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Lasagna at home is a simple recipe. A simple and quick lasagna recipe from ready-made sheets

Italian cuisine is one of the most popular in the world. And for the Italians themselves, food is a cult and a tradition. When we hear about culinary Italy, 2 names immediately pop up in our heads: pizza and pasta.
In turn, pasta is a generalized name, and is like a semi-finished product from flour products for subsequent heat treatment, as well as a completely finished dish from the same flour products with sauces and cheese. And the well-known Italian lasagna is nothing but a type of pasta.

The dish itself is quite old. The first mention of a lasagna recipe was found in cookbook 1238, which was found by archaeologists in Naples. In the future, lasagna became popular in all corners of the earth.
Lasagna is made with layers of dough, toppings, sauce and cheese. Baked in the oven at high temperature. Lasagna dough is made from durum varieties wheat, as for pasta. Recipes differ in filling, and of course, the use of different sauces brings variety.
Cooking lasagna is a long and painstaking task. But the process can be made easier if you buy ready dough in the shop. You can also find ready-made bechamel sauce separately, although its preparation will not take much time. The most important thing remains - to prepare the bolognese sauce for the filling. Despite the fact that bolognese is considered a sauce, in fact it is minced meat with vegetables, and it is also easy to prepare. In general, if you are going to cook classic lasagna with real bolognese sauce and white bechamel sauce, I advise you to be patient, concentrate and be filled with love for food and your family. After all, food should be prepared with it. And then everything will turn out great!
Let's cook it together a traditional dish and plunge into the world of beautiful Italy.

Ingredients:

1 pack ready dough for lasagna (500 g);
300 g parmesan cheese.

for the bolognese sauce:

700 g minced pork and beef;
1 onion (200 g);
1 carrot (100 g);
3 stalks of celery (50 g);
300 g of tomatoes;
200 ml dry white wine;
50 g butter;
2 cloves of garlic;
2 tsp Italian mixture of herbs;
2 tbsp olive oil.

for the bechamel sauce:

1 liter of fat milk;
100 g butter;
70 g flour;
1 tsp Italian herb mix or 2 pinches ground nutmeg
salt, pepper to taste.

Real Italian lasagna recipe at home

Cooking bolognese sauce (a bolognese recipe with a photo and a more detailed description can be found here)

1. Finely chop the onion, carrot and celery stalks. This vegetable combination is very popular and often found in many Italian and European recipes. So, first put the onions in the heated olive oil in the pan, then the carrots, and the last chopped celery. Salt lightly. Saute the vegetables over medium heat until they release their juices and soften. Then remove the vegetables from the heat and set aside.

2. Melt the butter in a pan and spread the minced meat.

3. Thoroughly knead the minced meat with a spatula so that there are no lumps. We fry the mince. As soon as the meat begins to sizzle and brown a little, remove from heat. The main thing is not to let the minced meat dry out and burn too much.

4. Add vegetables to the pan to the minced meat, mix. Pour 200 ml of dry wine here. Simmer over low heat for about 5 minutes.

5. Pour boiling water over the tomatoes and remove the skin from them.

6. Finely chop.

7. We shift the tomatoes to the minced meat with vegetables.

8. Add spices, salt to taste. Fill with water so that it slightly covers the minced meat and leave to simmer over low heat for 30-40 minutes. Stir the sauce from time to time.

9. When almost all the liquid has evaporated, squeeze out 2 cloves of garlic. Stir, fry for another half a minute and turn off the heat.

Cooking classic bechamel sauce. See more detailed recipe.

10. Melt 50 g of butter in a saucepan with thick walls or in a saucepan.

11. Pour the flour and mix. Quite quickly, a slurry without lumps is obtained.

12. In portions of about 100 ml, pour in the milk. Mix until smooth.

13. When we pour the remaining portion of milk and mix everything well, add spices.

14. Mix everything and cook over medium heat until the sauce thickens a little. It is also impossible to overexpose the sauce on fire, so that it does not harden when it cools. We take it off the fire.

Ideally, there should be no lumps in the sauce. But if lumps suddenly form, then you can use a blender.

