Italian lasagna is a delicious and rather high-calorie dish, which is thin sheets of dough and minced meat laid out in layers, where each layer is poured with Bechamel sauce and sprinkled with cheese.

You can buy lasagna sheets from the store or make homemade lasagna. This is not the first time I have been preparing sheets at home, as a result they turn out better than store-bought ones!

The only inconvenience is that the sheets are hard to roll out, because the dough turns out to be steep (in Italian families, special rolling machines are used for this), but the result is worth it. Lasagna dough is very soft.

Ingredients

Dough for 4 sheets of lasagna 22x15 cm (for 3 servings): 200 g flour, 2 selected eggs, 1/2 tablespoon olive (vegetable) oil, 1/4 teaspoon salt.

If the dough turns out to be very steep, add about 50 ml of water (instead of 2 eggs, you can put 1 and increase the amount of water).

Sauce "Bechamel": 300 ml of milk, 25 g of butter, 1 heaping tablespoon of flour, salt, nutmeg, black pepper.

Filling: 4 lasagne sheets 22x15cm (the number of sheets depends on the size of your dish), 450 g minced meat, 2 large tomatoes, 1 large onion, 200 g cheese (maybe more), 300 ml bechamel sauce, salt and black pepper.

lasagna recipe

Dough and sheets

1. Sift the flour onto a board or table.

2. Drive eggs into flour, add olive oil, salt.

3. Knead the dough for about 5-7 minutes, until it stops sticking to your hands. If the dough is tough, add water. A "proper" lasagne dough should not be too hard or too wet. Leave the dough for half an hour, in the meantime, prepare the Bechamel sauce.

4. After half an hour, divide the dough into 4 parts.

5. Roll each part into a thin (1.5 mm) rectangular layer.

6. Trim the edges; trimmings - there are very few of them - can be put between layers.

7. Boil the lasagna sheets. Leaves are best boiled one by one, about 2 minutes each in salted water. It is convenient to boil in a wide frying pan.

Sauce "Bechamel"

1. In a deep frying pan or a stainless steel or ceramic saucepan, melt the butter.

2. Add flour and sauté in oil for about 3 minutes.

3. Pour milk in small portions, continuing to mix. Salt, bring to a boil and remove from heat. The consistency of bechamel sauce resembles thick kefir.

4. Add nutmeg and ground black pepper to the resulting white sauce.

Stuffing for lasagna

1. We heat the oven to 170 degrees. In the meantime, chop the onion. Sauté the onion over medium heat until translucent.

2. Then add minced meat; Stirring, fry for about 10 minutes, until it becomes crumbly.

3. We peel the tomatoes, but first pour boiling water over them. Grind the tomatoes on a grater or in a blender.

4. Add tomatoes to the minced meat, salt and pepper.

5. We pass for about 6-7 more minutes without a lid, until the excess liquid has evaporated. There should be some liquid left.

6. Rub the cheese into a separate bowl.

7. We spread in a form, greased with oil, one cooked sheet of lasagna.

8. Put the minced meat on the sheet, and distribute it evenly.

9. Evenly cover with Bechamel sauce on top.

10. And sprinkle with grated cheese.

11. Similarly, lay out two more layers, cover with the 4th sheet and grease with Bechamel sauce.

12. Bake in a preheated oven (170 degrees) for 40 minutes. 15 minutes before readiness, sprinkle with cheese and bring in the oven until fully cooked.

13. Since the dish is quite high in calories, I advise you to serve it with more greens and fresh vegetables.

Lasagne prepared by Valeria Likhacheva

The fact is that ordinary flour will not work at all, and the taste and appearance of such lasagna can bring one disappointment. Be sure to purchase flour obtained from durum wheat, the best option would be to purchase flour specifically for making lasagne dough at home (step-by-step recipe with photo attached). Whole-grain flour, not peeled, will also be a good choice, even if it is not as light as for baking, but for lasagna it’s just what you need. Now let's find out what types of tests exist.

