How to cook lasagna properly. Making homemade lasagna according to the best recipes

1. Check the information on the packaging of the lasagna sheets. Sometimes they do not require pre-cooking.
2. If, according to the instructions, the sheets need to be boiled first, put them in boiling salted water. Cooking takes literally 3 minutes, as the sheets should remain harsh.
3. The sheets may stick together during cooking. To prevent this, cook them in portions or one at a time, and add a little vegetable oil to the water. After boiling, place the sheets in a single layer on a clean towel to dry slightly.
4. If you prefer to make your own dough, there is a recipe for homemade lasagna 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 is not low. It should contain at least 3-4 layers of dough.
6. Let cool slightly before slicing the lasagna.

Ingredients

• 2 tablespoons olive oil
• 1 onion;
• 500 g ground beef;
• salt to taste;
• 500 g trade winds or fresh tomatoes without skin, 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 lasagna sheets;
• 50 g parmesan.

Preparation

Heat the oil in a skillet and sauté the finely chopped onion until golden brown. Add the minced meat and fry, stirring occasionally, until the meat is tender. Season with salt and pepper.

Add the trade winds or tomatoes, stir and cook over low heat for about 10 minutes. Then combine the mass with the basil.

In a saucepan, melt the butter over moderate heat. Stir in flour with a whisk. Without stopping whisking the mixture, gradually pour in the milk. Cook the béchamel sauce, stirring constantly, until it thickens. Season with salt, pepper and nutmeg.

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

Ingredients

• 2 teaspoons 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 a bunch of parsley;
• 350 g lasagna sheets;
• 700 g mozzarella.

Preparation

Heat oil in a large skillet. Put the minced meat there and fry until tender. 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 warm. Combine the ricotta, half the grated Parmesan, nearly all the chopped parsley, pepper and salt.

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

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

tasteofhome.com

Ingredients

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

Preparation

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

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

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

Cover the tin 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 butter
• 1 tablespoon flour;
• 400 ml of milk;
• ground nutmeg - to taste;
• 200 g lasagna sheets;
• 300 g mozzarella.

Preparation

Chop the onion finely and lightly fry in a skillet with heated oil. Chop the mushrooms into large pieces or thin slices, add to the onion and cook, stirring occasionally, for about 10 minutes. Season with salt and pepper.

Melt the butter in a saucepan. Stir in flour with a whisk. Pour in milk gradually and cook the 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 lasagna sheets on top. Spread some of the filling over them, sprinkle with some grated cheese and brush with sauce. Repeat layers. Cover 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 lasagna sheets;
• 100 g parmesan.

Preparation

Melt 50 g butter in a saucepan. Whisk in flour and cook for 1-2 minutes. Pour in milk and stir until the bechamel thickens. Season with salt and pepper, add bay leaf and cook for another 5 minutes. Remove the lavrushka from the sauce.

Melt the remaining butter in a skillet 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 ricotta, a couple of tablespoons of béchamel sauce, nutmeg, salt and pepper.

Oil a baking dish. Place some of the lasagna 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 lasagna 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 bread crumbs;
• a few tablespoons of vegetable oil;
• 500 g ricotta;
• 680 g marinara sauce;
• 250 g lasagna sheets;
• 400 g mozzarella.

Preparation

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

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

Whisk the ricotta and remaining egg together. 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, spread out some of the chicken and sprinkle with some of the grated mozzarella.

Repeat the layers so that the marinara and the rest of the mozzarella are on top. Cover the tin with foil and place in an oven preheated to 180 ° C for about 50 minutes. Remove the 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 lasagna sheets;
• 50 g of walnuts.

Preparation

Rub raw pumpkin and cheese on a coarse grater.

Melt in a skillet butter... Stir in flour. Continuing to stir, add milk and cook until thick. Season the sauce with salt, nutmeg and pepper.

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

Bake for 20-25 minutes at 170 ° C.

jamieoliver.com

Ingredients

• 3 eggplants;
• 7 tablespoons olive oil
• 3 cloves of garlic;
• a few sprigs of thyme;
• ground chili - to taste;
• 800 g of tomatoes in 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 lasagne sheets.

Preparation

Place the eggplants in a colander and place over a saucepan of boiling water. Steam vegetables for 30 minutes. Then cut in half, scoop out the pulp with a spoon and chop finely.

Heat 6 tablespoons of oil in a skillet over medium heat. Top with chopped garlic, thyme leaves, eggplant and chili powder. Cook, stirring occasionally, for 10 minutes.

Add the tomatoes to the skillet and chop them with a spatula. Then pour in the vinegar and toss in almost all of the basil leaves. Bring the mixture to a boil and simmer for 10 minutes over moderate heat until thickened. 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 grated cheese, cover with a few lasagna sheets and repeat layers. Place the grated cheese and cheddar slices on top of the vegetable sauce.

Bake the lasagne at 200 ° C for 25-30 minutes. Garnish with the remaining basil leaves and spoon over the oil before serving.

Ingredients

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

Preparation

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

Chop the chicken and broccoli into large chunks.

Lubricate a baking dish with some of the sauce and cover with a few lasagna sheets. Top with some chicken, broccoli and grated mozzarella and brush with sauce.

Repeat layers. Brush the last layer of lasagna sheets with sauce and sprinkle with cheese. Cover the tin 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 vegetable oil;
• 1 onion;
• 2 tomatoes;
• 170 g 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 ham;
• 200 g of hard cheese;
• 200 g lasagne sheets.

Preparation

Heat the oil in a skillet and sauté the diced onions and tomatoes. Add tomato sauce, salt and pepper and cook until most of the sauce has evaporated.

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

Dice the ham 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 béchamel sauce over the last layer of cheese. Bake the lasagne at 180 ° C for about 30 minutes.

Bonus: recipe for lasagna sheets

Ingredients

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

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

Preparation

Make a hole in the middle of the flour. Break eggs in there and add salt. Beat the eggs with a fork, combining them with the flour.

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

Sprinkle flour on a work surface, place the dough on it and cut it into three equal pieces. Flatten them slightly with your hands and walk 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 turn out to be thin, you can use them without pre-cooking. If you still can't roll the sheets out properly, blanch them in boiling water.

Minced lasagna is one of the most popular variations of an Italian dish that is easy to make at home. As dense layers, between which the minced meat is laid, they can serve as finished sheets lasagna and pita bread, plates unleavened dough, pasta and even some vegetables. Minced meat can also be different: chicken, pork, pork and beef, etc.

The classic recipe for lasagna with minced meat in the oven

Main components of this recipe- ready-made sheets for lasagna and minced meat. The traditional béchamel sauce is used for the filling, and the dish is baked under a layer of grated cheese. For baking, you need a baking sheet or rectangular shape.

Cooking time: 50-60 minutes

Servings Per Container: 8.

1 hour. 25 minutes Seal

Bon Appetit!

Lasagne with minced chicken and béchamel sauce

The minced chicken in this recipe can be used either ready-made or made with your own hands by chopping chicken fillet in a blender or meat grinder. Classic sauce bechamel goes well with lasagna and chicken meat, the dish turns out to be satisfying, but does not leave a feeling of heaviness.

Ingredients:

• Minced chicken - 300 g.
• Lasagne - 1 pack.
• Onions and carrots - 1 pc.
• Tomato paste - 1 tbsp l.
• Garlic - 3-4 cloves.
• Butter or margarine - 100 g.
• Flour - 100 g.
• Cheese - 200 g.
• Milk - 400-500 ml.
• Salt, pepper, nutmeg to taste.

Cooking process:

1. Make a vegetable fry from chopped onions and carrots, keeping them in a pan with oil for about 10 minutes with regular stirring.
2. Put the minced meat to the vegetables and fry with them almost until tender. Then add the tomato paste, salt, garlic and seasonings and simmer for 7-10 minutes, making sure that the food does not burn.
3. Melt butter or margarine in a saucepan or saucepan. Turn on low power on the stove and add flour, stirring constantly.
4. Pour milk into flour fried in butter, stir thoroughly so that no flour clots remain. When it starts to boil, stir the contents and keep on the stove to thicken.
5. Put lasagna sheets, filling and minced meat in layers in the prepared form. Grease the mold with oil before laying out. The last should be the lasagna sheets. You need to try to distribute the sauce so that there is a part left for pouring all the layers together.
6. Grate the cheese and sprinkle with lasagne on top. For piquancy, you can mix cheese with spices such as oregano or a mixture of Italian herbs.
7. Heat the oven at 180-200 degrees, put the lasagne inside and cook for 30-40 minutes. Juicy italian dish goes well with fresh vegetables, green salad and light drinks.

