Lasagna is another symbol of Italian cuisine, no less significant than pasta and pizza. This dish is a multi-layered casserole made of thin dough plates, between which the filling with béchamel sauce is placed. The top of the lasagne is covered with a ruddy cheese crust. Interestingly, a similar dish was prepared by the ancient Greeks, calling it "lasanon" - "hot plates". The first lasagna recipes appeared in Italian cookbooks in the 13th century, but nowadays, lasagna has become an international dish that can be prepared at home.

How to make lasagne: making the dough

The dough for lasagna is made in the same way as for pasta - from durum wheat. You can buy ready-made dry plates for lasagna in stores, but it is best to prepare the dough yourself, in this case the lasagna will turn out to be especially tender, juicy and tasty.

The dough for lasagna is kneaded like on dumplings - the flour is collected in a slide, an egg is broken in the middle, salt and olive oil are added. Classic proportions: 250 g of two kinds of flour, 4 eggs, a pinch of salt and 1 tsp. olive oil. The dough should turn out to be tight, so that during cooking it does not creep, but retains its shape. After kneading, the dough is wrapped in plastic wrap and left for half an hour in the refrigerator for the traditional "rest".

A sausage is formed from the "rested" dough and cut into pieces, each of which is rolled into a thin layer about 2 mm thick and cut into squares or rectangles the size of the mold in which the lasagna will be baked.

Cooking lasagna sheets

The dough is boiled in the usual way, like pasta, in boiling salted water; so that the products do not stick together, add a little olive oil to the water. It is better if the sheets remain slightly undercooked, as the Italian chefs recommend - "al dente" ("to the tooth"). In this case, the dish will turn out to be tastier and healthier.

All fillings are good - choose your taste

The meat filling is made from any minced meat or sausage with the addition of onions and vegetables: the ingredients are fried with spices, then stewed for 15–20 minutes with tomatoes or tomato paste. A combination of minced beef, pork and chicken is considered successful, as well as a combination of meat with fruits, for example, with pineapples.

The seafood filling is very tasty, which is made from boiled mussels, shrimp and squid. Further, seafood is stewed with the addition of a glass of water and tomatoes; for piquancy, you can add the filling with parsley and nutmeg. Also, eggs and any fish generously seasoned with spices and herbs are used as a filling.

Mushroom filling is made from any mushrooms and vegetables, for example, mushrooms, eggplants, zucchini, bell peppers and onions go well with each other. Vegetables and mushrooms are fried, then stewed with tomato paste or tomatoes, then mixed with béchamel sauce. Cheese fillings are very popular, and fruits, berries, dried fruits and nuts are suitable for sweet lasagna - on top the finished dish is decorated with whipped cream and chocolate. In general, the filling for lasagna gives room for creativity, so you can experiment with any product - Italians are very fond of culinary improvisation.

Cooking lasagna at home: choosing cheese

The ideal cheese for lasagna is, of course, Parmesan, which is sometimes mixed with mozzarella, ricotta or mascarpone. The fact is that the combination of parmesan with these cheeses gives the dish tenderness, juiciness, piquant taste and pleasant aroma. But it is not necessary to limit your imagination to only two types of cheese, you can use any hard cheeses with a bright and slightly pungent aroma and soft tender cheeses with a delicate taste. And whether to sprinkle cheese on each layer of the dish or just the top plate is a matter of recipe and personal preference.

Which sauce is best?

The classic sauce for is béchamel, it is very easy to prepare. Fry 2 tablespoons in 50 g of melted butter. l. flour, pour in 500 ml of cream in a thin stream, cook for 2 minutes until the sauce thickens, then season the béchamel with salt, pepper and nutmeg. Stir the sauce thoroughly until smooth. By the way, cream can be replaced with milk or meat broth.

In addition, tomato sauce with spices and smoked meats, creamy sauce, broth gravy are suitable for lasagna. Spare the sauce for this dish so that the dough sheets are well soaked and the dish is juicy.

Choosing dishes

To prepare lasagna, you will need thick-walled dishes in which the dough will not burn - after all, the dish will languish for 40 minutes at a temperature of 200 ° C. In other words, the dishes must be heat-resistant and reliable; the best for this purpose is a form made of ceramics and fire-resistant glass, cast-iron dishes or a container with a non-stick coating.

