oil over medium heat. When it turns golden, add carrots and stir. Cook over medium heat, stirring occasionally, until soft.
Carefully place the finished pasta with a slotted spoon onto a damp cloth or kitchen towel, cover with another damp towel and place the next layer on top. The last “floor” must be covered so that the pasta does not dry out while preparing the sauces.
Add finely chopped pepper to the vegetable mixture, stir and fry everything together for 5 - 7 minutes over medium heat, stirring occasionally.
Add minced meat, reduce heat to low and then pour in wine. “Dissolve” the minced meat in wine, mix with vegetables. Reduce the wine over medium heat, stirring with a spatula.
Grate the tomato on a coarse grater (to do this, cut it crosswise and grate it with the flesh side down, and discard the remaining skin).
Pour in the tomato puree, stir and evaporate the water from the meat sauce until the oil comes to the surface (the sauce should acquire a bright tomato shade). This will take about 15-20 minutes.
Meanwhile, finely chop the garlic and parsley. Combine with meat sauce and stir. Cover with a lid and remove from heat.
Prepare bechamel sauce. To do this, melt the butter, fry the flour in it until golden brown, stirring constantly with a spatula.
Reduce the heat to low and carefully pour in the milk in a thin stream, whisking vigorously. Salt, pepper, add bay leaf. Bring to a boil, remove from heat.
If desired, you can add a pinch of grated cheese to the bechamel and stir the sauce until the cheese is completely dissolved.
Assemble the lasagna. Place the slices in a greased baking dish. Place a layer of meat sauce on top, pour bechamel sauce over it, and cover with another layer of pasta. Similarly, collect each portion of 5 plates.
Of the many dishes of Italian cuisine, our hostesses especially liked lasagna. This is not surprising - it’s delicious, easy to make, it will satisfy the family on weekdays and decorate the table on holidays.
This is a typically Italian dish that has gained incredible popularity all over the world. Lasagna is made from specially prepared sheets of dough, filled with filling, topped with sauce and sprinkled with cheese.
There are an endless number of different ways to prepare lasagna, like many other Italian dishes. The composition of the filling, sauce, and type of cheese varies depending on the region of preparation. In some areas of Italy, lasagna is prepared with a simple tomato sauce, while in others they use only béchamel sauce.
The filling for lasagna can be either minced meat or various sausages, vegetables, seafood, and even fruits and berries used to prepare sweet versions of this dish. Like most other Italian dishes that have gained recognition outside of Italy, lasagna has undergone significant changes over time.
Today, lasagna is more of a cooking method that involves layering sheets of pasta with various fillings and baking the prepared dish in an oven or oven. Ingredients for filling and sauce today they depend more on the imagination of the cook than on the authenticity of the recipe. For the modern culinary enthusiast, lasagna is an opportunity to bring your culinary skills and imagination to life. However, as when preparing any other dish, when preparing lasagna it is necessary to take into account some important recommendations and nuances.
The essence of the dish is layers of dough layered with filling. At the same time, they are also poured with sauce and sprinkled with cheese. The variety of this dish lies in the filling. It can be meat (this is the most traditional option), with chicken and champignons, vegetable, mushroom, seafood, sliced sausage, fruit and berry.
1. Pasta for lasagna
Now you can buy it ready-made in almost any supermarket, however, without a doubt, the lasagna will turn out much tastier if you prepare the pasta yourself, especially since it is not at all difficult and does not require any special skills. First of all, you will need two types of flour. High-grade wheat flour and second-grade flour, also called durum. If you are afraid of making a mistake with the choice of durum flour, then look in stores for flour whose packaging will have GOST 16439-70. It is under this GOST that Russian industry produces flour from durum wheat, durum flour.
Cooking process:
Mix 250 gr. each type of flour and pour it in a heap on the table. Make a well in the center of the slide and pour in four large eggs. Add salt, a teaspoon of olive oil and knead the dough. Wrap the finished dough in cling film and put it in the refrigerator for half an hour. After your dough has rested in the refrigerator, use your hands to form it into an oblong sausage and cut into equal parts. Sprinkle each resulting piece with a small amount of flour and roll out using a rolling pin or a special machine. The lasagna dough should be rolled out quite thin, but it should never be transparent or tear. The thickness of the rolled sheet should be about 1.5–2 millimeters. After rolling out the dough, cut it into long, even, wide strips. This lasagna pasta should not be stored for a long time. It's better to cook it at once.
2. If you decide to use ready-made store-bought pasta sheets to prepare lasagna, then pay attention to the cooking method indicated on the package. Some types of ready-made lasagna pasta must be boiled before use, while others only need to be soaked in water.
In order to Boil store-bought lasagna pasta sheets, boil water at the rate of 1 liter of water per 100 grams of pasta, salt it to taste and add 1-2 tbsp. spoons of olive oil. Oil is added to prevent the pasta sheets from sticking together during cooking. Place pasta sheets into boiling water one at a time and cook until half cooked. The finished pasta should be pliable but slightly crispy. The Italians call this method of cooking “al dente” (al dente - Italian “to the tooth”).
3. Another important step in preparing lasagna, often overlooked by inexperienced housewives, is the correct laying sheets of pasta. It is important to remember that the paste sheets should be laid crosswise. On the first layer, all the sheets are laid out in one direction, then the filling is laid out, and on the next layer, the paste sheets are laid out crosswise in relation to the previous layer of paste sheets. This method of laying the sheets will make your lasagna more durable, and when cutting it will not fall apart, which will allow you to serve the lasagna in an even, beautiful piece.
4. The best utensils for baking lasagna are smooth square shapes. A square baking dish will allow you to get all the strips of pasta the same size and thus save you a lot of time that you might have spent cutting strips of different lengths for a rectangular shape. It is best if the baking dish is made of heat-resistant glass or ceramic, but you can also use a non-stick pan or a thick-walled cast iron pan. But it is better to refuse thin-walled metal or aluminum forms. Lasagna in this form bakes unevenly and often burns.
5. Classic cheeses for lasagna Mozzarella and Parmesan are considered; it is the combination of these two cheeses that gives lasagne its juicy tenderness and at the same time its sharpness and aroma. However, you should not limit your imagination to such strict limits. Any of your favorite cheeses are suitable for lasagna; any types of soft, creamy cheeses go especially well with hard, aged cheeses that have a sharp aroma and pungent taste. When placing cheese in lasagna, follow the recipe. Some recipes call for cheese to be sprinkled on each layer of lasagna, while others call for sprinkling only the last, top layer.
There are lasagna recipes in which only sauce and several types of cheese are used for the filling. Grease a baking dish with olive oil and pour a little bechamel sauce on the bottom, lay out the prepared pasta sheets, brush again with bechamel, arrange large pieces of mozzarella and any blue cheese, sprinkle with grated Parmesan, lay the next layer of pasta, sauce and cheeses, continue laying until 6-7 layers won't work. Spread a thin layer of bechamel sauce on top and sprinkle generously with Parmesan cheese. Bake in the oven until the top layer of cheese is browned. This cheese lasagna goes well with a glass of dry white wine.
6. Variety sauces for lasagna is amazing. These include tomato sauces with the addition of various spices, seasonings, vegetables, smoked meats and sausages, and various creamy and broth-based sauces. Probably only pizza can boast a wide variety of sauces used for its preparation. But lasagna sauce is rightfully considered a classic and beloved by most chefs. béchamel sauce . This smooth, thick sauce is not at all difficult to make.
