What is a lasagna sheet. Cooking lasagna sheets
The perfect evening is delicious lasagna, a glass of red wine and beloved friends nearby. If everything is pretty clear with the last two points, then lasagna leaves questions. We advise you to cook it yourself to get a real gastronomic masterpiece.
Lasagna is a constructor. Italian cuisine is good because any dish can be altered and cooked to your taste. So, lasagna can be cooked with minced meat and vegetables. In lasagna, only the dough remains unchanged, and all other ingredients are subject to change. It is he who is the most difficult to prepare, but it is better to do it yourself. Firstly, it tastes better, and secondly, it is cheaper.
Here's how to make your own lasagna dough. This is not as difficult as it might seem at first glance.
Opt for a mix of whole grain and wheat flour
Lasagna sheets should be firm rather than soft. The dish will turn out not only tasty, but also appetizing, because the plates will keep their shape. That is why we advise you to choose whole grain flour for making lasagna. It is less crumbly and more solid.
Italian housewives prepare sheets for lasagna only from such flour. But at home, without a special device for cutting sheets, it is very difficult to roll out such a dough. Add some wheat flour to the dough so that the process is not so laborious.
Sift the flour
Good quality flour is sold in stores, but it is better to sift it yourself before starting to make dough. For what? Flour is saturated with oxygen. As a result, the dough is more tender and airy. Lasagna from such a dough will turn out to be unusually tasty and appetizing.
Mix well
Process is important in making lasagna dough. The most important thing is not to rush anywhere. If you decide to treat your guests and family with a gourmet Italian dinner, then allocate enough time for this.
Good lasagna dough is considered to be kneaded for at least 15 minutes. This is the minimum you should spend on dough. In the process of kneading, think about the good, because the dish turns out to be tasty only when cooking causes pleasant emotions.
You should stop kneading the dough when it becomes homogeneous and stops sticking to your hands.
Let the test rest
Did you knead the dough? Let it "rest" a little at room temperature by covering it with a bowl or cling film. This is an absolutely natural process for any test. 30-40 minutes will be enough. During this time, the gluten contained in the flour will completely combine with water and open. As a result, the dough for lasagna will acquire the perfect consistency.
Consider the shape of the sheets
Homemade lasagna dough is also great because it can be shaped to your liking. If you have a non-standard baking dish, then just roll the dough into plates that fit perfectly into it. Ideally, the thickness of each lasagne sheet should not exceed 1.5 millimeters. This is the optimal size.
Dry the lasagne sheets
If you have prepared the dough for several preparations of lasagna, then save it. It is very easy to do this. You can either freeze in the refrigerator or dry (on parchment in a single layer) lasagne sheets. Before the next preparation of the dish, it is better to boil the prepared dough in boiling water for 2–3 minutes, otherwise they may not “reach” in the oven.
The term "lasagna" refers to a flat sheet pasta. But the dish, which is so called, is prepared from lasagna sheets, fillings, several varieties of cheese and sauce. Meat stew, mushrooms, chicken, spinach and so on are used in the filling. Cheese - mozzarella or ricotta and, of course, parmesan.
IngredientsThe main secret of delicious lasagna is the right pasta. It is prepared only from durum wheat flour. This flour looks like a small semolina. Pasta made from it never boils soft, only swells. The water in which they boiled remains clear. From 100 grams of dry raw materials, 250 grams of finished pasta is obtained. And most importantly, they don’t get better from the right pasta. Durum wheat flour differs from ordinary flour in its low starch content. But the amount of protein and gluten in it is very high. In Italy, flour for pasta is labeled OO. If it is impossible to get the right flour, then part of it can be replaced with semolina, in a ratio of 1:1 or 2:1.
How to make lasagna dough
And now let's get to the most important thing. The recipe for lasagna dough is simple, like all ingenious. The most interesting thing is that in all regions of the Apennine Peninsula it differs only in minor nuances. The main thing is to knead well and roll thinly. If you are not sure about the quality of the flour, wrap the dough in cling film and put it in the refrigerator for half an hour. For rolling, a special machine is usually used. But if it isn't there, it doesn't matter. Remember, the dough should be thin, but not transparent, and in no case should it tear. For ease of rolling, lightly flour the table and rolling pin.
