The simplest lasagna recipe is with minced meat. A delicious piece of Italy: how to cook lasagna

Lasagna with minced meat is an amazingly tasty Italian dish that has received recognition throughout the world. Very satisfying, made from layers of dough and layers of meat or vegetable filling, with Bechamel sauce. The process of preparing such lasagna with minced meat is not at all complicated.
Lasagna is perfect for any holiday or Sunday dinner.

Ingredients for classic lasagne

For the Bechamel sauce
100 g butter,
2 tbsp. l. flour,
0.7 l milk,
2.5 g nutmeg,
1 bay leaf,
salt and white pepper to taste.
You also need an appropriate size baking dish: 17:25 or 20:20 cm.

Classic lasagna recipe

Remove the finished lasagna from the oven, let stand for 10 minutes, and then cut into portions. Bon appetit!

P.S. If you can’t buy ready-made lasagna sheets in the store, you can make your own. To do this, sift 400 g of flour through a sieve so that you get a slide. Then we make a recess in the center of this slide, into which we drive 5 large eggs, add salt to taste and knead the dough. It's even easier to do this in a food processor. Roll it into a ball and send it closer to the heat for about twenty minutes.
Then we divide it into nine parts and roll each part into a thin layer no more than 1.5 mm thick. Boil the layers in boiling salted water for ten minutes. Store the prepared dough strips in the freezer.
And especially about tomato puree for lasagna. This is NOT tomato paste, it is pure puree, it is much thinner, more like liquid ketchup without additives. There is store-bought, in jars. You can make puree at home by passing the tomatoes through a meat grinder and then through a large sieve.

And, girls and boys, write in the comments who made lasagna with which sheets. I took pasta zara, it turned out great, not soggy or hard. Barilla and Rollton will become limp. Who else cooked with what and how it turned out, please share?

Lasagna with minced meat, the recipe of which every Italian knows by heart, is also loved outside of this European country. Lasagna is an art, a mixture of flavors and aromas. Hearty and juicy, aromatic and bright, lasagna has found its way into restaurant menus and cookbooks. By preparing this dish, we will become closer to Italy.

Lasagna: recipe, ingredients

At first glance, the lasagna recipe seems complicated and time-consuming. It consists of several processes. But it won't be difficult to do them. As a result, you will get a hearty dish for your family or guests.

Lasagna, the recipe for which is given here, requires the preparation of sheets of dough for the dish. There is a simplified option - buy a pack of ready-made sheets in the market and cook with them. If you don't have the time and energy to prepare the dough, skip this process.

But try making homemade lasagna dough at least once. To do this, prepare:

eggs - 2 pcs.;
water - 20 ml;
vegetable oil - 1 tsp;
flour - 250 g.

Lasagna with minced meat is a traditional version of the Italian dish. You can take ready-made minced meat or purchase meat and grind it at home in advance. The sauce with minced meat is called bolognese. To create it you need:

minced meat (pork, beef, assorted, chicken) - 700 g;
onion - 1 pc.;
medium tomatoes - 4 pcs.;
garlic - 2–3 cloves;
vegetable oil (olive or sunflower to taste) - 2 tbsp. l.;
basil - 2–3 sprigs;
salt, pepper - to taste.

The third component is bechamel sauce. It gives the dish a creamy, rich taste. Prepare the following components:

milk - 750 ml;
butter - 50 mg;
flour - 50 mg;
salt - to taste;
nutmeg - 4–5 g;
hard cheese (Parmesan or other to taste) - 300 g.

We figured out the ingredients. Now all that remains is to find out how to cook lasagna.

Lasagna with minced meat: how to cook

We start not with the most difficult for many - the dough, but with Bolognese sauce. We cook the minced meat first so that it develops its flavor and cools well.

Let's look at how to cook minced bolognese. So:

Peel the onion and cut into thin half rings.
Heat a frying pan and fry the onion in vegetable oil until it turns golden and becomes softer.
Fry the minced meat with onions for 15 minutes, stirring occasionally.
While the minced meat is frying, peel the tomatoes and grind in a blender until liquid. Pour the minced tomatoes into the frying pan.
Add salt, pepper, chopped garlic. Cover with a lid and simmer for another 15 minutes.
Test the readiness of the minced meat. When ready, remove from heat, add basil leaves and set aside to cool.

