Delicious and satisfying lasagna is a treat from Italy, which is prepared with a variety of fillings. The classic recipe for cooking is lasagna with minced meat, but there are possible variations of the dish. Chopped beef, pork, fish, poultry, vegetables are added to the pasta sheets, spices and cooking techniques are changed.

What is lasagna

The traditional Italian lasagna dish is a multi-layer construction with durum wheat pastry sheets, fillings and sauces. All components are laid out in layers in a certain sequence and sent to the oven. The result is a delicious, hearty and beautiful dish, as in the photo.

Minced lasagna recipe

To prepare lasagna, you will need a special paste in the form of rectangles or squares of the same name. It is not necessary to prepare homemade dough yourself; you can buy ready-made sheets in supermarkets. Any recipe for lasagna with minced meat at home will require the preparation of Béchamel (creamy) and Bolognese (meat) sauces.

When making lasagna from shop sheets, pay attention to the manufacturer's instructions. In some cases, the pasta needs to be boiled beforehand. Then they need to be dried on a napkin and only after that they should be formed into a dish.

With beef

• Cooking time: 2 hours.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 136 kcal per 100 grams.
• Cuisine: Italian.

The classic Italian recipe is lasagna with minced beef or veal. The recipe lists fresh tomatoes, but if there are no tomatoes, use tomato paste or sauce instead. To add an Italian flavor to the dish, sprinkle the layers with Parmesan cheese, it goes perfectly with the pasta. You can add mushrooms, such as champignons. Fry them in a pan with the minced meat.

Ingredients:

• ground beef - 750 grams;
• carrots - 1 piece;
• tomatoes - 400 g;
• onions - 2 heads;
• cloves of garlic - 4 pieces;
• dry red wine - 200 ml;
• celery greens - 1 bunch;
• milk - 1 l;
• flour - 100 g;
• nutmeg - 1/3 tsp;
• salt, bay leaf, ground pepper - to taste;
• butter - 100 g;
• lasagna sheets - 250 g;
• vegetable oil - for frying;
• hard cheese - 350 g.

Cooking method:

1. To prepare meat sauce, chop the onion and garlic, grate the carrots on a coarse grater.
2. Remove the skin from the tomatoes, scald them with boiling water, finely chop them, chop the celery.
3. Fry onions, garlic, add carrots to the pan and simmer for five minutes.
4. Add celery and minced meat, fry until light brown without pink blotches.
5. Pour in wine, add tomatoes, salt, pepper. Simmer for about 40 minutes.
6. For béchamel sauce, bring milk to a boil, put nutmeg powder, bay leaf in it, cover and let it brew for 8-10 minutes.
7. Then the butter is melted in a cauldron, flour is gradually added and fried until it has a nutty flavor.
8. In a cauldron with flour and butter, pour a small stream of milk flavored with spices, stirring thoroughly with a whisk. Simmer the sauce a little so that it acquires the consistency of sour cream.
9. Grease a mold of suitable size, line the bottom with lasagna sheets.
10. Top with half the meat sauce, a third of the béchamel sauce and sprinkle generously with grated cheese.
11. Then again lasagna, meat bolognese, béchamel, cheese.
12. The last layer is sheets, milk sauce.
13. You need to bake the lasagne in the oven at 180 degrees for about 40 minutes. Then sprinkle with cheese and bake again for 15 minutes.
14. After the end of baking, do not rush to remove the treat from the baking sheet. Let it cool down a bit so it doesn't lose shape and looks nice when served.

With pork

• Cooking time: 80 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 168 kcal per 100 grams.
• Purpose: for lunch, for dinner
• Cuisine: Italian.

You can make minced lasagna pasta yourself at home. For the dough, you need 400 grams of flour, 2 eggs, 1 tablespoon of vegetable oil and salt. The classic dough is kneaded from these ingredients. The elastic mass is rolled thinly and cut with a knife into layers of the desired size. It will take some time to knead, but homemade dough tastes better than store-bought dough.

Ingredients:

• minced pork - 500 g;
• hard cheese - 300 g;
• lasagna sheets - 8 pieces;
• tomatoes - 3 pieces;
• milk - 2 glasses;
• garlic - 2 cloves;
• butter - 3 tbsp. l .;
• flour - 2 tbsp. l .;
• vegetable oil - for frying;
• ground red pepper, basil, salt - to taste.

Cooking method:

1. Fry the minced meat in a pan for 5 minutes, add the mashed tomatoes, previously peeled from the skin, to the meat.
2. Then add spices, stew for 5 minutes under the lid, sprinkle with basil and chopped garlic.
3. Prepare the traditional béchamel sauce. Fry the flour in butter, pour milk into the flour mass. Stir to avoid clumping. After thickening, add salt, pepper, if desired, nutmeg. Then mix 2/3 of the sauce with the fried minced meat.
4. Layer 2 sheets of pasta, creamy and meat sauce mixture. Repeat layers 3 times. The last leaves are poured with béchamel sauce.
5. Lasagne with meat is baked at 180 degrees for 40 minutes. Sprinkle with grated cheese and bake for another 15 minutes.

With Chiken

• Cooking time: 2 hours.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 154 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.

One of the classic variations of lasagna is with minced chicken. It turns out to be less high-calorie and fatty, especially if you do not fry the onion, but simmer it, and use less cheese than indicated in the recipe. Chopped mushrooms, carrots, zucchini or other vegetables can be added to the minced chicken if desired.

Ingredients:

• minced chicken - 0.5 kg;
• onion - 1 pc.;
• dried parsley and basil - 1 tsp each;
• flour - 40 g;
• salt - 1 tsp;
• ground black pepper - to taste;
• butter - 40 g;
• tomato puree - 0.5 l;
• milk - 400 ml;
• pasta sheets - 500 g;
• olive oil - 2 tablespoons l.

Cooking method:

1. Chop the onion, fry until golden brown in olive oil.
2. Add minced meat, fry until tender. Season with salt and pepper.
3. Add tomato puree, simmer for 10 minutes, add parsley, basil.
4. Make a béchamel sauce with butter, flour, and milk. Salt and pepper the creamy mass.
5. Putting together an Italian dish: pasta sheets, béchamel, meat sauce. We alternate layers until we reach the desired height or the filling ends.
6. Fill the last top layer of lasagna with creamy sauce.
7. We bake at a temperature of 200 degrees for an hour. Sprinkle with a layer of hard cheese ten minutes before cooking.

With fish

• Cooking time: 60 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 160 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.

Another tasty and original way to make minced lasagna is to use fish. Both white varieties (hake, cod, perch) and red ones (pink salmon, trout, salmon) are suitable for the dish. If you have a limited budget, you can use cheaper varieties.

Ingredients:

• trout fillet - 0.5 kg;
• parmesan - 150 g;
• mozzarella - 100 g;
• dough sheets - 1 pack;
• tomato - 1 pc.;
• juice of half a lemon;
• butter - 70 g;
• flour - 2 tbsp. l;
• nutmeg - on the tip of a knife;
• milk - 0.5 l;
• salt, pepper - to taste.