We bake lasagna

So, you boiled the sheets of dough, prepared the filling, chopped the cheese on a grater - it remains to collect the lasagna in a multi-storey structure and bake it in the oven. Lubricate the pan with olive oil and lay out the layers, with each layer being done according to the following pattern: lasagna leaf, filling, sauce, grated parmesan. There can be any number of such layers - up to seven, the topmost layer is smeared with sauce and again sprinkled with Parmesan. This is necessary so that a golden crispy crust forms during baking in the oven. Garnish with greens or roasted nuts when finished lasagne.

Cooking lasagna at home: the secrets of Italian culinary experts

When kneading the dough, it is best to take wheat flour of two grades - the highest and the second, lasagna connoisseurs claim that in this case the dough turns out to be tastier.

If during the kneading process you feel a lack of moisture and the dough crumbles, in no case should you pour water into it, it is better to add an egg or a little olive oil, as the water will make the dough hard.

If you bought ready-made dough sheets to cook lasagna at home, carefully study the instructions on the package, as some manufacturers recommend not boiling the sheets, but simply soaking them in water - it all depends on the composition and method of preparing the dough.

Italians lay the dough squares crosswise - that is, the new layer of dough should be perpendicular to the previous layer. This makes the lasagne more stable, so it does not fall apart when cut and looks aesthetically pleasing. If we cook lasagna at home in a slow cooker, put sheets of parchment paper at the bottom of the bowl so that the dish does not burn. They also wrap the lasagne with parchment before cooking in the oven, or even better, use a baking sleeve.

Homemade Neapolitan Lasagna Recipe

After you've learned how to make classic homemade lasagna, try making this Neapolitan egg and meatball dish.

Boil the dough plates. Chop 1 carrot, 1 stalk of celery into cubes, chop 1 onion into rings and sauté vegetables in a skillet with a little olive oil and 50 ml dry red wine - cook until half of the liquid has evaporated. Bring to a boil 1 liter of tomatoes in their own juice, they should simmer over low heat.

For the filling, cut 60 g Parmesan into thin slices, mix with 1 raw egg and 400 g ground beef. Blind small meatballs, sauté them in vegetable oil and add to the tomato sauce. Cut 5 boiled eggs and 150 g mozzarella into thin slices.

Put the layers of boiled dough and filling into the mold in this order - lasagna leaf, sauce with meatballs, mozzarella with eggs - and so on in several passes. Fill in the entire form and top with the grated Parmesan lasagna. Bake it for half an hour in the oven at 200 ° C and enjoy the exquisite taste of Italian cuisine.

Lasagne with fish and spinach

This unusual looks beautiful and has a delicate taste. To prepare it, boil 12 plates of dough and make a béchamel sauce - fry 40 g of flour in 40 g of butter, add 350 ml of milk, simmer the sauce for 5 minutes, season it with salt, pepper and nutmeg.

Warm up in 1 tbsp. l. vegetable oil 300 g frozen spinach until tender, then cut 4 tomatoes into quarters, mix vegetables with sauce and dill, which will make the bechamel more fragrant and expressive.

In a greased dish, place the dough sheets, first the cod fillet and then the sauce, which should be sprinkled with grated camembert. For 300 g of cod you need 100 g of cheese, the number of layers depends on the height of the mold, the main thing is to cover the last layer with cheese. Bake the lasagne for 35 minutes at 200 ° C and try it, you will definitely love it!

Spices from the Eat Doma branded online store

Calorie content: Not specified
Time for preparing: Not indicated

You have no idea how much I love this Italian dish. For the first time I tried lasagna in one restaurant at a New Year's corporate party. I did not quite understand the taste of the dish served to me, moreover, after the party I was completely sure that I would never order myself lasagna again, wherever I went.
But after a couple of years my husband and I went on a romantic trip and drove all over Italy up and down. Staying in small hotels, we, of course, first of all wanted to see the culture and identity of the country, as if from the inside. The knowledge of the language just came in handy, because the further we went from the central and tourist areas, the more I had a conversation practice with the local population.
But we saw many real beautiful places that are not marked on any tourist route, met many interesting people and got to know the flavor of the national cuisine better: ... Oh, how many delicious things we have tried! So it was there that I learned how to cook real Italian lasagna, which is completely different from the dish that was served to me in the restaurant.
Since then, I have been making my favorite lasagna at home according to a unique recipe, and I even make semi-finished products myself - thin sheets of dough. It's so easy to do that it makes no sense to buy ready-made sheets in the store. Moreover, it is not always possible to buy quality sheets for delicious lasagna.
In order to make them yourself, you just need to knead the unleavened dough and roll it out thinly. Then cut into rectangles and dry on a baking sheet in the oven. let me tell you in detail how to make lasagna sheets at home.