15. Add the remaining 50 g of butter to the finished sauce and mix.

cooking lasagna

16. Rub Parmesan on a fine grater.

17. I used ready-made lasagna dough, but you can also make your own. But even the finished dough needs to be processed a little before being laid out in a lasagna dish.

18. Pour water into a large saucepan and bring to a boil. Dip in boiling water one at a time - a maximum of 2 sheets of lasagna dough for 30 seconds. This procedure is desirable to do, even if the test box says "does not require cooking." Lasagne made from pre-processed dough is much more tender, and the dough itself is softer.

19. Put the boiled dough into the lasagna baking dish. Pour a ladle of bechamel sauce on top and smooth over the surface of the dough.

20. Spread the next layer of bolognese.

21. Sprinkle with a small amount grated cheese Parmesan. It is advisable to guess so that most of the cheese remains for powdering on top.

22. Repeat steps 19-21 until the entire form is completed. Usually 5 layers are obtained. Brush the last layer generously with the remaining béchamel sauce.

23. Sprinkle with the remaining cheese.

24. Send to the oven preheated to 180 degrees for 40 minutes. To prevent the cheese from burning during this time, it is advisable to put the lasagne pan in the lower part of the oven. When I bake something with cheese on top, I place the baking tray with the food on the bottom rails and the empty pan on the top rails. In this case, the cheese will never burn or dry out.

25. And here is the finished lasagna in shape. We take it out of the oven and let it brew and cool a little for 20 minutes.

26. Cut into portioned pieces and serve. The most delicious lasagne bolognese at home is ready! Enjoy your meal!:)

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 lasagna recipe spread throughout Italy. Until now, lasagna is considered classic dish the city of Bologna, located in this province. That is why classic lasagna is bolognese lasagna. 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 experimenting and using different products.

A few words about how to make dough for lasagna. If you are interested in lasagna, the dough recipe should not scare you away. It is desirable to knead the dough for lasagna from durum wheat flour, which is usually used for making pasta. The recipe for lasagna dough is quite simple: flour, eggs, water, salt, olive oil. There is one remark to the question of how to prepare sheets for lasagna: you need to knead for a long time to get a plastic dough for lasagna. The recipe calls for just such a test. Today in the supermarket you can easily buy ready-made layers for lasagna, lasagna recipe after that it will become much easier for you. But even if you have not found sheets for lasagna, 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 lasagne recipe. It should also be added that 6 layers of dough are traditionally used, this is how classic lasagna is prepared, the recipe of which was invented in Bologna.

We have already told you how to cook lasagna dough, now it's time to talk about how to cook 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 you to use only parmesan cheese. There can be a complex or simple lasagna recipe, depending on the amount of lasagna ingredients. In a word, 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 can't live without meat, a minced meat lasagne recipe or a meat lasagna recipe, chicken lasagna recipe will do for you. It remains only to find out how to cook lasagna with minced meat: for this, see the lasagna with minced meat cooking recipe, how to cook lasagna with minced meat or lasagna with minced meat recipe with photo. If you are on a diet or a vegetarian, cook vegetable lasagna, lasagna recipe with pasta, lasagna recipe with mushrooms. Lasagna with vegetables, such as potato lasagna, will be healthy and tasty. If you are interested in more gourmet recipe, spinach lasagne just for you. By the way, sometimes you can see the inscription “lasagne with spinach” on the packaging with green lasagna sheets - this means that grated spinach was added to the lasagna dough.

The best sauce for lasagna is bechamel. Bechamel sauce for lasagna is like mayonnaise for Olivier. Bechamel for lasagne, of course, you can buy, but it's better to make it yourself. This is the most delicious sauce for lasagna, the bechamel recipe is not that complicated. You will need butter, flour, milk, salt, pepper and a dash of nutmeg in order to make the béchamel sauce. The recipe for lasagna is the same as for other dishes.

