Lasagna with minced meat is an amazingly delicious Italian dish that has gained recognition around the world. Very satisfying, prepared from layers of dough and layers of meat or vegetable filling, with Bechamel sauce. The process of preparing such lasagna with minced meat is not at all complicated.
Lasagna is perfect for any holiday or Sunday dinner.
Classic lasagna ingredients
For the bechamel sauce
100 g butter,
2 tbsp. l. flour,
0.7 l of milk,
2.5 g nutmeg,
1 bay leaf,
salt and white pepper to taste.
You also need the appropriate size baking dish: 17:25 or 20:20 cm.
Classic lasagna recipe
Remove the lasagna from the oven, let stand for 10 minutes, and then cut into portions. Enjoy your meal!
P.S. If there is no way to buy ready-made lasagna sheets in the store, you can cook it yourself. To do this, sift 400 g of flour through a sieve so that a slide is obtained. Then we make a recess in the center of this slide, where we drive in 5 large eggs, salt to taste and knead the dough. It's even easier to do this in a food processor. We roll into a ball, send it closer to the heat, for twenty minutes.
Then we divide it into nine parts and roll each part into a thin layer no more than 1.5 mm thick. Boil the layers in boiling salted water for ten minutes. Store the prepared dough strips in the freezer.
And especially about the tomato puree for lasagna. This is NOT tomato paste, this is puree, it is much thinner, more like liquid ketchup without additives. There is a store, in banks. You can also make mashed potatoes at home by passing the tomatoes through a meat grinder and then through a large sieve.
And, girls and boys, write in the comments who cooked lasagna with what sheets. I took pasta zara, it turned out great, not sour and not hard. Barilla and Rolton become limp. Who else cooked with what and how it turned out, share?
Lasagna is a dish of Italian cuisine, which was first prepared in the city of Bologna. Now you can bake it at home and feel like a real Italian. There are several recipes for lasagna, but traditionally it is made with tomato paste, cheese and bechamel sauce.
Classic Lasagna Recipe - Preparing the Sheets
Lasagna consists of several layers of filling, which are separated by plates of pasta. Such sheets can be bought ready-made. They are used for boiled dishes.
Advice. You can make your own lasagne sheets. Use the dough for them, as you would when making noodles or pasta.
Unless otherwise indicated in the instructions, they are boiled like spaghetti. First, boil water, salt it, add a tablespoon of any vegetable oil. Gradually lower the sheets into the water and boil until half cooked.
When the paste becomes slightly soft, remove it from boiling water and rinse in cold water. So you stop the cooking process, because it will still have to bake.
Then lay the sheets on a flat surface so that they do not stick together. Additionally, you do not need to lubricate them with oil, as it was added during cooking.
Important. Some manufacturers produce lasagna sheets that do not need to be pre-boiled. Therefore, carefully read the instructions on the box.
Lasagna - step by step classic recipe
The filling for lasagna can be anything. In most cases, it is cooked with minced meat. In addition to it, you will need: onions, tomato paste, hard cheese, milk, flour, butter, spices and herbs.
First you need to cook minced meat. Fry food only in a well-heated pan with the addition of olive oil. It can be replaced with any other vegetable oil.
Peel the onion, cut it into small cubes. Fry the vegetable over low heat until a golden hue appears.
Finely chop the meat into minced meat or use it already prepared. If you have the product in frozen form, then it must be brought to room temperature.
Add minced meat to the onion and mix thoroughly.
Continue frying the meat with onions, but at the same time stir the mixture constantly.
As the minced meat cooks, liquid will begin to appear from it. Simmer it until it has completely evaporated.
When the minced meat changes color, you can add any spices and seasonings. Use them only in crushed form, so that it is convenient to eat the dish.
Excess liquid from the meat must be drained.
Then add the tomato paste to the minced meat and onion and mix well.
Simmer food for another 10-15 minutes until a uniform color is obtained.
While the meat filling is cooling, prepare the béchamel sauce. Take butter and flour in different proportions. First melt the butter, then add the flour in small portions and mix the mixture thoroughly.
Fry the flour until golden brown and pour in warm milk in a thin stream. Boil the sauce until thickened, remove from the stove, pour into another container and leave to cool.