- wheat flour - 400 g,
- vegetable oil - 5 tablespoons,
- chicken egg, table - 2-3 pcs.,
- water - 2-3 tablespoons,
- kitchen or sea salt - a pinch.

Recipe with photo step by step:

Preparation:




First, we make a batch of unleavened dough. This can be done either manually or using a combine or a bread machine.
Pour the sifted flour and salt into the bowl of the food processor, then drive in the eggs and pour in the oil.




Knead the dough for 5 - 10 minutes, adding a little water at the same time, so that the dough becomes smooth, soft and pliable.




Then we wrap the dough in foil and let it rest for about half an hour at room temperature.
After that, knead the dough again for a couple of minutes, and divide it into 5-6 equal parts.






Now, in turn, we roll each piece into a very thin layer so that the surface of the table is visible.
We cut the dough into rectangles measuring 10 by 15 cm.




Next, we spread these rectangles on a baking sheet sprinkled with flour.
Dry the lasagna sheets in the oven at 50 degrees for about 60 minutes, while turning them over a couple of times.




Wrap the dried sheets in paper and store in a tightly closed container.
You can not dry it, but immediately use it to make lasagna.




Enjoy your meal!
Now you know how to make lasagna sheets at home. Isn't it easy? And with them you can cook a wonderful

Lasagna is a kind of pasta that comes in long, flat, wide sheets ideal for lamination. Each plate should be 6 "by 7" or 15 "by 18 cm long. Special lasagne sheets can be flat or grooved. Grooved lasagna is common in southern Italy, but rarely used in northern Italy. She is also popular in the United States.

Was first described in the 14th century in the first cookbook Forme of Cury, published in England, which describes in great detail how to make sheets for lasagna.

There are three stories behind the lasagna recipe. Two of them claim that the dish originally originated in Ancient Greece, because the word "laganoz" in translation from Greek means "dough without yeast", that is, only with flour and water. A flat sheet of pasta cut into strips or "lasanon" is Greek for "pasta pot." Subsequently, the Italians "borrowed" the name of the container and over time it began to denote the dish itself. The third version suggests that lasagna dates back to the fourteenth century, where the English dish loseyn (sounds like lasagne) was very popular during the reign of Richard II. Nevertheless, despite all the numerous theories and assumptions, lasagna has long been considered to be often prepared for holidays and family dinners.

In Italy, lasagna is completely flat, while Americans tend to have the lasagna sheets rolled inward to preserve the sauce. The traditional dish should be stuffed with meat that is flavored with red wine, nutmeg, béchamel sauce and parmesan cheese. But today this basic recipe has been quite modified and expanded. A good lasagne is a perfectly balanced taste of the dough and filling. All the recipes for this dish are as follows - lasagna sheets are alternated with various sauces and fillings, as well as other ingredients. This can be meat, spinach, eggplant, tomato sauce, and spinach, as well as ricotta and parmesan. Puff lasagne can be frozen without further cooking and cooked at any time.

Lasagna sheets are made from durum wheat, so they are quite tough even after baking. They can be bought ready-made or made yourself. But how do you make lasagna sheets at home? Everything is simple enough.

To do this, sift the flour onto a large, smooth surface or into a large bowl. Break eggs, olive oil and salt in the center of the flour. Combine the ingredients with a fork using all the flour. Continue kneading the dough with your hands until smooth and homogeneous. If necessary, add a little water or flour so that the dough is not too sticky or too tight. Next, the dough needs to be shaped into a ball and allowed to rest in the refrigerator for at least 1 hour, wrapped in plastic wrap or covered with a damp kitchen towel.

To roll out the dough and get flat sheets for lasagna, you need to use a special pasta machine. This will speed up the process of making even and uniform sheets. Separate a small piece from the ball of dough and roll it out to 0.3-0.5 cm thick, giving the shape of an even rectangle. If you do not have a special machine, you can roll the dough onto sheets by hand. Prepare lasagna according to this recipe, before boiling the sheets in boiled water, to which you need to add a tablespoon of oil.

