Today we will talk about a real layered miracle - climbing. We are used to thinking that 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 his 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 from wheat flour), and 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, Italians began to call lasagna a ready-made dish. Let historians argue, but one thing is known for certain - having tasted the dish once, you are unlikely to remain indifferent. Therefore, we will tell you how to cook lasagna with minced meat in the oven at home, as well as step by step to reveal the secret of a few more simple recipes for cooking and supplement them with photographs.

Minced lasagna is quick and easy to cook!

The classic recipe for lasagna with minced meat cooked at home is a casserole from unleavened dough layers, layered with various toppings - meat or chicken minced meat, vegetables, seasoned with sauce and cheese and baked in the oven. From this it becomes clear that for the preparation of such an exquisite dish does not require special skills.

The recipe for lasagna with minced meat is quite suitable for cooking at home. It involves the use of six layers of dough and an essential element - bechamel sauce. As fillings, you can use products to taste. Plates for Italian lasagna at home are easy to prepare on their own, but it is acceptable to purchase a semi-finished product in a supermarket. But we will definitely remind you about the recipe for making Bechamel sauce, because without it it is practically impossible to cook lasagna with minced meat and mushrooms, reminiscent of an Italian “original”.

Bechamel sauce is very common in European cuisine. The basis for the sauce is milk and ru ("roux", as the famous chef Francois Pierre de la Varenne in his book "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).

We are preparing the basis for bechamel sauce. Melt the butter over low heat and, stirring continuously, add the flour. The flour should be light beige and covered with uniform small bubbles. After a minute, remove the resulting mass from the heat and, while it is hot, pour cold milk, rubbing the mixture until smooth, stirring continuously. Put the saucepan again on the stove and boil the mixture at low boil for a few more minutes, stirring continuously so that no lumps form. Add salt and spices. But even if you still have lumps, do not despair, strain the sauce through a strainer. The sauce is ready. You can start the magic - cooking a famous dish. There are many variations on this subject, we will give several options for dishes with photos, and you will find your recipe among them.

It is best to use ready-made sheets of dough, but when choosing them, pay attention to the method of preparation. Before baking, some types of sheets can simply be soaked in hot water, others need to be boiled until half cooked. You need to navigate in 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, ceramic, metal. In them, the dough will be laid as correctly as possible, the filling will not wake up, and the lasagna from puff pastry will not fall apart when cut. In extreme cases, you can cook a treat 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.

Preparation of lasagna begins with the preparation of meat filling. Crushed with a knife, quickly fry the garlic in oil so that it gives its flavor, and remove it from the pan. Fry the finely chopped half of the onion, grated carrot, mix with minced meat (you can use any: beef, pork, mixed) and continue to fry, breaking the meatballs. During frying, the mass can be diluted with meat broth as needed. Pour wine, bring to a boil, add peeled tomatoes and seeds tomatoes and spices.

Fresh tomato can be replaced with tomato paste.

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

Grate carrots and chop onions.

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 taste. For it, we place the washed and cut mushrooms in a preheated pan and, as soon as excess moisture evaporates from the mushrooms, add vegetable oil with the rest of the onions. Bring the ingredients to readiness. The recipe can be slightly changed by replacing the mushrooms with dry mushrooms. They must first be soaked and boiled.

To make lasagna, it is not necessary to use parmesan, as in the original. Any hard cheese is fine. You can deliciously cook a treat with mozzarella, and some prefer it when ricotta is on the table.

Lay out in layers.

Lasagna is easier to chop when it cools down a little

Lubricate the baking dish with bechamel sauce, lay the sheets, stuffing with minced meat, again a little sauce, grated cheese. On the second layer of lasagna spread mushrooms, sauce, cheese. Repeat the steps starting from the first layer. Cover the casserole with sheets of dough, grease with butter, lay the tomatoes, sliced \u200b\u200bin circles, cover with cheese and bake. After 40-45 minutes your lasagna with minced meat and tomatoes is ready.

How different she is

Over the many years of existence, the recipe for minced lasagna has undergone many changes, and at home you can experiment with cooking for a long time. For vegetarians, recipes with minced fish, with zucchini, cabbage stuffing have been developed. Those who are on a diet, suitable diet lasagna with cottage cheese, low-fat beef or minced turkey, as well as a reduced number of layers, which will reduce calorie content.

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

If you are tired of a familiar dish from ready-made sheets of dough or just do not want to go to the store, you can use the recipe with potatoes. To get a tasty and fairly soft potato lasagna, potatoes need to be cut into thin slices, and then boiled for 5 minutes. The top layer of goodies 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 we 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. Bonus treats are 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:

• Rub the cheese.
• In a glass of water, stir 1 tsp. salt.
• Add 2 eggs to 500 g of cottage cheese and mix.
• We mix cottage cheese and water, add 45 g of melted butter.
• Lubricate the foil with oil and lay out the first sheet, onto which we distribute ¼ cottage cheese and ¼ grated cheese. Top water layer 3 tbsp. tablespoons of water.
• Repeat the steps.

After several attempts to cook lasagna at home, you can choose the best recipe for the meal using minced meat, cooked in the oven or in a pan. However, a real treat at home will turn out when you develop your own technology and delight loved ones with a unique dish.

For lasagna it is not necessary to use expensive Parmesan cheese. Any hard cheese is fine.

Culinary news from the "stars"

Nowadays, culinary blogs and websites have become very popular. "Stars" delight us with recipes for new products that have appeared on their table. One of the most popular for cooking is a recipe for vermicelli casseroles from Julia Vysotskaya. Tasty lasagna from the "star" of cooking includes:

• Ground beef (500 g).
• Special pasta (for example, from the company Makfa).
• Bacon (100 g).
• Hard cheese (100 g).
• 1 carrot and celery stalks
• ½ onions.
• Milk (50 ml).
• Red wine (5 tbsp. L.).
• Olive oil 2 tbsp. l and creamy 1 tsp.
• Tomato paste 2 tbsp. l
• Black pepper and bechamel sauce with nutmeg.

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

It is difficult to imagine Russia without pancakes, and such a popular product not only in Russia, but also in many countries of the former USSR, the cooks decided to use for preparing lasagna with ground beef and sauce, as well as vegetables. Pancake lasagna with minced meat and eggplant or with the addition of minced turkey is distinguished by its exquisite taste. The main ingredient is pancakes. They should turn out thin, but strong. It’s right to make pancake dough from a mixture of milk, water, eggs, salt and vegetable oil. Beat all products thoroughly in a blender or whisk. The dough in the end result should resemble low-fat sour cream.

When the pancakes are ready, we proceed to the preparation of the filling, and then we proceed according to the previous scheme. To avoid pancake climbing, it is better to cover it with foil from the top in 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: to make lasagna delicious, you need to not just mix all the ingredients.

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

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

Step-by-step recipes for preparing delicious and juicy minced lasagna in the oven

Rating
  recipe

Time
  (min)

Serving
  (person)

In 100 grams of the finished dish

9 g

12 gr.