Bon Appetit!

A simple and delicious recipe for lavash minced lasagna

Lavash is quite capable of replacing the classic lasagna sheets. With it, the dish cooks faster and turns out to be easier. You can use large sheets or cut them into pieces, thus varying the number of layers and the dimensions of the finished dish.

Ingredients:

• Minced meat - 500 g.
• Lavash - 3 sheets.
• Tomatoes - 7 pcs.
• Onions - 1 pc.
• Cheese - 200 g.
• Butter - 3 tbsp. l.
• Mozzarella cheese -150 g.
• Milk - 250 ml.
• Garlic optional.
• Salt and seasonings to taste.

Cooking process:

1. Fry the minced meat and onions in a pan. At first, it is better to do this without using a lid, so that excess liquid comes out, and the meat component and onions become crispy. After adding salt and spices, close the lid and simmer the contents for 7 minutes.
2. Peel the tomatoes immediately by scalding them with boiling water or remove them gradually, rubbing the tomatoes through a sieve or grater. You can use a blender. Squeeze the garlic into the tomato mass (or do not use it) and simmer the tomatoes in a separate container for about 15 minutes, you can add a little salt.
3. Weld the bechamel filling. Fry the flour in oil for a few minutes, then pour in milk, stir in the mixture and boil until thick.
4. Prepare a cheese layer in advance. Grate hard cheese on a grater, leave it aside for now. Cut the mozzarella into chunks and also push aside until use.
5. Put a sheet of pita bread in a mold, treated with butter on all sides and bottom. Then grease it with stewed tomato gruel. Then pour out some of the béchamel sauce and lay out a layer of minced meat. On top of the minced meat is a piece of grated cheese.
6. Repeat the layers in the same sequence. And on the topmost place tomato paste, béchamel and mozzarella pieces.
7. Turn the oven on 180 degrees. Cover with foil and bake for 20 minutes. Then continue to bake without foil for another 15-20 minutes. The lasagna will turn out to be delicious, aromatic, ruddy and incredibly tasty.

Bon Appetit!

Lasagne with minced meat and mushrooms at home

Any mushrooms you have will work for lasagna, preferably boiled ones. IN fresh only mushrooms are suitable for roasting. The volume of the mushroom mass can be varied to your taste.

Ingredients:

• Minced meat - 500 g.
• Mushrooms - 300 g.
• Lasagne sheets - 1 pack.
• Tomatoes - 3 pcs.
• Onion - 1 head.
• Vegetable oil - 100 g.
• Tomato paste - 2 tbsp l.
• Salt and pepper to taste.
• Cheese - 300 g.
• Flour - 100 g.
• Milk - 700 ml.
• Butter - 70 g.
• Nutmeg - ¼ tsp

Cooking process:

1. Boil mushrooms (all except champignons) in salted water for 20-30 minutes, then rinse and dry. Depending on the size, cut into 2-4 pieces, and small pieces can be used whole. Fry in a pan. If you are cooking mushroom lasagna, rinse them well, cut them and fry them right away.
2. Pass the onion in half rings on sunflower oil, and then add minced meat to it. Fry the onion and minced meat for 10 minutes without a lid, stirring a couple of times.
3. Remove the peel from the tomato in a convenient way for you: you can pour it over with boiling water and remove, or you can try it without using boiling water. Cut the tomatoes into several pieces and place them in the pan for the minced meat. Send tomato paste there. Put out everything for about 15 minutes.
4. Béchamel sauce traditional technology: put a container with butter on the stove, add and mix flour, pour in milk and, stirring everything, cook the mass until the required thickness is reached. During cooking, add nutmeg to taste.
5. Put a layer of lasagna sheets in a deep and wide mold, oiled with oil. Top - béchamel sauce, and then - minced meat.
6. Put the sheets again in the next layer, then the sauce, and then the mushrooms. The last layer in the workpiece should be lasagna sheets covered with sauce.
7. Grate the cheese. You can take any hard cheese, but if you want a dish as close as possible to the original Italian cuisine, take Parmesan. Sprinkle the cheese over the top layer of the lasagna.
8. Bake lasagna with mushrooms in the oven for 20-30 minutes at 180 degrees. After removing from the oven, you can decorate the finished dish with herbs.

Bon Appetit!

Classic lasagna recipe with minced meat and cheese

Cheese plays the main role in this recipe, it is used in three types: parmesan, ricotta and mozzarella. Instead of béchamel sauce, the lasagne is filled with Italian marinara tomato sauce, which you can buy in the store or make at home.

Ingredients:

• Minced beef or pork and beef - 400-500 g.
• Lasagne (sheets) - 350-400 g.
• Marinara sauce - 800-900 g.
• Parmesan cheese - 50 g.
• Ricotta cheese - 450 g.
• Mozzarella cheese - 600 g.
• Garlic - 2 cloves.
• Olive oil, salt, pepper, oregano, parsley.

Cooking process:

1. Fry the minced meat in oil along with chopped garlic, oregano, pepper and salt.
2. Put the marinara sauce with the minced meat, mix the ingredients and keep in the pan for a few minutes until the sauce reaches the minced meat temperature.
3. Grate Parmesan and divide into 2 parts. Mix one half with crumbled ricotta cheese, set the other aside.
4. Cut the mozzarella into plates and leave aside for a while.
5. Line the mold with parchment or grease with oil and sprinkle with flour. Put part of the minced meat in the first layer.
6. Lay the lasagna sheets on a layer of minced meat, then a part of the ricotta with parmesan and a part of the mozzarella slices.
7. Repeat the layers again: minced meat with marinara, lasagna sheets, then grated cheeses and plates.
8. Cover the last layer of sheets with a thin layer of minced meat and finish laying the layers with cheese.
9. Put the lasagne covered with foil in the oven, turn on the 180-190 degrees mode and bake for 15 minutes. Then remove the foil, increase the temperature by 10-20 degrees and cook for another 20 minutes.
10. Serve the finished lasagne with chopped parsley. You can also use other herbs of your choice.

Bon Appetit!

Lazy minced lasagna - a simple and quick recipe

This recipe uses lasagna sheets instead of boiled pasta... You can cook such a dish from a mixture different varieties pasta... You can also use unclaimed pasta that has stood in the refrigerator.

Ingredients:

• Minced meat - 0.4-0.5 kg.
• Champignons - 250 g.
• Tomatoes - 200 g.
• Onions - 100 g.
• Cheese - 200 g.
• Pasta - 500-600 g.
• Flour - 70 g.
• Milk - 500 ml.
• Butter - 50 g.
• Salt, seasonings, vegetable oil.

Cooking process:

1. Boil the pasta until half cooked, discard in a colander. It is recommended to take hard pasta and it is better if they are large curly. Spaghetti and lasagna noodles will not work.
2. Fry the minced meat with diced onions in a skillet for 10-15 minutes.
3. Turn the mushrooms into plates and fry separately. This will take just a couple of minutes.
4. Remove the skin from the tomatoes, cut them into cubes and add to the mushrooms. Season with salt and pepper, stir and keep in a skillet covered for 7-10 minutes.
5. Then mix the minced meat and the mass of mushrooms and tomatoes, simmer everything under the lid for 5-7 minutes.
6. Cook the sauce from flour, butter and milk. The sequence of actions is as follows: gradually add flour to the oil heated in a pan and stir it with a spatula. After that, slowly pour in the milk, providing the mixture with a uniform consistency by constant stirring. Be sure to knead the lumps if they do form. Hold the sauce over low heat until it acquires the desired thickness. Add salt and ground pepper to the sauce after boiling.
7. Grate the cheese with a grater. Any kind of hard cheese is suitable for lasagna; again, you can use a product that has stuck in the refrigerator.
8. Prepare a baking dish. You can use glass, metal or silicone. Any of them should be greased with oil before laying out the layers of the dish.
9. Place the pasta in the first layer. Sprinkle them with a little cheese, and then put some of the minced meat with mushrooms. Drizzle with sauce. Continue to lay out the layers in the same sequence until the products are fully used.
10. Sprinkle cheese on top and send to the oven. At a temperature of 180-190 degrees, bake the lasagne for 20 minutes. Serve the dish with fresh herbs or vegetables.