Of the products, it remains only to grate the cheese. Use large holes for this so that it gradually melts during baking.
Lasagna - the sequence of collecting layers
- When the filling and other ingredients with the sheets are prepared, proceed to collect the layers of lasagna. In this dish, you must strictly follow the instructions.
- For lasagna, a special narrow form with high sides is used. Put the meat filling on its bottom.
Then lay down the sheets. Try to place them as close to each other as possible or put another sheet between the previous two.
Advice. If your sheets are larger than the baking dish, then just cut them off. This must be done, as the dish will increase during baking.
Pour a thick layer of béchamel sauce on top of the sheets.
Put grated cheese on it.
Now again you need to use the meat filling.
At this stage, it's time for the second layer of paste sheets.
According to the classic recipe, about 8 layers are supposed to be used. Therefore, alternate the meat filling and bechamel with pasta sheets until the mold is filled.
Sprinkle the top layer of lasagna with cheese and season. You can also add chopped herbs.
After cooking, remove the form from the oven, remove the foil and let the dish cool slightly.
You can also cook lasagna in the microwave. The order of preparation of products and the sequence of layers is the same as in the previous recipe.
Bake the dish on medium power for about 10-15 minutes. But you should take into account that with this method of preparation you will not get a cheese crust.
Lasagna is served warm. Inside the form, the dish must be cut into portioned pieces and put them on a plate with a spatula.
Making Italian lasagna at home is very easy. The main thing in this recipe is to follow the sequence of layers, and the filling can be anything. Enjoy your meal!
For more information on how to cook lasagna with meat, see the video:
Lasagna is a prominent representative of traditional Italian cuisine, which loves pasta. So don't be surprised if, when looking for lasagna dough, you find it in the pasta section.
Because lasagna is pasta in the form of wide strips, which are laid with various fillings and baked in the oven. The Italians call the finished dish lasagne al forno, which just translates as "oven-cooked lasagna."
Today we will cook classic lasagna with bechamel sauce. Cooking will be divided into 4 independent parts:
- kneading dough for lasagna
- making bechamel sauce
- preparation of bolognese sauce (from minced meat)
- baking lasagna
Yes, you can buy the dough in the store, simplify the recipe by taking, for example, not tomatoes, but only tomato paste. It will turn out also tasty, but not quite at home.
This recipe is for those who love to cook and have a thoughtful approach to the process.
Lasagna Dough: Homemade Recipe
As I said, lasagna dough can also be bought at the store, but today we are considering the recipe “from and to” in the most detailed way.
Ingredients:
- Flour - 600 gr
- Eggs - 3 pcs
- Salt - a pinch
- Water - 100 ml
- Olive oil - 3 tbsp
Cooking:
1. Pour the sifted flour into a bowl and make a recess in the middle.
2. Break eggs into this recess and immediately add a pinch of salt.
3. And pour water there.
4. Now we take a fork and start to mix the ingredients little by little and gently.
5. After the water is absorbed into the dough, add olive oil, and continue to knead the dough with a fork.
6. Mix the ingredients until they combine into one common mass.
If the mixture turned out to be thin, then add a little flour (50 grams) to the desired consistency. If, on the contrary, the mixture is too thick and cannot be mixed with a fork, then further dilute it with water.
7. Having received a homogeneous mass, we shift it to the table and begin to knead it with our hands.
You need to knead for a long time until the dough becomes elastic, elastic and stops sticking to your hands.
The finished dough should “rest” for 30 minutes at room temperature. That is, it must be postponed and not touched for half an hour
8. We tear off small pieces from the rested dough and roll them into plates with a rolling pin. We try to roll out the plates as thin as possible so that their thickness is no more than 2-3 millimeters.
9. With a knife, cut out strips of the size that suits you from the dough.
In terms of size, I’ll say this: in the form where the lasagna will be prepared, 2-3 strips should fit in a row with a wide side
10. And now there will be a little trick. Take a cutting board and cover it with cling film. We put ready-made dough plates on it and close them with the next layer of film.
This is necessary so that the plates do not stick together.
The lasagna dough is ready and now you have three options for how to deal with it.
- Prepare lasagna right now.
- Freeze the dough for the future (for example, if unclaimed plates remain during cooking).
- Dry the dough and store it in the refrigerator, not in the freezer. To dry, you need to spread the plates on the table and let them dry at room temperature.
