Lasagna is popular and loved all over the world. The dish consists of plates of pasta dough soaked in white béchamel sauce, between which there is a filling of a variety of ingredients.

Plate dough recipe

Ingredients:

• Raw chicken eggs - 4 pcs.
• Flour of different types (whole grain and other varieties) - 350 g each
• Olive oil - 20 ml
• Cold water - 120 ml
• Salt - one pinch

Cooking instructions:

1. You can purchase plates for industrial production of lasagna, but professional chefs recommend that you do the plates yourself, because they are easy to make, and the product at the end will turn out to be more tender and tasty.
2. You can knead the dough using the dumpling dough technology: pour flour on the table in a slide, break all raw eggs in the middle, sprinkle with salt and pour in olive oil. Knead with a raking motion from side to side.
3. Knead the dough, gradually adding more and more flour of each type to it. The mixture should be firm and firm. So when cooking, the dough will not swell and creep like dumplings.
4. Sprinkle flour over the dough and wrap in plastic wrap. Place in the refrigerator for an hour.
5. Take the "rested" dough out of cellophane and roll it out into a long hose. Cut into equal pieces. Roll each into a layer up to two millimeters thick. Trim the edges to make even squares and even rectangles. This will create the shape that all lasagna will take after baking in the oven.

Preparing lasagna sheets

1. Cooking the sheets is pretty simple. And yet there are some secrets. Do not overexpose! It is good if the layers remain a little hard so that they have the opportunity to cook directly in the oven. This method is called "al danye", which translates as "by the tooth".
2. To boil water. Add a little salt.
3. Pour olive oil on the surface of the water to prevent the pasta from sticking.
4. Throw the rolled sheets one by one into boiling water. It should be cooked in small batches so as not to stick together.
5. You can stir the sheets in water with a wooden or soft silicone spatula so as not to break them.
6. Remove from water and lay separately on flat surfaces.

Lasagne fillings

The chef is not limited in his choice of filling. There is full scope for imagination and culinary creativity. You can and should improvise at home!

Meat filling

You can use any minced meat or sausage products. It is recommended to add onions and any seasonal vegetables to taste. Fry the ingredients together, then simmer a little, moisten with a tomato stand or ripe tomatoes. An interesting option is mixed chicken and ground beef with pineapple pieces.

Seafood filling

Preparation does not require much hassle. It is necessary to combine boiled tails of shrimp, peeled squid, etc. Stew the seafood a little in cream. Chopped parsley and spinach will enhance the palate.

Mushroom filling

Champignons, porcini mushrooms, boletus mushrooms, honey mushrooms and other delicious mushrooms are well suited for the filling. A combination of vegetables such as eggplant, pepper, tomato, onion and celery is also an ideal filling.

Boil the mushrooms for 20 minutes before frying in water.

Fry vegetables and / or mushrooms and darken a little under a lid with tomato paste.

The green vegetable filling is made from finely chopped fresh spinach, parsley and white zucchini stewed in cream or béchamel sauce.

Other types of fillings

In Italy, lasagna with a mono-ingredient - cheese filling is popular. Only dough sheets, béchamel and a lot of cheese. Viscous, fragrant, appetizing!

Sweet lasagna is also often cooked. And for them, fresh or frozen fruits, berries of all kinds (without pits) and all kinds of nuts are ideal. Pre-boiling or stewing berries or fruits is not required. It is enough to spread them between layers, greased with unsalted bechamel sauce and send the dish to the oven. Sweet lasagna is often garnished with whipped cream or grated chocolate chips.

Bechamel - an all-time classic

Lasagna and béchamel are the perfect pair that, without each other, simply disintegrates into a set of products.

Each leaf must be well smeared and soaked in white sauce. Thus, the lasagna will acquire richness and richness.

The classic sauce is prepared in a few minutes.

Ingredients:

Cream oil - 60 g

Flour - 70 g

Full-fat milk or cream - 450-500 ml

Pepper and salt - pinch each

Cooking step by step:

1. Heat the butter. in a skillet on medium cooker setting.
2. Fry the sifted flour on it for one to two minutes.
3. Pour milk in a very small stream, stirring the mixture with a spoon. Whisk continuously and cook for about a minute.
4. As soon as it starts to thicken, add pepper and salt.
5. The sauce has become too thick - dilute with milk or water (about 100 ml).
6. Stir and cook for no more than a minute.