Bon Appetit!

Delicious zucchini lasagna with minced meat

This recipe is ideal for healthy eating and squash lovers. In such lasagna, the layers of dough are replaced by layers of vegetables, which makes the dish less nutritious.

Ingredients:

• Minced pork or beef - 400 g.
• Large zucchini - 2 pcs.
• Tomatoes - 2 pcs.
• Onions - 1 pc.
• Garlic - 3 cloves.
• Hard cheese - 200 g.
• Butter - 30 g.
• Flour - 70 g.
• Milk - 250 ml.
• Vegetable oil, salt, pepper, spices.

Cooking process:

1. Peel the zucchini from the unnecessary top layer and inner pulp with seeds. Cut them into long slices, preferably along the length of the lasagna baking dish, but not required. Fry the vegetables on both sides for a couple of minutes to soften but not fall apart.
2. Heat the minced meat. Fry it in a frying pan to remove excess liquid, add the diced onion and also fry it with the minced meat.
3. Put the tomatoes, peeled and cut into pieces, into the minced meat. Cover the container with a lid, simmer over low heat for 10 minutes. At the end of simmering, add chopped garlic. Balance the taste in terms of the amount of spices and salt.
4. Prepare the sauce for pouring the lasagna. Pour the flour fried in butter with milk and create a homogeneous mass from all the components, reminiscent of sour cream in density. To do this, it is enough to hold the sauce over the fire for 5-7 minutes after boiling.
5. In a mold protected from sticking with oil or parchment, begin to lay the layers of lasagna. First - a layer of zucchini, followed by a minced meat filling and a part of the sauce. So repeat until you run out of products.
6. Grate the cheese and sprinkle it over the top of the layered dish. Bake lasagne for 20 minutes at 180 degrees. After turning off the oven, hold for another 10 minutes and serve in portions. Suitable for zucchini lasagne creamy garlic sauce and fresh bread.

Bon Appetit!

Step-by-step recipe for cooking lasagna in tomato sauce

The sauce for this dish is prepared on the basis of tomato juice, but you can also use fresh tomatoes, chopped in a blender. In lasagne, tomato notes will prevail, and cheese crust will give a creamy flavor.

Ingredients:

• Lasagne plates - 1 pack (300-400 g.).
• Minced meat - 500 g.
• Tomato juice - 0.5 l. or tomatoes - 700 g.
• Cheese - 300 g.
• Onion - 1 head.
• Garlic - 3 cloves.
• Vegetable oil, salt, pepper, basil.

Cooking process:

1. The first step is to prepare the tomato sauce. To do this, take half a liter of tomato juice, pour it into a saucepan, boil, and then evaporate a little for 10-15 minutes. Add to it dried basil... If you use tomatoes, you need to remove the skin from them, pass through a blender, and then place in a pan and simmer for 10-15 minutes over low heat. Then season with salt and basil.
2. Fry the minced meat in a frying pan with small onion cubes. If the minced meat is dry, you can pour in a few tablespoons of water and simmer it under the lid. At the end of cooking, add chopped garlic, salt and pepper to the minced meat, make sure there are enough flavor enhancers.
3. Grate cheese on a coarse grater and set aside. Since it is needed not only for sprinkling the top, but also for the layer, its volume can be increased.
4. Grease a deep thick-walled mold with oil. Lay out the lasagna plates, then a few tablespoons of sauce, then mince and a thin layer of cheese. Continue this alternation until the stock of products runs out.
5. Sprinkle the cheese lasagna on top and pour over the remaining sauce. Bake the dish for 25-35 minutes in the oven at 180-190 degrees. Serve with your favorite vegetables - fresh or pickled.

Bon Appetit!

Homemade eggplant lasagna with minced meat

In this recipe, the lasagna plates are replaced with layers of eggplant. Since this vegetable goes well with all the ingredients in lasagna, the dish is delicious. An important point in its preparation is the preparation of eggplants, the removal of excessive bitterness from them.

Ingredients:

• Eggplant - 0.4 kg.
• Tomatoes - 0.3 kg.
• Onions - 0.1 kg.
• Minced meat - 0.5-0.6 kg.
• Cheese - 200 g.
• Basil, oregano, marjoram - ¼ tsp each
• Salt, pepper, vegetable oil.

Cooking process:

1. Before cooking, cut the eggplants into longitudinal plates 2-3 mm thick. Put them in a bowl of water, add salt and leave for 20-30 minutes. At the end of the specified time, rinse the eggplant plates removed from the salt water. Let them dry, and then fry in a pan so that they become transparent. It is important not to overexpose the vegetable in the pan.
2. Do minced meat: fry it with onions until golden brown and moisture evaporates. Add a little salt and pepper - it is better to make up for the lack of these components at the end of cooking.
3. Cook tomato filling... To do this, prepare the tomatoes: remove the skin from them, chop them in a blender and boil them in a container under a lid for about 15 minutes. Add basil, oregano and marjoram to the sauce, as well as garlic passed through a garlic.
4. Put a layer of eggplants in a dish prepared for use in the oven. After that, distribute some of the minced meat over it and pour some tomato sauce.
5. Repeat the sequence of laying out the layers several times, and cover the last with thickly grated cheese. If you like more calories, you can "draw" a mayonnaise mesh before the cheese layer.
6. Bake the eggplant lasagna for 30 minutes in the oven at 180-190 degrees.

Bon Appetit!

How to cook minced lasagna in a slow cooker

In a multicooker, lasagne is prepared quickly and simply, the only caveat: it is difficult to pick up the sheets in the shape of the bowl of the unit, but they can be broken. The rest of the recipe is almost no different from the classics. It also uses minced meat, a mixture of cheeses and Italian herbs.

Ingredients:

• Minced beef - 500 g.
• Lasagne plates - 400 g.
• Onion - 1 head.
• Tomatoes - 300 g.
• Garlic - 3 cloves.
• Sugar - 1 tsp
• Tomato sauce - 100 g.
• A set of cheeses: mozzarella, ricotta, parmesan - 150 g each.
• Italian herbs - 1 tsp
• Salt, olive oil, pepper.
• Parsley greens.

Cooking process:

1. Before sending the lasagna ingredients to the multicooker, you need to prepare some food. So, the minced meat must be fried in a pan with onions for several minutes without overcooking it. Place the garlic, salt and Italian herbs in the pan. Turn off the stove and let the meat stand while the tomatoes are cooking.
2. Pass the tomatoes through a blender. Whether it is necessary to first remove the skin from them - decide for yourself. Still, in a blender, it will be crushed as much as possible and is unlikely to spoil the consistency. After the tomatoes need to be put in a frying pan with minced meat. Turn on medium heat, add a spoonful of sugar and simmer the mixture under the lid for 15 minutes.
3. Crumble the ricotta cheese and mix with grated Parmesan and finely chopped parsley.
4. After greasing with oil, pour a few tablespoons of tomato sauce into the multicooker bowl (you can use ketchup).
5. Line the bottom of the bowl with lasagna plates, breaking some of them to form a solid layer.
6. Then lay a layer of minced meat with tomatoes on the plates.
7. Grate mozzarella or cut into strips and place a layer on the minced meat, then sprinkle with ricotta with parmesan and herbs. So repeat the layers several times. Finish the styling, of course, with cheese.
8. Set the "Baking" mode in the multicooker. Close it with a lid and cook lasagna for 40-45 minutes at a temperature of 120 degrees.
9. Serve lasagna with chopped herbs in portions.

Bon Appetit!

Lasagna is an Italian dish popular all over the world, made from sheets of dough, filled with filling, poured with sauce and sprinkled with cheese. There are many different options cooking lasagna. The filling for lasagna can be both minced meat and various sausages, vegetables, seafood, and even fruits and berries (for making sweet options).

Cooking secrets:

1. Lasagna paste now you can buy ready-made in almost any supermarket, but the lasagna will be tastier if you cook the pasta yourself, especially since it is not difficult. You will need two types of flour. Wheat flour of the highest grade and flour of the second grade, also called durum. If you are afraid to make a mistake with the choice of durum flour, then look in stores for flour, on the package of which there will be GOST 16439-70.

