The recipe for lasagna with minced meat at home allows you to create a delicious Italian dish with a minimum of effort. The base is used ready-made, so the whole process comes down to just forming a simple filling and cooking the Bechamel sauce.

The rich taste of delicious lasagna captivates you instantly! Having been soaked in the tender milk mass, the hard flour sheets completely soften and combine with the tomato-meat mass into a single whole. The result is a flawless and versatile mixture!

Ingredients:

• lasagna sheets - 9 pcs.;
• minced meat - 500 g;
• fresh tomatoes - 2-3 pcs.;
• onion - 1 pc.;
• tomato paste - 1 tbsp. spoon;
• milk - 400 ml;
• butter - 50 g;
• flour - 40 g;
• parmesan (or other cheese) - 50 g;
• vegetable oil - 2-3 tbsp. spoons;
• spicy herbs - to taste;
• salt, ground pepper - to taste.

A simple recipe for lasagna with minced meat at home

How to make classic lasagna lasagna with minced meat

1. After peeling, chop the onion into small cubes and fry in vegetable oil until golden brown.
   
2. Add the minced meat to the fried onions. While stirring the mixture, wait until the moisture has completely evaporated.
   
3. While the minced meat is being prepared, let's take care of the tomatoes - we need to get rid of the vegetable skins. To do this, use a sharp knife to make cross cuts on the bright peel, and then pour boiling water over the vegetables. We rinse with cold water, after which we remove the already soft and pliable skin.
   
4. Cut the vegetable pulp into quarters and place in a blender bowl. Grind.
   
5. Transfer the resulting puree into a frying pan with almost finished minced meat and immediately add tomato paste. Salt/pepper. Sprinkle the tomato-meat mixture with herbs, bring to a boil and keep on moderate heat for 10-15 minutes. Don't forget to stir! At the end, taste and add a portion of salt or pepper if necessary.
   

   Bechamel sauce for lasagne with minced meat

6. A classic lasagna recipe always includes the popular Bechamel sauce. To make it, melt 40 g of butter in a dry container over low heat, add flour, and mix vigorously. Add cooled milk in a thin stream. Stir vigorously with a hand whisk until all flour lumps dissolve.
   
7. Bring the milk mass to a boil, then, stirring, cook the sauce until thickened.
   

   Assembling lasagna with minced meat

8. Now we need a rectangular mold measuring approximately 30x20 cm. Grease it with the remaining butter, lay out a small portion of the sauce, and spread it over the entire area. Next, place 3 lasagne sheets (read the instructions on the package: sometimes flour sheets require pre-cooking). Visually divide the remaining sauce into three parts, pour one of them over the bottom layer - evenly distribute the Bechamel with a spoon, covering the entire surface of the flour dough. Place 1/2 portion of minced meat on top. Next, we repeat the layers in the same sequence.
   
9. Place the remaining three sheets on the second part of the minced meat, brush with sauce and sprinkle with coarsely grated cheese. We send the semi-finished product to the oven, preheating it to 180 degrees.
   
10. Lasagna is baked for about 20-30 minutes. The degree of readiness can be determined by the appetizing rosy hue of the cheese crust. Having taken the product out of the oven, wait for 10 minutes, and then cut into portions and serve.
    

Bon appetit!

Italian cuisine has long won the hearts of its adherents with delicious and original dishes. One of the most original is meat lasagna, the taste of which is suitable for various events. Despite the fact that not everyone can appreciate the restaurant dish, there are many recipes available for home use. Our article describes in detail the preparation of this dish at home, the nuances of success, proven recipes, as well as useful tips that will help you pamper your family and friends.

The great advantage of this dish is its guaranteed excellent taste, as well as its simple cooking technology, which even beginners can master. According to its historical origin, lasagna belongs to Greek cuisine, but now it is always associated exclusively with Italy. In order to prepare lasagna at home, you need to stock up on all the ingredients in advance and study the intricacies of this matter.

