Italian lasagna known all over the world and in the classic recipe it consists of several layers of filling, laid out with sheets of special dough. The filler can be both vegetables and meat. It all depends on your personal preferences.
There are several principles for preparing this dish, which you simply must follow.
- Bechamel sauce is an essential component of the classic lasagna recipe. It is used to fill layers. In the event that the filling is too thick, then it is used to lubricate the dough.
- Lasagna is juicy dish. And to achieve this result, it is important to observe the baking mode. The temperature in the oven should not rise above +200 degrees. The cooking time for meat lasagna is 30 minutes and vegetable lasagna is 25 minutes.
- Cover with foil before placing in the oven.
Classic lasagna with vegetables: a step by step recipe with photos
Vegetable lasagna is one of the most popular recipes. Italians prefer to cook it with mushrooms and eggplant. The filling from them turns out to be dense in structure and with its aroma resembles a meat version.
Ingredients:
- lasagna dough - packaging;
- eggplant - 1 piece;
- mushrooms - 250 grams;
- tomatoes - 3 pieces;
- milk - 1 glass;
- large onion - 2 pieces;
- spices - to taste;
- cheese hard varieties- 150 grams;
- flour - 15 grams;
- butter - half the package.
Cooking process:
Peel the eggplant and soak in salted water to remove the bitterness from the vegetable. After soaking, cut into small cubes.
Wash the mushrooms thoroughly and chop. Peel and chop the onion. Cut the tomatoes into cubes. Collect all the vegetables in a pan and simmer them in a little oil for fifteen minutes.
For the sauce, fry the flour in butter. Then pour milk into it in a thin stream, stirring constantly. Let the mass boil and thicken to a state of good sour cream.
Now shape the lasagna. Put the first layer of dough in the form, and on top of it, prepared vegetables. Brush with sauce. Continue until you run out of ingredients.
The top layer is the rest of the sauce.
Put in the oven for 20 minutes. Then take out, sprinkle well with grated cheese and cook for another 25 minutes.
Cooking homemade lasagna with cheese and mushrooms - a variant of the classic recipe
as a variation of the classic vegetable lasagna you can use the recipe with cheese and mushrooms. Since the filling of this dish can be anything.
Ingredients:
- mushrooms (champignons) - 200 grams;
- mozzarella cheese - 200 grams;
- carrots - 1 piece;
- shallots - 2 large;
- sheets for lasagna - packaging;
- cream - one and a half glasses;
- butter - 130 grams;
- flour - one spoon;
- spices - to taste.
Cooking process:
- Cut vegetables as small as possible. Grate the carrots on a coarse grater.
- Heat up a frying pan with two tablespoons of oil. Add the mushrooms first and simmer for five minutes. After, enter the onions and carrots.
- Mozzarella must be grated on a coarse grater. Combine cooked vegetables with grated cheese and mix well.
- Prepare the sauce. To do this, in butter heated in a pan, dilute the flour and fry. Add spices. Pour in the cream in a thin stream and continue stirring until the sauce thickens.
Shape the lasagna. The last layer should be the sauce. Send the dish to bake for 30 minutes in a preheated oven.
Classic chicken lasagna
Lasagna can be made with chicken. It will also turn out tasty and satisfying. You can take any meat - it can be both breast and paws.
Ingredients:
- lasagna dough - 1 pack;
- large chicken fillet - 400 grams;
- leek - 1 stalk;
- fat sour cream - 1 cup;
- cream - 1 glass;
- butter - 100 grams;
- flour - one and a half tablespoons;
- nutmeg - to taste.
Cooking process:
- Chicken fillet must be soaked in water ten minutes before cooking. cold water. After that, finely chop.
- Wash the leek and finely chop the white part.
- Put a piece of butter in a saucepan, melt. Then add leeks and chicken. Simmer all ingredients for ten minutes.
- Then add sour cream and simmer the mixture for another two to four minutes.
- In a dry frying pan, fry the flour until a golden hue appears. Add cream, spices and be sure to nutmeg. Cook the sauce until it thickens slightly while stirring constantly. Otherwise, it will burn and the taste will deteriorate.
Bake in a preheated oven for 20 minutes.
Recipe for classic meat lasagna with minced meat
Lasagna can be cooked with minced meat. You can take ready-made, but it is better to cook it yourself.
Ingredients:
- beef tenderloin - 250 grams;
- pork tenderloin - 250 grams;
- sheets - packaging;
- onions - 1 head;
- large tomatoes - 4 pieces;
- basil - to taste;
- cream - 300 ml;
- flour - 3 tablespoons;
- spices - to taste.
