Hi all
I tried lasagna once in my life in a restaurant, and then I forgot the taste. Wandering around the supermarket I found sheets for lasagna of my favorite company Barilla, the composition is natural and short (only two ingredients: flour from durum varieties wheat and water)
I decided to buy and try to cook this dish for the first time in my life.
After a couple of days I started cooking, I found suitable recipe which I will now share with you. The package also includes a recipe for lasagna.
There are a lot of sheets in the box, I didn’t count, but it seems to me about 30, maybe less, in general, enough for 2-3 lasagna. I have a large form, so it took half the package and enough for another one.
The composition is very pleasing + made in Italy, and I am 100% sure of the quality of this product.
I didn’t cook for very long, difficulties arose only with Bechamel sauce, which still didn’t want to thicken, but I added a little more flour and everything turned out quickly
The process of making Bechamel sauce (then poured it into a saucepan, so it cooked faster):
I bought tomato sauce Bolognese, two jars of 350 g each. Minced meat used beef + pork.
Minced meat already with added Bolognese:
I had less cheese than in the recipe, but this did not spoil the dish.
One of the preparation steps:
My only mistake was that at the very end I put a broken sheet on top and practically soaked it with nothing, and it turned out to be half ready, so to speak, next time I won’t allow this
The lasagna turned out great!! Very satisfying and tasty, my martyr said that he really, really liked it, praised me, ate for two for almost three days)) I will continue to cook this dish.
The photo may not be as appetizing, but the taste is just great).
Attached is the recipe I made:
Cooking:
Most perfect recipe, and gorgeous lasagna from the first time, everyone should try it!)
Peel and chop onion and garlic. Grind the meat into mincemeat. Heat oil in a frying pan, sauté onion for 2 minutes. Add minced meat and garlic, cook 10 minutes, stirring occasionally. Salt, pepper.
Pour in wine; cook 2 minutes. Add dry herbs and tomatoes. Stir, mashing the tomatoes with a spoon, and remove from heat. Cover with a lid and set aside.
Prepare white sauce. Warm up the milk. Melt in a saucepan butter, add flour and cook, stirring, 2 minutes. Gradually pour in the hot milk, whisking constantly. Bring to a boil, reduce heat and cook, stirring. Add parmesan nutmeg, salt pepper.
Boil water in a wide saucepan, add salt. Place a bowl next to cold water. Dip lasagna sheets in boiling water for 2-3 minutes. and immediately transfer to cold.
Preheat oven to 190°C. Place a layer of lasagna sheets in a baking dish, then a portion of minced meat and a portion of white sauce. Then again put sheets of lasagna, minced meat, sauce. Continue stacking in this manner until all ingredients are used up. The top layer should be lasagne sheets. Sprinkle with Parmesan. Put in the oven and bake for 35 minutes.
For many housewives, lasagna is exquisite and tasty, but very complex dish. Preparing the filling and dough for the leaves - all this takes a very long time. This was the situation until recently. Cook today delicious lasagna pretty simple. To do this, it is enough to prepare a suitable filling and use the finished sheets of "Barilla".
Lasagna "Barilla"
Such gourmet dish, like lasagna, you can cook for dinner with your family or invite guests to festive table. Lasagna with minced meat - very tasty and hearty meal. If you plan to cook this dish to please yourself and your loved ones, be sure to use the ready-made Barilla lasagne sheets.
Required products:
- Minced meat - one and a half kilograms.
- Eggs - four pieces.
- Mozzarella cheese - five hundred grams.
- Ready-made leaves for lasagna "Barilla" - thirty-two pieces.
- Onions - two heads.
- Dry mix Italian herbs- two teaspoons.
- Garlic - five cloves.
- Ricotta cheese - seven hundred grams.
- Tomato paste - four hundred grams.
- Salt - two teaspoons.
- Tomato sauce - three hundred grams.
- Parmesan cheese - two hundred grams.
- Olive oil - three tablespoons.
- Fresh parsley - four tablespoons.
- Ground black pepper - half a teaspoon.
Cooking
When preparing Barilla lasagna, you must strictly follow the recipe and sequence. Fry the peeled and diced onion in a pan with sunflower oil until slightly golden. Then add the garlic passed through the garlic and, stirring, fry for another five minutes.