To do this you will need special sheets like pasta. Before cooking, they must be boiled in water until half cooked. Detailed instructions will help you accurately calculate the time; lasagna sheets usually need to be cooked for no more than two minutes, after which they need to be dried a little. Certain types of such dough can be prepared independently, but only from durum wheat flour, otherwise the effect will not be the same.

In general, classic lasagna is essentially a meat casserole in which layers of thin dough alternate with minced meat and mushrooms, and then everything is poured with a special sauce and then baked in the oven. A mandatory attribute is Parmesan cheese, without which it is difficult to achieve real taste. The filling can be modified to suit your taste; you don’t have to use meat; you can make a vegetarian version of this dish. The best lasagna recipes, as well as detailed technology, are given below.

How to make lasagna dough

You can easily purchase ready-made sheets in large supermarkets or stores, but those prepared with your own hands are no worse, according to reviews. The only difficulty is that the dough is very steep, which means rolling it thin will be very difficult. There are even special household machines for rolling out sheets, but such a purchase will significantly increase costs, which is not always acceptable. The product calculation is taken to yield approximately four sheets. Depending on the size of the baking dish, you can vary the consumption.

Required ingredients:

• flour (durum varieties) - 500 grams;
• eggs - 2 pieces;
• vegetable (olive oil) - 0.5 tablespoon;
• some cold water;
• a pinch of salt.

How to cook:

1. Sift the flour onto the table.
2. Add salt, butter, eggs.
3. Knead the stiff dough.
4. If you can't knead well, you can add a little water.
5. The finished dough should not stick to your hands.
6. Leave it for about half an hour, and during this time start filling.

Further steps are to properly roll out the thin sheets. For a given portion you will only get four sheets, so it is better to immediately divide the dough into equal pieces. It is necessary to roll out to a thin, no more than 1.5 mm rectangular layer (a baking container is used as a sample). The sheets are made visually attractive by trimming the excess edge, but these pieces are also used in cooking - they can be used to rearrange the layers among the filling.

It is better to make lasagne dough with your own hands, then it will be tender and soft, but before use, the sheets are also boiled in water with added salt for no more than two minutes. After this, you can start preparing the dish itself.

Making bechamel sauce

This important nuance is of great importance. Usually the well-known bechamel lasagne sauce is used, which is easy to prepare at home.

Required ingredients:

• milk - 2.5 cups;
• flour - 0.5 cups;
• butter - 4 tablespoons;
• small onion;
• a little salt and pepper.

How to cook:

1. Boil the milk.
2. Add chopped onion.
3. Cool and strain.
4. Melt butter in a frying pan.
5. Add flour, stirring constantly.
6. When the flour turns golden, add milk in a thin stream.
7. Add salt and pepper and cook for 20 minutes.
8. Refrigerate sauce before using.

The bechamel sauce for lasagna prepared according to this recipe has a delicate taste, it perfectly helps convey the specifics of Italian cuisine. If desired, you can expand the list of spices used, experimenting with new tastes.

Simple Homemade Lasagna Recipes

Below are the most popular homemade lasagna recipes. We hope you will end up with a delicious dish that you will delight your family and friends with. Appreciate them.

Classic recipe with minced meat

The traditional dish is based on minced meat from a mixture of different types of meat and tomato sauce. It is advisable to use fresh tomatoes, but canned ones are also suitable in winter. The total cooking time will not take more than an hour, so it’s worth calculating the serving time in advance, because lasagna with minced meat will taste best when it’s hot.

Required ingredients:

• lasagna sheets or dough - 4 jokes;
• minced meat - 500 grams;
• large onion;
• tomatoes - 3-4 pieces;
• salt pepper;
• parmesan - 100 grams;
• béchamel sauce.