Cooking method:

1. Grind the fish fillet, carefully check if there are any seeds left, salt, pepper, add the juice of half a lemon. Leave the sliced ​​fish fillets to marinate for an hour in a cool place.
2. Make a classic bechamel recipe. In melted butter in a saucepan or deep frying pan, fry the wheat flour, pour in the milk in a thin stream, stir the sauce constantly. Boil the mixture for 5 minutes, add salt, pepper, nutmeg.
3. Lubricate a ceramic, teflon or glass dish with oil. First lay out the pasta sheets, then the creamy sauce. The next layer is trout, parmesan and mozzarella. Alternate layers until you run out of fish.
4. The top layer is lasagna sheets, greased with a creamy sauce. Top with sliced ​​tomato and grated hard cheese.
5. You need to bake the dish in the oven for about half an hour.

From lavash

• Cooking time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 162 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.

The simplest recipe for minced lasagna is made from Armenian lavash, which is replaced with ordinary pasta sheets. This dish cannot be called a traditional Italian treat, but when there is little time or there are no special sheets at hand, such a recipe is a real find. You can use any minced meat for lasagna: from fish, meat or poultry. To speed up the cooking process as much as possible, the chefs suggest a lazy lasagna recipe.

Ingredients:

• pita bread - 1 package;
• minced meat - 0.5 kg;
• hard cheese - 200 g;
• onions - 1 pc.;
• vegetable oil - for frying;
• milk - 380 ml;
• butter - 150 g;
• flour - 3 tbsp. l .;
• sugar - 1 tsp;
• salt - 1 tsp

Cooking method:

1. Peel the onion and chop finely. Fry it in oil in a skillet.
2. Add minced meat to the onion, fry until tender. Do not forget to stir the mass so that there are no lumps. Add salt and pepper.
3. For the sauce, melt the butter in a saucepan, sauté the flour in it until golden brown.
4. Pour milk into the mixture little by little, stirring constantly with a whisk until smooth. Add salt and sugar. Continue stirring and simmer for 5 minutes.
5. Cut the lavash to the size of the mold. Grease the bottom of the dish with oil, then put a layer of pita bread. Spread some of the filling on top, pour over the sauce and sprinkle with cheese. Press the next layer of pita bread lightly and continue to lay out the layers until the filling ends.
6. Cover the top layer of pita bread with cheese.
7. Bake the dish in the oven at 200 degrees for 25 minutes. If the oven has the ability to turn off the top heating, then use this function. If your oven doesn't have this, cover the lasagna container with foil.

Video

Lasagna is an Italian dish that is prepared from several layers of dough, between which there can be a very different filling. It is usually made with béchamel sauce and mozzarella, parmesan and ricotta cheese. There are a lot of cooking options for this dish, the filling can be meat, mushrooms, or vegetables.

A couple of secrets:

1. To prevent it from falling apart when cutting, stack the pasta sheets crosswise on top of each other.
2. Classic cheeses for lasagna are parmesan and mozzarella, it is with these types of cheese that the dish turns out to be aromatic, juicy and slightly spicy.
3. Sauce for cooking, as a rule, use tomato or béchamel and others based on it. Bolognese sauce and various others are also popular.

The perfect lasagne combines the tastes of sauce, filling and dough. To get a good result, dry lasagna sheets should first be boiled for 2-3 minutes, and then immediately immersed in cold water. And better - in very cold, in a bowl of water, you can add 1-2 packs of ice cubes. In ice water, the cooking process will stop instantly, and the pasta will not boil over.

You do not need to boil fresh pasta. It is enough to get it out of the package to warm it up a little. And if you cooked lasagna sheets yourself, you should sprinkle them with flour and cover with a towel so that they do not wind up.

The classic lasagna recipe

It is prepared from several layers of dough, mixed with filling and poured with sauce. The dish turns out to be juicy, tasty and aromatic.

Ingredients

• Lasagne - 4 leaves
• Minced pork - 250 g
• Tomatoes - 2 pcs.
• Onions - 1 pc.
• Garlic - 3 cloves
• Carrots - 1 pc.
• Cheese (hard) - 150 g
• Cow's milk - 250 ml
• Butter - 25 g
• Flour - 25 g

Preparation

1. Peel the onion and garlic, then finely chop
2. Fry chopped onions and garlic in olive oil
3. Add coarse grated carrots to the pan and fry a little
4. Add minced meat to fried vegetables, mix thoroughly, cover and simmer for 15 minutes
5. Salt the fried minced meat with vegetables, add the tomatoes grated on a coarse grater to them, mix everything and simmer for a few more minutes
6. Now let's make the sauce. Melt the butter over low heat and slowly add flour, stirring constantly with a broom
7. Pour in milk and stir constantly for 5 minutes until thickened
8. Brush a baking dish with olive oil and place a sheet of lasagna on the bottom
9. Spread 1/3 of the minced meat in an even layer on a sheet
10. Brush all 1/4 of the cooked sauce
11. Sprinkle 1/3 of the grated cheese on top and cover with the next sheet of lasagna
12. Repeat this procedure twice more
13. On the last, fourth sheet of lasagna, place the rest of the sauce and sprinkle well with grated cheese on top

Oven minced lasagna recipe

Today I will cook minced meat lasagna and two types of sauce.

Ingredients

• Ground beef - 500 g
• Lasagne (dry leaves) - 250 g
• Tomatoes - 2 pcs.
• Butter - 25 g
• Flour - 1/2 tablespoon
• MAGGI for pasta in tomato and meat sauce Bolognese - 2 pcs.
• Milk - 100 ml
• Cheese (hard) - 200 g

Preparation

1. Let's prepare the bolognese sauce. Fry the minced meat in a pan with vegetable oil for 5-7 minutes
2. Add finely chopped tomato pulp and sauté everything for about 5 minutes
3. Add the contents of the MAGGI Pasta Packets in Tomato-Meat Bolognese Sauce and 500 ml water to the pan
4. Bring everything to a boil and simmer over moderate heat for 10 minutes, stirring occasionally
5. Let's prepare the béchamel sauce. Melt the butter in a saucepan, add flour and fry over medium heat, stirring constantly, for about 3 minutes
6. Pour in milk and, without stopping stirring, boil the mixture over low heat until thickened (about 5 minutes). Add salt and pepper at the end
7. Grease the bottom of the refractory dish with butter, spread the béchamel sauce evenly over the surface, then lay out 2 sheets of lasagna. Top the sheets with a layer of bolognese sauce, sprinkle with grated cheese and top with béchamel sauce, but not too thick
8. Reposition the lasagna sheets. Repeat the sequence of layers. Place the rest of the béchamel sauce on the lasagna sheets in the last layer and sprinkle with the cheese. Send the lasagne to the oven preheated to 190 degrees for about half an hour
9. Garnish with basil leaves when serving.

Lavash lasagna

A quick version of lavash lasagna. You will need pita bread sheets of any shape.