Mix 250 gr. each type of flour and sprinkle it on the table. Make a depression in the center of the slide and pour in 4 large eggs. Add salt, a teaspoon of olive oil and knead the dough.

Ready dough wrap with cling film and put in the refrigerator for half an hour. After your dough has rested in the refrigerator, shape it into an oblong sausage with your hands and cut into equal parts. Sprinkle each resulting piece with a small amount of flour and roll it out with a rolling pin or a special machine. The lasagna dough needs to be rolled out quite thinly, but it should never be transparent or tear. The thickness of the rolled sheet should be about 1.5 - 2 millimeters. After rolling out the dough, cut it into long, even, wide strips. This lasagna paste should not be stored for long. Better to cook it at one time.

2. If for cooking lasagna you still decide to take ready-made purchased pasta sheets , then pay attention to the preparation method, which is indicated on the package. Some types of ready-made lasagna pasta need to be boiled before use, while others only need to be soaked in water. In order to boil purchased sheets of pasta for lasagna, boil water at the rate of 1 liter of water per 100 grams of pasta, salt it to taste and add 1 - 2 tbsp. tablespoons of olive oil. The oil is added so that the pasta sheets do not stick together during cooking. Place the pasta sheets in boiling water one at a time and cook until half cooked. The finished pasta should be pliable, but slightly crispy. The Italians call this cooking method "al dente" (al dente - Italian for a tooth).

3. Another important step in the preparation of lasagna is correct stacking of paste sheets ... It is important to remember that the pasta sheets should be stacked crosswise... On the first layer, all sheets are laid out in one direction, then the filling is laid out, and on the next layer, the pasta sheets are laid out crosswise with respect to the previous layer of paste sheets. This way of stacking the sheets will make your lasagne more durable and when cut, it will not fall apart so you can serve the lasagna in an even, nice bite.

4. The best dishes for baking lasagna are even square shapes. ... The square baking dish will allow you to take all the pasta strips of the same size and thus save you a lot of time that you might have spent cutting the strips of different lengths for a rectangular shape. It is best if the baking dish is made of heat-resistant glass or ceramic, but you can also take a dish with non-stick coating or a thick-walled cast iron mold. But from thin-walled metal or aluminum molds better to refuse. Lasagna in this form does not bake evenly and often burns.

5. Classic cheeses for lasagna mozzarella and parmesan are considered, it is the combination of these two cheeses that gives the lasagne a juicy tenderness and at the same time sharpness and aroma. However, you should not limit your imagination to such a strict framework. Any of your favorite cheese is suitable for lasagna, any types of soft, cream cheese with hard, aged cheeses with a pungent aroma and pungent taste. Follow the recipe when placing cheese in lasagne. Some recipes require each layer of lasagna to be sprinkled with cheese, while others advise to sprinkle only the last, top layer. There are lasagna recipes in which only sauce and several types of cheese are used for the filling.

Grease a baking dish with olive oil and pour a little béchamel sauce on the bottom, lay out the prepared pasta sheets, grease with béchamel again, spread out large pieces of mozzarella and any blue cheese, sprinkle with grated parmesan, add the next layer of pasta, sauce and cheeses, continue stacking until you will not get 6-7 layers. Brush the top with a thin layer of béchamel sauce and sprinkle heavily with Parmesan. Bake in the oven until the top layer of cheese is browned. This cheese lasagna goes well with a glass of dry white wine.

6.Variety of lasagna sauces boggles the imagination. These are tomato sauces with the addition of various spices, seasonings, vegetables, smoked meats and sausages, and various creamy sauces and sauces based on broths. Probably only pizza can boast of a wide variety of sauces used for its preparation. But a classic and favorite lasagna sauce for most cooks, béchamel sauce is rightfully considered ... This gentle thick sauce It's not hard to cook at all.

Bechamel sauce for lasagna:

Melt 50 grams of butter in a saucepan, add 2 tbsp. tablespoons of flour and fry for a couple of minutes, stirring thoroughly. Heat 500 ml in another saucepan. cream, bringing them almost to a boil, but without letting it boil, add salt. The hotter your cream is, the less chance of lumps forming in the sauce. Pour the cream into the toasted flour in small portions, stirring thoroughly each time. In consistency, the finished sauce should resemble sour cream. Cream can be replaced with milk or strong meat broth, or you can add your favorite spices.

7. Meat filling for lasagna , more often called a stew, is made from any type of meat in any combination. Most often, minced meat is fried with onions and vegetables, and then stewed with finely chopped tomatoes or tomato sauce. Delicious and tender stew for lasagna it turns out if you take in equal amounts pork, lean beef and minced chicken... Heat some olive oil in a deep skillet or saucepan and fry the very finely chopped onion... When the onion is browned, add the minced meat and fry for 5 to 7 minutes, stirring constantly. Make sure that the minced meat does not burn! Then add finely chopped peeled tomatoes or tomato sauce, ground black pepper, bay leaf and salt to the minced meat. Simmer for 20 minutes over medium heat, stirring constantly. Cool the finished stew and mix with the béchamel sauce.

8. Of course, lasagna fillings are not limited to just meat fillings. The lasagna turns out to be very tasty, for which the stew is prepared from seafood ... Take 200 grams of peeled shrimp, mussels and squid each, boil them until half cooked in lightly salted water and place in a deep frying pan with preheated olive oil. Add chopped tomato pulp, a glass of water, bay leaf and simmer, stirring constantly, for 15 minutes. Add finely chopped parsley to the stew a couple of minutes until tender. Make bechamel sauce in milk with a pinch of nutmeg and black pepper. Pour some béchamel sauce into the bottom of a greased baking dish, add a layer of lasagna pasta, then seafood stew, top with béchamel sauce and sprinkle with cream cheese. Repeat this several times. The top layer should be a layer of stew sprinkled with sauce and thickly sprinkled with cheese. Bake in the oven for 40 minutes at 180 degrees. Serve with any green salad.

9. It turns out very tasty lasagna with vegetables and mushrooms ... Fry separately 200 gr. finely chopped champignons. Cut a small eggplant, zucchini and a couple of colorful bell peppers into small cubes. Heat the olive oil in a deep frying pan, fry the finely chopped onion in it, and then add the prepared vegetables, fry everything together for a few minutes. Add a little tomato paste to the fried vegetables and simmer for 10 minutes, cool, add fried mushrooms and béchamel sauce. Place the lasagne pasta in a greased dish, then vegetable stew and pieces of mozzarella, repeat this on each layer, there should be at least five layers. Top with béchamel sauce and parmesan. Bake in the oven for 30 to 40 minutes. For those vegetarians who do not consume any animal products at all, cheese can be replaced with any kind of soy cheese or vegetarian cheddar, and bechamel can be cooked on vegetable broth or soy milk.

10. Great success sweet lasagna ... Take 400 grams of canned cherries without syrup, mix with 1 - 2 tbsp. l. finely chopped almonds, 4 tablespoons sugar and 1 tsp. cinnamon. Beat separately with a mixer until formed homogeneous mass 500 grams of cottage cheese, 100 ml. cream, 1 tbsp. l. lemon juice, 1 sachet vanilla sugar and 50 gr. Sahara. Grease the lasagna dish with butter, lay out a layer of lasagna paste (boiled until cooked and chilled!), A layer of cottage cheese, a layer of berries, repeat until the filling ends. For such lasagna, 3-4 layers are enough. Put the lasagne laid in this way, put it in the refrigerator for an hour and a half. Serve garnished with whipped cream and sprinkled with chopped nuts.

LASAGNA RECIPES

Lasagne with zucchini

for 4-6 servings:

9 dry lasagne sheets
1 tablespoon olive oil
1 onion
6 medium zucchini
2 cloves of garlic
450 grams of soft cottage cheese or ricotta
2 eggs
100 grams of parmesan cheese
30-40 g basil, chop or finely chop
350 grams of tomato sauce

Preheat oven to 180 ° C (350F).

In a large saucepan, bring water to a boil and season with salt. Boil the lasagna sheets in boiling water for 5 minutes. Drain, douche the pasta with cold water and lay in a single layer on a towel to keep it from sticking together.
Meanwhile, finely chop the onion, garlic and basil. Grate the zucchini on a coarse grater and squeeze to get rid of excess liquid. Grate the cheese on a fine grater. In a large skillet over medium-high heat, heat the olive oil, add the onions and garlic, and fry until soft. Then add the zucchini and fry for another 3-4 minutes, until they soften slightly and turn bright green.