How to cook:

1. Prepare the dough according to the suggested recipe; you can purchase ready-made sheets, then the process begins with the filling.
2. Fry the onion in a frying pan.
3. Add minced meat and spices.
4. Peel the tomato and cut into pieces.
5. Add tomato pulp to the minced meat.
6. Simmer until the meat is completely cooked.
7. Prepare bechamel sauce according to the above recipe.
8. Boil the lasagna dough in salted water.
9. Dry the finished sheets a little.
10. Grease the bottom of the pan with butter or a small amount of sauce.
11. Lay out the boiled layers.
12. Spread with sauce.
13. Place a layer of filling.
14. Cover with dough.
15. Repeat layers with sauce and filling.
16. Spread the top layer of dough with bechamel sauce.
17. Bake in the oven for about half an hour.
18. Five minutes before it's ready, sprinkle the top with grated Parmesan.

Lasagna according to this recipe has an excellent taste, it is perfect for a hearty dinner or for having guests over.

To make the dish more satisfying, you can add another layer of grated cheese immediately after the meat filling. For this, it is preferable to use Parmesan, but to save a little, you can replace it with mozzarella. The recipe for lasagna with minced meat and béchamel sauce is considered a classic, but you shouldn’t limit yourself to it, because there are even more interesting versions of this dish.

Lasagna with minced meat and mushrooms

The name indicates a slightly modified recipe; this dish is suitable for a sophisticated evening. The algorithm remains unchanged, only mushrooms are also added to the filling. These can be ordinary champignons, but the dish will turn out better and more flavorful with wild mushrooms.

Lasagna with chicken and mushrooms

Replacing some ingredients will help you move away from the Italian recipe, as well as make the dish more familiar and simple. The recipe for lasagna with minced meat in the oven is easy to prepare, but you can use chicken meat as the filling.

Breast is perfect for this, because it is dietary, and soaking in the sauce will make it soft and juicy. You can add mushrooms at your discretion, and if there are few products, you can alternate layers of chicken and mushrooms, diluting everything with dough and sauce. Bake the dish until cooked, and be sure to decorate the top layer with grated cheese.

Lavash lasagna with minced meat

There is not always time to tinker with sheets, much less prepare the dough yourself. In this case, an express recipe will help, which will help out with unexpected guests, and will also become a real salvation for working mothers.

Required ingredients:

• thin pita bread - 1 piece;
• lasagna filling;
• béchamel sauce;
• parmesan - 100 grams;
• spices, salt.

How to cook:

1. Prepare the filling using the technology described above.
2. Grate Parmesan.
3. Divide the pita bread according to the size of the baking dish.
4. Grease the bottom of the mold with oil.
5. Place the first layer of lavash.
6. Spread the filling in a thin layer.
7. Pour over the sauce.
8. Layer the sheets, filling and sauce in several more layers.
9. Fill the top with just the sauce.
10. Bake in the oven, sprinkle the top with Parmesan.

This cooking option is also called lazy lasagna, because there is a minimum of hassle. If desired, you can add mushrooms and herbs to the filling, and use tomato juice or tomato paste diluted with water instead of tomatoes. Layers can be alternated with grated cheese, pieces of chicken and even vegetables.

Ready-made pasta lasagna

This recipe also falls into the "lazy" category and is also a good example of smart savings. The essence of the method is that the dough is replaced with a layer of any ready-made pasta. This homemade lasagna recipe has only one fundamental difference - a shorter baking time, which is usually no more than 20 minutes.

Vegetable lasagna for vegetarians

The interesting composition will definitely appeal to vegetarians and people watching their weight. Despite all the advantages, the recipe for lasagna with minced meat at home is high in calories, so replacing meat with vegetables can solve this problem.

Required ingredients:

• lasagna dough;
• two large eggplants;
• medium bulb;
• three tomatoes;
• sauce;
• walnuts;
• spices (including garlic).

How to cook:

1. Wash the eggplants, peel and cut.
2. Then the vegetable cuts are well sprinkled with salt. After 15 minutes, rinse the eggplants a little from salt and cut into cubes.
3. Fry with onions, tomatoes and spices.
4. Chop the nuts and garlic and add them to the filling along with salt and spices.
5. Further preparation is no different from other recipes.