Cooking process: Melt 50 grams of butter in a saucepan, add 2 tbsp. spoons of flour and fry for a couple of minutes, stirring thoroughly. Heat 500 ml in another saucepan. cream, bringing it almost to a boil, but without letting it boil, add salt. The hotter your cream is, the less likely it is that lumps will form in the sauce. Pour the cream into the fried flour in small portions, stirring thoroughly each time. The consistency of the finished sauce should resemble sour cream. You can replace the cream with milk or strong meat broth, and you can also add your favorite spices.
7. Meat lasagna filling, more often called stew, is prepared from any types of meat in any combination. Most often, minced meat is fried with onions and vegetables, and then stewed with finely chopped tomatoes or tomato sauce. Very tasty and tender stew for lasagna it turns out if you take equal quantities of minced pork, lean beef and chicken. Heat a little olive oil in a deep frying pan or saucepan and fry very finely chopped onions in it. When the onion is browned, add the minced meat and fry for 5-7 minutes, stirring constantly. Make sure the minced meat doesn't burn! Then add finely chopped peeled tomatoes or tomato sauce, ground black pepper, bay leaf and salt to the minced meat. Simmer for 20 minutes over medium heat, stirring constantly. Cool the finished stew and mix with bechamel sauce
8. Of course, lasagna fillings are not limited to just meat fillings. Lasagna turns out very tasty stew for which it is prepared seafood . Take 200 grams of peeled shrimp, mussels and squid, boil them until half cooked in lightly salted water and place in a deep frying pan with preheated olive oil. Add chopped tomato pulp, a glass of water, bay leaf and simmer, stirring constantly, for 15 minutes. A couple of minutes before it is ready, add finely chopped parsley to the stew.
Prepare béchamel sauce with milk , adding a pinch of nutmeg and black pepper to it. Pour some bechamel sauce into the bottom of a greased pan, add a layer of lasagna pasta, then seafood ragu, pour bechamel sauce over everything and sprinkle with cream cheese. Repeat this several times. The top layer should be a layer of stew, poured with sauce and sprinkled thickly with cheese. Bake in the oven for 40 minutes at 180 degrees. Serve with any green salad.
9. Lasagna was not left without its own special type. vegetarians. It turns out very tasty lasagna with vegetables and mushrooms . Fry 200 gr. separately. finely chopped champignons. Cut a small eggplant, zucchini and a couple of multi-colored bell peppers into small cubes. Heat olive oil in a deep frying pan, fry finely chopped onion in it, then add the prepared vegetables and fry everything together for a few minutes. Add a little tomato paste to the fried vegetables and simmer for 10 minutes, cool, add fried champignons and bechamel sauce. Place sheets of lasagna pasta in a greased dish, then vegetable stew and pieces of mozzarella, repeat this on each layer, there should be at least five layers. Top the lasagna with bechamel sauce and sprinkle with Parmesan. Bake in the oven for 30-40 minutes. For those vegetarians who do not consume any animal products at all, the cheese can be replaced with any kind of soy cheese or vegetarian cheddar, and the bechamel can be prepared with vegetable broth or soy milk.
10. It is a great success among children and many adults. sweet lasagna . Take 400 grams of canned cherries without syrup, mix with 1-2 tbsp. l. finely chopped almonds, 4 tbsp. sugar and 1 tsp. cinnamon. Separately, beat 500 grams of cottage cheese, 100 ml with a mixer until a homogeneous mass is formed. cream, 1 tbsp. l. lemon juice, 1 packet of vanilla sugar and 50 gr. Sahara. Grease a lasagna pan with butter, add a layer of lasagna pasta (boiled until ready and cooled!), a layer of cottage cheese, a layer of berries, repeat until the filling is finished. For this lasagna, 3-4 layers are enough. Place the lasagna laid in this way in the refrigerator for an hour and a half. Serve garnished with whipped cream and sprinkled with chopped nuts.
Lasagna dough
You don't have to be an experienced housewife to make lasagna dough.
To 1.5 cups of flour add chicken eggs (3 pieces), vegetable oil (3 tablespoons), and a pinch of salt.
Knead the dough. It should be dense and tight, so you should add flour when kneading.
The prepared dough should “rest”. To do this, wrap it in cling film and place it on the refrigerator shelf for about thirty minutes.
After this, roll it into a tube and cut it evenly.
Each piece of dough is carefully rolled out. It should be thin.
Lasagna assembly technology
It is almost the same for all types of this dish.
The baking sheet on which the lasagna will be baked is lightly coated with vegetable oil.
Spread a little bechamel sauce on top - a layer of dough.
Place a layer of filling on the dough and sprinkle with cheese. The traditional cheese for the dish is considered to be mozzarella or parmesan.
Pour over the sauce and place the dough layer again.
The top, last layer is greased with the rest of the sauce and sprinkled with cheese. Experienced housewives do this: lubricate it thinly, sprinkle it thickly. The result is a ruddy top layer.
Bake lasagna in the oven. 40 minutes at a temperature of 200 degrees is enough.
How to prepare bechamel sauce
It is impossible to prepare classic lasagna without such a sauce.
It will require: butter (120 g), flour (3 tablespoons), milk (1 liter), ground nutmeg (a little bit, on the tip of a knife).
Lightly fried flour is added to the melted butter.
Add milk in a thin stream, stirring constantly.
Add salt and nutmeg.
Continuously stirring, cook until the sauce thickens.
Classic bechamel is ready.
Best lasagna recipes:
Lasagna with chicken and champignons
A very delicate, literally creamy taste and extraordinary lightness make this dish appropriate both on weekdays and on special occasions.
Required ingredients:
– one chicken breast,
– vegetable oil (for frying),
– 0.5 kg of champignons (marinated or fresh),
– cream (200 ml).
Cooking process:
Remove the bones from the breast, disassemble the meat into fibers and fry them with vegetable oil.
Chop the mushrooms and add to the breast.
Fry everything together for ten minutes.
Pour in the cream and simmer covered for about seven minutes.
Lasagna with chicken and parmesan
A surprisingly tender mixture of chicken meat, champignons, cottage cheese with the addition of two types of delicious cheese will make the most everyday dinner festive.
Required ingredients:
– boned and skinned chicken breast (300 g),
– fresh champignons cut into slices (1 cup),
– olive oil (1 tablespoon),
- the same amount of flour,
– low-fat cottage cheese (3/4 cup),
- one egg,
– grated mozzarella cheese (one and a half cups),
- clove of garlic,
– grated Parmesan (a quarter cup),
– chopped onions (2 tablespoons),
– greens (dried parsley, a mixture of Italian herbs).
For this original recipe you will also need a glass. Alfredo sauce
.Here is his recipe.
Bring the cream (450 ml) to a boil using medium heat and stirring constantly. The sauce requires heavy cream.
Reducing the heat, add Parmesan (60 g).
Drop the butter (30 g).
Without stopping stirring, add salt and pepper. Ground black pepper is used.
The sauce is ready, you can start preparing the filling.
Cooking process:
Fry the chicken and mushrooms, adding garlic and onions.
Sprinkle with flour and pour in the sauce.
