Royal lasagna recipe. Lasagna at home: recipes with photos

Lasagna with minced meat is one of the most popular variations of an Italian dish that is easy to cook at home. As dense layers, between which the minced meat is laid, both ready-made sheets of lasagna and pita bread, plates can serve. unleavened dough, pasta and even some vegetables. Minced meat can also be different: chicken, pork, pork and beef, etc.

Classic lasagna recipe with minced meat in the oven

Main Components this recipe- prepared sheets for lasagna and chopped meat. Traditional bechamel sauce is used for pouring, and the dish is baked under a layer grated cheese. For baking, you will need a baking sheet or a rectangular shape.

Cooking time: 50-60 minutes

Servings Per Container: 8.

1 hour. 25 min. Seal

Enjoy your meal!

Lasagna with minced chicken and bechamel sauce

Minced chicken in this recipe can be used both ready-made and made by hand by chopping chicken fillet in a blender or meat grinder. classic sauce bechamel goes well with lasagna and chicken meat, the dish turns out to be satisfying, but does not leave a feeling of heaviness.

Ingredients:

• Minced chicken - 300 g.
• Lasagna - 1 pack.
• Onions and carrots - 1 pc.
• Tomato paste - 1 tbsp. l.
• Garlic - 3-4 cloves.
• Butter or margarine - 100 g.
• Flour - 100 g.
• Cheese - 200 g.
• Milk - 400-500 ml.
• Salt, pepper, nutmeg to taste.

Cooking process:

1. Make a vegetable fry from chopped onions and carrots, holding them in a pan with oil for about 10 minutes with regular stirring.
2. Put the minced meat to the vegetables and fry with them until almost cooked. Then add tomato paste, salt, garlic and seasonings and simmer for 7-10 minutes, making sure that the food does not burn.
3. Melt butter or margarine in a saucepan or saucepan. Make a small power on the stove and pour in the flour, stirring constantly.
4. Pour the milk into the flour fried in butter, stir thoroughly so that no flour clots remain. When it begins to boil, stir the contents and keep on the stove to thicken.
5. Layer the lasagna sheets, filling and mince into the prepared pan. Before laying out, grease the mold with oil. The last should be the lasagne sheets. You need to try to distribute the sauce so that there is a part for pouring all the layers together.
6. Coarsely grate the cheese and sprinkle the lasagne on top. For spice, you can mix the cheese with spices, such as oregano or a mixture of Italian herbs.
7. Heat the oven at 180-200 degrees, place the lasagna inside and cook for 30-40 minutes. Juicy Italian dish goes wonderfully with fresh vegetables, green salad and light drinks.

Enjoy your meal!

A simple and delicious lasagna recipe with minced pita bread

Lavash is quite capable of replacing classic lasagna sheets. With it, the dish cooks faster and turns out easier. You can use large sheets or cut them into pieces, thus varying the number of layers and dimensions of the finished dish.

Ingredients:

• Minced meat - 500 g.
• Lavash - 3 sheets.
• Tomatoes - 7 pcs.
• Onion - 1 pc.
• Cheese - 200 g.
• Butter - 3 tbsp. l.
• Mozzarella cheese -150 g.
• Milk - 250 ml.
• Garlic optional.
• Salt and seasonings to taste.

Cooking process:

1. Fry ground beef and onion in a frying pan. At first, it is better to do this without using a lid, so that the excess liquid comes out, and the meat component and onions become brown. After adding salt and spices, close the lid and simmer the contents for 7 minutes.
2. Immediately peel the tomatoes by scalding with boiling water or remove it gradually by rubbing the tomatoes through a sieve or grater. You can use a blender. Squeeze garlic into the tomato mass (or do not use it) and stew the tomatoes in a separate container for about 15 minutes, you can add a little salt.
3. Weld the fill-bechamel. Fry the flour in oil for a few minutes, then pour in the milk, stir the mass and boil until thick.
4. Prepare the cheese layer ahead of time. Grate the hard cheese on a grater while keeping it aside. Cut the mozzarella into slices and also push aside until use.
5. In a mold treated with oil on all sides and bottom, lay out a sheet of pita bread. After greasing it with stewed tomato gruel. Then pour some of the bechamel sauce and lay out a layer of minced meat. On top of the minced meat - a piece of grated cheese.
6. Repeat the layers in the same order. And on the topmost place tomato paste, bechamel and pieces of mozzarella.
7. Turn on the oven 180 degrees. Cover the lasagna with foil and bake for 20 minutes. Then continue to bake without foil for another 15-20 minutes. Lasagna will turn out appetizing, fragrant, ruddy and incredibly tasty.

Enjoy your meal!

Lasagna with minced meat and mushrooms at home

For lasagna, any mushrooms that you have are suitable, preferably already boiled. AT fresh only champignons are suitable for frying. The amount of mushroom mass can be varied to your taste.