Even in the colorful world of comics, lasagna has gained considerable notoriety - this Italian delicacy is the favorite food of the lazy and fat cat Garfield. She is also sung by famous singers - Weird Al Yankovic made a parody of the song "La Bamba" called "Lasagna", which was included in his album "Even Worse".

Getting ready-made sheets for the popular Italian dish - lasagna - is not difficult today: they are sold in many grocery stores. However, homemade lasagna dough is much cheaper. At the same time, it can be made to your liking: tender and soft or more coarse, but useful. Moreover, even an inexperienced cook can cope with the preparation of such a test if he adheres to several rules.

Cooking features

In order for the lasagna to turn out to be delicious and to resemble the original Italian dish as much as possible, the dough for it must be prepared correctly. The technology of its preparation differs little from the traditional one, but it still has some peculiarities.

• You can also make dough for lasagna from premium flour, but you should still give preference to coarse flour.
• Delicious lasagne is obtained from a mixture of wheat flour with corn, rye, buckwheat, as well as with the addition of bran. In addition, dishes made from such flour are much healthier.
• Sift flour for the dough. In the process of such processing, it is saturated with oxygen, as a result of which the dough becomes more tender.
• If the dough does not mix well, it turns out to be not elastic enough, you can add olive or corn oil to it. Sunflower oil, according to experienced chefs, is not suitable for the dough from which lasagna is made.
• The lasagna dough can be tinted with spinach or turmeric if desired. In the first case, it will turn green, in the second - yellow-orange.
• You need to roll out the dough for lasagna as thin as possible, but not so much that it begins to shine through. To make the plates the same, it is better to use a special machine.
• If you use a pasta machine to roll out the dough, first prepare the layers anyway by rolling them out with a rolling pin, but not too thin. Set the thickness regulator to the “5” or “6” mark. Roll a layer of dough through the machine and fold it in half. Move the thickness regulator to division "4", roll the dough again, move the lever again. Continue rolling the dough in this way until you reach the end mark.
• Homemade lasagna dough can be stored in the freezer for 2 months. Before rolling out and defrosting the dough, experts advise letting it go into hot water for 3 minutes. If this is not done, it will crumble.

Whichever recipe you make for the lasagna dough, bake it in a ceramic or glass dish. If your pan is thick, it will take too long to cook.

Wheat flour lasagna dough

• wheat flour of the highest grade - 0.5 kg;
• chicken egg - 4 pcs.;
• salt - 5-10 g;
• water - 120 ml;
• olive oil - 40 ml.

Cooking method:

• Sift flour onto a clean, dry table.
• Pour boiled but cool water into a glass. Place it in the freezer for a while.
• Make a groove in the flour.
• Crack two eggs, beat them and pour into the well in the flour.
• Add salt. Knead the dough.
• As you add butter in portions, continue to knead the dough.
• Pour in ice water. Knead the dough well, roll into a ball.
• Put the dough in a bowl, cover with cling film, leave for an hour.
• Roll a "sausage" out of the dough, cut it into 7 pieces.
• Roll each part into a thin layer. Trim the jagged edges to make a rectangle. Set aside, covered with a paper towel. Roll out the rest of the layers as well. They should all be the same size.

The dough prepared according to this recipe turns out to be tender, elastic. The lasagna will come out tasty, but high in calories.

Bran lasagne dough

• wheat flour - 0.32 kg;
• food bran - 110 g;
• chicken egg - 4 pcs.;
• olive oil - 20 ml;
• salt - 5 g.

Cooking method:

• Grind the bran in a blender or coffee grinder to such an extent that it resembles coarse flour.
• Combine the bran with sifted wheat flour.
• Break the eggs into a mixer bowl, add salt to them, beat.
• Make a depression in the flour pile and pour the egg mass into it.
• Knead the dough with your hands.
• Add butter and continue kneading the dough for a couple of minutes.
• Divide the dough into 6-7 pieces and roll each piece into a thin layer.
• Sprinkle the layers with flour, fold on top of each other, cut the edges evenly.

After that, you can already start cooking lasagna.

