Recipe for homemade mince lasagna. lasagna

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The terms "laganon" and "laganum" denoted a thin sheet of dough based on wheat flour, which was cooked in the oven or on an open fire.

In the Apicio recipe book, this dough is used to create a dish called lagana. In it, wheat sheets are separated by layers of minced meat.

In the Middle Ages, lasagna recipes finally took shape. and were already so widespread that numerous writers (Jacopone da Todi, Cecco Angiolieri, etc.) mentioned it in their works. It is impossible to say with certainty that the dish of those years was 100% similar to the modern version. It is even suggested that it looked more like.

The Renaissance is the heyday of Italian pasta. It was at the end of the 17th century that the recipe for the lasagna alla bolognese that has survived to this day was published. And in 1881, in the book "The Prince of Cooks", published in, for the first time, the use of tomatoes in the composition of the dish is suggested.

Over time, more and more new interpretations of the food that was gaining popularity arose. From solemn banquets, lasagne smoothly moved to the dining tables of all Italian houses.

Varieties by region

Although today there are many regional varieties of lasagna, they can be roughly divided into 2 traditions:

More ancient, relating to the center and south of Italy.
Recipes of the northern flat territory of the republic.

Let's take a closer look at what options for dishes are preferred in different regions of the country.

Northern Italy

The most common recipe in northern Italy involves the use of egg-based pasta. In (Emilia-Romagna), a mixture of pork and beef is used as minced meat. Required components:, Bechamel sauce and. In other regions of the northern part of the republic, the term "lasagne" is often used for egg paste in the form of wide (about 2 cm) and long strips. Such pasta is eaten on its own or added to.

In the tradition of the northern regions, there is a variant of green lasagna. Spinach is added to the dough for such a pasta. There is also a version with a layer based on mushrooms, although more often it catches the eye in the central regions of the country.

Apulia and Basilicata

The classic interpretation of lasagna, characteristic of (Puglia) and (Basilicata), differs from all other types in the absence of eggs in the dough. The dish is called sagne (lasagne) ncannulate. I twist the strips of pasta by hand in the form of female curls. It seems that to obtain them, the dough is wrapped around a rigid frame (curlers). In fact, masters form curls without using any devices.

Lasagne ncannulate is boiled in water, not baked. Served with tomato sauce, ricotta and basil.

Campaign

Marche and Umbria

In the commune of Castiglione Messer Marino, there is an interesting custom. They call boiled lasagna sagne a lu cuttor. It is enriched with meat, sausages, pork belly, liver, chili peppers and eaten with bare hands straight from copper cauldrons.

Sicily

The version of lasagna living in Sicilian cuisine is closest to the Neapolitan version. Enrich the recipe with the introduction boiled eggs, fried meat, vegetables (eggplants, carrots, celery), semi-hard cheeses. In Naples, this kind of dish is called lasagna riccia.

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Like many dishes with a long history, lasagna has grown over time. large quantity interesting facts:

July 29 is National Lasagna Day in Italy.
In the Republic, the term "lasagna" in relation to pasta is plural and implies more than one strip of dough.
Traditionally, in the south of the country, the dough is made from water and semolina. In the northern regions, where semolina was not widely available, recipes with flour and eggs have developed.
Initially, the word Lasagne did not refer to the dish itself, but to the dishes in which it was cooked.
Most early recipe food dates back to a time when tomatoes were not yet known to Europeans. Therefore, they were not used in the composition. However, today most classic versions cooked with tomatoes or sauces based on them.
It used to be mandatory to boil all the pasta before baking layered lasagna. Now the softening of the flour dough is achieved with a sufficient amount of sauce.
The most famous lasagna lover is Garfield the cat.
Weird Al Yankovic ("Weird Al" Yankovic) recorded the song "Lasagna" - a parody of the hit "La Bamba".

Possible cooking errors

Despite the ease of execution, lasagna can still be ruined. We will bring 5 most common mistakes, which should be avoided in cooking:

Usage a large number layers of paste. This error is especially noticeable for pasta based on semolina. Such a dish will be overdried. Therefore, chefs often recommend that beginners cook lasagna with fresh dough.
Insufficient lubrication of the bottom and walls of the mold with oil. Careful lubrication of the mold is necessary to avoid sticking of the paste to its surface. Crispy edges and base are especially appreciated by lovers of lasagna. Great option- powdering the form with a thin layer breadcrumbs over the fat layer.
Too much sauce in the filling. It results in a lack of light crunchiness. This dish is more like a thick soup.
Using dry pasta based on semolina. Unlike a flour base, semolina pasta should be lightly boiled until al dente, and then baked with the filling.
No crust on surface. It is rather a mistake in culinary aesthetics. To get a beautiful crust, sprinkle lasagna with grated cheese and turn on the grill function 3-4 minutes before the dish is ready.

