Lasagna, prepared from scratch in the conditions of home cooking, will require a lot of strength and patience. But every minute will pay off at the moment when the receptors catch the incomparable taste of a perfectly executed dish. We suggest starting with the classics - Lasagna "Bolognese": pasta with aromatic, hearty filling, supplemented with vegetables, sauce and meat components.

Simple Climbing Bolognese with minced meat

The list of products that you need to purchase is quite extensive.

Bolognese will require:

  • 700 g minced meat;
  • 150 g of onion;
  • 3 cloves of garlic;
  • 4 fresh tomatoes;
  • taste, determine the amount of greens, black pepper and salt.

Bechamel includes:

  • 100 g butter;
  • 900 ml of milk;
  • 100 g of flour;
  • tastes like spices.

Main cast:

  • sheets of paste - 12 pcs.;
  • hard cheese - 300 g.

Lasagna with minced meat "Bolognese" is prepared as follows:

  1. Turn mashed tomatoes, grinding them through a grater or chopping in a blender.
  2. We pass root crops.
  3. Stuffing is sent to root crops, dividing with a spatula, simmer with the addition of tomato puree: 10 minutes under the lid over moderate heat.
  4. We send greens to the pan only when the fire is turned off.

Let’s sweat under a closed lid without temperature influence, but for now let's proceed to the “Bechamel”:

  1. Melt the butter and begin to gradually introduce the flour.
  2. Next - milk: it must be hot.
  3. Continuing to stir, simmer over low heat. The sauce should “slide” from the spoon: we separate 1/3 of the total volume.
  4. The rest is mixed with Bolognese.

How to boil pasta sheets:

  1. The sheets must be boiled in several liters of water with salt.
  2. After three minutes, immerse the sheet in cool water.

Let's start forming the Bolognese lasagna with Bechamel sauce:

  1. Part of the mixture of two sauces, grease the form.
  2. Cover everything with a few sheets of pasta.
  3. Following is sauce, cheese.
  4. We repeat until all that has been prepared is over.The last layer is pasta with Bechamel sauce.

180 ° С and a little less than an hour of waiting: and you can enjoy a magical taste.

Cheese, part of which must also be set aside until its hour, sprinkle 10 minutes before the end of the cooking process.

Tip. You should not cut the lasagna as soon as you take it out of the oven: wait 15 minutes - and proceed. So the dish will become even tastier and juicier, and the servings will be more neat.

Classic performance with Bechamel sauce

The classic recipe requires kneading and rolling homemade pasta, so we will focus on this particular nuance.

The material will be divided into 4 points, including the creation of components of lasagna:

  • paste;
  • Bolognese
  • bechamel;
  • Mixing ingredients and baking.

Item No. 1: Lasagna sheets.

Take:

  • 600 g flour;
  • 3 eggs;
  • 100 ml of water;
  • 50 ml of olive oil;
  • salt.

Only 10 steps will have to be taken to prepare the sheets:

  1. Pour the flour on a table with a slide, or place it in a deep bowl - we make a “crater” in the middle. Why make a deepening? Its edges will help hold eggs and salt water while mixing them with flour.
  2. Using a fork, start mixing from the edges to the middle.
  3. When the water is completely combined with the flour, add the oil.
  4. Using the same fork, knead the dough until a total mass is formed.
  5. When the fork stops coping, we proceed to manual kneading. The dough should become elastic and resilient. And in no case should it stick to your hands. We bring the dough to the state of “readiness” within 30 minutes: it should be kept in check.
  6. After half an hour, we roll the dough portionwise into plates no more than 2-3 mm thick.
  7. We cut the sheets into strips: choose the size depending on the size of the form. But remember: the layer should not consist of one large sheet of lasagna - 2-3 in a row.
  8. To prevent the sheets from sticking together, put them on a cutting board at a distance from each other, separating each layer from the previous cling film.

Items number 2 and number 3: Bolognese sauce and Bechamel can be prepared according to the recipes presented earlier.

Item number 4: proceed to assembly.

To make lasagna according to the classic recipe, we also prepare:

  • bell pepper (finely chopped and preferably without peel) - 1 pc.;
  • cheese - 200 g.

Getting started:

  1. On the surface where the lasagna will be baked, put the bechamel sauce - only a small part of it. Distribute on the surface.
  2. Next, carefully not making gaps, but also not laying out the overlap - paste.
  3. On top of the sheets is lasagna bolognese sauce, bell pepper and grated cheese.
  4. Make at least 4 repetitions of the layers. Top grease with bechamel.
  5. Grated cheese can be sprinkled both before baking and 10 minutes before the end of cooking.
  6. Cook at 200 ° C - 40 minutes.

