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 lasagna 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 lasagne 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 lasagna 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 lasagna 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 lasagne 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 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.

Dust your work surface with flour, 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.

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

Lasagna is an Italian version of a casserole, where all the products are laid out in layers, generously poured with sauce and sprinkled with cheese. There are a lot of lasagna recipes, they can be both meat and vegetarian, but all of them must be prepared using special lasagna sheets. Today I offer you my version of lasagna - with minced meat.

Bolognese sauce is usually used for lasagna; it gives the entire dish a creamy and delicate texture. Cheese should be hard, such as Mozzarella or Gouda. It is better to use pork and beef minced meat for lasagna; it is best to mince the minced meat twice in a meat grinder. You can add spices to your taste, I prefer Provençal herbs and nutmeg.

To prepare lasagna with minced meat in the oven, prepare all the products according to the list. Please note that the quantities indicated are for 2 servings.

Grate the carrots on a medium grater, cut the onion and garlic into small cubes.

Fry onions, carrots and garlic in butter until the onions are soft, use only 20 g of butter. Add the minced meat to the vegetables, salt and pepper it.

Add nutmeg and Provençal herbs.

Fry the minced meat, stirring, breaking up any lumps of minced meat. Cut the tomato into small cubes, place the tomato pieces in the frying pan, and also add tomato puree to the minced meat. Simmer everything together for 20 minutes.

While the minced meat and vegetables are stewing, prepare the Bolognese sauce. To do this, put the remaining butter in a saucepan, put the saucepan on the fire and let the butter dissolve. Add flour to butter.

Mix flour and butter well, pour in cream, add nutmeg, salt and pepper the sauce to taste.

Using a whisk, whisk the sauce until smooth and put it on the fire, warm it up, but do not let the sauce boil. Remove the sauce from the heat.

Now we will assemble the lasagna. I always cook lasagna in portion forms. It’s so convenient because you don’t have to cut the lasagna before serving, but you can serve it straight away in the form. The layers are repeated and follow in this order:

Sauce - lasagna sheet - minced meat - sauce - grated cheese.

The exception is the last layer of lasagna, which is what I will describe.

After the cheese, place a layer of lasagne sheets.

Now spread the minced meat in a thin layer and distribute it over the surface of the sheet.

Pour the sauce generously over the minced meat layer and sprinkle with grated cheese again.

Lay out the lasagna sheets again.

Spread the remaining sauce and sprinkle the top well with grated cheese.

Place the lasagna with minced meat in the oven for 30-40 minutes and bake at 160 degrees.

Lasagna turns out very juicy, with a sufficient amount of sauce, with a fragrant meat layer.

If you are preparing lasagna in a large form, after you remove the form with the finished lasagne from the oven, let the dish cool for 10-15 minutes and only then cut into portions, then you will retain the layers and the shape of the piece will not be deformed.

Bon appetit!

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 tastes 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:

1. Peel the onion and cut into thin half rings.
2. Heat a frying pan and fry the onion in vegetable oil until it acquires a golden color and becomes softer.
3. Fry the minced meat with onions for 15 minutes, stirring occasionally.
4. While the minced meat is frying, peel the tomatoes and grind in a blender until liquid. Pour the minced tomatoes into the frying pan.
5. Add salt, pepper, chopped garlic. Cover with a lid and simmer for another 15 minutes.
6. 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 lasagne sheets. Prepare the dough like this:

1. Break the eggs into the sifted flour, add water and vegetable oil.
2. 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.
3. As soon as the lump becomes homogeneous, tight, but elastic, divide the mass into 6 equal parts.
4. 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.
5. 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:

1. Melt the butter in a saucepan or other container. Add flour to it and mix until smooth without lumps.
2. Slowly pour in milk at room temperature, stirring continuously.
3. Add salt and ground nutmeg, bring the mixture to the required thickness. The thickness of the sauce is comparable to pancake batter.
4. Grate the cheese on a medium-sized grater.
5. Take a tall baking dish and coat it with vegetable oil.
6. 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.
7. 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.