To reduce calorie content and give the dish an exclusively “vegetable” taste, you can replace the cheese with a more suitable one, for example, toffa. The taste, of course, will be different, but the principles are fully observed.

Lasagna recipe in a slow cooker

An indispensable assistant in the kitchen, this miracle saucepan has significantly improved the lives of many housewives. And the contribution that she made for working women is difficult to overestimate. You can cook lasagna with minced meat in this universal device, you just need to first study the instructions and choose the optimal mode specifically for your equipment.

Required ingredients:

• Lasagna dough.
• Filling (according to some sources, it can even be raw).
• Sauce.
• Spices.

How to cook:

1. Lay everything in layers.
2. Select the standard “baking” program and time - about an hour.
3. You can also use the “quenching” mode.
4. After the beep, the dish is ready.

Cooking lasagna in a slow cooker is a real pleasure, especially since it takes little effort and time. To easily pull your creation out of the bowl, you can use a baking sleeve or foil that is placed on the bottom. Lasagna in a slow cooker turns out very tender, and you don’t have to worry that guests are late and the dish gets cold, because most of these modern appliances have the function of maintaining the temperature to the desired level for a long time.

Lasagna Bolognese with Parmesan

Most often you can find this name in restaurant menus or culinary magazines. There are few differences in the recipe, because this dish itself is originally an Italian “classic”. An exception would be the use of Parmesan cheese, which in this case cannot be replaced with regular hard cheese or mozzarella. Lasagna Bolognese is prepared exclusively with Parmesan, so be sure to try making it at home with this wonderful ingredient.

• Cooking lasagna sheets should take no more than two minutes, otherwise the dough will be too soft and shapeless.
• To prevent the sheets from sticking together, not only salt is added to the water, but also a little vegetable oil.
• For baking, it is best to use a rectangular glass pan, but any other option will also work.
• Instead of the traditional meat filling, you can use fried chicken, vegetables, and canned fish.
• Parmesan can be replaced with regular hard cheese; the taste, of course, will be far from the original, but for a family dinner it will not be bad at all.
• An excellent version of “our” lasagna can be obtained by using pancakes instead of dough.

Italian lasagna is an incredibly delicious and at the same time very simple dish that you can easily make yourself.

For the result to be successful, it is enough to choose the right ingredients and follow a simple algorithm of actions. As a rule, it is impossible to spoil lasagna, because all the components fit together perfectly.

In addition to classic lasagna, there are many more original recipes that you should definitely try. You will find the best compositions and a detailed description of the entire process in our article, and useful tips and basic nuances will help you guarantee the best result.

Lasagna is another symbol of Italian cuisine, no less significant than pasta and pizza. This dish is a multi-layer casserole made from thin sheets of dough, between which layers of filling and bechamel sauce are placed. The top of the lasagna is covered with a golden-brown cheese crust. Interestingly, the ancient Greeks prepared a similar dish, calling it “lasanon” - “hot plates”. The first recipes for lasagna appeared in Italian cookbooks in the 13th century, but in our time lasagna has turned into an international dish that can be prepared at home.

How to cook lasagna: make the dough

The dough for lasagna is made in the same way as for pasta - from durum wheat. You can buy ready-made dry lasagna sheets in stores, but it is best to prepare the dough yourself, in which case the lasagna will turn out especially tender, juicy and tasty.

The lasagna dough is kneaded like dumplings - the flour is collected in a mound, an egg is broken in the middle, salt and olive oil are added. Classic proportions: 250 g of two types of flour, 4 eggs, a pinch of salt and 1 tsp. olive oil. The dough should be tight so that when cooking it does not spread, but retains its shape. After kneading, the dough is wrapped in cling film and left for half an hour in the refrigerator for the traditional “rest”.

A sausage is formed from the “rested” dough and cut into pieces, each of which is rolled out into a thin layer about 2 mm thick and cut into squares or rectangles the size of the mold in which the lasagna will be baked.