Ingredients

• Lavash (round) - 6 pcs.
• Milk - 500 ml
• Butter - 50 g
• Flour - 50 g
• Minced pork - 350 g
• Onions - 3 pcs.
• Tomato paste - 4 tablespoons
• Cheese (Russian) - 70 g
• Sugar - 2 tsp
• Provencal herbs - 1 tsp
• Water - 100 ml

Preparation

1. You can take any pita bread and, if necessary, cut the sheets a little to fit the shape.
2. Let's make the meat lasagna sauce. Peel and cut the onion into small cubes, fry in vegetable oil until transparent. Add minced meat to the onion, stir and fry everything until the meat is tender. Add tomato paste, water, sugar, herbs, salt and pepper to taste. Simmer everything over low heat for another 5 minutes
3. Let's prepare the béchamel sauce. Melt butter in a saucepan, add flour and fry. Gradually, pour the milk into the mixture. Stir vigorously with a whisk or spoon to avoid lumps. Bring the sauce to a boil over medium heat, stirring occasionally. Add nutmeg and salt to taste
4. I collect lasagne in a round shape. Put a sheet of pita bread on the bottom of the mold, then brush with bechamel sauce (about 2 tablespoons), and spread the meat sauce on top (2-3 tablespoons), cover with a sheet of pita bread and continue alternating layers
5. Let the lasagna sit for 15-20 minutes, so it will be easier to chop.

Vegetable lasagna

Ingredients

• Minced chicken - 350 g
• Onions - 1 pc.
• Garlic - 1 clove
• Thyme (dried) - 1/2 tsp
• Oregano - 1/2 tsp
• Spinach - 50 g
• Cottage cheese - 350 g
• Chicken eggs - 1 pc.
• Tomatoes in their own juice - 450 g
• Zucchini (small) 1 -1.5 pcs.
• Cheese (grated) - a handful

Preparation

1. Cooking bolognese sauce. Fry the minced chicken with onions and dried herbs
2. When the minced meat "grabs", add the tomatoes in their own juice, salt and chopped garlic. Simmer everything until it thickens
3. Add spinach leaves and let them fade. Fresh spinach can also be used. If frozen, then add it to the sauce a little earlier.
4. Let's prepare the béchamel sauce. Combine low-fat cottage cheese with salt and egg. Squeeze out as much excess moisture as possible from the cottage cheese, and only then mix it with the rest of the ingredients.
5. Use a sharp knife to divide the zucchini into thin slices. Place them on paper towels, sprinkle with salt and cover with a towel on top. Leave on for 15 minutes so that excess moisture comes out of the vegetables. Then dry the pieces again. You can also cut the zucchini into thin rings, the taste of the dish will not be affected by this.
6. Spread a spoonful of bolognese sauce over the bottom of the pan and place the first layer of zucchini slices on top of it. Alternating zucchini with bolognese sauce and curd mixture, fill out the form
7. Spread the rest of the curd mixture on the surface and sprinkle everything with grated cheese. Bake in an oven preheated to 190 degrees, for 30 minutes, covering the form with foil. If excess liquid has collected in the mold during this time, drain it, and then let the lasagne bake for another 15 minutes, but without the foil.

What is lasagna? It is a traditional Italian dish that consists of square layers of dough and filling, usually topped with a liquid sauce. According to the historical summary, Bologna is considered the birthplace of lasagna. Meanwhile, Greek taverns also serve lasana, a dish similar to lasagna. This is not surprising, because the word "lasagna" is of Greek origin and means "hot plates" in translation. The Italians borrow the term for a delicious hot second course.

A special feature of lasagne can be called dough - it is prepared using the same technology as the pasta dough, that is, from durum wheat. Of course, lasagne cannot be considered a dietary dish, but at the same time, it is healthy and nutritious. Durum wheat flour contains a lot of useful minerals and macronutrients that saturate the body. This is the secret of the harmony of the Italians. They eat a lot of flour products - pizza, pasta, lasagna, but everything is cooked from unrefined flour.

How should i cook lasagna at home? The first step is to prepare the filling. If this is lasagna with minced meat, then the meat is crushed, spices are added and fried to a semi-finished state. Then the sauce is prepared. It can be cream, butter or tomato based. Instead of sauce, you can use sour cream or mayonnaise - pour them over the top layer of the dish. There are no strict rules here, since lasagna is more the result of the hostess's creativity than a dish of strict adherence to the recipe.

Lasagna sheets are available in stores. Most often these are foreign-made products - such a product is more expensive than ordinary pasta, but it is definitely made according to an authentic Italian recipe, using flour from durum wheat.

Domestic producers also make lasagna sheets, but most often from ordinary flour. Such a product is suitable, but it is not useful. Dish sheets can also be made at home. Purchase unpeeled flour or add ground bran to the dough.

Minced lasagna - preparing food and dishes

What is the best meat for minced lasagna? This can be pork, beef, fish or chicken. You can buy ready-made minced meat, but, of course, it is better to buy a whole piece of meat and grind it. It is no secret that stale products are most often taken for store mince and, through a generous addition of spices, they mask a possible unpleasant odor.

If you decide to make your own lasagna sheets, you will need 400 grams of flour, 4 eggs, a teaspoon of butter and salt for a large portion. The butter needs to be melted, mixed with an egg and combined with flour and salt. The resulting dough should be infused for 15 minutes, then divide it into pieces and roll it into thin plates. Such sheets do not need to be boiled before cooking. If you have prepared many sheets, dust them generously with flour and fold them into a dry, clean bag.

Lasagna is most often cooked in the oven. It is necessary to lay out the dough alternately with minced meat, pour over the sauce and cover the deck with foil. Bake lasagna with minced meat at 160-180 minutes for at least half an hour.

If you have a slow cooker, lasagna can be cooked faster and tastier than in the oven. Select the "Baking" mode and set the program to half an hour, and grease the bowl with butter.

Minced Lasagna Recipes:

Recipe 1: Minced Lasagna

When we cook lasagna with minced meat, pork is most often used. Such a dish turns out to be hearty, tasty and fatty. If you are purchasing not ready-made minced meat, but a whole piece of meat, then the back is best, since there is the least amount of fat. You should not buy a neck, as it is very greasy and cold climbing will have an unappetizing appearance.

Required Ingredients:

• Lasagne sheets
• Minced pork - 450 grams
• Tomatoes - 4 pieces
• Garlic - 3 prongs
• Bow - 1 head
• Flour - 1.5 tablespoons
• Hard cheese - 130 grams
• Butter - 160 grams

Cooking method:

1. Tomatoes need to be mashed, chopped with a blender. Peel the onion and cut it as small as possible.
2. Grate the cheese.
3. Heat the pan, grease it with a small piece of oil. Place the minced meat on a hot surface and cook for 10 minutes.
4. In the second minute, add the onion, after another three minutes, pour the tomatoes into the minced meat, mix and add spices.
5. When the minced meat is ready, prepare the sauce. To do this, melt the butter in a separate container, add flour to it and stir until the consistency is uniform.
6. Put the sheets and minced meat in layers in the baking deck, fill the topmost layer with sauce and sprinkle with cheese, then send to bake.

Recipe 2: Minced Lasagna (with beef)

For this dish, you will need ground beef and soft cheese. As a rule, cheese is added to the sauce, but in this case, a soft type of cheese (for example, Philadelphia) will brighten the taste of the finished dish.

Required Ingredients:

• Dough sheets
• Minced beef - 450 grams
• 1 onion
• Tomatoes - 2 pieces
• Cheese (like Philadelphia or Feta) - 170 grams
• Cream - 140 grams
• Butter - 100 grams

Cooking method:

1. Wash the tomatoes, boil with boiling water, remove the skin and chop in mashed potatoes.
2. Finely chop the onion.
3. Put the minced meat in a pan and start frying. When it is slightly rich in gold, add the onion and spices. Fry the minced meat for 10 minutes, then add cheese to it. Turn off heat and cover filling.
4. Let's prepare the filling for the lasagna. To do this, melt the butter in a saucepan, add tomatoes, cream and dry basil to it.
5. Spread the minced meat and dough in layers, then pour in the tomato sauce and send to bake in the oven.