While the Bolognese sauce is cooling, we move on to the most important, responsible process - making lasagna sheets. Prepare the dough like this:

Break the eggs into the sifted flour, add water and vegetable oil.
Knead the dough well until it becomes elastic and dense. Don't rush to use all the flour, otherwise you risk getting a tough dough.
As soon as the lump becomes homogeneous, tight, but elastic, divide the mass into 6 equal parts.
Roll each part into a ball. Roll out each part separately to a thickness of 1–2 mm. If the sheets are large, cut them into pieces. Cover the finished sheets with a clean towel.
If you have leftover sheets of dough after cooking, dry them and save them for next time.

The final stage is preparing the bechamel sauce and assembling the lasagna. We do it like this:

Melt the butter in a saucepan or other container. Add flour to it and mix until smooth without lumps.
Slowly pour in milk at room temperature, stirring continuously.
Add salt and ground nutmeg, bring the mixture to the required thickness. The thickness of the sauce is comparable to pancake batter.
Grate the cheese on a medium-sized grater.
Take a tall baking dish and coat it with vegetable oil.
We assemble the dish. Place lasagne sheets as the first layer. Pour white sauce over them and add a layer of minced meat. We also pour the minced meat with bechamel sauce and sprinkle with cheese. Lay out the next layers in the same order. The top layer is grated cheese.
Place the mold in an oven preheated to 180–200°C for 40–45 minutes. To prevent the cheese on top from burning during this time, cover the pan with foil. And 15 minutes before readiness, remove the foil. This way the dish will be golden brown.

The juicy and aromatic Italian dish is ready. All that remains is to cut it into pieces and serve. Having prepared lasagna according to the classic recipe, you will definitely understand: this is your signature dish.

Lasagna is an Italian dish that is prepared from several layers of dough, between which there can be a variety of fillings. It is usually made with bechamel sauce and mozzarella, parmesan and ricotta cheese. There are a lot of options for preparing this dish; the filling can be meat, mushrooms, or vegetables.

A couple of secrets:

To prevent it from falling apart when cutting, place the paste sheets on top of each other in a cross pattern.
Classic cheeses for lasagna are Parmesan and mozzarella; it is with these types of cheese that the dish turns out aromatic, juicy and slightly spicy.
The sauce for cooking is usually tomato or bechamel and others based on it. Bolognese sauce and various others are also popular.

The perfect lasagna combines the flavors of the sauce, filling and dough. To get a good result, dry lasagna sheets should first be boiled for 2-3 minutes and then immediately immersed in cold water. Or better yet, in a very cold bowl of water, you can add 1-2 packs of ice cubes. In ice water, the cooking process will stop instantly and the pasta will not cook.

There is no need to boil fresh pasta. It is enough to take it out of the package to warm it up a little. And if you prepared the lasagna sheets yourself, you should sprinkle them with flour and cover them with a towel so that they do not dry out.

Classic lasagna recipe

It is prepared from several layers of dough, mixed with filling and filled with sauce. The dish turns out juicy, tasty and aromatic.

Ingredients

Lasagne - 4 sheets
Minced pork - 250 g
Tomatoes - 2 pcs.
Onion - 1 pc.
Garlic - 3 cloves
Carrots - 1 pc.
Cheese (hard) - 150 g
Cow's milk - 250 ml
Butter - 25 g
Flour - 25 g

Preparation

Peel the onion and garlic and then finely chop
Fry chopped onion and garlic in olive oil
Add grated carrots to the pan on a coarse grater and fry a little
Add minced meat to the fried vegetables, mix thoroughly, cover and simmer for 15 minutes
Salt the fried minced meat with vegetables, add coarsely grated tomatoes, mix everything and simmer for a few more minutes.
Now let's prepare the sauce. Melt the butter over low heat and slowly add the flour, stirring constantly with a whisk
Pour in the milk and stir constantly for 5 minutes until thickened.
Grease a baking dish with olive oil and place a sheet of lasagna on the bottom
Place 1/3 of the minced meat in an even layer on the sheet.
Brush all 1/4 of the prepared sauce
Sprinkle 1/3 of the grated cheese on top and cover with the next lasagna sheet
Repeat this procedure twice more
On the last, fourth sheet of lasagna, place the rest of the sauce and sprinkle well with grated cheese on top

Lasagna recipe with minced meat in the oven

Today I will cook lasagna with minced meat and two types of sauce.