Lasagna dough recipe option 1
Ingredients: flour - 500 grams, eggs - 5 pieces, olive or any vegetable oil - 1 tablespoon, salt. If the eggs are very large, you can take 4 pieces.
Cooking
Pour flour on the table in the form of a volcano. Make a deep crater in the center and pour in the eggs. With your hand, lightly stir the egg mass with flour, add oil and salt. Knead the dough thoroughly. This recipe can also be used to make noodles or other types of pasta.
Recipe for lasagna dough, option 2
Ingredients: flour - 300 grams, eggs - 3 pieces, butter - 10 grams.
Cooking
Melt the butter until it is runny but not hot. Further technology as in the previous recipe. Pasta from this dough can be made multi-colored. To do this, spinach, a couple of tablespoons of carrot or beet juice are added to the dough, depending on the desired color. The finished dough must be thinly rolled out and cut into identical rectangles. Lightly dry. Before preparing lasagna, these rectangles should be boiled for 2-3 minutes in boiling water.
How to make lasagna dough in a bread machine
It is not necessary to knead the dough by hand. You can use a bread maker for this. Take any recipe for lasagna dough. Let's talk about the technology now.
Technology
Mix eggs with salt. Pour the resulting mass into the container of the bread machine. Then the turn of butter and sifted flour. Everything, now it remains to choose the kneading mode. If there is a “dough for dumplings” function, we turn it on, if not, we set the kneading for 15 minutes. After this period, we take out the finished dough, wrap it in a film and put it in the refrigerator.
Little nuance
Lasagna is a very hearty and incredibly tasty Italian dish. These are sheets of dough layered with meat, cheese, mushrooms. How to cook lasagna sheets at home, read below.
Lasagna Sheets - Recipe
Ingredients:
- eggs - 3 pcs.;
- salt;
- wheat flour - 400 g;
Cooking
Cooking lasagna sheets at home, let's start by sifting flour. In the resulting slide, we make a recess into which we drive 1 egg and pour in 30 ml of vegetable oil. Now mix gently. An elastic dough should come out. Knead it for about 15 minutes. If it came out too steep, add about 30 ml of water. After kneading, leave it for half an hour, and then divide it into 6 parts. Roll out each of them thinly. After that, the sheets are left to dry. Before use, boil them in salted boiling water with vegetable oil (10 ml of oil per 1 liter of water) for 1 minute. And then we already use the lasagna sheets according to the recipe.
DIY lasagna sheets
Ingredients:
- eggs - 2 pcs.;
- wheat flour - 500 g;
- salt - 1 teaspoon;
- vegetable oil - 30 ml;
- chilled water - 80 ml.
Cooking
Sift flour on the table. We make a hole in it, drive in 2 eggs. Drive them in one by one and lightly stir with flour. Then add vegetable oil. Then gradually add cold water. Knead the dough. We check its readiness like this - we cut it, if the cut is even, then the dough is ready. We divide it into 8 parts. Thinly roll out with a rolling pin, giving the desired shape. Lay them out on a cutting board, dusting with flour. Cover with a napkin and leave in a bright, dry place. After 30 minutes they are completely dry. They can be stacked, placed in a bag and stored for up to 2 months in a cool place. Before use, dip them in boiling water for a minute one at a time. Then we get and .
Ingredients:
Cooking
Mix milk with eggs and a pinch of salt. Gradually add the flour, how much the dough will take and knead until it is elastic. Leave to stand, and then roll out and divide into rectangular sheets of the desired size. Boil them in boiling water with the addition of vegetable oil for 2-3 minutes, and then take them out and use for their intended purpose.
We told you how to cook and cook lasagne sheets. Now you can quickly and easily cook this delicious Italian dish at home.
Lasagna sheets- This is a special ingredient with which you can cook many different delicious dishes. This product is made from thin wheat dough, rolled and cut into lengthwise pieces, and is used as the main ingredient for making lasagna.
Lasagna is a crown Italian dish that has sunk into the soul of many gourmets. The name of this delicacy came to us from the ancient Greek language and literally translates as “hot plates”. Thanks to its unique taste and very appetizing appearance, lasagna has become a favorite treat not only for Italians, but also for people all over the world. Nowadays, it is not difficult to cook it at home from ready-made sheets. But if you have a few ready-made lasagne sheets on hand, you can make many other delicious dishes, which we will tell you about a little later.
