I offer you a recipe for lasagna with minced meat with a photo step by step. There are so many delicious vegetables now, so the lasagna will turn out to be simply gorgeous! In general, Italians, of course, know a lot about delicious food and at the same time a slender nation, because pasta made from durum wheat, vegetables, meat is quite a healthy food. So feel free to cook this minced lasagna in the oven and enjoy the unearthly deliciousness.

You can use any minced meat, chicken, meat or even fish. And if you want to make a vegetarian lasagne, then just triple the amount of vegetables. So, classic lasagna - a recipe with a photo step by step.

Lasagna - recipe with minced meat in the oven

Products:

onions - one or two pieces,

sunflower oil,

carrots - one piece,

bell pepper - one

garlic - 6 cloves,

4 tomatoes (can be replaced with 2 tablespoons with a slide of tomato paste)

Ready-made lasagna sheets (the amount depends on your shape, it took me 16)

cheese - two hundred grams,

milk - two tbsp.,

flour - one and a half tablespoons,

butter - one hundred grams,

minced meat - half a kilo

Bechamel sauce - recipe for lasagna

1. First, prepare the bechamel sauce. Melt one hundred grams of butter in a saucepan.

2. Fill in the same one and a half tbsp. l. flour, it will begin to bubble almost immediately.

3. With constant stirring, add two tbsp. milk, half a teaspoon of salt, a pinch of black pepper and nutmeg.

4. Heat, stirring constantly, over low heat (or medium), when it thickens a little, remove. Do not expect to boil, or, as soon as it boils, immediately remove it, otherwise it will burn.

Classic lasagna - step by step photo recipe

1. Finely chop the onion, garlic, carrot, pepper. You can add other vegetables to your taste - beans, eggplants, etc. ... Mix everything and cook for 10-15 minutes.

2. When the vegetables are browned, add the minced meat. Stir and sauté for five minutes, until the minced meat is lighter.

3. Then add one teaspoon of salt and 4 tomatoes, or two rounded tablespoons of tomato paste. Bring sauce to a boil and remove from heat.

4. Sheets for lasagna, I advise you to boil a little until half cooked. Place a wide skillet on the stove top. Put the first row of sheets (I have 4 sheets in the mold), and as soon as they begin to bend (after about a minute), take out and put in the mold where you will already collect the lasagne.

5. Then put the vegetables with minced meat on top of the sheets (one third of the entire filling).

6. Spread the béchamel sauce on top (about one fifth).

7. Sprinkle with cheese.

Italian cuisine is one of the most popular in the world. And for the Italians themselves, food is a cult and tradition. When we hear about culinary Italy, two names immediately pop up in our head: pizza and pasta.
In turn, pasta is a generalized name, and represents both the semi-finished product of flour products for subsequent heat treatment, and a completely ready-made dish of the same flour products with sauces and cheese. And the well-known Italian lasagna is nothing more than a type of pasta.

The dish itself is quite old. The first mention of a lasagna recipe was found in a 1238 cookbook, which was found by archaeologists in Naples. Later, lasagna became popular in all corners of the earth.
Lasagna is made with layers of dough, filling, sauce and cheese. It is baked in the oven at high temperature. Lasagne dough is made from durum wheat, just like pasta. Recipes differ in fillings, and of course, the use of different sauces adds variety.
Cooking lasagna is a long and painstaking business. But the process can be made easier if you buy ready-made dough in the store. You can also find ready-made béchamel sauce separately, although its preparation will not take much time. The most important thing remains - to prepare the bolognese sauce for the filling. Despite the fact that the bolognese is considered a sauce, in fact it is minced meat with vegetables, and it is also easy to prepare. In general, if you are going to cook a classic lasagna with real bolognese sauce and white béchamel sauce, I advise you to be patient, concentrate and fill with love for food and your family. After all, food should be prepared with her. And then everything will turn out great!
Let's cook this traditional dish together and plunge into the world of beautiful Italy.

Ingredients:

• 1 pack of ready-made lasagna dough (500 g);
• 300 g parmesan cheese.

for bolognese sauce:

• 700 g minced pork and beef;
• 1 onion (200 g);
• 1 carrot (100 g);
• 3 stalks of celery (50 g);
• 300 g of tomatoes;
• 200 ml of dry white wine;
• 50 g butter;
• 2 cloves of garlic;
• 2 tsp Italian herbal mixture;
• 2 tbsp olive oil.

for béchamel sauce:

• 1 liter of fat milk;
• 100 g butter;
• 70 g flour;
• 1 tsp an Italian herbal mixture or 2 pinches of ground nutmeg;
• salt and pepper to taste.

