Classic lasagna, along with pizza, is a real traditional Italian dish, as well as a culinary symbol of this state. In appearance, the dish is an original cake in which the function of the cake layers is performed by special sheets, and bechamel sauce connects them together, complementing them with aroma and delicate taste. We will tell you how to prepare delicious and appetizing classic lasagne step by step in our article.

History of lasagna

Initially, the word "lasagna" was used to define dishes, according to the translation from Greek - the so-called hot plates. For the Romans, lasagna meant cauldrons in which porridge was cooked. However, many years later, having gone through various semantic transformations, the meaning of the word was transformed and acquired a meaning that is understandable in our time.

The recipe for classic lasagna has been familiar for a long time. Previously, it was cooked in a frying pan, placing ragout or bechamel sauce on top of sheets of thin dough along with grated cheese. A little later, the inhabitants of Poland changed the form of serving and called the Italian dish lazanka.

An essential attribute of modern classic lasagna is an amazing sauce, which you can buy in the supermarket or prepare yourself, which does not require much effort or time. A detailed description of how to prepare the sauce can be found in the Italian dish recipes we presented.

When preparing classic lasagna, novice housewives, who are always afraid of spoiling the taste of a new dish for them, may have several controversial questions regarding the correctness of the selected ingredients. We will try to figure out what can influence the taste of an Italian dish.

1. If ready-made store-bought sheets are used as the basis for the lasagna, you need to carefully read the instructions; perhaps they should first be immersed in boiling water.
2. Fresh tomatoes are an excellent substitute for tomato paste.
3. To ensure that the lasagna turns out juicy and well soaked, you should not skimp on the amount of bechamel sauce.

Before eating lasagna, you need to let it sit for a while so that all the layers stick together better and it is easier to cut it into pieces.

Step-by-step recipe for classic lasagna

For the first time, preparing a traditional Italian dish can take at least half a day. This is due to the fact that in addition to cooking the lasagna itself, it is necessary to devote a lot of time to the constituent parts of the dish, namely: preparing the sauce and thin sheets of dough. However, it's worth it. The dish turns out juicy, nutritious, satisfying, and also divinely tasty.

The following products will be useful for the test:

• egg - 1 pc.;
• flour - 300 g;
• vegetable oil - 2 tbsp. l.

For filling:

• minced meat - 350 g;
• tomato paste - 3 tbsp. l.;
• onions - 2 pcs.;
• cheese - 150 g.

For the sauce:

• butter - 120 g;
• cream - 300 ml;
• flour - 1 tbsp. l.

How to prepare the sauce?

To start preparing classic lasagna (there is a photo of the dish in the article), you need to prepare the ingredients for bechamel sauce. To do this, you need to melt the butter, adding cream, flour, and some spices. As a rule, ground nutmeg is used for this, but you can also use oregano or basil. After this, the future sauce is thoroughly mixed until there are no lumps of flour in it. If using the listed ingredients the bechamel turns out to be too fatty, you can replace the cream with milk.

In addition, to enhance the taste of the sauce, depending on the preferences of the cook, chopped garlic and a little pepper are also used.

Practical part

Cooking lasagna should begin with preparing the dough. To do this, you need to mix ingredients such as flour, salt, egg, water and a small amount of vegetable oil. After obtaining a homogeneous mass, the mixture should be placed on a table sprinkled with flour and kneaded with your hands for some time so that it does not stick to your palms. Then you need to cover it with a towel and leave for half an hour.

This time should be devoted to preparing the filling. Chop the prepared onion into small cubes and fry in vegetable oil until half cooked, then add the minced meat to the onion. Simmer for 3 minutes and use a spatula to crush all large pieces of meat. Then you need to put the tomato paste in the pan and bring everything to a boil.

After a certain time has passed, you must return to the test. It should be rolled out into 3 equal parts with a thickness of about 2 mm and the edges should be cut to the size of the baking sheet, from which another similar layer should be obtained.

After this, you can begin to form the lasagne. To do this, coat the bottom of the baking sheet with bechamel sauce, then lay the first sheet and place the third part of the minced meat on top of it. Next comes another layer of sauce, which is covered with grated cheese. So all layers are repeated in turn 3 or 4 times, depending on the resulting number of rolled sheets. The top of the lasagna is covered with bechamel and a thick layer of grated cheese. This masterpiece of Italian cuisine is baked for 40 minutes in the oven.