The secret of delicious homemade lasagna is in the sheets of the highest quality. If the main ingredient is of poor quality, then the finished dish will fall apart and exfoliate, which will lose its appetizing appearance.
Lasagna sheets are made from durum wheat flour. The recipe also includes eggs, water (and preferably milk) and salt. Each hostess can independently prepare such sheets at home, if it is not possible to buy them in a store. Let's take a closer look at the process of making do-it-yourself lasagna sheets at home.
How to do at home?
Making lasagna sheets at home is incredibly easy! To prepare this product, you will need the following ingredients:
- wheat flour of the highest grade in the amount of 350 grams;
- three chicken eggs;
- water or milk - one large spoon + for cooking;
- a pinch of salt;
- olive oil.
Take the required amount of wheat flour and pour it into a deep wide container. In the flour slide, make a small hole into which you need to beat the eggs, and also add milk (or water) and salt. Thoroughly mix all the ingredients together and knead an elastic, dense dough. Next, you should be patient, as the process of rolling sheets for lasagna is very laborious.
It is important to know that the thickness of the dough for lasagna sheets should not exceed one and a half millimeters, and the product should not have creases or bumps. If you roll out the dough incorrectly, you can spoil the dish with unsuccessful sheets.
After you finish rolling out the dough and make sure that its thickness is the same along all edges, you need to arm yourself with a long wide knife and cut the sheet into several uniform rectangles measuring 16 by 8 centimeters. Then they need to give a little time for the ingredients to dry slightly.
Now you will need a large wide pan to make it more convenient to boil the sheets. Fill it with the required amount of water and put on fire, and when the liquid boils, add salt and olive oil. Dry lasagna sheets should be boiled four at a time for no more than three minutes until half cooked, after which it is necessary to lay them out on a dry, clean napkin to get rid of moisture. After the sheets have dried, they can be used to make lasagna at home. If you want to postpone cooking for a few days, then it is better to send the sheets to the freezer, where they can be stored for quite some time.
If after cooking the products remain too hard, they should be kept in boiling water for another couple of minutes. Just try not to overdo it, as overcooked lasagna sheets will be too slippery and soft, so the dish may not look quite appetizing when baking. However, you can not bother with cooking, just buy the ingredients in finished form. The cost of lasagna sheets is relatively low, so you will spend about the same amount as if you cook it yourself.
Dishes from lasagna sheets
Lasagna sheets can be used to make many different dishes. Most often, this product is used by Italian chefs who are able to make an appetizing and tasty masterpiece out of any treat by adding lasagna sheets. Here are examples of some Italian dishes that use this ingredient.:
- achma;
- rolls with minced meat or vegetables;
- cannelloni;
- pizza;
- paste etc.
It is also impossible not to note the main dish for which these semi-finished products are prepared - directly lasagna. It can be prepared in many different ways, using whatever ingredients you like for the filling. The most popular fillings are chicken fillet, mushrooms, minced meat, vegetables, cheese, herbs, onions and garlic, as well as red fish, shrimp and other seafood. You can experiment with the filling yourself by carefully laying it between the sheets and sending it to the oven. It is recommended to bake lasagna in bechamel sauce to make the dish more juicy and rich in taste.
You can replace lasagna sheets with non-yeast puff pastry, which is also sold in stores, but when cooked, you get a completely different dish. Therefore, we recommend that you prepare the sheets yourself if you cannot find them in stores.
What is lasagna? Describing this dish is quite difficult, as well as preparing it. Lasagna is the pinnacle of culinary excellence, an unusually time-consuming dish - it requires not so much time as the preparation of several components that are complex in themselves. If you still decide to bake this Italian puff miracle cake, then be patient, and I will tell you in detail how to cook dough for lasagna and two types of sauces: bolognese And bechamel. Together we will definitely succeed!
You will need:
For test:
- egg 2 pcs
- water 1 tbsp.
For the Bolognese sauce:
- minced meat 400-500 gr
- onion 1-2 pcs
- tomato juice 800 ml
- vegetable oil 4 tbsp.
- butter 2 tbsp
- garlic 1 clove
- sugar 1-2 tsp
- ground black pepper
For the bechamel sauce:
- butter 2 tbsp
- vegetable oil 2 tbsp.