Many do not know how to cook lasagna at home. Nothing complicated, we will assume that you have already decided on the lasagna recipe and you have necessary products for stuffing and dough for lasagna. The recipe for lasagna at home may not differ much from the restaurant one - the main thing is to have a steady desire to cook some delicious lasagna. For example, it can be a recipe for lasagna with meat, lasagna with cheese and ham, or vegetable lasagna. The homemade lasagna recipe is generally very simple and resembles spring rolls. That is, you simply shift the lasagna ingredients, be sure to use cheese and butter, and bake it all in the oven. With all necessary ingredients, cooking 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, lasagne at home cooked in the oven. But lasagna in the microwave also has the right to be eaten. Everything elementary 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 how lasagna is prepared for a long time, they call this recipe “lasanka”. So experiment, come up with your own way of cooking lasagna, for sure you will get your own author's lasagna, send us a photo to show off. And you own recipe lasagna with a photo, your personalized lasagna recipe with a photo will decorate our site.

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 call 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 home 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

For me, lasagna has always been the pinnacle of culinary art. A rather laborious 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 one.

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. There are many very similar dishes in world cuisines, which 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 childhood will remember 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

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.
Cooking process homemade lasagna, provided that you bought the paste itself, it can be conditionally divided into three stages.
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 whatever you like cream sauce based on flour and butter - it is easy to prepare, but requires skill.
The second stage is the laying of pasta and sauces in a heat-resistant form. Accurate smearing of all layers of paste.
The third stage is baking in the oven or in the oven.
However, there is a fourth stage, the most enjoyable - lunch, where lasagna is the main dish.

Step by step minced meat sauce recipe

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.
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
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 in oil Ground beef within 4-5 minutes.
Fry ground beef in oil for 4-5 minutes
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
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.
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
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.
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
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
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

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
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
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.
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
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

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.
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
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.
Next, lightly grease the square shape with 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.
Lubricate the pasta leaves with milk sauce. Spread out some of the meat sauce. Important: Usually lasagna consists of 5-6 layers of pasta, i.e. meat sauce should be enough for 4-5 layers. You need to decide in advance how much meat sauce you need to put on one layer. To have enough. If it stays, no problem.

Connoisseurs Italian dishes will definitely be adopted, except for examples classic pizza and a recipe for a dish like lasagna. What is lasagna in a nutshell? It's layers unleavened dough, thinly rolled, between which some kind of minced meat is laid, each layer is poured with sauce. Then all this splendor is baked in the oven. So, the recipe for lasagna at home with bechamel sauce.

lasagna recipe with minced meat with bechamel sauce

A hearty version of lasagna. Although in the summer it is customary to cook lasagna in Italy with vegetables or mushrooms.

The most important thing is to buy sheets of dough for lasagna (usually sold in departments pasta). However, from ordinary unleavened or dumplings, you can cook such thin sheets yourself. The main thing is to roll them very thinly, like cutting noodles.

In addition to a package of lasagna sheets (half of this package, you don’t need much), you will need: milk (one liter), dry red wine (five tablespoons), olive or vegetable oil (two spoons), wheat flour (50 grams), one onion , butter (50 grams), one carrot, salt and pepper, a pinch of nutmeg, ground beef, chicken or pork, hard cheese (200 grams), tomato paste(2 spoons).

Preparing bechamel sauce

For it, you need to melt the butter in a saucepan or a cauldron, pour in the flour, stirring intensively, pour half a glass of milk in a thin stream, also stir intensively. Now, in a thin stream, add the warmed remaining milk (leave another half a glass of it for the filling) into the cauldron. Add nutmeg, salt, other spices as desired. Cook while stirring until lightly thickened. If they interfere badly and there are lumps in the sauce, just wipe them through a sieve. Leave the sauce aside. Let him persist.

Cooking stuffing

We chop the onion, chop the carrots or cut them into small cubes (vegetables are peeled, of course, before that). Vegetables are sautéed butter or vegetable. Minced meat is added to them and everything is fried together for three minutes. Tomato paste is added to the contents (you can dilute it in water so that it is not too thick), wine, pepper, salt. The fire is reduced, milk is added, which we left for minced meat. Simmer the stuffing for 20 minutes. And turn off the fire.

We rub the cheese on a coarse grater. Place the dough sheets on a greased vegetable oil baking sheet, but preferably in a rectangular shape. Minced meat is laid out on the dough with a small layer, sauce is poured, cheese is sprinkled. Again a layer of dough leaves, again minced meat, sauce, cheese. Again dough, then minced meat, sauce, cheese. That is, three layers should be obtained. Lasagna is baked until cooked in a preheated oven at 180 degrees. Served in portions on separate plates.