Rye flour lasagna dough

• wheat flour - 0.22 kg;
• rye flour - 0.18 kg;
• water - 100 ml;
• chicken egg - 4 pcs.;
• salt - 5 g;
• vegetable oil - 50 ml.

Cooking method:

• Mix the two types of flour, sift this mixture on a clean table with a slide.
• Chill the water for 5 minutes in the freezer, beat it with eggs and salt.
• In a hill of flour, make a depression, pour the egg mixture into it.
• Knead the dough with your hands.
• Add butter, knead the dough for another 5-10 minutes.
• Allow the dough to "rest" for half an hour, then make a "sausage" out of it and cut it into 7 pieces. Roll each part into a thin layer, trim along the edges, giving the shape of a rectangle.
• Allow the dough sheets to dry by leaving them under paper towels for 3 hours.
• Boil water in a large saucepan. Dip layers of dough into it alternately for 2-3 minutes, then coat with filling and sauce. If the rye dough lasagna sheets are not boiled, the lasagna will be tough and tasteless.

Dough for lasagna from a mixture of rye and wheat flour is healthier than from white flour of the highest grade, although it looks unsightly.

Tender lasagna dough with butter

• wheat flour - 0.4 kg;
• chicken egg - 4 pcs.;
• butter - 40 g;
• salt - 5 g.

Cooking method:

• Melt the butter over low heat, in the microwave or in a water bath.
• When the oil has cooled to room temperature, add the oil and salt to it. Beat with a whisk or mixer until smooth.
• Sift the flour, make a depression in it.
• Pour the resulting mixture into the depression.
• Knead the dough thoroughly. You need to knead for at least 10 minutes.
• Shape the dough into a ball, put it in a bowl, cover with a napkin.
• After half an hour, divide the dough into 6-8 pieces and roll them out. Try to make the sheets as thin and even as possible.

For this dough, you can use coarse flour, then it will turn out to be not so tender, but much more useful.

Butter dough for lasagna

• wheat flour - 0.4–0.48 kg;
• milk - 100 ml;
• chicken egg - 3 pcs.;
• salt - 5 g;
• butter - 40 g;
• vegetable oil - as needed.

Cooking method:

• Combine milk, eggs, salt and melted butter in a bowl. Whisk until smooth.
• Sift flour. Gradually pouring it into a bowl of egg and milk mixture, knead the dough. It should be firm and elastic.
• Divide the dough into pieces, roll out the layers.
• Boil water by adding vegetable oil to it (2 tablespoons per liter of water). Dip the sheets of dough into it, cook for 5 minutes, carefully remove.

This dough can be used not only for lasagna, but also for achma.

Lean lasagna dough

• wheat flour - 0.5 kg;
• water - 0.25 l;
• salt - 5 g.

Cooking method:

• Sift flour, mix with salt.
• Boil water. Without cooling, pour it into the flour. Knead the dough. If it is not elastic enough, add a little vegetable oil.
• Divide the dough into 8 pieces. Roll each piece thinly, giving the layer the shape of the dish in which you plan to cook the lasagna.

To make lean lasagne from lean dough, you don't need to put anything in the filling except mushrooms and vegetables, you can use tofu instead of regular cheese, and you will have to give up the béchamel sauce altogether.

Colored lasagna dough

• coarse flour - 0.5 kg;
• fresh spinach - 50 g;
• turmeric - 5 g;
• egg - 4 pcs.;
• olive oil - 40 ml;
• salt - 5 g.

Cooking method:

• Sift the flour by dividing it in half.
• Grind the spinach with a blender.
• In a bowl, beat 2 eggs and a pinch of salt, add the spinach and stir well.
• Make a depression in one part of the flour, add the mixture of eggs and spinach, and knead the dough. Add a spoonful of butter, remember the dough a little more, roll into a ball, set aside.
• Mix the remaining flour with the turmeric.
• In a clean bowl, beat 2 eggs with salt and butter.
• Add mixture to flour, prepare dough. Give him 20 minutes to “rest”.
• Divide each piece of dough into 3-4 parts, roll out into thick layers and let dry.

When preparing lasagna from colored dough, the layers can be alternated or sheets of the same color can be used, but in this case the dough should be made larger, since in classic lasagna there are usually 6 layers.

