Lasagna. Recipe for classic Italian cuisine

Italian lasagna- perhaps one of those dishes that every housewife should be able to cook. This mix of dough, meat and cheese will satisfy the whole family in one fell swoop! But there is one “but”: we most often make lasagna from special sheets of dough, which are sold in whole packs in the store. But the Italians do not recognize these sheets - they call them "an option for the lazy"!

Therefore, if you have a few free hours at your disposal, try to devote them to cooking from scratch - with the creation of real egg dough, bolognese and bechamel sauces. We will now tell you about all these subtleties.

Ingredients:

Hard cheese like Dutch - 300 g

For test:

Eggs - 3 pcs.
Flour - 400 g
Salt - a pinch

For the bolognese sauce:

Vegetable oil - 2 tbsp.
Minced meat (veal or beef) - 500 g
Onion - 1 pc.
Garlic - 2 cloves
Tomato juice (or diluted tomato paste) - 300 ml
Salt - 0.5 tbsp.
Ground black pepper - to taste
Dried basil - to taste

For the bechamel sauce:

Butter - 50 g
Milk - 200 ml
Flour - 3 tbsp.
Salt - a pinch

You will also need: a baking dish with high sides, a little vegetable oil for greasing the form and a whisk.

Italian lasagna - recipe

Usually cooking lasagna starts with meat sauce bolognese: it is stewed for a long time. If you already have minced meat, put a frying pan on the fire and pour vegetable oil on its bottom. When it warms up, put the minced meat in the pan.

Peel the onion, wash well and cut into cubes. Place the onion in the pan and stir in. minced meat.

Peel the garlic and pass it through the garlic press so that the chopped meat gets into the minced meat. garlic puree. In European recipes, most often it is recommended not to chop the garlic, but simply crush the cloves with a wide knife so that the garlic begins to release juice. But in this case, the crushed cloves will then have to be fished out of the finished sauce (and otherwise, completely fished out of your plate, which is not entirely aesthetically pleasing).

Mix the minced meat with vegetables well, salt it and pour over the tomato juice. Cover the pan with a lid and simmer the bolognese sauce for an hour.

At the end of the stew, add chopped dried basil and pepper to the sauce.

While the sauce is simmering, you can cook egg dough for lasagna. Actually, this dough is suitable for any kind of Italian "pasta" - pasta like cannelloni, farfalle or spaghetti. Pour 2 cups of flour into a bowl and make a large indentation in the middle of this slide. Crack all 3 eggs into this well and add a pinch of salt.

Pierce all the yolks with a fork and gently begin to stir the eggs into a homogeneous mass. Gradually fold in the eggs and flour on all sides.

After kneading all the flour along with the eggs, put the fork aside and knead the dough with your hands for at least 15 minutes. Here you will need to add additional flour to the dough - until the dough turns into an elastic bun that does not stick to your hands. In this form, the dough must be put in a bag or wrapped cling film and refrigerate for 30-60 minutes.

While the dough is resting in the cold, and the meat sauce finishes stewing (or is already cooling), prepare the rest of the lasagna. Rub the cheese on a fine grater and leave aside.

cook bechamel sauce. To do this, put a piece of butter in a frying pan and melt it completely. It is very important that the fire is low throughout the preparation of the sauce - otherwise the ingredients will stick to the bottom or burn!

If the butter has already completely melted, pour the flour into the pan and immediately stir in the butter with quick circular motions. The fat will immediately “disappear” somewhere, and you will see dryish flour lumps in the pan.

At this stage, you can begin to gradually add milk to the sauce and immediately knead it with the rest of the ingredients. Salt the sauce and add enough milk to make it thick but without lumps. If your sauce has lumps, keep kneading it: the heat and kneading should make the lumps disappear. Bechamel is ready - now let it cool slightly!

Remove the dough from the refrigerator and sprinkle it well with flour, roll it out thinly. The rolled out dough should be translucent.

Cut out 4 sheets of dough for (the size you need for your baking dish). Lubricate the form vegetable oil, and lay the first sheet of dough on its bottom.

The dough remaining after cutting the desired sheets can be rolled up and cut into small pieces. You will get noodles that can be dried in an open oven and later used as regular pasta. Just do not spare the flour - sprinkle pasta with it so that they do not stick together!