Recipe for traditional lasagna

The recipe will indicate olive oil, since that is what is used in the classic recipe, but you will not feel a big deviation in taste using ordinary deodorized vegetable oil.

Ingredients:

Flour - 400 g,
eggs - 3 pcs.,
olive oil - 2 tablespoons,
salt,
water - 2 tbsp.

Cooking:

There are no trifles in preparing dough for lasagna, therefore, in order for you to get it even the first time, you should not neglect any of them when starting the process itself. To begin with, we will certainly sift the flour, even if you are quite sure that it is clean without the presence of any foreign impurities.

By following this simple procedure, you will thereby increase your chances of getting a more plastic and elastic dough for lasagna at home according to this recipe.

Beat the eggs lightly, dissolve the salt in a small amount of cold water indicated in the recipe. We collect the sifted flour in a slide, as we usually do when kneading dough for dumplings, make a recess in the center and pour all the liquid ingredients of the recipe into it: oil, salted water, beaten eggs.

Now, armed with a long wide knife, we knead the dough as usual, chopping and simultaneously mixing movements in the center of the flour hill, gradually expanding the flour capture radius. When all the flour is gone, and the kneading has not yet been done by hand, you can make some adjustments to the consistency of the dough, remembering that it must be dense enough. Usually, by this point, an experienced eye has already determined whether to add additional flour if the dough is too soft, or water if it turned out too dry for the final kneading.

Next, we knead the dough manually, given the fact that it takes a long time to knead, at least 15 minutes, the secret is to initially make it softer. Having facilitated our work, we knead the dough for lasagna at home (video), constantly adding flour so that by the end of the kneading the dough turns out to be steep, but plastic.

The almost finished dough should be covered with cling film, or placed in a container, leave the dough for half an hour at room temperature, during which time it will finally acquire the desired structure.

Having withstood the dough for the allotted time, we divide it into small parts, convenient for rolling out. We roll out each part of the dough thinly enough, ideally the thickness of the dough should be no more than 1.5 cm. Each rolled out layer of dough is cut into plates, the size of which you choose yourself (another advantage of home cooking), based on the size of the form in which you plan to bake lasagna.

To make it easier to obtain dough plates of the same size, after rolling each one, fold them in half and set aside. When all the layers are rolled out, stack them on top of each other and cut out sheets of the desired size using a sharp knife, or a special disc knife for cutting pizza.

Having successfully completed the task, we enjoy the work of our hands, then we decide the very important question of what to do with them next. The fact is that lasagna turns out to be especially tasty, tender and homogeneous if the dough has previously undergone some heat treatment.

As a rule, at home, this can only be boiling sheets of dough in salted water for 2 to 5 minutes, then they should be dried. By the way, if you decide to boil the dough pieces, then you should do this one by one, to speed up the process, you can use several containers of boiling water.

However, if there is not enough time, or the desire to complicate the process of preparing dough for lasagna at home (photo), you can do without boiling, sacrificing some taste sensations. If you have prepared dough sheets for the future, then you again have to choose how to store them, it can be a simple freeze, or drying like pasta. Dried dough sheets should be stored in breathable packaging, a cardboard box, or in a paper bag in a dry place.

Diet Lasagna Dough Recipes

The concept of "dietary" is very loose and everyone understands it in their own way, for some it is the complete absence of animal products in the dish, for others there are only some restrictions. With the filling, everyone decides for himself, our task is only to acquaint those interested with the preparation of dough for lasagna without eggs, which may well become, for example, the basis of lean lasagna.

Recipe 1

Ingredients:

Flour - 250 g,
semolina or corn flour - 250 g,
vegetable oil (preferably olive oil) - 3 tbsp.,
hot water - 2/3 tbsp.,
salt.