Classic recipe

A wide variety of recipes for a dish cannot be placed in one article. Therefore, we will present to your attention the classic recipe for lasagna with minced meat - alla bolognese. In the republic, it is believed that every housewife should be able to cook the Bolognese version of the dish.

The Bolognese version is the most common lasagna with minced meat both in Italy and abroad. The main criterion for its preparation is the selection of components. Minced meat must be mixed: pork and beef, and tomatoes must be fragrant so that their taste can be clearly seen.

The shelves of modern stores are full of ready-made pasta for making lasagna. But it is much more pleasant and reliable to roll out the dough yourself. Moreover, the process is not very difficult.

Ingredients needed for the paste:

Flour - 350-400 g;
Spinach (peeled and washed) - 400 g;
Eggs - 3 pcs.

First, boil the spinach in a small amount of lightly salted water until softened. Drain, rinse under running water cold water and leave until the liquid drains completely. If necessary, spinach can be lightly squeezed through cheesecloth.

Beat the leaves in a puree and combine in a bowl with flour and eggs. kneading elastic dough. Wrap it up cling film and leave for 1 hour at room temperature.

We divide the dough into parts, roll it out with a rolling pin to a layer thickness of 1 mm. Cut out a rectangle the size of your lasagne pan.
Filling ingredients:

Minced pork - 250 g;
Ground beef - 500 g;
Tomato puree - 250 g;
Carrots - 50 g;
Onion - 50 g;
Celery - 50 g;
Milk - 40 g;
Olive oil - 1 tbsp. a spoon;
White dry wine- 250 ml;
Water - 3 l;
Salt, black pepper - to taste.

We start by finely chopping the celery, carrots and onions. Heat the oil in a pan and add vegetables to it. Simmer over low heat for 10 minutes, stirring occasionally. We bring beef and minced pork and fry for 10 minutes.

When the meat dries noticeably, add white wine and, stirring the mass, wait for it to evaporate. Adding tomato puree, a pinch of salt and 1 liter of water. After boiling, simmer over medium heat for about an hour.

Pour in 1 liter of water and continue the procedure for another 1 hour. After the time has elapsed, we add the last liter of liquid and repeat the quenching stage for 60 minutes. At the end of cooking, the meat should be firm but not too dry. Salt and pepper to taste. Turn off the heat, add milk, mix thoroughly and set aside to cool.

Bechamel Sauce Ingredients:

Milk - 1l;
Butter - 100 g;
Flour - 100 g;
Nutmeg and salt - a pinch.

Now let's make the sauce. Heat the milk in one saucepan and melt the butter in another. Remove container from liquid oil from heat and gradually add the sifted flour. Vigorously work with a whisk to get a mass without lumps. We send the pan back to the fire and lightly fry.

When the milk is hot, season it with salt and nutmeg and pour into the butter-flour mixture. Working with a whisk, we wait for thickening at low heat (cook for 5-6 minutes until a creamy consistency). The finished bechamel sauce should be smooth and uniform.

The last step is to assemble the lasagna. It will require one more ingredient - 250 g grated on coarse grater hard cheese (preferably parmesan).

In a rectangular baking dish (30 * 20 cm), greased with oil, evenly distribute a small amount of bechamel sauce. We put a sheet of pasta and again pour a thin layer of sauce. Spread some of the filling and sprinkle with cheese.

We continue laying out the layers in order: pasta, bechamel sauce, meat filling, cheese (optimally - 3-4 repetitions). The top floor of the “construction” is meat sprinkled with cheese.

Bake in an oven preheated to 200 degrees for 25 minutes. Lasagna ready indicator light golden crust on a surface. We take out from oven, cool slightly and serve. It is best to combine the Bolognese dish with red dry or young sparkling wines.

Calorie and nutritional properties

Despite the apparent bulkiness of the composition, lasagna with minced meat is not at all a hypercalorie dish. Her nutritional value is only 277 kcal per 100 g of product. It is made up of:

Proteins - 12 g;
Fats - 19 g;
Carbohydrates - 15 g.

At the same time, do not forget that animal components will certainly carry cholesterol into the load. Therefore, overweight people should limit their consumption of Italian food.

Heat treatment at high temperatures destroys vitamin composition but retains the mineral. Beef, as a valuable source of iron, gives lasagne the status of a dish useful for anemic patients. And enough high content sodium narrows the portions of the delicacy for those who suffer from excessive blood pressure.

