Lasagna with minced meat is an amazingly delicious Italian dish that has gained worldwide recognition. Very satisfying, prepared from layers of dough and layers of meat or vegetable filling, with Bechamel sauce. The process of preparing such lasagna with minced meat is not at all complicated.
  Lasagna is perfect for any holiday or Sunday dinner.

Ingredients for Classic Lasagna

For Bechamel Sauce
  100 g butter,
  2 tbsp. l flour
  0.7 l of milk,
  2.5 g nutmeg,
  1 bay leaf
  salt and white pepper to taste.
  Still need a suitable size baking dish: 17:25 or 20:20 cm.

Classic Lasagna Recipe

We take out the finished lasagna from the oven, let it stand for 10 minutes, and then cut into portions. Bon Appetit!

P.S. If there is no way to buy ready-made lasagna sheets in the store, you can cook it yourself. To do this, sift 400 g of flour through a sieve so that a slide is obtained. Then we make a notch in the center of this hill, where we drive 5 large eggs, salt to taste and knead the dough. It is even easier to do this in a food processor. We roll it into a ball, send it closer to the heat, for about twenty minutes.
  Then we divide into nine parts and roll each part into a thin layer with a thickness of not more than 1.5 mm. The layers are boiled in boiling salted water for ten minutes. Cooked strips of dough stored in the freezer.
  And especially about tomato puree for lasagna. This is NOT tomato paste, this is puree, it is much thinner, more like liquid ketchup without additives. There is a storefront, in banks. You can make mashed potatoes at home by passing the tomatoes through a meat grinder and then through a large sieve.

And, girls and boys, write in the comments who prepared the lasagna with what sheets. I took pasta zara, it turned out fine, it wasn’t softened and not hard. Barilla and Rolton are drooping. Who else cooked with what and how did it happen, share it?

Lasagna is an Italian version of a casserole, where all products are laid out in layers, sprinkled with plenty of sauce and sprinkled with cheese. Lasagna recipes are many, they are meat and vegetarian, but they are all sure to be prepared using special sheets of lasagna. Today I offer you my version of lasagna - with minced meat.

For lasagna, Bolognese sauce is usually used, it gives the whole dish creaminess and a delicate texture. Cheese should be taken hard type Mozzarella, Gouda. Stuffing for lasagna is better to take pork and beef, it is best to roll the stuffing in a meat grinder twice. Spices can be added to your taste, I prefer Provencal herbs and nutmeg.

To prepare lasagna with minced meat in the oven, we will prepare all the products on the list. Please note that the number of products is indicated in 2 servings.

Rub the carrots on a medium grater, chop the onion and garlic into a small cube.

Fry onions, carrots and garlic in butter until the onions are soft, use only 20 g of butter. We spread the minced meat to vegetables, salt and pepper it.

Add nutmeg and Provence herbs.

Fry the minced meat, stirring, break the lumps of minced meat. Cut the tomato into a small cube, put the pieces of tomato in a pan, and add tomato puree to the minced meat. Stew all together for 20 minutes.

While the minced meat is stewed with vegetables, prepare the Bolognese sauce. To do this, put the remaining butter in the stewpan, put the stewpan on the fire and let the butter bloom. Pour flour into the butter.

Mix flour and butter well, pour in the cream, pour in nutmeg, salt and pepper the sauce to taste.

Using a whisk, beat the sauce until smooth and put on fire, warm, but do not let the sauce boil. We leave the sauce from the fire.

Now we will collect lasagna. I always cook lasagna in portioned forms. It’s so convenient, since you don’t have to cut it with lasagna before serving, but you can immediately serve it in shape. Layers are repeated and follow in this order:

Sauce - lasagna leaf - minced meat - sauce - grated cheese.

The exception is the last layer of lasagna, which I will describe.

After cheese, put a layer of sheets of lasagna.

Now spread the minced meat with a thick layer and distribute it on the surface of the sheet.

Pour abundantly the layer of minced meat with sauce and sprinkle with hard grated cheese again.

Lay out the lasagna sheets again.

Spread the remaining sauce and sprinkle the top with grated cheese.

We send lasagna with minced meat to the oven for 30-40 minutes and bake at a temperature of 160 degrees.

Lasagna turns out very juicy, with enough sauce, with a fragrant meat layer.

If you cook lasagna in large form, after you take out the form with the finished lasagna from the oven, let the dish cool for 10-15 minutes and only then cut into portioned pieces, then you will have layers and the shape of the piece will not be deformed.

Bon Appetit!