Recipe 3: Minced Lasagna (with chicken)

Italians prefer light lasagne fillings. So, the honorable first place in popularity is occupied by lasagna with chicken and mushrooms with Bechamel sauce. This dish is familiar even to those who know little about Italian cuisine. Meanwhile, making such a lasagna is not at all difficult.

Required Ingredients:

• Lasagna dough sheets
• Mushrooms - 180 grams
• Chicken mince - 230 grams
• Onions - 2 pieces
• Sour cream - 220 grams
• Butter - 210 grams
• Cream - 160 ml
• Flour - 1.5 tablespoons
• Parmesan - 120 grams

Cooking method:

1. First you need to fry the onions and mushrooms. Then chop them finely, and then fry for ten minutes over low heat.
2. Minced chicken should also be fried on a clean surface for 7 minutes, then combine vegetables and chicken, pour sour cream, add spices, stir and simmer for 7 minutes.
3. Let's prepare the sauce. Add flour, cream into the melted butter and stir so that no lumps remain.
4. Grate the cheese and add to the sauce.
5. Place the dough and minced meat in layers in a baking dish, then pour the sauce over the lasagna. Bake the dish for half an hour.

Recipe 4: Minced Lasagna (Fish)

Lasagne can be prepared with any filling. If you decide to use fish, then the dish will turn out to be both tasty and healthy. Be careful when preparing the minced meat - remove all bones before chopping the fish.

Required Ingredients:

• Lasagne dough
• Salmon fillet - 400 grams
• Sour cream - 180 ml
• Spinach
• Cream - 220 ml
• Butter - 140 grams
• Flour - 1 tablespoon
• Hard cheese - 150 grams

Cooking method:

1. Grind fish fillets with spinach - use a blender or meat grinder. In the resulting mass, add sour cream and salt.
2. Prepare the sauce by combining melted butter, flour, and cream.
3. Grate the cheese.
4. Layer the sheets and minced fish on the deck where you will be preparing the lasagna. Sprinkle the last layer with cheese and cover with sauce. Bake minced fish lasagna for 25 minutes.

Recipe 5: Lasagna with minced lavash

Lasagna is a flaky dish made from filling and dough, the sheets of which can be quite successfully replaced with thin lavash. In order for this flour product to be soft, it must first be soaked in an egg filling.

Required Ingredients:

• Thin lavash - 2 pcs.
• Minced chicken - 400 grams
• Onion - 1 pc.
• Pepper - 1 pc.
• Sour cream - 170 grams
• Kefir - 450 ml
• Egg - 2 pieces

Cooking method:

1. Lavash needs to be cut into rectangular plates.
2. Mix the egg, kefir and salt with a mixer.
3. Fold the sheets of pita bread into a deep container, and fill them with egg filling.
4. Prepare minced meat for lasagna: put it in a hot skillet and fry for 5 minutes, stirring occasionally.
5. Finely chop the onion and pepper. Add vegetables to the minced chicken. Fry the mixture for 10 minutes, then reduce the heat.
6. Warm up the Deku a little, grease it with oil. Layer soft pita bread sheets and filling in layers. Fill the dish with the rest of the egg-kefir filling. Cover the lasagne with foil and bake for 25 minutes.

Do not forget to cover the baking dish with foil - then the dish will not burn on top and will be juicy.

To make lasagna with minced meat juicy and tasty, the filling should be rare. So, do not put only minced meat on the dough sheets - dilute it with sour cream, sauce or vegetable puree. In Italy, Bechamel sauce is most often used (melted butter, cream and flour), each layer of filling is poured into it.

Add mushrooms and vegetables to minced meat for a piquant taste, as well as cheeses - mozzarella, ricotta, feta or Philadelphia. Top with lasagne can be sprinkled with grated hard cheese. In Italy, it's Parmesan, but any salty cheese will do.

Minced lasagna is a classic recipe for Italian oven lasagna. In order to make the lasagna with minced meat from a simple recipe tasty and appetizing, it is best to use minced pork. Lasagne is defined as a type of Italian pasta: wide flat dough strips up to 35 cm wide. Lasagna strips are sandwiched with a variety of fillings and baked.

The Italians call the finished dish lasagne al forno (oven-baked lasagna). The birthplace of lasagna is the Emilia-Romagna region. There it has long been cooked in the oven in pans without a handle, and minced meat and Parmigiano cheese are used as the filling.

How to make minced lasagna at home

Traditional lasagne alla bolognese with Parmigiano, Bolognese sauce and Bechamel sauce is prepared in the heart of Emilia Romagna - Bologna. In Liguria, the "local" Pesto sauce was added to classic lasagna.

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.

Lasagna dough - making sheets according to the classic recipe

Making a homemade recipe lasagna dough at home has its benefits. As a rule, industrial lasagna sheets are not cheap. The dough prepared at home is several times cheaper than the purchased analogue. Another point in which homemade lasagna sheets win is the ability to resize them as needed. So, let's begin.

How to make lasagna dough - homemade recipe

Ingredients:

• Wheat flour - 600 g;
• Water - 100 ml.;
• Chicken egg - 3 pcs.;
• Olive oil - 50 ml.;
• Salt to taste.

Cooking method:

1. It is preliminarily important to sift the flour (this is necessary to remove impurities and enrich it with oxygen);
2. Then pour flour on the table in the form of a slide, in which to make a depression. Pour water and oil into it, break eggs, salt and start the process of making the dough;
3. Correctly prepared sheets are the key to a delicious dish. To do this, knead the dough for at least 15 minutes. You need to stop kneading it after it lags well behind the hands and acquires uniformity;
4. Next, the dough should be allowed to lie down for about 30 minutes, covered with a plate or film. During this time, it will become ideal in structure;
5. The "rested" dough is divided into 6 equal parts. Using a rolling pin, they need to be given the appearance of layers of the required size (they should not be thicker than 1.5 mm.). Each layer is given a rectangular shape;
6. The sheets must be allowed to lie down for a while and dry, after which they can be used for cooking. And you can dry or freeze the sheets;
7. Dried sheets of dough must be immersed in hot salted water for 1-2 minutes before use. If this is not done, the lasagna sheets may break.

Sheets can be purchased ready-made. They are used for boiled dishes. Some manufacturers make lasagna sheets that do not need to be boiled beforehand. Therefore, carefully read the instructions on the box.

Dough for lasagna at home - video

The Italian dish, popular all over the world, is made from sheets of dough, filled with filling, sprinkled with sauce and sprinkled with cheese. Of the many dishes of Italian cuisine, many are especially fond of the classic lasagna with minced meat. This is a typical Italian dish that has gained incredible popularity all over the world.

Lasagna can be filled with minced meat and various sausages, vegetables, seafood and even fruits and berries used to prepare sweet versions of this dish. Like most other Italian dishes that have gained recognition outside of Italy, the dish has undergone significant changes over time.

Lasagna - step by step classic recipe

Making Italian classic lasagna at home is easy. The main thing in this recipe is to observe the sequence of layers, and the filling can be any. Very satisfying, it is made from layers of dough and layers of meat or vegetable filling, with Bechamel sauce. The process of preparing such lasagna with minced meat is not at all complicated. Lasagna is perfect for any holiday or Sunday dinner.