Traditional Lasagne Recipe

It is necessary to cook lasagna in a heat-resistant container, in which the dough will not burn or fry, and the heat remains for a long time and the high temperature is evenly maintained. Ceramic molds or fireproof glassware will work.

Ingredients:

• Ready-made sheets for lasagna (homemade boiled or dry purchased) - 350-400 g (or 8-9 layers)
• Minced beef - 500 g
• Bechamel sauce - 600 ml
• Parmesan cheese - 200 g
• Greens - 1 bunch
• Large onion - 1 pc.
• Garlic - 1 tooth
• Tomato puree - 150 g
• Tomatoes - 2 pcs.
• The oil grows. - 30 ml
• Oven dish at least 17 x 25 cm

How to cook

1. Cook home-made sheets until half cooked. Purchased dry sheets do not need to be boiled.
2. Finely chop the peeled onion, wash the tomatoes and chop. Grate the cheese. Peel and press the garlic.
3. Fry the onions in a wok or deep skillet. Put all the minced meat on it and season with spices. Reduce the mode to low heat for a period not longer than ten to twelve minutes.
4. Pour tomato puree into the minced meat. Pour in chopped tomatoes and garlic. Cover and leave to simmer for the same amount. Salt to your taste.
5. Prepare béchamel, cover with a lid to infuse and thicken a little.
6. Spread vegetable oil (even in a glass form) on the bottom of the mold, pour in a spoonful of sauce and lay the first sheet of lasagna.
7. Pour a layer of béchamel sauce over the entire surface, leaving not a single uncovered corner (otherwise it will not get wet and soften). Spread a layer of filling on top and sprinkle with cheese.
8. Repeat the same steps with each layer, except for the last one. Pour the sauce over the top sheet, cover with Parmesan and send to the preheated oven for 35-40 minutes.
9. The lasagna is fully cooked as soon as a golden crust forms on the surface. Place the lasagne on the table and let it "rest" for about 5-10 minutes. Now it can be cut into portions and served, garnished with sprigs of herbs.

Green lasagna with seafood and spinach

Such a dish looks bright, juicy, tastes exquisite!

Ingredients:

• Dough - 8 plates
• Bechamel sauce - 600 ml
• Salt, pepper - pinch at a time
• The oil grows. - 30 ml
• Frozen or fresh spinach - 350 g
• Tomatoes - 4 pcs.
• Cod fillet - 350 g
• Parmesan / Cheddar - 150 g
• Dill - 1 bunch

How to cook

1. Boil the sheets if they are homemade. Purchased dry sheets do not need to be boiled.
2. Make béchamel sauce (you can add a pinch of nutmeg to the sauce).
3. Melt frozen spinach in a frying pan, scald fresh spinach with boiling water until it becomes soft.
4. Chop the tomatoes, mix with spinach and sauce. Add chopped dill.
5. Put a sheet of dough into the mold, distribute the fish fillets over it, pour the sauce over all the corners. A layer of cheese.
6. Cover the last leaf with one sauce and cover thickly with cheese.
7. Enough and 30 minutes of simmering in the oven to bring the dish to readiness at a temperature of 200 ° C.

Sweet banana lasagna

Option for breakfast and children's holiday lunch. Delicious, light, healthy and sweet!

Ingredients:

• Lasagne - 4 leaves
• Cottage cheese 5% or 9% fat - 300 g
• Fresh orange - 1 pc.
• Bananas - 2 pcs.
• Sugar - 60 g
• Egg - 1 pc.
• Butter - 40 ml
• Vanillin or vanilla sugar - a pinch
• Powdered sugar - 80 g
• Raisins or dried apricots - to taste (50-100 g)

How to cook

1. Cook the lasagna sheets until half cooked in boiling water. Dry on a paper towel.
2. Prepare the filling from the curd mixed with sugar, vanilla, dried apricots and egg yolk. Peel the bananas and cut.
3. Peel the orange peel and cut into thin circles.
4. In a glass form, collect the multi-layered lasagne, covering each plate with the curd mixture and fruit.
5. Anoint the top layer with melted cream with a brush. butter and bake for 15 minutes.
6. Powder with sugar and add a few raisins.

