Classic Lasagna - 7 home-made recipes

In Italy, puff pasta with sauce and various filling is adored. In our country, classic lasagna was enjoyed not only by adults, but also by children, thanks to the magnificent combination of juicy minced meat, melting cheese and special sheets of dough in the mouth. To make the dish incredibly tasty and aromatic, it is important to know the traditional recipe for food.

Classical cooking with Bechamel sauce and minced meat

Everyone who loves the classic Lasagna recipe involves the use of the following ingredients:

• twisted meat (half a kilo);
• one medium onion;
• tomato paste (80 g);
• tomatoes (three small);
• bell pepper (one red);
• dense cheese (two hundred grams);
• salt pepper;
• sheets of lasagna (nine pieces);
• sugar (a small pinch).

Step-by-step filling recipe:

1. Finely chopped onions are passaged in a hot frying pan for five minutes until transparent and a light golden hue.
2. Stuffing is added to it and stewed until half ready.
3. To prevent lumps from forming, stir occasionally.
4. Add tomato paste and continue to fry for two minutes.
5. Next put finely chopped tomatoes.
6. Fry until all the liquid has evaporated.
7. Reduce heat to a minimum, add salt and sugar.
8. Stew for about five minutes under the lid. Finely chop the pepper. Using a coarse grater, cheese is ground.

Cooking Bechamel sauce.

To do this, we take certain products:

• nonfat milk (one liter);
• flour (three tablespoons);
• drain. oil (70 g);
• a muscatel (at the tip of a knife);
• seasoning to taste.

How to make the dish:

1. At medium temperature, melt the butter from the cream.
2. Constantly stirring, add flour in small portions and sauté.
3. The composition will turn into lumps.
4. Then gradually pour the milk and whisk a little. There should be no lumps left.
5. Seasonings and salt are added to taste.
6. Without stopping, mix, achieving a consistency of fat sour cream.
7. The sauce will be ready after complete cooling.

Collect the dish in stages:

1. To avoid problems with burning the dish and washing the baking sheet, they put the foil, and then the parchment, on the shiny side down.
2. Pour some of the Bechamel sauce.
3. Spread the dough.
4. Top with sauce, distribute minced meat and slices of peppers.
5. So repeat with all layers.
6. The final sheet is generously greased with sauce, leaving no open areas.
7. Grated cheese is laid out on top. It can also be added between layers.
8. They send the dish to bake for 30-40 minutes. The cooking temperature is 200 degrees.

If the lasagna with minced meat spreads out in shape - this is normal.

With chicken and mushrooms

The following recipe uses bechamel again. The filling already consists of mushrooms and chicken.

Necessary components:

• poultry fillet (pound);
• lasagna pasta (nine pieces);
• champignons (four hundred grams);
• salted tomatoes (400 g);
• onions (two heads);
• vegetable oil (50 ml);
• cheese (a quarter kilogram);
• spices with salt.

Step by step cooking:

1. Onions are chopped and passaged in oil.
2. Chicken is chopped into pieces and added to the onion. Fry for about ten minutes.
3. Mushrooms are washed and cut into slices. Put in a saucepan and simmer until liquid boils away. Put salt to taste.
4. Peel the tomatoes and chop them in a blender.
5. Cheese grated.
6. Cook the Bechamel sauce according to the previous recipe.
7. Grease a deep form with oil. It should be square or rectangular.
8. Bechamel is poured and the dough is laid on it.
9. Then put meat with mushrooms, pour sauce and sprinkle with cheese.
10. So do with all layers.
11. Pour lasagna with tomato sauce and sprinkle with cheese.
12. The form is kept in a preheated oven for thirty-five minutes.

A crispy crust should appear on top.

Cooking with Bolognese Sauce

A true Italian recipe involves making Bolognese sauce.

Make it from the following products:

• minced pork and beef (kilogram);
• tomato sauce (30 g);
• onion (two pieces);
• garlic clove (2-3 pieces);
• drain. oil (large spoon);
• vegetable oil (three tablespoons);
• ground chili;
• cilantro, dill;
• salt.

In addition to these components, it is necessary to prepare nine pasta sheets and two hundred grams of hard cheese, as well as the components for Bechamel sauce according to the previous recipe.

Step-by-step preparation:

1. Chopped onions in a frying pan.
2. Throw pressed garlic to it and keep it on fire for a minute.
3. Spread minced meat and fry until tender.
4. Add tomato paste to it. Improve the taste with salt and pepper.
5. Spread chopped greens. Stir and remove from heat.
6. Bechamel sauce is prepared.

Now collect the casserole:

1. Spread pasta on the bottom of the mold. Top - part of Bolognese sauce. Then pour over white sauce.
2. So form each layer.
3. The final layer is sprinkled with grated cheese.
4. Put in the oven for 40-60 minutes.
5. Sprinkle the casserole with herbs.

The dish is cut into portions and served. This is best done when the Bolognese lasagna cools down a bit.