If you chose the third option, then before using the dough, you will need to boil it in boiling water for two minutes
With the dough finished, we proceed to the preparation of minced meat filling.
Classic bolognese sauce recipe with minced meat
Minced lasagna is fried in combination with several products and is called bolognese sauce. There are several options for this sauce, depending on what kind of pasta it is being prepared for. But the classic recipe, suitable for all dishes, looks like this.
Ingredients:
- Minced meat - 500 gr
- Onion - 1 pc.
- Tomato paste - 70 gr
- Tomatoes - 3 pcs
- Salt, pepper - to taste
- Sugar - 0.5 tsp
Cooking:
1. Pour a couple of tablespoons of olive oil into a hot pan, wait until it warms up and spread the finely chopped onion. Fry it for 3-5 minutes over medium heat (we pass it) until it acquires a golden hue.
It is not necessary to take a red onion, a regular onion is quite suitable
2. Add thawed minced meat to the fried onion. It doesn't matter what kind of meat it is made from. The fatter it is, the fatter the lasagna will turn out.
3. Fry the meat until fully cooked. This will take about 15 minutes. Don't forget to stir occasionally so it doesn't burn.
4. Add tomato paste to the well-fried minced meat and continue frying for a couple more minutes with constant stirring so that the meat turns red.
5. The next ingredient that will follow the pasta will be finely chopped tomatoes.
They can be passed through a meat grinder or chopped with a blender, but then they will lose their integrity and you will not feel the pieces of tomato when you eat lasagna. I don't like it so much, so I recommend finely chopping tomatoes
6. Fry the tomatoes until almost all the moisture has evaporated.
7. After that, add salt, sugar, you can still half a teaspoon of sugar. Reduce heat to low, cover with a lid and let simmer for 5 minutes.
In the meantime, let's move on to preparing the bechamel sauce.
How to make bechamel sauce at home without lumps
The next important component of classic lasagna is bechamel sauce. Its preparation is much easier than the name.
Ingredients:
- Milk - 1 liter
- Flour - 4 tbsp
- Butter - 70 gr
- Nutmeg - 1 pinch
- Salt, pepper - to taste
Cooking:
1. Put a saucepan on medium heat and melt the butter in it.
2. When the oil starts to sizzle, add flour to the pan and fry it lightly, stirring constantly.
The result is dense lumps with dough.
3. Now we arm ourselves with a whisk or a mixer and begin to pour milk into the pan while whisking vigorously.
The better the whipping goes, the higher the guarantee that there will be no lumps left.
4. After we make sure that there are no lumps left, add salt, pepper and grated nutmeg. You can grate the walnut yourself, or buy it already ground.
5. Mix the milk well and wait until it evaporates. At this time, you need to keep stirring the contents of the pan, because the milk will constantly tend to curl into lumps.
We are waiting for the moment when the mixture evaporates to a consistency at which it will not drain, but “slide” off the spoon
After that, remove the pan from the heat and leave the sauce to cool and infuse.
Classic lasagne with bechamel sauce and bolognese
So, all the components are ready, let's start assembling the lasagna. But before that, we need to prepare 2 more ingredients:
- Finely chopped bell pepper - 1 pc.
- Cheese, grated on a coarse grater - 200 gr
Cooking:
1. We take a regular baking sheet and cover it with baking foil in order not to suffer later when it comes time to wash it. We put parchment paper on the foil and apply a layer of bechamel sauce on it according to the size of the future lasagna.
2. Lay out sheets of dough. In this example, pre-frozen sheets were used.
If you're using a sauce that's still warm, don't be alarmed that the homemade lasagna dough starts to thaw right before your eyes. This is fine
3. Put bolognese sauce and slices of bell pepper on top of the plates.
4. Cover the top layer with bechamel sauce and repeat all layers: dough-bolognese-bell pepper. Repeat the process until the dough runs out.
It is desirable that there are at least four layers in climbing.
5. When we get to the last layer of the dough, we generously grease it with bechamel sauce, trying not to leave open areas of the dough, otherwise it will dry out.
6. The final touch is grated cheese, which must be poured on top and which gives the lasagna that appearance that we are all used to. We add half of the cheese now, and add the other half to the finished hot dish.
