Lasagna is an Italian dish popular all over the world, made from sheets of dough, filled with filling, topped with sauce and sprinkled with cheese. There are many different ways to prepare lasagna. The filling for lasagna can be either minced meat or various sausages, vegetables, seafood and even fruits and berries (for making sweet options).
Cooking secrets:
1. Pasta for lasagna Now you can buy it ready-made in almost any supermarket, but lasagna will turn out tastier if you prepare the pasta yourself, especially since it’s not difficult. You will need two types of flour. High-grade wheat flour and second-grade flour, also called durum. If you are afraid of making a mistake with the choice of durum flour, then look in stores for flour whose packaging will have GOST 16439-70.
Mix 250 gr. each type of flour and pour it in a heap on the table. Make a well in the center of the slide and pour in 4 large eggs. Add salt, a teaspoon of olive oil and knead the dough.
Wrap the finished dough in cling film and put it in the refrigerator for half an hour. After your dough has rested in the refrigerator, use your hands to shape it into an oblong sausage and cut into equal portions. Sprinkle each resulting piece with a small amount of flour and roll out using a rolling pin or a special machine. The lasagna dough needs to be rolled out quite thin, but in no case should it 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 pasta should not be stored for a long time. It's better to cook it at once.
2. If, to prepare lasagna, you decide to take ready-made purchased pasta sheets , then pay attention to the cooking method indicated on the package. Some types of ready-made lasagna pasta must be boiled before use, while others only need to be soaked in water. In order to boil store-bought sheets of lasagna pasta, boil water at the rate of 1 liter of water per 100 grams of pasta, salt it to taste and add 1 - 2 tbsp. spoons of olive oil. Oil is added to prevent the pasta sheets from sticking together during cooking. Place pasta sheets into boiling water one at a time and cook until half cooked. The finished pasta should be pliable but slightly crispy. The Italians call this method of cooking “al dente” (al dente - Italian “to the tooth”).
3. Another important step in preparing lasagna is correct placement of pasta sheets . It is important to remember that the paste sheets should be stacked crosswise. On the first layer, all the sheets are laid out in one direction, then the filling is laid out, and on the next layer, the paste sheets are laid out crosswise in relation to the previous layer of paste sheets. Laying the sheets this way will make your lasagna more durable and when cut it will not fall apart , which will allow you to serve the lasagna in an even, beautiful piece.
4. The best dishes for baking lasagna are even square shapes. . A square baking dish will allow you to get all the strips of pasta the same size and thus save you a lot of time that you might have spent cutting 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 use a non-stick pan or a thick-walled cast iron pan. But it is better to refuse thin-walled metal or aluminum forms. Lasagna in this form does not bake evenly and often burns.
5. The classic cheeses for lasagna are mozzarella and parmesan. It is the combination of these two cheeses that gives lasagna its juicy tenderness and at the same time its sharpness and aroma. However, you should not limit your imagination to such strict limits. Any of your favorite cheeses are suitable for lasagna; any types of soft, cream cheeses with hard, aged cheeses with a sharp aroma and pungent taste. When placing cheese in lasagna, follow the recipe. Some recipes call for cheese to be sprinkled on each layer of lasagna, while others call for only the 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 bechamel sauce on the bottom, lay out the prepared pasta sheets, brush again with bechamel, arrange large pieces of mozzarella and any blue cheese, sprinkle with grated Parmesan, lay the next layer of pasta, sauce and cheeses, continue laying until 6-7 layers won't work. Spread a thin layer of bechamel sauce on top and sprinkle generously with Parmesan cheese. 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 sauces for lasagna is amazing. These include tomato sauces with the addition of various spices, seasonings, vegetables, smoked meats and sausages, and various creamy and broth-based sauces. Probably only pizza can boast a wide variety of sauces used for its preparation. But Bechamel sauce is rightfully considered a classic and favorite sauce for most chefs. . This smooth, thick sauce is not at all difficult to make.
Bechamel sauce for lasagna:
Melt 50 grams of butter in a saucepan, add 2 tbsp. spoons of flour and fry for a couple of minutes, stirring thoroughly. Heat 500 ml in another saucepan. cream, bringing it almost to a boil, but without letting it boil, add salt. The hotter your cream is, the less likely it is that lumps will form in the sauce. Pour the cream into the fried flour in small portions, stirring thoroughly each time. In consistency, the finished sauce should resemble sour cream. You can replace the cream with milk or strong meat broth, and you can also add your favorite spices.
7. Meat filling for lasagna , more often called stew, is prepared from any types 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. A very tasty and tender stew for lasagna is obtained if you take equal amounts of pork, lean beef and minced chicken. Heat a little olive oil in a deep frying pan or saucepan and fry very finely chopped onions in it. When the onion is browned, add the minced meat and fry for 5 - 7 minutes, stirring constantly. Make sure the minced meat doesn't burn! Then add finely chopped peeled tomatoes to the minced meat or tomato sauce, ground black pepper, bay leaf and salt. Simmer for 20 minutes over medium heat, stirring constantly. Cool the finished stew and mix with bechamel sauce.
8. Of course, lasagna fillings are not limited to just meat fillings. Lasagna, the stew for which is made from seafood, is very tasty. . Take 200 grams of peeled shrimp, mussels and squid, 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. A couple of minutes before it is ready, add finely chopped parsley to the stew. Prepare béchamel sauce with milk, adding a pinch of nutmeg and black pepper. Pour some bechamel sauce into the bottom of a greased pan, add a layer of lasagna pasta, then seafood ragu, pour bechamel sauce over everything and sprinkle with cream cheese. Repeat this several times. The top layer should be a layer of stew, poured with sauce and sprinkled thickly 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 multi-colored bell peppers into small cubes. Heat in a deep frying pan olive oil, fry finely chopped onion in it, and then add the prepared vegetables, fry everything together for several minutes. Add a little tomato paste to the fried vegetables and simmer for 10 minutes, cool, add fried champignons and bechamel sauce. Place sheets of lasagna 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 the lasagna with bechamel sauce and sprinkle with Parmesan cheese. Bake in the oven for 30 -40 minutes. For those vegetarians who do not consume any animal products at all, the cheese can be replaced with any kind of soy cheese or vegetarian cheddar, and the bechamel can be prepared with vegetable broth or soy milk.
10. Enjoys great success sweet lasagna . Take 400 grams of canned cherries without syrup, mix with 1 - 2 tbsp. l. finely chopped almonds, 4 tbsp. sugar and 1 tsp. cinnamon. Separately, beat 500 grams of cottage cheese, 100 ml with a mixer until a homogeneous mass is formed. cream, 1 tbsp. l. lemon juice, 1 packet of vanilla sugar and 50 gr. Sahara. Grease a lasagna pan with butter, add a layer of lasagna pasta (boiled until ready and cooled!), a layer of cottage cheese, a layer of berries, repeat until the filling is finished. For this lasagna, 3-4 layers are enough. Place the lasagna laid in this way in the refrigerator for an hour and a half. Serve garnished with whipped cream and sprinkled with chopped nuts.
LASAGNA RECIPES
Lasagna with zucchini
for 4-6 servings:
9 dry lasagna sheets
1 tablespoon olive oil
1 onion
6 medium zucchini
2 cloves garlic
450 grams soft cottage cheese or ricotta
2 eggs
100 grams Parmesan cheese
30-40 g basil, torn or finely chopped
350 grams of tomato sauce
Preheat oven to 180°C (350F).
In a large saucepan, bring water to a boil and add salt. Cook lasagna sheets in boiling water for 5 minutes. Drain, run cold water over the pasta and place in a single layer on a towel to prevent sticking.
Meanwhile, finely chop the onion, garlic and basil. Grate the zucchini on a coarse grater and squeeze to remove excess liquid. Grate the cheese on a fine grater. In a large skillet over medium heat, heat the olive oil, add the onion and garlic and sauté 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 the 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. Salt and pepper to taste. Set aside.
Spread 1/3 of the tomato sauce on the bottom of the pan. Place three lasagne sheets on it in one layer so that they slightly overlap one another. Spread half of the zucchini mixture on top. Repeat the layers one more time, finishing with a layer of pasta. Pour the egg mixture over the lasagna and sprinkle with the remaining cheese.
Bake in the preheated oven for 20 to 30 minutes or until the lasagna is heated through and the top is lightly browned.
Instead of dry sheets, lately I have been using these “fresh” sheets that do not require pre-boiling. For this lasagna, you need 4 sheets (there are 6 in the package).
Lasagna with salmon and mushrooms
400 g mushrooms, cut into slices
piece of sl. oils
450 g salmon fillet
200 g ricotta/tender cottage cheese
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 g. oils
20 g flour
500 ml. milk
grated nutmeg
Boil lasagna sheets according to package instructions or use fresh ones.
For the sauce, fry the flour on the bed. oil. Pour in warm milk little by little, stirring with a whisk. Cook for about 10 minutes. Remove from heat and season with nutmeg, salt and pepper.
Fry the mushrooms in butter until tender.
Fry the salmon in a non-stick pan until golden brown. Crumble with a fork.
Beat the eggs with the ricotta and rosemary and season with salt and pepper.
Grease a rectangular pan and layer: a lot of sauce, then pasta, half the mushrooms, green peas, half the salmon and 1/4 tbsp. parmesan Repeat it once. Pour the egg mixture over everything and sprinkle with the remaining Parmesan.
Bake at 180C** for 40 minutes or until golden brown.
Lasagna with eggplant, mushrooms and meat
Ingredients:
16 sheets of lasagna, 400 g ground beef, 400 g champignons or oyster mushrooms, 2 medium eggplants, 2 onions, 5 tbsp. l. olive oil, 1 bunch of basil, 2.5 cups of tomato sauce, 300 g grated mozzarella, 50 g grated Parmesan, 100 g butter, 3 tbsp. l. flour, 1.5 cups milk, a pinch of nutmeg
salt pepper.
Cooking method
Heat the pan, add 3 tbsp. l. olive oil and fry the minced meat over medium heat, stirring, for 5 minutes. Cut the eggplants into slices, add 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 onions. Continue frying until all the liquid has evaporated. Finely chop the basil and mix with tomato sauce. Make bechamel: melt in a saucepan butter, add flour and fry over medium heat, stirring constantly, 3 minutes. Pour in the milk and, without stopping stirring, simmer 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 batches until they are half cooked, so they don't stick together. Pour half a glass of tomato sauce into the bottom of a rectangular baking dish and place 4 lasagna sheets. Place half the eggplants and mushrooms on top, add a glass of tomato sauce and a third of mozzarella. Cover with 4 lasagne sheets. Place the meat on them and pour a glass of tomato sauce. Cover with the next 4 sheets. Place the remaining mushrooms and eggplants on top, another third of the mozzarella and cover with the last 4 sheets of dough. Sprinkle with remaining mozzarella, pour bechamel sauce and sprinkle with Parmesan cheese. Cover the pan 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 until the top browns.