How delicious and easy to make lasagna at home

Ingredients for lasagna:

• Lasagne sheets - 10 pcs.;
• Vegetable oil - 1 tablespoon;
• Onions - 1 pc.;
• Tomato paste or ketchup without spices - 100 g;
• Carrots - 1 pc.;
• Hard cheese - 250 g;
• Minced meat - 500 g;
• Tomatoes - 2 pcs.;
• Garlic - 1 clove;
• Spices for minced meat (a mixture of Italian herbs or dried basil with parsley, celery, oregano, or a mixture of peppers) - 1 tsp;
• Salt to taste.

Ingredients for Bechamel sauce:

• Nutmeg - 1 tsp;
• Butter - 100 g.;
• Milk - 700 ml.;
• Bay leaf - 1 pc .;
• Flour - 2 tablespoons;
• Pepper - to taste;
• Salt to taste.

Cooking method:

1. Finely chop the onions, cut the tomatoes into pieces, pass the cheese and carrots through a grater, finely chop the garlic;
2. In a deep frying pan, heat the vegetable oil and fry the onions until golden brown;
3. As soon as the onion is fried, add carrots to it, fry for 5 minutes;
4. Then add minced meat, spices for minced meat, mix well and fry on low heat for another 10 minutes;
5. Next, add tomato puree, tomatoes, garlic, cook over low heat under a lid for another 10 minutes, salt and pepper to taste;
6. Cooking Bechamel sauce. In another frying pan or in a saucepan, melt the butter;
7. Add flour and fry for 5 minutes until golden brown, constantly stirring the resulting lumps;
8. Boil milk separately, add a pinch of nutmeg and bay leaf into it. Let it brew for 10 minutes and take out the bay leaf;
9. Add milk to the flour, pouring it in a thin stream so that no lumps form and cook, stirring constantly with a whisk, until the sauce thickens. We don't let it boil. At the very end, bring it almost to a boil and remove from heat. Salt and pepper lightly;
10. Pour a little Bechamel sauce on the bottom of the baking dish greased with vegetable oil, put the finished sheets of lasagna; they do not require cooking for this recipe, so we just put it;
11. Put the meat filling on top of the dough, generously pour the béchamel sauce on top and sprinkle with grated cheese;
12. Repeat layers until all ingredients are used;
13. After the cheese, lay out a layer of dough, pour with Bechamel sauce, sprinkle with grated cheese and bake for 40 minutes in a hot oven (200 ° C) until golden brown;
14. Remove the finished lasagne from the oven, let it stand for 10 minutes, and then cut into portions. Bon Appetit!

Mozzarella and Parmesan are considered classic cheeses for lasagna, it is the combination of these two cheeses that gives the lasagna a juicy tenderness and at the same time sharpness and aroma. Any of your favorite cheese is suitable for lasagna, any kind of soft, creamy cheeses are especially well combined with hard, mature cheeses that have a sharp aroma and pungent taste.

Follow the recipe when placing cheese in lasagne. Some recipes require each layer of lasagna to be sprinkled with cheese, while others advise to sprinkle only the last, top layer.

The best dishes for baking lasagna are straight square shapes. The square baking dish will allow you to take all the pasta strips of the same size and thus save you a lot of time that you might have spent cutting the strips of different lengths for a rectangular shape.

It is best if the baking dish is made of heat-resistant glass or ceramic, but you can take a non-stick coating or thick-walled cast iron. But it is better to refuse thin-walled metal or aluminum - the dish is baked unevenly and often burns.

Bechamel sauce for lasagna: a step by step recipe

Bechamel sauce - recipe for lasagna, how to cook

Ingredients:

• Butter - 100 g.;
• Nutmeg - 1 tsp;
• Milk - 750 ml.;
• Cheese (optional) - 50 g.;
• Wheat flour - 3-4 tablespoons;
• Bay leaf - 1 pc .;
• Pepper - to taste;
• Salt to taste.

Cooking method:

1. Prepare all the necessary food and equipment. During the preparation of the sauce, you need to stir it almost constantly, so all products should be at hand;
2. We need a stewpan or saucepan with a thick bottom, you can also make the sauce in a frying pan with high sides. Whisk, large and small spoon, knife;
3. Melt the butter over low heat. The fire should not be large, otherwise the oil will burn, quickly acquire an ugly gray color and an unpleasant odor. Therefore, it is better to cook over low heat;
4. When the butter is melted, add the flour, stirring constantly. It should be lightly browned, but in no case will it overcook. When frying, the color should be yellow, like the color of the oil. A light, pleasant nutty smell should appear. Add pre-cooked chopped nutmeg to the flour. It will immediately give an additional pleasant nutty smell to our sauce;
5. Fry the flour in oil for 2 minutes and pour in the milk. Mix the contents thoroughly with a whisk. We make sure that there are no lumps;
6. Add gas and bring milk to a boil. It is advisable not to leave the stove at all, stir the sauce more often;
7. Cook the sauce for about 10-15 minutes, until it thickens. The sauce should turn out in consistency, like not very thick sour cream. If desired, you can add grated cheese, stir it until it is completely dissolved. Season with salt and pepper. Sometimes bay leaves are added for flavor and scent. When ready, turn off the gas and let the sauce cool slightly. During this time, it will thicken even more.

Step-by-step recipe for the classic Bechamel sauce for lasagne - video

Minced Lasagna - Step by Step Recipe

Lasagna, cooked with minced meat, came to us from the very Italian cuisine. Nowadays, this dish has become very popular in Russia, as well as French meat. The classic lasagna is baked with minced meat in the oven.

Step-by-step recipe for minced lasagna at home

You can make the dough for this dish yourself, or you can buy it in the store, which is much easier and faster. If you are purchasing not ready-made minced meat, but a whole piece of pork, then the back part is best, since there is the least amount of fat.

Ingredients:

• Minced meat - 500 g;
• Bulgarian pepper - 4 pcs.;
• Garlic - 2 cloves;
• Dry white wine - 100 g (or meat broth - 100 g);
• Hard cheese - 300 g;
• Tomatoes - 1 pc.;
• Carrots - 1 pc.;
• Lasagna sheets - 10 - 12 pieces;
• Onions - 2 pcs.;
• Basil - 4 branches;
• Parsley - 3 branches;
• Spices for minced meat (a mixture of Provencal herbs and spices for meat) - 1 tsp;
• Olive oil - 4 tablespoons;
• Pepper - to taste;
• Salt to taste.