Cooking process:
- Cook from peeled tomato tomato puree.
- Peel the onion and chop finely.
- Twist the beef along with the pork in a meat grinder. Season with spices minced meat.
- in a frying pan with butter fry the minced meat. Then add the onion. After 3 minutes, add tomato puree. Season with spices.
- Wash the basil leaves and finely chop. Put it in the filling and simmer it for a few more minutes.
- Melt the butter in a saucepan. Fry the flour on it and pour in the cream in a thin stream with constant stirring. This will help avoid the formation of lumps. Prepare a thick sauce and let it cool slightly.
Form lasagna according to the standard scheme. The top layer is the sauce. Bake the dish for 40 minutes.
How to cook classic seafood lasagna - a delicious recipe
Classic recipe lasagna can be modified and cooked with seafood. The most commonly used are octopuses, red fish and mussels. The variation is rather unusual, but tasty.
Ingredients:
- sheet dough for lasagna - packaging;
- processed cheese- 100g;
- hard cheese - 120 grams;
- salmon fillet - 180 grams;
- octopuses - 120 grams;
- cream - 300 ml;
- butter - 120 grams;
- flour - a spoon;
- spices - to taste.
Cooking process:
- Rinse seafood and chop finely.
- Cheese - it is better to take hard varieties - you need to grate coarsely. Cut melted cheese into small cubes.
- Put the seafood in a heated saucepan with a little oil. Stirring constantly, cook them for five minutes.
- Add 150 ml of cream and prepared processed cheese to the seafood. Reduce heat and simmer covered for about five minutes.
- In another saucepan, melt the butter, fry the flour and pour in the cream. Constantly kneading, bring to the desired density. Add grated cheese and mix well
- Put the seafood filling on the dough sheets first, and then cheese cream sauce. Alternate layers until you run out of ingredients.
Cook the dish for 20 minutes at medium temperature.
Neapolitan lasagna - a delicious dinner for the whole family
Lasagna in Neapolitan differs from the classic recipe in that minced meatballs are placed in it. And instead of the usual bechamel sauce, tomato sauce is used, which is prepared from tomatoes in own juice.
Ingredients:
- bow - a thing;
- carrot;
- celery - stalk;
- tomatoes in their own juice - a liter;
- eggs - five pieces;
- minced meat - 410 grams;
- mozzarella - 160 grams;
- parmesan (or any other hard cheese) - 70 grams;
- sheets - packaging;
- red dry wine- 50 ml.
Cooking:
- Lasagna sheets need to be boiled until half cooked.
- Cut and stew vegetables, adding a couple of spoons olive oil and wine. The liquid should evaporate by half.
- Mash the tomatoes and bring to a boil along with the juice. Reduce slightly to thicken the sauce.
- Grate Parmesan. Add it to the minced meat, knead and make meatballs. Fry them in a pan and transfer to tomato sauce.
- Boil the rest of the eggs and cut into slices. Do the same with mozzarella.
Now we form the lasagna. First layer - dough sheets, then meatballs in tomato sauce, then mozzarella and egg. We bury the sheets and so on until the end, until all the ingredients run out. The top layer is lasagne sheets.
Before placing the pan in the oven, cover it with several layers of foil. Cook the dish for 20 minutes at a temperature of +200.
How to make lasagne sheets at home
Lasagna sheets can also be made at home. They will turn out even tastier than store bought. The main thing is to know some subtleties.
For the test, ordinary flour is not suitable. To get the “correct” dough, you need to mix rye flour and plain white flour in a 1: 1 ratio.
And when kneading the dough, observe such proportions. For 400 grams of flour mixture, take 5 eggs and 3 tablespoons of water.
You can also add ground food bran to ordinary baking flour - 80 grams of ground bran is taken for 300 grams of flour. Add 4 eggs to the dough while kneading.
To improve the color and taste of the dough, you need to add turmeric to it. Calculation - for 500 grams of prepared flour, a spoon (with a small slide) of spice is taken.
I suggest watching a video recipe for making classic meat lasagna
lasagna(Italian Lasagna) - view Italian pasta, which is layers of dough of their durum wheat, which are sandwiched various fillings and bake. Lasagna is a traditional dish Italian cuisine and there are many ways to prepare it. Today we will cook lasagna with minced meat and Bechamel sauce, and with the help of step by step recipe with photo you will cook the most delicious lasagna.