Classic lasagna recipe with photo

If you prepare a dish based on this version of the recipe, lasagna turns out to be quite filling, appetizing and incredibly tasty. As a rule, many housewives prefer meat filling, but it can be varied with vegetables, fish, as well as mushrooms and olives. The resulting dish is perfect for both lunch and dinner. In its homeland, classic lasagna is served as a first course. It is more convenient to prepare it in separate portions.

The following components will be useful:

• minced meat - 350 g;
• lasagna sheets - 500 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• cheese - 250 g;
• flour - 3 tbsp. l.;
• cream - 450 g;
• wine - 180 ml;
• butter - 65 g.

Preparing the sauce and lasagna sheets

The process must begin with the preparation of ingredients. To do this, melt the butter, flour and cream in a saucepan. Stir the contents thoroughly so that no lumps form.

The purchased layers must be boiled for about 5 minutes. The water in which they will be boiled must be salted and a little vegetable oil added to it.

To prepare this popular Italian dish, you need to start by chopping onions and carrots. Then the vegetables need to be fried in a heated frying pan until half cooked, then add the minced meat and mix all the ingredients. While frying, stir constantly until the contents turn light brown.

While the juice is gone from the meat, you can pour a little red wine into the pan. Next, the filling should be simmered until the alcoholic beverage evaporates completely. The next step is adding tomato paste or finely chopped canned tomatoes to the minced meat (the paste should completely cover the future filling). The contents need to be brought to a boil, salt and pepper, add bay leaves and leave to simmer for 45 minutes.

After the allotted time, you need to start forming the classic lasagna. To do this, you need to thoroughly grease the baking tray with oil, then place the first prepared layer of lasagne sheets, a third of the filling, a little bechamel sauce and grated cheese on the bottom. You need to repeat the steps 3 times. The top of the national Italian dish should be coated with a layer of sauce and sprinkled with grated cheese. Bake the dish for 20 minutes in a preheated oven at 200 °C.

Italian cuisine is one of the most popular in the whole world. And for the Italians themselves, food is a cult and tradition. When we hear about culinary Italy, two names immediately pop up in our heads: pizza and pasta.
In turn, pasta is a generalized name, and is both a semi-finished product made from flour products for subsequent heat treatment, and a completely finished dish from the same flour products with sauces and cheese. And the well-known Italian lasagna is nothing more than a type of pasta.

The dish itself is quite old. The first mention of a lasagna recipe was found in a cookbook from 1238, which was found by archaeologists in Naples. Later, lasagna became popular in all corners of the world.
Lasagna is made from layers of dough, filling, sauce and cheese. Baked in the oven at high temperature. Lasagna dough is made from durum wheat, just like pasta. The recipes differ in the filling, and of course, the use of different sauces adds variety.
Cooking lasagna is a long and painstaking task. But the process can be made easier if you buy ready-made dough in the store. You can also find ready-made bechamel sauce separately, although its preparation does not take much time. The most important thing remains - to prepare Bolognese sauce for the filling. Despite the fact that Bolognese is considered a sauce, it is essentially minced meat with vegetables, and it is also easy to prepare. In general, if you are planning to cook classic lasagna with real Bolognese sauce and white bechamel sauce, I advise you to be patient, concentrate and be filled with love for food and your family. After all, food should be prepared with it. And then everything will turn out great!
Let's prepare this traditional dish together and plunge into the world of beautiful Italy.

Ingredients:

• 1 pack of ready-made lasagna dough (500 g);
• 300 g Parmesan cheese.

for bolognese sauce:

• 700 g minced pork and beef;
• 1 onion (200 g);
• 1 carrot (100 g);
• 3 stalks of celery (50 g);
• 300 g tomatoes;
• 200 ml dry white wine;
• 50 g butter;
• 2 cloves of garlic;
• 2 tsp Italian mixture of herbs;
• 2 tbsp. olive oil.

for bechamel sauce:

• 1 liter of fat milk;
• 100 g butter;
• 70 g flour;
• 1 tsp Italian mixture of herbs or 2 pinches of ground nutmeg;
• salt, pepper to taste.