Carbohydrates

205 kcal.

Option 1. The classic recipe for minced lasagna

Lasagna with minced meat is a delicious and delicious dish from Italy.

Ingredients

• lasagna sheet packaging;
• 100 g parmesan;
• ½ kg of minced meat;
• 500 ml diluted tomato paste;
• 200 g of onions.

Sauce

• 0.5 l of milk;
• nutmeg;
• 50 g of flour;
• bay leaf;
• ½ packs creamy. oils.

Step-by-step recipe for minced lasagna

We chop finely chopped peeled onions until caramel color in vegetable oil. Add the minced meat, pepper, salt and continue to fry, stirring well, until the meat is ready.

Add tomato paste diluted with juice or water. Stew without covering. We put dried or fresh herbs, and simmer for a couple of minutes.

Melt the butter in a stewpan. Pour the flour and lightly fry, stirring actively, so that it does not gather in a lump. Pour the milk, stirring thoroughly. Cook for 2 minutes. Season with nutmeg and put a bay leaf.

Lay out sheets of lasagna on the bottom of the pan. Grease the sheets with Bechamel sauce. Lay out the tomato fry with minced meat. Sprinkle with parmesan. Cover with sheets. Repeat the layers. Top with Bechamel sauce. Bake for about half an hour at 180 C. Sprinkle with grated Parmesan on a horse.

Before using lasagna sheets, read the packaging recommendations. As a rule, they need preliminary training.

Option 2. A quick recipe for homemade lasagna with minced pita bread

If you want to quickly make lasagna, replace the sheets with thin pita bread. In addition, this option will make the dish affordable.

Ingredients

• thin pita bread;
• 50 ml of vegetable oil;
• 250 g of minced meat;
• 5 g granulated sugar;
• cheese - 100 g;
• nutmeg;
• one tomato is yellow;
• basil;
• oregano;
• 5 g of tomato paste;
• 250 ml milk;
• 120 g of onion;
• 25 g cream fat
• 20 g of white flour.

How to quickly cook homemade lasagna with minced meat

Put finely chopped onions in a pan and fry, stirring, one and a half minutes. Add the minced meat and cook for three minutes. Pour in sugar and put tomato paste. Stir and simmer a few more minutes. Grate the yellow tomato and add to the pan. Stir, salt and season with pepper, oregano and basil.

Melt the butter in a saucepan, add flour and mix constantly, breaking the lumps. Pour in half the milk, stirring vigorously, cook for three minutes. Pour in the rest of the milk, season with nutmeg and cook until thickened.

Cheese coarsely. Place the lavash sheet in a detachable form. Lay the meat filling on it and pour the sauce on it. Put all the ingredients in that order. Sprinkle with large chips on top. Bake for ten minutes.

If you want to make the meal less calorie, take low-fat milk. Minced meat can be taken chicken. Instead of tomato paste, you can take sauce or juice.

Option 3. Homemade Lasagna with minced meat

A variant of Italian lasagna with several varieties of cheese, minced meat and spicy herbs - a dish that everyone will like.

Ingredients

• 8 sheets of lasagna;
• 5 g of sugar;
• 450 g of ground beef;
• two branches of oregano, parsley and basil;
• 415 g tomato sauce;
• clove of garlic;
• tomatoes in their own juice - 400 g;
• bulb;
• 425 g of Ricotta;
• ½ stack. Parmesan cheese;
• 225 g mozzarella cheese.

How to cook

Chop the peeled garlic and onions. Grind greens. Grate mozzarella.

Put minced meat and vegetables in a pan. Fry for about ten minutes. Add greens (except parsley), tomato sauce and sugar. Mash canned tomatoes with a fork and send to the rest of the ingredients. Boil it. Turn the heat off and simmer for 45 minutes.

Turn on the oven at 175 C. In a small plate, combine a quarter cup of parmesan with ricotta. Season the oregano and add the parsley. Stir.

Put half the minced meat sauce in a heat-resistant glass dish. Lay the sheets of lasagna on top. Cover with half the cheese mixture. Sprinkle with mozzarella. Repeat the layers. The last should be a layer of mozzarella. Sprinkle parmesan on top. Send for half an hour into the oven, covering with foil. Then remove it and cook another quarter hour.

It is advisable to give the finished dish some time to rest, so that it is properly saturated. Spicy herbs can be used dried or fresh.

Option 4. Simple lasagna with minced meat in the oven

If you want a hearty and tasty meal for your family, prepare lasagna with minced meat. Especially this dish will appeal to men.

Ingredients

• 18 sheets for lasagna;
• 5 g of dried spicy herbs;
• 0.5 kg of minced meat;
• 2 g ground nutmeg;
• 400 g of fresh tomatoes;
• 50 g of tomato paste;
• cheese - 200 g;
• adjika - 200 ml;
• 100 g of feta cheese;
• 2 slices of garlic;
• onion - 2 pcs.

Step by step recipe

Boil the lasagna sheets until half cooked. Fry minced meat in olive oil, adding chopped garlic and onion, a quarter of an hour. Add tomato paste to the meat frying, pepper, salt and season with ground nutmeg. Stir and simmer over medium heat for two minutes.

Fry the finely chopped onion separately. Add garlic, tomato sauce and chopped tomatoes. Season with spices and simmer for two minutes. Remove from heat.

Pour half the tomato sauce into a square shape. We put the sheets of lasagna. Cover with fried minced meat and sprinkle with herbs. We repeat. Pour over tomato sauce. We put in the oven for 20 minutes.

Finely three cheese. Brynza with tiny hands. Take the lasagna from the oven. Sprinkle with cheese and feta cheese. Bake for another ten minutes.

Before using lasagna sheets, read the instructions. In some cases, do not boil them, but simply soak them in water.

Option 5. Lasagna with minced meat and cottage cheese

Lasagna can be not only hearty and tasty, but also useful if you add cottage cheese and bell pepper to it. This option will especially appeal to children.

Ingredients

• onion;
• 15 lasagna plates;
• two bell peppers;
• 250 ml cream;
• 10 ml lean oil;
• 200 g of homemade cottage cheese;
• greenery;
• ½ kg of minced meat;
• 75 g tomato paste;
• cheese - 200 g;
• ketchup - 50 g.

How to cook

Chop the onion finely and sauté in olive oil until soft. Bulgarian pepper clean from the stalk and seeds. Cut the vegetable into strips. Add to the onion and continue to fry, stirring occasionally. Put the minced meat and simmer until crumbly, pepper and salt. Add ketchup and tomato paste. Put out a little more.

Coarsely rub the cheese. Leave a little for powder. Take a deep baking sheet. Pour about 100 ml of cream into the bottom. Combine the rest with cottage cheese and cheese.

Put lasagna sheets on the bottom. Put a third of the minced meat on them. Top with a third of cream cheese. Repeat layers. Sprinkle on top with cheese chips and send for 40 minutes in the oven, heated to 180 C. Sprinkle the finished dish with herbs.