Our ode to climbing has come to an end. Live rapturously, travel well, eat in moderation, and remember: “The layered fashion will be gone in a couple of years, but the love of layered climbing will last forever!”

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Step by step recipes for Italian lasagna with fish, vegetables and mushrooms

2018-06-07 Rida Khasanova

Grade
prescription

638

Time
(min)

servings
(people)

In 100 grams of the finished dish

9 gr.

8 gr.

carbohydrates

8 gr.

138 kcal.

Option 1: Classic Italian Lasagna Recipe

Lasagna is a popular Italian dish that is known all over the world. Thin sheets of dough alternate with juicy meat or vegetable, mushroom stuffing and topped with cheese. All together gives a delicious taste. Italian cuisine.

Lasagna dough is very easy to prepare, but if desired, it can be purchased frozen ready-made - the taste will not change from this.

Ingredients:

65-70 gr. wheat flour;
50-55 gr. semolina;
200-230 ml. milk;
salt;
egg;
700 gr. pork and beef mince;
four tomatoes;
two cloves of garlic;
some basil and parsley;
black ground pepper;
800 ml. milk for sauce;
half a pack of butter;
120 gr. flour for sauce;
olive oil;
150 gr. parmesan.

Italian lasagna recipe step by step

In any container, combine flour, semolina, egg and milk, add a pinch of salt and knead the dough. Cover the cup with a thin towel and let stand for ten minutes. Then transfer the dough to a working table, lightly sprinkled with flour and roll out into a layer with a usual thickness of about 3 mm.

Cut the pastry sheet into squares that are suitable for the form in which the lasagna will be baked. Boil water in a saucepan, salt a little and add olive oil. Boil the sheets and put out of the water, let dry.

Make a cross-shaped incision on the tomatoes and scald with boiling water. After that, remove the skin, and scroll the pulp in a blender until mashed.

Peel the onion and garlic from the husk and chop under pressure. Rinse greens and finely chop.

Heat the olive oil in a deep frying pan and fry the onion and garlic in it a little until soft. Add salted minced meat, mix well and cook for another six minutes.

Pour the tomato puree into the minced meat, add salt, pepper if necessary, and cover with a lid. Simmer over low heat for about nine minutes. Then turn off the stove, pour greens and cover again.

For the sauce, melt the butter in a saucepan, pour in the flour and stir thoroughly, getting rid of lumps. Allow the mixture to cool slightly, then pour in the milk and cook, stirring constantly, for 9-10 minutes. You should get a homogeneous liquid mass. Lightly salt and pepper.

Divide all ingredients into 4 servings. Put a portion of minced meat on the bottom of a heat-resistant form, pour over some of the sauce and cover with dough sheets. Then in layers: minced meat, sauce, grated cheese and dough. Repeat until all ingredients are gone. Top with sauce and sprinkle with cheese.

Put the mold in the oven for 40-45 minutes at a normal temperature of 180 degrees.

Let the lasagna cool slightly and divide into portions. You can use store-bought lasagna sheets if you like.

Option 2: Quick Italian Lasagna Recipe

Lasagna is so tasty dish that having tried it once, you will want to return to it again and again. When there is no desire to engage in long cooking, you can cook a simple lasagna with ready-made dough sheets.

Ingredients:

18 finished sheets;
half a kilogram of minced meat (pork and beef);
4-5 tomatoes;
210 gr. hard cheese;
100 gr. cheese;
olive oil;
two large onions;
a couple of cloves of garlic;
a glass of tomato sauce or adjika;
salt and pepper;
a pinch of nutmeg;
a teaspoon of dried Italian herbs.

How to quickly cook Italian lasagna

Release the dough sheets from the packaging and boil in slightly salty water until half cooked.

Peel one onion and a clove of garlic and finely chop the garlic. Fry together with minced meat olive oil about a quarter of an hour.

Transfer to stuffing tomato paste, add spices to taste, nutmeg and mix thoroughly. Simmer on low heat for 2-3 minutes and turn off the stove.

Finely chop the remaining onion and garlic and fry in olive oil until a pleasant golden hue. Add tomato sauce, tomatoes cut into pieces and spices. simmer for a couple of minutes and remove from heat.

Pour half of the tomato sauce into a square baking dish. Lay a third of the dough sheets on top. Spread half of the minced meat evenly on them and sprinkle with herbs. Repeat all layers, cover the top with lasagna sheets and pour over the remaining sauce. Send to the oven for 20 minutes at 190-200 C.