Quantity: 8-10 servings
Lasagna with chicken
Ingredients:
300g skinless, boneless chicken breasts, cut into small pieces
1 cup fresh mushrooms, sliced
2 tbsp. finely chopped onion
1 clove garlic, minced
1 tbsp. olive oil
1 tbsp. flour
1 cup Alfredo sauce (see recipe below)
¾ cup low-fat cottage cheese
¼ cup + 2 tbsp. grated parmesan
1 egg
½ tsp. Italian herb mixtures
½ tsp. dried parsley
4 lasagna sheets, 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 mix. Add Alfredo sauce. Bring to a boil. Reduce heat and cook, uncovered, for 5 minutes.
In a saucepan, combine cottage cheese, ¼ cup Parmesan, egg, Italian herbs and parsley.
Grease the mold with oil and transfer ½ cup of filling into the mold. Place two sheets of lasagna on top, then half the cottage cheese and Parmesan mixture, ¾ cup filling, ¾ cup mozzarella. Sprinkle with remaining Parmesan. Repeat layers.
Cover and bake for 30 minutes in an oven preheated to 180°C. Uncover and bake for another 10 minutes. Let the lasagna sit for 10 minutes before slicing. 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 and pepper.
Meat lasagna
Ingredients:
Minced beef – 500 g
Onion - 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 tbsp. spoons
Flour - 3 tbsp. spoons
Milk - 3 cups
Cheese - 100 g
Lasagna dough - 12 sheets
Salt, black pepper
Cooking method
1. Finely chop the onion, garlic, parsley, celery and fry in vegetable oil.
2. Add ground beef, stir and fry.
3. Chop the tomatoes and put them in the minced meat. Salt and pepper.
4. Prepare the sauce - add flour to melted butter and fry, then pour in milk and boil for 5 minutes. Add some salt.
5. Grease a baking dish with oil, pour in a little sauce. Then place a plate of dough, pour sauce over it, add minced meat, sprinkle with cheese. Make several layers this way.
6. Grease the top of the lasagna with butter and bake in the oven for 40 minutes (at 180°C).
Lasagne Venetian style |
Ingredients:- wheat flour - 260g |
Preparation:The spinach is simmered and pureed. Pour a mound of flour onto the table, make a funnel in it and put spinach puree in it, add an egg and salt, knead the dough and roll it out in layers, like for noodles, let it dry a little and cut into strips 10 cm long and 1 cm wide. Boil it in boiling salted water. The chicken meat is cut into small pieces, fried, finely chopped onion is added and, when it is browned, browned flour and tomatoes are added and salted. Then add broth and simmer until the meat is soft. The sauce should not be very thick; there is no need to remove the meat from it. The finished lasagna plates are discarded, sautéed in oil, placed on a plate, sprinkled with black pepper and grated cheese. The sauce is served separately in a gravy boat. |
Lasagna with tomatoes |
Ingredients:- lasagna - 15 plates |
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. Reduce the sauce to a thick consistency. Fry the flour in 60 g of butter, add milk little by little and stir until the sauce thickens. Season the sauce with nutmeg, salt and pepper. Grease a casserole dish with the remaining butter and add lasagne. Place slices of ham, tomato sauce, more than half of the grated cheese, milk sauce and lasagne on top. Bake for about 30 minutes. in preheated to t = 200 C. Then cover the lasagna with tomato slices and sprinkle with the remaining cheese. Place in the oven for another 10 minutes. |
Oriental lasagna |
Ingredients:- tomatoes - 2 pcs. |
Preparation:Remove the skin from 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 to meat tomato paste, white wine, spices and simmer for 20 minutes. Pour in the broth. Wash the mushrooms and cut them in half. Add mushrooms, liver, dessert wine and cream to the meat. Simmer everything over low heat for about 10 minutes. Prepare bechamel sauce. Grease a large baking dish. Layer the bechamel sauce, lasagne slices and meat sauce into it. Sprinkle with grated cheese and bake in the oven for about 30 minutes at 200°C. |
Lasagna with broccoli |
Ingredients:- lasagna - 150g |
Preparation:Cut the eggplant lengthwise. Brush the pulp with olive oil and sprinkle with garlic. Simmer the eggplant for 30 minutes in the oven, cut side up. Scoop out the eggplant pulp with a spoon and mash well. Soak the lasagna sheets in hot water for 10 minutes, discard them, and transfer to cold water. Cook broccoli for 2 minutes in salted water, discard. Fry the flour in oil, add 200 g of water in which the broccoli was boiled, whipped cream, salt, pepper and nutmeg. Cook this mixture, stirring, until thickened. Simmer the sauce for 3 minutes, cool and beat in the egg. Pour some sauce into the bottom of an ovenproof dish. Place 2 lasagna sheets. Top with half the broccoli and half the eggplant puree. Pour over the sauce. Add 2 lasagna sheets again, followed by the rest of the broccoli and eggplant puree. Pour over the sauce and cover with the last two sheets of lasagna. Top with sauce 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 the dish for another 10 minutes. Cooking time: 90 min. |
Lasagne with seafood |
Ingredients:- cod (fillet) - 450g |
Preparation:Place the cod fillet in a saucepan, add wine, bay leaf, onion and carrots. Season with salt and pepper, then bring to a boil and cook for 5 minutes. Remove the fish and use a fork to separate the flesh into small pieces. Add the broth in which the fish was cooked with water to 1 liter. Meanwhile, boil the lasagna leaves according to the instructions, adding a little vegetable oil to the water so that they do not stick together. Place lasagna in a colander and rinse with cold water. Place on a damp kitchen towel and pat dry. Cut the leek into small pieces and fry in butter with garlic under the lid for about 10 minutes. Remove the leeks with a slotted spoon. Fry the flour in butter for 1 minute. Remove from heat and stir in 1 liter of broth and remaining wine. Bring to a boil, stirring and cook for 2 minutes. Remove from heat, add cream, sour cream and dill, 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 pour in a little more sauce. Continue layering. Finish with sauce. Sprinkle with cheddar, Parmesan and peanuts. Bake the lasagna over medium heat for just under an hour. Garnish with shrimp, mussels and fresh dill. |
Lasagna with spinach and meat filling |
Ingredients:- Wheat flour- 3 glasses for meat filling: - fried meat - 200g |
Preparation:To prepare the filling, wash and peel all vegetables. Fry chopped onions, celery, carrots in vegetable oil, add meat, ham, grated nutmeg, salt and pepper. After 20 minutes, add finely chopped tomatoes, close the lid and simmer over low heat. Then pour in the broth, wine, add a bouquet of herbs and simmer over moderate heat for 1 hour. When finished stewing, remove the herbs. To prepare the dough, boil the spinach in boiling salted water and chop it finely. Raw eggs mix with spinach, add wheat flour and prepare the dough. Let the dough rest for half an hour, roll it out and cut into 7 cm squares. Grease the mold with butter and cover the bottom with a layer of squares. Place a layer of meat filling on them, pour over bechamel sauce and sprinkle with grated cheese and grains of butter. Then cover with a second layer of squares, add a second layer of filling, etc. Finish forming the dish with a layer of cheese and butter. Bake in the oven for 40 minutes. Serve hot. |
Lazy lasagna with sausage |
Ingredients:- onion - 1 pc. |
Preparation:Place a pot of water on the fire. While the water is boiling, coarsely chop the onion. Remove the skin from the sausage. Place a medium-sized frying pan over high heat. Crumble the sausage into the pan and fry, stirring for 5 minutes, until the sausage is golden brown. Add the onion and garlic and cook, stirring, for 3-4 minutes until the onion is translucent. Place pasta in boiling water and cook until tender, 10-12 minutes or as directed on package. While the pasta is cooking, add the tomato puree, tomato paste, bay leaf, red pepper, salt and black pepper to the pan. Bring the mixture to a boil. Cover the pan with a lid and simmer the sauce over low heat for 10 minutes. Turn on 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 the pasta and half the cheese on top, then another 1/3 of the sauce, more pasta, then the remaining sauce. Sprinkle the remaining cheese on top. Bake the lasagna in the oven for 15 minutes or until heated through. |
Lasagna with liver, bacon and mushrooms
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For the recipe you will need: |
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Fry the bacon, liver and mushrooms in oil in a low, wide saucepan or frying pan. Put the minced meat there and fry it until cooked. Season with salt, pepper and sage. Dilute with broth or wine. Layer lasagne slices with mince mixture and cheese sauce. Sprinkle grated cheese on top. Bake at 250C for 15 minutes. |
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Lasagna with mushrooms and sweet peppers
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For the recipe you will need: |
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Soak mushrooms in 50 ml of water. Cut the zucchini and sweet pepper into small cubes. Chop the onion and garlic. Stew 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. Place the lasagne sheets in the pan, layering them with vegetables, cheese and tomato sauce. Finish with a plate of lasagne. Top with butter flakes and cheese cubes. Bake for 30-40 minutes at 200C. |
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Lasagna with pumpkin and coriander
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For the recipe you will need: |
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Preheat the oven to 180C. Boil lasagne sheets, 2-3 at a time, in boiling water until half cooked, drain well and cool. Boil the pumpkin until soft, drain, puree and cool. In a saucepan, sauté onion, garlic, cumin and coriander in olive oil until onion is soft. When the pumpkin has cooled, stir in the eggs, whites, Parmesan cheese and fresh coriander. Stir cheese into white sauce and process in food processor until smooth. Assemble the lasagna, alternating layers pumpkin puree and white sauce with cheese, white sauce on top. Sprinkle with cheese, cover with foil and bake for approximately 45 - 55 minutes, removing the foil 10 minutes before the end. |
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Lasagne with pork and rosemary
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For the recipe you will need: |
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Preheat the oven to 190C. Heat the oil in a frying pan, add the minced meat and quickly fry over high heat until the minced meat turns brown. Add onion, celery, rosemary and white wine and bring to a boil. Cover and simmer over low heat for 10 minutes. 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 into a few drops of water to form a smooth paste, then add to the pan and cook for a few seconds until the paste thickens slightly. Place the cheese in a bowl, stir, add milk, nutmeg and seasonings. Grease a ceramic lasagna pan with oil. Place a few tablespoons of minced meat into the base, then cover with 2 lasagne sheets, breaking them if necessary. Try to ensure that the sheets do not overlap each other. Spread a third of the white sauce on top, sprinkle with Parmesan, then layer the dough again. Repeat layers, ending with sauce. Sprinkle with Parmesan and bake for 30-35 minutes until golden brown. |
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Quick sea lasagna
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For the recipe you will need: |