Ingredients:

• Minced meat - 500 g.
• Mushrooms - 300 g.
• Lasagna sheets - 1 pack.
• Tomatoes - 3 pcs.
• Onion - 1 head.
• Vegetable oil - 100 g.
• Tomato paste - 2 tbsp. l.
• Salt and pepper to taste.
• Cheese - 300 g.
• Flour - 100 g.
• Milk - 700 ml.
• Butter - 70 g.
• Nutmeg - ¼ tsp

Cooking process:

1. Boil mushrooms (everything except mushrooms) in salted water for 20-30 minutes, then rinse and dry. Depending on the size, cut into 2-4 parts, and small ones can be used whole. Fry in a pan. If you cook lasagna with mushrooms, wash them well enough, cut them and fry them right away.
2. Saute onions in half rings sunflower oil and then add minced meat to it. Fry the onion with minced meat for 10 minutes without a lid, stirring a couple of times.
3. Remove the peel from a tomato in a way convenient for you: you can pour over boiling water and remove it, or you can try without using boiling water. Cut the tomatoes into several pieces and place them in a frying pan with minced meat. Send tomato paste there. Simmer everything for about 15 minutes.
4. Prepare bechamel sauce traditional technology: put a container with butter on the stove, add and mix the flour, pour in the milk and, stirring everything, cook the mass until the required density is reached. During the cooking process, add nutmeg to taste.
5. In a deep and wide form, smeared with oil, lay out a layer of lasagna sheets. Top with béchamel sauce, and then minced meat.
6. Put the sheets again in the next layer, then the sauce, and then the mushrooms. The last layer in the workpiece should be sheets of lasagna covered with sauce.
7. Grate cheese. You can take any hard cheese, but if you want a dish as close as possible to the original Italian cuisine, take parmesan. Sprinkle cheese on top of lasagna.
8. Bake lasagna with mushrooms in the oven for 20-30 minutes at a temperature of 180 degrees. After removing from the oven, you can decorate ready meal greenery.

Enjoy your meal!

Classic lasagna with minced meat and cheese

Cheese plays the main role in this recipe, it is used in three types: parmesan, ricotta and mozzarella. Instead of béchamel sauce, Italian marinara tomato sauce is put in lasagna, which can be bought at the store or cooked at home.

Ingredients:

• Minced beef or pork and beef - 400-500 g.
• Lasagna (sheets) - 350-400 g.
• Marinara sauce - 800-900 g.
• Parmesan cheese - 50 g.
• Ricotta cheese - 450 g.
• Mozzarella cheese - 600 g.
• Garlic - 2 cloves.
• Olive oil, salt, pepper, oregano, parsley.

Cooking process:

1. Fry the minced meat in oil along with chopped garlic, oregano, pepper and salt.
2. Put the marinara sauce to the minced meat, mix the ingredients and keep in the pan for several minutes until the sauce reaches the temperature of the minced meat.
3. Grate the parmesan and divide into 2 parts. Mix one half with crumbled ricotta cheese, set the other aside.
4. Cut the mozzarella into slices and leave aside for a while.
5. Line the form with parchment or grease with oil and sprinkle with flour. Put a piece of minced meat in the first layer.
6. Lay sheets of lasagna on top of minced meat, then part of ricotta with parmesan and part of mozzarella chunks.
7. Repeat the layers again: minced meat with marinara, lasagne sheets, then cheeses - grated and plates.
8. Cover the last layer of sheets with a thin layer of minced meat and finish laying the layers with cheese.
9. Put the foil-covered lasagne in the oven, turn on the 180-190 degree mode and bake for 15 minutes. After removing the foil, increase the temperature by 10-20 degrees and cook for another 20 minutes.
10. Serve lasagna with chopped parsley. You can use other greens to your taste.

Enjoy your meal!

Lazy Lasagna with Minced Meat - Easy and Quick Recipe

This recipe uses boiled pasta instead of lasagne sheets. You can prepare such a dish from a mixture different varieties pasta. You can also use unclaimed pasta that has stood in the refrigerator.

Ingredients:

• Minced meat - 0.4-0.5 kg.
• Champignons - 250 g.
• Tomatoes - 200 g.
• Onion - 100 g.
• Cheese - 200 g.
• Pasta - 500-600 g.
• Flour - 70 g.
• Milk - 500 ml.
• Butter - 50 g.
• Salt, spices, vegetable oil.