To prevent lasagna sheets from sticking during cooking, add a little vegetable oil to boiling water.

Option 6. Homemade Lasagna with minced meat without Bechamel sauce

This lasagna recipe is adapted to our taste preferences. For cooking, vegetables, hard and cream cheese, minced meat are used.

Ingredients

• to the taste of hot ground pepper;
• 0.5 kg of minced meat;
• small onion;
• to taste dried basil;
• carrot;
• fresh greens;
• large tomato;
• lasagna sheets;
• tomato paste - 75 g;
• garlic - 2 slices;
• 50 g mayonnaise;
• 30 g of hard and cream cheese.

Step by step recipe

Strain onion with carrots until soft. Add the minced meat and fry until cooked. Turn down the fire. Chop the tomato and send it to the pan. Put the tomato paste here, season with spices, salt and stew for about ten minutes. Remove from the stove, add the greens and stir.

Pour boiling water into a flat bowl. Pour in some vegetable oil and place the lasagna layers in it. Leave on for seven minutes.

In a cup, combine grated cheese with cream cheese. Season with mayonnaise and squeeze the garlic. Shuffle. Lay out the layers in one layer on the bottom of the mold. Lay on them half the fried minced meat. Cover with plates and coat with half the cheese sauce and cover with minced meat. Repeat the layers. Cover the mold with foil and put in the oven for half an hour.

To prevent the lasagna from falling apart and turn out smooth and beautiful, lay the layers crosswise on the filling. One layer is across, the other along, etc.

Option 7. Lasagna at home with minced meat and mushrooms

Lasagna with minced meat is in itself a very tasty and satisfying dish. But if you add mushrooms to it, the taste of the dish will also become incredibly aromatic.

Ingredients

• ½ kg sheets of lasagna;
• basil;
• minced meat - 400 g;
• cheese - 100 g;
• two cloves of garlic;
• bulb;
• champignons - 250 g;
• olive oil - 50 ml;
• tomato paste - 200 g.

Sauce

• ½ liter of milk;
• nutmeg;
• butter - ½ packs;
• bay leaf;
• flour - 50 g.

Step by step recipe

Fry the onion with garlic, stirring until soft. We clean the champignons, chopped into cubes and send them to the pan. Stew for five minutes. Put the minced meat. Add tomato, basil, mix and simmer for forty minutes.

Fry flour in butter. We boil milk, adding nutmeg and lavrushka to it. Let it brew for about ten minutes and remove the bay leaf. Stirring intensively, pour into flour and cook until thickened, constantly stirring.

We lay out the layers at the bottom of the mold. We lay out a little mincemeat. Cover with layers, pour sauce and again a layer of fried minced meat. Sprinkle with grated Parmesan and cover with layers of lasagna. Sprinkle the collected dish with cheese. Bake at 180 degrees for forty minutes.

Ideally, lasagna should be prepared in a ceramic or glass heat-resistant form. It is desirable that it be square in shape.

Option 8. Lasagna with minced meat in the oven with zucchini

Zucchini will add ease to the dish. At the same time, your guests will not even guess that you used this vegetable to make lasagna.

Ingredients

• 300 g Parmesan cheese;
• 2 onions;
• lasagna sheets;
• olive oil;
• 2 carrots;
• ½ stack. dry red wine;
• 50 g of parsley;
• 75 g tomato sauce;
• small zucchini;
• ½ kg of minced meat.

Sauce

• 75 g of flour;
• 3 g nutmeg;
• 75 g cream fat .;
• dried Italian herbs;
• 300 ml of milk 1%.

How to cook

Chop the onion finely. Peel the carrots and squash. Grind parsley.

Sauté the minced meat until crisp. Pepper and salt. Add vegetables and continue to simmer, stirring occasionally, for about ten minutes. Add tomato sauce and simmer for 20 minutes over low heat. At the end pour the wine and remove from heat.

Pass the flour in butter. Pour in a thin stream of milk, stirring vigorously. Season with spices and nutmeg. Boil the lasagna sheets according to the instructions.

Pour a few tablespoons of sauce onto the bottom of the mold. Lay out the sheets of lasagna. Lay on them half the stuffing. Pour sauce and sprinkle with cheese chips. Repeat layers. Top the dish with sauce and sprinkle with cheese. Put for forty minutes in the oven and bake at 180 C.

Classical lasagna is prepared with a mixture of mozzarella and parmesan cheeses. It is she who will give a characteristic aroma and juiciness.

Option 9. Lasagna with minced Bolognese

Fairly simple and at the same time an interesting recipe for minced lasagna.

Ingredients

• lasagna sheets.

Bolognese sauce

• to taste greens;
• two tomatoes;
• 80 ml of red wine;
• 50 g tomato paste;
• 400 g minced meat;
• three cloves of garlic;
• 5 g of provence herbs;
• bulb;
• carrot;
• bell pepper.

Bechamel sauce

• two stacks. milk;
• 3 g of French granular mustard;
• 30 g flour;
• 3 g nutmeg;
• 230 g Eddam cheese.

Step by step recipe

For bolognese sauce, cut the vegetables into cubes. Chop the garlic finely. Grind greens. Grate the tomato. Add the paste and Provence herbs to the mixture. Fry vegetables over high heat for ten minutes. Add the minced meat, garlic and mix thoroughly. Fry for about eight minutes. Put tomatoes and herbs. Stew for five minutes. Pour in the wine and simmer on low heat for a quarter of an hour.

Prepare the lasagna sheets following the instructions on the packaging.

Melt the butter over low heat. Pour in flour and fry for a couple of minutes. Pour in cold milk slowly while stirring vigorously. Salt and season with nutmeg. Stew until thick, continuously stirring. Add granular mustard. Shuffle and turn off the heat.

Grease the bottom of the mold with oil. Lay out the dough sheets in one layer. Spread the bolognese sauce on them, sprinkle with cheese, pour the sauce. Repeat layers. Sprinkle cheese on top of the dish and pour over the sauce. Bake for 35 minutes at 200 C.

Be sure to pour a little sauce at the bottom of the mold so that the bottom sheets do not remain damp.

Option 10. Lasagna with minced meat in a pancake oven

If you were not able to get ready-made sheets for lasagna, you can replace them with thin pita bread, or use pancakes for cooking.

Ingredients

• 5 pancakes;
• 300 g ground beef;
• clove of garlic;
• 50 g of tomato paste;
• 5 g of provence dry herbs;
• 10 g of parsley;
• 10 g of a mixture of peppers;
• 110 g of cheese.

Sauce

• 50 ml of milk;
• 10 g of French mustard;
• 40 g drain oil .;
• flour - 50 g;
• 3 g nutmeg.

How to cook

Knead the dough and bake the right amount of pancakes. Fry flour in ghee. Pour in milk, continuously stirring, salt, add mustard. Warm, stirring constantly, until thick. Season with nutmeg

Fry chopped onions and carrots. Add garlic and minced meat. Cook, kneading well, until cooked. Turn off the heat, add the tomato and mix.

