I present to you my version of lasagna. I prepare it from fresh dough, meat sauce and bechamel sauce. The lasagna is sure to be worth the time it takes to prepare it. Believe me, it's very tasty!

The name comes from the words meaning "hot plates". There are many options for lasagna. The version presented in this recipe is a classic for me. I like the bechamel layer to be separate from the meat layer.

Lasagna is delicious the next day if you reheat it. The dish is convenient because it can be prepared in advance and put in the oven 40 minutes before guests arrive.

At the end, I will tell you how you can significantly reduce the time spent preparing lasagna.

Necessary:

Serves 4-6, depending on appetite :)

Dough:

• Egg - 1 pc.
• Water - approx. 40-50 ml
• Salt - 1/3 tsp.
• Vegetable oil (olive or flavourless) - 1 tbsp.
• Flour - 150-200 g (exactly depends on the size of the egg and the properties of the flour)

Meat sauce:

• Minced meat (any kind, I have beef) - 400-500 g
• Tomato paste - approx. 100 g
• Onion - 1-2 pcs.
• Carrots - 1 pc.
• Garlic - 2-3 cloves
• Liquid (water, broth) - approx. 1.5-2 cups.
• Spices - to taste (I used a mixture of green and purple basil, black pepper and bay leaf)
• Salt - to taste
• Vegetable oil - 2 tbsp.

Bechamel sauce:

• Milk - 500 g (+ a little more to dilute the sauce for the last layer)
• Butter - 50 g
• Flour - 50 g (2 heaped tbsp)
• Cheese - 100 g
• Nutmeg - 1/3 tsp.
• Salt - to taste

For sprinkling:

• Grated cheese - approx. 100 g

Preparation:

We prepare the meat sauce first, as it takes the longest to simmer.

Fry chopped onion and garlic in oil. Without fanaticism, just so that the aroma comes out and the onion becomes slightly soft.

Add the minced meat and immediately chop it into pieces using chopping movements of the spatula, stirring constantly.

Add grated carrots. Lightly fry.

Add tomato paste.

Pour in water or broth, add spices.

Let's simmer. I leave it on for at least an hour; naturally, the water will evaporate during this time. The finished sauce should be too “wet” as in the photon, but there should also be free liquid for the juiciness of the lasagna.

While the sauce is simmering, prepare the dough.

Break the egg into a glass and add water in a volume approximately equal to the volume of the egg.

Add salt and oil, mix.

We begin to sprinkle flour and knead the dough.

I do this using a mixer with a hook attachment.

At the lowest speed.

Try the dough, it should be as dense as dumplings.

Leave the dough for 15-20 minutes. Or more, nothing will happen to him.

Wrap it up so it doesn't get too windy.

Before assembling the lasagna, prepare the bechamel.

Melt the butter.

Add flour while stirring constantly until the flour is saturated with oil.

Gradually add milk, stirring constantly.

At the end, add the grated cheese and stir until the cheese melts.

When all the sauces are ready, we start assembling the lasagna.

Divide the dough into 5 parts.

Please note the size of your form and compare it to mine.

Roll out each piece to size.

If the shape is round then trimming may not be necessary, I trim the edges as my shape is rectangular.

The trimmings can be chopped, dried, or added fresh directly to soup.

The size of my uniform is about 20-30 at the top. Height 8 cm.

I don't lubricate it with anything.

Here is a layer-by-layer diagram (from bottom to top):

1. Meat sauce 1/3 or a little less
2. Dough
3. Bechamel 1/3
4. Dough
5. Meat sauce 1/3
6. Dough
7. Bechamel 1/3
8. Dough
9. Meat sauce 1/3
10. Dough
11. Bechamel 1/3
12. Grated cheese

Now everything is clear.

Pour 1/3 of the meat sauce into the bottom. I pour a little less.

Layer of dough.

Top with 1/3 bechamel.

If it thickens too much as it cools, add a little milk so you can spread it out, but not too much so that the bechamel layer doesn't end up being too runny.

We alternate layers according to the scheme.

The very last layer will be bechamel.

I usually add a little milk only to the last layer to ensure it lays flat.

Sprinkle with cheese and place in a preheated oven for 35-40 minutes at a temperature of approx. 180 degrees.