7. We send the lasagna to the oven, heated to 200 degrees for 30-40 minutes. During this time, the dough hidden in the sauces will be thoroughly soaked and baked. Don't be surprised if the lasagna spreads all over the pan - that's the way it should be.
8. We take out the lasagna from the oven, sprinkle it with cheese, wait for it to melt and it's ready. Can be cut into pieces and served.
Enjoy your meal!
As you can see, the process of making lasagna at home, although quite long, is absolutely not complicated. So, if you are a lover of Italian cuisine, then you can safely start cooking.
Thank you for your attention.
Lasagna, along with pizza, has become literally the hallmark of Italian cuisine. This is a dish of several sheets of dough with a variety of toppings, sauce and cheese.
The history of the appearance of the dish
According to some historians, a dish similar to lasagna was known in ancient Rome. His recipe in a modern version appeared in the province of Emilia-Romagna. Here is the city of Bologna, whose culinary masterpiece it is recognized. That's why Lasagna bolognese is considered the traditional way of preparing this dish..
Subsequently, lasagna began to cook throughout Italy. Practically each area has its own secrets creating this "work of Italian classics".
In different regions of Italy, different types of cheese are added, the composition of the sauce and the filling are different. Somewhere the dish is prepared with the usual tomato sauce, somewhere - exclusively with Bechamel sauce. Filling options include: minced meat, seafood, sausages, vegetables, fruits and berries.
Ingredients
homemade italian lasagna recipe requires the following ingredients:
- pasta or lasagna dough;
- cheese;
- sauce;
- filling.
Paste
Exists several different cooking methods:
- make your own pasta
- buy lasagna sheets in the store in finished form;
- not use paste at all, but shift the filling with pita bread, pasta, puff pastry or pancakes.
If you want to cook traditional Italian lasagna, the dough for it is better to make it yourself.
According to the classic recipe for making dough for lasagna sheets at home you will need:
- premium flour - 250 grams;
- flour of the 2nd grade or durum flour (GOST 16439-70 must be indicated on the package) - 250 grams;
- eggs - 4 pcs.;
- olive oil - 1 tsp;
- salt.
The finished dough is placed in the refrigerator to rest for about half an hour. Then they take it out, roll up an oblong sausage and cut it into equal pieces. Each piece is rolled out thinly. The thickness of the finished layer is 1.5-2 mm.
If you are using store bought paste, Be sure to read the cooking instructions on the package.. Some types of sheets are first boiled, others are simply soaked in water.
To boil the pasta, you need to boil water (1 liter per 100 g), add olive oil (thanks to it, the pasta will not stick together), salt and put the leaves one by one in a pot of boiling water. Boil until half cooked or "al dente" (Italian "by the tooth").
Sauce
There is a great variety of sauces for lasagna: tomato and cream, based on broths and with the addition of all kinds of sausages or smoked meats, with vegetables and seasonings. Nonetheless, Bechamel remains the classic sauce for this dish.. Another popular sauce for all kinds of pasta and pasta is Bolognese.
Like other ingredients, they can be bought at the supermarket, but your culinary experiment will be much more successful if you cook "Bechamel" or "Bolognese" in your own kitchen.
"Bechamel"
You will need the following products:
- 50 grams of butter;
- 0.5 l cream;
- 2 tbsp. spoons of flour;
- salt.
Melt the butter in a saucepan, pour flour into it and fry for 2 minutes, stirring constantly. At this time, cream is heated in another saucepan, bringing it to to a high temperature, but not allowing to boil, add salt.
It is very important that the cream is hot, this will reduce the possibility of lumps in the sauce. Cream is added in small portions to the fried flour, without ceasing to mix. The sauce is ready! It should be similar in texture to sour cream..
In "Bechamel" you can add some spices, and replace the cream with milk or meat broth.
You can watch the classic Bechamel recipe in the video:
"Bolognese"
To prepare the sauce, take:
- 600-700 grams of minced pork and beef;
- tomatoes - 5-6 pcs. (they can be replaced with 400 g of canned tomatoes);
- onions - 2-3 pcs.;
- 2 cloves of garlic;
- dry wine - 100 ml;
- butter - 1-2 tbsp. spoons;
- olive oil - 4-5 tbsp. spoons;
- fresh parsley or basil;
- salt;
- pepper.