Lasagna, cooked with minced meat, came to us from the Italian cuisine itself. Today, this dish has become very popular in Russia, as well as. Not falling in love with her is actually not possible! And this love begins with the very first piece! She is going as a constructor. Layers of lasagna leaves alternate (in composition and taste, like any other pasta) with sauce and minced meat, mainly with Bechamel. There are a large number of species. Well, today I want to cook, of course, one of the most popular types.

At the very first and honestly tell a deceptive look, this dish may seem complicated and time-consuming, I thought the same about. But in fact, this is not so at all. Because it is prepared simply, but the time for its preparation will take (well, what can you do) a little more than we would like. But I assure you, the time spent on it is worth it!

If you have not tasted this dish, then it's time to familiarize yourself with the preparation of lasagna with minced meat at home! So, the first thing you need to go to the supermarket and buy lasagna leaves. If for some reason this made it difficult for you, then they can be prepared by yourself at home.

  Classic Lasagna

If you like Italian cuisine, then you should know how to cook such a dish. This recipe is basically simple and is considered one of the most famous meat-rich dishes in the world.

Ingredients:

Bolognese sauce:

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

For Bechamel sauce:

• Flour - 50 gr
• butter - 50 gr
• 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:

We clean and chop the onion in half rings, lightly fry it in olive oil.

We install a meat grinder and make minced meat.

We shift in the pan to the onion and cook over medium heat.

To force the meat to brown evenly and not to burn it, you must constantly stir with a spatula and break all the large lumps.

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

After we remove the skin from them and grind in a blender.

Pour basil, black pepper and salt into the prepared meat to taste and pour the chopped tomatoes. Continue to simmer for 15 minutes.

For the sauce:

Melt butter on a stove in a cup, pour flour into it and beat thoroughly with a whisk. And then, lightly fry.

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

The mixture should be a consistency resembling a dough for fritters.

Sift flour into a bowl and drive an egg. Knead the dough, it should turn out crumbs, which we pour on a clean table and still knead with your hands.

It turns out a fairly elastic dough that needs to be wrapped in a film and left for 30 minutes.

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

Rub the cheese on a fine grater and start collecting lasagna.

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

And spread the leaves in an overlap.

On top we spread evenly the minced meat bolognese sauce.

Again, carefully lubricate the bechamel.

And sprinkle the whole mass with grated cheese.

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

Wrap the form with foil (try carefully not hitting the cheese) and send to the oven preheated to 180 degrees for 40 minutes. After we remove it and bake another 10-15 minutes until cooked.

We take the dish out of the oven and leave it to cool slightly.

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

  How to Make Bechamel Lasagna Sauce

Ingredients:

• Butter - 50 gr
• 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.

There we put a little melted butter and constantly stirring with a spatula, keep on the fire for two minutes.

Then pour in spices: nutmeg, pepper and salt to taste. Tomim a little more.

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

It remains only to remove the bay leaf from the Bechamel sauce.

And whoever liked it, cook for health.

  Delicious Lasagna with Chicken and Mushrooms

Are you interested in this dish? In this case, this recipe is sure to come in handy. It turns out it is quite versatile and is suitable for an ordinary family dinner as well as for a festive occasion.

Ingredients:

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

Cooking method:

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

Add chopped chicken fillet and pour in the cream.

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

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

We apply the sauce again and put the filling of fried meat and mushrooms on it already.

Sprinkle with grated cheese on top.

Cover with lasagna. It is in the same sequence that we repeat the following upper layers. And we complete the formation of the dish by laying out the sheets on which we apply Bechamel and sprinkle with cheese.

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

Our dish is ready, let it cool slightly and serve.

  Lavash lasagna recipe with minced meat

Fans of such a hearty and tasty dish will need this simple recipe, which is prepared simply and quickly, and in its taste is almost not inferior to the classic one.

Ingredients:

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

Cooking method:

Bring the minced meat over medium heat in a frying pan to a golden color, salt and pepper.

We rub cheese: parmesan on a fine grater, and mozzarella on a large.

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

And pour the grated tomatoes there. To taste, salt, pepper and simmer over low heat for 12-15 minutes until the whole mass is thickened.

Pita bread must be cut into four flat parts, each of them so that it is equal to the bottom of the pan.

Lubricate the form with oil and put one sheet of pita bread in it and coat it with tomato sauce.

Evenly distribute half the minced meat on top and sprinkle with parmesan. We put the next layer and do the same, only mozzarella cheese already.

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

We put the baking sheet in a preheated oven to 180 degrees for 30-35 minutes.