Cooking process:

1. Boil macaroni until half cooked, drain in a colander. It is recommended to take pasta durum varieties and it is better if they are large curly. Spaghetti and lasagna noodles won't work.
2. Fry minced meat with diced onion in a pan for 10-15 minutes.
3. Mushrooms turn into plates and fry separately. This will take just a couple of minutes.
4. Remove the skin from the tomatoes, cut them into cubes and add to the mushrooms. Salt and pepper, stir and keep the mass in the pan under the lid for 7-10 minutes.
5. Then mix the minced meat and the mass of mushrooms and tomatoes, simmer everything under the lid for 5-7 minutes.
6. Cook the sauce from flour, butter and milk. The sequence of actions in this case is as follows: gradually pour flour into the oil heated in a pan and stir it with a spatula. Then slowly pour in the milk, ensuring the mixture has a uniform consistency by constantly kneading. Be sure to stretch the lumps if they are still formed. Keep the sauce on low heat until it reaches the desired thickness. salt and ground pepper add to the sauce after cooking.
7. Grate cheese with a grater. Any kind of hard cheese is suitable for lasagna, again, you can use a product that has been stale in the refrigerator.
8. Prepare a baking dish. You can use glass, metal or silicone. Any of them should be oiled before laying out the layers of the dish.
9. Lay the pasta in the first layer. Sprinkle them with a little cheese, and then lay out some of the minced meat with mushrooms. Drizzle with sauce. Continue to lay out the layers in the same sequence until the products are completely used.
10. Sprinkle the puff pastry on top with cheese and send to the oven. At a temperature of 180-190 degrees, bake lasagna for 20 minutes. Serve with fresh herbs or vegetables.

Enjoy your meal!

Delicious zucchini lasagna with minced meat

This recipe is ideal for adherents healthy eating and zucchini lovers. In such lasagna, layers of dough are replaced with layers of vegetables, which makes the dish less caloric.

Ingredients:

• Minced pork or beef - 400 g.
• Large zucchini - 2 pcs.
• Tomatoes - 2 pcs.
• Onion - 1 pc.
• Garlic - 3 cloves.
• Hard cheese - 200 g.
• Butter - 30 g.
• Flour - 70 g.
• Milk - 250 ml.
• Vegetable oil, salt, pepper, spices.

Cooking process:

1. Clean the zucchini from the unnecessary top layer and inner pulp with seeds. Cut them into long strips - preferably the length of the lasagna baking dish, but not necessary. Fry the vegetables on both sides for a couple of minutes so that they become soft, but do not fall apart.
2. Heat-treat minced meat. Fry it in a pan to remove excess liquid, add diced onion and also fry it along with minced meat.
3. Tomatoes, peeled and cut into pieces, put in minced meat. Cover the container with a lid, simmer over low heat for 10 minutes. At the end of languishing, add chopped garlic. Balance the taste by the amount of spices and salt.
4. Prepare the sauce for the lasagna. Pour the flour fried in butter with milk and create a homogeneous mass from all the components, resembling sour cream in density. To do this, just hold the sauce on the fire for 5-7 minutes after boiling.
5. In a pan protected from sticking with oil or parchment, start laying layers of lasagna. First - a layer of zucchini, followed by minced meat filling and part of the sauce. Repeat this until you run out of food.
6. Grate the cheese and sprinkle it over the top of the layered preparation of the dish. Bake lasagna for 20 minutes at 180 degrees. After turning off the oven, hold for another 10 minutes and serve in portions. Perfect for zucchini lasagne creamy garlic sauce and fresh bread.

Enjoy your meal!

Step by step recipe for lasagna in tomato sauce

The sauce for this dish is prepared on the basis of tomato juice, but you can also use fresh tomatoes crushed in a blender. Tomato notes will prevail in lasagna, and cheese crust will give a creamy flavor.

Ingredients:

• Lasagna plates - 1 pack (300-400 g).
• Minced meat - 500 g.
• Tomato juice - 0.5 l. or tomatoes - 700 g.
• Cheese - 300 g.
• Onion - 1 head.
• Garlic - 3 cloves.
• Vegetable oil, salt, pepper, basil.

Cooking process:

1. First of all, prepare the tomato sauce. To do this, take half a liter of tomato juice, pour it into a saucepan, boil, and then evaporate a little for 10-15 minutes. Add dried basil to it. If you use tomatoes, you need to remove the skin from them, pass through a blender, and then place in a pan and simmer for 10-15 minutes over low heat. After salt the sauce and season with basil.
2. Fry minced meat in a frying pan along with small onion cubes. If the minced meat is dry, you can pour in a few tablespoons of water and simmer it under the lid. At the end of cooking, add chopped garlic, salt and pepper to the minced meat, make sure that there are enough flavor enhancers.
3. Coarsely grate the cheese and set aside. Since it will be needed not only for sprinkling the top, but also for the layer, its volume can be increased.
4. Grease a deep thick-walled form with oil. Lay out the lasagna plates, then a few tablespoons of the sauce, then the minced meat and a thin layer of cheese. Continue this alternation until the supply of products runs out.
5. Top the lasagna with cheese and pour over the remaining sauce. Bake the dish for 25-35 minutes in the oven with a temperature of 180-190 degrees. Serve with your favorite vegetables - fresh or pickled.

Enjoy your meal!