Homemade Italian lasagna recipe

Lasagna, along with pizza, is an original Italian dish and is the culinary symbol of this country. The recipe for classic lasagna has been known for a long time. It was cooked in a frying pan without a handle by placing sheets of thin dough on top of a stew or béchamel sauce along with grated cheese.

Originally this word was used for a saucepan, and in translation "lasagna" means hot plates. The Romans used this word to refer to the cauldron in which they cooked porridge. Having gone through many semantic transformations, the designation has transformed into the form that we have now. Later, the Poles changed the form of serving and called it lazanki.

If you like Italian food, congratulations, you have excellent culinary taste. Lasagna is perfect for lovers of meat and pasta, and béchamel sauce will complement the dish with aroma and delicate taste.

Italian lasagna - classic recipe with meat

So, let's begin. We need the following ingredients:

• pasta leaves 10x20 centimeters in size;
• a piece of good beef - three hundred grams or ready-made minced meat
• red tomatoes (necessarily ripe and juicy) - four pieces;
• crispy carrots;
• two - three cloves of garlic, onion and herbs;
• olive (three tablespoons) and butter (50 grams) oil;
• half a liter of milk;
• 100 grams of heavy cream;
• the same amount of white wine
• parmesan;
• spices to taste.

Cooking process

When the right ingredients are in place, you can start working magic in the kitchen. In restaurants, the filling and serving form may vary, but it is better for a beginner to do everything according to classical standards, you can experiment later. If the pasta is purchased, then the cooking process is formally divided into three stages: sauce, styling and baking. In the finale there will be a beautiful, hearty and, most importantly, delicious lunch. It will take about three hours to get ready, and the last part will last about four hours, so you have to be patient.

Stage one: preparation

Anyone who already knows how to cook meat sauces will cope with the task quickly, and beginners should be explained in more detail. We twist the meat through a meat grinder to get fresh minced meat or use ready-made. After pre-calcining a little olive oil, fry the resulting mass for about five minutes.

At this time, we clean the carrots and rub them on a fine grater, do the same with garlic. We just finely chop the onion with a knife. When the beef has set a little, add the onion, garlic and herbs. This can be celery, parsnips, and parsley. Only after that we throw in the carrots and continue stirring for another ten minutes.

It's the turn of the spices: add salt, pepper and two teaspoons of sugar to add a sweet and sour taste. At the end, pour all this sizzling splendor with half a glass of white wine, bring to a boil and leave to simmer under the lid.

For tomato paste, grind the tomatoes (three on a grater or use a blender), after removing the peel from them. It will be easier to do this by scalding the tomatoes with boiling water.

We pour everything into a frying pan or into a saucepan, where minced meat is already being prepared. If necessary, you can add half a glass of hot water, but no more. Immediately after boiling the sauce, add dry herbs from ready-made commercial mixtures for the flavor of the Mediterranean. Next comes the heavy cream, which also goes into action.

That's all. The most difficult thing remains - to wait until everything is boiled down to a pleasant consistency. This is a lengthy process in which we only interfere with the sauce. Haste can ruin everything. The final product should be homogeneous, thick, resembling squash caviar.

How to make bechamel sauce at home

Now let's start making bechamel - the main milk sauce. And here's the fun part! The sauce is not Italian, but French. I don't know how these two dishes found each other, although these two cuisines, well, very much compete with each other, but the fact is the fact.

So, melt the butter in a pan, and when it warms up thoroughly, that is, bubbles appear, you need to add 1-1.5 full tablespoons of flour. Stir them immediately with a special wooden or plastic spatula until smooth. At this time, without stopping to get rid of the lumps, pour in cold milk in a thin stream.

How much it will be required is an interesting question. You need to trust your intuition. After that, we continue to cook on low heat for 8-10 minutes, stirring occasionally. Add spices: nutmeg or black pepper: just a pinch, no more. The sauce should be smooth, not thick and not liquid, something in between.

Stage two:

How to lay lasagna layers correctly

This is the most interesting and exciting stage in the cooking process, as it allows the cook's imagination to unfold. How to lay lasagna layers correctly? You can specially buy a glass or ceramic dish with a high side, or choose the one that is suitable from those already in the house - one so that the sheets of dough are conveniently placed.

Paste for lasagna is cooked (cooked) or put in the mold raw. It all depends on its type and whether it is home-made or factory-made. The form must be carefully greased with butter, preferably butter, so that the dish does not stick.

Put the béchamel sauce in the first layer and cover with dough sheets over the entire area of ​​the container.