Cooking lasagne sheets

The dough is boiled in the usual way, like pasta - in boiling salted water; To prevent the products from sticking together, add a little olive oil to the water. It is better if the sheets remain slightly undercooked, as Italian chefs recommend - “al dente” (“to the tooth”). In this case, the dish will turn out tastier and healthier.

All toppings are good - choose to taste

The meat filling is made from any minced meat or sausages with the addition of onions and vegetables: the ingredients are fried with spices, then stewed for 15–20 minutes with tomatoes or tomato paste. A combination of ground beef, pork and chicken, as well as a combination of meat with fruits, such as pineapples, is considered successful.

The seafood filling, which is prepared from boiled mussels, shrimp and squid, is very tasty. Next, the seafood is stewed with the addition of a glass of water and tomatoes; for piquancy, you can add parsley and nutmeg to the filling. Also used as filling are eggs and any fish, generously seasoned with spices and herbs.

Mushroom filling is made from any mushrooms and vegetables, for example, champignons, eggplants, zucchini, bell peppers and onions go well together. Vegetables and mushrooms are fried, then stewed with tomato paste or tomatoes, then mixed with bechamel sauce. Cheese fillings are very popular, and fruits, berries, dried fruits and nuts are suitable for sweet lasagna - the finished dish is decorated with whipped cream and chocolate on top. In general, the filling for lasagna gives room for creativity, so you can experiment with any products - Italians are very fond of culinary improvisation.

Cooking lasagna at home: choosing cheese

The ideal cheese for lasagna is, of course, Parmesan, which is sometimes mixed with mozzarella, ricotta or mascarpone. The fact is that the combination of Parmesan with these cheeses gives the dish tenderness, juiciness, piquant taste and pleasant aroma. But you don’t have to limit your imagination to only two types of cheese; you can use any hard cheeses with a bright and slightly pungent aroma and soft, delicate cheeses with a delicate taste. Whether to sprinkle cheese on each layer of the dish or just on the top plate is a matter of recipe and personal preference.

Which sauce is better?

The classic sauce for this is bechamel, it is very easy to prepare. Fry 2 tbsp in 50 g of melted butter. l. flour, pour in 500 ml of cream in a thin stream, cook for 2 minutes until the sauce thickens, then season the bechamel with salt, pepper and nutmeg. Stir the sauce thoroughly until smooth. By the way, cream can be replaced with milk or meat broth.

In addition, tomato sauce with spices and smoked meats, cream sauce, and broth-based gravies are suitable for lasagna. Do not skimp on the sauce for this dish so that the dough sheets are well soaked and the dish is juicy.

Choosing dishes

To prepare lasagna, you will need thick-walled dishes in which the dough will not burn - after all, the dish will simmer for 40 minutes at a temperature of 200 ° C. In other words, the cookware must be heat-resistant and reliable; a mold made of ceramics and fireproof glass, cast iron cookware or a container with a non-stick coating are best suited for this purpose.

Bake lasagna

So, you have cooked the dough sheets, prepared the filling, grated the cheese - all that remains is to assemble the lasagna into a multi-story structure and bake it in the oven. Grease the pan with olive oil and lay out the layers, each layer being made according to the following scheme: lasagne sheet, filling, sauce, grated Parmesan. There can be as many such layers as you like - up to seven; the topmost layer is smeared with sauce and sprinkled with Parmesan cheese again. This is necessary so that a golden crispy crust is formed during baking in the oven. Ready lasagna can be decorated with herbs or fried nuts.

Cooking lasagna at home: secrets of Italian chefs

When kneading the dough, it is best to take two types of wheat flour - higher and second; lasagna experts say that in this case the dough turns out tastier.

If during the kneading process you feel a lack of moisture and the dough crumbles, under no circumstances should you pour water into it; it is better to add an egg or a little olive oil, as water will make the dough hard.

If you bought ready-made sheets of dough to prepare lasagne at home, carefully study the instructions on the package, as some manufacturers recommend not boiling the sheets, but simply soaking them in water - it all depends on the composition and method of preparing the dough.