Anyone can make lasagna dough at home. At the same time, it is possible to choose a recipe in accordance with your own preferences. Health-conscious people will choose dough with bran or wholemeal flour, gourmets will gladly eat lasagna made from butter dough, and vegetarians will prefer to make a dough without eggs.

How to make lasagna sheets, etc. Lasagna is a delicious dish of Italian cuisine, which is prepared from several layers of dough soaked in meat filling and drenched in sauce, most often béchamel.

The layers of the filling can be made from cheese, vegetables, spinach, tomatoes, Can be cookedlasagna with minced meat or stew.

Lasagna sheets, the preparation of which we will describe in our article, are pasta, but in the form of flat layers. They are sold as vermicelli, dry. If you buy dry lasagna sheets at the store, read on the packaging how to cook them, because some will require pre-cooking, while others will need to be laid in the cooking process. Lasagne from ready-made sheets requires a quick place in the oven, if you cook the sheets yourself, then put them raw, they will be much tastier. Store sheets are boiled in salted water, laid when it boils, add vegetable oil and stir so that they do not stick together, you can also sort the sheets in water before boiling. The finished lasagna sheets are specially made wavy so that they less stick together during soaking. Then they need to be thrown into a colander and allowed to drain. Lay out the sheets in a greased baking sheet and pour over the finished pouring, put the filling, then re-lay the sheets. We offer you recipes with lasagna sheets.

How to make lasagna sheets? Lasagne dough

We offer here such a recipe for making butter sheets for lasagna. You will spend about an hour on cooking.

To make the lasagna dough you will need:

• 3 chicken eggs;
• salt;
• 400 g flour;
• vegetable oil.

Making the lasagna dough:

Sift the flour onto the work surface, sow it so that it is saturated with oxygen and after baking it turns out to be more airy and soft. Make a small depression in the flour slide, gently break 1 egg and 2 tablespoons of vegetable oil there. Now start stirring gently. The dough should come out elastic and not stick to your hands. Knead it for about 15 minutes. If it seems to you that the dough comes out rather steep, add a little water there, 2 tablespoons. After kneading, let the dough stand for 40 minutes. If you make lasagna sheets using a recipe with durum flour, the lasagna will be the same as in Italy.

Divide the dough after dough into parts, usually 6 parts come out of this amount of ingredients. Roll out the dough thinly, this is necessary for the recipe. Leave the sheets on a towel to dry slightly. Before cooking, you can boil them a little with salt and oil. Next - lay them as usual and layer them with a suitable filling. Homemade lasagna sheets will make your meal a lot more delicious.

Lasagna leaf recipe with step by step photos

Lasagna is quite a popular and favorite dish in many families. Shop sheets for lasagna are unreasonably expensive, so our hostesses have long mastered a quick recipe for lasagna dough on their own.

From the specified amount of ingredients, 8 lasagna sheets are obtained, with a diameter of about 18 centimeters. Usually I cook lasagna from 3 or 4 sheets (depending on the amount of filling, 500 grams of meat and 150 grams of cheese are used for lasagna from 4 sheets), and I dry the rest for future use. It is very convenient and saves a lot of time.

For cooking 8 pcs. lasagna sheets take 15 minutes to dry and 3 hours to dry.

Ingredients:

• wheat flour of the highest grade - 3 cups (the measure of a glass is 160 milliliters);
• chicken eggs of the highest grade - 2 pieces;
• salt - 1 teaspoon;
• vegetable oil - 3 tablespoons;
• chilled water - ½ cup (glass measure - 160 milliliters).

Lasagne dough recipe:

We prepare products. We pre-keep the water in the refrigerator for 15-20 minutes. Sift the flour in a high slide onto the cutting table.In a pile of flour, make a hole large enough to place two chicken eggs. Drive in eggs one at a time and mix a little with flour.

Drive in the second egg and pour in vegetable oil. A little oil will go to lubricate your hands, set aside first. Cold water is added to the dough if it turns out to be too steep. We add water in parts.

The dough is kneaded by hand on the table. Check the readiness of the dough with a knife - it should be smooth on the cut. The dough can be rolled with a roller, which is already divided into 8 parts.

Roll each bun thinly with a rolling pin. Thus, we roll out all the dough. You can leave the round shape of the sheets, you can cut into rectangular plates of the shape that suits you.

Put the lasagna sheets on a cutting board, sprinkling them with a little flour. Cover with a paper napkin, place in a dry, bright place (but not in direct sunlight, otherwise the sheets may crack).