Smear the spread bechamel on top.

Lay out the meat sauce not very thickly, because it should be enough for four to five layers.

We repeat the whole process as many times as there are layers, one of the layers can simply be covered with layers of cheese. Sprinkle with grated cheese on top to add an appetizing crust.

Stage three: baking

Read the package from under the dough - it should indicate the temperature and cooking time. We set all the parameters, warm up the oven and put the form inside.

The finished dish looks and smells just divine. Before serving, it is cut into four parts, separating it from the walls of the mold with a knife or a sharp spatula. A portion of the lasagna is laid out on a preheated plate. That's it: you can proceed to the most important, fourth stage - enjoy your meal. Bon appetite!

Potential Difficulties in Making Lasagna

Lasagna itself is not very difficult to prepare. Her recipe takes less than half a page in the book "On tasty and healthy food", but the correct preparation of the constituent parts (sauce and thin sheets of dough) takes a lot of time and mental strength. A novice chef is always afraid to spoil the taste of the whole dish with his culinary ignorance.

We can say with confidence that the first time cooking will take at least half a day, but this dish is worth waiting for and sweating with delicious smells from the oven.

Aromatic lasagna with mushrooms and minced meat with béchamel sauce

Mushrooms are such a product that you don't add them to any dish, it will be just delicious. I can say with confidence that this climbing recipe will not leave anyone indifferent. We are preparing a fragrant bomb.

Ingredients:

• lasagne sheets;
• ready-made minced meat (in principle, any) - 400 grams;
• three hundred grams of mushrooms (raw, canned, dried, whatever);
• two onions;
• carrots - two;
• garlic, fresh herbs, spices;
• tomatoes (peel or take a jar of tomatoes in their own juice);
• salt, pepper (as you like)
• hard cheese.

Bechamel sauce.

• butter, seventy grams;
• milk, half a liter;
• flour, two tablespoons.

Preparing the base. I will describe everything in a nutshell, since all actions are duplicated from the first classic recipe, only mushrooms will be added to the minced meat in the sauce, which must be pre-fried.

So, chop the onion and chop the carrots (you can chop). First, throw the onion into a hot frying pan, fry a little, then add the carrots and fry together for a minute. two, over low heat, stirring occasionally. Add chopped garlic, simmer a little more. It's time to put the minced meat in the pan. We stir everything and fry. Minutes, after 2 3, you can salt, pepper, throw in spices and chopped herbs. We do not forget to interfere. Fry until tender.

Pour the cooked tomatoes into the frying, stir and leave to simmer over low heat, let the excess moisture evaporate.

We are engaged in mushrooms (although, what is there to do ...). We cut them, put them in a second pan with sunflower oil and fry. Minced meat with vegetables has reached, the mushrooms are browned, you need to mix them. And put it out together. Which is what we will do.

It's time to put all the ingredients in a baking dish and put them in the firebox (oven, in our opinion ..). How to build lasagna in layers. Do everything and run it into the prepared oven.

Temperature 190 degrees, cooking time 25 - 30 minutes. And you can get yummy. The aroma from this dish will make you sit down at the table faster and happily absorb this miracle food.

This is how your lasagna with mushrooms and minced meat with béchamel sauce will look like. Eat and enjoy its taste, maybe praise me for this recipe.

Oven lasagna with artichoke, bacon and cheese

Delicious and satisfying dish. Lasagna with artichoke, cheese and bacon will amaze everyone at the table! A classic Italian recipe, perfect for lunch. Served as a first course in Italy.

Like any traditional dish, it has many cooking options. Artichoke, cheese and bacon look unusual together. It looks very nice and tasty. The dish can also be prepared in separate portions, which is very convenient. I usually do several servings in separate doses.

Ingredients:

Bechamel:

• 1 liter of milk
• 100 g flour
• 100 g butter
• salt pepper
• nutmeg

• 250 g sheets of lasagna dough
• 200 g parmesan cheese
• 150-180 g bacon slices
• 4-5 artichoke, purified
• 1 glass of water
• 1 small glass of white wine

We start preparing. Cut artichokes into wedges and place on a baking sheet. We pour water, wine, and also salt and pepper. Cover the form with foil. We bake in the oven for about 30 minutes at a temperature of 170.

While our artichokes are cooking, let's move on to the composition of the lasagna. Pour a spoonful of béchamel sauce (see how to cook it above) on the bottom of a greased baking sheet, cover it with sheets of dough.

Then put in layers finely chopped bacon, artichokes, parmesan cheese. Cover with sauce.

