Lasagna, cooked with minced meat, came to us from Italian cuisine itself. Nowadays, this dish has become very popular in Russia, as well as. It's really impossible not to fall in love with her! And this love begins from the very first bite! It is assembled like a construction set. Layers of lasagne leaves alternate (in composition and taste, like any other pasta) with sauce and juicy minced meat, mainly Bechamel. There are a large number of types of it. Well, today I want to cook, of course, one of the most popular types.

At the very first and, to be honest, deceptive glance, this dish may seem complicated and time-consuming, I thought the same thing about. But in reality this is not at all the case. Because it’s easy to prepare, but it will take (well, what can you do) a little more time to prepare it than we would like. But I assure you, the time spent on it is worth it!

If you haven’t tried this dish yet, then it’s time to familiarize yourself with cooking lasagna with minced meat at home! So, the first thing you need to do is go to the supermarket and buy lasagne leaves. If for some reason this is difficult for you, then you can prepare them yourself at home.

Lasagna prepared according to the classic recipe

If you love Italian cuisine, then you should know how to properly prepare such a dish. This recipe is simple in principle and is considered one of the most famous hearty meat dishes in the world.

Ingredients:

Bolognese sauce:

• Pork – 700 gr
• onion - 1 piece
• tomatoes - 4 pcs
• garlic - 3 cloves
• olive oil - 2 tablespoons
• basil, oregano - to taste
• black pepper - a pinch
• salt - to taste.

For the Bechamel sauce:

• Flour - 50 gr
• butter - 50 g
• milk - 3 cups
• nutmeg - 1/3
• salt.

For sheets:

• Chicken eggs - 4 pcs
• flour 4 tbsp. spoons
• mozzarella – 300 gr
• parmesan - 100 gr
• salt.

Cooking method:

Peel and cut the onion into half rings, lightly fry it in olive oil.

We install a meat grinder and make minced meat from the meat.

Place in a frying pan with the onions and cook over medium heat.

In order for the minced meat to brown evenly and not burn, you need to constantly stir it with a spatula and break up all the large lumps.

We make small cuts on the tomatoes as in the photo and pour boiling water for about five minutes.

Then remove the skins from them and grind them in a blender.

Pour basil, black pepper and salt to taste into the cooking meat and add chopped tomatoes. Continue simmering for 15 minutes.

For the sauce:

Melt the butter in a cup on the stove, add the flour and whisk thoroughly with a whisk. And then lightly fry it.

Pour milk in small portions and mix vigorously, add nutmeg and salt.

The mixture should have a consistency similar to pancake batter.

Sift the flour into a bowl and beat in the egg. Knead the dough, you should get crumbs, which you pour onto a clean table and knead with your hands.

The result is a fairly elastic dough that needs to be wrapped in film and left for 30 minutes.

Now we need to cut it into strips, approximately into equal parts.

Grate the cheese on a fine grater and begin assembling the lasagna.

To do this, we need to take a suitable form with a high side, which we coat with bechamel sauce.

And lay out the leaves overlapping.

Spread the minced bolognese sauce on top in an even layer.

We thoroughly coat everything again with bechamel.

And sprinkle the whole mass with grated cheese.

We lay out the layers in the same order as we did the first time.

Wrap the pan in foil (be careful not to touch the cheese) and place in an oven preheated to 180 degrees for 40 minutes. Then remove it and bake for another 10-15 minutes until done.

Remove the dish from the oven and leave to cool slightly.

Lasagna with minced meat according to the classic recipe is ready, cut into portions and serve.

How to make Bechamel sauce for lasagna

Ingredients:

• Butter - 50 g
• flour - 3 tablespoons
• milk - 400 gr
• nutmeg - 1/2 teaspoon.
• ground white pepper - a pinch
• bay leaf - 2 pcs
• salt - to taste.

Cooking method:

First, fry the sifted flour over medium heat until light golden brown in a dry frying pan.

Add slightly melted butter there and keep it on the fire for about two minutes, stirring constantly with a spatula.

Then add spices: nutmeg, pepper and salt to taste. Let's languish a little more.

At the very end of cooking, add the bay leaf, close the pan with a lid, turn off the stove and let it brew for 10-15 minutes until done.