Check your oven, the lasagna should be browned.

Let the finished lasagna cool slightly.

Slice and serve.

Quickly, so that one of the household does not faint from hunger.

For me, lasagna is a completely self-sufficient dish that does not require any additives other than delicious drinks.

Bon appetit!

So, now the promised tips for optimizing the lasagna cooking process.

If you are a passionate lover of this dish, then prepare a large portion of meat sauce at once, for example, for 4-5 times, put it in containers or freezer bags and store it in the freezer. The hassle of preparing the meat component is reduced to getting a portion of the sauce out of the freezer; you can put it in the refrigerator compartment in advance, for example, on the eve of cooking.

The dough can also be frozen. Although I usually make a double or triple portion of the dough and cook lasagna one day, and on the other, for example, homemade noodles or achma, the dough is suitable.

This way things go faster. The dough will keep perfectly for three days in the refrigerator (without freezing).

I have never frozen bechamel, since it cooks very quickly, and there is always something to put in the freezer besides bechamel.

I hope you will prepare juicy and aromatic lasagna and pamper your family, because sharing lunches and dinners with such delicious dishes really brings the family together.

Description

Classic lasagna- traditional national Italian meat dish. Of course, today lasagna is prepared in a wide variety of ways and even exclusively with vegetables. But in this recipe we will prepare the most traditional lasagne with minced meat at home.

The main ingredient of this dish is meat; there are also special layers of dough and sauce, as well as cheese. During the baking process, the sauce permeates each layer and makes it very tender and creamy.

The classic step-by-step recipe for making lasagna with photos is presented below. There is nothing complicated about it; each stage is described in detail and clearly. The main thing is to select all the necessary ingredients.

Lasagna sheets are special ready-made dough products that significantly reduce the cooking time. In addition, they are often green. They get this color by adding spinach to the dough. Interestingly, this lasagna is also considered a classic. During the cooking process, you can use all kinds of dried herbs and aromatic herbs.

Let's start cooking.

Ingredients

• 
  (600 g)
• 
  (600 g)
• 
  (60 g)
• 
  (2.5 tbsp.)
• 
  (2 tbsp.)
• 
  (750 ml)
• 
  (10 pieces.)
• 
  (500 g)

Cooking steps

Let's prepare the bechamel sauce. Place a piece of butter in a suitable pan and pour in a couple of tablespoons of vegetable oil, melt the ingredients over low heat and add flour to them in portions. Mix the ingredients so that the flour does not form lumps.



When the entire mass in the pan becomes sufficiently homogeneous, pour milk at room temperature into it, slightly increase the heat and cook the sauce until it thickens. The liquid concentration should be moderately thick, like not too fatty sour cream.



Heat a frying pan with vegetable oil and pour all the minced meat onto it. You can prepare it yourself from a piece of fresh pork or beef, minced with onion and garlic.



Fry the minced meat until a matte crust forms, add the specified amount of Bolognese sauce, mix the ingredients, salt and pepper to taste.



Preheat the oven to 180 degrees. Grease a suitable baking tray with butter and lightly coat with bechamel sauce.



Place dry lasagna sheets on a baking sheet, place the prepared minced meat in an even, high layer on top of them, grate the cheese on a coarse grater and place the next layer on top of the meat. Cover all layers with bechamel sauce and lay out the lasagne sheets again.



We repeat the process of laying out each layer, evenly distributing the sauce over the lasagna sheets.



Add the remaining grated cheese as the final layer. Let the dish sit for 10 minutes. Place the pan with lasagne in the oven and bake for half an hour.



Place the finished dish on plates, decorate with fresh herb leaves and serve. Classic lasagna with minced meat is ready.



Bon appetit!

Lasagna with Bechamel sauce a traditional dish . Cooking lasagna at home is a painstaking process, but not difficult. The most crucial moment is preparation - it should turn out moderately thick and without lumps. To make a good sauce, you need to stir it constantly. Preparing the remaining ingredients for the lasagna will not be difficult. You will definitely like this dish prepared according to our recipe.