Wash the tomatoes and remove the skin from them. To do this, in place of the stalk of each of the tomatoes, a cross-shaped incision is made and pour boiling water. After two minutes, transfer to cold water. The skin will peel off easily.
After that, the tomatoes are chopped in a blender, finely chopped peeled onions, garlic and herbs. in a saucepan heat butter and olive oil together, spread the onion, salt, pepper and fry until soft.
Add 1 clove of finely chopped garlic, fry for another minute and transfer the onion and garlic from the saucepan to a bowl, leaving the oil in the saucepan. Minced meat is put into it and fried, separating large lumps with a spatula, until tender over medium heat.
Then put tomatoes and fried onions to the minced meat, mix, pour in the wine and simmer for 3 minutes, stirring constantly. The sauce is left to salt, pepper and simmer at a low temperature under the lid for about half an hour. Greens and a second clove of garlic are added to the finished Bolognese, mix and leave to reach under the lid.
If desired, you can sweeten a little or add tomato sauce.
You can see another Bolognese sauce recipe in this video:
Cheese
Classic lasagna recipe must add cheese. For lasagna, bolognese is exclusively parmesan. Other variations of this dish allow the use of mozzarella or ricotta, as well as combinations of both. Parmesan and mozzarella will add spice and tenderness to lasagna. Hard cheeses will be good in a duet with soft, creamy ones.
The required amount of cheese and the method of preparation depend on the recipe. Sometimes each layer of lasagna is sprinkled with cheese, sometimes only the top. There are types of lasagna that, in addition to pasta, are prepared only with cheese and sauce..
Filling
In principle, it can be anything, from meat to vegetables and fruits.
Classic lasagna - with minced meat of course, the recipe of which is very simple. Traditionally, minced meat is just fried with vegetables and onions and stewed with tomatoes or tomato sauce.
Seafood is also an excellent topping. for this dish. To prepare it, take peeled shrimp, mussels and squid in equal proportions (about 200 g each), cook them until half cooked, and then stew in a pan with finely chopped tomatoes, olive oil, a glass of water and bay leaf for about 15 minutes. Shortly before readiness, chopped parsley is added.
Such stuffing combined with bechamel sauce and cream cheese. Sauce is poured at the bottom of the mold, then a layer of pasta is laid out, seafood is on top, then again smeared with sauce and sprinkled with cheese. This is repeated several times. Bake lasagna with seafood in the oven for about 40 minutes.
How to cook lasagna with minced meat at home - watch the recipe for cooking at home in this video:
Delicious non-standard recipes
Vegetarian
To make vegetable lasagna at home according to this recipe, you will need:
- 5-6 pasta sheets;
- 200 grams of champignons;
- eggplant;
- 2 bell peppers;
- vegetable marrow;
- bulb;
- Parmesan;
- Mozzarella;
- Bechamel sauce;
- olive oil;
- tomato paste;
- salt.
First you need to fry finely chopped champignons. Cut eggplant, zucchini and peppers into cubes. Then olive oil is poured into the pan, chopped onions are fried, vegetables are added and all together are fried for a few more minutes. 1-2 tablespoons of tomato paste are added to the vegetables, after which they are stewed for 10 minutes. When the vegetables have cooled down a bit, champignons and Bechamel sauce are added to them.
A sheet of pasta is placed in an oiled mold, vegetable stew and mozzarella are placed on it. Thus, at least 5 layers are made. The dish is baked in the oven for about half an hour.
Dessert
To make this Italian-style dessert, you will need:
- 3-4 sheets of pasta;
- 400 grams of canned cherries;
- 0.5 kg of cottage cheese;
- 100 ml cream;
- 4 tbsp. spoons of sand for berry filling;
- 50 g of sand for curd filling;
- 1 teaspoon cinnamon;
- 1-2 tbsp. spoons of chopped almonds;
- 1 st. a spoonful of lemon juice;
- 1 sachet of vanilla sugar;
- butter (for greasing the mold).
Canned cherries without syrup are mixed with almonds, cinnamon and sugar to make a berry filling. For curd filling cottage cheese, cream, vanilla and regular sugar and lemon juice are beaten with a mixer until smooth.