All that remains is to remove the bay leaf from the Bechamel sauce.

And whoever liked it, cook for your health.

Delicious lasagna with chicken and mushrooms

Are you interested in this dish? In this case, this recipe will definitely come in handy. It turns out to be quite versatile and suitable for both a regular family dinner and a festive one.

Ingredients:

• Chicken fillet – 500 gr
• champignons – 300 gr
• hard cheese - 180 gr
• cream 10% - 100 ml
• sunflower oil - for frying
• Bechamel sauce
• pasta lasagna
• rosemary and coriander - to taste.

Cooking method:

Wash the chicken fillet, boil for 5 minutes, then cool it and cut it into small cubes.

Add chopped chicken fillet here and pour in cream.

Stir and simmer for five minutes, add seasonings, salt and pepper to taste.

Now take a suitable deep baking tray, grease it with vegetable oil and pour Bechamel sauce onto the bottom in an even thin layer, and lay lasagna sheets on top.

Apply the sauce again and place the filling of fried meat and mushrooms on it.

Sprinkle grated cheese on top.

Cover with lasagne. We repeat the next, upper layers in the same sequence. And we complete the formation of the dish by laying out sheets on which we apply Bechamel and sprinkle with cheese.

Place the filled baking sheet in an oven preheated to 180 degrees for 35-40 minutes until cooked.

Our dish is ready, let it cool a little and serve.

Lavash lasagna recipe with minced meat

Lovers of such a hearty and tasty dish will find this simple recipe useful, which is easy and quick to prepare, and is almost as good in taste as the classic one.

Ingredients:

• Lavash - 3 sheets
• minced meat - 500 gr
• pureed tomatoes - 500 ml
• garlic - 1 clove
• parmesan - 150
• mozzarella – 250 gr
• olive oil - for cooking
• butter - 30 g
• chili pepper - a pinch
• salt, pepper - to taste.

Cooking method:

Bring the minced meat over medium heat in a frying pan until golden brown, add salt and pepper.

Grate the cheese: parmesan on a fine grater, and mozzarella on a coarse grater.

Finely chop the garlic and fry it in olive oil, sprinkling it with chili pepper.

And pour the grated tomatoes into it. Add salt and pepper to taste and simmer over low heat for 12-15 minutes until the whole mass thickens.

The pita bread must be cut into four even parts, each of them so that it is equal to the bottom of the baking sheet.

Grease the mold with oil and place one sheet of pita bread in it and coat it with tomato sauce.

Distribute half of the minced meat evenly on top and sprinkle with Parmesan. Place the next layer and do the same thing, only with mozzarella cheese.

We do this again in this sequence, and on the fourth we put the pita bread on it with tomato sauce and sprinkle with the remaining cheese.

Place the baking sheet in a preheated oven at 180 degrees for 30-35 minutes.

The dish is ready, eat to your health.

Lasagna Bolognese with bechamel sauce (video)

Bon appetit!!!

Lasagna Recipes

How to properly cook lasagna with minced meat at home. The best recipe with photos from which you will learn the secrets of making classic Bechamel sauce.

40 min

215 kcal

4.96/5 (26)

Lasagna is a type of pasta with a square or rectangular shape in the form of thin slices. The name of one of the most famous dishes of Italian cuisine comes from the name of these products.

It is prepared from the same boiled dough plates, which are alternated with various fillings and sauces. Lasagna, prepared according to the classic recipe, is baked with minced meat in the oven.

You can prepare the dough for this dish yourself, or you can buy it in a store, which is much easier and faster, and you can quickly make a simplified version from it. Minced meat can also be anything - pork or beef, even chicken. My friend uses pancakes instead of classic lasagne sheets. Although this is a deviation from the recipe, it is also very tasty. I would like to present to your attention a recipe for delicious lasagna with minced meat. Let's look at the preparation of this wonderful dish step by step.

Kitchen tools: grater, whisk and rectangular baking dish.

Required Ingredients

For lasagna

For the Bechamel sauce

• Butter – 80 g;
• Flour – 60 g;
• Cream – 500 ml;

• Salt - to taste;
• Nutmeg - to taste.