The dish is ready, eat on health.

  Lasagna Bolognese with Bechamel sauce (video)

Bon Appetit!!!

Lasagna is a traditional dish of Italian cuisine: aromatic, tasty and very hearty. In fact, this is a kind of casserole in which sheets of pasta (pasta in our opinion) alternate with meat stew and Bechamel sauce. There are an enormous amount of lasagna recipes, and I will share with you the one we love in our family.

I want to note right away that this is not a classic recipe for Lasagna Bolognese, but a variation on the theme. Some of the products that make up the original casserole are not loved by my family, so I selected the ingredients in such a way that everyone was full and satisfied. Read more about this below ...

Now a couple of important points and we will cook - wait a bit. I can not stop at the sheets for lasagna, which are of 2 types: requiring preliminary cooking and those that are placed directly in dry form (my version). This is always indicated on the product packaging, so carefully read the instructions on the box before proceeding with the preparation.

Bechamel sauce. A little trick (for those who don’t know): when cooled, a crust forms on the surface of this custard sauce, which is completely useless. But if you cover the dishes with a lid, condensation forms and there will be water in the sauce. We don’t need this either. So we do this: take the cling film and cover it with the sauce - we put it right on top, letting out air. In this position, leave Beschamel to cool completely (or lightly) if you need to store it for some time, and not use it immediately.

And one more thing: do not be alarmed by so many steps and a long description of the preparation! In fact, climbing at home is not so difficult, and not as long as it might seem at first glance. Having prepared it for the first time, each subsequent time will turn out to be tastier and faster. In addition, you will be able to independently come up with new recipes for lasagna, choosing the ingredients to the taste of your family.

Ingredients:

The basis:

Bolognese sauce:

(500 grams) (500 milliliters) (100 grams) (50 grams) (50 grams) (50 grams) (2 tablespoons ) (0.5 teaspoon) (0.5 teaspoon) (0.25 teaspoon) (1 piece )

Bechamel sauce:

Cooking in steps with a photo:

To prepare homemade lasagna, we will need quite a few different products, which I decided to divide into separate groups for convenience (see the ingredients for the recipe). So, let's take sheets for lasagna, milk, water, minced meat, cheese, wheat flour, butter and vegetable oil, tomato paste, carrots, onions, a celery stalk, bay leaf, a mixture of peppers, salt and sugar. I will tell you in detail about all products and possible options for replacing them in the steps below.

First of all, let's start making Bolognese sauce. To do this, we need a wide and deep pan (I have a diameter of 26 centimeters) or some thick-walled dishes, in which we pour a couple of tablespoons of refined vegetable oil (I use sunflower). We put the dishes on a slow fire and, while the oil is warming up, quickly prepare the vegetables (the weight is indicated in the already cleaned form). Peel the carrots and onions, then cut into small, small cubes and send them to the already hot oil. Next, cut (do not forget to wash, of course) with the same small cubes the juicy stalk of celery and add to the rest of the vegetables.

Fry vegetables over medium heat, stirring, until a pleasant ruddy color and half-cooked. It is not necessary to brighten strongly.

At the next stage of preparation of Bolognese sauce, we add minced meat to semi-prepared vegetables. Regarding product selection: you can use the one you like best. For example, from one type of meat or mixture - in my case it is pork and chicken in equal proportions. In addition, beef, veal, rabbit (definitely not my option) are perfect. Spread the minced meat in a pan and on a fire above the average (with constant stirring with a spoon or spatula), lightly brown it.

Next comes the time for the tomato component of the future Bolognese sauce. Here you can safely experiment: I use homemade tomato paste, but in general, chopped canned tomatoes without skin (grams 250-300), favorite tomato sauce (about 100 grams) or just fresh tomatoes (5-6 pieces of medium size) are perfect. In the latter case, you need to hold them for a couple of minutes in boiling water (after making a cross-shaped incision on the side of the opposite stalk), then remove the skin and finely chop the flesh. Do not forget to flavor the meat with vegetables bay leaf.

Pour 500 milliliters of water into the pan (it is best to use boiling water directly so as not to stop the heat treatment of the products). Of course, many will say that in the original you need to use wine (white or red dry), but personally in our family this option is not particularly welcome, so I add simple drinking water.

Mix everything thoroughly, cover the pan with a lid and make the smallest heating. In this form, our Bolognese sauce will be stewed for at least 1.5 (and preferably 2 or more) hours. He should not be seething - ideally shiver. Do not forget to mix the contents of the dishes several times.