Remove the pan from heat and add 250 g of cottage cheese, 75 g of cheese, basil, salt and pepper to the zucchini. In a separate bowl, beat the eggs, add 200 grams of cottage cheese and stir until smooth. Season with salt and pepper to taste. Set aside.

Distribute 1/3 of the tomato sauce on the bottom of the dish. Place three lasagna sheets on top of it so that they overlap slightly. Spread half of the courgette mixture on top. Repeat the layers one more time, finishing with a layer of pasta. Top up with lasagne egg mixture and sprinkle with the remaining cheese.

Bake in a preheated oven for 20-30 minutes, or until the lasagne is warm and the top is browned.

Instead of dry sheets, I have recently been using these "fresh" sheets that do not need to be boiled beforehand. For this lasagna, 4 leaves are required (there are 6 in the package).

Lasagne with salmon and mushrooms

400 g mushrooms, cut into slices
slice sl. oils
450 g salmon fillet
200 g ricotta / tender curd
2 eggs
leaves from 1 sprig of rosemary, chopped *
lasagne sheets
salt and black pepper to taste
1 tbsp. grated parmesan
1 cup green peas
20 y. Sl. oils
20 g flour
500 ml milk
grated nutmeg

Boil sheets for lasagna according to the instructions on the package or use fresh.

For the sauce, fry the flour on the slab. oil. Pour in a little warm milk, stirring with a whisk. Cook for about 10 minutes. Remove from heat, season with nutmeg, salt and pepper.

Fry the mushrooms in butter until tender.

Fry the salmon in a non-stick skillet until golden brown. Crumble with a fork.
Beat eggs with ricotta and rosemary and season with salt and pepper.

Grease the rectangular shape and lay out in layers: a lot of sauce, then pasta, half of the mushrooms, green pea, half salmon and 1/4 tbsp. parmesan. Repeat it once. Pour over the egg mixture and sprinkle with the remaining Parmesan.

Bake at 180C ** for 40 minutes or until golden brown.

Lasagne with eggplant, mushrooms and meat

Ingredients:
16 sheets of lasagna, 400 g of ground beef, 400 g of mushrooms or oyster mushrooms, 2 medium eggplants, 2 onions, 5 tbsp. l. olive oil, 1 bunch of basil, 2.5 cups tomato sauce, 300 g grated mozzarella, 50 g grated Parmesan cheese, 100 g butter, 3 tbsp. l. flour, 1.5 cups milk, a pinch of nutmeg
salt pepper.

Cooking method
Preheat a frying pan, add 3 tbsp. l. olive oil and fry the minced meat over medium heat, stirring occasionally, for 5 minutes. Cut the eggplants into slices, salt, leave for 20 minutes, rinse and dry. Fry over high heat in 1 tbsp. l. olive oil 1 min. from each side. Peel the onion, cut into rings, fry in the remaining olive oil over high heat for 2-3 minutes. Chop the mushrooms and add to the onion. Continue frying until all liquid has evaporated. Finely chop the basil, mix with tomato sauce. Make béchamel: melt butter in a saucepan, add flour and fry over medium heat, stirring constantly, for 3 minutes. Pour in milk and, without stopping stirring, cook over low heat until thickened, 5 minutes. Add nutmeg, salt and pepper. Boil a large pot of salted water and cook the lasagna sheets in portions so they don't stick together until half cooked. Pour half a glass of tomato sauce on the bottom of a rectangular baking dish, put 4 sheets of lasagna. Top with half the eggplant and mushrooms, add a glass of tomato sauce and a third of the mozzarella. Cover with 4 sheets of lasagna. Put the meat on them and pour a glass of tomato sauce. Close with next 4 sheets. Top with the remaining mushrooms and eggplant, another third of the mozzarella and cover with the last 4 sheets of dough. Top with the remaining mozzarella, pour over the béchamel sauce and sprinkle with parmesan cheese. Cover the dish with foil and place in an oven preheated to 190 ° C for 30 minutes. Then remove the foil and put the lasagna back in the oven for 10-12 minutes to brown the top.

Amount: 8-10 servings

Lasagne with chicken

Ingredients:
300 g chicken breasts skinless and boneless, cut into small pieces
1 cup, sliced fresh champignons
2 tbsp finely chopped onions
1 garlic clove, minced
1 tbsp olive oil
1 tbsp flour
1 glass of Alfredo sauce (see recipe below)
¾ glasses fat-free cottage cheese
¼ glasses + 2 tbsp. grated parmesan
1 egg
½ tsp blends of italian herbs
½ tsp dried parsley
4 sheets of lasagna, boiled until half cooked
1.5 cups grated mozzarella cheese

Preparation:
In a frying pan, fry the chicken, mushrooms, onions and garlic until the meat turns white. Sprinkle with flour and stir. Add Alfredo sauce. Bring to a boil. Reduce heat and cook, uncovered, for 5 minutes.

Combine cottage cheese, ¼ cup Parmesan cheese, egg, Italian herbs and parsley in a saucepan.
Grease the mold with oil, transfer ½ cup of filling into the mold. Put two sheets of lasagna on top, then half of the mixture of cottage cheese and parmesan, ¾ cup filling, ¾ cup mozzarella. Sprinkle with the remaining Parmesan. Repeat layers.

Cover and bake for 30 minutes in an oven preheated to 180 ° C. Open and bake for another 10 minutes. Let the lasagna stand for 10 minutes before chopping. This makes 3 servings.

Alfredo sauce recipe:
450 ml heavy cream
60 g grated parmesan cheese
30 g butter or margarine
½ tsp salt
¼ tsp coarsely ground black pepper

Bring the cream to a boil over medium heat, stirring frequently. Reduce heat to low and gradually add Parmesan.

Add butter, 15 g at a time, without stopping stirring. Layer, pepper.

Meat lasagna

Ingredients:

Ground beef - 500 g

Onions - 2 pcs.

Garlic - 2-3 cloves

Vegetable oil - 4 tbsp. spoons

Tomatoes in their own juice - 250 g

Parsley and celery - 1 root each

Butter - 4 tablespoons spoons

Flour - 3 tbsp. spoons

Milk - 3 cups

Cheese - 100 g

Lasagne dough - 12 plates

Salt, black pepper

Cooking method

1. Finely chop onion, garlic, parsley, celery, fry in vegetable oil.

2. Add ground beef, stir and brown.

3. Chop the tomatoes and put them in the minced meat. Season with salt and pepper.

4. Prepare the sauce - put flour in melted butter and fry, then pour milk into it and boil for 5 minutes. Salt.

5. Grease a baking dish with oil, pour in a little sauce. Then put a plate of dough, pour sauce over it, add minced meat, sprinkle with cheese. Make several layers in this way.

6. Brush the top of the lasagna with butter and bake in the oven for 40 minutes (at 180 ° C).

Venetian Lasagna

Ingredients: - wheat flour - 260g - egg - 3 pcs. - spinach - 240g - cheese - 100g - butter - 80g - tomatoes - 120g - chicken - 600g - onions - 1-2 pcs. - pepper - to taste - salt.

Preparation: Spinach is simmered and rubbed. Pour flour on the table with a mound, make a funnel in it and put spinach puree there, add an egg and salt, knead the dough and roll it out in layers, as for noodles, let it dry a little and cut into strips 10 cm long and 1 cm wide. boiling salted water. Cut the chicken into small pieces, fry, add finely chopped onion and, when it is browned, add browned flour and tomatoes, salt. The broth is then added and stewed until the meat is tender. The sauce should not be very thick, you do not need to remove the meat from it. The finished lasagna plates are thrown back, sautéed in oil, put on a plate, sprinkled with black pepper and grated cheese. The sauce is served separately in a gravy boat.

Lasagne with tomatoes

Ingredients: - lasagna - 15 plates - tomatoes - 1.2kg - greens - 1 bunch - garlic - 1 clove - onions - 2 pcs. - vegetable oil - 2 tbsp. l. - salt - to taste - pepper - to taste - flour - 2 tbsp. l. - butter - 1.5 tbsp. l. - milk - 3 glasses - 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, lay out the lasagna. Top with slices of ham, tomato sauce, more than half of grated cheese, milk sauce and lasagne. 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.