How to choose the right ingredients

• Lasagne sheets must be made from durum wheat. Do not buy a product that is too cheap; the dough may not be of the best quality. It is also often broken.
• Minced meat must be chosen responsibly. The best thing, of course, is to buy meat at the market and make the minced meat yourself. But if there is no such opportunity or free time, learn to choose it correctly.

Do not buy minced meat that is sold by weight. This product is sold without packaging, therefore, it is impossible to find out its composition, expiration date and other important information.

• Choose heavy cream, then the taste of the sauce will be more intense. But for a more dietary option, the cream can be replaced with milk.

Cooking sequence

1. Preparing the filling
   Ingredients:
   

   — Onion – 1 piece;
   — Minced meat – 750 g;
   — Meat broth – 1 glass;
   - Pepper - to taste;
   

   — Tomato paste – 2 tbsp. spoons;
   — Vegetable oil for frying;
   - Salt - to taste.
   

   Fry the peeled and chopped onion. When soft, add the minced meat and continue frying for 10 minutes. Mix the meat broth with tomato paste and pour this mixture over the minced meat. Season with salt and pepper, cover and simmer for another 10 minutes.
   
   
   
2. Preparing the sauce
   Ingredients:
   

   — Oil – 80 g;
   — Flour – 60 g;
   — Cream – 500 ml;
   

   - Salt - to taste;
   - Nutmeg - to taste.
   

   Melt the butter in a saucepan, add the sifted flour and stir with a whisk. Gradually pour in the cream in a thin stream. You may need a little less cream than indicated in the recipe. When the sauce begins to thicken, add salt, nutmeg and bring to a boil. Stir constantly while doing this. As soon as the sauce boils, turn off the stove.
   
   
   

3. Forming lasagna
   Ingredients:
   — Lasagna sheets – 6 pieces.
   Boil lasagna sheets in salted water for about 4 minutes. Then place 3 sheets on the bottom of the baking pan. Determine the number of sheets and filling based on the size of your mold.
   
   
   
   
4. Ingredients:
   — Cheese – 250 g.
   Place half of the stewed minced meat (along with the juice) in the next layer. Then pour over half the Bechamel sauce and sprinkle with half the grated cheese. Then add the remaining 3 lasagne sheets, the remaining minced meat and cheese.
   
   
5. Bake lasagna
   Preheat the oven up to 200 degrees and bake for 25 to 35 minutes, depending on your oven. The dish is ready! This is a very simple lasagna recipe with minced meat.
   
   

Lasagna with minced meat: video recipe

Watch this video. It shows an excellent recipe for making lasagna with meat.

Everyone in my family loves Italian cuisine. Pasta with various sauces, pizza, and we especially love lasagna. Today I decided to cook lasagna at home, especially since it turned out to be quite easy to do.

Lasagna can be prepared according to different recipes: with mushrooms, vegetables, seafood, fish, and different types of meat. Having tried many options, I finally settled on the classic - lasagna with Bolognese sauce.

To prepare lasagna at home you will need:

Lasagna sheets - 14 pcs;

Cheese - 300 gr;

For the Bolognese sauce:

Minced meat (pork + beef) - 1 kg;

Tomatoes - 500 gr;

Carrots - 150 gr;

Onions - 200 gr;

Garlic - 3 cloves;

Olive oil - 3 tbsp;

Tomato paste - 2 tbsp;

For the Bechamel sauce:

Milk - 1 l;

Butter - 100 g;

Flour - 100 gr.

Recipe for making lasagne at home:

My first step in making lasagna at home is to prepare the Bolognese meat sauce.

1. Finely chop the onions and garlic. Fry in olive oil.

2. Grate the carrots on a fine grater and add to the pan with the onions.

3. Add the minced meat to the pan with the vegetables when they are almost ready. Salt and add spices.

4. Remove the skin from the tomatoes. To do this, make cross-shaped cuts on the skin and pour boiling water from a kettle over them. The peel will immediately begin to come off on its own, then help with your hands.

5. Grind the tomatoes with a blender.

6. Add tomato puree to the pan with minced meat and vegetables.

7. Add tomato paste. In principle, there are enough tomatoes, but I wanted a redder sauce, so I added 2 tablespoons of tomato paste.