Ingredients
- minced meat (beef + pork) 1 kg
- lasagna sheets 180-200 g
- tomatoes 500 g
- carrot 150 g
- onion 200 g
- cheese 300 g
- parmesan cheese 50 g
- garlic 3-4 cloves
- vegetable oil
- salt
Bechamel sauce
- milk 1 liter
- butter 100 g
- flour 100 g
- nutmeg 1 teaspoon
Cooking
Peel the onion and chop finely. 
Peel the garlic cloves and press through a garlic press or finely chop. 
My carrots, peel and rub on a coarse grater. 
My tomatoes, remove the skin from them and grind in a blender or rub on a grater. 
In a large frying pan, heat a little vegetable oil and lightly fry the onion and garlic in it. 
Add carrots to the onion and fry them for a few more minutes. 
We spread the minced meat in the pan, salt, add spices to taste and continue to simmer for 15-20 minutes. 
Add the tomatoes to the minced meat, mix well and let it simmer for another 5 minutes, after which we remove the pan from the heat. 
Preparation of bechamel sauce
We put a small saucepan (it is better to use dishes with a thick bottom to avoid burning the sauce) on the fire, melt the butter in it. Add flour to butter and mix very well. 
The resulting mass is lightly fried. 
Pour milk in a thin stream, stirring all the time. It is necessary to stir the sauce very well so that no lumps remain. Continuing to stir, bring to a boil and leave to heat until the sauce thickens. Salt, add nutmeg, mix well again and remove from heat. 
We grate the cheese on a coarse grater, and the parmesan on a fine grater. 
For making lasagna, I use ready-made lasagna sheets. Before cooking, carefully read on the packaging how the manufacturer recommends using the sheets (do you need to pre-boil them or not), I take dry sheets without boiling them.
In a baking dish (I have it 22x30 cm in size), lay out the sheets of lasagna. 
Spread half of the minced meat on top. 
Spread 1/3 of the béchamel sauce evenly. 
Sprinkle half grated cheese. Lay the lasagne sheets on top of the cheese again. Spread the remaining minced meat, cover with half of the remaining bechamel sauce. 
Sprinkle with the remaining half of the grated cheese, and place the lasagne sheets on top again. 
Cover the sheets with the remaining bechamel sauce. We put the form in the oven preheated to 180 ° C for 40-45 minutes. 
After the specified time, we take the lasagna out of the oven and sprinkle with grated parmesan and put in the oven for another 5-10 minutes. 
Lasagna is ready. Enjoy your meal! 
Description
Meat lasagna - one of the dishes of traditional Italian cuisine, which is pasta in the form of thin layers of square or rectangular dough. Some kind of this pasta casserole, usually consisting of 4-6 layers.
Lasagna sheets can often be found on the shelves of any supermarket. Exist finished sheets that are already ready for baking in the oven, or those that must first be boiled.In any case, this information can be easily found on the product packaging.
Various ingredients are used as ingredients for lasagna layers, for example, the most common of them are tomatoes, spinach, and various vegetables. An integral part is Bechamel sauce, which we will also learn how to cook.
However, still the most popular and traditional of all a variety of recipes there remains meat lasagna with the addition of minced beef or with the addition of minced pork. So let's get started.
Ingredients
-
(100 g) -
(40 ml) -
(500 g) -
(1/2 tsp) -
(1/4 tsp) -
(500 g) -
(2 tsp) -
(1 tsp) -
(40 g) -
(400 ml) -
(50 g) -
(10 pieces.) -
(50 g)
Cooking steps
Take the washed onion and, cutting it into medium-sized squares, send it to the pan.Fry with a little oil until golden brown.
Then add minced meat there and fry everything together until cooked, salt and pepper to your own taste.
Next, you need to peel the tomatoes, which must be chopped and, when the minced meat is cooked, add them to it.You can also use tomato paste instead of tomatoes. The resulting sauce should be cooked over low heat for about 10 minutes, stirring occasionally. Then add finely chopped herbs.
The next step is to prepare a sauce called Bechamel. To do this, in a container over low heat, you need to melt the butter. Then slowly add the flour to the melted butter. To stir thoroughly. Thus, we got the so-called Roux sauce, one of base sauces in cooking. Next, you need to carefully slowly pour the chilled milk into this sauce, carefully mixing the resulting mass.It is very important to avoid the appearance of lumps in this sauce, you should definitely get rid of them. The resulting sauce must be simmered for another 5-7 minutes, stirring constantly. After this time, the sauce should thicken, after which it is necessary to add a small amount of salt and pepper,optional - a pinch of ground nutmeg, which will add piquancy and diversify the taste.