Rub the hard cheese through a medium grater, and break the cheese with your hands into small pieces. Sprinkle lasagna - first with cheese, and then with brynza and bake for another 10 minutes.

Serve in the form or immediately arrange in portions on plates.

Option 3: Italian Fish Lasagna

Lasagna with fish filling- another option Italian food. The fish is steamed, so lasagna will be as healthy as possible.

Ingredients:

a couple of chicken eggs;
tablespoon vegetable oil;
salt;
300-350 gr. wheat flour;
400-450 gr. fish fillet;
bulb;
carrot;
small zucchini;
150-170 gr. champignons;
300-350 gr. hard cheese;
70-80 gr. butter;
ketchup;
salt, dried herbs, pepper;
a glass of milk;
a tablespoon of flour (for sauce);
50 gr. butter (for sauce)

How to cook

Break chicken eggs into a deep bowl and shake the beaters. Combine with butter, mix and pour flour. Knead the dough and let it rest for 20 minutes.

Cut the fish fillet into small pieces, salt a little and sprinkle with spices. If there is a double boiler, then transfer the fish to a container for cooking rice. If not, then adjust the sieve and set it on a pot of boiling water. Cook 20-25 minutes.

Peel the onion, zucchini and mushrooms and cut into cubes. Coarsely grate the carrots. Cook the vegetables in the same way as the fish, the cooking time is the same.

Roll out the dough into a thin rectangular shape. Cut into 6 equal parts, trim the edges with a knife.

Lightly fry the flour in a dry frying pan. Divide milk into 2 parts. Dilute flour with cold milk and stir very well, achieving uniformity. Salt and pour in boiling milk. Stir continuously until the sauce begins to thicken while adding the butter and salt. Remove sauce from heat and cool.

Dip the dough sheets into boiling water, salt a little and pour olive oil. Cook for a couple of minutes, then remove them with a slotted spoon.

Smear the form butter. Lay out the sheet, put a little ketchup on it. Next, lay out the filling of fish and vegetables, pour over the sauce and sprinkle with grated cheese. So repeat the layers until the dough runs out, sprinkle the last sheet only with cheese.

Put the mold in the oven at a temperature of 190-200 degrees for about 40 minutes. The lasagna should be a bright golden color.

Lasagna is served hot or warm.

Option 4: Italian lasagna with vegetables

Vegetable lasagna is a simple dish that is perfect for hearty breakfast or a light dinner. As a layer of vegetables will be used finished sheets for lasagna.

Ingredients:

small zucchini;
one stalk of leek;
300-350 gr. tomatoes;
small eggplant;
two bell peppers;
half a liter of milk;
130 gr. cheese durum varieties;
a quarter of butter;
salt;
two tablespoons of olive oil;
ground black pepper;
a tablespoon of flour;
eight sheets of lasagna.

Step by step recipe

Cut the leek stalk into plump, neat rings with a slight slope. Peel off the skin of the eggplant, divide the flesh into rings and lightly salt. After 5-10 minutes, rinse, dry and cut into squares. Prepare the zucchini in the same way.

Rinse the bell pepper, remove the seed box and cut into medium-sized pieces.

Heat a deep frying pan with vegetable oil, pour all the prepared vegetables into it and fry under the lid for about ten minutes. Then salt, sprinkle with pepper, stir and remove from the stove.

Melt the butter in a saucepan and add a spoonful of flour to it. Mix well, add milk and cook until thickened.

Grease a baking dish with oil and spread a layer of dough leaves on the bottom. pour cream sauce, then lay out a part of the vegetables, again a leaf and sauce. So repeat until the ingredients run out, and the top should be closed test. Spread it generously with sauce and sprinkle with grated cheese.

Cover the top with a sheet of foil. Put the lasagna in the oven and cook for half an hour at 180 C. Remove the foil and bake for another 10 minutes.

Serve with fresh vegetables and bread toasts.

Option 5: Italian lasagna in a slow cooker with mushrooms

Lasagna cooked in a slow cooker is just as juicy and tasty as in the oven. This dish is notable for the fact that you can use different stuffing- not only meat, but also, for example, mushroom.

Ingredients:

350-400 gr. any mushrooms;
10 sheets of lasagna dough;
bulb;
four tablespoons of sour cream;
a glass of clean water;
vegetable oil;
salt, spices

How to cook

Mushrooms and onion cut into cubes. Fry until soft in vegetable oil.

Dip the pasta sheets in hot water for a couple of minutes.