Italians lay the dough squares crosswise - that is, the new layer of dough should be perpendicular to the previous layer. This makes the lasagna more stable, so it doesn’t fall apart when cut and looks aesthetically pleasing. If we cook lasagna at home in a slow cooker, we should place sheets of parchment paper on the bottom of the bowl to prevent the dish from burning. The lasagna is wrapped in parchment before cooking in the oven, or even better, use a baking sleeve.

Homemade Neapolitan lasagne recipe

Once you've learned how to make lasagna at home the classic way, try making this dish with eggs and meatballs using the Neapolitan recipe.

Boil the dough sheets. Chop 1 carrot, 1 stalk of celery into cubes, chop 1 onion into rings and simmer the vegetables in a frying pan with a little olive oil and 50 ml of dry red wine - cook the vegetables until half the liquid has evaporated. Bring 1 liter of tomatoes in their own juice to a boil; they should simmer over low heat.

For the filling, cut 60 g of Parmesan cheese into thin slices, mix it with 1 raw egg and 400 g of minced beef. Make small meatballs, fry them in a frying pan in vegetable oil and add to tomato sauce. Cut 5 boiled eggs and 150 g of mozzarella into thin slices.

Place layers of boiled dough and filling into the mold in this order - lasagne sheet, sauce with meatballs, mozzarella with eggs - and so on in several batches. Fill the entire pan and top the lasagna with grated Parmesan. Bake it for half an hour in the oven at 200°C and enjoy the exquisite taste of Italian cuisine.

Lasagna with fish and spinach

This unusual one looks beautiful and has a delicate taste. To prepare it, boil 12 sheets of dough and make bechamel sauce - fry 40 g of flour in 40 g of butter, add 350 ml of milk, simmer the sauce for 5 minutes, season it with salt, pepper and nutmeg.

Warm in 1 tbsp. l. vegetable oil 300g frozen spinach until soft, then quarter 4 tomatoes, mix the vegetables with the sauce and dill, which will make the bechamel more fragrant and expressive.

Place sheets of dough in a greased form, first the cod fillet, and then the sauce, which should be sprinkled with grated Camembert. For 300 g of cod you will need 100 g of cheese, the number of layers depends on the height of the mold, the main thing is to cover the last layer with cheese. Bake lasagna for 35 minutes at 200°C and try it, you will definitely like it!

Spices from the branded online store “Eat at Home”

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 lasagna dough 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 lasagne 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.

Do you love lasagna as much as Garfield the cat? Perhaps you think it's difficult to cook? If you answered “yes” to both questions, we hasten to please you - by following this recipe, everyone will definitely get tender and juicy lasagna. With aromatic meat filling and a delicious crust of melted, gooey cheese. In addition, we will tell you how to prepare lasagna dough at home. On the second day, lasagna only becomes tastier, so you can safely prepare it on the eve of the celebration. It can also be frozen.

Author of the publication

Author and founder of the “site” project - a culinary portal about simple and tasty food. The site brings together all lovers of homemade food. Together with other food bloggers, he shares delicious recipes with detailed step-by-step descriptions. She loves to cook and puts her culinary knowledge into recipes. Every day we try to make this project even more convenient and interesting. Mom of Anya and Kirill.

• Recipe author: Olesya Fisenko
• After cooking you will receive 8
• Cooking time: 3 hours

Ingredients

• 160 gr. Parmesan cheese
• 450 gr. pork
• 500 gr. beef
• 2 cloves garlic
• 150 gr. bulb onions
• 50 gr. celery stalk
• 30 gr. butter
• 1 tbsp. olive oil
• 80 g red wine
• 80 g milk
• 500 gr. grated tomatoes
• 1 tsp dried basil
• ground black pepper
• 50 gr. wheat flour
• 50 gr. butter
• 500 ml. milk
• 1/2 tsp. ground nutmeg
• ground black pepper
• 180 gr wheat flour
• 2 pcs. egg
• 1/8 tsp salt

Cooking method

Cooking lasagna can be divided into four stages: preparing the meat ragu, bechamel sauce, lasagna sheets and assembling the lasagna. To make cooking easier and faster, the meat stew and béchamel sauce can be prepared the day before. Ragu takes the longest to prepare, so you need to start with it. Finely chop the garlic, onion and celery. Fry in a mixture of butter and olive oil for 5-7 minutes, stirring occasionally.