Next, you need to take a heat-resistant form (better ceramic or glass ) and thoroughly grease the entire bottom and edges of the mold with butter. Then you need to distribute 1-2 tbsp along the bottom of the form. spoons received cream sauce, on which after put sheets of lasagna. Spread some bechamel sauce on top of them as well.
After that, we begin to lay out the sauce of minced meat and tomatoes. Then we put the lasagne sheet again and continue to repeat the layout of the layers until the height we need is reached.Usually lasagna consists of 4-6 layers. The top last layer is always bechamel sauce.
In the oven, preheated to 180 degrees, you need to send the form with our meat lasagna and bake it for about 20 minutes. Then sprinkle with grated Parmesan cheese and bake until cooked through for another 7-10 minutes. When the lasagna is absolutely ready, take it out of the oven and leave it to stand and soak for another 10-15 minutes, and then cut it (usually into square pieces). You can eat!
* Microwaved lasagna (for example, the next day) will also be no less tasty!
Enjoy your meal!
Description
Lasagna classic- traditional national Italian meat dish. Of course, today lasagna is prepared by the most in a variety of ways and even exclusively with vegetables. But in this recipe, we will cook the most traditional minced meat lasagne at home.
The main ingredient of such a dish is meat, there are also special layers of dough and sauce, as well as cheese. During the baking process, the sauce permeates each layer and makes it very tender and creamy.
Classical step by step recipe cooking lasagna with a photo is presented below. There is nothing complicated in it, each stage is described in detail and clearly. The main thing is to pick up all the necessary ingredients.
Lasagna sheets - special finished goods from the dough, which significantly reduce the cooking time. In addition, they are often green. They acquire this color due to the addition of spinach to the dough. Interestingly, such lasagna is also considered a classic. In the cooking process, you can use all kinds of dried herbs and aromatic herbs.
Let's start cooking.
Ingredients
-
(600 g) -
(600 g) -
(60 g) -
(2.5 tablespoons) -
(2 tablespoons) -
(750 ml) -
(10 pieces.) -
(500 g)
Cooking steps
Prepare the bechamel sauce. Put a piece of butter in a suitable saucepan and pour a couple of tablespoons of vegetable oil, melt the ingredients over low heat and add flour in portions to them. Mix the ingredients so that the flour does not roll into lumps.
When the whole mass in the pan becomes homogeneous enough, pour milk into it. room temperature, slightly increase the heat and cook the sauce until thickened. The concentration of the liquid should be moderately thick, like not too oily sour cream.
Heat up the pan with vegetable oil and pour all the minced meat on it. You can cook it yourself from a piece of fresh pork or beef, passed through a meat grinder with onions and garlic.
Fry the minced meat until a matte crust forms, add the indicated amount of bolognese sauce, mix the ingredients, salt and pepper to taste.
Preheat the oven to 180 degrees. Grease a suitable shaped baking sheet with butter and lightly cover with bechamel sauce.
We spread the dry sheets of lasagna on a baking sheet, on top of them we place the finished minced meat in an even high layer, we rub the cheese on coarse grater and spread on top of the meat with the next layer. We cover all layers with bechamel sauce and lay out the sheets of lasagna again.
Repeat the process of laying out each layer, evenly distribute the sauce over the sheets of lasagna.
We fall asleep the remaining grated cheese as the final layer. Let the dish rest for 10 minutes. We send a baking sheet with lasagna to the oven and bake for half an hour.
Ready meal Arrange on plates, decorate with fresh green leaves and serve. Lasagna classic with minced meat is ready.
Enjoy your meal!
I present to you my version of lasagna. I prepare it from fresh dough, meat sauce and bechamel sauce. The lasagna will undoubtedly justify the time spent on its preparation. Believe me, it's very tasty!
The name comes from the words for "hot plates". There are many varieties of lasagna. The version presented in this recipe is a classic for me. I like the bechamel layer to be separate from the meat layer.
Lasagna is delicious the next day if reheated. The dish is convenient in that it can be prepared in advance and put in the oven 40 minutes before the guests arrive.
In the end, I will tell you how you can significantly reduce the time spent on cooking lasagna.
Necessary:
For 4-6 servings, depending on appetite :)
Dough:
- Egg - 1 pc.
- Water - approx. 40-50 ml
- Salt - 1/3 tsp
- Vegetable oil (olive or odorless) - 1 tbsp.