Recipe for real Italian lasagna at home

Preparing Bolognese sauce (Bolognese recipe with photos and more detailed descriptions can be found here)

1. Finely chop the onion, carrots and celery stalks. This vegetable combination is very popular and often appears in many Italian and European recipes. So, first put the onions in a frying pan in heated olive oil, then the carrots, and lastly the chopped celery. Lightly salt. Fry the vegetables over medium heat until they release their juices and soften. Then remove the vegetables from the heat and set them aside.

2. Melt the butter in a frying pan and add the minced meat.

3. Knead the minced meat thoroughly with a spatula so that there are no lumps. Fry the minced meat. When the meat begins to sizzle and brown a little, remove from heat. The main thing is not to let the minced meat dry out too much and burn.

4. Add vegetables to the minced meat in the pan and mix. Pour 200 ml of dry wine here. Simmer over low heat for about 5 minutes.

5. Pour boiling water over the tomatoes and remove the skins from them.

6. Chop finely.

7. Transfer the tomatoes to the minced meat with vegetables.

8. Add spices and salt to taste. Pour in water so that it lightly covers the minced meat and leave to simmer over low heat for 30-40 minutes. Stir our sauce periodically.

9. When almost all the liquid has evaporated, squeeze out 2 cloves of garlic. Stir, fry for another half a minute and turn off the heat.

Prepare classic béchamel sauce. See more detailed recipe.

10. Melt 50 g of butter in a saucepan with thick walls or in a saucepan.

11. Add flour and mix. Quite quickly you get a paste without lumps.

12. Pour in milk in approximately 100 ml portions. Stir until smooth.

13. When we pour in the remaining portion of milk and mix everything well, add spices.

14. Mix everything and cook over medium heat until the sauce thickens a little. You also shouldn’t overheat the sauce so that it doesn’t harden when it cools. Remove from heat.

Ideally, there should be no lumps in the sauce. But if lumps suddenly form, you can use a blender.

15. Add the remaining 50 g of butter to the finished sauce and mix.

Cooking lasagna

16. Grate Parmesan on a fine grater.

17. I used ready-made lasagna dough, but you can make it yourself. But even the finished dough needs to be processed a little before placing it in a lasagna pan.

18. Pour water into a large saucepan and bring to a boil. Place 2 lasagna sheets at a time into boiling water for 30 seconds. It is advisable to do this procedure even if the box of dough says “does not require cooking.” Lasagna made from pre-processed dough is much more tender, and the dough itself is softer.

19. Place the boiled dough into the lasagna baking dish. Pour a ladle of bechamel sauce on top and smooth it over the surface of the dough.

20. Place the next layer of Bolognese.

21. Sprinkle with a small amount of grated Parmesan cheese. It is advisable to ensure that most of the cheese is left for sprinkling on top.

22. Repeat steps 19-21 until we fill out the entire form. Usually 5 layers are obtained. Spread the last layer generously with the remaining bechamel sauce.

23. Sprinkle with remaining cheese.

24. Place in an oven preheated to 180 degrees for 40 minutes. To prevent the cheese from burning during this time, it is advisable to place the pan with lasagna in the lower part of the oven. When I bake something with cheese on top, I place the baking sheet on the bottom runners and the empty baking sheet on the top runners. In this case, the cheese will never burn or dry out.

25. And here is the finished lasagna in shape. We take it out of the oven and let it brew and cool slightly for 20 minutes.

26. Cut into portions and serve. The most delicious lasagna bolognese at home is ready! Bon appetit!:)

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

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

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

Lasagna prepared according to the classic recipe

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

Ingredients:

Bolognese sauce:

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

For the Bechamel sauce:

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

For sheets:

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

Cooking method:

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

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

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

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

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

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

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

For the sauce:

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

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

The mixture should have a consistency similar to pancake batter.

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

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

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

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

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

And lay out the leaves overlapping.

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

We thoroughly coat everything again with bechamel.

And sprinkle the whole mass with grated cheese.

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

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

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

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

How to make Bechamel sauce for lasagna

Ingredients:

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

Cooking method:

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

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

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

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

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

And whoever liked it, cook for your health.

Delicious lasagna with chicken and mushrooms

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

Ingredients:

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

Cooking method:

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

Add chopped chicken fillet here and pour in cream.

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

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

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

Sprinkle grated cheese on top.