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Boil the lasagna al dente in salted water. Grate the cheese. 20 gr. sl. Grease the baking dish with oil. Line the pan with lasagne, slightly overlapping it (so that the filling does not leak out). Next is 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 slightly browned) Sauce: cut the onion into 1/4 rings and fry in vegetable oil until golden brown, add chopped crab sticks, chopped squid, and moderately chopped salmon. Fry for 2 - 3 minutes. Add sour cream and sauce. Bring to a boil and turn off. |
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Lasagna with bacon and celery
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For the recipe you will need: for the stew: Onions - 2 pcs. for bechamel sauce: Butter - 50g for covering: Mozzarella cheese - 200g |
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Peel the onion, grate the carrots, rinse and dry the celery. Finely chop the vegetables with the bacon and mix in a bowl with the minced meat. Heat oil in a saucepan. Fry the minced meat in it, stirring until it becomes discolored. Pour in red wine and simmer in an open pan. Pour in 1 cup of hot broth and simmer over low heat until the liquid has evaporated. Mix the remaining broth with tomato paste and add to the sauce, season with salt and pepper. Pour in the milk and simmer the stew over very low heat for 11/2 hours, stirring occasionally. For bechamel sauce, melt butter in a saucepan, fry flour in it until light yellow, add milk, stirring continuously. To add heat, season the sauce with salt, pepper and nutmeg, bring to the boil again and leave to simmer for a few minutes. Bring salted water and oil to a boil, cook lasagna in it, then place on a towel. Finely chop the cheese. Preheat the oven to 180C. Grease an ovenproof dish with butter. Place lasagne on the bottom. Spoon the stew onto it and pour over the bechamel. Sprinkle with mozzarella pieces and top with Parmesan cheese. Sprinkle with pepper. Cover the ragu with the lasagnas, layer the ragu and sauce on them again until everything is used. Cover the last layer of lasagne with sauce. Spread the remaining Parmesan and pieces of butter on it. Bake lasagna for 30-40 minutes, until golden brown. |
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Lasagna with mozzarella and eggs
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For the recipe you will need: For filling: Pork (lean) - 500g |
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Cook lasagna. Cool under running water cold water. Then, to prevent them from drying out, put them in water. Cut the pork into large cubes and pass through a meat grinder. Heat the vegetable oil and fry the minced meat in it. Add onion, garlic, salt, pepper and wine. Process the tomatoes without liquid in a mixer to a puree consistency and add to the meat. Grind Parmesan cheese in a food processor using a fine grating disc. Leave 2 tbsp. l. for waking up. Wash the champignons, peel and cut into slices in a chopper with a small circular knife. Add anchovy fillet, cut into cubes. Grease a large fireproof dish. Blot the dough with a napkin and place it in the mold so that it hangs over the edge of the dish. Place 1/3 of the meat mixture on top. Place sliced mozzarella and egg slices on top and sprinkle with Parmesan cheese. Continue making several more layers in this manner until all ingredients except the Parmesan cheese are used up. Place the next layer of dough on top of the filling. Cover the last layer of filling with dough in the middle. Mix the remaining Parmesan cheese with cream, pour over the lasagna and bake. Serve with fresh basil leaves. |
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Lasagna with canned fish
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For the recipe you will need: |
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Preheat the oven to 190C. Mash the salmon with the juice from the can with a fork, then stir in the peas. Place a third of the lasagna dough in the bottom of a 23x9cm ovenproof dish, breaking pieces as needed to completely cover the bottom. Spoon half the salmon and pea mixture over the top and top with a third of the sauce. Repeat layering of dough, salmon and sauce and cover with remaining sheets and sauce. Mix cheese and crumbs and sprinkle on top. Bake for 35 minutes until golden brown. Sprinkle with fresh parsley and serve with lettuce leaves. |
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Apple lasagna
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For the recipe you will need: for cream: Cream - 1 glass |
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Preheat the oven to 175 degrees C. Mix well the cheddar cheese, ricotta cheese, egg, white sugar, and grated almonds. Peel the apples, cut into slices and sauté in oil until soft. Boil the lasagna sheets, rinse with cold water and dry. Layer the apples, lasagna slices and cheese mixture on a baking sheet (first layer of lasagna, last layer of apples). Mix flour, brown sugar, cinnamon, nutmeg, fry a little in oil and pour on top. Bake for 45 minutes, leave to cool. Meanwhile, whip cream and brown sugar and refrigerate. Serve warm lasagna with whipped cream. |
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Meat lasagna with pineapple
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For the recipe you will need: |
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Meat - finely chopped veal tenderloin (cut, not minced in a meat grinder), finely chopped onion, a little grated carrot, fry in a frying 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. Let it melt over low heat until it becomes a bubbly mass. Then put half of the mixture (do not remove from the heat) and start adding hot milk (1.5 - 2 cups) to the rest, stirring so that there are no lumps. Depending on the thickness of the mixture, add the remaining butter with flour so that it turns out like liquid semolina porridge. Let it warm up for another 5 minutes until it thickens, that's all. Then put it in the form: a little bechamel sauce, the first sheet of dough on it with meat filling, mixed with finely chopped greenish mango or pineapple. Sprinkle with Parmesan and pour over the sauce. Place a sheet of lasagne on top and do this several times. The top layer is meat filling, with Parmesan on top. Bake in the oven. |
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Vegetarian lasagna with curry
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For the recipe you will need: |
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Finely chop all the vegetables, fry them in a frying pan in olive oil with added curry, reduce the heat and simmer covered for 15 minutes. Salt and pepper. Prepare the béchamel sauce and add a generous portion of grated Parmesan cheese. Grease a baking dish with butter, put a little sauce on it, a layer of lasagne on it, vegetables on top, more sauce on top, plates, etc. Finish with the sauce, sprinkle with Parmesan, put a little butter, cut into flakes and into the oven for half an hour at about 200C. |
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Smoked fish lasagne
For me, lasagna has always been the pinnacle of culinary art. A rather labor-intensive dish that requires not so much a colossal amount of time as the preparation of several components, which are complex in themselves. My friend’s wife, having decided to pamper her beloved with something delicious, stood at the stove for half a day, saw how her friend swallowed lasagna in the blink of an eye, and said simply: this is the first and last time. Well, or something like that.
The pasta itself can be purchased, which is very convenient and even makes life easier for cooks, or it can be prepared independently. I saw special kitchen devices for rolling dough into thin layers. I will definitely buy myself such a machine.
There are a surprising number of lasagna filling options. Most often it is a thick meat sauce: Neapolitan, Bolognese sauce or Amatriciana sauce - with minced meat. It turns out very tasty with artichokes and spinach. Most often, lasagna is topped with bechamel sauce or something similar. What is noteworthy is that perhaps in Italy there are certain canons and rules, but in the rest of the world, chefs use their imagination. I remembered the wonderful lasagna with young nettles, it was something. In addition, it is usually sprinkled with grated cheese and baked in the oven or oven.
Actually lasagne (lasagne) is a paste, a pasta product. It is produced or prepared independently at home in the form of a thin flat square or rectangle. Dishes made from such pasta, which is prepared in layers mixed with filling - business card Italian cuisine, like the famous.
There is a lot of controversy about the origin of the word “lasagna”. But most agree that the word is borrowed from the Greek “λάσανα” - hot plates. In world cuisines there are many very similar dishes that can differ significantly from Italian lasagna, but, nevertheless, be just as tasty.
Without going into details, I’ll give a simple example - most likely, everyone from childhood will remember their grandmother’s pancake pie - thin pancakes or pancakes, layered with different delicacies. There are sauces, homemade sausage, or sprats. It’s a little funny, but as a child this was my favorite treat.
Although preparing lasagna at home is difficult, after the second time there are no problems. I know it from myself. The sauce is probably the hardest part.
Homemade lasagna. Classic recipe
Ingredients (4 servings)
- Paste sheets (10x20 cm) 10-12 pcs
- Beef 300 g
- Red ripe tomatoes 4 things
- Carrot 1 piece
- Garlic 2-3 cloves
- Onion 1 piece
- Mixed greens (parsley, petiole celery, dill) 0.5 bunch
- Olive oil 3 tbsp. l.
- Butter 50 g
- Milk 0.5 l
- Heavy cream 100 ml
- White wine 100 ml
- Parmesan 100 g
- Salt, black pepper, dry aromatic herbs, nutmeg, sugar taste
- While on vacation in Italy, we tried lasagna everywhere. I don't remember once that we didn't like it. It was always special and different. By the way, this dish in restaurants looks quite sloppy, by our standards. Which, however, does not affect the taste.
- The process of preparing homemade lasagna, provided that you bought the pasta itself, can be divided into three stages.
- The first stage is preparing the sauces. It's long enough. A good meat sauce takes several hours to prepare and requires attention. Bechamel or any creamy sauce based on flour and butter to your taste is easy to prepare, but requires skill.
- The second stage is placing the pasta and sauces in a heat-resistant form. Carefully coat all layers of paste.
- The third stage is baking in the oven or in the oven.
- However, there is a fourth stage, the most pleasant - lunch, at which lasagna is the main course.
- If you know how to make Bolognese sauce, Amatriciana sauce or any other meat sauce with tomatoes, cook it. But make it thicker than for paste.
- I made the sauce using available ingredients that I had at home. A piece of beef pulp, an onion and a carrot, some mixed greens, tomatoes. I deliberately did not use animal fat for the sauce; the dish would already be high in calories.
Products for meat sauce
- Grind the beef with a meat grinder to obtain minced meat. In a deep saucepan, heat 3 tbsp. l. olive oil, let it heat a little until a characteristic smell appears. Then, stirring, fry the ground beef in oil for 4-5 minutes.
Fry ground beef in oil for 4-5 minutes
- Peel the onions, garlic and carrots. Grate the garlic on a fine grater and finely chop the onion with a knife. Add onion and garlic to the minced meat and continue frying.
Add onion, stalked celery and garlic to the minced meat and continue frying
- Finely chop the petiole celery and add to the saucepan. If buying stalked celery is problematic, you can add finely chopped celery roots, parsley, and parsnips.
- Grate the carrots on a grater - not the largest one. Add to the saucepan, stir and fry for about 10 minutes.