8. Simmer until the minced meat is ready.

My next step in making lasagna at home is to make the Bechamel sauce.

9. Melt the butter and fry the flour in it until golden brown.

10. Pour cold milk in a thin stream into a saucepan with flour. Stir constantly with a whisk to prevent lumps from forming. Salt the sauce and add spices to taste. If you have nutmeg, add it.

9. Keep the sauce over low heat, stirring constantly, until thickened. Then remove from heat and leave to cool.

10. Pour boiling water over lasagna sheets for 1-2 minutes.

Advice: carefully read the package with lasagne sheets, there is a cooking recipe on it, from it you can find out whether you need to boil the sheets before use, or whether you can use it this way, or pour boiling water for a couple of minutes before use. On my package it was written: pour boiling water.

Well, the last step in preparing lasagna at home is shaping the dish before baking. My lasagna will have 3 layers, to lay out the layers I will need 3.5 sheets of lasagna for each layer. Since I brewed them in boiling water, it was not difficult for me to cut one leaf in half.

11. Place a layer of lasagna sheets in a mold with high sides.

12. Spread 1/3 of the Bolognese sauce.

13. Spread 1/4 of the Bechamel sauce.

14. Sprinkle with 1/4 of the finely grated cheese.

15. Repeat layers so that there are 3 layers of minced meat.

16. Place the remaining lasagna sheets on the top layer.

17. Add the remaining Bechamel sauce.

18. Sprinkle the remaining cheese on top.

Lasagna is a real pearl of Italian cuisine. We offer a classic version of this dish - with meat sauce and bechamel sauce.

Prepare the ingredients.

Prepare layers of lasagna dough according to package instructions. Use portioned lasagna sheets at the rate of 5 sheets per person. Classic records need to be boiled, but there are also those that can simply be soaked in hot water. There are also ready-to-assemble, no-cook, ready-to-cook sheets of lasagne pasta available.

Note: if the layers you have chosen are supposed to be boiled or soaked, take them with a reserve - in case any of them breaks during the manipulation.

Cut the onion into small cubes, grate the carrots or finely chop them. Fry the onion in oil over medium heat. When it turns golden, add carrots and stir. Cook over medium heat, stirring occasionally, until soft.

Carefully place the finished pasta with a slotted spoon onto a damp cloth or kitchen towel, cover with another damp towel and place the next layer on top. The last “floor” must be covered so that the pasta does not dry out while preparing the sauces.

Add finely chopped pepper to the vegetable mixture, stir and fry everything together for 5 - 7 minutes over medium heat, stirring occasionally.

Add minced meat, reduce heat to low and then pour in wine. “Dissolve” the minced meat in wine, mix with vegetables. Reduce the wine over medium heat, stirring with a spatula.

Grate the tomato on a coarse grater (to do this, cut it crosswise and grate it with the flesh side down, and discard the remaining skin).

Pour in the tomato puree, stir and evaporate the water from the meat sauce until the oil comes to the surface (the sauce should acquire a bright tomato shade). This will take about 15-20 minutes.

Meanwhile, finely chop the garlic and parsley. Combine with meat sauce and stir. Cover with a lid and remove from heat.

Prepare bechamel sauce. To do this, melt the butter, fry the flour in it until golden brown, stirring constantly with a spatula.

Reduce the heat to low and carefully pour in the milk in a thin stream, whisking vigorously. Salt, pepper, add bay leaf. Bring to a boil, remove from heat.

If desired, you can add a pinch of grated cheese to the bechamel and stir the sauce until the cheese is completely dissolved.

Assemble the lasagna. Place the slices in a greased baking dish. Place a layer of meat sauce on top, pour bechamel sauce over it, and cover with another layer of pasta. Similarly, collect each portion of 5 plates.

Wine can be replaced with vegetable or meat broth, or even water.

Lasagna, along with pizza, has literally become the hallmark of Italian cuisine. This is a dish made from several sheets of dough with a variety of fillings, sauce and cheese.