Cooking:

We mix both types of flour, after sifting, we heat the water to 60 * C. Further, all the steps for preparing lasagna dough at home step by step are similar to those described above in the previous recipe. The only difference is that we do not add eggs to the well made from the flour mixture, but pour warm salted water and knead, also described in detail above.

Recipe 2

Ingredients:

Flour - 600 g,
water - 1.5 tbsp.,
oil - 3 tablespoons,
salt.

Cooking:

Bring the salted water to a boil and pour it into the sifted flour, add the butter and quickly knead the dough. Instead of water, spinach juice, red bell pepper or carrot juice can be added to the lasagna dough, you will get a beautiful and spectacular version of a popular dish.

Sheets of dough for lasagna can be rolled out on a special machine for making homemade noodles, it will be both faster and better. In addition, the ribbons can be made long enough so as not to cut the sheets, but having missed the filling, just roll it into a roll and bake the lasagna in such an original form.

Connoisseurs of Italian dishes will definitely take into service, in addition to examples of classic pizza, the recipe for such a dish as lasagna. What is lasagna in a nutshell? These are layers of unleavened dough, thinly rolled out, between which some kind of minced meat is laid, each layer is poured with sauce. Then all this splendor is baked in the oven. So, the recipe for lasagna at home with bechamel sauce.

Lasagna recipe with minced meat with bechamel sauce

A hearty version of lasagna. Although in the summer it is customary to cook lasagna in Italy with vegetables or mushrooms.

The most important thing is to buy sheets of dough for lasagna (usually sold in pasta departments). However, from ordinary unleavened or dumplings, you can cook such thin sheets yourself. The main thing is to roll them very thinly, like cutting noodles.

In addition to a package of lasagna sheets (half of this package, you don’t need much), you will need: milk (one liter), dry red wine (five tablespoons), olive or vegetable oil (two spoons), wheat flour (50 grams), one onion , butter (50 grams), one carrot, salt and pepper, a pinch of nutmeg, ground beef, chicken or pork, hard cheese (200 grams), tomato paste (2 tablespoons).

Preparing bechamel sauce

For it, you need to melt the butter in a saucepan or a cauldron, pour in the flour, stirring intensively, pour half a glass of milk in a thin stream, also stir intensively. Now, in a thin stream, add the warmed remaining milk (leave another half a glass of it for the filling) into the cauldron. Add nutmeg, salt, other spices as desired. Cook while stirring until lightly thickened. If they interfere badly and there are lumps in the sauce, just wipe them through a sieve. Leave the sauce aside. Let him persist.

Cooking stuffing

We chop the onion, chop the carrots or cut them into small cubes (the vegetables are peeled, of course, before that). Vegetables are sautéed in butter or vegetable oil. Minced meat is added to them and everything is fried together for three minutes. Tomato paste is added to the contents (you can dilute it in water so that it is not too thick), wine, pepper, salt. The fire is reduced, milk is added, which we left for minced meat. Simmer the stuffing for 20 minutes. And turn off the fire.

We rub the cheese on a coarse grater. Lay the dough sheets on a baking sheet greased with vegetable oil, and preferably in a rectangular shape. Minced meat is laid out on the dough with a small layer, sauce is poured, cheese is sprinkled. Again a layer of dough leaves, again minced meat, sauce, cheese. Again dough, then minced meat, sauce, cheese. That is, three layers should be obtained. Lasagna is baked until cooked in a preheated oven at 180 degrees. Served in portions on separate plates.

1. Read the information on the package of lasagna sheets. Sometimes they do not require pre-cooking.
2. If, according to the instructions, the leaves must first be boiled, put them in boiling salted water. Cooking takes literally 3 minutes, because the sheets should remain harsh.
3. The sheets may stick together during cooking. To prevent this, cook them in parts or even one at a time, and add a little vegetable oil to the water. After cooking, lay the sheets in a single layer on a clean towel to dry a little.
4. If you prefer to make your own dough, there is a recipe for homemade lasagne sheets at the end of the article.
5. You need to cook lasagna in a thick-walled dish with high sides. Choose a shape that is not too large so that the lasagna does not turn out low. It should have at least 3-4 layers of dough.
6. Allow the lasagna to cool slightly before slicing.