Grate the carrots and add to the saucepan, stir and fry for about 10 minutes
- Then add finely chopped parsley, add a little salt and pepper. Add 2 tsp. sugar - to taste. Sugar will make the sauce extremely tasty - sweet and sour. Pour in half a glass of white table wine. Bring to a boil and, cover with a lid, leave to simmer over low heat.
- Meanwhile, scald the tomatoes with boiling water and remove the skins. Tomatoes for lasagna should be the ripest. Remove seeds from tomatoes and puree in a blender. If it is difficult to buy ripe tomatoes, add half a can of canned tomato pulp, they are sold in 400 g packages. Add tomato puree to the saucepan and add a little hot water - half a glass maximum.
Add tomato puree to the saucepan and add a little hot water
- As soon as the sauce boils, add dry aromatic herbs - a “Mediterranean herbs” mixture is ideal. Pour in half a glass of cream.
Pour in half a glass of cream
- Next, a long process begins - the sauce is cooked. On the lowest heat, so that it barely boils, it literally simmers. Periodically, but not very often, you need to stir. The most difficult question: how long to cook? For a long time. Minimum 2 hours. The sauce should come out smooth and thick. You should adjust spices, salt and sugar to taste. Consistency - imagine store-bought squash caviar. Somewhere like this.
The sauce should be smooth and thick
- If you know how to cook bechamel, this is the best option. Just don't go overboard with the spices. Actually bechamel is a basic (main) milk sauce. Those. Other sauces are made on its basis, which are often called bechamel, despite the presence of a bunch of ingredients in them. In theory, béchamel is roux and milk. Roux is a heat-treated mixture of flour and fat. The roux is diluted with milk - at room temperature and brought to a boil. After adding salt and spices, bechamel is obtained. After adding minor ingredients, a derivative sauce is obtained.
Butter, flour and milk - all you need for milk sauce
- But this is not so important. Melt the butter in a separate frying pan. Important point: butter, not spread or margarine. As soon as the butter melts and begins to bubble, add 1-1.5 heaped tablespoons of flour and immediately begin stirring with a wooden spatula. The flour should mix with the fat and become very smooth. Lumps are not allowed.
As soon as the butter melts and starts to bubble, add 1-1.5 heaped tablespoons of flour
- Immediately, stirring continuously, begin to pour in the cold milk in a thin stream, trying to break up any lumps and ensure that the sauce is completely homogeneous. The amount of milk is not necessary every time. You want the finished sauce to be slightly runny. Cook the sauce over low heat for 10-12 minutes.
Stirring continuously, begin to pour in cold milk in a thin stream.
- Add a pinch of ground nutmeg and salt. By the way, a little black pepper will also improve the taste very well.
Add a pinch of ground nutmeg and salt
- If the sauce has become too thick, you can add a little hot milk. If it's too liquid - knowledgeable people It is recommended to add a piece of butter to the finished sauce, after rolling it in flour.
- The most interesting part of the cooking process is placing it in a heat-resistant form. The shape and size of the leaves vary greatly. It is worth preparing in advance a suitable ceramic or glass mold of the required size. I specifically bought a 20x20 cm square pan with a high side.
- Store-bought paste measuring 10x20 cm fits perfectly into this mold, two leaves side by side. The paste is sold in two types. The first pasta requires pre-boiling. The second is placed dry in the mold.
Store-bought lasagna size 10×20 cm
- I bought pasta that does not require boiling - subito in forno. After thinking a little, I decided to soak the lasagne leaves in hot water for a couple of minutes. However, as it turned out, this could not have been done.
After thinking a little, I decided to soak the lasagne leaves in hot water for a couple of minutes
- Next, lightly grease the square pan with butter, especially the walls. Place 2 tbsp on the bottom. l. milk sauce and distribute it evenly over the entire area. Place two rectangular sheets side by side.
- Brush pasta leaves with milk sauce. Add some of the meat sauce. Important: Lasagna usually consists of 5-6 layers of pasta, i.e. There should be enough meat sauce for 4-5 layers. You need to decide in advance how much meat sauce should be placed on one layer. To be enough. If it remains, it doesn't matter.
How to cook lasagna
Step-by-step recipe for minced meat sauce
Preparing bechamel sauce
Method for laying lasagne sheets
Of the many dishes of Italian cuisine, our hostesses especially liked lasagna. This is not surprising - it’s delicious, easy to make, it will satisfy the family on weekdays and decorate the table on holidays.
This is a typically Italian dish that has gained incredible popularity all over the world. Lasagna is made from specially prepared sheets of dough, filled with filling, topped with sauce and sprinkled with cheese.
There are an endless number of different ways to prepare lasagna, just like many other Italian dishes. The composition of the filling, sauce, and type of cheese varies depending on the region of preparation. In some areas of Italy, lasagne is prepared with a simple tomato sauce, while in others they use only béchamel sauce.
The filling for lasagna can be either minced meat or various sausages, vegetables, seafood, and even fruits and berries used to prepare sweet versions of this dish. Like most other Italian dishes that have gained recognition outside of Italy, lasagna has undergone significant changes over time.
Today, lasagna is more of a cooking method that involves layering sheets of pasta with various fillings and baking the prepared dish in an oven or oven. Ingredients for filling and sauce today they depend more on the imagination of the cook than on the authenticity of the recipe. For the modern culinary enthusiast, lasagna is an opportunity to bring your culinary skills and imagination to life. However, as when preparing any other dish, when preparing lasagna it is necessary to take into account some important recommendations and nuances.
The essence of the dish is layers of dough layered with filling. At the same time, they are also poured with sauce and sprinkled with cheese. The variety of this dish lies in the filling. It can be meat (this is the most traditional option), with chicken and champignons, vegetable, mushroom, seafood, sliced sausage, fruit and berry.
1. Pasta for lasagna
Now you can buy it ready-made in almost any supermarket, however, without a doubt, lasagna will turn out much tastier if you prepare the pasta yourself, especially since it is not at all difficult and does not require any special skills. First of all, you will need two types of flour. High-grade wheat flour and second-grade flour, also called durum. If you are afraid of making a mistake with the choice of durum flour, then look in stores for flour whose packaging will have GOST 16439-70. It is under this GOST that Russian industry produces flour from durum wheat, durum flour.
Cooking process:
Mix 250 gr. each type of flour and pour it in a heap on the table. Make a well in the center of the slide and pour in four large eggs. Add salt, a teaspoon of olive oil and knead the dough. Wrap the finished dough in cling film and put it in the refrigerator for half an hour. After your dough has rested in the refrigerator, use your hands to form it into an oblong sausage and cut into equal parts. Sprinkle each resulting piece with a small amount of flour and roll out using a rolling pin or a special machine. The lasagna dough should be rolled out quite thin, 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 pasta should not be stored for a long time. It's better to cook it at once.
2. If you decide to use ready-made store-bought pasta sheets to prepare lasagna, then pay attention to the cooking method indicated on the package. Some types of ready-made lasagna pasta must be boiled before use, while others only need to be soaked in water.
In order to Boil store-bought lasagna pasta sheets, boil water at the rate of 1 liter of water per 100 grams of pasta, salt it to taste and add 1-2 tbsp. spoons of olive oil. Oil is added to prevent the pasta sheets from sticking together during cooking. Place pasta sheets into boiling water one at a time and cook until half cooked. The finished pasta should be pliable but slightly crispy. The Italians call this method of cooking “al dente” (al dente - Italian “to the tooth”).
3. Another important step in preparing lasagna, often overlooked by inexperienced housewives, is the correct laying sheets of pasta. It is important to remember that the paste sheets should be laid crosswise. On the first layer, all the sheets are laid out in one direction, then the filling is laid out, and on the next layer, the paste sheets are laid out crosswise in relation to the previous layer of paste sheets. This method of laying the sheets will make your lasagna more durable, and when cutting it will not fall apart, which will allow you to serve the lasagna in an even, beautiful piece.
4. The best utensils for baking lasagna are smooth square shapes. A square baking dish will allow you to get all the strips of pasta the same size and thus save you a lot of time that you might have spent cutting 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 use a non-stick pan or a thick-walled cast iron pan. But it is better to refuse thin-walled metal or aluminum forms. Lasagna in this form bakes unevenly and often burns.
5. Classic cheeses for lasagna Mozzarella and Parmesan are considered; it is the combination of these two cheeses that gives lasagne its juicy tenderness and at the same time its sharpness and aroma. However, you should not limit your imagination to such strict limits. Any of your favorite cheeses are suitable for lasagna; any types of soft, creamy cheeses go especially well with hard, aged cheeses that have a sharp aroma and pungent taste. When placing cheese in lasagna, follow the recipe. Some recipes call for cheese to be sprinkled on each layer of lasagna, while others call for only the 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 bechamel sauce on the bottom, lay out the prepared pasta sheets, brush again with bechamel, arrange large pieces of mozzarella and any blue cheese, sprinkle with grated Parmesan, lay the next layer of pasta, sauce and cheeses, continue laying until You won't get 6-7 layers. Spread a thin layer of bechamel sauce on top and sprinkle generously with Parmesan cheese. 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 sauces for lasagna is amazing. These include tomato sauces with the addition of various spices, seasonings, vegetables, smoked meats and sausages, and various creamy and broth-based sauces. Probably only pizza can boast a wide variety of sauces used for its preparation. But lasagna sauce is rightfully considered a classic and beloved by most chefs. béchamel sauce . This smooth, thick sauce is not at all difficult to make.
Cooking process: Melt 50 grams of butter in a saucepan, add 2 tbsp. spoons of flour and fry for a couple of minutes, stirring thoroughly. Heat 500 ml in another saucepan. cream, bringing it almost to a boil, but without letting it boil, add salt. The hotter your cream is, the less likely it is that lumps will form in the sauce. Pour the cream into the fried flour in small portions, stirring thoroughly each time. The consistency of the finished sauce should resemble sour cream. You can replace the cream with milk or strong meat broth, and you can also add your favorite spices.
7. Meat lasagna filling, more often called stew, is prepared from any types 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. Very tasty and tender stew for lasagna it turns out if you take equal quantities of minced pork, lean beef and chicken. Heat a little olive oil in a deep frying pan or saucepan and fry very finely chopped onions in it. When the onion is browned, add the minced meat and fry for 5-7 minutes, stirring constantly. Make sure the minced meat doesn't 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 bechamel sauce
8. Of course, lasagna fillings are not limited to just meat fillings. Lasagna turns out very tasty stew for which it is prepared seafood . Take 200 grams of peeled shrimp, mussels and squid, boil them until half cooked in lightly salted water and place in a deep frying pan with preheated olive oil. Add crushed tomato pulp, a glass of water, bay leaf and simmer, stirring constantly, for 15 minutes. A couple of minutes before it is ready, add finely chopped parsley to the stew.