Lasagne neapolitan

Ingredients:

• Records - 8 pcs.
• Fresh minced meat - 450 g
• Fresh carrots - 1 pc.
• A bunch of celery - 1 stalk (250 g)
• Onion - 1 pc.
• Olive. oil - 30 ml
• Red wine - 50 ml
• Tomatoes - 1 kg or tomatoes on your own. juice - 1 l
• Tomato. pasta - 200 g
• Parmesan - 60 g
• Ricotta - 60 g
• Eggs - 3 pcs.

How to cook

1. Boil the dough plates.
2. Cut the celery stalk, carrot, cut the onion into half rings.
3. Fry vegetables in a pan.
4. Pour wine into the vegetables. Stew. Pour pasta and add chopped tomatoes. Or pour tomatoes in your own juice. Simmer over low heat for about half an hour.
5. Combine minced meat with chopped parmesan, egg. Make mini-meatballs from minced meat. Deep-fry and pat dry with paper.
6. Boil two eggs and cut into rings.
7. Do not cook the lasagna dough to the end, so that it is slightly hard.
8. Grease a baking dish with oil, pour in two tablespoons of sauce. Cover the plate with a layer, then the meatballs, again the tomato-vegetable sauce. Then put a plate, on it - a slice of ricotta cheese. And sprinkle with grated pormesan. All layers are repeated step by step.
9. Pour sauce over the top layer and sprinkle with cheese.
10. Be sure to wrap the top with foil. Simmer for no more than 25 minutes at 180 ° C.
11. Remove the foil and leave in the oven for another 10 minutes.

Neapolitan lasagna is a very popular recipe suitable for preparing an original southern dish at home.

special sheets... You can buy them in the store, or you can cook yourself... If you decide to cook lasagne sheets yourself, this recipe For you. All you need is flour, eggs, salt and butter.

Servings: 8.

Cooking time: 45 minutes.

Lasagne dough ingredients:

1. Flour - 400 gr.
2. Eggs - 2 pcs.
3. Water is cold – 40 gr.
4. Salt - 1 teaspoon.
5. Sunflower oil - 1 tablespoon.

Lasagne dough recipe:

Sift the flour so that it is enriched with oxygen and more fluffy.

In the resulting pile of flour, make a depression for the eggs.

Drive the eggs into the well, add water. Add oil and salt.

For this recipe, selected eggs were used, if you use eggs of the 1st or 2nd grade, then you need to increase the number of eggs, otherwise the dough will turn out too steep. Eggs of 1 grade will need 3 pcs., 2 grades - 4- 5 pieces.

Knead dough, it will take a long time to knead (5-10 minutes). If dough too steep (hard) add a little water. Knead until it becomes homogeneous and stops sticking to your hands. Cover dough cling film or put in a bag so that it does not dry out, and let stand for about 30 minutes.

Divide dough into 6 equal parts. It can be divided into a different number of parts, it all depends on the size of the plates that you want to get as a result. The size can be the same size as the pan in which the lasagne will be baked, or a smaller size for easier storage.

Take one of the parts and roll it out with a rolling pin to a thickness of about 1-1.5 mm.

With a knife to give the desired shape lasagna sheet and repeat with all parts test... Blind the scraps, divide into two parts and form two more sheets. Lasagne sheets can be used directly, dried or frozen. Dried up sheets before use, boil for 2 minutes in salted water, as they crumble strongly, and

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

7 Mar 2017 Nov.

Content

If you are a big fan of Italian food and cannot live without lasagna, try making your own dough for the famous puff pastry. It resembles the base for dumplings and dumplings, but has some peculiarities. How do you make it right? What are the subtleties?

Lasagna leaves - what is it

Lasagna is an incredibly tasty, world famous dish originally from Italy. If you transfer this combination of products to the Russian style, you get something like a casserole of noodles with minced meat, baked under a cheese crust. In the original, lasagna is a rectangular layer of special pasta (lasagna plates), which alternate with layers of meat or vegetable filling. All this splendor is poured with Béchamel sauce and baked under an appetizing cheese crust.

The basis of this casserole is thin dough leaves for lasagna. The technology of their manufacture is identical to the production of other pasta, the difference is solely in their special form. A lasagna leaf is a thinly rolled, rectangular slab of dough made from durum flour (durum wheat flour). The dough is kneaded with the addition of water and eggs and it turns out tight, but elastic.