Grind the meat through a meat grinder and add to the vegetables. Immediately increase the heat to maximum and fry the minced meat over high heat, actively breaking up the lumps with a wooden spatula. This must be done until the minced meat changes its color from pink.

Pour in the wine, stir and cook for 10 minutes.

Then pour in the milk and cook, stirring, for 15 minutes, until the minced meat has absorbed all the milk.

Reduce heat to low, add grated tomatoes. You can replace them with a small amount of tomato paste and pureed fresh tomatoes without peeling (it’s most convenient to cut the tomatoes in half and, without removing the peel, grate them - all the pulp will be crushed, and the peel will remain in your hands). Add basil and ground black pepper, stir. Cover the stew with a lid and simmer over moderate heat, stirring occasionally, for an hour and a half. If little liquid is released from the meat, you can add broth - you need the minced meat to be completely covered with it.

Add salt and cook uncovered, stirring occasionally, for another 30 minutes. Before turning off, taste the stew for salt. Set aside to cool.

Prepare Bechamel sauce: melt butter in a saucepan, add flour.

Stir with a silicone spatula until smooth.

Pour in the milk in several additions, stirring thoroughly each time and kneading the lumps. After all the milk has been added, add ground black pepper, salt, ground nutmeg, stir thoroughly with a whisk.

Cook, stirring, over moderate heat until the sauce begins to thicken.

As it cools, the sauce will thicken further. To prevent a crust from forming on its surface, you need to cover the sauce with cling film “in contact” - so that the film comes into close contact with the sauce. Leave the sauce to cool.

Prepare the dough: pour flour into a bowl, make a well in the center and break the eggs into it, add salt. Beat the eggs with a fork, capturing more and more flour from the edges.

Using your hands, knead the dough first in a bowl, then sprinkle the work surface with a small amount of flour, place the dough there and knead it for about 5 minutes. It will be tight, but flexible, not sticking to your hands. If the eggs are large, you may need a little more flour. Wrap the dough in film and leave for 30 minutes.

After 30 minutes, divide the dough into 2 parts. Wrap one part of the dough back in film so that it does not air out. Roll out the second one into a very thin layer, turning the dough often so that both sides are rolled out. The work surface and rolling pin should be periodically dusted with flour.

Cut the dough into slices equal to the size of the mold. Important: during the cooking process, the dough increases by 3-4 cm. From this amount of ingredients, you get 4 sheets of dough measuring 20x15 cm.

Boil water, add a little salt and olive oil to it. Separately, prepare a bowl of cold water and spread cloth towels on the table. Place lasagna sheets one by one in boiling water for 40-60 seconds. Immediately place in cold water for 10 seconds, then transfer to a towel to dry.

Over time, if you roll out the dough very thinly and gain experience, the sheets can be used immediately rather than boiled. Prepare all the sheets in this way and wait until they dry. If lasagna sheets are purchased, you need to follow the instructions printed on the package.

Grate Parmesan on a fine grater (set 1/4 of it aside). Turn on the oven and preheat to 180 degrees. Grease a mold measuring 18x24 cm (it is better to choose molds with high sides) with a small amount of Bechamel sauce. Place a sheet of dough and spread a layer of meat sauce on top. Spread a thin layer of Bechamel sauce on top.

Sprinkle with a little cheese. Lay out the sheet of dough again and alternate layers until the ingredients are gone.

The top layer should be Bechamel. Cook in the middle of the preheated oven for 25 minutes.

Then sprinkle with the reserved cheese and cook for another 20 minutes. If the top gets too brown, cover with foil.

Lasagna ready.

Bon appetit!