Ingredients

• 2 tablespoons of olive oil;
• 1 onion;
• 500 g ground beef;
• salt - to taste;
• 500 g trade winds or fresh tomatoes without skins, cut into small cubes;
• 1 teaspoon dried basil;
• 40 g butter + a little for lubrication;
• 40 g flour;
• 400 ml of milk;
• salt - to taste;
• ground black pepper - to taste;
• 250 g sheets for lasagna;
• 50 g parmesan.

Cooking

Heat the oil in a frying pan and sauté the finely chopped onion until golden brown. Put the minced meat and fry, stirring, until the meat is ready. Season with salt and pepper.

Add the passata or tomatoes, stir and simmer for about 10 minutes. Then combine the mass with basil.

Melt the butter in a saucepan over moderate heat. While stirring with a whisk, add flour. Whisking continuously, gradually pour in the milk. Boil the bechamel sauce, stirring constantly, until it thickens. Season with salt, pepper and nutmeg.

Grease a baking dish with oil. Place a few sheets of lasagna on the bottom and cover them with some of the sauce. Spread some of the meat filling on top. Repeat layers. Top with béchamel sauce sprinkled with grated parmesan. Bake for 30 minutes at 190°C.

Ingredients

• 2 teaspoons of olive oil;
• 450 g ground beef;
• 2 cloves of garlic;
• 1 teaspoon dried oregano;
• salt - to taste;
• ground black pepper - to taste;
• 900 g;
• 450 g ricotta;
• 50 g parmesan;
• ¼ bunch of parsley;
• 350 g sheets for lasagna;
• 700 g mozzarella.

Cooking

Heat oil in a large frying pan. Put the minced meat in there and fry until cooked. Drain excess fat from the pan.

Add chopped garlic, oregano, salt and pepper to the meat and fry for another minute. Add the marinara, stir and cook until the sauce is well heated through. Mix together the ricotta, half of the grated Parmesan, most of the chopped parsley, pepper and salt.

Spread some of the meat filling on the bottom of the baking dish, cover it with some of the lasagna sheets. Brush the sheets with some of the cheese mixture and top with some of the chopped mozzarella. Repeat layers. Top the last layer of lasagne sheets with the meat mixture, mozzarella and grated parmesan.

Cover the mold with foil. Bake the lasagne for 15 minutes at 190°C. Remove the foil, raise the temperature to 200°C and cook for another 20 minutes. Sprinkle the lasagne with chopped parsley before serving.

tasteofhome.com

Ingredients

• 700 g of tomatoes;
• 200 g of champignons;
• 500 g of tomato paste;
• 1 onion;
• 4½ teaspoons dried basil;
• salt - to taste;
• 500 g boiled chicken;
• 2 eggs;
• 900 g lean;
• 80 g of hard cheese;
• ½ bunch of parsley;
• ground black pepper - to taste;
• a little butter;
• 350 g sheets for lasagna;
• 300 g mozzarella.

Cooking

Cut the tomatoes into cubes, and the mushrooms into slices. Put the tomatoes and mushrooms in a saucepan, add the tomato paste, finely chopped onion, basil and salt. Let it boil, lower the heat and simmer covered for 25 minutes. Add chicken pieces and cook for a few more minutes.

In a bowl, mix eggs, cottage cheese, grated cheese, chopped parsley, pepper and salt.

Grease a baking dish with oil and place a few sheets of lasagna on the bottom. Top with part of the curd mixture, part of the tomato-meat filling and part of the mozzarella. Repeat layers.