- Flour - 150-200 g (exactly depends on the size of the egg and the properties of the flour)
Meat Sauce:
- Minced meat (any, I have beef) - 400-500 g
- Tomato paste - approx. 100 g
- Onions - 1-2 pcs.
- Carrot - 1 pc.
- Garlic - 2-3 cloves
- Liquid (water, broth) - approx. 1.5-2 stack.
- Spices - to taste (I have a mixture of green and purple basil, black pepper and bay leaf)
- Salt - to taste
- Vegetable oil - 2 tbsp.
Bechamel Sauce:
- Milk - 500 g (+ a little more to dilute the sauce for the last layer)
- Butter - 50 g
- Flour - 50 g (2 tablespoons with a slide)
- Cheese - 100 g
- Nutmeg - 1/3 tsp
- Salt - to taste
For sprinkling:
- Grated cheese - approx. 100 g
Cooking:
First, prepare the meat sauce, as it is stewed the longest.
Saute chopped onion and garlic in oil. Without fanaticism, just so that the aroma goes and the onion becomes slightly soft.
Add minced meat and immediately chop it into pieces with chopping movements of the spatula, stirring constantly.
Add grated carrots. Lightly fry.
Add tomato paste.
Pour in water or broth, add spices.
We put it out to simmer. I put at least an hour, of course, the water will evaporate during this time. The finished sauce should be the same as in the photo, too “wet”, but the free liquid should also be for the juiciness of the lasagna.
While the sauce is simmering, prepare the dough.
Break the egg into a glass and add water in a volume approximately equal to the volume of the egg.
Add salt and oil, mix.
We begin to sprinkle flour and knead the dough.
I do this with a mixer hook attachments.
At the lowest speed.
Try the dough, it should be as dense as dumplings.
Leave the dough for 15-20 minutes. Or more, nothing will happen to him.
Wrap it up so it doesn't wind up.
Before assembling the lasagna, prepare the bechamel.
Melt the butter.
Add flour with constant stirring so that the flour is saturated with oil.
Gradually add milk, stirring constantly.
At the end, add the grated cheese, mix until the cheese is melted.
When all the sauces are ready, we start assembling the lasagna.
We divide the dough into 5 parts.
Pay attention to the size of your form and compare it with mine.
Roll out each piece to size.
If the shape is round, then trimming may not be needed, I trim the edges, since my shape is rectangular.
Trimmings can be cut, dried, or directly fresh added to the soup.
The size of my form is approx. 20-30 on top. Height 8 cm.
I don't grease it with anything.
Here is a layered diagram (from bottom to top):
- Meat sauce 1/3 or less
- Dough
- Bechamel 1/3
- Dough
- Meat sauce 1/3
- Dough
- Bechamel 1/3
- Dough
- Meat sauce 1/3
- Dough
- Bechamel 1/3
- grated cheese
Now everything is clear.
Pour 1/3 of the meat sauce into the bottom. I pour a little less.
Test layer.
Top 1/3 bechamel.
If it thickens too much as it cools, add a little milk to spread it out, but not too much so that the béchamel layer doesn't get too runny.
We alternate the layers according to the scheme.
The last layer will be bechamel.
I usually only add a little milk to the last layer so that it lays flat.
Sprinkle with cheese and send to a preheated oven for 35-40 minutes at a temperature of approx. 180 degrees.
Watch your oven, the lasagna should be browning.
Allow the lasagna to cool slightly.
We cut and serve.
Hurry, so that one of the household does not fall into a hungry swoon.
For me, lasagna is a completely self-sufficient dish that does not require any additives, except for delicious drinks.
Enjoy your meal!
So now for the promised tips for optimizing your lasagna cooking process.
If you are a passionate lover of this dish, then cook immediately big portion meat sauce, for example, 4-5 times, arrange in containers or freezer bags and store in the freezer. The hassle of preparing the meat component is reduced to getting a portion of the sauce from the freezer, you can transfer it to the refrigerator compartment in advance, for example, on the eve of cooking.
The dough can also be frozen. Although I usually make a double-triple portion of the dough and cook lasagna one day, and the next, for example, or homemade noodles, or achmu, the dough is suitable.
Thus, things move faster. Three days in the refrigerator (without freezing) the dough is perfectly stored.
I have never frozen bechamel, as it cooks very quickly, and there is always something to put in the freezer besides bechamel.
I hope you will cook juicy and fragrant lasagna and pamper your family, because joint lunches and dinners for such delicious meals very family-friendly.