My lasagna sheets were completely dry in 3 hours. If a leaf is still cracked and divided into 2-3 parts - that's okay, in hot water the dough will become soft and you can again "mold" a full-fledged sheet for lasagna from it. Then they can be stacked in a plastic bag and stored in a cool dark place for up to 2 months.

Boil water in a wide saucepan before further use. Salt it and in turn lower each leaf for one minute in water. Get it out with a slotted spoon and let the water drain, then you can cook lasagna from these sheets.

Lasagne Butter Sheets Recipe

This dough is suitable for both lasagna and achma. Those who have been to the south of Russia will surely find out what kind of yummy it is.

Lasagne dough ingredients:

• flour, how much will be needed for the dough;
• 100 ml of milk;
• 3 eggs;
• salt.

Making butter dough for lasagna:

Stir eggs, milk, salt. Beat the dough as if you are going to make pancakes. Pour the sifted flour in portions and knead the elastic dough. Leave it to stand. Then roll out and divide into rectangles, boil them in water with two tablespoons of vegetable oil. Cook for about 5 minutes, then remove and cook with whatever filling you want.

Lasagne sheets using a pasta machine

The recipe for the sheets for this delicious dish is quite similar to the recipe for noodle dough. Making them is not very difficult, as many people think. You do not have to spend some effort, and the result will exceed any of your expectations. Cooked fresh pastry lasagna sheets are much better soaked in the sauce. They do not need to be pre-cooked. Add spices such as oregano, basil, thyme, saffron to them, all this will have a positive effect on the taste of the final product. How to make lasagna sheets?

You will need:

• 2.5 cups flour
• 3 small chicken eggs;
• salt, water;
• rolling pin or pasta machine.

Preparation

Use the highest quality flour and durum wheat (semolina, durum) for the dough on the lasagna sheets. Stir the flour with salt and sift it through a bowl to form a tall mound. At the top of such a mound, make a depression for the eggs.

Break the eggs directly into flour, but to get away from a situation where one bloody or rotten egg will spoil all the products, first break each egg into a separate bowl, by the way, if you cook lasagna from sheets cooked only on yolks, it will be tastier. However, you will need twice as many eggs.

Pour the egg mixture into the flour and gradually knead the dough with a fork. You need to stir until the flour completely absorbs the eggs.

It is impossible to say exactly how much water to take to knead the dough, since it is not known how much of it the flour of which you have chosen will be ready to absorb. Add water little by little. The dough should not come out sticky, but also not dry. Some people recommend not adding water to the lasagna batter at all. You can knead the flour and egg dough and let it brew for 2-3 hours. This will make it cooler, and the leaves will not creep when boiling.

Sprinkle flour on a cutting board, spread out the dough and knead with your hands. Take 5 minutes for the dough to become smooth and firm like a ball.

Cover the dough with a damp cloth and leave to rest for 20 minutes.

Prepare the pasta machine. You can, of course, roll the dough with a rolling pin, but the pasta machine will give you more results with less effort.

Set the machine regulator to a high level. Divide the dough into 4 pieces and roll the first one. Roll the dough at least three times, fold the layer in half and pass it through the machine again.

Gradually lower the thickness regulator to a lower mark. Roll the layer at the “6” mark, fold it in half and roll it at the “5” mark and so on until you reach the very last mark. You should have a thin and long slab of dough.

Place the sheet on a slightly floured surface, sprinkle a little flour on top of it and roll out the remaining three layers of dough again in the same way. You just have to boil the lasagna leaves and stuff.

Dough on sheets for lasagna

You can cook delicious lasagna for dinner in no time with your magical culinary efforts. The dough for sheets is one of the main ingredients of the dish; you will sandwich it with a delicious filling. It just divides the dish into layers and gives it the desired consistency. You can buy store-bought layers or replace them with pita bread. On the packaging you will find instructions for preparing the sheets. Most often, they need to be boiled in salted water for 5 minutes, then blotted with the remaining water. You need to cook one sheet at a time, and if you throw all the sheets at once, they can stick together. To prevent this from happening, you can add a few tablespoons of vegetable oil. Some housewives also know such a trick so as not to boil the sheets. They use a very thin sauce for the lasagna so that the dough-ready lasagna sheets are properly soaked in the oven.