Lasagna recipe with minced meat and Bechamel sauce

• Ready-made lasagna sheets that do not require cooking - 200-250 grams,
• (pork or pork-beef) - 1 kilogram,
• tomatoes - 500 grams,
• onions - 2 pieces,
• carrots - 1 piece,
• garlic - 4 cloves,
• milk - 1 liter,
• butter - 100 grams,
• flour - 100 grams,
• hard cheese - 300 grams,
• Parmesan cheese - 100 grams,
• salt, pepper to taste,
• vegetable oil for frying,
• basil, a pinch of nutmeg (ground) - optional.

How to cook lasagna

You need a baking tray 30∗20 and 7 centimeters high.

1. Pour boiling water over 500 grams of tomatoes and let them stand for 5 minutes. Remove the skins from the tomatoes, which will separate very well after boiling water, and grind the tomatoes in a blender.
2. Chop 4 cloves of garlic.
3. Grate one carrot on a coarse grater.
4. Cut 2 onions into small cubes.
5. Fry carrots and onions until half cooked in vegetable oil. Add 1 kilogram of minced meat and fry over medium heat, stirring constantly, for 15 minutes so that the fried minced meat turns out fine-grained.
6. Add chopped garlic, chopped tomatoes, a pinch of basil and a pinch of nutmeg to the fried minced meat and continue to simmer for another 10 minutes. Add salt and pepper to taste. Set aside.
7. Prepare Bechamel sauce: melt 100 grams of butter over low heat, add 100 grams of flour and mix well. Without removing from heat, pour in 100 ml of milk and stir well. Continue pouring in 900 ml of milk, stirring all the time so that no lumps form. Bring the sauce to thicken over medium heat for 20-25 minutes, stirring almost continuously. If suddenly lumps do form, carefully knead them. The sauce is ready when it reaches the consistency of liquid sour cream. Season the finished sauce with salt and pepper to taste.
8. Preheat the oven to 180 degrees.
9. Grate hard cheese (zoo g) on ​​a coarse grater and divide into 2 parts.
10. Place lasagne sheets on a baking sheet. Lay them randomly with a slight overlap on each other (overlap 1 cm).
11. Pour the Béchamel sauce over the lasagne sheets until the lasagne sheets are completely covered with sauce. Place half of the minced meat on top, level it, sprinkle with 1/2 of the grated cheese and pour a little sauce over it (distribute the sauce evenly over the entire surface). Repeat: lasagna sheets overlap, sauce - generously (to cover lasagne sheets), second half of minced meat, 1/2 grated cheese, sauce - a little (even out). Now again the sheets and pour the remaining sauce over them. Place in the oven at 180 degrees.
12. After 35-40 minutes, remove the lasagna from the oven, sprinkle with 100 grams of grated Parmesan cheese and return to the oven for 3-5 minutes until the cheese melts.

Let the finished lasagna with Bechamel sauce rest for 15-20 minutes, and then cut into portions, serve and eat with pleasure!

Huge scope for culinary experiments is provided by housewives with such a dish as lasagna. The recipe for preparing it at home is published below. These are selected options with various components - meat, poultry, vegetables, which will allow you to diversify the menu.

Classic Italian lasagna with minced meat

According to this recipe, the filling for the treat in question will be based on minced beef. Take half a kilo of it. Other ingredients: 14 sheets of dough, 420 ml of tomato sauce, onion, 70 g of Parmesan, half a stick of butter, 2 large spoons of flour, 4 tbsp. fat milk, salt.

1. To prepare the sauce, flour is fried in butter. Milk is slowly poured into the resulting mass. After boiling, the liquid is cooked for 12-14 minutes until thickened. You can add salt and white pepper to taste.
2. The minced meat is finely kneaded with a fork and fried with onion cubes. Next, it is poured with tomato sauce and simmered for about 20 minutes.
3. Layered sheets of dough - sauce - meat filling - grated parmesan are laid out in a greased form. They repeat until the food runs out. The last layer will turn out cheesy.

Lasagna with minced meat is baked in the oven for 25 minutes.

Chicken recipe

This delicate and simple dish is prepared very quickly, and its taste will definitely delight both guests and family. Ingredients: 12 sheets of dough, 1 tbsp. heavy cream, chicken breast, half a stick of butter, 900 ml of milk, 3 large spoons of flour, 300 g of any hard cheese and 130 g of Parmesan, a pinch of nutmeg, salt.