Lubricate the multicooker bowl with oil. Lay out, alternating, sheets of dough with mushroom filling.

Dilute sour cream with water and pour into a bowl for lasagna.

Set the baking mode to 2 hours.

So easy and quick to make hearty lasagna. You can sprinkle grated cheese on top if you like.

Enjoy your meal!

Despite the fact that lasagna is popular all over the world, not every housewife knows how to cook Italian lasagna. This is an incredibly tasty dish made from thin sheets of dough, alternating with filling. Top the dish with sauce and sprinkle with grated cheese. The principle of cooking lasagna gives scope to the culinary imagination. Toppings can be made from different products, you can experiment with the composition of the sauce.

Pasta is the dough for the dish. You can buy it ready-made in the store, or you can, and better, cook it at home with your own hands. Cooking lasagna takes time, patience and a good mood.

Here is a recipe for traditional Italian lasagna

Lasagna - hearty fragrant dish which is impossible not to love. Various fillings, thin paste, spicy cheese and greens - all together gives the divine taste of Italian lasagna.

We will prepare it in four stages. But before that, grate 300 grams of parmesan on a fine grater.

Lasagna sheets - pasta

For pasta, you will need 65 g of wheat flour, 50 g of semolina, one glass of milk, one chicken egg, a pinch of salt.

We combine all the components, knead the dough, cover it with a towel and let it stand for a while. Then we roll out the juices with a thickness of no more than 3 mm. Cut into squares, taking into account the size of the form for the dish. Boil the dough in salted water, where we add a little olive oil so that the sheets do not stick together. We take them out of the water, dry them.

If you are using ready-made pasta sheets, in some cases they do not need to be boiled. Look at the instructions on the package.

Cooking meat bolognese sauce

This will require:

700 g of minced meat. It will be juicier if you take pork in half and beef meat. It should not be lean;
4 fresh or pickled medium-sized tomatoes;
2 cloves of garlic;
a few sprigs of basil and parsley;
spices - salt, ground black pepper

Remove skin from tomatoes. To do this, wash them, make 4 cuts on the top of the head and lower them for a few seconds in boiling water. The skin will separate well. Prepare tomato puree in a blender. Finely chop the onion, pass the garlic through a crusher, rinse the greens, dry and chop finely.

Heat the olive oil in a deep frying pan, fry the onion in it until golden brown and a little garlic for flavor. Add minced meat and fry it for 5 minutes, stirring constantly and kneading the lumps. Pour in the tomato puree, salt, pepper, and simmer covered over low heat for 10 minutes. After removing from heat, add greens and garlic residue to the sauce, let it simmer under the lid.

Prepare bechamel sauce

Products:

800 ml milk
100 g butter
4 tbsp. l. flour
spices

To make bechamel, first melt butter in a saucepan, add flour and mix until homogeneous mass. Remove container from heat and let cool slightly. Then pour in the milk and cook, stirring constantly, for about 10 minutes. Mix thoroughly so that there are no lumps. It is important. Then add salt, pepper and a little nutmeg. The sauce is ready.

Well, the cooking process itself

We put the lasagna in the form. All ingredients are divided into 4 parts. Put the bolognese sauce on the bottom of the mold, pour the béchamel sauce on top so that the bottom of the mold is closed. I put sheets of pasta. Then put again meat sauce, bechamel and top with grated parmesan. Again we cover everything with dough. Alternate layers until all ingredients are used. Top the lasagne sheets with bechamel sauce and sprinkle with cheese.

Bake in the oven at 180 C for 40 minutes.

The principle of preparing such a puff juicy pie is the basis. For those who follow the figure, or are not fond of meat, fatty minced meat can be replaced with mushrooms and vegetables. How to cook vegetable lasagna.

Required products:

champignons or oyster mushrooms - 300 g
eggplant - 600 g
1 medium carrot
1 bell pepper
2 heads of onion
3-4 canned tomatoes
200 g grated parmesan
100 g celery
a pinch of thyme and oregano
250 g dough sheets
50 g flour and butter
3 glasses of milk

How to prepare the filling:

Saute tomatoes in one pan spices 10-15 minutes. First, remove the skin from the tomato and grind them into a puree. Pour 30 g of olive oil into another pan and add finely chopped carrots, one onion, bell pepper and celery.

Separately, fry eggplant slices in vegetable oil. Mushrooms with the remnants of onions also stew.

Cooking bechamel. In a frying pan, fry the flour in butter. Pour in the milk and cook, stirring for 3 minutes. Season with salt and pepper.