Grease the bottom of the form with bechamel sauce and put out a pancake. Spread minced meat on top, sprinkle with grated cheese and crush with Provencal herbs. Pour over the sauce. Continue to form lasagna in this sequence. Grease the last pancake with the sauce and sprinkle with plenty of cheese. Bake for 20 minutes at 200 C.

Bechamel sauce can be mixed with fried minced meat. In this case, it will not be necessary to lubricate each layer.

Option 11. Lasagna with minced meat and smoked brisket

Lasagna with minced meat is a juicy, hearty and incredibly tasty Italian dish.

Ingredients for Bolognese Sauce

• 400 g minced meat;
• tomato paste - 50 g;
• dry red wine - 200 ml;
• 25 g butter;
• 200 ml of meat broth;
• 100 g smoked brisket;
• carrot;
• bulb.

Bechamel sauce

• 100 g butter;
• 3 g nutmeg;
• parmesan - 100 g;
• 1000 ml of milk;
• 80 g of flour.
• lasagna sheets;
• mozzarella - 200 g;
• parmesan - 150 g.

Step by step recipe

Finely chop the vegetables. Cut the breast into strips. Heat a mixture of oils in a skillet. Add the brisket and fry for a minute. Put the minced meat and fry, stirring, until tender. Pour in the wine and simmer for two minutes, pour in the broth and add the tomato paste. Cover and simmer for forty minutes.

Fry flour in melted milk. Pour, stirring, a liter of warm milk. Stir, breaking all the lumps. Salt and season with nutmeg. Add 100 g of parmesan. Shuffle. Cook for about eight minutes.

Pour some Bolognese sauce into the bottom. Lay out the sheets. Add the minced meat and pour the bechamel sauce. Place thinly sliced \u200b\u200bmozzarella sliced \u200b\u200bin thin plates. Sprinkle with grated Parmesan. Repeat the layers. Sprinkle the dish with parmesan. Cover with foil and send for half an hour to the oven. Remove the foil at the end.

You can add absolutely any products to the filling. It can be vegetables, smoked meats or seafood.

Option 12. Florentine-style Lasagna with minced meat

An interesting variation of lasagna. It is prepared in the form of rolls stuffed with cheese, in minced meat and tomato sauce.

Ingredients

• 3 g of dill seeds;
• 12 sheets of lasagna;
• 425 g of ricotta cheese;
• 7 g of a mixture of Italian herbs;
• stack grated parmesan;
• egg;
• 280 g of frozen spinach.

Meat filling

• 450 g of minced pork;
• a bunch of parsley;
• 250 g of ham;
• 2 slices of garlic;
• 115 g of bacon;
• 2 onions.

Tomato sauce

• 600 g of tomatoes in their own juice;
• 10 g of brown sugar;
• 250 ml of dry red wine;
• 3 slices of garlic;
• 20 ml of olive oil;
• 10 g pasta from toms.

Step by step recipe

Grind the ham and bacon. Onion and garlic finely chopped. Shred the parsley. Fry the bacon until crispy. We take it out with a slotted spoon and put it on a disposable towel. Drain the fat from the pan and heat it again. Put garlic, onion and minced meat. Stew until the meat is ready. Add the ham, bacon and parsley. Cooling down.

Chopped peeled tomatoes. Pound the garlic. Heat the pan with butter. Put the garlic and fry for four minutes. Add tomatoes, pasta, pour wine. Pour brown sugar. Bring to a boil and reduce the heat. We boil for about forty minutes, until the mixture is well cooked.

Beat the egg lightly. Sheets are slightly boiled. Turn on the oven to 175 C. Add ricotta, spinach and cheese to the egg mixture. Mix. Spread the sheets of lasagna with cheese filling and roll on the short side.

Mix minced meat with tomato sauce and season with Italian herbs. We put half in a rectangular shape. Put rolls here and fill with the remaining sauce. Sprinkle with cheese chips. Cover with foil and send for an hour and a half to the oven.

Serve lasagna to the table right in the form. Before baking, sprinkle the dish with cheese chips liberally.

The recipe for delicious lasagna, cooked with minced meat in the oven, assimilates an increasing number of housewives. The dish is appreciated for satiety, and the combination of thin dough, meat and cheese, which literally melt with bechamel sauce, can be called ideal. There are a lot of variations of lasagna, and each can be called the most delicious and original. We offer a selection of the most popular recipes for minced lasagna in the oven.

Classic minced lasagna in the oven

Lasagna is called a culinary designer: you can layering pasta flat sheets with anything: cheese, spinach, ham, celery stalks and even fish - and, believe me, each option is wonderful in its own way. A dish of three main components is considered classic lasagna: minced meat, flat pasta leaves and bechamel sauce.

We will need:

• lasagna sheets (finished);
• ground beef (chicken, pork) - 500 g;
• tomatoes in their own juice - a jar;
• flour - 3 tbsp. l;
• milk - 300 ml;
• butter - 100 g;
• parmesan - 300 g;
• salt, spices to taste.

Sheets for lasagna, of course, can be prepared at home: then you have to roll out the dough for noodles up to 2 mm, and then cut into neat plates. But why waste time if it is now easy to buy a ready-made set of plates at an affordable price. The main thing is to read the cooking instructions: some sheets are pre-boiled, but there are those that are prepared dry.

We follow the steps:

1. Stuffing lightly fry over high heat.
2. Peel the tomatoes and turn into a puree with a blender.
3. Heat the milk, add flour, nutmeg and butter. Cook until the sauce thickens.
4. At the bottom of a transparent form, spread the sheets of pasta, pour with bechamel sauce.
5. We spread the fried minced meat, tomato puree on the plates, and again grease liberally with all the sauce.
6. Sprinkle with grated Parmesan.
7. Repeat the layer of sheets, minced meat, tomatoes.
8. We shift the layers until the sheets end.
9. In the usual version, there are four. The fifth layer is always the "finishing" layer of dough.

The last layer will be dry sheets. Pour them with sauce, sprinkle with grated cheese, send to a preheated oven. Lasagna is cooked in 40 minutes. The finished dish looks very appetizing - it is a golden casserole that exudes aromas of meat, cheese, spices, it is very juicy and tasty in its warm form. Lasagna is eaten with warm onion bread and light sparkling wines.

The ideal spice is green or purple basil, without which in Italy they simply cannot imagine a dish with pasta.

With mushrooms

In one of the layers, you can add mushrooms - champignons, oyster mushrooms, frozen honey mushrooms, butterfish, porcini mushrooms. If you choose champignons, then they should be cut into thin slices and lightly fry in butter. We cut other mushrooms into pieces and fry with onions until all the moisture has evaporated.

We make lasagna according to the classic recipe, but instead of meat we add mushrooms to one layer, sprinkle them with cheese: when baked, it will melt, giving a delicious texture to the mushroom layer, and taste to the whole casserole. Lasagna is cooked for 40 minutes and cut, allowing it to cool slightly.