Homemade eggplant lasagne with minced meat

In this recipe, the lasagne plates are replaced with layers of eggplant. Since this vegetable goes well with all the products that make up the lasagna, the dish is delicious. Important point in its preparation - the preparation of eggplant, the removal of excess bitterness from them.

Ingredients:

• Eggplant - 0.4 kg.
• Tomatoes - 0.3 kg.
• Onion - 0.1 kg.
• Minced meat - 0.5-0.6 kg.
• Cheese - 200 g.
• Basil, oregano, marjoram - ¼ tsp each
• Salt, pepper, vegetable oil.

Cooking process:

1. Before cooking, cut the eggplant into longitudinal plates 2-3 mm thick. Put them in a bowl with water, salt and leave for 20-30 minutes. At the end of the specified time, rinse the eggplant plates removed from the salt water. Let them dry, and then fry in a pan so that they become transparent. It is important not to overexpose the vegetable in the pan.
2. Engage in minced meat: fry it with onions until golden brown and moisture evaporates. Add a little salt and pepper - it is better to make up for the lack of these components at the end of cooking.
3. Cook tomato sauce. To do this, prepare the tomatoes: remove the skin from them, chop in a blender and boil in a container under the lid for about 15 minutes. Add basil, oregano and marjoram to the sauce, as well as garlic passed through the garlic.
4. Put a layer of eggplants in a form prepared for use in the oven. Then spread some of the minced meat over it and pour some tomato sauce over it.
5. Repeat the sequence of laying out the layers several times, and cover the last one with thickly grated cheese. If you like more calories, you can “draw” a mayonnaise mesh in front of the cheese layer.
6. Bake eggplant lasagna for 30 minutes in the oven at 180-190 degrees.

Enjoy your meal!

How to cook lasagna with minced meat in a slow cooker

In a slow cooker, lasagna is prepared quickly and simply, the only caveat: it is difficult to choose sheets according to the shape of the bowl of the unit, but they can be broken. The rest of the recipe is almost no different from the classics. It also uses minced meat, a mixture of cheeses and Italian herbs.

Ingredients:

• Minced beef - 500 g.
• Lasagna plates - 400 g.
• Onion - 1 head.
• Tomatoes - 300 g.
• Garlic - 3 cloves.
• Sugar - 1 tsp
• Tomato sauce - 100 g.
• A set of cheeses: mozzarella, ricotta, parmesan - 150 g each.
• Italian herbs - 1 tsp
• Salt, olive oil, pepper.
• Parsley greens.

Cooking process:

1. Before sending the lasagna components to the slow cooker, you need to prepare some products. So, minced meat must be fried in a pan with onions for several minutes, without overcooking it. Add the garlic, salt and Italian herbs to the pan. Turn off the stove and let the meat rest while the tomatoes cook.
2. Pass the tomatoes through a blender. Whether it is necessary to first remove the skin from them - decide for yourself. Still, in a blender, it will be crushed as much as possible and is unlikely to spoil the consistency. After the tomatoes you need to put in a pan with minced meat. Turn on medium heat, add a spoonful of sugar and simmer the mass under the lid for 15 minutes.
3. Crumble ricotta cheese and mix with grated parmesan and finely chopped parsley.
4. After greasing with oil, pour a few tablespoons of tomato sauce into the multicooker bowl (you can use ketchup).
5. Line the bottom of the bowl with lasagne sheets, breaking some of them up to form a single layer.
6. After that, lay a layer of minced meat with tomatoes on the plates.
7. Grate mozzarella or cut into strips and place a layer of it on the minced meat, and then sprinkle with ricotta with parmesan and herbs. So repeat the layers several times. Finish the styling, of course, with cheese.
8. In the multicooker, set the "Baking" mode. Close it with a lid and cook lasagna for 40-45 minutes at a temperature of 120 degrees.
9. Serve lasagne with chopped greens in portions.

Enjoy your meal!

Recently, various dishes from other cuisines of the world have been increasingly included in the daily diet of our compatriots. Every city has a large number of narrowly focused restaurants, but even at home, people like to cook various goodies from abroad. One of these dishes is lasagne, a pasta dish that is considered to be from Italy. Traditionally made in a square or rectangular shape. In our article today, we will discuss with you how to cook lasagna. At one time I also tried to cook it, and I want to tell you that it turned out to be quite easy.

As mentioned above, lasagna is a dish of Italian cuisine. However, if we look at the origin of the word itself, we get the following: it was borrowed from the Greek words “lasana” or “lasason”, which translate as hot sheets, put on a pot.

Further, the Romans began to use it in their slang for a cauldron or pot in which food is cooked ("lasanum"). Other scholars claim that the word lasagne comes from the word "laganon", which is used in Greece to refer to a certain type of dough. Subsequently, the Italians have already begun to use the familiar word for this wonderful dish.