Put on the pan mixed minced meat, pour dry pepper, salt, mix well and fry over low heat. Next, gradually put the tomato into the pan and stir. Then pour tomato sauce and mix thoroughly again. Reduce the heat to the smallest and simmer under a tightly closed lid for forty minutes. Remove from fire. Minced meat for lasagna "Barilla" is ready.
cooking sauce
Now you need to prepare the white cheese sauce. Why do you need to pass the mozzarella cheese through a grater and set aside. Place the ricotta cheese, eggs and grated parmesan cheese in a suitable bowl. Sprinkle with fresh chopped parsley, pepper and mix very well until homogeneous mass. The white cheese sauce is ready.
Fillings from minced meat and white cheese sauce for lasagna with minced meat "Barilla" are ready, and you can start shaping the lasagna. On the bottom of your chosen refractory form, place an even layer of meat sauce, which is covered with ready-made leaves from the company "Barilla". Pour a third of the cheese sauce on top and spread evenly. Next is a layer of minced meat. Sprinkle generously with grated mozzarella cheese. Cover with ready-made leaves, which need to be spread with the second part of the white cheese sauce and sprinkle with mozzarella cheese.
Then again ready-made leaves and a layer of the third part of the cheese sauce, on top of which evenly spread the minced meat. Cover the minced meat with ready-made lasagna sheets from the manufacturer "Barilla" and again a layer of minced meat. Finished with a layer of mozzarella cheese. All layers of Barilla lasagna are laid out. It can be placed in an oven preheated to one hundred and ninety degrees. Bake for about 45-50 minutes until Barilla Lasagna is coated golden crust. Cut chilled lasagna and serve a tasty, fragrant and quite satisfying dish on the table with light salad from fresh vegetables and a glass of red wine.
Lasagne with bechamel sauce
You will need the following ingredients:
- Lasagna sheets "Barilla" - twelve pieces.
- Flour six tablespoons.
- Parmesan cheese - two hundred grams.
- Minced meat - seven hundred grams.
- Butter - one hundred grams.
- Onions - two heads.
- Milk - one liter.
- Sauce "Dolmio" - two jars.
- Ground pepper to taste.
- Salt - one teaspoon.
Cooking process
First you need to prepare minced meat for lasagna with Bechamel sauce. To do this, peel the onion heads, rinse and finely chop into cubes. Pour into a deep frying pan sunflower oil, put on fire and heat up. Put chopped onion in it. It is not necessary to fry the onion strongly, as it will also be cooked with meat. After the onion acquires a slightly golden color, immediately place the minced meat in the pan. Salt to your taste and pepper.
Stir in the onion and minced meat and fry until all the water has evaporated. Minced meat in the process of frying should acquire a gray tint and become crumbly. When the stuffing is almost ready, put the Dolmio sauce from the jars into it and mix. Simmer under a closed lid for another ten minutes and remove from heat. Minced meat for lasagna is ready.
Preparing bechamel sauce
Try using a slow cooker for this. The sauce cooks up very quickly. Place the butter in the multicooker bowl and melt it. Then pour into melted butter. wheat flour and stir immediately. As a result, lumps should form, which must be lightly fried. After the flour and butter are fried, you need to pour milk into them very slowly, in a thin stream. The main thing - do not forget to stir the sauce all the time. Only in this case, the Bechamel sauce will turn out without lumps. The consistency of the sauce should be similar to thick sour cream. The filling for lasagna "Barilla", the recipe of which is in front of you, is ready.
Grate parmesan cheese coarse grater. Line a baking sheet with baking paper and grease with oil. Lay prepared lasagna leaves “Barilla” on the bottom, on which lay a layer of minced meat and spread evenly over the entire surface of the leaves. Next, completely cover the layer of minced meat with a layer thick sauce"Bechamel", which is abundantly sprinkled with grated parmesan cheese. Repeat this sequence of laying out twice more. The final top layer must be shredded Parmesan cheese.
Place the layered lasagne with Bechamel sauce in the oven, preheated to one hundred and ninety degrees. Bake until fully cooked, about 35-45 minutes, until the crust is browned. Turn off the heat and let the lasagna cool in the oven. Then carefully cut it into portioned pieces. Fragrant, soft inside, with the taste of the filling soaked in lasagna dough - this is a wonderful hearty dinner for the whole family.