Hello dear readers! Often we puzzle over how to diversify the usual family dinner. I want to cook something intricate and tasty, but most unusual recipes force us to spend too much time at the stove and spend a lot of effort. But not recipes. Italian cuisine! The Italians, in order not to be zealous in hot weather at hot stoves and stoves, came up with delicious and hearty recipes with minimal time and effort. And, by the way, it was their cuisine that became one of the most popular in the world.

I have already shared the recipes for making pasta with you, today I will tell you what delicious Italian lasagna is made of.

There are many recipes for lasagna. This is her distinguishing feature- You can vary the ingredients and change its taste to your heart's content. Everything is at the discretion and preferences of the hostess. We will cook a real classic lasagna, here is a step-by-step instruction.

We will need

800g minced meat
4 tomatoes
1 pack pasta sheets for lasagna
2 onions
300g cheese (hard)
3 garlic cloves
50g butter
100g wheat flour
olive oil
500g cream
50g parmesan cheese
pepper, salt to taste
a pinch or two of ground nutmeg

Let's start cooking

We clean the tomatoes from the skin. You can make a cross-shaped incision and scald with boiling water - it will turn out faster. Using a blender, turn peeled tomatoes into puree
We rub the cheese on the smallest grater. Very finely chop the onion and garlic
We heat the olive oil in a deep frying pan, fry the garlic and onions, add the minced meat and fry for 10 minutes. Then add tomato puree to the minced meat, mix well and simmer for another 10-15 minutes over medium heat
While our minced meat is stewing, we proceed to the main component of lasagna - Bechamel sauce

To begin with, melt the butter in a water bath, pour the flour into the melted butter, stirring thoroughly to avoid the formation of lumps.
the resulting mass is lightly fried in a pan
then slowly pour in the cream, stirring constantly
bring to the consistency of liquid sour cream
when ready, salt, pepper, add a couple of pinches of nutmeg

Immerse the lasagne pasta sheets in boiling water for just a couple of minutes. We begin to lay out in a baking dish as follows: sheet - Bechamel sauce - a layer of meat sauce with minced meat - Bechamel sauce - sprinkle with grated cheese. So, layer by layer, we collect our delicious lasagna. We pour the topmost sheet in this design with Bechamel
We preheat the oven to 180 degrees, and send our lasagna there for 45 minutes
When ready, take out of the oven, sprinkle with grated parmesan, and put back in the oven for another 3-5 minutes. The lasagna is ready, buon appetito!

This is such a tasty and rather simple dish that the Italians came up with. However, it is worth remembering that even a small portion of lasagna can be enough to get enough. And this means that the dish is very high-calorie, and you should not abuse it. Everything nutritious and tasty should be in moderation! Otherwise, we'll melt like parmesan cheese on lasagna. And yet, sometimes you can arrange a holiday for the stomach. Enjoy your meal, and see you soon! Don't forget to share this recipe with your friends on social media!

But lasagna wasn't always like this. The ancestor of lasagna was a flat round cake made of wheat bread. The Greeks baked such a cake and called it laganon. The Romans, who later adopted their bread from the Greeks, began to cut it into strips and call it lagani, i.e. laganon in the plural. Until now, in some areas of Italy (Calabria, for example), a wide flat pasta, known throughout the world as tagliatelle, is called lagana. According to another etymological version, the word "lasagne" comes from the Greek lasanon, which means "pot oven" in translation. The Romans (again!) borrowed this word, turning it into lasanum, which they called the actual dishes in which the “ancestors” of lasagna were prepared. Gradually, the name of the dishes was transferred to the dish itself. Thus, lasagna was born.

And although today it is generally accepted that lasagna is a true Italian, the British and even the Scandinavians are trying to defend its pedigree! The version of English origin is based on the fact that a similar dish "loseyns" (pronounced "lasan") existed at the court of King Richard II in the 14th century. The British claim that original recipe Lasana can be found in one of the first English cookbooks, Forme of Cury, which is kept in the British Museum. Such a bold and presumptuous statement touched the Italians to the core, the Italian embassy in London even hastened to make a statement: “Regardless of what this ancient English dish but it certainly wasn't the kind of lasagna we make." Yes, Italians are very jealous when it comes to national cuisine… True, they almost did not react to the Scandinavians when they heard a story about the Viking times, from whose cuisine the “langkake” dish migrated to the modern Scandinavian cuisine, which, indeed, is very similar to lasagna - it consists of bread cakes layered with meat sauce and cheese. Apparently, we should not pay attention to this version.