Lasagna appeared in Emilia-Romagna, after a while this culinary miracle was loved throughout Italy, and then in many other countries of the world. The very first options were layers of dough, cheese and stew. For cooking, special dishes were used - pans without handles. In another region of Italy, in Liguria, they also used various sauces. For variety and interest, the leaves were sometimes made green by adding spinach. The 16th century was marked in the history of this dish by the fact that the lazanka dish was created. Polish cooks borrowed the recipe and made some adjustments to it.

Basic cooking rules

So, you decided to cook lasagna at home and please yourself, your family or friends. To put it simply, you need to lay the filling and some kind of sauce on the dough in layers. As for the choice of a specific option, there are no restrictions, it all depends on your desire and taste. Next, we will talk about the most popular recipes for this dish, but now I want to mention a few important cooking principles.

Always buy only quality and fresh ingredients. This is extremely important, the taste of the dish and your impression of it will depend on it. If you are cooking lasagna for the first time, then we advise you to try classic version- meat. It can be served as a dinner with a loved one (romantic) or as a dinner with your family. One thing is for sure, if you cook it right, everyone will be happy and want more. Buy good meat or fish, mushrooms and more. Of course, you can buy ready-made minced meat, which will save you time, however, this is not recommended, since it is almost impossible to track the quality of the meat used.

Move on. How to cook lasagna without everyone's favorite cheese? No way! Therefore, one more important condition successful and tasty lasagna is the acquisition of cheese. You can choose any type, but culinary gurus advise choosing mozzarella, since this particular type goes well with all the other ingredients of the dish.

Pay special attention to buying vegetables such as onions, tomatoes, carrots, etc. To enhance the taste, you can add various spices and spices, herbs, etc. to the dish. The classic sauce for its preparation will require cream, which also should not be forgotten. Many people buy ready-made bechamel sauce, this will not be a problem.

The most basic thing in this dish is the sheets, that is, the dough. You can buy them in any supermarket, but you need to remember that there should be a lot of them. Follow these tips, try and you will succeed!

Types of lasagna

Cooking lasagna is a real excuse to gather all the dear people, enjoy the chic taste and just have a good chat. Without a doubt, everyone will ask you for the recipe for this dish, ask you to cook more, almost everyone appreciates its taste. Before you start cooking, you will need to decide what type of lasagna you will be cooking. You can select the following options:

1. Meat;
2. With ham;
3. Vegetable;
4. Dessert.

I immediately want to talk about the last two options, and then we will touch on the recipe for classic meat lasagna. So, vegetable lasagna includes a large number of different vegetables that fit between the sheets. It can be eggplant, carrots, tomatoes, zucchini, etc. There are no restrictions here, and you can put whatever you like. The whole thing is sprinkled with a little cheese and baked in the oven. To get more refined taste, you can add spices and seasonings. It is better to cut such lasagna into squares and add pesto sauce to this. This will allow you to create a delicious dish.

Dessert lasagna is quite interesting and unusual dish. It is prepared very rarely, as many people simply cannot imagine that lasagna can be a dessert. To prepare, you need to mix together ricotto cheese, cocoa powder, eggs and sugar. Next, chocolate and orange are added to the resulting mixture. Next, you need to lay everything in layers, adding pistachios. Place grated chocolate on top. Serve best with squares drizzled with chocolate sauce, or any other option that you like.

So, finally, we got to the most important thing - classic lasagna. To prepare this dish, you will need several types of sauces: meat and cream Bolognese (this is the same Bechamel sauce, which was named after its creator from France). Italians disagree that Bolognese sauce was invented by a Frenchman. They claim that his recipe was taken from Italy to France, where it was distributed. Further, we will use the Italian version, as a sign of respect for the creators of this wonderful dish.

So, cream sauce is prepared from the following ingredients:

• butter - 100 g
• flour - 5 table. spoons
• milk - 1 l
• nutmeg - a pinch
• salt, pepper to taste

The oil must be brought to a liquid form, then mixed with flour and fried a little. The next step is the gradual addition of milk and other ingredients. It is necessary to cook the sauce for as long as necessary in order for it to become thick and viscous. In order to somehow make this sauce unusual, you can fry a little onion and add it to the mixture along with seasonings, herbs and dry herbs. I would like to note that the preparation of the sauce is a delicate matter, so take it first, and then cook the dish itself.

Now we need to prepare the pasta. You can do it yourself, or buy ready-made sheets in the store. As for the recipe, it is absolutely identical to homemade pasta. The main thing that you should get is a very elastic strong dough, which you will need to roll out into very thin sheets of the size you need. You can prepare them in advance and put them in the freezer, and use them whenever you want.

In most cases, purchased sheets are used, as it is easier. They must first be boiled, and then put on something dry so that the water leaves them.

Next, you need to chop the cheese (mozzarella and parmesan), and get down to business. Preheat the oven (180 gr.) And start laying out the dish: a layer of dough, then Bolognese sauce and another sauce on top. All this must be sprinkled with cheese and continue until the filling is finished. Bake the lasagna for about 40 minutes until golden brown.