Ready-made lasagna sheets

Since the layers for lasagna are a type of pasta, they are made in factories where pasta is made, and are freely sold in stores. On the shelves of supermarkets, there are a lot of ready-made sheets for lasagna from different manufacturers. All that remains is to choose and buy a package of special pasta, prepare the filling and sauce, and such a delicious, original dish can be successfully prepared at home.

What can replace lasagna sheets

There are many recipes, slightly interpreted by skilled housewives to simplify and reduce the cost of the cooking process. Sometimes it's not even about money or time, but about the fact that in small provincial towns it can be problematic to get a special paste. You can replace lasagna sheets with thin pita bread, regular noodles, sliced ​​or puff pastry without yeast. You can also use cabbage leaves, thin slices of zucchini or eggplant as a base.

How to make lasagna sheets

If you still want to experiment and bake an Italian puff pastry, but you could not find ready-made layers, try making lasagna sheets yourself. To do this, you need to knead the dough of just four components: flour, water, eggs, salt, then roll it out thinly and form plates. Some chefs prepare dough with the addition of baking, but this is a matter of taste. You can roll it in two ways - using a regular rolling pin or a special machine. After that, the base is slightly dried and the casserole is prepared.

How to make lasagna dough

Cooking pasta is the most time-consuming step in the recipe of a traditional Italian dish, but the type and taste of the pie directly depends on it. To make lasagna sheets with your own hands, it will not take so much - time, desire, ingredients that are always at hand for any housewife. To make a dough for lasagna, you need to combine flour, eggs, water in the proportions indicated in the recipe. It's simple, the main thing is to knead the base correctly, to make it soft, elastic, pliable, so that cooking is easy and simple.

Lasagna dough - recipe at home

• Cooking time: 1 hour 15 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 375 kcal per 100 grams.
• Purpose: for making lasagna.
• Cuisine: Italian.
• Complexity of preparation: medium.

Making lasagna dough at home is more difficult than buying it, but a homemade product will definitely be nicer and healthier than a store product. You can easily change the usual recipe by replacing ordinary wheat flour, for example, buckwheat or flour with bran - the dish will come out original and contain fewer calories. Below is the simplest but proven recipe for lasagna dough, complemented by a photo.

Ingredients:

• wheat flour of the highest grade - 4 tbsp. (with a slide);
• water - 0.5 tbsp.;
• chicken eggs - 3 pcs.;
• vegetable oil (olive or corn) - 2 tbsp. l .;
• salt - a pinch.

Cooking method:

1. In a separate bowl, beat eggs with half a glass of cold water.
2. Pour sifted flour in a heap on a clean, dry table surface, add salt, mix with flour. Make a depression at the top of the slide.
3. Pour a mixture of eggs and water into the resulting funnel.
4. Gently collecting flour from the edges of the slide to the middle, mix the liquid with the flour.
5. Start kneading the dough. In the process of mixing, add two tablespoons of oil.
6. Knead until the mixture is completely homogeneous and no longer sticks to your hands. This may take 10 to 15 minutes.
7. Sprinkle the work surface with flour, lay out the resulting lump. Leave for half an hour. Covering with cling film, textile or paper towels is imperative to avoid chapping.
8. Then form a thick rope from the lasagna dough, divide it into equal parts with a knife.
9. Roll each part to a thickness of 1-1.5 mm, cut into sheets of the required size, focusing on the size of the baking sheet, frying pan or baking dish into which the workpieces will be laid.

How to make lasagna dough - secrets from the chefs

If you are careful and follow the detailed instructions, then even the first attempt at making this delicious Italian pie will turn out to be a simple and feasible task. To make the lasagna dough tender and elastic, remember the following guidelines:

1. You need to start preparing the pasta by sifting the flour so that the dough becomes soft, tender, pliable.
2. To prevent the ready-made dough from crumbling, it must be pre-processed - frozen dry plates should be boiled for a couple of minutes in salted hot water. It is not necessary to boil freshly made dough.
3. When boiling, the sheets must be very carefully lowered into water (it should boil slightly) and removed so as not to damage.
4. In order not to spoil the surface of the table with a knife, you can cut the rolled dough into sheets on a large cutting board, but before that, be sure to sprinkle it with flour.
5. Before preparing the pasta, consider the size of the eggs. If they are small, you need to put one or two more so that the finished dough does not turn out too steep.
6. To give the dish originality, the base can be made puff (put butter and milk in it) or multi-colored (experimenting, add as a natural dye, for example, turmeric or beet juice).
7. Sometimes, after cooking the cake, some plates may remain. They can be dried or frozen, and later used as intended.