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

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

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

Lavash lasagna recipe with minced meat

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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

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

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

The dish is ready, eat to your health.

Lasagna Bolognese with bechamel sauce (video)

Bon appetit!!!

Italy many people associate with pizza, pasta and LASAGNA. And if you won’t surprise anyone with pizza now, lasagna has not yet become so widely known, although it deserves it!

Now you can easily try lasagna in any cafe or restaurant. But, my advice to you is to try making lasagna at home, and you will never order it in a cafe again, because it’s better at home!

Yes, lasagna is a little time consuming to prepare, it will take you a couple of hours to prepare it. But I will give you one more piece of advice, and if you listen, you will be simply happy (forgive my indiscretion, but I myself am delighted with this idea)!

And the little secret is that if you still have to tinker with the preparation, then it’s worth preparing a large portion or even two servings (well, about two, maybe I’ve gone too far) Cook a lot, as much as you can eat, eat it, and the rest is lasagna divide into portions, pack in cling film, bags, molds - as convenient for you, and put them in the freezer (naturally, the lasagna should be cooled well first; in addition, only when cold can it be cut into even, beautiful pieces, and when hot or warm you will never cut it beautifully). And when you come home from work and you don’t have any time to bother with cooking, frozen lasagna will come to your rescue! Just empty it from the packaging and put it in the oven for about 30 minutes. While you are changing clothes, washing your hands, setting the table and calling your husband and children to the table (you can still have time to prepare a salad of fresh vegetables), the lasagna is already warmed up, all you have to do is wish your loved ones Bon appetit!

Another practical tip for reducing cooking time: divide the cooking into 2 days. On the first day, prepare the sauces, cool and put in the refrigerator. And the next day, assemble and bake the lasagna. You will do all this casually, and the result will be amazing!!!

And finally, if you want to prepare lasagna for guests, also prepare the ingredients for the lasagna in advance, assemble it completely, sprinkle with cheese, cover with cling film and put it in the refrigerator. Those. the night before, you prepared everything. And the next day, all you have to do is transfer the lasagna from the refrigerator to the oven, set the table, wait for guests and receive compliments!

P.S. Just remember that lasagna is difficult to cut into even pieces when hot. Just accept this as a fact, stock up on a SHARP knife and cut it smartly, without bothering with the evenness of the pieces. After all, the main thing about lasagna is its amazing homemade taste!

Ingredients

Mold size: 20x20 cm
lasagne sheets (dry)	6-10 pcs
cheese (Russian type)	300 g
For the Bolognese sauce
minced meat (beef and pork)	600-700 g
5-6 ripe tomatoes or 400 g peeled tomatoes in their own juice
white or red dry wine	100 ml
bulb onions	2-3 pcs
garlic	2 cloves
butter	1-2 tbsp.
vegetable oil	4-5 tbsp.
parsley or basil
salt
freshly ground pepper
For the sauce
milk	800-1000 ml
butter	80-100 g
flour	80-100 g
nutmeg	on the tip of a knife
salt
freshly ground pepper

1. Read the information on the package of lasagna sheets. Sometimes they do not require pre-cooking.
2. If according to the instructions you need to boil the sheets first, place them in boiling salted water. Cooking takes literally 3 minutes, since the sheets should remain somewhat harsh.
3. The sheets may stick together during cooking. To prevent this, cook them in parts or one at a time, and add a little vegetable oil to the water. After cooking, place the sheets in a single layer on a clean towel to dry slightly.
4. If you prefer to make your own dough, there is a recipe for homemade lasagna sheets at the end of this article.
5. Lasagna should be cooked in a thick-walled container with high sides. Choose a pan that is not too large so that the lasagna does not turn out low. It should have at least 3-4 layers of dough.
6. Let the lasagna cool slightly before cutting.

Ingredients

• 2 tablespoons olive oil;
• 1 onion;
• 500 g minced beef;
• salt - to taste;
• 500 g passata or fresh tomatoes without skin, cut into small cubes;
• 1 teaspoon dried basil;
• 40 g butter + some for greasing;
• 40 g flour;
• 400 ml milk;
• salt - to taste;
• ground black pepper - to taste;
• 250 g lasagne sheets;
• 50 g parmesan.