You can change the filling, add various ingredients, such as seafood. This option is also very tasty and is a favorite dish of many gourmets. Very often mushrooms, fish and so on are added to the filling. In general, it all depends on your imagination and desire.

We examined the main features of how to cook lasagna, its types and their nuances. I would like to wish you patience, cook everything as indicated in the recipe, use only quality products please your loved ones and yourself. Enjoy your meal!

Italy many associate with pizza, pasta and LASAGNE. And if you don’t surprise anyone with pizza now, then lasagna has not yet gained such wide popularity, although it deserves it!

Now you can easily try lasagna in any cafe or restaurant. But, my advice to you - try to cook lasagna at home, and you will never order it in a cafe again, because home is better!

Yes, lasagna is a bit time consuming to prepare, it will take you a couple of hours to cook it. But I will give you one more piece of advice, and if you listen, you will be just happy (sorry for immodest, but I myself am delighted with this idea)!

BUT little secret is that if you still have to tinker with cooking, then you should cook a large portion or even two portions (well, about two, maybe I'm too far apart) Cook as much as you can eat - eat, and divide the rest of the lasagna into portions , pack it in cling film, bags, molds - as you like, and put it in the freezer (naturally, the lasagna should be cooled well beforehand; in addition, only when it is cold it can be cut into even beautiful pieces, and when hot or warm you can cut it beautifully never cut). And when you come home from work and you don’t have time to bother with cooking, frozen lasagna will come to your rescue! Just release it from the package and put it in the oven for 30 minutes. While you change clothes, wash your hands, set the table and invite your husband and children to the table (you can still have time for a salad from fresh vegetables plan), the lasagna is already warming up, you just have to wish your loved ones a good appetite!

More practical advice to reduce cooking time: divide the preparation into 2 days. On the first day, prepare the sauces, cool and put in the refrigerator. And the next day, assemble and bake the lasagna. You will do all this in between times, and the result will be gorgeous !!!

And finally, if you want to cook lasagna for guests, also prepare the ingredients for lasagna in advance, completely assemble it, sprinkle with cheese, tighten cling film and put in the refrigerator. Those. the day before, in the evening you prepared everything. And the next day, all you have to do is transfer the lasagna from the refrigerator to the oven, set the table, wait for guests and receive compliments!

P.S. Just remember that lasagna is difficult to cut into even pieces when hot. Just accept it as a fact, stock up on a SHARP knife and cut it smartly without bothering with the evenness of the pieces. After all, the main thing in lasagna is its amazing homemade taste!

Ingredients

Form size: 20x20 cm
lasagne sheets (dry)	6-10 pcs
cheese (Russian type)	300 g
For the Bolognese sauce
minced meat (beef and pork)	600-700 g
5-6 ripe tomatoes or 400 g peeled tomatoes in their own juice
white or red dry wine	100 ml
onion	2-3 pcs
garlic	2 cloves
butter	1-2 tbsp
vegetable oil	4-5 tbsp
parsley or basil
salt
freshly ground pepper
For sauce
milk	800-1000 ml
butter	80-100 g
flour	80-100 g
nutmeg	on the tip of a knife
salt
freshly ground pepper

What is lasagna, many people know. But if you haven't tried this Italian dish yet, we highly recommend doing it. Depending on the region of preparation, they may be different. Some do it with tomato sauce, others use bechamel. The filling can be not only minced meat, but also various sausages, seafood or even vegetables, fruits and berries. Lasagna is popular all over the world. Over time, it has undergone significant changes. What is lasagna today? Rather, it is a cooking method that involves baking a dish made from a layer of pasta sheets with various fillings. There is no specific recipe that must be strictly followed. However, some nuances and recommendations should be taken into account.

The right dough is the key to a delicious dish

Pasta for lasagna is now sold in almost every supermarket. But cooking it yourself is not at all difficult. This does not require any specific skills. To cook you will need two types of flour - wheat premium and the second (durum). In order not to make a mistake when choosing durum flour, look at the label. It should indicate GOST 16439-70. Take flour (250 grams of each type), mix and pour it on the table with a slide. Make a well in the center and pour in four large eggs. Add salt to taste and 1 tsp. olive oil. Now you need to knead the dough. When it is ready, wrap it in cling film and put it in the refrigerator for 30 minutes. After that, form a sausage out of it. Cut into equal pieces. Sprinkle each piece with a little flour. Using a special machine or a regular rolling pin, roll out the dough into thin sheets. However, do not get carried away too much - the dough should not be transparent, otherwise it may tear. Optimal Thickness finished sheets- 1.5-2 mm. Now cut the dough into even, long and wide strips. Lasagna pasta is not recommended to be stored for a long time, so it is better to use everything at once.