History of the dish

According to some historians, a dish similar to lasagna was known in ancient Rome. Its modern version appeared in the province of Emilia-Romagna. Here is the city of Bologna, of which it is recognized as a culinary masterpiece. That is why The traditional way to prepare this dish is lasagna Bolognese..

Subsequently, lasagna began to be prepared throughout Italy. Practically Each area has its own secrets the creation of this “work of Italian classics”.

In different regions of Italy, different types of cheese are added, the composition of the sauce and filling are different. Somewhere the dish is prepared with regular tomato sauce, somewhere - exclusively with Bechamel sauce. Possible filling options include: minced meat, seafood, sausages, vegetables, fruits and berries.

Ingredients

Recipe for making Italian lasagna at home requires the following ingredients:

• pasta or lasagne dough;
• cheese;
• sauce;
• filling.

Paste

Exists Several different cooking methods:

• make your own pasta;
• buy lasagne sheets from the store in finished form;
• don't use paste at all, but transfer the filling with pita bread, pasta, puff pastry or pancakes.

If you want to make traditional Italian lasagna, It’s better to make the dough yourself.

According to the classic recipe for making dough for lasagne sheets at home you will need:

• premium flour - 250 grams;
• 2nd grade flour or durum flour (GOST 16439-70 must be indicated on the packaging) - 250 grams;
• eggs - 4 pcs.;
• olive oil - 1 tsp;
• salt.

High-grade flour and durum flour (made from durum wheat) are mixed and poured onto the table in a heap. Make a hole in the center of the slide and pour the eggs into it. Then add salt, olive oil and knead the dough. Please note that this is a rather long process. When the dough becomes plastic, it's ready.

Place the finished dough in the refrigerator to rest for about half an hour. Then they take it out, roll it into an oblong sausage and cut it into equal pieces. Each piece is rolled out thinly. The thickness of the finished layer is 1.5-2 mm.

If you are using store-bought paste, Be sure to read the cooking instructions on the package. Some types of leaves are first boiled, others are simply soaked in water.

To boil the pasta, you need to boil water (1 liter per 100 g), add olive oil (thanks to it the pasta will not stick together), salt and place the sheets one by one in a pan with boiling water. Boil until half cooked or “al dente” (Italian: “by the tooth”).

Sauce

There are a great variety of sauces for lasagna: tomato and cream, based on broths and with the addition of all kinds of sausages or smoked meats, with vegetables and seasonings. Nevertheless, Bechamel remains the classic sauce for this dish.. Another popular sauce for various types of pastas and pasta is Bolognese.

Like other ingredients, you can buy them in the supermarket, but your culinary experiment will be much more successful, if you prepare Bechamel or Bolognese in your own kitchen.

"Béchamel"

You will need the following products:

• 50 grams of butter;
• 0.5 l cream;
• 2 tbsp. spoons of flour;
• salt.

Melt butter in a saucepan, add flour and fry for 2 minutes, stirring constantly. At this time, heat the cream in another saucepan, bringing it to a high temperature, but without letting it boil, add salt.

It is very important that the cream is hot, this will reduce the possibility of lumps forming in the sauce. Cream is added in small portions to the fried flour, stirring continuously. The sauce is ready! The consistency should be similar to sour cream..

In "Béchamel" can you add some seasonings?, and replace the cream with milk or meat broth.

You can watch the recipe for classic Bechamel in the video:

"Bolognese"

To prepare the sauce, take:

• 600-700 grams of minced pork and beef;
• tomatoes – 5-6 pcs. (they can be replaced with 400 g of canned tomatoes);
• onions – 2-3 pcs.;
• 2 cloves of garlic;
• dry wine – 100 ml;
• butter - 1-2 tbsp. spoons;
• olive oil - 4-5 tbsp. spoon;
• fresh parsley or basil;
• salt;
• pepper.

The tomatoes must be washed and the skins removed. To do this, make a cross-shaped cut in place of the stalk of each tomato and pour boiling water over. After two minutes, transfer to cold water. The skin will come off easily.

After this, the tomatoes are crushed in a blender, the peeled onions, garlic and herbs are finely chopped. In a saucepan heat butter and olive oil together, lay out the onion, salt, pepper and fry until soft.