Prepare béchamel sauce with milk , adding a pinch of nutmeg and black pepper. Pour some bechamel sauce into the bottom of a greased pan, add a layer of lasagna pasta, then seafood ragu, pour bechamel sauce over everything and sprinkle with cream cheese. Repeat this several times. The top layer should be a layer of stew, poured with sauce and sprinkled thickly with cheese. Bake in the oven for 40 minutes at 180 degrees. Serve with any green salad.
9. Lasagna was not left without its own special type. vegetarians. 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 multi-colored bell peppers into small cubes. Heat olive oil in a deep frying pan, fry finely chopped onion in it, then add the prepared vegetables and fry everything together for a few minutes. Add a little tomato paste to the fried vegetables and simmer for 10 minutes, cool, add fried champignons and bechamel sauce. Place sheets of lasagna 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 the lasagna with bechamel sauce and sprinkle with Parmesan cheese. Bake in the oven for 30-40 minutes. For those vegetarians who do not consume any animal products at all, the cheese can be replaced with any kind of soy cheese or vegetarian cheddar, and the bechamel can be prepared with vegetable broth or soy milk.
10. It is a great success among children and many adults. sweet lasagna . Take 400 grams of canned cherries without syrup, mix with 1-2 tbsp. l. finely chopped almonds, 4 tbsp. sugar and 1 tsp. cinnamon. Separately, beat 500 grams of cottage cheese, 100 ml with a mixer until a homogeneous mass is formed. cream, 1 tbsp. l. lemon juice, 1 packet of vanilla sugar and 50 gr. Sahara. Grease a lasagna pan with butter, add a layer of lasagna pasta (boiled until ready and cooled!), a layer of cottage cheese, a layer of berries, repeat until the filling is finished. For this lasagna, 3-4 layers are enough. Place the lasagna laid in this way in the refrigerator for an hour and a half. Serve garnished with whipped cream and sprinkled with chopped nuts.
Lasagna dough
You don't have to be an experienced housewife to make lasagna dough.
To 1.5 cups of flour add chicken eggs (3 pieces), vegetable oil (3 tablespoons), and a pinch of salt.
Knead the dough. It should be dense and tight, so you should add flour when kneading.
The prepared dough should “rest”. To do this, wrap it in cling film and place it on the refrigerator shelf for about thirty minutes.
After this, roll it into a tube and cut it evenly.
Each piece of dough is carefully rolled out. It should be thin.
Lasagna assembly technology
It is almost the same for all types of this dish.
The baking sheet on which the lasagna will be baked is lightly coated with vegetable oil.
Spread a little bechamel sauce on top - a layer of dough.
Place a layer of filling on the dough and sprinkle with cheese. The traditional cheese for the dish is considered to be mozzarella or parmesan.
Pour over the sauce and place the dough layer again.
The top, last layer is greased with the rest of the sauce and sprinkled with cheese. Experienced housewives do this: lubricate it thinly, sprinkle it thickly. The result is a ruddy top layer.
Bake lasagna in the oven. 40 minutes at a temperature of 200 degrees is enough.
How to prepare bechamel sauce
It is impossible to prepare classic lasagna without such a sauce.
It will require: butter (120 g), flour (3 tablespoons), milk (1 liter), ground nutmeg (a little bit, on the tip of a knife).
Lightly fried flour is added to the melted butter.
Add milk in a thin stream, stirring constantly.
Add salt and nutmeg.
Continuously stirring, cook until the sauce thickens.
Classic bechamel is ready.
Best lasagna recipes:
Lasagna with chicken and champignons
A very delicate, literally creamy taste and extraordinary lightness make this dish appropriate both on weekdays and on special occasions.
Required ingredients:
– one chicken breast,
– vegetable oil (for frying),
– 0.5 kg of champignons (marinated or fresh),
– cream (200 ml).
Cooking process:
Remove the bones from the breast, disassemble the meat into fibers and fry them with vegetable oil.
Chop the mushrooms and add to the breast.
Fry everything together for ten minutes.
Pour in the cream and simmer covered for about seven minutes.
Lasagna with chicken and parmesan
A surprisingly tender mixture of chicken meat, champignons, cottage cheese with the addition of two types delicious cheese will make the most everyday dinner festive.
Required ingredients:
– boned and skinned chicken breast (300 g),
– fresh champignons cut into slices (1 cup),
– olive oil (1 tablespoon),
- the same amount of flour,
– low-fat cottage cheese (3/4 cup),
- one egg,
– grated mozzarella cheese (one and a half cups),
- clove of garlic,
– grated Parmesan (a quarter cup),
– chopped onions (2 tablespoons),
– greens (dried parsley, a mixture of Italian herbs).
For this original recipe you will also need a glass Alfredo sauce
.Here is his recipe.
Bring the cream (450 ml) to a boil using medium heat and stirring constantly. The sauce requires heavy cream.
Reducing the heat, add Parmesan (60 g).
Drop the butter (30 g).
Without stopping stirring, add salt and pepper. Ground black pepper is used.
The sauce is ready, you can start preparing the filling.
Cooking process:
Fry the chicken and mushrooms, adding garlic and onions.
Sprinkle with flour and pour in the sauce.
Having brought to a boil, reduce the heat and leave for five minutes. You should not cover with a lid, but you must stir constantly.
Mix cottage cheese, parmesan, herbs, and egg.
Fold the lasagna, alternating the fillings of chicken and mushrooms with a mixture of cheese and cottage cheese.
Each layer of dough is brushed with sauce and sprinkled with moracella.
Lasagna with chicken and spinach
The spinach in this recipe is used to make the dough.
Required ingredients:
– chicken meat (600 g),
– cheese (100 g),
- two onions,
– tomatoes (120 g),
– spinach (250 g),
– wheat flour (250 g),
- three eggs,
– butter (80 g).
Cooking process:
Spread spinach puree into flour. To do this, it should be simmered and wiped.
Add the egg, salt, knead the dough.
The dough sheets, cut into strips 1 cm wide, are pre-boiled by adding salt to the water.
The chicken meat is finely chopped and fried with onions.
The flour is fried, tomatoes and salt are added.
Add broth and simmer until done.
Lasagna with chicken and zucchini
This lasagna is especially tender thanks to the vegetables and cheese sauce.
Required ingredients:
– chicken breast (250 g),
– one sweet pepper,
- one onion,
– tomatoes (5 pieces),
– zucchini (1 pc.),
– olive oil, pepper, salt,
– soft cheese (250 g),
- greenery,
- cheese sauce.
For cooking cheese sauce
you will need: wheat flour (1 tbsp), butter (50 g), grated cheese (3 tbsp), milk (500 ml).
Heat the milk, add flour, cheese, and salt fried in oil.
Cook over low heat, stirring, for about five minutes.
Cooking process:
All washed vegetables are peeled and cut into slices.
Boil the chicken breast and grind it in a meat grinder.
Soft cheese is cut into slices.
When folding lasagna, minced chicken is complemented with vegetables and slices of cheese.
The top layer is covered with tomato slices and poured with cheese sauce.
Lasagna with vegetables, champignons, herbs and red wine
Ingredients:
For the test:
flour - 400 grams;
salt;
eggs - 5 pieces.
For filling:
onions - 2 pieces;
meat - 500-700 grams;
tomatoes - 1 kilogram.
For the bechamel sauce:
butter - 30 grams;
milk - 1/2 liter;
flour - 2 tablespoons.
Cooking process:
Dough. Pour the sifted flour onto the table in the form of a slide, make a depression in it, add salt and eggs. Knead the dough. Place in a warm place for 20 minutes. Divide into 9 parts. Roll each part into thin sheets. Cook in salted water for 10-15 minutes.
Filling. Pass the meat through a meat grinder and fry with onion (1 onion) in a frying pan, add salt, pepper, spices and simmer with water or broth until it boils. Scald the tomatoes, remove the skin, and crush until pureed. Chop onion (1 onion), fry, add tomato puree, garlic, parsley, basil.
Bechamel sauce. Melt the butter, add flour and milk, and stirring constantly, cook the sauce.
Grate cheese (150 g).
Apply a thin layer of bechamel sauce onto a baking sheet, put a sheet of lasagne, pour over the sauce, put tomato puree on top and cover with meat filling, put grated cheese on top, cover with the next sheet of lasagne and repeat the steps in sequence. The top layer consists of bechamel sauce, tomato puree and spices.
Cooking time in the oven is 30 minutes.
Lasagna with ham
Ingredients:
200 g prepared lasagne sheets
100 g thin slices of processed cheese
100 g boiled ham
2 tbsp. l. butter (+ butter for greasing the pan)
2 tbsp. l. flour
1/2 l milk
1 bunch fresh basil
salt, freshly ground black pepper to taste
Bechamel sauce:
Melt the butter in a saucepan, add flour and stir until there are no lumps.
Remove from heat and gradually add milk. Place on the stove again and cook for 10 minutes. , stirring constantly. Salt and pepper Chop the basil, add to the sauce, then beat with a mixer until smooth and green.
Cooking process:
Pour 3 liters of salted water into a saucepan and bring to a boil. Boil the lasagne sheets one at a time for 3 minutes, then remove with a slotted spoon and place on a towel. Preheat the oven to 200°C.
Grease a refractory dish with oil, add a little bechamel sauce, and then a layer of lasagne sheets.
Place bechamel sauce on top, and thinly sliced ham and melted cheese on top.
Repeat this several times (the top layer is ham and cheese). Bake lasagna for 25-30 minutes. Serve hot.
It is important to use fresh basil in this dish.
Lasagne with trout and mussels
Ingredients:
trout fillet - 400 g,
mussels – 1 kg,
lasagna dough – 8 sheets,
fennel, cut into thin strips - 2 pcs.
For the sauce:
mussel broth – 200 g,
butter – 80 g,
starch,
fresh chervil.
Cooking process:
Make lasagna dough or make your own. Boil the mussels and separate them from the shells; save the broth. Boil fennel in water adding a little oil. Cut the trout into pieces and boil in lightly salted water.