Pasta should be boiled until cooked and cooled. Put a layer of pasta into the prepared form, then a layer of curd filling, then a layer of berry and so on layer by layer. Dessert is removed in the refrigerator for at least an hour. Before putting on the table, the dish can be greased with whipped cream and sprinkled with nuts.
Cold with fish
One of the most famous dishes of Italian national cuisine, and especially the city of Bologna, is, of course, lasagna. Also called pasta in the form of a rectangle or square, from which the dish is actually prepared.
How many years have passed since then, when we have not even heard such a name, not only have we not tried it. And now many have already learned how to cook it at home in their kitchen. Turns out it's pretty easy to make at home.
There are various recipes for preparing this delicious dish, mainly it is prepared either with meat or vegetables. Today we are preparing a classic version of this dish. It is made from minced meat, Bechamel sauce and cheese. Italians cook it with parmesan cheese. But this is only for the classic version. Other versions of it are prepared with mozzarella or ricotta cheese. But as an anti-crisis option, we will use our Dutch cheese. It is quite firm and will give us a lovely golden brown.
Lasagna "Bolognese" according to the classic recipe
We will need:
- minced meat - 500 gr
- lasagna sheets - 10 - 12 pieces
- hard cheese - 300 gr
- carrots - 1 pc.
- onion - 2 pcs
- bell pepper - 4 pcs
- tomato - 1 pc (large)
- dry white wine - 100 gr (or meat broth)
- parsley -3-4 sprigs
- basil - 3-4 sprigs
- garlic - 2 cloves
- olive oil - 4 tbsp. spoons
- spices - oregano, rosemary, thyme, coriander (or a mixture of Provencal herbs and spices for meat)
- salt, pepper - to taste
For the bechamel sauce:
- milk - 750 ml
- butter - 90 gr
- wheat flour - 90 gr. (3.5 tablespoons)
- cheese - 50 gr (optional)
- salt - 0.5 tsp
- pepper - a pinch
- ground nutmeg - pinch
- bay leaf - 1 pc.
Cooking:
1. Cut the onion into small cubes and fry it in a pan in olive oil until golden brown.
2. While the onion is fried, grate the carrots on a medium grater. I used a Korean carrot grater. Add it to the fried onion, and fry over medium heat until it softens.
3. During this time, cut the bell pepper into small strips and add it to the pan. Fry for 5-7 minutes until it softens.
4. Now it's the turn of minced meat. Of course, it is better to make it yourself, and take a good young veal for this.
We put the minced meat in a frying pan, reduce the heat to a minimum and pour in the dry white wine. Wine can be replaced with meat broth, or, in extreme cases, just add boiled water. The liquid will help break up the lumps of minced meat and make it homogeneous. Add spices to minced meat, salt to taste.
5. Simmer, stirring occasionally, until the liquid has completely evaporated.
6. Grate a large juicy tomato. Discard the rest of the skin. Add the resulting tomato puree to the minced meat, in which there is no liquid left. Stir and again evaporate all the liquid over very low heat. This will take another 10-15 minutes.
If you are preparing a dish in the winter, then instead of a tomato, you can use either homemade 4-5 tablespoons, or store-bought - 2 tablespoons.
7. Add chopped garlic, and finely chopped parsley with basil. Pepper to taste. Taste for salt, if not enough add salt. Simmer for another 5 minutes, cover with a lid, turn off the heat. Let it brew a little.
Bechamel sauce recipe
1. Prepare all the necessary products and equipment. During the preparation of the sauce, it must be stirred almost constantly, so all products should be at hand.
2. We will need a saucepan or a saucepan with a thick bottom, you can also prepare the sauce in a pan with high sides. Whisk, large and small spoon, knife.
3. Melt the butter over low heat. The fire should not be large, otherwise the oil will burn, quickly acquire an ugly gray color and an unpleasant odor. Therefore, it is better to cook on low heat.
4. When the butter is melted, add flour, stir it constantly. It should be slightly fried, but in no case overcooked. The color when frying should be yellow, like the color of butter. There should be a slight pleasant nutty smell. Add the pre-cooked chopped nutmeg to the flour. I usually have a whole nut, and I scrape it with a knife. And I use the resulting scales as much as necessary. It will immediately give an additional pleasant nutty flavor to our sauce.