With chicken

Lasagna with minced chicken is more tender, juicy not as high-calorie as that prepared in the classical way. You can reduce calorie intake if you do not use bechamel, which itself is a high-calorie “bomb”, and instead fill it with low-fat cream and a spoonful of tomato paste. Cheese can be taken diet, for example, the type of "Oltermani", or any other option to your taste.

In general, lasagna is prepared in the same way as in the basic recipe, baking for 40 minutes at 180 degrees.

With tomatoes and cheese

The combination of tomatoes, basil, garlic, and several types of cheeses is considered a classic - the taste will never get bored, and the dish will easily decorate any holiday table.

For cooking, you need sheets of lasagna, olive oil, garlic (3-4 cloves), 2 cans of tomatoes in your own juice, several types of cheese 200 g each - ricotta, mozzarella, fontana and parmesan (you can replace the fountain with any kind of cheese available to you).

Cut the tomatoes into slices, crush the garlic cloves. Fry the garlic in olive oil until golden brown. We remove the garlic (it just has to convey its aroma and taste to the oil), add spices, tomatoes, stew a little.

We put the sheets in the form, pour over tomato sauce, sprinkle with grated cheese. Repeat the layers, spreading each with tomatoes and cheese. Pour the top layer with sauce, sprinkle with cheese, and then send the dish to the oven. Bake for 40 minutes at a temperature of 180 degrees.

Before serving, the lasagna should cool slightly, otherwise it will be difficult to cut into neat pieces.

Serve with thin baguettes and a salad of fresh vegetables.

Pasta with Bolognese Sauce

You can cook lasagna, but instead of sheets we take any pasta that is cooked until half cooked. The main thing is that they be of high quality, from durum wheat. Suitable horns, tubes, thick noodles - at your discretion.

1. From minced meat, tomatoes, spices we cook thick Bolognese sauce.
2. Put the boiled half-pasta pasta to the bottom of the mold.
3. Top with Bolognese sauce.
4. Sprinkle with cheese.
5. Repeat the layers two to three times.
6. Sprinkle the last layer with plenty of grated cheese.
7. Bake in the oven for 15-20 minutes.
8. Serve gently cutting the casserole into portions.

We eat with warm white buns, sprinkled with sesame seeds, washed down with cranberry juice, or sparkling wine.

For this dish pasta must be washed with running water: otherwise they stick together.

How to cook from pita bread in the oven?

An interesting and economical version is obtained if you use thin pita bread. Lavash lasagna with minced meat is prepared in a matter of minutes, and the taste is surprisingly similar to the classic version. It cooks faster: lavash does not require a long heat treatment. It is not necessary to cook bechamel: it is enough to peel the pita leaves, stuffing with minced meat, pouring a small amount of sour cream, cream, tomato paste sauce (in a ratio of 1: 1: 3).

We take the basic recipe as a basis. We use lavash instead of traditional sheets, and alternate layers of meat and minced meat. The last layer will be cheese and a thin mesh of sauce so that the cheese does not burn. It is advisable to fry the minced meat until fully cooked and then the dish will be ready in literally 20 minutes. We will bake at a temperature of 220 degrees.

Minced zucchini lasagna

It is even better (and certainly more useful) to replace the paste with healthy low-calorie zucchini. Lasagna from zucchini is cooked quickly, but eaten even faster.

1. Zucchini (milk ripeness) cut into thin plates.
2. Stuffing mince with a minimum of oil in a pan.
3. Add onions, carrots, Provence herbs.
4. In a separate bowl, mix a glass of cream with a tablespoon of tomato paste.
5. Lubricate the form with vegetable oil.
6. Lay out layers of zucchini, minced meat, cheese, repeating layers 2 times.
7. Pour each layer with sauce.
8. Sprinkle the last layer with plenty of cheese.
9. We put in the oven at 200 degrees.
10. Bake until cooked for 30-35 minutes.

The readiness is signaled by a magnificent aroma exuding a mixture of vegetables, meat, cheese, sauce. On top there should be a crust that begins to break, revealing a tender filling. In order for the climbing to not fall apart, it needs to be cooled and slightly cooled. We serve a dish with white chilled wine, bread, and savor each bite.

With minced fish in the oven

Lasagna with minced fish, or in another way sea lasagna, sounds in Italian, like music - lasagna di mare. The dish also tastes just like a song - the combination of pasta, fish, sauce and parmesan is divinely delicious, and perfettamente (perfectly) goes well with light white wines. But the fish should be of noble varieties - like salmon, trout, cod. Otherwise, the taste will be hopelessly spoiled.

For cooking, we need:

• minced red fish (or good white) - 500 g.
• onion - 1 pc.;
• celery stalk - 1 pc.;
• lasagna sheets - packaging;
• tomatoes in their own juice - 1 can;
• milk - 300 ml;
• flour - 2 tbsp;
• nutmeg - a pinch;
• parmesan - 300 g;
• a mixture of Italian spices to taste.

Minced meat is fried a little with onions, carrots and ringlets of celery stalk. From flour, milk, nutmeg, we prepare a light version of the Bechamel sauce. We spread the minced meat on the sheets, pour the sauce, spread the tomatoes in their own juice, cut into halves (the core should “look” at the leaves), sprinkle with grated parmesan.

Repeat the layers until the leaves run out. Pour the last layer abundantly with sauce, sprinkle with parmesan. We send the form to the oven, where the lasagna will be prepared for 40 minutes at 180-200 degrees. The dish turns out juicy, tender, non-greasy, and you can decorate it with a young arugula or just basil twigs.

If you follow the trend, then lasagna, despite its Italian origin, is rapidly conquering the world. Universality, the ability to experiment, change components and proportions to taste turn it into a favorite international delicacy. Try different options.

Recipe lasagna with minced meat at home allows you to create a delicious Italian dish, with minimal effort. The base is used ready-made, so the whole process is reduced only to the formation of a simple filling and cooking sauce "Bechamel".

The rich taste of delicious lasagna conquers instantly! Soaked in a tender milk mass, the hard flour sheets are completely softened and combined with the tomato-meat mass in a single whole. It turns out a flawless and versatile mixture!

Ingredients:

• lasagna sheets - 9 pcs.;
• minced meat - 500 g;
• fresh tomatoes - 2-3 pcs.;
• onion - 1 pc.;
• tomato paste - 1 tbsp. a spoon;
• milk - 400 ml;
• butter - 50 g;
• flour - 40 g;
• parmesan (or other cheese) - 50 g;
• vegetable oil - 2-3 tbsp. spoons;
• spicy herbs - to taste;
• salt, ground pepper - to taste.

A simple recipe for minced lasagna at home

How to make classic lasagna

1. After peeling, chop the onion into small cubes and fry in vegetable oil until golden brown.
   
2. Spread the minced meat to the fried onion. Stirring the mass, we wait for the complete evaporation of moisture.
   
3. While the minced meat is being prepared, we will take up tomatoes - we need to get rid of the vegetable peel. To do this, we make cross cuts on a bright peel with a sharp knife, and then pour the vegetables with boiling water. We rinse with cold water, and then remove the already soft and pliable skin.
   