Using a mixer, mix the butter with the mussel broth, add starch and beat until the desired consistency is obtained. Place trout, mussels and fennel on the dough. Pour over the sauce and garnish with fresh chervil
Lazy lasagna
Ingredients:
1 medium onion,
1 bay leaf,
250 g “homemade” sausage,
3 cloves garlic, finely chopped or pressed through a garlic press,
1/2 teaspoon chopped or crushed red pepper
1/2 teaspoon salt,
1/4 teaspoon ground black pepper,
250 g pasta “bows”,
1 can (450 g) tomato puree,
2 cups grated cheese,
2 tablespoons tomato paste
Cooking process:
Place a pot of water on the fire. While the water is boiling, coarsely chop the onion. Remove the skin from the sausage. Place a medium-sized frying pan over high heat. Crumble the sausage into the pan and cook, stirring, for 5 minutes, until the sausage is no longer pink. Add the onion and garlic and cook, stirring, for 3-4 minutes until the onion is translucent. Place pasta in boiling water and cook until tender, 10-12 minutes or as directed on package. While the pasta is cooking, add the tomato puree, tomato paste, bay leaf, red pepper, salt and black pepper to the pan. Bring the mixture to a boil. Cover the pan with a lid and simmer the sauce over low heat for 10 minutes. Turn on 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 the pasta and half the cheese on top, then another 1/3 of the sauce, more pasta, then the remaining sauce. Sprinkle the remaining cheese on top. Bake the lasagna in the oven for 15 minutes or until heated through.
Lasagne Bolognese
Ingredients:
Bolognese sauce:
500g minced meat (beef, beef+pork or beef+lamb);
2-3 tomatoes;
2 tbsp. spoons of tomato paste or ketchup;
salt, pepper, spices (basil, oregano);
4 tbsp. spoons of olive oil.
Bechamel sauce:
1 liter of milk;
120g butter;
3 tbsp. spoons of flour;
a pinch of nutmeg, salt, black pepper.
For pasta:
ready-made lasagna sheets – one package (500g);
200g Parmesan cheese.
Cooking process:
Peel the tomatoes and grind in a blender with the addition of tomato paste.
Fry the minced meat in olive oil, add spices and tomato mass.
Simmer over low heat for about 5 minutes. Bolognese sauce is ready.
Fry the flour in melted butter.
Slowly, with constant stirring, pour milk into the mixture.
Add spices and, stirring constantly, simmer the sauce until thick (10-15 minutes). Bechamel sauce is ready.
Grate Parmesan cheese.
Grease a baking dish with olive oil and pour some Bechamel sauce and Bolognese sauce into the bottom.
Place lasagne sheets over the sauce, slightly overlapping.
Place Bolognese sauce on them, sprinkle with grated cheese and brush with Bechamel sauce.
Repeat the procedure several (3-4) times until you have enough ingredients.
Cover the last layer with lasagne sheets, pour over Bechamel sauce, and sprinkle generously with Parmesan cheese.
Place a piece of butter on top and bake in an oven preheated to 200 degrees for 30-40 minutes.
Lasagna with chicken and cottage cheese
Ingredients:
– Lasagna sheets – 230g;
– Onions – 2 pcs (200g);
– Chicken fillet – 700-800g;
– Champignons – 300g;
– Tomato paste – 150-200g;
- Parsley;
– Basil;
– Dry basil;
– Low-fat cottage cheese – 400g;
– Parmesan cheese (or any other hard cheese) – 100g;
– Mozzarella cheese – 150-200g;
– Egg– 1 piece (60g);
– Salt – to taste;
– Ground black pepper – to taste;
– Olive or sunflower oil – 1 tablespoon (15g);
Cooking process:
Cut the champignons into quarters, chicken breast and onion finely. Heat olive oil in a frying pan and fry the onion until golden brown.
Add champignons and simmer for 7-10 minutes. Add chicken breast. Salt, pepper and sprinkle with dried basil. Cook until the chicken breast turns white.
Then, add tomato paste. Stir and add chopped parsley, salt and sugar to taste. Simmer for 10-15 minutes over low heat.
During this time, prepare curd sauce . Mix the cottage cheese with a fork, add Parmesan, herbs (basil and parsley), salt and pepper, add the egg and mix.
Now we take the form and begin to lay out everything in layers: 1 layer - 1/4 of the meat sauce. 2nd layer – lay out the pasta (just before doing this, prepare the pasta as directed on the package). 3rd layer – 1/3 curd sauce. 4th layer – 1/3 Mozzarella cheese.
Repeat in this sequence two more times.
The final layer will be 1/4 of the meat sauce. And sprinkle 50 g of grated Parmesan on top.
Cover with foil and place in a preheated oven at 200 degrees for 30 minutes.
After 30 minutes, remove the foil and bake for another 10 minutes.
Recipe for vegetarian (lenten) lasagne with eggplant
Ingredients:
300g lasagna sheets, 100-150g zucchini, 30-40ml vegetable oil of any taste (sunflower/olive/nut, etc.), 2 large bell peppers, 1 eggplant, potato tuber, medium carrot and large onion, 2 cloves of garlic, pepper, salt, any nuts for sprinkling (peanuts/pine nuts/walnuts, etc.).
Cooking process:
How to make vegetarian lasagne with eggplant. Chop the garlic, grate the carrots, chop the onion, sweet pepper and zucchini into thin strips, potatoes and eggplant into circles, chop the tomatoes in a blender. Lightly fry garlic in oil in a frying pan, add onion, then pepper, grated tomatoes, pepper and salt, simmer for 10 minutes. Assemble the lasagna by placing sheets of dough, vegetables in the mold and coating all layers with prepared tomato sauce. The last sheet of dough needs to be greased with sauce, put the lasagna in an oven preheated to 200 degrees and bake for half an hour, sprinkle with medium chopped nuts.
You can spread vegetarian mayonnaise on top of this lasagne or lay out plastics of vegan cheese and melt it.
Often, vegetarian simply means vegetable lasagna – i.e. cooked without meat or meat products. A clear illustration of this is the following recipe.
Vegetable (vegetarian) lasagna with beans and pumpkin
Ingredients: 300-400g green beans, 300ml cream, 150g cheese and peeled pumpkin each, 8 lasagna sheets, 2 bell peppers, 1 carrot, butter/sunflower oil, turmeric, cardamom, curry, black pepper, salt.
Cooking process:
How to cook vegetable lasagna with beans. Grate the carrots on a coarse grater, fry them in oil along with the spices, add sweet peppers cut into strips, simmer, add frozen green beans, then thinly sliced pumpkin, mix and simmer until the vegetables are half cooked, adding water if necessary. Grease a baking sheet, lay out a layer of lasagna sheets, cover with vegetable filling, again lay out a layer of sheets, vegetables - etc. until they are all gone. Do not cover the last layer of lasagna sheets with filling, pour cream over the lasagna, cover with foil and bake in an oven preheated to 200 degrees for half an hour, then sprinkle with grated cheese and keep in the oven a little more until it melts and browns.
For cooking real vegetarian lasagna Without using any animal products, you can use tomato sauce instead of Bechamel sauce, as in the second recipe, and prepare the dough without eggs, using the version of the dough proposed in the first recipe. But the vegetable filling can be very diverse - with potatoes, carrots, onions, zucchini, tomatoes, eggplant, mushrooms, etc. Combine ingredients for lasagna filling to suit your taste, and then the result will always suit your taste. As they say, there is always a way out, so anyone can enjoy real vegetarian dishes if they wish, and for this you don’t even need to look for special vegetarian products.
Vegetarian lasagne without eggs
You will need: for dough – 1 glass of flour 250 ml, 80 ml of water, 1 pinch of salt, filling – 300g of hard cheese, 200g of Adyghe cheese, 150 ml of water, 2 tomatoes and bell peppers, 1 carrot, ½ can of black olives, 1.5 tbsp tomato paste, 2 tsp. mixture of dried herbs and sugar, 1 tsp. salt, ½ tsp. ground pepper, coriander and turmeric, bechamel sauce.
Cooking process: Mix flour with water and salt, knead into an elastic, dense dough, cover and set aside. Prepare Bechamel sauce from 650 ml of milk, flour and butter. Grate the carrots, cut the sweet pepper into small cubes, fry the spices in a frying pan with a small amount of vegetable oil, then add the carrots, after 2 minutes the pepper, after another 2 minutes add the tomato paste and add 150 ml of hot water, season with sugar and salt, simmer until vegetables are soft. Season the roast at the end with a mixture of herbs, pepper, and stir.
Roll one-sixth of the dough into a ball, then roll it out into a flat cake 1mm thick, dusting the work surface with flour. Take deep round shape, grease with bechamel, lay out the first layer of dough, a third of the filling, pour over the sauce, sprinkle with a quarter of grated hard cheese, place the next layer of dough on top, also roll it out, grease with the sauce, sprinkle with olive rings, grated Adyghe cheese, cover with the next layer of dough, repeat the first filling , cover with the next layer, grease it with sauce and cover with tomato slices, sprinkle with Adyghe cheese. Lay out the next layer of dough and cover it with the first filling, cover with the last layer of dough, brush with sauce, sprinkle with hard grated cheese. Cover the lasagna with foil and bake for 45 minutes in an oven preheated to 180 degrees, then remove the foil and brown the dish in the oven for another 10 minutes.
Today, the task of preparing lasagna is greatly simplified by the fact that sheets of dough for this dish can be bought ready-made in almost any supermarket. But often these sheets are made from dough using eggs. Therefore, whether to use them or not is, again, everyone’s personal choice.
For the next lasagna recipe, you can use either ready-made dough sheets or prepare them in the way indicated in the previous recipe - in this case, the next version of lasagna will turn out to be truly vegetarian or, in other words, lean.
Lasagna with Bolognese sauce
Ingredients:
400 grams of lasagna leaves, 150 grams of minced beef and the same amount of pork, a glass of red wine, 1 carrot and 1 onion, 2 celery roots, 6 tablespoons of butter, 1 tube of tomato paste, broth, salt, pepper and cheese to your taste.
Cooking process:
We recommend starting the preparation of lasagna with the sauce. Finely chop the onion, carrots, celery and pour them into a deep frying pan, preheating the melted butter in it. After frying, add minced meat, pour in red wine, tomato paste, add salt and pepper to taste. Stir again and finish preparing the sauce by pouring in 100 grams of broth.
Now let's start lasagna. Boil the lasagna sheets in salted water with a little vegetable or olive oil. Place lasagna sheets in the pan and alternate with Bolognese sauce. It is optimal to take 5 sheets. Sprinkle cheese on top and place in the oven, preheated to 200 degrees, for 12 - 15 minutes. The dish is ready, bon appetit!