The first documented italian recipe lasagna was discovered in an anonymous 14th-century manuscript found in the vicinity of Naples. The manuscript was called Liber de coquina ( cookbook). According to this recipe, in the Middle Ages, lasagna was prepared as follows: sheets of dough were boiled in boiling water, layered with ground spices and grated cheese. The spices most likely meant salt, pepper, and sugar, but a combination of cinnamon, cloves, nutmeg, and saffron is also possible. Medieval Italians were by then familiar with these condiments, at least according to A. Clifford Wright's book Lasagna (Clifford A. Wright, Lasagne, Boston: Little, Brown, 1995).

One of the biggest lasagna lovers of all time is the gorgeous Garfield, the fictional cat of popular American comics. Shall we try cooking his favorite dish?

Lasagna Garfield

Ingredients:

2 cups ricotta, 0.5 cup grated parmesan, 1 beaten egg, 1/4 cup chopped fresh basil, 230 g lasagne sheets, 230 g grated mozzarella, salt and ground pepper to taste.

For sauce:

1.75 cups tomato puree, 2 tbsp. olive oil, 2 tbsp. oregano, 0.5 cup chopped vegetables and mushrooms (onions, spinach, mushrooms, etc.).

Cooking:

Combine ricotta, parmesan, egg and basil in a large bowl and season with salt and pepper.

Preheat the oven to 190C. Grease a 33cm x 22cm baking dish with butter. Lay the cooked lasagne sheets in an even layer on the bottom, but do not overlap. Top with half of the cheese mixture. Put a part of the sauce on top, which you prepare by mixing all the ingredients for the sauce. Top with grated mozzarella. Repeat the layers in the order shown and finish with a layer of noodles, brushed with a little sauce. Bake for 20 minutes.

Most often, cheeses such as ricotta and mozzarella are used for lasagna, but only parmesan is used in the classic lasagne bolognese. Often the dish is prepared with bechamel sauce.

lasagna bolognese

Bolognese Sauce Ingredients:

2 tbsp butter, 1 tbsp. olive oil, 3 slices of bacon, chopped, 3 tbsp. chopped prosciutto, 1 head onion, chopped, 2 small carrots, chopped, 2 celery stalks, chopped, 230 g ground beef, 230 g minced veal, 100 g minced pork, 1 glass chicken broth, 1 cup white wine, 2 cups chopped tomatoes, 1 cloves, 1/4 tsp. grated nutmeg, 2 cups hot water, 340 g chopped mushrooms, 2 chicken liver, 1/4 cup chopped parsley, 0.5 cup heavy cream, salt, ground pepper taste.

Ingredients:

3 tbsp butter, 3 tbsp. flour, 2 cups warm milk, 450 g lasagne sheets, 1 cup grated Parmesan.

Cooking:

Prepare the bolognese sauce, this can be done in advance, 2-3 days in advance, the sauce freezes perfectly. To do this, melt the butter with olive oil in a large deep frying pan, fry the chopped bacon, add the prosciutto. Cook for 1 minute, reduce heat to low, add onions, carrots, celery and cook until vegetables are soft. Then turn up the heat and add the minced meat to the vegetables. Cook with constant stirring until meat is done. Add broth and wine, cook until thickened, about 10 minutes. Add tomatoes, cloves, nutmeg and hot water. Reduce heat, cook loosely covered for about 45 minutes, stirring occasionally. 5 minutes before cooking, add mushrooms, chicken liver and parsley. Then - cream, heat, season with salt and pepper to taste.

For the bechamel sauce, melt the butter in a saucepan. When the butter has melted, add the flour, mixing well. Keep on fire until the mass begins to bubble, but does not acquire a brown tint. Gradually add the milk, stirring constantly so that no lumps form. Cook over low heat until thickened, stirring with a wooden spoon.

Boil the lasagna sheets in large numbers boiling water. When pasta is al dente, remove from heat, drain, and place lasagne sheets on a damp, clean towel.

Preheat the oven to 200C. Grease a baking dish a little more than 5 cm deep with oil, lay out a layer of lasagne sheets, put a thick layer of meat sauce, a little béchamel sauce, grated parmesan. Repeat the layers in this order, the last layer being a bechamel drizzled with melted butter. Bake 20-30 minutes until golden brown. Let the lasagne cool before serving. room temperature about 10 minutes.