5. Fry the flour in oil for 2 minutes and pour in the milk. Thoroughly mix the contents with a whisk. We make sure that there are no lumps.
6. Add gas and bring the milk to a boil. It is advisable not to leave the stove at all, stir the sauce more often. Sometimes you walk away literally for a minute, you come back, and lumps appeared in the sauce. And then you start breaking them again. It is better to be patient and stand next to the sauce until it is completely ready.
7. Cook the sauce for about 10-15 minutes, until it thickens. The sauce should have the consistency of not very thick sour cream. If desired, you can add grated cheese, stir it until completely dissolved. Salt and pepper. Bay leaves are sometimes added for taste and smell. When ready, turn off the gas and let the sauce cool slightly. During this time, it will thicken even more.
Now it remains only to assemble and bake the lasagna in the oven.
We collect lasagna and bake it in the oven
1. We prepare a form with high sides. It is desirable that it be with right angles. I unfortunately don't have one. And so I have to cut lasagna sheets to size. And this is very inconvenient, the sheets break unevenly, into many unnecessary fragments. We spread the bechamel sauce on the bottom with the first layer, not all of course, just a little bit so that it is only slightly covered.
2. Now lay out the sheets, covering the entire bottom with them. I post dry sheets, but there are some varieties that need pre-boiling. Each package of sheets tells how to use them. Therefore, before you start making a dish, you need to read the instructions.
3. Lay out part of the minced meat on the prepared sheets. Distribute it evenly over the entire surface. You need to decide how many layers you want to get. I got 5 layers, but you can make 4 or 3. Roughly divide the minced meat into portions, and then it will be easier to form layers. In general, the more layers, the more correct.
4. Cover the minced meat with bechamel sauce.
5. Then a layer of cheese. Cheese should also be pre-divided into the number of layers. In addition, not every layer can be covered with cheese, but, for example, through one. It's all optional.
6. Then again a layer of sheets. Then minced meat, again sauce and cheese. And so on until the end, until the stuffing is over. Spread the remaining bechamel sauce on top. And we should have cheese left, we sprinkle it on an almost ready dish at the very end of cooking.
7. Cover the form with foil and set for 30 minutes in an oven preheated to 180 degrees.
8. After 30 minutes, we take out the form, remove the foil and sprinkle everything with cheese. Put in the oven for another 15 minutes. The top will be covered with a ruddy fragrant crust.
9. When ready, we take out the finished dish from the oven. We give him the opportunity to brew a little and cool down. Very hot lasagna will be difficult to cut into even portions. Therefore, we give the opportunity to the cheese crust to cool, and then calmly cut.
In order not to cut it, you can immediately prepare portioned pieces. We take one sheet of lasagna, spread the first layer on it, then the second and so on, according to the recipe indicated above. We make as many servings for how many people you want to cook it.
What if the store couldn't find ready-made lasagne sheets? Don't miss out on this delicious dish! Make your own sheets!
How to make lasagna sheets at home
We will need:
- premium flour - 400 gr.
- egg - 2-3 pcs.
- olive oil - 3-4 tbsp. spoons
- water - 2-3 tbsp. spoons
- salt - a pinch
Cooking:
1. Sift flour on the table, make a hole in the middle. Drive eggs into it, salt. Add vegetable oil.
2. Knead the dough, add a couple of tablespoons of water. The dough should be elastic, and should not stick to your hands. Here you need to be patient, you need to knead the dough for about 15 minutes.
3. When you have reached the desired consistency, cover the dough with a napkin and let it stand for 40 minutes.
4. Then divide it into 5-6 parts and thinly roll each part to the desired shape.
5. Leave the finished sheets on the table for 2-3 hours, lightly dusting them with flour to dry them.
6. Then boil them in salted water with olive oil.
7. Get it, let the water drain. Everything you can cook. If there are unused sheets left, they can be folded in a pile, put in a bag and put in the refrigerator. They can be stored there for up to two months.
If you can find durum wheat flour, then the cooked sheets cannot be distinguished from Italian ones.
And so, we looked at how to cook classic Bolognese lasagna, dough for it and bechamel sauce. Now we are, as they say, fully armed, and nothing will stop us from preparing this delicious Italian dish.
Enjoy your meal!
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