Add 1 clove of finely chopped garlic, fry for another minute and transfer the onion and garlic from the saucepan to a bowl, leaving the oil in the saucepan. Place minced meat in it and fry it, separating large lumps with a spatula, until cooked over medium heat.

Then add tomatoes and fried onions to the minced meat, mix, pour in wine and simmer for 3 minutes, stirring continuously. The sauce remains to be salted, peppered and simmered at low temperature under the lid for about half an hour. Add greens and a second clove of garlic to the finished Bolognese, mix and leave to finish under the lid.

If desired, you can sweeten it a little or add tomato sauce.

You can see another recipe for Bolognese sauce in this video:

Cheese

In lasagna according to the classic recipe cheese must be added. For lasagna, Bolognese is exclusively Parmesan. Other variations of this dish allow the use of mozzarella or ricotta, as well as their combinations. Parmesan and mozzarella will add sharpness and tenderness to the lasagna. Hard cheeses will be good in a duet with soft, creamy ones.

The required amount of cheese and method of preparation depend on the recipe. Sometimes every layer of lasagna is sprinkled with cheese, sometimes only the top layer. There are types of lasagna that, in addition to pasta, are prepared only with cheese and sauce.

Do you want to learn how to make Italian cheeses with your own hands? Meet a great cheese recipe.

Filling

In principle, it can be anything, from meat to vegetables and fruits.

Classic lasagna - with minced meat, of course., the recipe for which is very simple. Traditionally, minced meat is simply fried with vegetables and onions and stewed with tomatoes or tomato sauce.

Seafood is also an excellent filling for this dish. To prepare it, take peeled shrimp, mussels and squid in equal proportions (about 200 g each), boil them until half cooked, and then simmer in a frying pan with finely chopped tomatoes, olive oil, a glass of water and a bay leaf for about 15 minutes. Shortly before readiness, add chopped parsley.

This stuffing combined with Bechamel sauce and cream cheese. Sauce is poured into the bottom of the mold, then a layer of pasta is laid out, seafood is placed on top, then the sauce is greased again and sprinkled with cheese. This is repeated several times. Bake lasagna with seafood in the oven for about 40 minutes.

How to cook lasagna with minced meat at home - watch the recipe for cooking at home in this video:

Delicious non-standard recipes

Vegetarian

To prepare vegetable lasagna at home using this recipe you will need:

• 5-6 sheets of paste;
• 200 grams of champignons;
• eggplant;
• 2 bell peppers;
• zucchini;
• bulb;
• Parmesan;
• Mozzarella;
• Bechamel sauce;
• olive oil;
• tomato paste;
• salt.

First you need to fry the finely chopped champignons. Cut the eggplant, zucchini and peppers into cubes. Then pour olive oil into the pan, fry the chopped onion, add vegetables and fry everything together for a few more minutes. Add 1-2 tablespoons of tomato paste to the vegetables, then simmer for 10 minutes. When the vegetables have cooled down a bit, champignons and Bechamel sauce are added to them.

A sheet of pasta is placed in a greased form, with vegetable ragout and mozzarella on it. In this way, at least 5 layers are made. The dish is baked in the oven for about half an hour.

Dessert

To prepare this Italian-style dessert you will need:

• 3-4 sheets of paste;
• 400 grams of canned cherries;
• 0.5 kg of cottage cheese;
• 100 ml cream;
• 4 tbsp. spoons of sand for berry filling;
• 50 g sand for curd filling;
• 1 teaspoon cinnamon;
• 1-2 tbsp. spoons of chopped almonds;
• 1 tbsp. spoon of lemon juice;
• 1 packet of vanilla sugar;
• butter (for greasing the mold).

Canned cherries without syrup are mixed with almonds, cinnamon and sugar to make the berry filling. For the curd filling Beat cottage cheese, cream, vanilla and regular sugar and lemon juice with a mixer until smooth.

The pasta should be boiled until tender and cooled. Place a layer of pasta in the prepared pan, then a layer of curd filling, then a layer of berries, and so on, layer by layer. Dessert is being removed in the refrigerator for at least an hour. Before placing on the table, the dish can be coated with whipped cream and sprinkled with nuts.

Cold with fish