Collecting lasagna. Pour the bechamel into the bottom of the mold, put the sheets of dough, pour the white sauce again on top. We put layers of eggplant, mushrooms, tomato sauce. We cover with dough, pour over it with bechamel sauce and repeat the layers of filling again. So we alternate until the filling runs out. Lubricate the upper plates with milk sauce and sprinkle with grated cheese. Bake lasagna for half an hour at 180 C.

There are many variations on the theme of lasagna. There is a recipe for milk sauce is replaced by soft cheese mozzarella and filling of cream, eggs and parmesan, and boiled ham is added to minced meat. But in any lasagna recipe there are a lot of greens, tomato and spices. The principle of a puff pastry baked with sauce and cheese always remains unchanged.

Things to Remember When Cooking Lasagna

The dough sheets must be dried so that the dish is not raw.
Use tomato sauce or skinless tomatoes
The top layer is always dough, smeared with sauce and sprinkled with grated cheese. Then a ruddy crust forms on top.
The form must be deep so that the filling does not leak out.

Lasagna, the recipe of which is passed down in Italian families from generation to generation, is an incredibly tender, fragrant and rich dish, the preparation of which is a special ritual. Only Italians are able to perform this delicacy with a special flavor and indescribable taste. There are so many recipes for lasagna that it’s time to publish a separate book. However, there are invariable components of the dish that are present in all interpretations of lasagna: dough (as special kind pastes), white sauce bechamel, red tomato sauce, parmesan cheese. Any ingredients can be used as a filling - meat, chicken, fish, vegetables, mushrooms, etc. However, it is lasagna with meat that is considered the most common in Italy.

Lasagna. Recipe for classic cuisine. Key Features

Lasagna, the recipe of which has a number of subtleties, is very high in calories and hearty meal. Let's see how it is prepared.

The basis of lasagna is special layers (as one of the subspecies of pasta). They are easy to buy in the supermarket, but they are much more pleasant to cook on your own. The dough will require 600 grams of flour, 3 eggs, 50 ml of olive oil, 100 ml of water. As you can see, the dough is quite simple, egg. However, it must be kneaded for a long time and carefully in order to obtain the necessary plasticity. After kneading, it must necessarily "rest" for at least half an hour under a towel. Then it is necessary to divide the dough into 3 parts and roll each into a cake one and a half millimeters thick. From them it is necessary to cut out layers of suitable size, as a rule, of a rectangular shape. Leave the finished layers to dry under a towel.

Red bolognese sauce

To make a classic bolognese you will need the following ingredients: onion, carrot, meat (600 gr), olive oil, tomatoes in own juice, wine, seasoning. The meat must be finely chopped or passed through a meat grinder, fried in olive oil along with carrots and onions. Add wine, tomatoes, broth and seasoning (salt, pepper, oregano). Simmer for about an hour.

White bechamel sauce

Bechamel is one of base sauces Italian and french cuisine. It is quite simple to prepare. So, in a saucepan with a thick bottom, melt three tablespoons of butter, add the same amount of flour and fry until golden brown. Introduce 500 milliliters of milk and cook for 10 minutes until thickened, stirring constantly. Salt and pepper.

Cooking

How do you make lasagna with all these ingredients? Everything is quite simple. Grease a deep baking dish with oil and pour a little bechamel sauce. Lay out the prepared sheets so that they cover the entire bottom. Sometimes they are pre-boiled for several minutes. However, with the right consistency of sauces, this is not required. Bolognese sauce is laid out on the sheets, bechamel on top, and then grated parmesan. Then the order is repeated - lasagna sheet, red sauce, white sauce, cheese. Lasagna, recipe classical cuisine which implies a minimum of 4 layers, is assembled quickly enough. It remains only to put the baking sheet in the oven, heated to 200 degrees, and bake for 40 minutes. The finished dish is served hot, cut into portions.

Today we will talk about a real layered miracle - climbing. We used to think that the classic lasagna with minced meat and vegetables, as well as cheese, is a dish of Italian cuisine, but England and Scandinavia fought for the right to be considered its homeland. The name of the dish comes from Greece: according to one version, it comes from the word "laganon" (the so-called flat cake made of wheat flour), according to another - from the Greek word "lasana", meaning "hot plates". Some sources claim that later the Romans called the cauldron for cooking, and even later the Italians began to call lasagna ready meal. Let historians argue, but one thing is known for certain - having tried the dish once, you are unlikely to remain indifferent. Therefore, we will tell you how lasagna with minced meat is cooked in the oven at home, and we will also reveal the secret of a few more step by step simple recipes cooking and supplement them with photographs.

Lasagna with minced meat is cooked quickly and easily!