Cover the form with foil and place in an oven preheated to 190 ° C for 30 minutes. Remove the foil and bake for another 10-15 minutes.

collectingmemoriess.blogspot.com

Ingredients

• 1 onion;
• 2 tablespoons of vegetable oil;
• 500 g of champignons;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon of butter;
• 1 tablespoon flour;
• 400 ml of milk;
• ground nutmeg - to taste;
• 200 g sheets for lasagna;
• 300 g mozzarella.

Cooking

Finely chop the onion and lightly fry in a pan with hot oil. Chop the mushrooms into large pieces or thin slices, add to the onion and cook, stirring, for about 10 minutes. Season with salt and pepper.

Melt the butter in a saucepan. While stirring with a whisk, add flour. Gradually add milk and cook sauce, stirring constantly, until thickened. Season with salt, pepper and nutmeg.

Brush the bottom of a baking dish with the sauce and place a few sheets of lasagna on top. Spread some of the filling over them, sprinkle with some grated cheese and brush with sauce. Repeat layers. Top the last layer of lasagna sheets with mozzarella and sauce. Bake for 40 minutes at 180°C.

jamieoliver.com

Ingredients

• 70 g butter + a little for lubrication;
• 50 g flour;
• 800 ml of milk;
• salt - to taste;
• ground black pepper - to taste;
• 1 fresh bay leaf;
• 800 g spinach;
• 200 g ricotta;
• ground nutmeg - to taste;
• 300 g sheets for lasagna;
• 100 g parmesan.

Cooking

Melt 50 g of butter in a saucepan. While stirring with a whisk, add flour and cook for 1-2 minutes. Pour in the milk and stir until the bechamel thickens. Season with salt and pepper, add bay leaf and cook for another 5 minutes. Take the lavrushka out of the sauce.

Melt the remaining butter in a frying pan and add the spinach leaves. Simmer covered for a few minutes until soft. Drain the liquid from the pan. When the spinach has cooled, squeeze it lightly, chop and mix with the ricotta, a couple of tablespoons of béchamel sauce, nutmeg, salt and pepper.

Grease a baking dish with oil. Put in some of the lasagne sheets, some of the sauce, some of the spinach mixture and sprinkle with some of the grated Parmesan. Repeat layers.

Brush the last layer of lasagne sheets with sauce and sprinkle with parmesan. Bake for 30 minutes at 190°C.

Ingredients

• 3 chicken breasts;
• salt - to taste;
• ground black pepper - to taste;
• 5 eggs;
• 130 g flour;
• 230 g breadcrumbs;
• a few tablespoons of vegetable oil;
• 500 g ricotta;
• 680 g marinara sauce;
• 250 g sheets for lasagna;
• 400 g mozzarella.

Cooking

Cut the chicken breasts in half into two thin pieces. Season them with salt and pepper on all sides. You can use ready-made seasoning for chicken.

Whisk 4 eggs. Roll the breasts in flour, dip in beaten eggs and sprinkle with breadcrumbs on all sides. Fry the chicken in a pan with hot oil for about 4 minutes on each side. Transfer to a paper towel to drain excess fat.

Whisk together the ricotta and the remaining egg. Grease a baking dish with some of the marinara, place a few lasagna sheets on top and cover with some of the cheese sauce. Next, distribute the chicken portion and sprinkle with a portion of the grated mozzarella.

Repeat the layers so that the marinara and the rest of the mozzarella are on top. Cover the form with foil and place in an oven preheated to 180 ° C for about 50 minutes. Remove foil 10 minutes before cooking.

nyam.ru

Ingredients

• 500 g pumpkin pulp;
• 400 g of hard cheese;
• 20 g butter;
• 1 tablespoon flour;
• 500 ml of milk;
• salt - to taste;
• ground nutmeg - to taste;
• ground black pepper - to taste;
• 250 g sheets for lasagna;
• 50 g walnuts.

Cooking

Grate raw pumpkin and cheese on a coarse grater.

Melt the butter in a frying pan. While stirring, add flour. Whisking constantly, add milk and cook until thickened. Season the sauce with salt, nutmeg and pepper.