Preparation

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

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

Melt butter in a saucepan over moderate heat. While stirring with a whisk, add flour. Continuing to whisk the mixture, gradually pour in the milk. Cook the béchamel sauce, stirring constantly, until it thickens. Season with salt, pepper and nutmeg.

Grease a baking dish with oil. Place some lasagna sheets on the bottom and cover them with some of the sauce. Spread some of the meat filling on top. Repeat layers. There should be bechamel sauce on top, sprinkled with grated Parmesan. Bake for 30 minutes at 190°C.

Ingredients

• 2 teaspoons olive oil;
• 450 g minced beef;
• 2 cloves of garlic;
• 1 teaspoon dried oregano;
• salt - to taste;
• ground black pepper - to taste;
• 900 g;
• 450 g ricotta;
• 50 g parmesan;
• ¼ bunch of parsley;
• 350 g lasagna sheets;
• 700 g mozzarella.

Preparation

Heat oil in a large frying pan. Place the minced meat there and fry until done. Drain excess fat from pan.

Add chopped garlic, oregano, salt and pepper to the meat and fry for another minute. Add the marinara, stir and cook until the sauce is heated through. Mix the ricotta, half the grated Parmesan, almost all the chopped parsley, pepper and salt.

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

Cover the pan with foil. Bake lasagna for 15 minutes at 190°C. Remove the foil, increase the temperature to 200°C and cook for another 20 minutes. Before serving, sprinkle lasagna with chopped parsley.

tasteofhome.com

Ingredients

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

Preparation

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

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

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

Cover the pan with foil and place in an oven preheated to 190°C for 30 minutes. Remove the foil and bake for another 10-15 minutes.

collectingmemoriess.blogspot.com

Ingredients

• 1 onion;
• 2 tablespoons vegetable oil;
• 500 g champignons;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon butter;
• 1 tablespoon flour;
• 400 ml milk;
• ground nutmeg - to taste;
• 200 g lasagna sheets;
• 300 g mozzarella.

Preparation

Finely chop the onion and lightly fry in a frying pan with hot oil. Chop the mushrooms into large pieces or thin slices, add to the onion and cook, stirring, for about 10 minutes. Season with salt and pepper.

Melt the butter in a saucepan. While stirring with a whisk, add flour. Gradually pour in the milk and cook the sauce, stirring constantly, until thickened. Season with salt, pepper and nutmeg.

Grease the bottom of a baking dish with sauce and place a few lasagne sheets on top. Spread some of the filling over them, sprinkle with some grated cheese and brush with sauce. Repeat layers. Top the final layer of lasagne sheets with mozzarella and sauce. Bake for 40 minutes at 180°C.

jamieoliver.com

Ingredients

• 70 g butter + a little for greasing;
• 50 g flour;
• 800 ml milk;
• salt - to taste;
• ground black pepper - to taste;
• 1 fresh bay leaf;
• 800 g spinach;
• 200 g ricotta;
• ground nutmeg - to taste;
• 300 g lasagna sheets;
• 100 g parmesan.

Preparation

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

Melt the remaining butter in a frying pan and add the spinach leaves. Simmer covered for a few minutes until soft. Drain the liquid from the pan. When the spinach has cooled, lightly squeeze it, chop it and mix with ricotta, a couple of spoons of bechamel sauce, nutmeg, salt and pepper.

Grease a baking dish with oil. Place some of the lasagne sheets, some of the sauce, some of the spinach mixture and sprinkle with some of the grated Parmesan. Repeat layers.

Brush the final layer of lasagne sheets with sauce and sprinkle with Parmesan. Bake for 30 minutes at 190°C.

Ingredients

• 3 chicken breasts;
• salt - to taste;
• ground black pepper - to taste;
• 5 eggs;
• 130 g flour;
• 230 g breadcrumbs;
• a few tablespoons of vegetable oil;
• 500 g ricotta;
• 680 g marinara sauce;
• 250 g lasagne sheets;
• 400 g mozzarella.

Preparation

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

Beat 4 eggs. Dredge the breasts in flour, dip in beaten eggs and sprinkle with breadcrumbs on all sides. Fry the chicken in a frying pan with hot oil for about 4 minutes on each side. Place on a paper towel to drain excess fat.