4. Cut the vegetable pulp into quarters and place in a blender bowl. Grind.
   
5. The resulting mashed potatoes are transferred to a pan with almost ready minced meat, immediately add tomato paste. Salt / pepper. Sprinkle the tomato-meat mixture with herbs, bring to a boil and keep over moderate heat for 10-15 minutes. Do not forget to stir! In the end we try, if necessary, add a portion of salt or pepper.
   

   Bechamel sauce for lasagna

6. The classic lasagna recipe necessarily includes the popular Bechamel sauce. To make it in a dry container over low heat, melt 40 g of butter, add flour, stir vigorously. Pour chilled milk into a thin stream. Actively stir with a hand whisk to dissolve all flour lumps.
   
7. Bring the milk mass to a boil, after which, stirring, cook the sauce until thickened.
   
8. Now we need a rectangular shape about 30x20 cm in size. Lubricate it with the rest of the butter, spread a small portion of the sauce, spread over the entire area. Next, we place 3 sheets for lasagna (we read the instructions on the package: sometimes flour layers require preliminary cooking). The remaining sauce is visually divided into three parts, one of which is watered with the bottom layer - evenly distribute Bechamel with a spoon, covering the entire surface of the flour billets. Top with 1/2 serving of minced meat. Next, repeat the layers in the same sequence.
   
9. On the second part of the stuffing, put the remaining three sheets, grease with sauce and sprinkle with grated cheese. We send the semi-finished product to the oven, preheating to 180 degrees.
   
10. Lasagna is baked for about 20-30 minutes. The degree of readiness can be determined by the delicious ruddy shade of the cheese crust. After taking the product out of the oven, wait 10 minutes, and then cut in portions and serve.
    

Bon Appetit!

The recipe for minced lasagna at home is very simple, often reminiscent of stuffed pancakes. This may be the option with meat, cheese, ham or vegetables. In a restaurant, lasagna is usually cooked in the oven. At home, it is cooked in the oven, microwave or in a pan. Making homemade lasagna is easy.

Lasagna is a traditional Italian dish in the shape of a rectangle or square. Lasagna is prepared from several dry sheets of pasta dough with layers of filling, poured with bechamel sauce, sprinkled with Parmesan cheese. The composition of the filling can be - minced meat, mushrooms, fish, poultry, game, tomatoes and any other vegetables. 🙂

Lasagna is, of course, a piece of sunny Italy! Well, since we rarely can go there, we can easily treat ourselves to this wonderful dish! :))

Modern lasagna is prepared from several layers of dough, on each of them we lay out the filling, bechamel sauce. For the filling, any minced meat, vegetables or mushrooms are used. Sprinkle grated cheese on top - mozzarella, ricotta, parmesan (for classic lasagna). Nowadays, we easily replace soft cheeses with suluguni, hard cheeses with ordinary Russian or Dutch cheeses.

There are meat, lean, mushroom, fish, seafood, vegetarian, vegetable, minced meat, chicken, spinach, potato, cheese. Today we will consider simple and tasty recipes for this beautiful and tasty dish with minced meat. We learn how to cook lasagna at home - with step by step recipes, with detailed photos.

Lasagna with minced meat: classic recipe with bechamel sauce

Lasagna is considered a classic dish of the city of Bologna, located in this province. That is why the classic lasagna is a bolognese lasagna. Each city has its own recipe - Sicilian lasagna, Neapolitan, etc. Nowadays, cooking lasagna is very simple. You can buy ready-made sheets, or you can make dough, as for regular pasta - using durum wheat flour, eggs, water, salt and olive oil. In classic climbing, 6 layers of dough are traditionally used.

Bechamel lasagna sauce is the same as mayonnaise for olivier. Of course, you can buy it, but it’s better to do it yourself. This is the most delicious lasagna sauce. The bechamel recipe is not so complicated - we need butter, flour, milk, salt, pepper and nutmeg whispers to make this wonderful sauce.

Italians offer recipes for lasagna and sauces for it in a chic variety. Let’s try the bechamel sauce, which is tender, gives the dish a special taste. And - which is a big plus - easy to prepare.

How to cook lasagna from finished sheets:

Consider cooking a step-by-step Lasagna recipe at home with a photo.

To prepare a lasagna measuring approximately 20x27 cm, you will need:

• Lasagna Plates - 250 g
• Minced pork and beef - 500 g.
• Flour - 100 g.
• Milk - 1 l.
• Olive or vegetable oil - 2 tbsp. spoons for passivation.
• Butter - 25 g.
• Onion - 1 large onion.
• Cheese - 350 g.
• Tomatoes - 0.5 kg.
• Carrots - 1 large.
• Garlic - a few cloves.
• Seasonings to taste, we have Provencal herbs, universal seasoning (paprika, pepper, turmeric, coriander).

Some nuances of Lasagna recipe at home:

1. The filling process can be simplified by replacing the tomatoes with ketchup.
2. Pour the lower and upper layers of lasagna with sauce more abundantly than the middle layer.
3. Some recipes recommend using Parmesan cheese on top. However, any other hard cheese is easily suitable for this.
4. After turning off the oven, it is advisable to let the climb cool. Immediately hot, it will be “liquid” and less aesthetic.

The whole cooking process can be divided into three stages: preparation of meat, cooking sauce, baking lasagna.

Stage of preparation of meat (minced meat) for lasagna:

1. Pour the tomatoes with boiling water for one minute, then with cold water. Peel the tomatoes.

2. Peel the onion, chop finely. Also prepare carrots and grate on a coarse grater. Peel the garlic, chop finely.

3. We chop the tomatoes with a blender into a pulp.

4. Strain onions and carrots in vegetable oil until half ready.

5. Add minced meat to sauteed vegetables, fry. At the same time, it is important to make it fine-grained - for this, stirring, divide into small pieces. Add seasonings.

6. When the meat is ready, add the tomato paste from mashed tomatoes, garlic. We put out another 10-15 minutes and set aside to cool. The meat is ready for climbing!

Making Bechamel Sauce:

1. Heat the milk, melt the butter in it.

2. Add the flour, stirring constantly. Boil until the consistency of liquid sour cream.

3. Pour seasonings to taste.

4. Beat the sauce with a blender until smooth.

Lasagna baking at home:

So, after everything is ready, you can "collect" lasagna together. The “build” algorithm is as follows:

• 1 layer: lasagna sheets, 1 cm overlap.

• 2 layer: bechamel sauce.

• 3 layer: half minced meat.

• 4 layer: 1/3 cheese.

• 5 layer: lasagna sheets.
• 6 layer: bechamel sauce.
• 7 layer: minced meat.
• 8 layer: 1/3 cheese.
• 9 layer: sheets of lasagna.

• 10 layer: the remainder of bechamel sauce.

We bake lasagna in the oven, heated to 170-180 degrees, for 40 minutes. 5 minutes before turning off the oven - sprinkle the pie on top with the remaining grated cheese.