Classic recipe lasagna with minced meat cooked at home is a casserole made from layers unleavened dough, interbedded various fillings- meat or minced chicken, vegetables, seasoned with sauce and cheese and baked in the oven. From this it becomes clear that for the preparation of such fine dining no special skills required.

The recipe for lasagna with minced meat is quite usable for cooking at home. It involves the use of six layers of dough and an obligatory element - bechamel sauce. As fillings, you can use products to taste. Plates for Italian lasagna at home are easy to make yourself, but it is acceptable to purchase a ready-made product in the supermarket. But we will definitely remind you about the recipe for making bechamel sauce, because without it it is almost impossible to cook lasagna with minced meat and mushrooms, reminiscent of the Italian “original”.

Bechamel sauce is very common in European cuisine. The basis for the sauce is milk and roux (“roux”, as the eminent chef Francois Pierre de la Varenne, in his book The French Chef, called a mixture of butter and flour). Ingredients:

· 1/2 liter of milk.

· 50 g butter.

· 50 g flour.

· Salt, white pepper, nutmeg (grated).

Prepare the base for the bechamel sauce. Melt the butter over low heat and, stirring constantly, add the flour. The flour should be light beige in color and covered with uniform small bubbles. After a minute, remove the resulting mass from the heat and, while it is hot, pour in cold milk, rubbing the mixture until smooth, stirring constantly. We put the saucepan back on the stove and boil the mixture at a low boil for a few more minutes, stirring continuously so that lumps do not form. Add salt and spices. But even if you still have lumps, then do not despair, strain the sauce through a strainer. The sauce is ready. You can start the magic - cooking famous dish. There are many variations on this theme, we will give several options for the dish with a photo, and you will find your recipe among them.

It is best to use ready-made dough sheets, but when choosing them, pay attention to the method of preparation. Some types of sheets before baking can simply be soaked in hot water, others need to be boiled until half cooked. Need to focus on appearance: The dough should be plastic after processing, but not too soft. Regarding the baking dish: it is better to use a thick-walled rectangular shape made of glass, ceramics, metal. In them, the dough will be laid as correctly as possible, the filling will not wake up, and the puff pastry lasagna will not fall apart when cut. AT last resort you can cook a delicacy in a pan.

At this stage, add all the cold milk at once and mix thoroughly.

Lasagna with minced meat and puff pastry mushrooms:

Minced meat - 600 g.

Mushrooms (champignons) - 300 g.

· Tomatoes - 4 pcs.

Onion - 1 head.

Carrot - 1 pc.

Dry red wine - 60 g.

Cream - 60 ml (for minced meat).

Vegetable oil - 2 tbsp. l. (for frying).

Hard cheese, grated - 400 g.

· Salt, spices to taste.

Cooking lasagna starts with preparation meat filling. Quickly fry the garlic crushed with a knife in oil so that it gives off its aroma, and remove it from the pan. Fry the finely chopped half of the onion, grated carrots, mix with minced meat (you can use any: beef, pork, mixed) and continue to fry, breaking the meat lumps. During frying, the mass can be diluted as needed. meat broth. Pour in the wine, bring to a boil, add the peeled and seeded tomatoes and spices.

Fresh tomatoes can be replaced with tomato paste.

Bring the mass to a boil, simmer for an hour. Pour in the cream and heat the filling for another minute.

We rub the carrots and chop the onion.

Add minced meat to the mixture.

Cooking tomato paste.

Lasagna with minced meat and mushrooms is prepared with a mushroom layer that forms the basis of the taste. For him, put the washed and chopped champignons on a heated frying pan and, as soon as excess moisture evaporates from the mushrooms, add vegetable oil with the rest of the onion. We bring the ingredients to readiness. The recipe can be slightly modified by replacing the champignons with dry mushrooms. They must first be soaked and boiled.

To cook lasagna, it is not necessary to use parmesan, as in the original. Any hard cheese will do. You can make a tasty delicacy with mozzarella, and some prefer ricotta lasagne on the table.

Lay out in layers.

Lasagna is easier to cut when it has cooled slightly.

Lubricate the baking dish with bechamel sauce, lay the sheets, minced meat filling, again a little sauce, grated cheese. Put mushrooms, sauce, cheese on the second layer of lasagna. Repeat the steps starting from the first layer. We cover the casserole with sheets of dough, grease with butter, put the tomatoes, cut into circles, cover with cheese and bake. After 40-45 minutes, your lasagna with minced meat and tomatoes is ready.

How different is she?