Having brought to a boil, reduce the heat and leave for five minutes. You should not cover with a lid, but you must stir constantly.
Mix cottage cheese, parmesan, herbs, and egg.
Fold the lasagna, alternating the fillings of chicken and mushrooms with a mixture of cheese and cottage cheese.
Each layer of dough is brushed with sauce and sprinkled with moracella.
Lasagna with chicken and spinach
The spinach in this recipe is used to make the dough.
Required ingredients:
– chicken meat (600 g),
– cheese (100 g),
- two onions,
– tomatoes (120 g),
– spinach (250 g),
– wheat flour (250 g),
- three eggs,
– butter (80 g).
Cooking process:
Spread spinach puree into flour. To do this, it should be simmered and wiped.
Add the egg, salt, knead the dough.
The dough plates, cut into strips 1 cm wide, are pre-boiled by adding salt to the water.
The chicken meat is finely chopped and fried with onions.
The flour is fried, tomatoes and salt are added.
Add broth and simmer until done.
Lasagna with chicken and zucchini
This lasagna is especially tender thanks to the vegetables and cheese sauce.
Required ingredients:
– chicken breast (250 g),
– one sweet pepper,
- one onion,
– tomatoes (5 pieces),
– zucchini (1 pc.),
– olive oil, pepper, salt,
– soft cheese (250 g),
- greenery,
- cheese sauce.
For cooking cheese sauce
you will need: wheat flour (1 tbsp), butter (50 g), grated cheese (3 tbsp), milk (500 ml).
Heat the milk, add flour, cheese, and salt fried in oil.
Cook over low heat, stirring, for about five minutes.
Cooking process:
All washed vegetables are peeled and cut into slices.
Boil the chicken breast and grind it in a meat grinder.
Soft cheese is cut into slices.
When folding lasagna, minced chicken is complemented with vegetables and slices of cheese.
The top layer is covered with tomato slices and poured with cheese sauce.
Lasagne with vegetables, champignons, herbs and red wine
Ingredients:
For the test:
flour - 400 grams;
salt;
eggs - 5 pieces.
For filling:
onions - 2 pieces;
meat - 500-700 grams;
tomatoes - 1 kilogram.
For the bechamel sauce:
butter - 30 grams;
milk - 1/2 liter;
flour - 2 tablespoons.
Cooking process:
Dough. Pour the sifted flour onto the table in the form of a slide, make a depression in it, add salt and eggs. Knead the dough. Place in a warm place for 20 minutes. Divide into 9 parts. Roll each part into thin sheets. Cook in salted water for 10-15 minutes.
Filling. Pass the meat through a meat grinder and fry with onion (1 onion) in a frying pan, add salt, pepper, spices and simmer with water or broth until it boils. Scald the tomatoes, remove the skin, and crush until pureed. Chop onion (1 onion), fry, add tomato puree, garlic, parsley, basil.
Bechamel sauce. Melt the butter, add flour and milk, and stirring constantly, cook the sauce.
Grate cheese (150 g).
Apply a thin layer of bechamel sauce onto a baking sheet, put a sheet of lasagne, pour over the sauce, put tomato puree on top and cover with meat filling, put grated cheese on top, cover with the next sheet of lasagne and repeat the steps in sequence. The top layer consists of bechamel sauce, tomato puree and spices.
Cooking time in the oven is 30 minutes.
Lasagna with ham
Ingredients:
200 g prepared lasagne sheets
100 g thin slices of processed cheese
100 g boiled ham
2 tbsp. l. butter (+ butter for greasing the pan)
2 tbsp. l. flour
1/2 l milk
1 bunch fresh basil
salt, freshly ground black pepper to taste
Bechamel sauce:
Melt the butter in a saucepan, add flour and stir until there are no lumps.
Remove from heat and gradually add milk. Place on the stove again and cook for 10 minutes. , stirring constantly. Salt and pepper Chop the basil, add to the sauce, then beat with a mixer until smooth and green.
Cooking process:
Pour 3 liters of salted water into a saucepan and bring to a boil. Boil the lasagna sheets one at a time for 3 minutes, then remove with a slotted spoon and place on a towel. Preheat the oven to 200°C.
Grease a refractory dish with oil, add a little bechamel sauce, and then a layer of lasagna sheets.
Place bechamel sauce on top, and thinly sliced ham and melted cheese on top.
Repeat this several times (the top layer is ham and cheese). Bake lasagna for 25-30 minutes. Serve hot.
It is important to use fresh basil in this dish.
Lasagna with trout and mussels
Ingredients:
trout fillet - 400 g,
mussels – 1 kg,
lasagna dough – 8 sheets,
fennel, cut into thin strips - 2 pcs.
For the sauce:
mussel broth – 200 g,
butter – 80 g,
starch,
fresh chervil.
Cooking process:
Make lasagna dough or make your own. Boil the mussels and separate them from the shells; save the broth. Boil fennel in water adding a little oil. Cut the trout into pieces and boil in lightly salted water.
Using a mixer, mix the butter with the mussel broth, add starch and beat until the desired consistency is obtained. Place trout, mussels and fennel on the dough. Pour over the sauce and garnish with fresh chervil
Lazy lasagna
Ingredients:
1 medium onion,
1 bay leaf,
250 g “homemade” sausage,
3 cloves garlic, finely chopped or pressed through a garlic press,
1/2 teaspoon chopped or crushed red pepper
1/2 teaspoon salt,
1/4 teaspoon ground black pepper,
250 g pasta “bows”,
1 can (450 g) tomato puree,
2 cups grated cheese,
2 tablespoons tomato paste
Cooking process:
Place a pot of water on the fire. While the water is boiling, coarsely chop the onion. Remove the skin from the sausage. Place a medium-sized frying pan over high heat. Crumble the sausage into the pan and cook, stirring, for 5 minutes, until the sausage is no longer pink. Add the onion and garlic and cook, stirring, for 3-4 minutes until the onion is translucent. Place pasta in boiling water and cook until tender, 10-12 minutes or as directed on package. While the pasta is cooking, add the tomato puree, tomato paste, bay leaf, red pepper, salt and black pepper to the pan. Bring the mixture to a boil. Cover the pan with a lid and simmer the sauce over low heat for 10 minutes. Turn on the oven to 205 degrees. Drain the pasta. Remove the bay leaf from the tomato sauce. Take a baking tray and place 1/3 of the tomato sauce in it. Layer half the pasta and half the cheese on top, then another 1/3 of the sauce, more pasta, then the remaining sauce. Sprinkle the remaining cheese on top. Bake the lasagna in the oven for 15 minutes or until heated through.
Lasagna Bolognese
Ingredients:
Bolognese sauce:
500g minced meat (beef, beef+pork or beef+lamb);
2-3 tomatoes;
2 tbsp. spoons of tomato paste or ketchup;
salt, pepper, spices (basil, oregano);
4 tbsp. spoons of olive oil.
Bechamel sauce:
1 liter of milk;
120g butter;
3 tbsp. spoons of flour;
a pinch of nutmeg, salt, black pepper.
For pasta:
ready-made lasagne sheets – one package (500g);
200g Parmesan cheese.
Cooking process:
Peel the tomatoes and grind in a blender with the addition of tomato paste.
Fry the minced meat in olive oil, add spices and tomato mass.