1. Poultry fillet is boiled in salted water and finely chopped.
2. Both types of cheese are grated on a coarse grater.
3. The chicken is poured with cream and simmered in a frying pan until the liquid thickens. You can immediately add salt to taste.
4. To make the sauce, flour is fried in melted butter (until golden), then hot milk is poured into the ingredients. The ingredients are mixed well so that no lumps appear.
5. The sauce is seasoned with salt and nutmeg and then simmered until it thickens.
6. The mold is greased with the resulting mixture. Next, the first sheet of dough is laid out on it. The layers will be as follows: dough - chicken - two types of cheese - sauce. They repeat until the food runs out.
7. Bake for 55 minutes in a very hot oven.

The finished dish is served with chopped herbs.

With added mushrooms

You can diversify the traditional Italian recipe by adding champignons. You need to take half a kilo of mushrooms. Ingredients: a pack of lasagna sheets (250 g), 600 g minced chicken, onion, 380 g hard cheese, 1 tbsp. sour cream, salt, 900 ml of milk, 4 large spoons of light flour, half a stick of high-quality butter.

1. The chicken is boiled until cooked and cut into small pieces.
2. Finely chopped onion is sautéed until appetizingly golden. Next, the vegetable is fried with thin slices of mushrooms until the latter are ready.
3. In a separate frying pan, fillet pieces are poured with sour cream. The mass is salted and simmered for 7-8 minutes.
4. To make the sauce, flour is fried in butter, then milk is poured in, and the mixture is simmered until thickened.
5. The products are placed in the mold in the following order: sauce - sheet of dough - chicken with sour cream - sauce - grated cheese - sheet of dough - mushrooms with onions - sauce - grated cheese.
6. The last leaf is generously poured with sauce and sprinkled with cheese.
7. Cook for 45 minutes in a hot oven.

Lasagna can be served hot or cold.

Vegetarian lasagna with vegetables

For vegetarians there is a separate easy recipe for the dish under discussion. Ingredients: 6 sheets of dough, half a jar of pitted olives, carrots, large bell peppers, 2 tomatoes, 160 ml of water, 2 large spoons of tomato paste, salt, 2 small. spoons of granulated sugar, a mixture of Italian herbs, ready-made bechamel sauce, 180 g of Adyghe cheese and 320 g of any hard cheese.

1. Grated carrots, sweet pepper slices and tomato cubes are fried in heated oil.
2. When the vegetables have softened enough, you can salt, sweeten, add water, tomato paste and Italian herbs. The mass will simmer for 7-8 minutes.
3. Each layer of dough is smeared with sauce, then poured with vegetable filling, sprinkled with a mixture of two types of grated cheese.
4. The last of them is decorated with halves of olives.
5. Bake for 45 minutes.

If you wish, you can not fry the tomatoes, but simply cut them into thin slices and place them on top of the vegetable filling.

How to cook from pita bread?

This version of lasagna can be called lazy. For the filling, take half a kilo of mixed minced pork and chicken. The remaining ingredients: 3 sheets of pita bread, onion, garlic to taste, a glass of heavy cream, 2 juicy tomatoes, 230 g of grated cheese, half a stick of butter, 3 large spoons of light flour, a pinch of Italian herbs and nutmeg, salt.

1. Minced meat with onion cubes are fried to an appetizing crust.
2. Skinless tomatoes are cut into cubes and poured into the meat. A glass of water is poured there. The mass is simmered until the liquid has completely evaporated.
3. Flour with chopped garlic is fried in butter. This is where the cream is poured. The sauce is cooked until thickened, stirring constantly. Next it is salted to taste and seasoned with spices.
4. The cheese is grated on a fine grater.
5. The first sheet of pita bread is placed in a mold greased with sauce. The filling, grated cheese and more sauce are distributed over it. Layers are repeated.
6. Lavash lasagna is baked in the oven until golden brown.

It is enough to cook for about half an hour.

With minced meat, tomatoes and cheese

Tomatoes add juiciness to the filling. The main thing is to choose ripe, meaty vegetables. Ingredients: 380 ml cream, a pack of lasagna sheets (250 g), 90 g parmesan, 60 g butter, 40 g light flour, a pinch of nutmeg, salt, onion, 3 tomatoes, carrots, 1.5 tbsp. water, 370 g minced meat.