Filling preparation method:

1. Cut the onion into small cubes and fry it in a pan in olive oil until golden brown;
2. While the onion is fried, grate the carrots on a medium grater. Add it to the sautéed onions and fry over medium heat until soft;
3. During this time, cut the bell pepper into small strips and add it to the pan. Fry for 5-7 minutes;
4. Now it's the turn of the minced meat. It is, of course, better to do it yourself;
5. Put the finished minced meat in a frying pan, reduce the heat to minimum and pour in dry white wine. Wine can be replaced with meat broth, or, in extreme cases, just add boiled water. The liquid will help break up the lumps of minced meat and make it smooth. Add spices to the minced meat, salt to taste;
6. Simmer, stirring occasionally, until the liquid has completely evaporated;
7. Grate a large juicy tomato. Throw out the remaining skin;
8. Add the resulting tomato puree to the minced meat, in which there is no longer any liquid left;
9. Stir and evaporate again all liquid over very low heat. It will take another 10-15 minutes;
10. If you are preparing a dish in the winter time, then instead of a tomato, you can use either homemade tomato paste 4-5 tablespoons, or store-bought - 2 spoons;
11. Add chopped garlic and finely chopped parsley and basil. Pepper to taste. Try for the presence of salt, if it is not enough, then add salt. Darken for another 5 minutes, cover, turn off the heat. Let it brew a little.
12. Preparing a form with high sides. It is desirable that it be with right angles. Unfortunately, I don't have one. And so I have to cut the lasagna sheets to size. And this is very inconvenient, the sheets break unevenly, into many unnecessary fragments. Put the bechamel sauce on the bottom with the first layer, not all of it, of course, just a little so that it is only slightly covered;
13. Now we lay out the sheets, covering the whole bottom with them. I spread dry sheets, but there are some varieties that need to be boiled beforehand. Each pack of sheets tells you how to use them. Therefore, before you start making the dish, you need to read the instructions;
14. Put some of the minced meat on the prepared sheets. Distribute it evenly over the entire surface. You need to decide how many layers you want to get. I got 5 layers, but you can make both 4 and 3. Roughly divide the resulting minced meat into portions, and then it will be easier to form layers. In general, the more layers, the more correct it is;
15. Cover the minced meat with béchamel sauce;
16. Then a layer of cheese. The cheese should also be divided in advance by the number of layers. In addition, it is not possible to cover every layer with cheese, but for example through one. This is all optional;
17. Then again a layer of sheets. Then minced meat, sauce and cheese again. And so on until the end, until the mince ends. Top with the remaining bechamel sauce. And we should have cheese, we sprinkle it on an almost finished dish at the very end of cooking;
18. Cover the form with foil and put it in an oven preheated to 180 degrees for 30 minutes;
19. After 30 minutes, we take out the form, remove the foil and sprinkle everything with cheese. We put in the oven for another 15 minutes. The top will be covered with a ruddy fragrant crust;
20. When ready, we take out the finished dish from the oven. We give him the opportunity to brew a little and cool down. Very hot lasagne will be difficult to cut into even portions. Therefore, we allow the cheese crust to cool, and then we calmly cut it;
21. In order not to cut it, you can immediately cook portioned pieces. Take one sheet of lasagna, put the first layer on it, then the second, and so on, according to the recipe above. We make as many portions for how many people you want to cook it. Bon Appetit!

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. The word "lasagna" originally described a cooking pot.

Although the dish is believed to have originated in Italy, the word lasagna itself comes from the Greek λάσανα (lasana) or λάσανον (lasanon), which means hot sheets or to put on a pot. The word was later borrowed by the Romans as "lasanum", which means "cauldron for cooking." The Italians then used the word to refer to the dish now known as lasagna.

According to another theory, the word "lasagna" comes from the Greek λάγανον ("laganon") - a kind of flat sheet pastry made from dough. The first lasagna was cooked in the oven in special pans without a handle, where a certain number of layers of thin dough were placed, alternated with stews and Parmesan cheese. It is not necessary to prepare homemade dough yourself; you can buy ready-made sheets of this type in supermarkets.

In Liguria, sauces (for example, Pesto) were also added to classic lasagne along with stews. Sometimes the lasagna dough was dyed bright green by adding mashed spinach.

How to make lavash lasagna at home

This is an interesting dish, lavash lasagna. After all, it united two cuisines, Italian and Armenian. And although the penetration of one national cuisine into another can be observed quite often, in this dish "penetration" is literal: in it, either the lavash penetrated into the lasagna, or it itself was "attached" to the lavash. We wanted lasagna, but there are no sheets, but there is lavash. Let's get out - it will turn out no worse than with lasagna sheets.

Recipe for homemade lavash lasagna with minced meat

Ingredients:

• Minced meat - 500 g;
• Lavash - 3 sheets;
• Tomatoes - 8 pieces;
• Milk - 1 glass;
• Hard cheese (parmesan) - 150 g;
• Mozzarella - 150 g;
• Wheat flour - 2 tablespoons;
• Butter - 60 g.;
• Onions - 1 pc.;
• Garlic - 2 cloves;
• Salt to taste.

Cooking method:

1. Fry the minced meat and finely chopped onion in olive oil until light golden brown. Break the lumps as you roast. After - salt and pepper to taste;
2. For the tomato sauce, washed and cut in half, grate the tomatoes on a coarse grater (remove the peel). Grind through a sieve to remove the bones, or not, it's up to you;
3. Squeeze the garlic into the tomato pulp, mix and put on a small fire to boil (15-30 minutes, depending on the meatiness of the tomatoes);
4. For the béchamel, fry the flour in a saucepan until slightly golden brown. Reduce heat to low and add butter, stirring vigorously to prevent lumps from forming;
5. Pour in warm milk, stirring still vigorously (it is very convenient to stir with a whisk);
6. Grate the cheese coarsely and cut the mozzarella into thin slices;
7. Prepare the sheets of pita bread - cut them to the size of the mold. This can be done with culinary or, if there are no such, with the most ordinary scissors;
8. Lubricate the form with butter, put a sheet of pita bread;
9. Put a third of the tomato sauce on the pita bread and spread over the entire sheet;
10. Next comes a layer of minced meat, take half of the meat;
11. Drizzle with half the béchamel sauce;
12. Cover with grated cheese (use all);
13. Next, cover with a second sheet of pita bread and repeat the layers one more time. After the béchamel, cover with a third sheet of pita bread, brush it with the remaining third of the tomato sauce and spread the mozzarella;
14. Bake at 180 degrees for 15 minutes, covered with foil, and then 15-20 minutes without foil;
15. Serve lavash lasagna warm with fresh vegetables. Bon Appetit!

1. Minced meat for the dish can be taken whatever you like best.

2. Make the tomato sauce and béchamel no less than the recipe for a juicy, not dry lasagne.

3. By the same principle, you can make vegetable lasagna, replacing the minced meat with chopped roasted vegetables (one or a mixture). To add spice to this dish, you can use feta cheese instead of mozzarella.

Lasagna dough is made from the same flour as pasta. This flour is made exclusively from durum wheat. Layers of dough are also produced as pasta and are available commercially as dry dough sheets.

Modern lasagne is usually prepared from six layers of dough, with minced meat, mushrooms, vegetables on each layer, and grated cheese and a few pieces of butter on top.

For lasagna, Italians most often use cheese such as ricotta and mozzarella. Parmesan is required only for classic lasagna bolognese, and no other type of cheese can be used in this dish. Next, the dish is baked in the oven.

A homemade lasagna recipe with minced meat will require the preparation of Bechamel (creamy sauce) and Bolognese (meat) sauces. Appetizing crust, meat filling, perfect flavor combination will delight children and adults. Use minced pork for a popular dish.

Chicken lasagna - how to cook the right dish

For the recipe for lasagna with chicken and mushrooms with cheese in Bechamel sauce, you need to take good ready-made lasagna sheets, high-quality and fresh cheese. This also applies to the rest of the products. The flour used for the sauce must be of the first grade and free of any impurities. Please read the product quality carefully.