Simmer over low heat for about 5 minutes. Bolognese sauce is ready.
Fry the flour in melted butter.
Slowly, with constant stirring, pour milk into the mixture.
Add spices and, stirring constantly, simmer the sauce until thick (10-15 minutes). Bechamel sauce is ready.
Grate Parmesan cheese.
Grease a baking dish with olive oil and pour some Bechamel sauce and Bolognese sauce into the bottom.
Place lasagne sheets over the sauce, slightly overlapping.
Place Bolognese sauce on them, sprinkle with grated cheese and brush with Bechamel sauce.
Repeat the procedure several (3-4) times until you have enough ingredients.
Cover the last layer with lasagne sheets, pour over Bechamel sauce, and sprinkle generously with Parmesan cheese.
Place a piece of butter on top and bake in an oven preheated to 200 degrees for 30-40 minutes.
Lasagna with chicken and cottage cheese
Ingredients:
– Lasagna sheets – 230g;
– Onions – 2 pcs (200g);
– Chicken fillet – 700-800g;
– Champignons – 300g;
– Tomato paste – 150-200g;
- Parsley;
– Basil;
– Dry basil;
– Low-fat cottage cheese – 400g;
– Parmesan cheese (or any other hard cheese) – 100g;
– Mozzarella cheese – 150-200g;
– Chicken egg – 1 piece (60g);
– Salt – to taste;
– Ground black pepper – to taste;
– Olive or sunflower oil – 1 tablespoon (15g);
Cooking process:
Cut the champignons into quarters, chicken breast and onion finely. Heat olive oil in a frying pan and fry the onion until golden brown.
Add champignons and simmer for 7-10 minutes. Add chicken breast. Salt, pepper and sprinkle with dried basil. Cook until chicken breast turns white.
Then, add tomato paste. Stir and add chopped parsley, salt and sugar to taste. Simmer for 10-15 minutes over low heat.
During this time, prepare curd sauce . Mix the cottage cheese with a fork, add Parmesan, herbs (basil and parsley), salt and pepper, add the egg and mix.
Now we take the form and begin to lay out everything in layers: 1 layer - 1/4 of the meat sauce. 2nd layer – lay out the pasta (just before doing this, prepare the pasta as directed on the package). 3rd layer – 1/3 curd sauce. 4th layer – 1/3 Mozzarella cheese.
Repeat in this sequence two more times.
The final layer will be 1/4 of the meat sauce. And sprinkle 50 g of grated Parmesan on top.
Cover with foil and place in a preheated oven at 200 degrees for 30 minutes.
After 30 minutes, remove the foil and bake for another 10 minutes.
Recipe for vegetarian (lenten) lasagna with eggplant
Ingredients:
300g lasagna sheets, 100-150g zucchini, 30-40ml vegetable oil of any taste (sunflower/olive/walnut, etc.), 2 large bell peppers, 1 each eggplant, potato tuber, medium carrot and large onion, 2 cloves garlic, pepper, salt, any nuts for sprinkling (peanuts/pine nuts/walnuts, etc.).
Cooking process:
How to make vegetarian lasagne with eggplant. Grind the garlic, grate the carrots, chop the onions, sweet peppers and zucchini into thin strips, potatoes and eggplant into circles, chop the tomatoes in a blender. Lightly fry garlic in oil in a frying pan, add onion, then pepper, grated tomatoes, pepper and salt, simmer for 10 minutes. Assemble the lasagna by placing sheets of dough, vegetables in the mold and coating all layers with prepared tomato sauce. The last sheet of dough should be greased with sauce, put the lasagna in an oven preheated to 200 degrees and bake for half an hour, sprinkle with medium chopped nuts.
You can spread vegetarian mayonnaise on top of this lasagne or lay out plastics of vegan cheese and melt it.
Often, vegetarian simply means vegetable lasagna – i.e. cooked without meat or meat products. A clear illustration of this is the following recipe.
Vegetable (vegetarian) lasagne with beans and pumpkin
Ingredients: 300-400g green beans, 300ml cream, 150g cheese and peeled pumpkin each, 8 lasagna sheets, 2 bell peppers, 1 carrot, butter/sunflower oil, turmeric, cardamom, curry, black pepper, salt.
Cooking process:
How to cook vegetable lasagna with beans. Grate the carrots on a coarse grater, fry them in oil along with the spices, add sweet peppers cut into strips, simmer, add frozen green beans, then thinly sliced pumpkin, mix and simmer until the vegetables are half cooked, adding water if necessary. Grease a baking sheet, lay out a layer of lasagna sheets, cover with vegetable filling, again lay out a layer of sheets, vegetables - etc. until they are all gone. Do not cover the last layer of lasagne sheets with filling, pour cream over the lasagna, cover with foil and bake in an oven preheated to 200 degrees for half an hour, then sprinkle with grated cheese and keep in the oven a little more until it melts and browns.
For cooking real vegetarian lasagna Without using any animal products, you can use tomato sauce instead of Bechamel sauce, as in the second recipe, and prepare the dough without eggs, using the version of the dough proposed in the first recipe. But the vegetable filling can be very diverse - with potatoes, carrots, onions, zucchini, tomatoes, eggplant, mushrooms, etc. Combine ingredients for lasagna filling to suit your taste, and then the result will always suit your taste. As they say, there is always a way out, so anyone can enjoy real vegetarian dishes if they wish, and for this you don’t even need to look for special vegetarian products.
Vegetarian lasagne without eggs
You will need: for dough – 1 glass of flour 250 ml, 80 ml of water, 1 pinch of salt, filling – 300g of hard cheese, 200g of Adyghe cheese, 150 ml of water, 2 tomatoes and bell peppers, 1 carrot, ½ can of black olives, 1.5 tbsp tomato paste, 2 tsp. mixture of dried herbs and sugar, 1 tsp. salt, ½ tsp. ground pepper, coriander and turmeric, bechamel sauce.
Cooking process: Mix flour with water and salt, knead into an elastic, dense dough, cover and set aside. Prepare Bechamel sauce from 650 ml of milk, flour and butter. Grate the carrots, cut the sweet pepper into small cubes, fry the spices in a frying pan with a small amount of vegetable oil, then add the carrots, after 2 minutes the pepper, after another 2 minutes add the tomato paste and add 150 ml of hot water, season with sugar and salt, simmer until vegetables are soft. Season the roast at the end with a mixture of herbs, pepper, and stir.
Roll one-sixth of the dough into a ball, then roll out into a flat cake 1mm thick, dusting the work surface with flour. Take a deep round form, grease it with bechamel, lay out the first layer of dough, a third of the filling, pour over the sauce, sprinkle with a quarter of grated hard cheese, place the next layer of dough on top, also roll it out, grease with the sauce, sprinkle with olive rings, grated Adyghe cheese, cover with the next layer of dough , repeat the first filling, cover with the next layer, grease it with sauce and cover with tomato slices, sprinkle with Adyghe cheese. Lay out the next layer of dough and cover it with the first filling, cover with the last layer of dough, brush with sauce, sprinkle with hard grated cheese. Cover the lasagna with foil and bake for 45 minutes in an oven preheated to 180 degrees, then remove the foil and brown the dish in the oven for another 10 minutes.