1. First, all the chopped vegetables are well fried in hot oil. Then they simmer with the minced meat mashed with a fork. The mass is filled with water and simmered on low heat for 20 minutes.
2. Bechamel sauce is made from butter, flour and cream. It is salted to taste and sprinkled with nutmeg.
3. The cheese is grated using a coarse grater.
4. The mold must be greased with sauce so that the bottom of the treat does not dry out. Next, the layers alternate in the following order: sheet of lasagne dough - minced meat with vegetables - cheese - sauce. The last row will turn out cheesy.
5. Cook for 35-45 minutes at medium oven temperature.

You can use any minced meat, but it is better to choose a mixture of two types of meat.

Pasta recipe with bolognese sauce

You can even use regular pasta cones to make lasagna. They need to take 270 grams. Other ingredients: 2 onions, carrots, 680 g minced meat, 2 large spoons of tomato paste, salt, 3 tomatoes, 1 tbsp. cream, a pinch of a mixture of peppers and nutmeg, 60 g butter, 160 g hard cheese.

1. For the red sauce, very finely chopped onion and grated carrot are fried until soft. Add minced meat mashed with a fork and a little boiling water to the listed ingredients. The ingredients are simmered together for a couple of minutes.
2. Next, put tomato cubes without skins and paste into the frying pan. The contents are salted, peppered and simmered until it becomes a sauce for 25 minutes.
3. For white sauce, flour is fried in butter and poured with hot cream. Nutmeg is added to the mixture. The mixture is simmered until thick.
4. The pasta is boiled until half cooked. Their first layer is laid out in a mold greased with white sauce. Top with minced meat with vegetables, again white sauce and grated cheese. The layers are repeated until the products run out.
5. Bake for 35 minutes.

The last layer must be cheesy, which will eventually turn into a golden brown crust.

Lasagne sheets for home - step by step recipe

In order not to buy a ready-made base for the dish under discussion, you can make it yourself. Ingredients: 220 g light flour, small. a spoonful of salt, 2 chicken eggs, a large spoonful of olive oil.

1. It is convenient to use a food processor in the process. With its help, all ingredients are combined and kneaded well for 15-17 minutes.
2. The mass will turn out quite stiff and non-sticky. It will infuse in a warm towel for half an hour.
3. The dough is divided into 6 parts, which are rolled out into lasagne sheets.

The blanks should be very thin.

In a slow cooker

Even a “smart pan” can be used in preparing such a treat. Ingredients: 380 g of minced pork and beef, 2 large spoons of tomato paste and the same amount of flour, salt, 310 ml of fat milk, onion, 80 g of butter, a package of lasagne sheets, 170 g of hard cheese, a pinch of a mixture of peppers and nutmeg .

1. In the baking program, the onions are fried. After 5-6 minutes the minced meat is added to it. The mass is peppered and salted.
2. Small cubes of tomatoes without skin are laid out with the listed products. The mixture is cooked until it becomes a sauce. Next, it is transferred to another container, and the bowl of the device is washed.
3. In the same mode, the flour is fried in butter. There should be no lumps in the mass. When the mixture boils, milk is poured into it. The sauce is flavored with nutmeg. The thickened product can be poured into another container. There is no need to wash the bowl.
4. The layers of the dish are laid out in the multicooker in the following order: lasagne sheet - white sauce - mixture of vegetables and meat - grated cheese.

Classic lasagna with minced meat is a traditional Italian dish that has many varieties. Not the fastest and far from the most dietary. There are four main components: the lasagna layers themselves, bechamel sauce, meat sauce and Parmesan cheese. All these components alternate and the result is a delicious dish of Italian cuisine.

Total cooking time – 2 hours
Active cooking time – 45 minutes
Cost – 7 $
Calorie content per 100 g – 150 kcal
Number of servings – 4-6 servings

for the family with recipes, step-by-step photos and shopping list

Choose where to send you the menu for the week:

How to cook lasagna with minced meat

Ingredients:

Lasagna – 250 grams(sheets)
Minced beef – 500 grams
Carrots – 120 grams
Onions – 120 grams
Stem celery- 2 pieces
Garlic – 2 cloves
Dry red wine- 100g
Tomatoes in their own juice– 400 grams
Parmesan – 70 grams
Butter – 70 grams
Milk – 700-800 grams
Wheat flour – 40 grams
Nutmeg – 1/2 teaspoon
Bay leaf – 1-2 pieces
Vegetable oil– for frying
Salt - to taste
Black pepper - to taste

I will not tire of repeating - try not to buy already ground minced meat. It’s better to take a piece of meat and roll it yourself, cutting out the veins. Minced beef is very desirable. It is quite acceptable to mix in a little veal and (or) pork.