Ingredients

Minced beef - 500 g
Lasagna (dry sheets) - 250 g
Tomatoes - 2 pcs.
Butter - 25 g
Flour - 1/2 tbsp.
MAGGI for pasta in tomato-meat Bolognese sauce - 2 pcs.
Milk - 100 ml
Cheese (hard) - 200 g

Preparation

Let's prepare the bolognese sauce. Fry the minced meat in a frying pan with vegetable oil for 5-7 minutes
Add finely chopped tomato pulp and fry everything for about 5 minutes
Add the contents of the MAGGI pasta sachets in tomato and meat Bolognese sauce and 500 ml of water to the pan.
Bring everything to a boil and simmer over moderate heat for 10 minutes, stirring occasionally
Let's prepare the bechamel sauce. Melt the butter in a saucepan, add the flour and fry over medium heat, stirring constantly, for about 3 minutes.
Pour in the milk and, without stopping stirring, simmer the mixture over low heat until thickened (about 5 minutes). Add salt and pepper at the end
Grease the bottom of a refractory dish with butter, spread bechamel sauce evenly over the surface, then place 2 sheets of lasagne. Place a layer of Bolognese sauce on top of the sheets, sprinkle with grated cheese and pour bechamel sauce, but not too thickly.
Lay out the lasagne sheets again. Repeat the sequence of layers. Place the remaining bechamel sauce on the lasagna sheets as a final layer and sprinkle with cheese. Place the lasagna in an oven preheated to 190 degrees for about half an hour.
When serving, garnish the lasagna with basil leaves.

Lavash lasagna

A quick version of lasagna on pita bread. You will need sheets of pita bread of any shape.

Ingredients

Lavash (round) - 6 pcs.
Milk - 500 ml
Butter - 50 g
Flour - 50 g
Minced pork - 350 g
Onion - 3 pcs.
Tomato paste - 4 tbsp.
Cheese (Russian) - 70 g
Sugar - 2 tsp.
Provençal herbs - 1 tsp.
Water - 100 ml

Preparation

You can take any pita bread and, if necessary, cut the sheets a little to fit the shape
Let's prepare the meat sauce for the lasagna. Peel and cut the onion into small cubes, fry in vegetable oil until transparent. Add the minced meat to the onion, stir and fry everything until the meat is cooked. Add tomato paste, water, sugar, herbs, salt and pepper to taste. Simmer everything over low heat for another 5 minutes
Let's prepare the bechamel sauce. Melt the butter in a saucepan, add flour and fry. Gradually pour milk into the mixture. Stir vigorously with a whisk or spoon so that there are no lumps. Over medium heat, stirring, bring the sauce to a boil. Add nutmeg and salt to taste
I assemble lasagna in a round shape. Place a sheet of lavash on the bottom of the mold, then brush with bechamel sauce (about 2 tablespoons), and spread meat sauce on top (2-3 tablespoons), cover with a sheet of lavash and continue alternating layers
Let the lasagna sit in the pan for 15-20 minutes, this will make it easier to cut.

Vegetable lasagna

Ingredients

Minced chicken - 350 g
Onion - 1 pc.
Garlic - 1 clove
Thyme (dried) - 1/2 tsp.
Oregano - 1/2 tsp.
Spinach - 50 g
Cottage cheese - 350 g
Chicken eggs - 1 pc.
Tomatoes in their own juice - 450 g
Zucchini (small) 1 -1.5 pcs.
Cheese (grated) - a handful

Preparation

Prepare bolognese sauce. Fry minced chicken with onions and dried herbs
When the minced meat “sets”, add tomatoes in their own juice, salt and chopped garlic. Simmer everything until thickened
Add the spinach leaves and let them wilt. You can also use fresh spinach. If frozen, then it should be added to the sauce a little earlier
Let's prepare the bechamel sauce. Mix low-fat cottage cheese with salt and egg. You should first squeeze out as much excess moisture as possible from the cottage cheese, and only then mix it with the rest of the ingredients.
Using a sharp knife, separate the zucchini into thin slices. Place them on paper towels, sprinkle with salt and cover with a towel. Leave for 15 minutes to remove excess moisture from the vegetables. Then dry the pieces again. You can cut the zucchini into thin rings, the taste of the dish will not be affected.

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

After peeling, chop the onion into small cubes and fry in vegetable oil until golden brown.
Add the minced meat to the fried onions. While stirring the mixture, wait until the moisture has completely evaporated.
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.
Cut the vegetable pulp into quarters and place in a blender bowl. Grind.
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 lasagna with minced meat
The classic lasagna recipe necessarily 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.
Bring the milk mass to a boil, then, stirring, cook the sauce until thickened.
Assembling lasagna with minced meat
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.
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.
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.