Today, the task of preparing lasagna is greatly simplified by the fact that sheets of dough for this dish can be bought ready-made in almost any supermarket. But often these sheets are made from dough using eggs. Therefore, whether to use them or not is, again, everyone’s personal choice.
For the next lasagna recipe, you can use either ready-made dough sheets or prepare them in the way indicated in the previous recipe - in this case, the next version of lasagna will turn out to be truly vegetarian or, in other words, lean.
Lasagna with Bolognese sauce
Ingredients:
400 grams of lasagne leaves, 150 grams of minced beef and the same amount of pork, a glass of red wine, 1 carrot and 1 onion, 2 celery roots, 6 tablespoons of butter, 1 tube of tomato paste, broth, salt, pepper and cheese to your taste.
Cooking process:
We recommend starting the preparation of lasagna with the sauce. Finely chop the onion, carrots, celery and pour them into a deep frying pan, preheating the melted butter in it. After frying, add minced meat, pour in red wine, tomato paste, add salt and pepper to taste. Stir again and finish preparing the sauce by pouring in 100 grams of broth.
Now let's start lasagna. Boil the lasagna sheets in salted water with a little vegetable or olive oil. Place lasagna sheets in the pan and alternate with Bolognese sauce. It is optimal to take 5 sheets. Sprinkle cheese on top and place in the oven, preheated to 200 degrees, for 12 - 15 minutes. The dish is ready, bon appetit!
Vegetable lasagna
Ingredients:
300 grams of champignons, 600 grams of eggplants, 100 ml. olive oil, 1 carrot, 2 onions, 1 sweet pepper, 200 grams of canned tomatoes, 200 grams of grated cheese, a stalk of celery, half a teaspoon of thyme and the same amount of oregano, 250 grams of dough (lasagna plates), 50 grams of flour, 50 grams butter, 750 ml. milk.
Cooking process:
First prepare the filling. Chop the carrots and one onion, pepper and celery, simmer in 30 ml. olive oil. Separately, also simmer the tomatoes and herbs for 15 minutes. Fry the eggplant slices in oil, and also stew the mushrooms and onions in it.
For cooking white sauce
fry the flour in butter and pour in the milk, hold for 3 minutes. Pour some white sauce into the pan, place the lasagne slices on top, pour the white sauce over them, and then layer the eggplant, mushrooms and tomato sauce. Brush the plates again with white sauce and repeat the procedure. The top layer is also coated with white sauce, sprinkled with cheese and placed in the oven for 30 minutes at 180 degrees.
Lasagne with spinach and minced meat
Ingredients:
12 plates of lasagna, 4 bunches of green onions, 4 cloves of garlic, 200 grams of tomato, vegetable oil, 100 grams of boiled ham, 200 grams of spinach, 500 grams of minced meat, 4 tablespoons of chopped herbs, 240 grams of mozzarella, 300 ml of cream, 4 eggs , salt and pepper, 80 grams of grated Parmesan cheese, 250 ml. tomato sauce, 1 tbsp butter.
Cooking process:
Boil the lasagna until half cooked, then drain the dough in a colander. Chop the onion and garlic finely and simmer in 2 tablespoons of vegetable oil. Add the minced meat, fry, and then mix with chopped tomatoes, herbs and ham. Season and simultaneously whisk the cream with the eggs and Parmesan. Cut the mozzarella cheese into slices.
Grease the pan with vegetable oil and place 4 lasagna sheets on it at once. Then layer first the spinach, and then 1/3 of the cream, 4 more slices, minced meat, again 1/3 of the cream, all the remaining four slices, mozzarella cheese and the rest of the cream. Cover with pieces of butter and pour over the sauce. Bake for 35 minutes at 200 degrees.
Lasagna in a slow cooker
Ingredients:
500 grams of minced meat, 1 onion, 1 glass of tomato sauce, a tablespoon of dried parsley, salt and pepper to taste, 200 grams of lasagna sheets, 150 grams of cheese, oil for frying. For the sauce take 2 eggs, 1.5 cups of milk, 2 tbsp flour and 2 tbsp. butter.
Cooking process:
Fry the chopped onion in a frying pan until transparent, add the minced meat and simmer for ten minutes. Then pour in the tomato sauce, add parsley, salt and pepper. For the sauce, melt the butter in a saucepan, add flour and fry for 2-3 minutes. Then pour in the milk and stir for a couple of minutes. When the sauce thickens, remove from heat, add eggs one at a time and half the grated cheese. Salt and pepper, mix.
Place some sauce on the bottom of the multicooker, then lasagne sheets. If they don't fit, feel free to break them. On top of all this we put some of the minced meat, again the sauce. Sprinkle with cheese and repeat the procedure 3 times. Set it to “Baking” mode and wait 1 hour.
Lasagna with mushrooms
Ingredients:
7 grams of dried porcini mushrooms, a mixture of different mushrooms (you can take champignons, oyster mushrooms) - 350 grams, 30 grams of butter, 1 onion, 1 tablespoon of thyme, 3 egg yolks, ½ cup of cream, 1 cup of grated Parmesan, 8 sheets of lasagna .
Cooking process:
Dried mushrooms are filled with water for 15 minutes. Cut large mushrooms in half. Heat the butter over heat in a frying pan. Fry the onion cut into half rings in oil until soft, add thyme and all the mushrooms, cook for 1-2 minutes.
Beat the yolks with half the Parmesan. Boil the lasagna sheets in plenty of salted boiling water, drain and immediately stir into the egg-cream mixture. Heat the mushrooms.
Place the mushroom filling on a sheet of lasagna folded in half, cover with another sheet, drizzle with the egg-cream mixture and sprinkle with Parmesan.
Lasagna with mushrooms and chicken fillet
Ingredients:
250 grams of lasagne sheets, 700 grams of chicken fillet, 1 can of canned champignons, 4 tomatoes, 300 grams of cheese, 1 onion, 1 bunch of herbs, 100 grams of butter, 5 tablespoons of wheat flour, 1 liter of milk, salt and spices to taste.
Cooking process:
First, let's prepare the filling. Finely chop the onion, fillet and mushrooms. Fry the onion in vegetable oil, add the fillet and fry for 5 minutes. Add the mushrooms, salt and pepper, then fry for another 15 minutes. For the béchamel sauce, melt the butter, add flour, and lightly fry. Then pour in the milk, add salt and pepper and cook, stirring until the sauce thickens. The consistency should resemble liquid sour cream.
Peel the tomatoes and grind them in a blender. Finely chop the greens and mix with the tomatoes. Place lasagna sheets in a single layer in a baking dish, top with half the mushrooms and fillets, then half the sauce. Place lasagne sheets, remaining mushrooms with fillet, sauce, more lasagne sheets, tomatoes. Place in the oven for 20 minutes at 180 degrees. After 20 minutes, sprinkle with grated cheese and bake for another 20 minutes.
Lasagna in a frying pan
Ingredients:
Tomatoes in their own juice 800 grams, 1 tablespoon olive oil, 1 onion, half a teaspoon of salt, 3 cloves of garlic, red pepper flakes on the tip of a knife, 450 grams of minced meat, 10 sheets of lasagne, 220 grams of tomato sauce, a glass of grated Parmesan, 2 tablespoons of basil, 220 grams of ricotta cheese.