Lasagna is ready!

Serve to the table with vegetables, herbs!

A simple recipe for pita lasagna with minced meat at home

For cooking you will need products:

• Minced pork and beef - 500 g.
• Milk - 0.5 l.
• Flour - half a cup.
• Ketchup - 150 g.
• Onion - 1 large onion.
• Carrots - 1 large.
• Cheese - 250-300 g.
• Butter - 50 g.
• Vegetable oil - a couple of tablespoons, for passivation.
• Pita.
• Seasonings to taste.
• Garlic - a few cloves, to taste.

Preparation of stuffing from minced meat:

1. Peel the onions and carrots. Finely chop the onion, grate the carrots on a coarse grater. Stir onions and carrots for 15-20 minutes over medium heat.

2. Add minced meat and ketchup to the onions and carrots, fry until cooked. When frying, it is important to separate the meat with a spatula so that it has a fine-grained consistency.

3. Add seasonings. Turn off the gas, cover and let it brew for 10 minutes.

Sauce preparation:

1. We heat milk, butter, grated cheese in a saucepan.

2. Gradually pour flour, seasonings.

3. Boil for 5-7 minutes, beat with a blender.

The result was a creamy cheese sauce!

Let's make lavash lasagna in a slow cooker:

1. In a multicooker bowl, lay out a sheet of pita bread, previously lining the bottom with parchment paper. If the shape of the pita is square, the edges can be bent.

Parchment paper lining the bowl of the multicooker, and only then lay the products in it. You can also use a baking sleeve. Then lasagna can be easily removed from the bowl by grabbing the ends of the paper or film.

2. Spread half the stuffing of minced meat, pour 1/3 of the sauce.

3. Repeat again the layers: pita bread, minced meat, sauce.

Lasagna is prepared in three stages: they make the filling, then the bechamel sauce is cooked, and then the lasagna itself is collected. A slow cooker can be used for each of them, but then you have to wash the bowl each time to proceed to the next step. Therefore, the filling and sauce is best prepared in a pan, and baked with lasagna in a slow cooker.

4. Final layer: pita + remaining sauce. Sprinkle with grated cheese.

Lasagna in a slow cooker is not covered with a golden brown, as in the oven. For the lasagna to look appetizing, the top layer should be cheese.

4. Put the bowl in the slow cooker, turn on the baking mode.

5. After 40 minutes the climbing is ready! However, you should not immediately take it out, since the sauce has not yet thickened.

After cooling, the dish is laid out easily, just tilt the bowl.

Pita lasagna is a delicious appetizer that is quickly and easily baked at home.

It turns out soft, tender and very tasty!

Lasagna with pita bread and minced meat in the oven, step by step recipe

If we did not find sheets for lasagna, this dish can be easily prepared without them. Lavash recipe - often referred to as lazy climbing. Cook it in the oven.

Ingredients:

• Pita - 3 sheets;
• Minced meat - 500 grams;
• Hard cheese - 300 grams;
• Mozzarella Cheese - 1 pack;
• Carrots - 1 piece;
• Olive oil - 2 tbsp. spoons;
• Fresh greens or dry seasoning;
• Salt and pepper to taste.

For bechamel sauce:

• Milk - 0.5 liters;
• Butter - 50 grams;
• Flour - 2 tbsp. spoons.

How to cook lasagna:

1. Grind carrots and cheese on a fine grater.

2. Take a tomato and separate the pulp from the skin. You can, after making a cross-shaped incision, put the tomato in a deep plate and pour it with boiling water for 2-3 minutes. Then the skin is easier to move away from the pulp.

3.To chop the tomato we use a blender or chop it very finely.

4. Pour olive oil into the pan and spread the grated carrots there. Fry it until golden brown.

5. Put the minced meat in the pan and mix the mixture. Cook for 10 minutes.

6. Add minced tomato, salt, pepper and herbs to the minced meat to taste. Cook the mixture over medium heat until the liquid evaporates.

7. Melt the butter in a small saucepan over low heat. (Butter - 50 grams). Carefully remove the foam.

8. When the butter has completely melted, add the flour and fill the mixture with milk. Constantly mix the sauce until it thickens. Milk - 0.5 liters. Flour - 2 tbsp. spoons.

9. Take a baking sheet, grease the bottom with bechamel sauce (Milk, butter, flour).

10. Put one sheet of pita bread in a baking sheet, grease the bottom with sauce. Spread half the fried minced meat. Sprinkle a layer of grated cheese. To make the second layer of lasagna, repeat this step again.

11. Top with the remaining bechamel sauce and grated cheese. Spread mozzarella cheese in slices.

12. Preheat the oven to 180 ° C and place the pan there. Bake for 40 minutes.

The lasagna turns juicy, with soft pita inside.

How to cook Lasagna from finished sheets in a slow cooker - home recipe

Previously, lasagna was baked only in the oven, oven, but with the advent of the multicooker, housewives increasingly prepare this dish in it. Consider a cooking recipe with step by step photos.

We will need:

• Lasagna sheets - 6 pieces
• Hard cheese - 50 g
• Minced meat - 250 g
• Olive oil - 2 tbsp. spoons
• Salt, pepper and a pinch of nutmeg.
• Tomato - 1 large;
• Tomato paste - 4 teaspoons.

For bechamel sauce:

• Milk - 0.5 liters;
• Butter - 60 g;
• Flour - 1.5 tbsp. spoons.

How to cook juicy lasagna in a slow cooker:

1. Peel the tomato from the skin. Make a cruciform incision. Put the tomato in boiling water for 2-3 minutes, then douse it with cold water. After this, the skin is much easier to move away from the pulp.

2. Cut the tomato into four parts, put it in a blender. Add 2 teaspoons of tomato paste. Mix the ingredients until smooth.

3. Fry the minced meat directly in the slow cooker in vegetable oil without closing the lid. Do not forget to preheat the vegetable (you can olive) oil, and then put the minced meat in a bowl. Cook for 5-7 minutes in baking mode.

4. Add fried minced salt, pepper and 2 teaspoons of tomato paste. Mix the meat mixture until smooth. We transfer the prepared stuffing to a free plate, so as not to occupy the multicooker bowl.

5. In a clean bowl of the multicooker, put butter, set in baking mode. When the butter has completely melted, add the flour. Mix the mixture quickly so that it does not burn.

6. Add milk and nutmeg to the resulting mixture. Constantly stir the sauce until thickened. If it turns out too thick, add some milk.

7. Lay the sheets for lasagna in a pot with salted water and cook them for 2-3 minutes.

8. Put parchment paper on the bottom of the multicooker and grease it with bechamel sauce.

9. On a parchment paper we put 2 sheets for lasagna, greasing them with bechamel sauce (milk, butter, flour) and half the minced meat. Water the layer with tomato sauce (chopped tomato and tomato paste). Repeat this step again to make the second layer.