Oriental lasagna

Ingredients: - tomatoes - 2 pcs. - onion - 1 pc. - lard - 100g - chicken liver - 200g - vegetable oil and dessert wine - 5 tbsp. l. - minced meat - 500g - tomato paste - 3 tbsp. l. - white wine - 1 glass - pepper - to taste - cinnamon - to taste - lemon zest - 1/2 tsp. - bay leaf - 1 pc. - cream - 1/2 cup - broth - 1/2 glass - porcini mushrooms - 50g - bechamel sauce - 1 glass - lasagna - 250g - cheese - 60g.

Preparation: Peel the tomatoes and chop the pulp. Chop the onion. Cut lard and liver into cubes. Melt lard in 1 tbsp. spoon of oil, add onions, tomatoes, meat and fry. Add tomato paste, white wine, spices to the meat and simmer for 20 minutes. Pour in broth. Wash the mushrooms and cut in half. Add mushrooms, liver, dessert wine and cream to the meat. Simmer everything over low heat for about 10 minutes. Prepare the béchamel sauce. Grease a large baking dish. Layer bechamel sauce, lasagna plates and meat sauce... Sprinkle with grated cheese and bake in the oven for about 30 minutes at 200 ° C.

Broccoli lasagna

Ingredients: - lasagna - 150g - eggplant (large) - 1 pc. - olive oil - 2 tbsp. l. - garlic - 1 wedge - broccoli - 1 kg - butter - 60g - flour - 50g - whipped cream - 200g - nutmeg - to taste - egg - 1 pc. - salt, pepper - to taste - cheese " - Mozzarella " - (grated) - 100g - cheese " - Parmesan " - (grated) - 50g.

Preparation: Slice the eggplant lengthwise. Brush the pulp with olive oil, sprinkle with garlic. Simmer the eggplant for 30 minutes in the oven, cut up. Take out the eggplant pulp with a spoon and knead well. Hold the lasagna sheets in hot water for 10 minutes, fold back, transfer to cold water. Boil broccoli in salted water for 2 minutes, discard. Fry the flour in oil, add 200 g of water in which broccoli, whipped cream, salt, pepper and nutmeg were cooked. Cook this mixture, stirring occasionally, until thickened. Darken the sauce for 3 minutes, cool and beat the egg into it. Pour some sauce on the bottom of a refractory dish. Add 2 sheets of lasagna. Top with half the broccoli and half the eggplant puree. Drizzle with sauce. Add 2 lasagna sheets again, followed by the rest of the broccoli and eggplant puree. Drizzle with sauce, cover with the last two sheets of lasagna. Pour the sauce over again. Sprinkle the lasagna with two types of cheese, cover with foil and cook in the oven for 20 minutes, then remove the foil and cook for another 10 minutes. Cooking time: 90 min.

Lasagne with seafood

Ingredients: - cod (fillet) - 450g - white wine - 1 glass - carrots, onions (chopped) - to taste - bay leaf - to taste - salt and pepper - to taste - lasagne (green leaves) - 200g - leeks - 450g - butter - 2/3 cup - garlic (crush in the press) - 1 clove - flour - 1/2 cup - low-fat cream - 1/2 cup - sour cream - 1/2 cup - dill (chopped) - 1 tbsp. l. - dried dill - 2 tbsp. l. - shrimps (peeled) - 200g - cheddar cheese - 50g - Parmesan cheese (grated) - 2 tbsp. l. - mussels, shrimps and peanuts - for decoration.

Preparation: Dip the cod fillet in a saucepan, add wine, bay leaves, onions and carrots. Season with salt and pepper, then bring to a boil and cook for 5 minutes. Remove the fish, use a fork to divide the flesh into small pieces. Add the broth in which the fish was cooked to 1 liter with water. Meanwhile, boil the lasagna leaves in accordance with the instructions, adding a little vegetable oil to the water so that they do not stick together. Place the lasagne in a colander and rinse with cold water. Spread out on a damp kitchen towel and pat dry. Cut the leeks into small pieces and fry in butter and garlic, covered for about 10 minutes. Remove the leeks with a slotted spoon. Fry the flour in butter for 1 minute. Remove from heat and mix with 1 liter of broth and remaining wine. Bring to a boil, stirring occasionally and simmer for 2 minutes. Remove from heat, add cream, sour cream and dill, season with salt and pepper. Pour some sauce into a deep rectangular dish. Place a few lasagna leaves on the bottom, then a layer of fish, seafood and leeks and add some more sauce. Continue to lay in layers. Finish with the sauce. Sprinkle with cheddar, parmesan and peanuts. Bake the lasagne over medium heat for just under an hour. Garnish with shrimp, mussels and fresh dill.

Lasagne with spinach and meat filling

Ingredients: - wheat flour - 3 cups - spinach - 500g - egg - 4 pcs. for meat filling: - fried meat - 200g - ham - 100g - vegetable oil - 3 tbsp. l. - carrots - 2 pcs. - celery root - 1 pc. - onions - 2 pcs. - broth - 1 glass - tomatoes - 5-6 pcs. - salt, pepper - to taste - nutmeg (grated) - to taste - parsley, thyme - to taste - bay leaf - to taste - white wine - 1 glass.

Preparation: To prepare the filling, wash and peel all vegetables. Fry chopped onions, celery, carrots in vegetable oil, add meat, ham, grated nutmeg to them, season with salt and pepper. After 20 minutes add finely chopped tomatoes, cover and simmer over low heat. Then pour in the broth, wine, lower the bouquet of herbs and simmer for 1 hour over moderate heat. Remove the herbs after braising. To prepare the dough in boiling salted water, boil the spinach and chop it finely. Mix raw eggs with spinach, add wheat flour and prepare the dough. Let the dough stand for half an hour, roll it out and cut into 7 cm squares. Grease the form with oil, and cover the bottom with a layer of squares. Put a layer of meat filling on them, pour over the béchamel sauce and sprinkle with grated cheese and grains of butter. Then cover with a second layer of squares, put a second layer of filling, etc. Finish the formation of the dish with a layer of cheese and butter. Bake in the oven for 40 minutes. Serve hot.

Lasagna "lazy" with sausage

Ingredients: - onion - 1 pc. - bay leaf - 1 pc. - boiled sausage- 250g - garlic - 3 cloves - red pepper (chopped) - 1/2 tsp. - salt - 1/2 tsp. - ground black pepper - 1/4 tsp. - pasta " - bows " - - 250g - tomato puree - 450g - grated cheese - 2 cups - tomato paste - 2 tbsp. l.

Preparation: Place a pot of water on the fire. While the water is boiling, chop the onion coarsely. Remove the skin from the sausage. Place a medium skillet over high heat. Crumble the sausage into a skillet and fry, stirring occasionally, until the sausage is golden brown. Add the onion and garlic and cook, stirring occasionally, for 3-4 minutes, until the onion is translucent. Pour pasta into boiling water and cook until tender, 10-12 minutes or as indicated on the package. While the pasta is cooking, add the tomato puree, tomato paste, bay leaf, red pepper, salt and black pepper to the skillet. Bring the mixture to a boil. Cover the skillet with a lid and simmer the sauce over low heat for 10 minutes. Turn the oven to 205 degrees. Drain the pasta. Remove the bay leaf from the tomato sauce. Take a baking tray and place 1/3 of the tomato sauce in it. Layer half of the pasta and half of the cheese on top, then another 1/3 of the sauce, more pasta, then the remaining sauce. Sprinkle with the remaining cheese on top. Bake the lasagna in the oven for 15 minutes, or until completely heated.

Lasagne with liver, bacon and mushrooms

For the recipe you need: - lasagna (plates) - 10 pcs. - bacon (thin slices) - 50g - chicken liver - 150-200g - champignons (slices) - 100g - margarine or butter - 1-2 tablespoons - beef or mixed mince- 250g - salt, black pepper - to taste - sage - to taste - broth or red wine - 50-200 ml - cheese sauce - to taste - cheese (grated for baking) - 100g.
Fry the bacon, liver, and mushrooms in oil in a low wide saucepan or skillet. Put the minced meat in there and also fry it until tender. Season with salt, pepper and sage. Dilute with broth or wine. Layer the minced meat lasagna plates and cheese sauce... Sprinkle with grated cheese on top. Bake at 250C for 15 minutes.