Cooking process:
Pass the onion through a meat grinder, finely chop the garlic and basil, and break the lasagna sheets in half. Chop the tomatoes finely and place them in a bowl. Dilute with water. Fry the onion until soft in a large frying pan, add garlic and red pepper, add minced meat. Once cooked, place the lasagna sheet halves on top, but do not stir. Pour the chopped tomatoes and tomato sauce on top, but do not stir again. Cover with a lid and simmer for 20 minutes over low heat. Then turn off the heat and add first half the Parmesan and then the ricotta. Do not stir.
At the end of cooking, remove the lid, sprinkle with the other half of Parmesan, chopped basil and serve.
Cabbage lasagna
Ingredients:
1 cabbage, 2 onions, 3 cloves of garlic, 1 carrot, 500 grams of minced meat, 100 grams of hard cheese, 2 tablespoons of butter, 1 tablespoon of wheat flour, 1 glass of milk, salt and pepper to taste.
Cooking process:
Disassemble the cabbage into leaves and place them in boiling water for 2 minutes. Drain in a colander and cut. Peel the onion, garlic and carrots, grate the cheese and carrots, chop the onion and garlic. Fry the minced meat in butter, add onions, garlic and carrots, fry for ten minutes. Add chopped cabbage, pepper and salt, simmer for 5 minutes.
As a sauce, take flour, fry in oil, pour in milk, bring to a boil and remove from heat. Then place 3 cabbage leaves, 1/5 minced meat, and sauce in a special form in layers. Repeat this several times. Pour over the sauce and sprinkle with cheese. Bake in the oven at 200 degrees.
Salmon, spinach and shrimp lasagne
Ingredients:
300 grams of fresh spinach, 3 dry lasagna sheets, 400 grams of white sauce, 170 grams of salmon, 150 grams of shrimp, 25 grams of Parmesan cheese, a pinch of nutmeg.
Cooking process:
Preheat the oven to 200 degrees. We cook the fish in a double boiler or lightly simmer it in a small amount of water. Cool and break into small pieces. Place the spinach in a colander and rinse with hot water, then rinse in cold. Squeeze a little and transfer to a bowl. Salt and pepper to taste.
Place lasagna leaves in boiling water for 2 minutes.
Place a sheet of lasagne on the bottom of a greased rectangular pan, pour 1/3 of the sauce on top and level it out. Top with half spinach, half salmon, half fish. Cover with a sheet of lasagna, pour more sauce over it and add the remaining ingredients. Cover with a sheet of lasagne, pour out the remaining sauce, sprinkle with nutmeg and Parmesan, salt and pepper. Bake for 25-30 minutes until golden brown.
Garlic lasagna
Ingredients:
60 grams of garlic, 100 ml of olive oil, 75 grams of butter, Parmesan cheese to taste, 300 grams of lasagne dough, 150 grams of walnuts.
Cooking process:
To begin, preheat the oven to 200 degrees. Soak the nuts in boiling water for 5 minutes, drain and peel. Process in a food processor along with the garlic and bread crumbs to form a coarse paste. Then add a little olive oil and continue stirring until the sauce is smooth. Add spices.
Boil the lasagna leaves until almost done. Place a knob of butter in the bottom of the pan, followed by a layer of lasagna sheets. Add the sauce, a little butter and Parmesan. Repeat the procedure several times. On top you will have a layer of sauce, parmesan and butter. Bake for 15 minutes. Serve warm.
The lasagna dough does not need to be cooked. It is sold in many supermarkets.
Don’t forget to specify the cooking method: soaking or boiling.
When boiling the dough, add vegetable oil. This will prevent the sheets from sticking together.
They should be cooked only until half cooked - the process will be completed later, in the oven.
Dishes for lasagna should be thick-walled. Otherwise, the dish will burn or bake unevenly.
Molds made of ceramics, cast iron, and heat-resistant glass are perfect.
In addition to the classic bechamel sauce, there are also a huge number of sauces that are used for lasagna. They can be creamy, tomato-based, with broth, smoked meats, seasonings, and various spices.
Best culinary show “Celibacy Lunch” – Lasagna Bolognese
Lasagna with chicken fillet and vegetables/ Alexander Seleznev
ON A NOTE:
Lasagna(Italian lasagne) is a pasta product in the shape of a flat square or rectangle, as well as a traditional dish of Italian cuisine, especially the city of Bologna, prepared from this product, mixed with layers of filling, covered in sauce (usually bechamel). Layers of filling can be, in particular, meat stew or minced meat, tomatoes, spinach, other vegetables, and Parmesan cheese.
Etymology
The word "lasagna" originally described a cooking pan. Although the dish is believed to have originated in Italy, the word "lasagna" itself comes from the Greek "λάσανα" ("lasana") or "λάσανον" ("lasanon"), meaning "hot plates" or "to expose to the pot." The word was later borrowed by the Romans as "lasanum", meaning "cooking pot". The Italians then used the word to refer to the dish now known as lasagna.
According to another theory, the word "lasagna" comes from the Greek λάγανον ("lagon") - a type of flat sheet paste made from dough.
Story
Lasagna was first baked in Emilia-Romagna, but later this dish gained fame and became popular not only in Italy, but throughout the world. The first lasagnas were cooked in the oven in special frying pans without a handle, into which a certain number of layers of thin dough were placed, alternating with ragu and Parmesan cheese. In Liguria, sauces (for example, pesto) began to be added to traditional lasagna along with the stew. Sometimes lasagna dough was colored bright green by adding mashed spinach.
In the 16th century, the recipe for lasagna was borrowed and transformed in its own way by Polish cuisine, which is why lazanka appeared.
Test features
Lasagna dough is made from the same flour as pasta. This flour is prepared exclusively from durum wheat.
Layers of dough are also produced as pasta and are commercially available as dry sheets of dough.
Modern kitchen
Modern lasagna is usually prepared from six layers of dough., in this case, minced meat, mushrooms, vegetables are placed on each layer, and grated cheese and a few pieces of butter are placed on top.
For lasagna, Italians most often use types of cheese such as ricotta and mozzarella. Parmesan is required only for classic lasagna bolognese, and no other type of cheese can be used in this dish. Next, the dish is baked in the oven.
Lasagna can rightfully be considered a signature Italian dish, which is not inferior to many other delicacies of this country. Nowadays, lasagna is considered to be an international dish, so it can also be prepared at home.
The main thing in the article
Ingredients for making lasagne at home
Lasagna is a baked dish consisting of several layers of filling lying on thinly rolled sheets of dough. Also essential components of this dish are various sauces and cheese, which covers the lasagna with an appetizing golden brown crust.
Stock up on the following products:
- Onion - 1 pc.
- Olive oil – 50 ml
- Minced meat – 0.5 kg
- Salt - 0.5 tsp, pepper - to taste
- Chopped tomatoes – 0.5 kg
- Italian spices – 3 tsp
- Flour - 50 g
- Milk – 350 ml
- Butter - 60 g
- Dough sheets - 10 pcs.
- Hard cheese - 100 g
Homemade lasagna dough
There is no need to run to the store for ready-made lasagna dough; you can prepare it in your kitchen without much effort.
To do this, take:
- Flour – 350 g
- Eggs – 2 pcs.
- Cold water – 30 g
- Salt – 0.5 tsp
- Vegetable oil – 0.75 tbsp
- Sift the flour through a sieve, allow access to oxygen to make the dough fluffy.