Vegetable lasagna
Ingredients:
300 grams of champignons, 600 grams of eggplants, 100 ml. olive oil, 1 carrot, 2 onions, 1 sweet pepper, 200 grams of canned tomatoes, 200 grams of grated cheese, a stalk of celery, half a teaspoon of thyme and the same amount of oregano, 250 grams of dough (lasagna plates), 50 grams of flour, 50 grams butter, 750 ml. milk.
Cooking process:
First prepare the filling. Chop the carrots and one onion, pepper and celery, simmer in 30 ml. olive oil. Separately, also simmer the tomatoes and spices within 15 minutes. Fry the eggplant slices in oil, and also stew the mushrooms and onions in it.
For cooking white sauce
fry the flour in butter and pour in the milk, hold for 3 minutes. Pour some white sauce into the pan, place the lasagne slices on top, pour the white sauce over them, and then layer the eggplant, mushrooms and tomato sauce. Brush the plates again with white sauce and repeat the procedure. The top layer is also coated with white sauce, sprinkled with cheese and placed in the oven for 30 minutes at 180 degrees.
Lasagne with spinach and minced meat
Ingredients:
12 plates of lasagna, 4 bunches of green onions, 4 cloves of garlic, 200 grams of tomato, vegetable oil, 100 grams of boiled ham, 200 grams of spinach, 500 grams of minced meat, 4 tablespoons of chopped herbs, 240 grams of mozzarella, 300 ml of cream, 4 eggs , salt and pepper, 80 grams of grated Parmesan cheese, 250 ml. tomato sauce, 1 tbsp butter.
Cooking process:
Boil the lasagna until half cooked, then drain the dough in a colander. Chop the onion and garlic finely and simmer in 2 tablespoons of vegetable oil. Add the minced meat, fry, and then mix with chopped tomatoes, herbs and ham. Season and simultaneously whisk the cream with the eggs and Parmesan. Cut the mozzarella cheese into slices.
Grease the pan with vegetable oil and place 4 lasagna sheets on it at once. Then layer first the spinach, and then 1/3 of the cream, 4 more slices, minced meat, again 1/3 of the cream, all the remaining four slices, mozzarella cheese and the rest of the cream. Cover with pieces of butter and pour over the sauce. Bake for 35 minutes at 200 degrees.
Lasagna in a slow cooker
Ingredients:
500 grams of minced meat, 1 onion, 1 glass of tomato sauce, a tablespoon of dried parsley, salt and pepper to taste, 200 grams of lasagna sheets, 150 grams of cheese, oil for frying. For the sauce take 2 eggs, 1.5 cups of milk, 2 tbsp flour and 2 tbsp. butter.
Cooking process:
Fry the chopped onion in a frying pan until transparent, add the minced meat and simmer for ten minutes. Then pour in the tomato sauce, add parsley, salt and pepper. For the sauce, melt the butter in a saucepan, add flour and fry for 2-3 minutes. Then pour in the milk and stir for a couple of minutes. When the sauce thickens, remove from heat, add eggs one at a time and half the grated cheese. Salt and pepper, mix.
Place some sauce on the bottom of the multicooker, then lasagna sheets. If they don't fit, feel free to break them. On top of all this we put some of the minced meat, again the sauce. Sprinkle with cheese and repeat the procedure 3 times. Set it to “Baking” mode and wait 1 hour.
Lasagna with mushrooms
Ingredients:
7 grams of dried porcini mushrooms, a mixture of different mushrooms (you can take champignons, oyster mushrooms) - 350 grams, 30 grams of butter, 1 onion, 1 tablespoon of thyme, 3 egg yolks, ½ cup of cream, 1 cup of grated Parmesan, 8 sheets of lasagne .
Cooking process:
Dried mushrooms are filled with water for 15 minutes. Cut large mushrooms in half. Heat the butter over heat in a frying pan. Fry the onion cut into half rings in oil until soft, add thyme and all the mushrooms, cook for 1-2 minutes.
Beat the yolks with half the Parmesan. Boil the lasagna sheets in plenty of salted boiling water, drain and immediately stir into the egg-cream mixture. Heat the mushrooms.
Place the mushroom filling on a sheet of lasagna folded in half, cover with another sheet, drizzle with the egg-cream mixture and sprinkle with Parmesan.
Lasagna with mushrooms and chicken fillet
Ingredients:
250 grams of lasagne sheets, 700 grams of chicken fillet, 1 can of canned champignons, 4 tomatoes, 300 grams of cheese, 1 onion, 1 bunch of herbs, 100 grams of butter, 5 tablespoons of wheat flour, 1 liter of milk, salt and spices to taste.
Cooking process:
First, let's prepare the filling. Finely chop the onion, fillet with mushrooms. Fry the onion in vegetable oil, add the fillet and fry for 5 minutes. Add the mushrooms, salt and pepper, then fry for another 15 minutes. For the béchamel sauce, melt the butter, add flour, and lightly fry. Then pour in the milk, add salt and pepper and cook, stirring until the sauce thickens. The consistency should resemble liquid sour cream.
Peel the tomatoes and grind them in a blender. Finely chop the greens and mix with the tomatoes. Place lasagne sheets in a single layer in a baking dish, top with half the mushrooms and fillets, then half the sauce. Place lasagne sheets, remaining mushrooms with fillet, sauce, more lasagna sheets, tomatoes. Place in the oven for 20 minutes at 180 degrees. After 20 minutes, sprinkle with grated cheese and bake for another 20 minutes.
Lasagna in a frying pan
Ingredients:
Tomatoes in their own juice 800 grams, 1 tablespoon olive oil, 1 onion, half a teaspoon of salt, 3 cloves of garlic, red pepper flakes on the tip of a knife, 450 grams of minced meat, 10 sheets of lasagne, 220 grams of tomato sauce, a glass of grated Parmesan, 2 tablespoons of basil, 220 grams of ricotta cheese.
Cooking process:
Pass the onion through a meat grinder, finely chop the garlic and basil, and break the lasagna sheets in half. Chop the tomatoes finely and place them in a bowl. Dilute with water. Fry the onion until soft in a large frying pan, add garlic and red pepper, add minced meat. Once cooked, place the lasagna sheet halves on top, but do not stir. Pour the chopped tomatoes and tomato sauce on top, but do not stir again. Cover with a lid and simmer for 20 minutes over low heat. Then turn off the heat and add first half the Parmesan and then the ricotta. Do not stir.
At the end of cooking, remove the lid, sprinkle with the other half of Parmesan, chopped basil and serve.
Cabbage lasagna
Ingredients:
1 cabbage, 2 onions, 3 cloves of garlic, 1 carrot, 500 grams of minced meat, 100 grams of hard cheese, 2 tablespoons of butter, 1 tablespoon of wheat flour, 1 glass of milk, salt and pepper to taste.
Cooking process:
Disassemble the cabbage into leaves and place them in boiling water for 2 minutes. Drain in a colander and cut. Peel the onion, garlic and carrots, grate the cheese and carrots, chop the onion and garlic. Fry the minced meat in butter, add onions, garlic and carrots, fry for ten minutes. Add chopped cabbage, pepper and salt, simmer for 5 minutes.
As a sauce, take flour, fry in oil, pour in milk, bring to a boil and remove from heat. Then place 3 cabbage leaves, 1/5 minced meat, and sauce in a special form in layers. Repeat this several times. Pour over the sauce and sprinkle with cheese. Bake in the oven at 200 degrees.
Salmon, spinach and shrimp lasagne
Ingredients:
300 grams of fresh spinach, 3 dry lasagna sheets, 400 grams of white sauce, 170 grams of salmon, 150 grams of shrimp, 25 grams of Parmesan cheese, a pinch of nutmeg.
Cooking process:
Preheat the oven to 200 degrees. We cook the fish in a double boiler or lightly simmer it in a small amount of water. Cool and break into small pieces. Place the spinach in a colander and drain hot water, then rinse in cold. Squeeze a little and transfer to a bowl. Salt and pepper to taste.
Place lasagna leaves in boiling water for 2 minutes.
Place a sheet of lasagne on the bottom of a greased rectangular pan, pour 1/3 of the sauce on top and level it out. Top with half spinach, half salmon, half fish. Cover with a sheet of lasagna, pour more sauce over it and add the remaining ingredients. Cover with a sheet of lasagne, pour out the remaining sauce, sprinkle with nutmeg and Parmesan, salt and pepper. Bake for 25-30 minutes until golden brown.
Garlic lasagna
Ingredients:
60 grams of garlic, 100 ml of olive oil, 75 grams of butter, Parmesan cheese to taste, 300 grams of lasagna dough, 150 grams of walnuts.
Cooking process:
To begin, preheat the oven to 200 degrees. Soak the nuts in boiling water for 5 minutes, drain and peel. Process in a food processor along with the garlic and bread crumbs to form a coarse paste. Then add a little olive oil and continue stirring until the sauce is smooth. Add spices.
Boil the lasagna leaves until almost done. Place a knob of butter in the bottom of the pan, followed by a layer of lasagne sheets. Add the sauce, a little butter and Parmesan. Repeat the procedure several times. On top you will have a layer of sauce, parmesan and butter. Bake for 15 minutes. Serve warm.
The lasagna dough does not need to be cooked. It is sold in many supermarkets.
Don’t forget to specify the cooking method: soaking or boiling.
When boiling the dough, add vegetable oil. This will prevent the sheets from sticking together.
They should be cooked only until half cooked - the process will be completed later, in the oven.
Dishes for lasagna should be thick-walled. Otherwise, the dish will burn or bake unevenly.
Molds made of ceramics, cast iron, and heat-resistant glass are perfect.
Except classic sauce bechamel, there are also a huge number of sauces that are used for lasagna. They can be creamy, tomato-based, with broth, smoked meats, seasonings, and various spices.
Best culinary show “Celibacy Lunch” – Lasagne Bolognese
Lasagna with chicken fillet and vegetables/ Alexander Seleznev
ON A NOTE:
Lasagna(Italian lasagne) - pasta in the shape of a flat square or rectangle, as well as a traditional dish Italian cuisine, especially the city of Bologna, is prepared from this product, mixed with layers of filling, drenched in sauce (usually bechamel). Layers of filling can be, in particular, meat stew or minced meat, tomatoes, spinach, other vegetables, and Parmesan cheese.
Etymology
The word "lasagna" originally described a cooking pan. Although the dish is believed to have originated in Italy, the word "lasagna" itself comes from the Greek "λάσανα" ("lasana") or "λάσανον" ("lasanon"), meaning "hot plates" or "to expose to the pot." The word was later borrowed by the Romans as "lasanum", meaning "cooking pot". The Italians then used the word to refer to the dish now known as lasagne.