Video: Sheets for lasagna at home

Not so long ago I began to cook lasagne. Everyone really likes it, especially my husband. I usually used Rollton lasagne sheets. Due to their absence on the shelves of the store, for the first time I bought sheets for lasagna with a double wave from MAKFA LLC for 75 rubles

with notice

FOR BAKING IN THE OVEN

The package contains 500 g of lasagna plates.

On the package there is a recipe for Lasagna Bolognese for 4-5 servings and an abbreviated preparation method.

I was not guided by any of them, as I was used to that recipe from Rollton. When cooking, I always play it safe and dip the lasagna plates in a boiling pot. This time I was just horrified, the plates had not only been dipped in hot water, but also cooked for 5-10 minutes. When everything was stacked in layers: sauce - plates - minced meat - cheese and we repeat everything again, I put the lasagne in the oven and baked it for 25-30 minutes at 200 degrees in the oven.

How disappointed I was when I started dinner. She invited the mother-in-law with her father-in-law to the table, and the lasagna was certainly delicious, but the plates failed: they were poorly baked at the edges and were rather thick. I had to chew them for a long time.

So here's one star for the recipes: I'll cut it out, I'll leave it. And the second is because lasagna is delicious.

Lasagna is a well-known Italian dish and is very popular for its endless variety of cooking options. Lasagna is the perfect second course for your lunch.

What is lasagna:

Lasagna(from Italian lasagne - wide noodles) is a product that is made from the same dough as noodles, but it is cut into large rectangles, and factory-made lasagna is usually corrugated.

Advice: Try to make different fillings for lasagna - different meats, vegetables, mushrooms.

Advice: lasagna plates are sold ready-made, but you can make them yourself.

How to make lasagna plates:

Products: 300 g flour, 3 eggs, salt to taste.

Preparation: knead a soft elastic dough from flour, eggs, salt it to taste. Collect it in a lump, cover with a damp towel and leave for 1 hour. Roll out the dough thinly in portions on a floured board and cut 15x7 cm cakes out of it. Salted water with vegetable oil (for 4 liters of water, 1 tablespoon of vegetable oil and table spoon of salt) bring to a boil and cook 3-4 plates in it. until half ready. Spread the lasagna plates out on a tissue to dry.

This is what the finished lasagna plates look like:

Lasagne with cauliflower and cheese.
Products: cauliflower 250g, broccoli 250g, lasagne (leaves) 200g, sour cream 500 ml, parsley (finely chopped) 3 tablespoons, oregano (fresh) 1 tablespoon, olive oil - for greasing, smoked ham (chopped cubes) 200g, cherry tomatoes 12 pcs., cheddar cheese (grated) - 200g.

Preparation:
Preheat the oven to 180C. Boil broccoli and cauliflower in boiling water for 5 minutes. If using dried lasagna sheets that don't need to be boiled beforehand, soak them in hot (not boiling) water for 10 minutes until they soften. If using fresh lasagna dough, use as is.
Grease a large ovenproof dish, place a third of the lasagna dough on the bottom, then half of the cabbage, half of the ham and half of the tomato, one third of the cheese and one third of the sauce. Repeat layers, finishing with a layer of dough. Drizzle with the remaining sauce and sprinkle with the remaining grated cheese.
Bake in the oven for 40 minutes, then increase the temperature to 190C and bake for 10 minutes until golden brown. Serve hot with green salad and bread.

Lasagne with chicken and mushrooms.
Products: lasagne (sheets) 3-5 pcs., Chicken (carcass), white wine 300g, onion 1 pc., Celery (stem) 1 pc., Mushrooms 300g, parsley to taste, butter 150g, 2 cloves of garlic, wheat flour 3 tablespoons, grated cheese 200g, Parmesan cheese 50g, liquid cream 1 glass, salt, pepper (peas) - to taste.
Preparation:
Cut the chicken in half, pour 1 liter of water and half the norm of wine, add salt, onion, celery, a few peppercorns and cook until tender with a low boil. Chill the chicken, separate the flesh from the bones and cut into small pieces. Strain the broth.
Lightly fry the chopped garlic in oil, add the mushroom slices and fry for another 5 minutes, then add flour, fry, stirring occasionally, for 5-7 minutes. Chill slightly, add broth and remaining wine, boil sauce until thickened. Remove from heat, add herbs, some cheese, cream, stir.
Boil lasagna sheets in salted water, and immerse in cold water for a few minutes.
Pour a little sauce into a rectangular shape, put a layer of lasagna, a part of the chicken on it, pour the sauce. Alternate layers 3-4 times. Pour the remaining sauce over the top layer, sprinkle with cheese and bake in the oven at 230C for 40-50 minutes.