We cover all this with dough leaves and again lay out the filling in layers. Do this until the baking sheet is full. At the end, fill with bechamel and sprinkle with parmesan.

We bake at 170 degrees for 40 minutes. Remove from the oven and let cool for 10-15 minutes. Hot lasagna is poorly chopped.

All is ready! We invite friends and enjoy the pleasant taste of the overseas dish prepared in our home kitchen. And I want to note that it will be very good.

How to cook lasagna in a slow cooker, a simple recipe

All the same set of products is used for this recipe (classic ...). Maybe, due to the efforts made, this recipe is easier and faster, that's why she is a slow cooker. Look to bring to life (if there is a given assistant ..).

All on the last recipe I will finish the review of recipes, Italian cuisine. As always, you can take full responsibility (and you need to ..) and create something of your own, taking these recipes as a basis. Go for it, everything will work out.

Good luck and all the best!

Minced meat filling is one of the most popular lasagna fillings. In our recipe, minced meat alternates with Bechamel sauce, and from that it becomes even more delicious.

Ingredients:

Lasagna(sheets) - 1 pack

Ground meat mixed - 500 grams

Onion onion - 200 grams

Tomato puree(juice, diluted pasta) - 400-500 grams

Cheese(better parmesan)

Spices: salt, ground black pepper.

for the Bechamel sauce

Milk- 2 glasses

Flour top grade - 2 tablespoons

Butter- 100g

Spices: salt, nutmeg and bay leaf (optional)

Lasagne filling

1 ... Fry the onions until golden brown in sunflower or olive oil.

2. Add minced meat to the onion, season with salt and pepper. Continue frying until the meat is fully cooked.

3. Without removing the pan from the heat, add tomatoes (tomato paste, thick tomato juice, peeled tomatoes) to the minced meat.

4. Simmer without a lid to evaporate excess liquid. Add herbs (basil and parsley). If the greens are dried, you should add them along with the tomatoes. If the herbs are fresh, you can add them at the end of the stew.

Bechamel sauce

5. This delicious and famous sauce is very easy to prepare. First, melt the butter in a small, thick-walled saucepan.

6. Pour flour into the melted butter. Fry lightly.

7. The result is a mixture that has the name "Ru".

8 ... Then there are several options:

Some pour cold milk into the Ru mixture, mix thoroughly and cook over low heat for about 5 minutes, add spices.

Others, first bring the milk to a boil, add nutmeg and bay leaf to it, let it brew for 10 minutes, then pour the milk in a thin stream into Ru, as soon as the sauce boils, remove from heat, add a little salt.

9. The sauce is ready. Bechamel is one of the four most popular sauces in France. The traditional Bolognese lasagna is prepared with this simple and tasty sauce.

Cooking minced lasagna

10 ... Put the lasagna sheets on a baking sheet greased with butter. Please note that some types of lasagna sheets require preliminary preparation (lower the sheets for a short time in boiling water). Cooking recommendations are indicated on the packaging of the pasta.

11. Put Bechamel sauce on lasagna sheets, and on top of it minced meat with tomato.

12. Sprinkle with grated cheese on top. Bake in the oven at 180 degrees for about 30 minutes. Sprinkle with grated cheese 5 minutes before cooking.

Delicious minced lasagna is ready

Bon Appetit!

Lasagna, like spaghetti, is one of the favorite Italian dishes all over the world. Lasagne is prepared from flat square pasta sheets, layering them with various fillings with sauce. I usually make lasagna with minced meat and tomato sauce. The sauce can be bought ready-made or made from tomato paste yourself. Sometimes I cook minced meat for lasagna with lecho instead of tomato sauce. It turns out also delicious. And whoever closes the tomatoes in their own juice is also great for lasagna. Tomatoes need to be finely chopped or chopped in a blender.

To make lasagna, Italians use three types of cheese: mozzarella, riccotta and pamerzan. The lasagna turns out to be no less tasty and with one kind of hard cheese. I buy cheese Russian or Gouda. I sometimes cook without any cheese at all, if it doesn't end up in the fridge.

I have two forms in which I usually cook lasagna. One layer holds three sheets of fin. And I don't cook more than three layers of lasagna. Therefore, I always take nine sheets. You may have more or less sheets. It all depends on the size of the mold.

And now two simple recipes for lasagna with minced meat and tomato sauce.