Read also:pita lasagna

Italian dish with mushrooms

Another win-win option for cooking meat lasagna. Only this time with the addition of mushrooms.

Bolognese is made from:

  • minced meat - 500 g;
  • champignons - 300 g;
  • Luke;
  • carrots;
  • garlic - a few cloves;
  • 400 g tomato in its own juice;
  • tomato paste - 30 g;
  • olive oil - 35 ml;
  • spices - basil, oregano.

Bechamel:

  • milk - 750 ml;
  • butter - 80 g;
  • flour - 50 g;
  • spices, including nutmeg.

In addition to the above, we also prepare:

  • lasagna sheets: dry - 250 g, fresh - 400-500 g;
  • cheese - 350 g (ideal mixture of hard cheese or mozzarella with parmesan).

Let's start making lasagna:

1. Bolognese.

  • Grind root vegetables and fry in vegetable oil.
  • We send mushrooms and minced garlic there.
  • Add minced meat - simmer for 5 minutes.
  • Following are the ingredients with tomato ingredients and spices.
  • Bring to a boil and keep on fire for another 5 minutes.

2. Bechamel.

  • Put butter in a saucepan - melt.
  • Pour the flour - fry.
  • We add milk, without ceasing to mix the contents of the stewpan.
  • We season it without forgetting about the ground nut - it is one of the important components of the traditional Bechamel taste.
  • Boil until thick.

3. Boil the lasagna sheets. Rub the cheese.

4. We collect lasagna in a standard way and bake at 180 ° C for 45 minutes.

Cook, surprise and enjoy the incomparable taste.

Lasagna Bolognese with meat stew

Meat lasagna is necessarily prepared with preliminary preparation of the meat base - in the following recipe we will cook stew with the addition of vegetables.

Take:

  • 400 g minced meat;
  • 1 carrot and onion;
  • 2 stalks of celery;
  • 50 g of flour;
  • 900 ml of milk;
  • 70 g of tomato paste;
  • 80 g of cheese;
  • 200 ml of dry red wine;
  • 75 ml of olive oil;
  • spices to taste;
  • dry sheets of lasagna.

Lasagna is prepared in the following way:

1. We do meat stew with vegetables as follows:

  • Dice vegetables, then fry in oil.
  • Add minced meat to them - overcook.
  • Next up is tomato paste and dry wine. Stew for 20 minutes with spices.

2. We make Bechamel on the basis of butter, milk, flour, spices and cheese:

  • The oil is brought to a state of fluidity on the stove. We send flour there. Pour in the milk. Seasoning.
  • Grind the cheese and put it in the sauce.
  • Warm again, kneading well.

3. After boiling the sheets of lasagna, we collect the dish, alternating layers: Bechamel, pasta, stew, sauce, etc.

4. 45 minutes at 180 ° C - and the climb is ready.

Recipe from Ilya Lazerson

And now the recipe, tested before the eyes of millions of viewers: a way to prepare lasagna from Ilya Lazerson.

For meat base:

  • 600 g of minced meat;
  • 50 ml olive oil;
  • carrot;
  • onion;
  • 100 g celery root;
  • 3 cloves of garlic;
  • from 250 ml of dry red wine;
  • 150 g of tomato paste.

For Bechamel:

  • 75 ml butter;
  • 525 ml of milk;
  • tsp nutmeg;
  • a little dry onion;
  • 100 g of grated parmesan.

We do the stew as follows:

  1. First of all, fry the onions.
  2. Following are carrots and celery.
  3. Add the minced meat, fry 5 minutes.
  4. We take a little water and add it to the stewpan with the paste. Pour the wine proportionally, noting that the previously added liquid has already evaporated: simmer for 1-2 hours at this rate.

We cook Bechamel in the traditional way - in this Ilya Lazerson did not introduce anything new. At the final stage add grated cheese.

Making lasagna:

  • We spread the sheets - do not boil. Using unboiled sheets is the first secret from Lazerson. We spread it, avoiding gaps, but also not making an overlap. According to the recipe, the sheets can and even need to be broken, observing the bends of the baking dish.
  • Layering is a prerequisite for lasagna, which goes along with the immutability of the first layer, which is Béchamel sauce. We just coat the last sheets with Bechamel without cheese powder.

Bake at 160 ° C for 40 minutes.

With minced chicken

 

Lasagna can be cooked with any forcemeat. The main thing is to choose medium fat content. So, for example, using minced chicken, but do not make it from chicken breast. It is better to take meat from different parts of the chicken and scroll. In this case, the lasagna with minced chicken will be especially tasty and juicy.

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