- Make a hole in the sifted flour, break the eggs into it, pour in water and oil, add salt.
- Based on the consistency of the kneaded dough, you need to decide whether to add one or more eggs to it. The dough should not turn out too clogged.
- Then knead the dough, this action will take a lot of time. If it is too dense, add water.
- Bring it to the required soft state so that it does not stick to your hands, and leave for half an hour, covered with plastic.
- Divide the finished dough into the required number of parts and roll out thinly to the desired size (approximately 1-1.5 mm). Often it is adjusted to fit the baking dish.
- Use a knife to cut the dough into rectangles. Such blanks are suitable for immediate use. But they can also be placed in the freezer or dried.
- The last version of the dough pieces needs to be boiled for a couple of minutes in salted water, otherwise the dish will have a hard texture.
Making lasagna with minced meat at home
Using minced meat to make lasagna is quite popular. Most often, several types of minced meat are combined, for example, beef and pork. These types of meat will give the dish extraordinary juiciness.
- Cut the onion into cubes and fry a little.
- Add the minced meat to the onion and keep on fire until done.
- Add tomato puree or tomato juice to stew with the meat, cook until the excess water boils away, season with dried spices.
- Next, make the bechamel sauce. To do this, choose a container with thick walls, melt the butter in it, gradually add the sifted flour, and stir vigorously all the time.
- Remove the dishes from the heat and pour cooled milk into the hot ingredients and stir.
- Place the container on low heat again and cook the sauce, stirring continuously for about five minutes. Add salt and spices.
- Grease a rectangular baking tray with oil and place sheets of dough, apply a little sauce. Then place the minced meat filling on top of the bechamel layer and cover with another layer of dough. Continue doing this until the lasagna reaches the desired height. Finish the composition by brushing the dough with bechamel sauce.
- Sprinkle the lined dish with cheese and place in a pre-heated oven at 180°C. Bake for half an hour. If you are afraid that the cheese will burn, cover the dish with foil at the initial stage of baking.
- Cut the finished, cooled lasagna into portions.
Bolognese meat sauce for homemade lasagna
This sauce contains, at a minimum, beef or pork meat, onions, carrots, tomatoes, and herbs. The dish turns out to be quite nutritious.
- Make minced meat.
- Heat 3-4 tablespoons of olive oil in a deep bowl and fry the minced meat in it for five minutes.
- Peel the vegetables. Continue cooking, adding the onion and garlic to the Dutch oven.
- Grate the carrots using a grater using the medium attachment. Fry it together with the minced meat for at least ten minutes.
- Salt and season the filling for the sauce with pepper, add chopped herbs.
- To get a more delicate filling, add a few tablespoons of sugar to it. This will give the sauce a sweet and sour taste.
- Then pour half a glass of white wine into the sauce and, after boiling, leave to simmer over low heat.
- While the stewing process continues, pour boiling water over the tomatoes and peel them: the vegetables should be as ripe as possible, this will yield more juice. Use a blender to puree the tomatoes.
- Simmer the puree with the sauce, you can add a little water. As soon as the first bubbles appear, indicating that the sauce is boiling, pour half a glass of cream or sour cream with high fat content into it.
- Now comes the longest process of cooking the sauce. This will take at least two hours. Reduce heat to low until the sauce barely simmers. During this time, it is necessary to make adjustments to the amount of added salt and spices.
- The Bolognese sauce should be quite thick and smooth.
Recipe for bechamel sauce for lasagna
Bechamel sauce has a pronounced creamy taste and combines ingredients such as milk, butter, flour. It is not only used for lasagna, it is also served with a wide variety of European dishes. The standard recipe for bechamel sauce can be adjusted and improved with other products, obtaining your favorite taste of this sauce.
Ingredients for the sauce:
- milk - 1 l
- butter – 100-120 g
- flour – 100-120 g
- nutmeg (to taste)
- ground black pepper.
It must be remembered that the more milk you use, the thinner the sauce will be. Once the sauce cools, it will become thicker.
- After the sauce boils, cook it over low heat for about five minutes, stirring continuously.
- Salt the sauce and season it with spices, add a small piece of butter and leave to simmer.
- The sauce should have a uniform structure. If you are unable to prevent the formation of lumps, rub the Bechamel through cheesecloth or a sieve.
Homemade lasagna: step-by-step recipe with photos
Start preparing the necessary components:
- Wrap the pan tightly in foil and bake for 20 minutes at 170°C. Afterwards, remove the foil and bake the dish until golden brown. Lasagna is served hot, enjoy your meal!
Options for preparing homemade lasagna with chicken and mushrooms
- Fry the onion in sunflower oil until soft.
- Add the chopped chicken to the pan and continue frying for another ten minutes.
- Take tomato juice and season it with Italian spices.
- Start preparing the Bechamel sauce from the example above.
- Lay out the lasagna preparations in the following order: lasagna sheets, then half the filling, and a generous layer of Bechamel sauce. Repeat this algorithm one more time. Finish the sequence of products by placing pasta sheets on top and pouring tomato sauce on top.
- Bake lasagna in the oven for 25 minutes.
- After the specified time has passed, sprinkle the dish with hard cheese and continue baking for the same amount of time.
Be careful! Some types of lasagna sheets need to be boiled first. Therefore, carefully study the manufacturer's recommendations for preparation.
- Mushrooms will help add a refined note to the taste of the chicken lasagna filling. They must be fried together with onions and chicken. They will add more nutrition to the dish.
Vegetarian lasagna: a simple recipe with photos
Stock up on the following products:
- Cut all the vegetables and simmer in an oiled frying pan for about ten minutes, add salt and pepper to taste.
- Prepare Bechamel sauce: fry melted butter and flour + milk. After boiling, reduce the heat and simmer the sauce until it reaches the consistency of sour cream.
- If lasagne sheets need to be pre-treated, place them in a deep container and fill with hot water for 15 minutes.
- Next is the familiar scheme: lay out the sheets - sauce - filling, repeat this sequence the required number of times. Finish the process by sprinkling the dish with hard cheese and bake for half an hour to forty minutes.
While preparing the vegetable filling, add a few tablespoons of cream to it - this will make it more juicy and acquire a delicate milky tint.
Secrets of making the most delicious lasagna
- If you purchased ready-made lasagne sheets at the store, carefully study the instructions for preparing them. If the dough needs to be pre-boiled, add a few tablespoons of oil to boiling water.
- To ensure that the finished lasagna remains intact when serving and does not fall apart, place the lasagne sheets crosswise in the baking dish.
- It is best to choose ceramic or heat-resistant glassware for baking. Cast iron products or those with a non-stick coating are also suitable for this purpose.
- Most often, mozzarella and Parmesan are chosen to prepare classic Italian lasagna: with these types of cheeses, the dish will have an unusual aroma and give off a slight spice.
- Lasagna sauce is prepared from tomatoes with spices and other vegetables, smoked or meat products are added. Also, in addition to tomato, cream sauce is cooked.
- Usually a meat filling is made from several types of meat, which is fried with vegetables and then with tomato sauce. The filling for lasagna can be lean - with vegetables and mushrooms, and also consisting of seafood.