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 ready meal

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 of 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 portions. 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;
cup 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 with minced meat in olive oil for 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, chopped tomatoes 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;
a tablespoon of 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. hard cheese;
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!

Classic Italian lasagna recipe - that's what we will cook with you today. Believe it incomparable taste and a very simple recipe.

Let's cook delicious lasagna. Very, very satisfying. It can be served as a main dish festive table. The composition of this traditional Italian lasagna is so good that no matter how the hostess prepares this lasagna, it is impossible to spoil it. It will always be a masterpiece. You can be sure. The main thing is to follow our step by step recipe. And your guests will remember this lasagna for years.

Lasagna classic Italian has a very thin cream cheese flavor lightly tinted with tomatoes. Agree, very gentle and delicious combination. And what a subtle shade of lasagna is given by Italian herbs with sage and oregano. Try to cook this lasagna at least once and it will become your signature dish.

Step-by-step photo of cooking classic Italian lasagna

Ingredients for classic Italian lasagna.

1 kg of sweet Italian sausages,
200g ground beef,
2 onions
2 garlic cloves, minced
4 tomatoes, finely chopped (pickled)
3 tbsp tomato paste,
3/4 st. thick tomato juice,
1/2 glass of water
2 tablespoons white sugar
1.5 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning (with oregano)
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 sheets of lasagna (long)
450 g ricotta cheese
1 egg
1/2 teaspoon salt
400 g mozzarella cheese, thinly sliced
3/4 cup grated Parmesan.

Step 1		So let's get started with the lasagna. Classic Italian lasagna starts with Italian sausages. First, open the contents of sweet Italian sausages and put them in a bowl.
Step 2		Add beef to the sausage meat. And simmer on low heat.
Step 3		While the minced meat is stewing, finely chop the onion, then the garlic.
Step 4		Add finely chopped onion and garlic to the minced meat. We mix.
Step 5		At this stage, we spread finely chopped tomatoes (in our case, marinated tomatoes in tomato juice) and tomato paste into the minced meat. If you post fresh tomatoes- add tomato juice. Add water and mix everything thoroughly and simmer over medium heat for 10-15 minutes.
Step 6		Now we start adding to our minced tomato spices. Sugar.
Step 7		Add basil.
Step 8		Now let's add the fennel.
Step 9		Add Italian herbs. At this step, it is important to ensure that oregano is included in the composition of Italian herbs.
Step 10		Take ricotta cheese, egg and parsley and mix thoroughly. Ricotta cheese can be replaced with Almette cheese or cheese.
Step 11		At this step of our step by step recipe cooking classic Italian lasagna - we proceed to the main thing - boil lasagne sheets in salted boiling water for 5-10 minutes. The sheets should become soft, but not boiled. Control the cooking time, as each hostess's lasagne sheets can be different, up to homemade lasagna.
Step 12		Take a baking dish. We have such a glass dish for baking in the oven. And start laying out layers of lasagna. Be careful. First, lay out the minced meat - about 1 cm high, then lay the lasagna sheets on top of it with an overlap.
Step 13		The next layer of classic Italian lasagna is cheese. It should turn out thin - no more than 0.5 cm thick.
Step 14		We cover the cheese layer, completing the theme of cheese, with mozzarella cheese.
Step 15		We spread the minced meat on the mozzarella cheese and form a new meat layer. Now it should be thin - about 0.5 cm.
Step 16		Sprinkle the meat layer with parmesan. And again we begin to lay out sheets of lasagna. Then again the cheese layer, on which we lay the mozzarella cheese, that is, we repeat steps 12-14. We laid out the mozzarella cheese and proceeded to step 17.
Step 17		Put the minced meat again on the mozzarella cheese layer and carefully level it over the entire surface of the lasagna. Mozzarella is one of the main cheeses for the lasagna recipe.
Step 18		At this step, we complete the formation of layers. Sprinkle our lasagna with parmesan cheese and, behold, classic and Italian lasagna is ready for baking.
Step 19		Cover the lasagna with foil for baking, close well on all sides. You don't need to pierce the foil. The lasagna goes into the oven for 25 minutes at 180 degrees.
Step 20		The final step. We take our lasagna out of the oven, remove the foil. This is such a beautiful classic Italian lasagna we got it. When serving, lasagna can be sprinkled with herbs and parmesan cheese.

Delicious classic Italian lasagna with minced meat is ready!