Lasagne with mushrooms and bell peppers

For the recipe you need: - dried mushrooms- 15g - zucchini - 2 pcs. - red pepper - 2 pcs. - onion - 1 pc. - garlic - 2 cloves - butter - 2 tablespoons - thyme (dry) - 1 tablespoon - salt, pepper - to taste - mozzarella cheese - 250g - tomato juice- 250 ml - cream - 200g - nutmeg - to taste - lasagna (sheets) - 12 pcs.

Soak the mushrooms in 50 ml of water. Cut the zucchini and bell pepper pods into small cubes. Chop the onion and garlic. Simmer mushrooms with water, onions, garlic and vegetables in vegetable oil for 10 minutes. Season with thyme, salt and pepper. Cut the cheese into cubes. Whisk the tomato juice with cream, salt, pepper and a pinch of nutmeg. Lay the lasagna sheets in a mold, shifting layers of vegetables, cheese and tomato sauce. Finish with a plate of lasagna. Top with butter flakes and cheese cubes. Bake for 30-40 minutes at 200C.

Lasagna with pumpkin and coriander

For the recipe you need: - lasagna - 10 sheets - pumpkin (peeled) - 2kg - olive oil - 2 tsp - onions (in strips) - 2 pcs. - garlic (chopped) - 2 tsp - cumin - 2 tsp - coriander (dried) - 1.5 tsp - egg - 2 pcs. - egg (protein) - 2 pcs. - Parmesan cheese (grated) - 2 tbsp. - coriander (chopped fresh) - 1/2 cup - white sauce (bechamel) - 2 cups - Parmesan (grated) - 1 tsp - pine nuts- 1/2 cup - cashew nuts - 1/2 cup.

Preheat the oven to 180C. Boil 2-3 sheets of lasagna at the same time in boiling water until half cooked, drain well and cool. Boil the pumpkin until soft, drain, puree and cool. In a saucepan, sauté the onion, garlic, cumin and coriander in olive oil until the onion is soft. When the pumpkin has cooled, stir in the eggs, whites, parmesan cheese and fresh coriander. Stir the cheese into the white sauce, process in a food processor until smooth. Collect lasagne, alternating layers pumpkin puree and white sauce with cheese, on top - white sauce. Sprinkle with cheese, cover with foil and bake for about 45 - 55 minutes, remove the foil 10 minutes before the end.

Lasagne with pork and rosemary

For the recipe you need: - olive oil - 1 tablespoon - minced pork- 400g - onion (finely chopped) - 1 pc. - celery (stalk, finely chopped) - 2 pcs. - rosemary (dry) - 1 tablespoon - white wine - 150 ml - chicken bouillon- 425 ml - tomato paste - 2 tablespoons - tomatoes (canned, chopped) - 400g - starch - 1 tablespoon - soft cheese- 500g - milk - 250 ml - nutmeg (ground) - to taste - lasagna - 10 pcs. - Parmesan cheese (grated) - 15g.

Preheat the oven to 190C. Heat the oil in a skillet, add the minced meat and quickly fry over high heat until the minced meat is Brown... Add onion, celery, rosemary and white wine and bring to a boil. Cover and simmer for 10 minutes over low heat. Add broth, tomato paste, canned tomatoes; season. Stir, then bring to a boil, cover and simmer for 30 minutes; during this time, the sauce should thicken. Stir the starch with a few drops of water to make a smooth paste, then add to the pan and cook for a few seconds until the paste thickens a little. Put the cheese in a bowl, stir, add milk, nutmeg and seasonings. Oil a ceramic lasagne dish. Put a few spoons of minced meat in the base, then cover with 2 lasagna sheets, breaking them if necessary. Try not to overlap the sheets. Spread a third of the white sauce on top, sprinkle with Parmesan, then layer the dough again. Repeat layers, finishing with sauce. Sprinkle with Parmesan cheese and bake for 30-35 minutes until golden crust.

Fast sea lasagna

For the recipe you need: - lasagna (plates) - 12 pcs. - salmon in s / s - 1 can - squid (scalded carcasses) - 3 pcs. - crab sticks or shrimps - 200g - sauce - 2 tablespoons - sour cream - 150g - onion - 1 pc. - butter - 70g - hard cheese (parmesan) - 200g - breadcrumbs- 1 tbsp. - salt to taste.

Boil the lasagne "al dente" in salted water. Grate cheese. 20 gr. sl. oil grease a baking dish. Lay out the lasagna with a little overlap (so that the filling does not leak). Then a layer of sauce, cheese, lasagna, sauce, etc. The last layer - cheese - sprinkle with breadcrumbs. Place in a preheated oven for 15 - 20 minutes. (until the cheese is lightly browned) Sauce: cut onion into 1/4 rings and fry in vegetable oil until golden brown, add chopped crab sticks, chopped squid, and salmon, moderately chopped. Fry for 2 - 3 minutes. Add sour cream and sauce. Bring to a boil and turn off.

Lasagne with bacon and celery

For the recipe you need: - lasagna (plates) for stew: Bulb onions - 2 pcs. - carrots - 2 pcs. - celery (headed) - 2 pcs. - bacon (with meat layers) - 100g - minced meat (mixed) - 300g - butter - 50g - red wine - 1/2 cup - hot meat broth- 1.5 glasses - tomato paste - 1 tablespoon - salt, black pepper (freshly ground) - to taste - milk (hot boiled) - 125 ml - nutmeg (grated) - 1 pinch for béchamel sauce: Butter - 50g - flour - 50g - milk - 500 ml - salt -1 pinch - freshly ground pepper -1 pinch - nutmegs (grated) - 1 pinch to cover: Mozzarella cheese - 200g - Parmesan cheese (grated) - 4 tablespoons - butter - 2 tablespoons

Peel the onion, grate the carrots, rinse and dry the celery. Finely chop vegetables with bacon and mix in a bowl with minced meat... Heat the oil in a saucepan. Fry the minced meat in it, stirring occasionally, until it becomes discolored. Pour in red wine and evaporate in an open saucepan. Pour in 1 cup of hot broth and cook over low heat until the liquid evaporates. Mix the remaining broth with tomato paste and add to the sauce, season with salt and pepper. Pour in milk and simmer stew over very low heat for 11/2 hours, stirring occasionally. For the béchamel sauce, melt the butter in a saucepan, fry the flour in it until light yellow, add the milk, stirring continuously. Season the hot sauce with salt, pepper and nutmeg, boil again and leave to boil for a few minutes. Bring salted water with oil to a boil, cook the lasagna in it, then spread on a towel. Chop the cheese finely. Preheat the oven to 180C. Grease an ovenproof dish with butter. Place the lasagna on the bottom. Spoon the stew on it, pour over the béchamel. Sprinkle with mozzarella slices and Parmesan on top. Sprinkle with pepper. Cover the stew with the lasagna and lay the stew and sauce on top of them again until all is used up. Pour the sauce over the last layer of lasagna. Spread the remaining parmesan and butter chunks on it. Bake lasagne for 30-40 minutes, until golden brown

Lasagne with mozzarella and eggs

For the recipe you need: - lasagne (plates) - 250g - salt - to taste - fat - for shape For filling: Pork (lean) - 500g - vegetable oil - 2 tablespoons - onion (diced) - 1 pc. - garlic (squeezed out) - 1 clove - salt, ground pepper - to taste - dry red wine - 1/4 l - canned tomatoes - 500 ml - champignons - 200g - anchovy (fillet) - 4 pcs. - mozzarella - 200g - egg (hard-boiled, cut into slices) - 2 pcs. - Parmesan cheese - 200g - cream (sweet) - 1 cup - basil (fresh leaves) - to taste.