According to another theory, the word "lasagna" comes from the Greek λάγανον ("lagon") - a type of flat sheet paste made from dough.
Story
Lasagna was first baked in Emilia-Romagna, but later this dish gained fame and became popular not only in Italy, but throughout the world. The first lasagnas were cooked in the oven in special frying pans without a handle, into which a certain number of layers of thin dough were placed, alternating with ragu and Parmesan cheese. In Liguria, sauces (for example, pesto) began to be added to traditional lasagna along with the stew. Sometimes lasagna dough was colored bright green by adding mashed spinach.
In the 16th century, the recipe for lasagna was borrowed and transformed in its own way by Polish cuisine, which is why lazanka appeared.
Test features
Lasagna dough is made from the same flour as pasta. This flour is prepared exclusively from durum wheat.
Layers of dough are also produced as pasta and are commercially available as dry sheets of dough.
Modern kitchen
Modern lasagna is usually prepared from six layers of dough., in this case, minced meat, mushrooms, vegetables are placed on each layer, and grated cheese and a few pieces of butter are placed on top.
For lasagna, Italians most often use types of cheese such as ricotta and mozzarella. Parmesan is required only for classic lasagna bolognese, and no other type of cheese can be used in this dish. Next, the dish is baked in the oven.
Italian lasagna is loved by many today. Some historians believe that they knew how to make lasagna or a dish similar to it back in the Ancient Rome. The preparation of lasagna in its modern form originates in the province of Emilia-Romagna, from where the lasagne recipe spread throughout Italy. To this day, lasagna is considered a classic dish of the city of Bologna, located in this province. That is why the classic lasagna is lasagna bolognese. In addition, almost every province or city has its own lasagna recipe For example, in Naples - Neapolitan lasagna, in Sicily - Sicilian lasagna. The cooking recipe allowed for experimentation and the use of different products.
A few words about how to make lasagna dough. If you are interested in lasagna, this dough recipe should not scare you away. It is advisable to knead the dough for lasagna from durum wheat flour, which is usually used to make pasta. The recipe for lasagna dough is quite simple: flour, eggs, water, salt, olive oil. There is one note on the question of how to prepare lasagna sheets: you need to knead for a long time to get a plastic lasagna dough. The cooking recipe calls for just such a test. Today in the supermarket you can easily buy ready-made layers for lasagna, lasagna recipe after this it will become much easier for you. But even if you haven’t found lasagna sheets, we will advise you how to cook lasagna without them. So, there is pasta lasagna, puff pastry lasagna, pita lasagna, lazy lasagna, and even pancake lasagna. Lasagna, a pita bread recipe, is often referred to as a lazy lasagna recipe. It should also be added that traditionally 6 layers of dough are used, this is how classic lasagna is prepared, the recipe for which was invented in Bologna.
We have already told you how to prepare dough for lasagna, now it’s time to talk about how to prepare lasagna. Lasagna recipes There are many, the filling for lasagna can be very different. There is meat lasagna, lean lasagna or vegetarian lasagna, mushroom lasagna, fish lasagna, seafood lasagna, vegetable lasagna, cheese lasagna. Cheese lasagna is made with ricotta or mozzarella cheese. But if you are interested in lasagna Bolognese, this recipe allows the use of only Parmesan cheese. This lasagna recipe can be complex or simple, depending on the amount of lasagna ingredients. In short, the choice is very large, for every taste: lasagna with meat or lasagna with minced meat, lasagna with chicken, lasagna with mushrooms, lasagna with chicken and mushrooms, lasagna with minced meat and mushrooms.
If you cannot live without meat, a recipe for lasagna with minced meat or a recipe for meat lasagna, a recipe for lasagna with chicken will suit you. All that remains is to find out how to cook lasagna with minced meat: to do this, look at the lasagna with minced meat recipe, how to cook lasagna with minced meat or lasagna with minced meat recipe with photos. If you are on a diet or a vegetarian, prepare vegetable lasagna, pasta lasagna recipe, mushroom lasagna recipe. Lasagna with vegetables, for example, potato lasagna, will be healthy and tasty. If you're looking for a more sophisticated recipe, spinach lasagna is for you. By the way, sometimes you can see on a package with green sheets of lasagna the inscription “lasagna with spinach” - this means that grated spinach was added to the lasagna dough.
The best sauce for lasagna is bechamel. Bechamel sauce is for lasagna what mayonnaise is for Olivier. Of course, you can buy bechamel for lasagna, but it’s better to make it yourself. This is the most delicious lasagna sauce; the bechamel recipe is not that complicated. You will need butter, flour, milk, salt, pepper and a dash of nutmeg to make the béchamel sauce. The recipe for lasagna is the same as for other dishes.
Many people don't know how to cook lasagna at home. Nothing complicated, we will assume that you have already decided on the lasagna recipe and you have the necessary products for the filling and lasagna dough. A lasagna recipe at home may not be much different from a restaurant one - the main thing is to have a strong desire to cook some delicious lasagna. For example, this could be a recipe for lasagna with meat, lasagna with cheese and ham, or vegetable lasagna. The recipe for homemade lasagna is generally very simple and resembles filled pancakes. That is, you simply transfer the ingredients of the lasagna, be sure to use cheese and butter, and bake it all in the oven. If you have all the necessary ingredients, preparing lasagna at home is not difficult. Of course, it would be nice to have a rectangular shape at home, although pancake lasagna will help you solve this problem too. At the restaurant lasagna cooked in the oven, lasagna at home is cooked in the oven. But lasagna in the microwave also has the right to be eaten. Everything basic is simple and now you know how to cook lasagna at home.
By the way, not only Italians know how to cook lasagna. Lasagna recipes are easy to come up with on your own. The Poles, by the way, have also known for a long time how lasagna is prepared; they call this recipe “lazanka”. So experiment, come up with your own way of preparing lasagna, you will probably end up with your own original lasagna, send us a photo to show off. And your own lasagna recipe with photos, your personalized lasagna recipe with photos will decorate our website.
Italian lasagna is loved by many today. Some historians believe that how to make lasagna or a dish similar to it was known back in Ancient Rome. The preparation of lasagna in its modern form originates in the province of Emilia-Romagna, from where the lasagne recipe spread throughout Italy. To this day, lasagna is considered a classic dish of the city of Bologna, located in this province. That is why the classic lasagna is lasagna bolognese. In addition, almost every province or city has its own lasagna recipe For example, in Naples - Neapolitan lasagna, in Sicily - Sicilian lasagna. The cooking recipe allowed for experimentation and the use of different products.
A few words about how to make lasagna dough. If you are interested in lasagna, this dough recipe should not scare you away. It is advisable to knead the dough for lasagna from durum wheat flour, which is usually used to make pasta. The recipe for lasagna dough is quite simple: flour, eggs, water, salt, olive oil. There is one note on the question of how to prepare lasagna sheets: you need to knead for a long time to get a plastic lasagna dough. The cooking recipe calls for just such a test. Today in the supermarket you can easily buy ready-made layers for lasagna, lasagna recipe after this it will become much easier for you. But even if you haven’t found lasagna sheets, we will advise you how to cook lasagna without them. So, there is pasta lasagna, puff pastry lasagna, pita lasagna, lazy lasagna, and even pancake lasagna. Lasagna, a pita bread recipe, is often referred to as a lazy lasagna recipe. It should also be added that traditionally 6 layers of dough are used, this is how classic lasagna is prepared, the recipe for which was invented in Bologna.
We have already told you how to prepare dough for lasagna, now it’s time to talk about how to prepare lasagna. Lasagna recipes There are many, the filling for lasagna can be very different. There is meat lasagna, lean lasagna or vegetarian lasagna, mushroom lasagna, fish lasagna, seafood lasagna, vegetable lasagna, cheese lasagna. Cheese lasagna is made with ricotta or mozzarella cheese. But if you are interested in lasagna Bolognese, this recipe allows the use of only Parmesan cheese. This lasagna recipe can be complex or simple, depending on the amount of lasagna ingredients. In short, the choice is very large, for every taste: lasagna with meat or lasagna with minced meat, lasagna with chicken, lasagna with mushrooms, lasagna with chicken and mushrooms, lasagna with minced meat and mushrooms.
If you cannot live without meat, a recipe for lasagna with minced meat or a recipe for meat lasagna, a recipe for lasagna with chicken will suit you. All that remains is to find out how to cook lasagna with minced meat: to do this, look at the lasagna with minced meat recipe, how to cook lasagna with minced meat or lasagna with minced meat recipe with photos. If you are on a diet or a vegetarian, prepare vegetable lasagna, pasta lasagna recipe, mushroom lasagna recipe. Lasagna with vegetables, for example, potato lasagna, will be healthy and tasty. If you're looking for a more sophisticated recipe, spinach lasagna is for you. By the way, sometimes you can see on a package with green sheets of lasagna the inscription “lasagna with spinach” - this means that grated spinach was added to the lasagna dough.
The best sauce for lasagna is bechamel. Bechamel sauce is for lasagna what mayonnaise is for Olivier. Of course, you can buy bechamel for lasagna, but it’s better to make it yourself. This is the most delicious lasagna sauce; the bechamel recipe is not that complicated. You will need butter, flour, milk, salt, pepper and a dash of nutmeg to make the béchamel sauce. The recipe for lasagna is the same as for other dishes.
Many people don't know how to cook lasagna at home. Nothing complicated, we will assume that you have already decided on the lasagna recipe and you have the necessary products for the filling and lasagna dough. A lasagna recipe at home may not be much different from a restaurant one - the main thing is to have a strong desire to cook some delicious lasagna. For example, this could be a recipe for lasagna with meat, lasagna with cheese and ham, or vegetable lasagna. The recipe for homemade lasagna is generally very simple and resembles filled pancakes. That is, you simply transfer the ingredients of the lasagna, be sure to use cheese and butter, and bake it all in the oven. If you have all the necessary ingredients, preparing lasagna at home is not difficult. Of course, it would be nice to have a rectangular shape at home, although pancake lasagna will help you solve this problem too. At the restaurant lasagna cooked in the oven, lasagna at home is cooked in the oven. But lasagna in the microwave also has the right to be eaten. Everything basic is simple and now you know how to cook lasagna at home.
By the way, not only Italians know how to cook lasagna. Lasagna recipes are easy to come up with on your own. The Poles, by the way, have also known for a long time how lasagna is prepared; they call this recipe “lazanka”. So experiment, come up with your own way of preparing lasagna, you will probably end up with your own original lasagna, send us a photo to show off. And your own lasagna recipe with photos, your personalized lasagna recipe with photos will decorate our website.