Lasagne with minced meat and tomato sauce

Composition:

Lasagne sheets

For filling:

Minced meat - 500-700 grams

Oregano - 1-2 teaspoons

Red pepper

Salt pepper

For the sauce:

Peeled tomatoes - 1 can (0.5l)

Bow - 1 head

Garlic - 1-2 cloves

Hard cheese - 250-500 grams

How to make lasagna:

You can take fresh tomatoes. Before preparing the sauce, they must be peeled by pouring boiling water over them and then cooled in cold water. Then remove the skin. If canned tomatoes, then without the skin in their own juice.

Prepare minced meat filling. Minced meat can be used in any way: pork, beef mixture.

Peel the onion and chop finely. Chop the garlic with a knife or garlic.

Preheat the pan with a little butter or oil. Put the minced meat and fry over medium heat until browned.

All liquid released during frying of minced meat should boil away. Or drain the excess.

Add chopped onion and garlic. Add salt and pepper to taste. If desired, you can add more finely chopped red bell pepper.

Stir and sauté until the onions are soft.

Then add one, two teaspoons of oregano and one, two tablespoons of tomato paste.

Stir and simmer covered for 2-4 minutes.

Prepare the sauce. Finely chop the tomatoes. Transfer to a saucepan and pour over the tomato sauce. Also chop fresh tomatoes, peeled and put in a saucepan. Cover with a little water or tomato juice. You can dilute tomato paste. Simmer until the tomatoes are soft. At the end of the stew, you can add fresh basil. Pour the minced meat with the prepared sauce and simmer over low heat for 20-30 minutes.

Boil water and boil lasagna plates according to package directions. Depending on the variety, you need to cook for 4-7 minutes. Drain and place the lasagna plates on a cutting board to cool. Grate the cheese.

In a shape, preferably square, pour the sauce and lay out a layer of lasagna sheets. Lay the sheets so that they slightly overlap each other.

Put a layer of cheese on top and minced meat on it. Drizzle with sauce. Cover with lasagna sheets on top.
Put the cheese, minced meat on a new layer and pour over the sauce. Repeat this until all the minced meat and lasagna sheets are used up. On top, on the last layer of sheets, put the minced meat, pour over the sauce and sprinkle with cheese.

Preheat oven to 200-220

Degrees and put the shape. Bake for about 35-40 minutes.

Cut the finished lasagne into portions with a knife.

Lasagna with minced meat, bell pepper and tomato sauce

Composition:

Minced meat - 450-500 grams

Bow - 1 head (medium)

Sweet pepper - 1 piece

Garlic - 1-2 cloves

Tomato sauce - 0.5 liters

Tomato paste - 1-2 tablespoons

Tomatoes - 400-450 grams

Oregano - 1-2 teaspoons

Seasoning "Provencal herbs" - 1 tablespoon

Fresh parsley - 2 tablespoons

Wine vinegar - 1 tablespoon

Dried powder - 1 pinch

Sugar - 1 tablespoon

For lasagna:

Lasagne sheets - 9 pieces

Hard cheese - 250-450 grams

How to make lasagna:

Boil lasagna sheets in salted water. Drain, rinse with cold water and cool the sheets by spreading them out on a cutting board and brushing them with olive oil.

Prepare minced meat filling. Heat oil in a frying pan and fry the minced meat. When all the liquid has evaporated and the meat is slightly browned, transfer to a bowl.

Peel the onion and chop finely. Peel the bell pepper from seeds. Cut in small pieces. Fry until the onions and peppers are soft.

Pass the garlic through the garlic or chop finely with a knife. Fry with onions and peppers for 1-2 minutes.

Put the minced meat back in the pan, stir and fry for another 4-6 minutes.

Then add tomato sauce pasta and chopped tomatoes. I use Krasnodar sauce. But another one is also possible. You can make it yourself from tomato paste. Simmer for 4-5 minutes.

Add oregano, seasoning to your liking. Sprinkle with garlic powder. Add wine vinegar, sugar, first one tablespoon. If this amount of sugar is not enough, then add more. The amount of sugar depends on whether the tomatoes are sour. Salt to taste.

Bring sauce to a boil and reduce heat to simmer just a little. Simmer for about 30-40 minutes, stirring so that the minced meat and sauce do not burn.

Pour some sauce into the bottom of the mold. Put the lasagna sheets in a mold. Put a layer of minced meat cooked in the sauce. Sprinkle with grated cheese on top and cover with fresh lasagna sheets.

Put the minced meat again, then sprinkle with cheese and cover with sheets. Add the remaining minced meat. Sprinkle with cheese.

Cover the form with foil so that it does not touch the filling. Place in the oven and bake for about 40-45 minutes at 180 degrees.

Remove the foil in a few minutes to brown the cheese.

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