10. On top of all layers we put two sheets for lasagna, grease them with bechamel sauce and sprinkle with cheese.

11. Prepare lasagna for 40 minutes in baking mode.

The dish is so juicy that no extra sauce is needed.

Pasta lasagna with minced meat - a recipe at home

Pasta lasagna with minced meat belongs to the category of “lazy” lasagna recipes. But it can be prepared so that by tenderness and richness of taste, it will compete with any other climbing. The culinary secrets that turn the dish into a magical one are completely uncomplicated.

Ingredients:

• Macaroni - 1 pack
• Milk
• Nutmeg, salt to taste
• Stuffing - 0.5 kg
• Fresh tomatoes - 2-3 pcs (or tomato paste)
• Bulgarian pepper - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Butter
• Vegetable oil
• Cheese - 100 g
• Tomato paste
• Basil, dill, parsley - to taste.

How to cook pasta lasagna with minced meat:

1. We choose Italian curly pasta for the lasagna base. The cheese variety is not particularly significant. Sunflower oil is also quite suitable. The main ingredients of the dish are presented in the photo.

2. Pasta will not turn into a miracle if you do not ennoble their taste with bechamel sauce. To prepare it, melt 40 g of butter in a pan and gradually add 40 g of flour to it, evenly distributing the flour over the pan and continuously stirring with a wooden spatula.

The task is to prevent the formation of lumps. Then slowly pour the milk, continuing to quickly and thoroughly stir the mixture. It turns into a custard mixture of flour, butter and milk. If nevertheless it was not possible to avoid the appearance of lumps, they can be eliminated with a mixer or wiped through a sieve.

3. Add a pinch of ground nutmeg to the finished bechamel sauce.

4. Boil the pasta until half cooked (about 5 minutes, depending on the type of pasta). Do not forget to salt the water.

5. Pour the water, sprinkle the pasta with vegetable oil.

6. Cut vegetables - bell pepper, carrots, onion. Instead of bell peppers, you can add celery, zucchini and other vegetables according to the season. fresh tomatoes.

7. In a pan, dissolve a tablespoon of butter, add three tablespoons of vegetable to it. We place the vegetables and fry them until transparent.

8. Add the salted and pepper minced meat to the vegetables. We start to fry everything together. Add five tablespoons of red wine to the minced meat.

9. In a tomato paste (about 1.5 tbsp.spoons), add sufficient water and pour the mixture in a frying pan.

10. Pour a few tablespoons of bechamel sauce (flour, butter, milk) into the heat-resistant dishes at the bottom. To be safe, the bottom of the dishes can be covered with foil. Spread pasta in a second layer. The next layer is meat with vegetables. Then fill the meat layer with bechamel sauce. Grate the cheese and sprinkle it on top.

11. Repeat again: a layer of pasta, bechamel, a layer with meat, bechamel, grated cheese. Put in the oven and bake until cooked for about half an hour.

Sprinkle the finished dish on top with herbs and basil leaves.

This is a real celebration of taste - both hot and cold!

Recipe for delicious lasagna in a pan - “Uno momento”

Skillet lasagna is a quick, tasty, satisfying and special recipe. To make it delicious, the pan must be non-stick, and the mood is mischievous and cheerful. Like Alexander Abdulov and Semyon Farada when they performed the immortal hit “Uno momento”, which means “One moment” in the film “Formula of Love”.

Ingredients:

• Flour - 0.5 kg
• Eggs - 3 pcs.
• Mineral water
• Salt, garlic - to taste
• Minced meat - 0.5 kg
• Tomato paste - 1.5 tbsp. l
• Fresh tomatoes - 3 pcs.
• Small zucchini - 1 pc.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Butter - 50 g
• Vegetable oil 3 tbsp. l
• Cheese - 100 g
• Dill, parsley, basil - to taste

How to cook lasagna in a pan:

At the very beginning, you have to choose the option of the base of lasagna - ready-made purchased Italian sheets or self-made dough. For this recipe we will prepare the dough ourselves, if there are no ready-made lasagna sheets.

1. Sift the flour through a sieve and spread it out with a slide.

2. In the middle of the slide we make a “crater” and drive three eggs there. Knead the steep dough, gradually adding a small amount (not more than 50 mg) of mineral water. Do not forget to add flour to the board.

3. Preparing the dough and rolling out the dough sheets is the most time-consuming part of the work, but it’s worth the effort, the result is worth it. Along the way, you can hum a song of the Italian retinue of Count Cagliostro. Knead until the stubborn mass under your hands turns into an elastic and smooth dough. Set it aside for 20-30 minutes, covering it with cling film.

4. Finely chopped peeled and washed two carrots, zucchini zucchini and onion.

5. Put a piece of butter and three tablespoons of vegetable (olive or sunflower) in a heated frying pan. Pour all the vegetables gradually into the preheated oil - onions, carrots, zucchini, and fry them until they become transparent and acquire a light golden hue.

6. Add minced meat to the pan (to your taste - beef, veal or chicken), mix together with vegetables and fry over low heat, stirring occasionally. Forcemeat pre-salt and pepper. Stuffed beef or pork for 30-40 minutes, chicken or turkey - about 20 minutes.

7. We return to the preparation of dough sheets. Divide the dough into about six equal parts and roll them thinly with a rolling pin, from the center to the edges. If there is a machine for rolling dough, you can use it. The thinner the dough, the better. If you do not have time, mincemeat can be removed from the fire for a while and cover the pan with a lid.

8. Cut the rolled dough into leaves and lay them on top of the minced meat in one layer. We dry the remaining leaves, put them in kraft paper or a cloth bag in a dry place and use them for making the next lasagna. Before you lay out the blanks on the mince, for two minutes we lower it into boiling water. It’s not scary if the leaves are lapped somewhere - they are thin and the dough is fresher, so they are guaranteed not to be raw.

9. Put fresh chopped tomatoes on the dough layer. In winter we use

10. Bring 1.5 tablespoons of tomato paste in boiled water and pour lasagna on top in a pan. The fluid should completely cover all layers.

11. Stew until cooked for about 20 minutes. We regulate the process of evaporation of diluted sauce - if there is little liquid, cover with a lasagna lid and continue to simmer over low heat.

12. Rub the cheese on a coarse grater.

13. Sprinkle with lasagna cheese before removing it from the stove.

14. Sprinkle the finished dish with parsley, dill and basil. Leaves of basil give climbing a unique aroma.

Delicious and fun lasagna in the pan “Uno momento” is ready!

She is good in hot and cold. So satisfying that replaces lunch or dinner. This is a real tidbit!

Enjoy your work!

How to Make Delicious Lasagna with Bolognese Sauce (video)

Consider an interesting recipe for making lasagna at home. It uses bolognese sauce and bechamel sauce. Interesting rules (principles) for preparing delicious, homemade lasagna are perfectly shown here.

Lasagna is a wonderful tasty dish! Suitable for lunch and dinner. You can experiment with the lasagna recipe - add your favorite spices, vegetables, mushrooms! Everything that the fantasy prompts!

Enjoy your work!

Bon Appetit!