Whisk together the ricotta and remaining egg. Grease a baking dish with some of the marinara, top with a few lasagna sheets and cover with some of the cheese sauce. Next, spread some of the chicken and sprinkle with some of the grated mozzarella.

Repeat layers until marinara and remaining mozzarella are on top. Cover the pan with foil and place in an oven preheated to 180°C for about 50 minutes. 10 minutes before cooking, remove the foil.

nyam.ru

Ingredients

• 500 g pumpkin pulp;
• 400 g hard cheese;
• 20 g butter;
• 1 tablespoon flour;
• 500 ml milk;
• salt - to taste;
• ground nutmeg - to taste;
• ground black pepper - to taste;
• 250 g lasagne sheets;
• 50 g walnuts.

Preparation

Grate the raw pumpkin and cheese on a coarse grater.

Melt butter in a frying pan. While stirring, add flour. Continuing to stir, pour in the milk and cook until thickened. Season the sauce with salt, nutmeg and pepper.

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

Bake for 20–25 minutes at 170°C.

jamieoliver.com

Ingredients

• 3 eggplants;
• 7 tablespoons olive oil;
• 3 cloves of garlic;
• several sprigs of thyme;
• ground chili - to taste;
• 800 g of tomatoes in their own juice;
• 1 tablespoon balsamic vinegar;
• 1 bunch of basil;
• salt - to taste;
• ground black pepper - to taste;
• 70 g parmesan;
• 150 g cheddar;
• 250 g lasagna sheets.

Preparation

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

Heat 6 tablespoons oil in a frying pan over medium heat. Add chopped garlic, thyme leaves, eggplant and chili powder. Cook, stirring, 10 minutes.

Add tomatoes to the pan and chop them with a spatula. Then pour in the vinegar and throw in almost all the basil leaves. Bring the mixture to a boil and simmer for 10 minutes over moderate heat until it thickens. Season with salt and pepper.

Grate in Parmesan and half the cheddar. Cut the other half of the cheese into thin slices.

Brush the bottom of the baking dish with some of the vegetable sauce. Sprinkle with some grated cheese, cover with a few lasagna sheets and repeat layers. Place grated cheese and cheddar slices on the top layer of vegetable sauce.

Bake lasagna for 25–30 minutes at 200 °C. Before serving, garnish the dish with the remaining basil leaves and drizzle with a spoonful of oil.

Ingredients

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

Preparation

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

Cut the chicken and broccoli into large pieces.

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

Repeat layers. Spread the last layer of lasagne sheets with sauce and sprinkle with cheese. Cover the pan with foil and place in an oven preheated to 190°C for 30 minutes. Remove the foil and cook for another 15 minutes.

iamcook.ru

Ingredients

• 1 tablespoon vegetable oil;
• 1 onion;
• 2 tomatoes;
• 170 g tomato sauce;
• salt - to taste;
• ground black pepper - to taste;
• 50 g butter;
• 50 g flour;
• 500 ml milk;
• ground nutmeg - to taste;
• 300 g ham;
• 200 g hard cheese;
• 200 g lasagna sheets.

Preparation

Heat the oil in a frying pan and fry the onion and diced tomatoes. Add tomato sauce, salt and pepper and cook until most of the sauce has evaporated.

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

Cut the ham into cubes and grate the cheese on a coarse grater.

Brush the bottom of a baking dish with a little sauce. Top with some lasagna sheets, some tomatoes and onions, ham, sauce and cheese. Repeat layers. Top the last layer of cheese with bechamel sauce. Bake lasagna at 180°C for about 30 minutes.

Bonus: Lasagna Sheets Recipe

Ingredients

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

The specified amount of ingredients will yield approximately 450 g of dough.

Preparation

Make a well in the middle of the flour. Break the eggs into it and add salt. Beat the eggs with a fork, combining them with the flour.

Knead the dough thoroughly with your hands until it becomes smooth and homogeneous. Add a little water if necessary. Form the dough into a ball, wrap it in and refrigerate for 30-60 minutes.

Flour your work surface, turn the dough out onto it, and cut it into three equal pieces. Flatten them slightly with your hands and go over each with a rolling pin 5-6 times.

Cut them into several identical sheets. Transfer the sheets to a floured surface and let sit for 30 minutes.

If they turn out thin, you can use them without pre-cooking. If you still fail to roll out the sheets properly, blanch them in boiling water.