Lasagne with tomatoes.
Products: lasagna 15 plates, tomatoes 1.2kg, greens 1 bunch, garlic 1 clove, onion 2 pcs., Vegetable oil 2 tbsp. l., salt and pepper to taste, flour 2 tbsp. l., butter 1.5 tbsp. l., milk 3 cups, boiled ham 400g, grated cheese (not very hard) 250g, nutmeg to taste, basil to taste.
Preparation:
Cut the tomatoes into slices, the rest into circles. Finely chop the garlic and onion, simmer in hot vegetable oil until transparent. Add tomato slices and finely chopped herbs, salt and pepper.
Evaporate the sauce to a thick consistency. Fry the flour in 60 g of butter, add a little milk and stir until the sauce thickens. Season the sauce with nutmeg, salt and pepper. Grease a casserole dish with the remaining butter, add the lasagne. Top with slices of ham, tomato sauce, more than half of grated cheese, milk sauce and lasagna. Bake for about 30 minutes. in preheated to t = 200 C. Then cover with lasagne slices of tomatoes and sprinkle with the rest of the cheese. Place in the oven for another 10 minutes.

Lasagne with minced meatandzucchini.
Products: plates for lasagna per three layers, onions 2 pcs., Carrots 1-2 pcs., Parsley 2 tablespoons, half a medium-sized zucchini, mixed minced meat 500 g, tomato sauce 3 tablespoons, salt to taste, pepper to taste, olive oil (can be replaced with vegetable oil), hard cheese 300 g.
For béchamel sauce: flour 3 tbsp. spoons, butter 75 g, milk 300 g, Italian dry herbs, salt, pepper, grated nutmeg half a teaspoon.

Pasta lasagna.
Products: pasta 500g, onion 1 pc., Beef stroganoff 500g, pickled vegetables (mixture) 250g, tomatoes (in their own juice) 400g, vegetable oil 1 tablespoon, garlic 2 cloves, milk 100 ml., Mayonnaise 100g, cheese cheddar 100g.
Preparation:
Fry onions in heated vegetable oil until tender, add meat, garlic, vegetables, tomatoes, stir and simmer for 20 minutes.
Boil pasta, put in a colander. Return to the saucepan, add milk, mayonnaise, half of the cheese. Cook for another 3 minutes.
Put meat with vegetables, pasta, grated cheese on top in a baking dish. Bake in the oven until golden brown.

Lasagne with mushrooms and shrimps (made from lavash).
Products: pita bread, mushrooms, shrimps, cheese, cream, seafood spice mix.
Preparation: We make as usual lasagna, sprinkle with cheese and seafood spices on top, use 33% cream.
We bake in the oven.

Apple lasagna.
Products: cheddar cheese (grated) 2 cups, ricotta cheese 1 cup, one egg, 1/4 cup sugar, almonds (grated) 1 tsp, apples 700g, lasagna (plates) 8 pcs., Flour 6 tbsp ., brown sugar 6 tbsp, cinnamon 1/2 tsp, nutmeg 1 pinch, butter 3 tbsp.
for cream: cream 1 cup, sugar 1/3 cup.
Preparation:
Preheat oven to 175C. Mix well cheddar cheese, cheese, egg, white sugar, and grated almonds. Peel the apples, cut into wedges and sauté in oil until soft. Boil lasagna plates, rinse with cold water and dry. Layer apples, lasagna plates and cheese mixture in a baking sheet (first layer lasagna, last layer apples). Combine flour, brown sugar, cinnamon, nutmeg, sauté a little in oil and pour on top. Bake for 45 minutes, leave to cool.
Meanwhile, whip cream with brown sugar and chill. Serve warm lasagne with whipped cream.