How to cook vegetable lasagna

Fans of Italian cuisine and healthy food will surely enjoy vegetable lasagna.

It is made from the following products:

• zucchini (200 g);
• eggplant (200 g);
• tomatoes (350 g);
• Parmesan (100 g);
• olive oil (40 ml)
• butter (50 g);
• leek (bunch);
• sweet pepper (two pieces);
• wheat flour (40 g);
• salt with ground pepper;
• milk (half a liter);
• sheets of dough (8 - pieces).

Step by step cooking:

1. The onion stalk is cut into thick rings.
2. The eggplant is peeled and diced.
3. Zucchini is crumbled in squares.
4. Pepper eliminates the legs and seeds. Crushed in cubes.
5. Vegetable slices are fried in a deep pan with oil for ten minutes. Season with pepper and salt.
6. In a saucepan, bring the butter to a liquid state, add flour and stir the ingredients well.
7. Gradually pour the milk and continue to stir the sauce.
8. Prepare it for 2-3 minutes until thickened.
9. Grease a heat-resistant container with butter from cream.
10. Spread lasagna dough in it. Pour in creamy sauce.
11. Part of the fried vegetables is distributed, the following sheets are laid on top and again the sauce with vegetables.
12. Such manipulations are repeated with all layers.
13. On top of the sheets generously pour sauce and sprinkle with grated cheese.

The form is wrapped in foil and sent to the oven for thirty minutes. The temperature is 180 degrees. Ten minutes before the end of cooking, the foil is opened to get a golden cheese crust.

Recipe for the lazy, lavash

 

The combination of Italian dishes and Armenian cuisine gives a very tasty dish, which is prepared simply and quickly. No need to mess with the dough for lasagna, you can buy regular pita bread and use it as layers of casserole.

The ingredients for the food are chosen according to your desire. The principle of preparation is the same as in the case of chicken and mushrooms. Lavash sheets are cut along the perimeter of the form and spread on top of each bechamel and the filling. At the end, pour over tomato sauce and sprinkle with cheese. Bake lavash dishes for 40 minutes.

Classic performance in a multicooker

Climbing in a slow cooker is as tasty as in a gas or electronic oven.

For the classic version, all the same ingredients are needed:

• minced pork and beef (four hundred grams);
• onion (one piece);
• tomato paste (two tablespoons);
• refined frying oil;
• spices with salt;
• paste packaging;
• hard cheese (140 g);
• Bechamel sauce.

Cooking progress:

1. Onions are chopped into cubes, put in the shape of the appliance and include the functions “Frying” or “Baking” by adding a spoonful of refined oil.
2. After five minutes, add the stuffing, mix everything.
3. Throw pepper and salt.
4. Add tomato paste and stew for ten minutes.
5. Bechamel sauce is prepared according to the generally accepted standard.
6. Then harvested lasagna. Parchment is spread on the bottom and walls of the washed bowl.
7. Next, put the dough, spread a Bechamel sauce on top with a spoon. Then the line of minced meat.
8. After spreading a layer of grated cheese and repeat the procedure again until the paste is over.
9. The final layer is sauce and cheese.
10. Turn on the “Baking” mode and set the timer for fifty minutes.

The finished dish is taken out on a dish and cut into square portions.

Add tomatoes with cheese

For this recipe you will need a certain set of products:

• minced meat (half a kilogram);
• onion (40 g);
• carrots (50 g);
• celery (50 g);
• tomatoes (140 g);
• sunflower oil (three tablespoons);
• water (three hundred milliliters);
• components for bechamel;
• Parmesan (one hundred grams);
• layers of special dough (250 g).

Step by step recipe:

1. Vegetables are peeled and cut into small cubes.
2. Sauté minced meat with vegetables in a pan.
3. Dice tomatoes. Send to the rest of the components.
4. Pour in water and simmer for 20 minutes over moderate heat.
5. Bechamel sauce is prepared according to a traditional recipe.
6. Rub cheese.
7. Bechamel is distributed in the form, then layers of dough and vegetables with meat are placed, seasoning with sauce and cheese.
8. Final layer - Bechamel and crushed cheese.

Lasagna with cheese and tomatoes is sent to the oven for thirty minutes.

How to make do-it-yourself climbing leaves

Some housewives prefer to buy a finished product in the pasta department, which does not require blanching.

Others make DIY lasagna paste from the following products:

• chicken eggs (3 pieces);
• some salt;
• wheat flour (350 grams);
• sunflower oil (40 ml).

Step by Step Actions:

1. Sift the flour and pour it onto the table in the form of a slide.
2. A recess is formed in the center and an egg is driven in.
3. Pour oil, salt.
4. All mix gently.
5. It should be elastic dough.
6. Leave it for half an hour, and then divided into six parts.
7. Each of them is thinly rolled into a layer according to the size of a baking dish. Leave to dry.

The prepared sheets are used in the recipe, after boiling for one minute.