Don't ignore wine, without it the aromas and taste are much duller. The wine must be dry. Just don’t take which one, let it be the one you drink yourself or what knowledgeable people recommend.

About Parmesan. Of course, this is a rather expensive cheese and not everyone can afford to buy it. It is desirable, but if you replace it with some other cheese, namely hard varieties (for example, Dzhyugas), a disaster will not happen.

I buy layers of lasagna. Almost everywhere you can now find them on supermarket shelves. If you do them, the cooking time will increase significantly, but it’s not the shortest anyway. It is always written on the packaging whether they need to be boiled before use. Personally, I have never come across these, only those that are used immediately, without boiling.

Preparation:

Let's start with the bechamel sauce. Pour milk into a saucepan and bring almost to a boil. There is no need to boil it, but it should be hot. Take a thick bottom pan, melt the butter and quickly stir in all the flour. There is no need to yawn here, so I take the photo in 3 seconds.

Take the milk and begin pouring it into the brewed flour in a thin stream, stirring continuously with a whisk. A couple of pinches of salt, a couple of pinches of ground nutmeg and a bay leaf also go there. As soon as it starts to thicken, remove from heat. That's it, the sauce is ready. Discard the bay leaf before using it. It will take you literally 3-5 minutes to do everything about everything.

Meat sauce. Start by peeling the onions, carrots and garlic. We cut the onion into cubes, chop the garlic, and I rub the carrots and celery into small strips into Berner. Pour vegetable oil into a hot frying pan (take a large one, mine is 28 cm in diameter). First, fry the onion and garlic a little, then add carrots and celery to it. Fry for a couple more minutes.

Push the vegetables to the very edge of the pan, pour in a little more vegetable oil, increase the heat to maximum and quickly fry the minced meat, breaking it up with a spatula or forks. Personally, I use two forks, since the frying pan is scratch-resistant.

As soon as the pink color disappears and all the liquid is gone, mix it with the vegetables. Add the wine, evaporate it slightly, then stir in the chopped tomatoes along with the juice, reduce the heat, close the lid and leave to simmer for 30 minutes, stirring occasionally.

I already wrote about cheese. Three of it on a grater. About a third of all the cheese will go on top - set it aside, distribute the rest over layers. The amount of cheese can be increased as desired. I don't have very much of it.

So, 30 minutes have passed - let's go back to the meat sauce. Add salt, pepper, 2-3 pinches of ground nutmeg to taste, stir and simmer for another 10 minutes.
Let's start assembly. My shape is approximately 22x32 cm. The bottom is slightly narrower and 3 sheets of lasagna fit perfectly there.
Spread a little sauce over the bottom of the pan and lay out the first layer of sheets.

Spread some of the meat sauce on top, pour some bechamel sauce and a little cheese on top. Visually, by eye, divide the meat and bechamel sauces into as many parts as you have on the lasagna sheets, taking into account that only bechamel will go to the topmost sheets.

We build our structure until all the ingredients are gone, except for 1 portion of sheets and bechamel - that’s what we’ll finish with. There should not be enough sauce; pour generously, not forgetting all the edges and corners.

Place everything in an oven preheated to 170 degrees for 30 minutes. After this time, we take out our almost finished lasagna, cover the top with cheese and put it back for another 10 minutes.

It's actually not that complicated. The first time will most likely take a little longer, but then you will feel everything and everything will go like clockwork. I make lasagna exclusively at the request of my eldest son - he is delighted with it. It’s delicious for me too, but it’s very high in calories. But her husband and middle and youngest don’t care - they are indifferent to her. If you did it, it’s good, let’s eat, if you didn’t do it, well, don’t do it). Try it and decide - maybe you will turn out to be enthusiastic amateurs! Enjoy your meal!