Homemade Olive Oil Lasagna Sheets

Try homemade sheets.

Ingredients:

• half a kilogram of flour,
• 50 ml olive oil
• three eggs
• salt.

Recipe:

Knead the dough so that it is tight and dense. Roll out the sheets 3 mm thick and leave them to lie down for an hour. Cut the dough into sheets so that they can fit into the mold. Nothing will happen if you cut sheets that are smaller than your shape, it will be easier to boil them. Therefore, the sheets can be cut in half, and then in the mold you will put several sheets at once on the filling layer. If instead of sheets for lasagna you take pita bread, then you do not need to boil them. Cut it into pieces of the desired size, and put 3 layers of pita bread in layers. Where to buy lasagna sheets? They are usually sold in the bread section of every supermarket, next to the pita bread. You can look for lasagna sheets in the cookery section, which sells all kinds of cakes and pastries.

What are lasagna sheets? Translated, this means "noodles". You can make wonderful large sheets, rolled out and dried in the open air. In Russia, they used to cook just such, and the dish was called "lazanki". So, everything is new, it is well forgotten old. Lasagne sheets look like regular pasta, plates. Russian manufacturers do not do this, so you can find ready-made sheets of only imported quality for lasagna, most often Italian. If you prepare them correctly, then all the lasagna will have the necessary juiciness.

Egg and flour lasagna sheets recipe

You will need:

• 3 eggs
• flour, how much the dough will take.

Recipe:

stir the ingredients and knead a sufficiently tough dough. Roll it out to a thickness of 2 mm. In production, this is done with special rolling machines. Cut the dough into strips 10 cm wide. Boil the strips one by one, dipping them in salted boiling water for 3 minutes. Remove them with a wooden stick only and dry thoroughly with paper towels. This is very important to keep the lasagna from getting slimy.

Dough for sheets on eggs

The dough is much more interesting to prepare the most, but it will turn out to be much tastier than the store one, especially if you take not 3 eggs for the recipe, but 10, the dough will turn out to be very rich. Moreover, you will put a piece of your soul into the dish. Shape each sheet to fit your baking sheet.

Ingredients:

• 10 chicken eggs
• 1 kg wheat flour

Recipe:

Pour a glass of flour, and sift the rest into a large plate with a heap. Make a well in the middle of the slide. Break the eggs into a separate bowl and stir them with a fork until smooth, add gently to the well. Add flour a little at a time and stir immediately with the egg mixture, without destroying the walls of the well. When you have more or less mixed the contents of the bowl, sprinkle the remaining flour on your palms and start kneading the dough. After 5 minutes, transfer the dough to a floured table and continue. As soon as the dough starts to stick to your hands, dust your hands with flour again, do this constantly. After 30 minutes, wrap it in plastic wrap and refrigerate. Boil lasagna sheets with this method, the bags need no more than 5 minutes.

Chef's Lasagna Dough Recipe

You will definitely not go wrong with this test!

You will need:

• 1 tbsp ghee or butter;
• 5 chicken eggs;
• premium flour (wheat);
• ground turmeric, salt.

Preparation:

Take a wide bowl and sift the flour into it. Add turmeric powder and a whisper of salt, mix. Make a small funnel with your hand in the middle. Pour the pre-beaten eggs and melted butter into the resulting depression. We knead an elastic, tight ball. We leave it so that the dough “rested” for 10 minutes, cover with a clean napkin.

Then we divide the ball into parts, from each we roll out thin sheets with a rolling pin (as in the dumpling dough) on a cutting board or table sprinkled with flour, it is desirable that your work surface is rectangular.

Roll out the sheets on a large work surface, spread them on paper towels to dry out.

As soon as the leaves dry on one side, turn them over with the other side. If you want to leave the blanks for the future, then dry the sheets thoroughly. Dip each leaf separately in a lot of boiling water and add some salt, cook for 2 minutes. We take out the sheets, shake off excess water. Put the dough in a greased baking sheet, alternate each leaf with sauce and filling, lay out in layers, bake. Turmeric in our recipe is needed so that the leaves of the finished lasagna are not pale yellow, boring, but bright, even if this is not an obligatory ingredient, but it will add piquancy to your dish, especially since the delicious colors of goodies play an important role in enhancing appetite, because each dish is initially eaten by the eyes.