Cook lasagne. Cool under running water cold water... Then, so that they do not dry out, put in water. Cut the pork into large cubes and mince. Heat the vegetable oil and fry the minced meat in it. Add onion, garlic, salt, pepper and wine. Process tomatoes without liquid in a mixer to a puree consistency and add to the meat. Grind the Parmesan cheese in a grinder on a fine grating disc. Leave 2 tbsp. l. for waking up. Rinse the mushrooms, peel and cut into slices in a chopper with a fine circular knife. Add the diced anchovy fillet. Grease a large refractory mold. Blot the dough with a napkin and put it in a mold so that it hangs over the edge of the dish. Place 1/3 of the meat mass on top. Top with sliced ​​mozzarella and egg slices, sprinkle with Parmesan cheese. Likewise, make a few more layers until all the ingredients have been used up with the exception of the Parmesan cheese. Put the next layer of dough on top of the filling. Cover the last layer of filling with the dough in the middle. Mix the remaining Parmesan cheese with the cream, pour over the lasagne and bake. Serve with fresh basil leaves.

Lasagne with canned fish

For the recipe you need: - red salmon (canned) - 250g - green peas (canned) - 300g - white sauce (ready-made) - 600 ml - lasagna (sheets) - 100g - hard cheese (grated) - 55g - bread (crumbs) - 30g - parsley (chopped) - 1 tablespoon

Preheat the oven to 190C. Mash the salmon together with the juice from the jar with a fork, then mix with the peas. Place a third of the lasagna dough on the bottom of a 23x9 cm oven dish, breaking apart the pieces if necessary to completely cover the bottom. Put half of the salmon and pea mixture and pour over a third of the sauce. Repeat layer of dough, salmon and sauce and cover with remaining sheets and sauce. Combine the cheese and crumbs and sprinkle them over the top. Bake 35 minutes until golden brown. Sprinkle with fresh parsley and serve with salad leaves.

Apple lasagna

For the recipe you need: - cheddar cheese (grated) - 2 cups - ricotta cheese - 1 glass - egg - 1 pc. - sugar - 1/4 cup - almonds (grated) - 1 tsp - apples - 700g - lasagna (plates) - 8 pcs. - flour - 6 tablespoons - brown sugar - 6 tablespoons - cinnamon - 1/2 tsp - nutmeg - 1 pinch - butter - 3 tablespoons for cream: Cream - 1 glass - sugar - 1/3 cup.

Preheat oven to 175 degrees C. Mix cheddar cheese, ricotta cheese, egg, white sugar, and grated almonds well. 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, fry a little in oil and pour on top. Bake for 45 minutes, leave to cool. Meanwhile, whip the cream with brown sugar, refrigerate. Serve warm lasagne with whipped cream.

Meat lasagna with pineapple

For the recipe you need: - lasagna (plates) - veal tenderloin - onions, carrots - salt and pepper - mango or pineapple - cheese - flour butter - nutmeg - milk.

Meat - finely chopped veal tenderloin (just chop, not chop in a meat grinder), finely chopped onions, a little grated carrots, fry in a pan, add salt and pepper to taste, then add a little cream and simmer. Béchamel sauce - brown a couple of tablespoons of flour in a dry frying pan, then add 100 grams of butter, salt, pepper, nutmeg to it. Let it melt over low heat, it turns out such a bubbling mass. Then put half of the mixture (do not remove from the heat) and start pouring hot milk into the rest (1.5 - 2 cups), stirring so that no lumps are present. Depending on the thickness of the mixture, add the remaining butter and flour to make it like a liquid semolina porridge. Let it warm for another 5 minutes, so that it thickens even more, and that's it. Then lay out in a mold: a little béchamel sauce, the first sheet of dough on it with a meat filling, mixed with finely chopped greenish mango or pineapple. Sprinkle with parmesan and sauce. On top of a leaf of lasagna, and so on several times. Upper layer - meat filling with parmesan on top. Bake in the oven.

Vegetarian lasagna with curry

For the recipe you need: - lasagna (plates) - 12-16 pcs. - yellow bell pepper- 1 PC. - carrots - 2 pcs. - bechamel - 2 glasses - zucchini - 2 pcs. - curry powder - 1 tablespoon - onion - 1 pc. - parmesan (grated) - 70-100g - butter - 20g - olive oil - to taste - salt, pepper - to taste.

Finely chop all vegetables, fry them in a skillet in olive oil with the addition of curry, reduce heat and simmer under the lid for 15 minutes. Salt and pepper. Prepare the béchamel sauce, add a generous portion of grated parmesan to it. Grease the baking dish with butter, spread a little sauce, a layer of climbing on it, vegetables on them, on top again sauce, plates, etc. Finish with the sauce, sprinkle with Parmesan, put some butter, cut into flakes and in the oven for half an hour at about 200C.

Smoked fish lasagna

Lasagna is an Italian dish, pasta in the form of a flat square or rectangle with filling and béchamel sauce. Remember the legendary cat Garfield? If he didn't eat lasagna, he constantly thought about it.

Lately, Biscuit has also dreamed of this dish, so he got hold of real recipe delicious lasagna originally from Bologna. In today's article, he will share it with you.

• dry pasta sheets - 6-10 pcs.
• hard cheese - 300 g

For bolognese sauce

• ground beef and pork - 600 g
• tomato - 6 pcs.
• dry wine - 100 ml
• garlic - 2 cloves
• onions - 2 medium
• parsley or basil - a couple of sprigs
• butter - 2 tablespoons
• vegetable oil - 4 tablespoons
• salt, pepper - to taste

For Bechamel sauce

• milk - 800 ml
• flour - 100 g
• butter - 100 g
• nutmeg (bay leaf can be used)
• salt, black pepper - to taste

Cooking time

• Preparation time for ingredients: up to 30 minutes
• Cooking time: up to 60 minutes
• Total time: 1 hour

Lasagna recipe

Bolognese sauce

1. Wash the tomatoes, make cross-shaped cuts and dip in boiling water for 2 minutes.
2. Then dip them in ice water, peel off the skin. Grind in a blender.
3. Peel and chop the onions (the smaller the better).
4. Squeeze out 1 garlic clove and chop the herbs.
5. Pour vegetable and butter into a frying pan and fry the onion, pepper and salt it.
6. Add chopped garlic and sauté for a couple of minutes.
7. Transfer the garlic and onion to a separate bowl.
8. Next, put the minced meat in a skillet and fry until tender (over medium heat). Minced meat should be kneaded with a wooden spatula so that no lumps form.
9. In a skillet with minced meat, add fried onions with garlic and tomatoes. Stir.
10. Pour in the wine. Simmer for 3 minutes. and remember to stir occasionally.
11. Season with salt and pepper and leave to simmer covered for 20-30 minutes. over low heat.
    A little secret from the chef: for a piquant taste, you can add a little sugar and 1 tablespoon to the sauce. tomato sauce.
12. Remove the sauce from the stove, add chopped herbs and garlic (1 clove). Stir. Cover and set aside.

Other recipes use carrots and peppers. Biscuit has tried different varieties of lasagna, but advises to do without them.

Bechamel sauce

1. Melt the butter in a skillet and fry the flour in it until golden brown, stirring constantly.
2. Reduce heat to low, add milk a little at a time and stir.
3. Salt and pepper the entire contents, add a pinch of nutmeg. You can add a pinch of grated cheese and stir well.
4. Bring to a boil and remove from heat.

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

Lasagne Plates

Ingredients:

• Raw chicken eggs - 4 pcs.
• Flour 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 buy plates for industrial production of lasagna, but professional chefs recommend doing 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 technology dumplings: pour flour on the table with a slide, break everything in the middle raw eggs, 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 the 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 agarics and others are well suited for the filling. delicious mushrooms... 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.

Green vegetable filling 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 is popular - cheese filling... 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

Bechamel

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 at a time

Cooking step by step:

1. Heat the butter. in a saucepan 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 lasagna recipe

Traditional Lasagne

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
• Form for the oven at least 17 x 25 cm

How to cook

1. Cook homemade 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 to it and season with spices. Reduce the low heat setting 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 bechamel, cover with a lid to infuse and thicken a little.
6. Spread vegetable oil along the bottom of the mold (even in glass form), pour in a spoonful of sauce and lay on the first sheet of lasagna.
7. Pour a layer of béchamel sauce over the entire surface, leaving not a single uncoated 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 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 it forms on the surface. golden brown... Put 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

Lasagne with seafood

Such a dish looks bright, juicy, tastes exquisite!

Ingredients:

• Dough - 8 plates
• Bechamel sauce - 600 ml
• Salt, pepper - a pinch
• 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 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 skillet, 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, easy, 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 of 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

Neapolitan Lasagne

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.