The main thing is the filling

For cooking delicious toppings for lasagna (stew), we need meat of any kind. Often, minced meat is fried with vegetables and onions, and then stewed with tomato sauce or finely chopped tomatoes. A very tender stew is obtained if you mix pork, chicken and low-fat in equal proportions. Ground beef and. Fry finely chopped onion in olive oil. When it acquires a light golden hue, add the minced meat and fry for 5-7 minutes, stirring constantly. The main thing is that the stuffing does not burn. After that, add to it or chopped tomatoes without skin. Salt and add spices - lavrushka leaves and ground black pepper. Simmer for 20 minutes over medium heat, remembering to stir constantly. Cool the finished filling and add bechamel.

Sauce for lasagna

What is lasagna without this ingredient? Of course, it's hard to imagine. After all, there are many different ones. They are creamy, broth and, of course, tomato. But still, bechamel sauce has become a classic and beloved by many. It is prepared from butter (50 grams), flour (2 tablespoons) and cream (500 ml). Pour flour into melted butter, fry for a couple of minutes. In another saucepan, bring the cream to a boil (but do not boil), add some salt. The hotter the cream, the less likely it is that lumps will appear in the sauce. Cream must be poured into the toasted flour in small portions and stir constantly. The finished sauce should have a consistency similar to sour cream.

Be sure to cook this dish to know firsthand what lasagna is. It's very tasty and satisfying!

For me, lasagna has always been the pinnacle of culinary art. A fairly time-consuming dish that requires not so much a colossal amount of time as the preparation of several components that are complex in themselves. My friend's wife, having decided to treat her beloved with something tasty, after standing at the stove for half a day, seeing how a friend swallowed lasagna in the blink of an eye, simply said: this is the first and last time. Well, or something like that.

The pasta itself can be purchased, which is very convenient and even simplifies the life of cooks, or it can be prepared independently. I saw special kitchen devices for rolling dough into thin layers. I will definitely buy this machine.

Surprisingly many options for toppings for lasagna. Most often it is a thick meat sauce: Neapolitan, Bolognese sauce or Amatriciana sauce - with minced meat. Very tasty with artichokes, spinach. Most often, lasagna is poured with bechamel sauce, or similar. Remarkably, perhaps in Italy there are certain canons and rules, but in the rest of the world, cooks turn on fantasy. I remembered a wonderful lasagna with young nettles, it was something. In addition, it is usually sprinkled with grated cheese and baked in the oven or oven.

Actually lasagna (lasagne) is pasta, pasta. Produced or prepared independently at home in the form of a thin flat square or rectangle. Dishes from such a pasta, which is prepared in layers mixed with filling - business card Italian cuisine, like the famous.

There is a lot of controversy over the origin of the word "lasagna". But most agree that the word is borrowed from the Greek "λάσανα" - hot plates. In world cuisines, there are many very similar dishes that can differ significantly from Italian lasagna, but, nevertheless, are just as tasty.

Without going into details, I will give a simple example - most likely, each of my childhood will remember my grandmother's pancake pie - thin pancakes or naistniki, layered with different goodies. There are sauces and homemade sausage, or sprats. A little funny, but as a child it was the most favorite delicacy.

Lasagna at home is prepared, although difficult, but after the second time it is no problem. I know for myself. The sauce is probably the hardest part.

Homemade lasagna. Classic recipe

Ingredients (serves 4)

• Pasta sheets (10×20 cm) 10-12 pcs
• Beef 300 g
• Red ripe tomatoes 4 things
• Carrot 1 pc
• Garlic 2-3 cloves
• Onion 1 pc
• Combined greens (parsley, petiole celery, dill) 0.5 beam
• Olive oil 3 tbsp. l.
• Butter 50 g
• Milk 0.5 l
• Heavy cream 100 ml
• White wine 100 ml
• Parmesan 100 g
• Salt, black pepper, dry aromatic herbs, nutmeg, sugar taste

How to cook lasagna

1. While in Italy on vacation, we tried lasagna everywhere. I never remember that we didn't like it. It has always been special and different. By the way, this dish in restaurants looks rather sloppy, by our standards. Which, however, does not affect the taste.
2. Cooking process homemade lasagna, provided that you bought the paste itself, it can be conditionally divided into three stages.
3. The first step is to prepare the sauces. It's long enough. A good meat sauce takes several hours to cook and requires attention. Bechamel or any flour-and-butter-based creamy sauce of your choice is easy to prepare, but requires skill.
4. The second stage is the laying of pasta and sauces in a heat-resistant form. Accurate smearing of all layers of paste.
5. The third stage is baking in the oven or in the oven.
6. However, there is a fourth stage, the most enjoyable - lunch, where lasagna is the main dish.

Step by step minced meat sauce recipe

7. If you know how to cook bolognese sauce, amatriciana sauce or any other meat sauce with tomatoes - cook it. But make it thicker than for pasta.
8. I made the sauce available ingredients who were at home. A piece of beef pulp, onion and carrot, a little team of greens, tomatoes. I deliberately did not use animal fat for the sauce, the dish will be high-calorie anyway.