We temporarily coped with the first task, so it's time to move on to the second component of the future lasagna - we are preparing a classic Bechamel sauce. The first thing you need to thoroughly warm the milk - it is not necessary to bring it to a boil, but it must be very hot.

Then we take a pan (or a stewpan) and put butter in it. We put on medium heat and let it completely melt.

Actively stir all the ingredients until smooth, without removing the saucepan from the heat. Thus, we brew flour in order to get rid of the characteristic flour flavor.

Then gradually add the hot milk in small portions (literally 1-2 tablespoons each), not forgetting to constantly stir the contents of the pan all the time. Do not let lumps form, otherwise they will be in the finished sauce.

Thus, we gradually introduce into the custard base all the hot milk, without removing the dishes from the medium heat and constantly stirring the sauce. Cook until the mass thickens and becomes homogeneous. In case there are still a few lumps, you must definitely wipe the mass through a sieve. However, with constant stirring, there should be no lumps!

Add salt and ground nutmeg. It is not necessary to take just as many seasonings as indicated in my recipe - this is a matter of taste.

Cook for another 1-2 minutes (do not forget to interfere) and remove the dishes from the heat. The thickness of the classic hot Bechamel sauce should be like a rather liquid sour cream. As cooling, this custard sauce thickens significantly. How to keep the sauce so that the crust does not form on the surface, I wrote in the introduction to the recipe.

After about 1.5 hours from the beginning of the quenching (after adding water), the Bolognese sauce will be almost ready - remove the lid (it will no longer be needed). Rather, for spaghetti, for example, it is already ready, but for lasagna it is still liquid. Salt and pepper the sauce to taste, add a little sugar to balance the acidity of the tomato paste. Throw the bay leaf - he gave his aroma and is no longer needed.

We do medium heat and, with constant stirring, evaporate excess moisture from the sauce. Bolognese for lasagna will be ready when there is no broth left at the bottom of the pan (if I may say so), but only vegetable oil and fat from minced meat. Try salt-sugar-pepper again and adjust the seasonings to your liking.

The penultimate stage of cooking lasagna is the assembly of the casserole. As a rule, for lasagna, either a square or rectangular shape of such a size is chosen so that the sheets fit perfectly into it. In my case, a rectangular glass shape of 25x15 cm is used - just such that 3 sheets in one layer fit well in it. Lubricate the bottom and walls of the mold with soft butter.

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

A couple of secrets:
  1. So that when cutting it does not fall apart, lay the sheets of paste on top of each other crosswise.
  2. Classic lasagna cheeses are parmesan and mozzarella, it is with these types of cheese that the dish turns out to be fragrant, juicy and slightly islandy.
  3. Sauce for cooking, as a rule, use tomato or bechamel and others based on it. Bolognese sauce and various others are also popular.

  Lasagna Sheets

  Ideal climbing combines the tastes of sauce, toppings and dough. To get a good result, dry sheets for lasagna should first be boiled for 2-3 minutes, and then immediately immersed in cold water. And better - in a very cold, 1-2 packs of ice cubes can be added to a bowl of water. In ice-cold water, the cooking process will instantly stop and the paste will not boil.
  You do not need to boil fresh pasta. It is enough to get it out of the package so that it warms up a little. And if you prepared the sheets of lasagna yourself, you should sprinkle them with flour and cover with a towel so that they do not wind.

  Classic Lasagna Recipe

It is prepared from several layers of dough, mixed with filling and filled with sauce. The dish turns out juicy, tasty and fragrant.

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

1. Peel the onion and garlic, then chop finely

  2. Sliced \u200b\u200bonions and garlic in olive oil

  3. Add the grated carrots to the pan on a coarse grater, and fry a little

  4. Add the minced meat to the fried vegetables, mix thoroughly, cover and simmer for 15 minutes

5. Salt the fried minced meat with vegetables, add the grated tomatoes on them, mix everything and simmer for a few more minutes

  6. Now prepare the sauce. Melt the butter over low heat and slowly pour in the flour, constantly stirring with a broom

  7. Pour in milk and stir constantly for 5 minutes until thickened

8. Grease the baking dish with olive oil and lay a sheet of lasagna on the bottom

  9. Evenly place 1/3 of the minced meat on a sheet

  10. Lubricate all 1/4 of the cooked sauce

11. Sprinkle on top 1/3 of the grated cheese and cover with the following sheet of lasagna

  12. Repeat this process twice more

  13. On the last, fourth sheet of lasagna, put the rest of the sauce and sprinkle with grated cheese on top


  14. The form with lasagna must be covered with foil.
  15. Place the lasagna in a preheated oven and bake for 30 minutes. Then, remove the foil and bake with lasagna for another 10 minutes.
  16. Hot lasagna can be served at the table.