- Much to your surprise, the filling for lasagna can be made sweet - with fruits and spices, like cinnamon. The sauce is prepared with sour cream, curd, with the addition of lemon juice and vanilla. You can serve sweet lasagna with whipped cream.
Homemade lasagna: video recipes
Such a delicious dish as lasagna has long become a decoration of the tables of not only Italian cuisine - it is prepared in many countries around the world. And if you decide to treat yourself to such a tasty treat, then the tips given will help you cope with this task.
Minced meat filling is one of the most popular lasagna fillings. In our recipe, minced meat alternates with Bechamel sauce, and this makes it even more delicious.
Ingredients:
Lasagna(sheets) – 1 package
Ground meat mixed - 500 grams
Onion onions - 200 grams
Tomato puree(juice, diluted paste) - 400-500 grams
Cheese(Parmesan is better)
Spices: salt, ground black pepper.
for bechamel sauce
Milk- 2 glasses
Flour premium - 2 tablespoons
Butter- 100g
Spices: salt, nutmeg and bay leaf (optional).
Lasagna filling
1 . Fry the onion in sunflower or olive oil until golden brown.
2.
Add minced meat to the onion, salt and pepper. Continue frying until the meat is completely cooked.
3.
Without removing the pan from the heat, add tomatoes to the minced meat (tomato paste, thick tomato juice, peeled tomatoes).
4. Simmer without a lid to allow excess liquid to evaporate. Add herbs (basil and parsley). If the greens are dried, you should add them along with the tomatoes. If the greens are fresh, you can add them at the end of the stew.
Bechamel sauce
5.
This delicious and famous sauce is very easy to prepare. First you need to melt the butter in a small thick-walled saucepan.
6.
Add flour to melted butter. Lightly fry.
7.
The result was a mixture called “Ru”.
8
. Then there are several options:
Some people pour cold milk into the “Roux” mixture, mix thoroughly and cook over low heat for about 5 minutes, add spices.
Others, first bring the milk to a boil, add nutmeg and bay leaf to it, let it brew for 10 minutes, then pour the milk in a thin stream into the “Roux”, as soon as the sauce boils, remove from the heat, add a little salt.
9.
The sauce is ready. Béchamel is one of the four most popular sauces in France. Traditional Bolognese lasagna is prepared with this simple and tasty sauce.
Cooking lasagna with minced meat
10
. Place lasagna sheets on a baking sheet greased with butter. Please note that some types of lasagna sheets require preliminary preparation (dip the sheets in boiling water for a short time). Cooking instructions are indicated on the pasta packaging.
11.
Place Bechamel sauce on lasagne sheets, and minced meat with tomato on top of it.
12.
Sprinkle grated cheese on top.
Italian lasagna is loved by many today. Some historians believe that how to make lasagna or a dish similar to it was known back in Ancient Rome. The preparation of lasagna in its modern form originates in the province of Emilia-Romagna, from where the lasagne recipe spread throughout Italy. To this day, lasagna is considered a classic dish of the city of Bologna, located in this province. That is why the classic lasagna is lasagna bolognese. In addition, almost every province or city has its own lasagna recipe For example, in Naples - Neapolitan lasagna, in Sicily - Sicilian lasagna. The cooking recipe allowed for experimentation and the use of different products.
A few words about how to make lasagna dough. If you are interested in lasagna, this dough recipe should not scare you away. It is advisable to knead the dough for lasagna from durum wheat flour, which is usually used to make pasta. The recipe for lasagna dough is quite simple: flour, eggs, water, salt, olive oil. There is one note on the question of how to prepare lasagna sheets: you need to knead for a long time to get a plastic lasagne dough. The cooking recipe calls for just such a test. Today in the supermarket you can easily buy ready-made layers for lasagna, lasagna recipe after this it will become much easier for you. But even if you haven’t found lasagna sheets, we will advise you how to cook lasagna without them. So, there is pasta lasagna, puff pastry lasagna, pita lasagna, lazy lasagna, and even pancake lasagna. Lasagna, a pita bread recipe, is often referred to as a lazy lasagna recipe. It should also be added that traditionally 6 layers of dough are used, this is how classic lasagna is prepared, the recipe for which was invented in Bologna.
We have already told you how to prepare dough for lasagna, now it’s time to talk about how to prepare lasagna. Lasagna recipes There are many, the filling for lasagna can be very different. There is meat lasagna, lean lasagna or vegetarian lasagna, mushroom lasagna, fish lasagna, seafood lasagna, vegetable lasagna, cheese lasagna. Cheese lasagna is made with ricotta or mozzarella cheese. But if you are interested in lasagna Bolognese, this recipe allows the use of only Parmesan cheese. This lasagna recipe can be complex or simple, depending on the amount of lasagna ingredients. In short, the choice is very large, for every taste: lasagna with meat or lasagna with minced meat, lasagna with chicken, lasagna with mushrooms, lasagna with chicken and mushrooms, lasagna with minced meat and mushrooms.
If you cannot live without meat, a recipe for lasagna with minced meat or a recipe for meat lasagna, a recipe for lasagna with chicken will suit you. All that remains is to find out how to cook lasagna with minced meat: to do this, look at the lasagna with minced meat recipe, how to cook lasagna with minced meat or lasagna with minced meat recipe with photos. If you are on a diet or a vegetarian, prepare vegetable lasagna, pasta lasagna recipe, mushroom lasagna recipe. Lasagna with vegetables, for example, potato lasagna, will be healthy and tasty. If you're looking for a more sophisticated recipe, spinach lasagna is for you. By the way, sometimes you can see on a package with green sheets of lasagna the inscription “lasagna with spinach” - this means that grated spinach was added to the lasagna dough.
The best sauce for lasagna is bechamel. Bechamel sauce is for lasagna what mayonnaise is for Olivier. Of course, you can buy bechamel for lasagna, but it’s better to make it yourself. This is the most delicious lasagna sauce; the bechamel recipe is not that complicated. You will need butter, flour, milk, salt, pepper and a dash of nutmeg to make the béchamel sauce. The recipe for lasagna is the same as for other dishes.
Many people don't know how to cook lasagna at home. Nothing complicated, we will assume that you have already decided on the lasagna recipe and you have the necessary products for the filling and lasagna dough. A lasagna recipe at home may not be much different from a restaurant one - the main thing is to have a strong desire to cook some delicious lasagna. For example, this could be a recipe for lasagna with meat, lasagna with cheese and ham, or vegetable lasagna. The recipe for homemade lasagna is generally very simple and resembles filled pancakes. That is, you simply transfer the ingredients of the lasagna, be sure to use cheese and butter, and bake it all in the oven. If you have all the necessary ingredients, preparing lasagna at home is not difficult. Of course, it would be nice to have a rectangular shape at home, although pancake lasagna will help you solve this problem too. At the restaurant lasagna cooked in the oven, lasagna at home is cooked in the oven. But lasagna in the microwave also has the right to be eaten. Everything basic is simple and now you know how to cook lasagna at home.
By the way, not only Italians know how to cook lasagna. Lasagna recipes are easy to come up with on your own. The Poles, by the way, have also known for a long time how lasagna is prepared; they call this recipe “lazanka”. So experiment, come up with your own way of preparing lasagna, you will probably end up with your own original lasagna, send us a photo to show off. And your own lasagna recipe with photos, your personalized lasagna recipe with photos will decorate our website.
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