Over the many years of its existence, the recipe for lasagna with minced meat has undergone many changes, and at home you can experiment with cooking for a long time. Recipes for Vegetarians minced fish, with zucchini, cabbage stuffing. Good for those who are on a diet diet lasagna with cottage cheese, lean beef or minced turkey, as well as a reduced number of layers, which will reduce the calorie content.

The ingredients for preparing delicacies with cabbage do not have a fundamental difference from those indicated above, except that the filling for lasagna is laid out not on ready-made dough plates, but on cabbage leaves, pre-washed and boiled in boiling water until soft. For the filling, minced pork, tomatoes in their own juice with fried onions, hard cheese for sprinkling are better suited. At a temperature of 180 ° C, in 40-50 minutes your cabbage lasagna with minced meat will be ready.

Who is tired of the usual dish of ready-made dough sheets or just does not want to go to the store, you can use the recipe with potatoes. To make tasty and soft enough potato lasagna, potatoes need to be cut into thin circles, and then boiled for 5 minutes. The top layer of treats and the bottom are always potato. As a filling, it is recommended to use assorted minced meat, and for the sauce, mix 2 eggs with cream and add a little hard cheese. A potato dish is baked for 40-45 minutes at a temperature of 200 ° C.

Now let's move away from the "classics" and forget for a while what lasagna with minced meat is, because for vegetarians, as well as lovers of sweets, there is a simple recipe for lasagna with cottage cheese. The bonus of the delicacy is not only simplicity, but also the speed of preparation: it will be ready in 15-25 minutes, when the eggs added to the sauce “grab”. Step by step recipe:

We rub cheese.
In a glass of water, stir 1 tsp. salt.
Add 2 eggs to 500 g of cottage cheese and mix.
Mix cottage cheese and water, add 45 g of melted butter.
Lubricate the foil with oil and lay out the first sheet, on which we distribute ¼ curd mass and ¼ grated cheese. Top with a layer of 3 tbsp. spoons of water.
We repeat the steps.

After several attempts to cook lasagna at home, you will be able to choose the best recipe dishes using minced meat, cooked in the oven or in a pan. However, a real home-style delicacy will turn out when you develop your own technology and please your loved ones with a unique dish.

You don't have to use expensive parmesan cheese for lasagna. Suitable for any hard cheese.

Culinary novelties from the "stars"

Now it has become very popular to maintain culinary blogs and websites. "Stars" delight us with recipes for new products that have appeared on their table. One of the most popular for cooking is the vermicelli casserole recipe from Yulia Vysotskaya. delicious lasagna from the "star" of cooking includes:

Minced beef (500 g).
Special pasta (for example, from Makfa).
Bacon (100 g).
Hard cheese (100 g).
Carrots and celery stalks 1 pc.
½ head of onion.
Milk (50 ml).
Red wine (5 tablespoons).
Olive oil 2 tbsp. l. and creamy 1 tsp.
Tomato paste 2 tbsp. l.
Black pepper and bechamel sauce with nutmeg.

Cooking goodies at home is no different from the lasagna recipe described above. To begin with, we cook carrots, onions and celery in a pan: fry a little in olive oil. Next, add minced meat, continuing to fry and mix. The last to add red wine, tomato paste, seasonings and leave the mixture to simmer for 20 minutes under the lid. Add milk (on the site there are recipes with the addition of kefir). When everything is ready, layer the finished sheets with the mixture and put in the oven.

It is difficult to imagine Russia without pancakes, and so popular not only in Russia, but also in many countries former USSR cooks decided to use the product for cooking lasagna with ground beef and sauce, as well as vegetables. Exquisite taste pancake lasagne with minced meat and eggplant or with the addition of minced turkey is different. main ingredient- pancakes. They should be thin but strong. It is correct to make dough for pancakes from a mixture of milk, water, eggs, salt and vegetable oil. All products are thoroughly beaten in a blender or whisk. dough in end result should resemble low-fat sour cream.

When the pancakes are ready, we proceed to prepare the filling, and then proceed according to the previous scheme. To prevent pancake lasagna from burning, it is better to cover it with foil for the first 20 minutes of cooking. The total baking time is standard -30-40 minutes at a temperature of 180 degrees.

Whatever casserole recipe you use - with minced meat, vegetables, vegetarian, low-calorie - the main thing to remember is that to make lasagna delicious, you need not just mix all the ingredients.

The most delicious dish is the one prepared with love. Add this important ingredient to your delicacy, and the reaction of loved ones will be unequivocally approving.

The video will allow you to quickly learn the recipe and easily cook lasagna for loved ones.