How to make chicken lasagna - step by step recipe

Ingredients:

• Lasagne sheets - 12 pcs.;
• Champignons - 500 g;
• Cream or sour cream - 200 ml.;
• Chicken breast - 1 pc.;
• Parmesan - 250 g;
• Mozzarella - 250 g;
• Ground black pepper - to taste;
• Salt to taste.

Cooking method:

1. We remove the cooked and cooled chicken from the bone and disassemble it with our hands into fibers, but not very finely;
2. We take a clean board and cut the washed mushrooms into slices;
3. Then we heat the pan over medium heat and fry the mushrooms cut into slices until soft in vegetable oil, some housewives use olive oil, but here the choice is yours;
4. Add chicken disassembled into fibers to the mushrooms, fry together for a couple of minutes, then pour in cream or sour cream, stir, hold until thickened and remove from heat;
5. Let's start assembling. This time we will use lasagna sheets that do not require pre-boiling. There are different types of lasagna sheets. Some require simple soaking in water, while others require boiling. If you purchased a lasagna that needs to be boiled, then follow the instructions. Boil it in slightly salted water for 6-10 minutes;
6. At the bottom of the prepared form, pour a little, already cooled, béchamel sauce and distribute it evenly;
7. Put lasagna sheets on top;
8. The next layer is chicken with mushrooms. Sprinkle it with grated cheese and pour over the sauce;
9. We repeat all the above steps twice;
10. Cover the last layer of cheese and sauce with lasagna sheets, fill with the rest of the sauce, sprinkle with grated Parmesan and put in an oven preheated to 200 degrees for 40 minutes;
11. You can garnish the lasagne with mint leaves. The dish is ready for the table. It is better to serve hot for dinner or on a festive table, after cutting it into portions and placing it on serving plates. Bon Appetit!

2. It is better to lay out all the sheets of lasagna - crosswise, then the dish will not disintegrate.

3. To add piquancy to the dish, you can add a little bay leaf

4. If there is no place to buy such cheeses as Parmesan and Mozzarella, you can replace them with any other cheese of hard and soft varieties.

How to cook lasagna with chicken and mushrooms - video

Today, lasagna is, rather, a method of preparation, which implies an interlayer of pasta sheets with various fillings and baking the dish prepared in this way in the oven or oven.

The ingredients for the filling and sauce today depend more on the imagination of the culinary specialist than on the authenticity of the recipe. However, as with any other dish, there are some important tips and tricks to consider when preparing lasagna.

Slow cooker lasagna - a simple and delicious recipe

The multicooker lasagna recipe is a layered construction of flat, rectangular or square pasta, and a combination of béchamel and bolognese sauces with minced meat.

How to make a slow cooker lasagna for dinner

Lasagna in a slow cooker turns out to be no worse than in the oven, the main thing is to purchase parchment paper for baking in advance, since the lasagne must be collected before cooking. How to cook lasagna in a slow cooker? The recipe is simple. First, let's collect the necessary ingredients for the dish.

Ingredients:

• Milk - 300 ml.;
• Minced meat - 400 g;
• Tomato paste - 2 tablespoons;
• Butter - 60 g.;
• Lasagne sheets - 1 pack;
• Hard cheese - 150 g;
• Onions - 1 pc.;
• Vegetable oil - for frying;
• Flour - 2 tablespoons;
• Nutmeg - 1 tablespoon;
• Spices to taste;
• Salt to taste.

Cooking method:

1. Let's start cooking Bolognese. Wash onions, peel them, finely chop on a cutting board;
2. We activate the "Frying" or "Baking" function on the multicooker display, pour a little vegetable oil, and send the onions to fry;
3. After 5 minutes, add the melted minced meat, and mix with a spatula, add salt and spices to taste. Basil, oregano or rosemary are ideal for this dish;
4. While the minced meat is languishing, scald the tomato with boiling water to make it easier to remove the skin, rid the vegetable from it, and cut it into small pieces with a sharp knife, and then send it to the multicooker bowl. But the recipe also involves the use of ordinary tomato paste;
5. We fry our mixture for 10 minutes - the mass should not be fried to a crust;
6. Put the sauce in a separate bowl, rinse the magic pot, and move on to the next step;
7. Now you need to prepare the Bechamel sauce. In the multicooker bowl, melt the butter on the "Frying" or "Baking" mode;
8. In cold, slightly salted milk, little by little, in a thin stream, add flour, constantly stirring with a spoon, until the flour is completely dissolved;
9. By this time, the butter is heated in a slow cooker for about 10 minutes. Add milk to the bowl, stirring the mixture continuously with a special spatula, until the sauce thickens;
10. The finishing touch will be the addition of a pinch of nutmeg - this will not spoil the recipe in the least, but will give an exquisite zest to the original dish. Pour the finished sauce into a separate bowl;
11. Now let's get down to assembling the lasagna. As mentioned above, the sheets for it are usually square or rectangular. Do not try to fit them somehow to fit the round multicooker cup. You will have a wonderful rectangular lasagna in a slow cooker. Also, when choosing sheets, pay attention to the packaging, or rather the method of preparation - some products require preliminary cooking or soaking;
12. At the bottom of the pre-washed magic pot, lay a sheet of parchment paper. Put the lasagna sheet first, spread the Bechamel sauce on top of it with a spoon. Then comes the turn of the Bolognese sauce. Do not feel sorry for minced meat, it is better to let there be more meat than in the end there is one dough;
13. Grate the cheese on a coarse grater and spread it generously over the sauce. We repeat all the procedures again;
14. At the end of the assembly of the product, we have such a tall structure. On average, it should take 4-5 sheets for lasagna;
15. The last layer will be a lasagna leaf with Bechamel sauce and cheese on top;
16. We carefully wrap our turret in paper so that it does not fall apart. We do not wrap it tightly, since it will raise a little lasagna in a slow cooker during cooking. We close the lid;
17. We activate the "Baking" mode, the cooking time is 50 minutes. During this period, the lasagna in a slow cooker will be cooked in its own juice, and the parchment paper will prevent it from flowing out;
18. After the cooking time has elapsed (by the way, do not be guided exactly by the recipe, if we are talking about the cooking time, it all depends on the multicooker model), we take out our paper bag with an appetizing delicacy, and put it on a large flat dish or any suitable surface for this;
19. Hot lasagne in a slow cooker is easy to cut and does not fall apart when served. Bon Appetit!

How to cook lasagna in a slow cooker - video

The essence of the dish is the layers of dough, interlaced with the filling. At the same time, they are still poured with sauce, sprinkled with cheese. The variety of this dish lies in the filling. It can be meat (this is the most classic version), with chicken and mushrooms, vegetable, mushroom, seafood, sliced ​​sausage, fruit and berry.

If for cooking lasagna you still decide to take ready-made purchased pasta sheets, then pay attention to the cooking method, which is indicated on the package. Some types of ready-made lasagna pasta need to be boiled before use, while others only need to be soaked in water.

This way of stacking the sheets will make your lasagne more durable and will not fall apart when cut, allowing you to serve the lasagne in an even, beautiful piece. Bon Appetit!

Lasagna - step by step video recipe and dough recipe

Lasagna is an iconic example of traditional Italian pasta-loving cuisine. Therefore, do not be surprised if, when looking for lasagna dough, you find it in the pasta section.