Brush the bottom of a baking dish with a little sauce and place a few sheets of lasagna on top. Spread some of the pumpkin, chopped nuts, sauce and cheese over them. Repeat layers. Sprinkle the top layer of cheese with nuts.

Bake for 20-25 minutes at 170°C.

jamieoliver.com

Ingredients

• 3 eggplants;
• 7 tablespoons of olive oil;
• 3 cloves of garlic;
• a few sprigs of thyme;
• ground chili - to taste;
• 800 g of tomatoes in their own juice;
• 1 tablespoon balsamic vinegar;
• 1 bunch of basil;
• salt - to taste;
• ground black pepper - to taste;
• 70 g parmesan;
• 150 g cheddar;
• 250 g sheets for lasagna.

Cooking

Place the eggplant in a colander and place it over a pot of boiling water. Steam vegetables for 30 minutes. Then cut in half, scrape out the flesh with a spoon and chop finely.

Heat 6 tablespoons oil in a skillet over medium heat. Add minced garlic, thyme leaves, eggplant and ground chili. Cook, stirring, 10 minutes.

Add the tomatoes to the pan and chop them with a spatula. Then pour in the vinegar and toss in almost all of the basil leaves. Bring the mass to a boil and simmer for 10 minutes over moderate heat until it thickens. Season with salt and pepper.

Grate the parmesan and half the cheddar. Cut the other half of the cheese into thin slices.

Brush the bottom of a baking dish with some of the vegetable sauce. Sprinkle with some of the grated cheese, top with a few lasagne sheets and repeat the layers. Top the vegetable sauce with shredded cheese and cheddar slices.

Bake the lasagna for 25-30 minutes at 200°C. Before serving, garnish the dish with the remaining basil leaves and drizzle with a tablespoon of oil.

Ingredients

• 50 g butter;
• 1-2 cloves of garlic;
• 600 g cream for whipping;
• ground black pepper - to taste;
• 85 g parmesan;
• 600 g baked or fried chicken;
• 500 g broccoli;
• 250 g sheets for lasagna;
• 230 g mozzarella.

Cooking

Melt the butter in a saucepan. Add finely chopped garlic, cream and pepper. Stir, bring to a boil and reduce heat. Add grated cheese and stir until thickened.

Cut chicken and broccoli into large pieces.

Brush some of the sauce on a baking dish and cover with a few lasagne sheets. Top with a piece of chicken, broccoli and grated mozzarella and brush with sauce.

Repeat layers. Brush the last layer of lasagne sheets with sauce and sprinkle with cheese. Cover the form with foil and place in an oven preheated to 190 ° C for 30 minutes. Remove the foil and cook for another 15 minutes.

iamcook.ru

Ingredients

• 1 tablespoon of vegetable oil;
• 1 onion;
• 2 tomatoes;
• 170 g of tomato sauce;
• salt - to taste;
• ground black pepper - to taste;
• 50 g butter;
• 50 g flour;
• 500 ml of milk;
• ground nutmeg - to taste;
• 300 g of ham;
• 200 g of hard cheese;
• 200 g sheets for lasagna.

Cooking

Heat the oil in a frying pan and fry the onion and diced tomatoes. Add the tomato sauce, salt and pepper and cook until most of the sauce has evaporated.

Melt the butter in a saucepan and, stirring with a whisk, pour in the flour. Pour in milk and cook, stirring, until thickened. Season the bechamel with salt, pepper and nutmeg.

Cut the ham into cubes and grate the cheese on a coarse grater.

Brush the bottom of a baking dish with a little sauce. Top with some of the lasagna sheets, some of the tomatoes and onions, ham, sauce and cheese. Repeat layers. Pour the last layer of cheese with bechamel sauce. Bake the lasagna at 180°C for about 30 minutes.

Bonus: Lasagna Sheet Recipe

Ingredients

• 275 g flour + a little for sprinkling;
• 3 large eggs;
• a pinch of salt.