  Oven minced lasagna recipe

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

• Ground Beef - 500 g
• Lasagna (dry leaves) - 250 g
• Tomatoes - 2 pcs.
• Butter - 25 g
• Flour - 1/2 tbsp
• MAGGI for pasta in tomato and meat sauce Bolonez - 2 amount
• Milk - 100 ml
• Cheese (hard) - 200 g

1. Prepare the bolognese sauce. Fry the minced meat in a pan with vegetable oil for 5-7 minutes

  2. Add finely chopped pulp of tomatoes and fry everything for about 5 minutes

  3. Add to the pan the contents of the bags “MAGGI for pasta in tomato and meat sauce Bololez” and 500 ml of water

4. Bring everything to a boil and simmer over moderate heat for 10 minutes, stirring occasionally

  5. Cook the bechamel sauce. Melt the butter in a saucepan, add flour and fry over medium heat, stirring constantly, for about 3 minutes

  6. Pour in the milk and, continuing to stir, boil the mixture over low heat until thickened (about 5 minutes). Add salt and pepper at the end.

7. Grease the bottom of the refractory mold with butter, evenly spread bechamel sauce on the surface, then lay out 2 sheets of lasagna. Put a layer of Bolognese sauce on top of the sheets, sprinkle with grated cheese and pour bechamel sauce, but not too thick

  8. Replace the lasagna sheets. Repeat the sequence of layers. Put the remaining bechamel sauce on the sheets of lasagna with the last layer and sprinkle with cheese. Send lasagna to an oven preheated to 190 degrees for about half an hour

  9. When serving, garnish with lasagna with basil leaves.

  Pita Lasagna

A quick option for pita lasagna. You will need pita sheets of any shape.

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

1. You can take any pita bread and, if necessary, cut the sheets a little to fit the shape

  2. Prepare meat sauce for lasagna. Peel and chop the onion into small cubes, fry in vegetable oil until transparent. Add the minced meat to the onion, mix and fry everything until the meat is ready. Add tomato paste, water, sugar, herbs, salt and pepper to taste. Simmer everything for another 5 minutes.

  3. Cook the bechamel sauce. Melt the butter in a saucepan, add flour and fry. Gradually pour the milk into the mixture. Stir vigorously with a whisk or spoon so that there are no lumps. Over medium heat, stirring slowly, bring the sauce to a boil. Pour nutmeg and salt to taste

  4. Lasagna I collect in a round form. Put a sheet of pita bread on the bottom of the form, then grease with bechamel sauce (about 2 tablespoons), and spread meat sauce (2-3 tablespoons) on top, cover with a sheet of pita bread and continue to alternate layers


  5. Lubricate the last leaf with bechamel sauce and sprinkle with grated cheese. Bake lasagna in an oven preheated to 180 degrees, about 25 minutes until golden brown

  6. Let the lasagna stand in the shape of 15-20 minutes, so it will be easier to chop

  Vegetable Lasagna

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

1. Cooking the bolognese sauce. Sauté minced chicken with onions and dried herbs

2. When the minced meat “sets,” add the tomatoes in their own juice, salt and chopped garlic. Stew everything until thick

3. Add the spinach leaves and let them wither. Fresh spinach can also be used. If frozen, then it should be added to the sauce a little earlier.

4. Cook the bechamel sauce. Mix low fat cottage cheese with salt and egg. It is worthwhile to squeeze out as much excess moisture as possible from the cottage cheese, and only then mix it with the rest of the ingredients.

  5. Using a sharp knife, divide the zucchini into thin plates. Put them on paper towels, sprinkle with salt and cover with a towel. Leave on for 15 minutes so that excess moisture comes out of the vegetables. Then dry the pieces again. You can cut the zucchini and thin rings, the taste of the dish will not suffer

6. Spread a spoonful of bolognese sauce on the bottom of the mold and lay on it the first layer of squash slices. Alternating zucchini with bolognese sauce and curd mixture, fill out the form

7. On the surface, spread the rest of the curd mixture and sprinkle everything with grated cheese. Bake in a preheated oven to 190 degrees, 30 minutes, covering the form with foil. If excess liquid has collected in the mold during this time, drain it, and then let the lasagna bake for another 15 minutes, but without foil.

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