Because lasagna is pasta in the form of wide strips, which are laid with various fillings and baked in the oven. The Italians call the finished dish lasagne al forno, which just translates as "lasagna cooked in the oven."

Today we will cook classic lasagne with béchamel sauce. The preparation will be divided into 4 independent parts:

• kneading lasagna dough
• making béchamel sauce
• making bolognese sauce (minced)
• baking lasagna

Yes, the dough can be bought in the store, the recipe can be simplified by taking, for example, not tomatoes, but only tomato paste. It will also turn out delicious, but not quite home-like.

This recipe is for those who love to cook and are thoughtful about the process.

Lasagna dough: homemade recipe

As I already said, you can buy lasagna dough in the store, but today we are considering the recipe "inside and out" in more detail.

Ingredients:

• Flour - 600 gr
• Eggs - 3 pieces
• Salt - a pinch
• Water - 100 ml
• Olive oil - 3 tablespoons

Preparation:

1. Put the sifted flour into a bowl and make a depression in the middle.

2. Break eggs into this cavity and immediately add a pinch of salt.

3. And pour water into the same place.

4. Now we take a fork and begin to mix the ingredients little by little and gently.

5. After the water is absorbed into the dough, add the olive oil and continue kneading the dough with a fork.

6. Mix the ingredients until they are combined into one total mass.

If the mixture is thin, then add a little flour (50 grams) to the desired consistency. If, on the contrary, the mixture is too thick and it is impossible to stir it with a fork, then additionally dilute it with water

7. Having received a homogeneous mass, we transfer it to the table and begin to knead it with our hands.

You need to knead long enough until the dough becomes elastic, resilient and does not stop sticking to your hands.

The finished dough should "rest" for 30 minutes at room temperature. That is, it needs to be postponed and not touched for half an hour.

8. Tear off small pieces from the rested dough and roll them onto plates with a rolling pin. We try to roll the plates as thin as possible so that their thickness is no more than 2-3 millimeters.

9. Using a knife, cut out strips of a suitable size from the dough.

By size I will say this: in the form where the lasagna will be prepared, 2-3 strips should fit in a row with a wide side

10. And now there will be a little trick. We take a cutting board and cover it with cling film. We put ready-made dough plates on it and cover them with the next layer of film.

This is necessary so that the plates do not stick together.

The lasagna dough is ready and now you have three options for how to proceed with it.

1. Prepare lasagne now.
2. Freeze the dough for future use (for example, if unclaimed plates remain during cooking).
3. Dry the dough and store it in the refrigerator, not in the freezer. To dry, you need to spread the plates on the table and let them dry at room temperature.

If you chose the third option, then before using the dough you will need to boil it in boiling water for two minutes

We have finished with the dough, we proceed to the preparation of the minced meat filling.

The classic recipe for bolognese sauce with minced meat

Minced meat for lasagna is fried in combination with several products and it is called bolognese sauce. There are several options for such a sauce, depending on which pasta it is being prepared for. But a classic recipe that suits all dishes looks like this.

Ingredients:

• Minced meat - 500 gr
• Onions - 1 piece
• Tomato paste - 70 gr
• Tomatoes - 3 pieces
• Salt, pepper - to taste
• Sugar - 0.5 tsp

Preparation:

1. Pour a couple of tablespoons of olive oil into a hot frying pan, wait until it warms up and put the finely chopped onion. Fry it for 3-5 minutes over medium heat (sauté) until it acquires a golden hue.

It is not necessary to take red onions, ordinary onions are also quite suitable

2. Add the defrosted minced meat to the fried onions. It doesn't matter what kind of meat it is made from. The fatter it is, the fatter the lasagna will turn out to be.

3. Fry the meat until cooked. This will take about 15 minutes. Do not forget to stir periodically so as not to burn.

4. Add tomato paste to the well-done minced meat and continue frying for a couple of minutes with constant stirring, so that the meat turns red.

5. The next ingredient that will go after the pasta will be finely chopped tomatoes.

They can be minced or chopped with a blender, but then they will lose their integrity and you will not feel the tomato slices when you eat lasagna. I don't like that, so I recommend chopping the tomatoes finely

6. Fry the tomatoes until almost all the moisture has evaporated.

7. After that, add salt, sugar, you can still half a teaspoon of sugar. Reduce heat to low, cover and leave to simmer for 5 minutes.

In the meantime, let's move on to making the béchamel sauce.

How to make béchamel sauce at home without lumps

Another important ingredient in classic lasagne is the bechamel sauce. Its preparation is much easier than the name.

Ingredients:

• Milk - 1 liter
• Flour - 4 tablespoons
• Butter - 70 gr
• Nutmeg - 1 pinch
• Salt, pepper - to taste

Preparation:

1. Put a saucepan on medium heat and melt the butter in it.

2. When the oil starts to sizzle, add flour to the pan and fry it lightly, stirring constantly.

As a result, dense lumps with dough are obtained.

3. Now we arm ourselves with a whisk or mixer and start pouring milk into the pan with simultaneous intensive whipping.

The better the whipping goes, the higher the guarantee that there will be no lumps left.

4. After making sure that there are no lumps left, add salt, pepper and grated nutmeg. You can grind the nut yourself, or buy it already ground.

5. Mix the milk well and wait until it evaporates. At this time, you need to keep stirring the contents of the pan, because the milk will constantly tend to curl up into lumps.

We are waiting for the moment when the mixture evaporates to a consistency at which it will not drain, but "slide" from the spoon

After that, remove the pan from the heat and leave the sauce to cool and infuse.

Classic lasagna with béchamel sauce and bolognese

So, all the components are ready, let's start assembling the lasagna. But before that, we need to prepare 2 more ingredients:

• Finely chopped bell pepper - 1 pc
• Cheese, grated on a coarse grater - 200 gr

Preparation:

1. We take a regular baking sheet and cover it with foil for baking in order not to suffer sweat when the time comes to wash it. Put parchment paper on the foil and put a layer of béchamel sauce on it, the size of the future lasagna.

2. Lay out the dough sheets. In this example, pre-frozen sheets were used.

If you use a sauce that is still warm, don't be alarmed that the homemade lasagna dough begins to thaw right in front of your eyes. This is fine

3. Put the bolognese sauce and pieces of bell pepper on top of the plates.

4. Cover the top layer with béchamel sauce and repeat all layers: dough-bolognese-bell pepper. We repeat the procedure until the dough ends.

It is desirable to have at least four layers in the climbing.

5. When we reach the last layer of dough, grease it liberally with béchamel sauce, trying not to leave any open areas of the dough, otherwise it will dry out.

6. The final touch is the grated cheese that needs to be poured on top and which gives the lasagna the look we are all used to. Add half of the cheese now, and add the other to the finished hot dish.

7. We send the lasagna to the oven, preheated to 200 degrees for 30-40 minutes. During this time, the dough hidden in the sauces is thoroughly soaked and baked. Don't be surprised if the lasagna spreads all over the baking sheet - it should.

8. We take the lasagna out of the oven, sprinkle it with cheese, wait for it to melt and it's ready. Can be cut into pieces and served.

Bon Appetit!

As you can see, the process of making lasagna at home, although quite long, is absolutely not complicated. So, if you are a lover of Italian cuisine, then you can safely start cooking.

Thank you for the attention.