From the indicated amount of ingredients, approximately 450 g of dough will be obtained.

Cooking

Make a well in the middle of the flour. Break eggs into it and add salt. Whisk the eggs with a fork, combining them with flour.

Knead the dough well with your hands until it is smooth and uniform. Add some water if necessary. Shape the dough into a ball, wrap in and refrigerate for 30-60 minutes.

Dust a work surface with flour, place the dough on it and cut it into three equal parts. Flatten them slightly with your hands and go over each rolling pin 5-6 times.

Cut them into several identical sheets. Transfer the sheets to a floured surface and let sit for 30 minutes.

If they are thin, you can use them without pre-cooking. If you are still unable to properly roll out the sheets, blanch them in boiling water.

Today, I propose to learn how to cook a key component of classic Italian lasagna. Prepare lasagne sheets according to a traditional Italian recipe. We will reveal all the secrets, methods and subtleties of cooking and storing sheets for lasagna at home. Let's start?!

Prepare the ingredients according to the list.

Sift 350 grams of wheat flour onto a work surface. Use the remaining 50 grams of flour as needed while working with the dough.

Traditionally, premium wheat flour from durum wheat is used for cooking, but if such flour is not at hand, you can use ordinary flour.

Make a small well in the center of the flour, add the eggs and 1-2 pinches of salt.

For the preparation of this type of dough, the following proportions are considered classic: 1 egg weighing 70 grams for every 100 grams of flour. Based on these proportions, you can cook exactly as much dough as necessary for a particular lasagna recipe or the size of the form in which you plan to cook lasagna.

In order not to deal with accurate measurements of the weight of each egg used, it is better to initially add a little less flour to the dough (in this case, 350 grams per 4 eggs).

Mix the eggs with a fork until smooth.

Working from the center of the indentation to the edges, gradually mix in the flour and egg mixture.

When the egg mixture thickens a little, you can proceed to kneading the dough.

Gradually knead the dough, form it into a ball, and then knead with stretching movements, 10-15 minutes, until it becomes smooth, elastic and shiny.

If the dough is a little dry, add a few drops of olive oil.

Then form the dough into a ball, cover with cling film and refrigerate for at least 30 minutes. If necessary, the dough can be prepared in advance and left in the refrigerator for a day. The longer the dough rests, the softer and more elastic it becomes.

For the convenience of further work, sprinkle the work surface with flour and divide the dough into 2 parts. Punch down a portion of the dough and roll out to about 0.5 cm thick by rolling the rolling pin back and forth over the entire surface of the dough. Sprinkle flour on the work surface if necessary.

When the dough reaches a thickness of 0.5 centimeter, we proceed to rolling out the dough from the center to the edges, turning the dough layer if necessary so that the dough stretches evenly. If desired, further rolling out of the dough can be done with a dough rolling machine.

Continue rolling out the dough until it is 1mm thick. At this stage, the dough will become translucent and light. If you blow on a sheet of dough from the side, the edge of the dough will rise from the breath.

Cut the dough into desired size pieces.

For convenience, you can pre-cut a template from thick cardboard, focusing on the size of the baking dish in which you plan to cook lasagna.

Place the resulting dough sheets on a floured work surface and cover with cling film so that the sheets do not dry out. On cling film, you can lay out the next portion of lasagna sheets, remembering to add a new layer of cling film. So the sheets do not stick together, do not dry out and will not take up much space in the kitchen.

The lasagne sheets are ready.

Before using the lasagne sheets, it is advisable to boil in boiling salted water for 30 seconds. From the indicated amount of dough, I usually get 15-18 sheets for lasagna, 9 * 17 cm in size. Using these sheets, you can prepare a large, 5-6 layer in a form of 20 * 30 cm.

Homemade lasagne sheets are not meant to be stored for a long time. You can knead the dough a day before preparing the lasagna, and roll out, cut and boil the sheets of dough just before preparing it.