   Products for meat sauce

9. Grind the beef with a meat grinder to make minced meat. In a deep saucepan, heat 3 tbsp. l. olive oil, let it heat up a little until a characteristic smell appears. Then, stirring, fry the ground beef in oil for 4-5 minutes.

   Fry ground beef in oil for 4-5 minutes

10. Peel onions, garlic and carrots. Grate the garlic on a fine grater, and finely chop the onion with a knife. Add onion and garlic to minced meat and continue to fry.

    Add the onion, stalked celery and garlic to the minced meat and continue to fry

11. Finely chop the celery stalks and add to the saucepan. If it is problematic to buy petiole celery, you can add finely chopped celery roots, parsley, parsnips.
12. Grate carrots - not the largest. Add to saucepan, stir and cook for about 10 minutes.

    Grate the carrots and add to the saucepan, mix and fry for about 10 minutes

13. Then add finely chopped parsley, a little salt and pepper. Add 2 tsp. sugar - to taste. Sugar will make the sauce extremely tasty - sweet and sour. Pour in half a glass of white table wine. Bring to a boil and, covered with a lid, leave to simmer over the smallest fire.
14. In the meantime, blanch the tomatoes with boiling water and remove the skin. Tomatoes for lasagna should be the most ripe. Peel the seeds from the tomatoes and grind with a blender to a puree state. If it is problematic to buy ripe tomatoes, add half a can of canned tomato pulp, they are sold in 400 gr packages. Add tomato puree into a saucepan and add a little hot water - a maximum of half a glass.

    Add tomato puree to a saucepan and add some hot water

15. As soon as the sauce boils, add dry aromatic herbs - a mixture of " mediterranean herbs". Pour half a glass of cream.

    Pour half a glass of cream

16. Then a long process begins - the sauce is cooked. On the smallest fire, so that it barely boils, literally - it languishes. Periodically, but not very often, you need to stir. The most difficult question: how much to cook? For a long time. Minimum 2 hours. The sauce should come out smooth and thick. Spices, salt and sugar should be adjusted to taste. Consistency - imagine store marrow caviar. Somewhere like that.

    The sauce should come out smooth and thick.

Preparing bechamel sauce

17. If you know how to cook bechamel - the best option. Just don't go overboard with the spices. Bechamel itself is the base (basic) milk sauce. Those. other sauces are made on its basis, which are often called bechamel, despite the presence of a bunch of ingredients in them. In theory, bechamel is roux and milk. Roux is a mixture of flour and fat that has undergone heat treatment. Roux is bred with milk - room temperature and brought to a boil. After adding salt, spices - bechamel is obtained. After the addition of minor ingredients, a derivative sauce is obtained.

    Butter, flour and milk - all you need for milk sauce

18. But this is not so important. Melt the butter in a separate skillet. Important point: butter, not spread or margarine. As soon as the butter melts and begins to bubble, add 1-1.5 heaping tablespoons of flour and immediately start stirring with a wooden spatula. The flour should mix with the fat and become very smooth. Lumps are not allowed.

    Once the butter has melted and starts bubbling, add 1-1.5 heaping tablespoons of flour

19. Immediately, while stirring constantly, begin to pour in the cold milk in a thin stream, trying to break up lumps and ensure perfect uniformity of the sauce. The amount of milk - once at a time is not necessary. It is necessary that the finished sauce was slightly fluid. Cook the sauce on the smallest fire for 10-12 minutes.

    Whisking constantly, start pouring cold milk in a thin stream.

20. Add a pinch of ground nutmeg and salt. By the way, a little black pepper will also improve the taste very well.

    Add a pinch of ground nutmeg and salt

21. If the sauce has become too thick, you can pour in a little hot milk. If it is too liquid, knowledgeable people recommend throwing a piece of butter into the finished sauce, after rolling it in flour.

How to stack lasagna sheets

22. The most interesting thing in the cooking process is laying in a heat-resistant form. The shape and size of the leaves are very different. In advance, it is worth preparing a ceramic or glass mold of the right size that is suitable in size. I specifically bought a 20 x 20 cm square mold with a high rim.
23. Store-bought pasta measuring 10 × 20 cm fits perfectly into this form with two leaves side by side. Pasta is sold in two types. The first pasta requires pre-boiling. The second is placed in a dry form.

    Store-bought lasagne 10×20 cm

24. I bought pasta that does not require boiling - subito in forno. After a little thought, I decided to soak the lasagne leaves in hot water for a few minutes. However, as it turned out, this could not have been done.

    After a little thought, I decided to soak the lasagna leaves in hot water for a couple of minutes.

25. Next, lightly grease the square shape butter especially the walls. Put 2 tbsp on the bottom. l. milk sauce and distribute it evenly over the entire area. Lay two rectangular sheets side by side.