- flour 2 tbsp topless
- milk 0.5 l
- nutmeg (half)
- cheese 250 gr
Any cheese can be used - they are sprinkled with layers of lasagne, covered with Bechamel sauce. With hard cheeses (like Parmesan) the lasagne will be drier, with soft ones (like Mozzarella) more juicy. It will also be good with native Russian cheese.
Dough for lasagna is prepared in the same way as dough for or , but with less water - this process requires experience and takes some time, so in order to save it precious, you can cook lasagna from ready-made dough. Now there are many types of ready-made dough on sale, choose and read the packaging - it will indicate whether the dough needs to be pre-boiled or raw can be used. It is more often recommended to boil and pour cold water so that it does not dry out while you prepare the sauces.
In Italy, lasagna is prepared in a square or rectangular shape - it's really convenient if you cook this pie from ready-made dough or roll out homemade dough on a special machine. I cook lasagnaround shape with a diameter of 26-28 cm for a very simple reason - the dough needs to be rolled out very thinly, and it is easier to do it with your hands in the shape of a circle.
So let's get started!
Step by step photo recipe:
First, prepare the Bolognese sauce. This can be done the day before, a day or two before the lasagna is cooked. Firstly, you will reduce the cooking time, and secondly, this sauce is perfectly stored in the refrigerator and becomes even tastier the next day. After refrigeration, the sauce must be reheated. I talked about how to cook Bolognese sauce in detail in the recipe.
Bolognese sauce
Pour into a saucepan vegetable oil, put butter and warm up. fry garlic and when it browns throw it away - it has flavored the oil and is no longer needed.
cut into onion and fry it in oil until soft. 5-10 minutes.
Add to onion ground meat. Fry minced meat for 10-15 minutes. Stir to break up meatballs. Salt and pepper.
Pour into a saucepan wine, add Italian herbs. stir, cover with a lid and cook until the wine has evaporated. This will take approximately 15 minutes. Stir occasionally. Red wine will darken the minced meat, but white wine can also be used.
Add to pot milk, stir, cover and cook until the milk has completely evaporated - 10-15 minutes. Stir occasionally.
When the milk has evaporated, add (canned tomatoes can be chopped with a blender - 2 cans of 400 ml each).
Add salt,sugar cover with a lid and extinguish. Stir occasionally. In the process of stewing, add a little water (0.5 cups). At the end of cooking, taste the sauce, add salt, sugar and pepper if necessary. I add a little ground spices:cloves, cinnamon and ginger. They don’t exist in classic sauce, try it, I like it. If you have fresh Italian herbs (thyme, rosemary, sage, mint…) add those now too.
Here you will get such a bright and saturated one.
Advice:classic bolognese sauce takes a long time to cook, so if you want to shorten the cooking time, cook minced chicken meat sauce: fry onions, add minced chicken breasts from 4, fry for 15-20 minutes, salt, pepper, add tomato juice (800 ml), dry Italian herbs, garlic (1 clove), sugar, a little cinnamon and cloves. Simmer over low heat for 10-15 minutes. Minced chicken is more tender and cooks faster than minced beef and pork.
When the Bolognese sauce is ready, start kneading the dough.
Dough for lasagna
Sift into a bowl flour make a hole in the flour and break it into it 2 eggs. Add 1 tbsp water(half the shell from a broken egg is 1 tablespoon), a pinch salt and a teaspoon olive oil. Knead the dough with your hand, spoon or knife, gradually mixing the flour into the eggs. When the dough is still semi-liquid, but you can already take it in your hand, transfer the dough to a floured table or board on which you will knead it.
Knead the dough with your hands, constantly adding flour. This can be done on the board, and take the dough in hand. Like this.
It is not necessary to add all the flour, as soon as the dough becomes dense and elastic enough, form a ball out of it, wrap it in cling film so that it does not dry out, let it rest for 20-30 minutes.
To roll out the dough, cut the ball into 8 pieces and roll into balls.
Roll them out in one size equal to the diameter of the mold. At first flatten the ball into a cake, and then roll out with a rolling pin on the board from the middle to the edges by sprinkling flour. The thinner you roll out the dough, the better. The photo shows that dough lets light through.
Rolled dough sheets put on a tray, sprinkling with flour so as not to stick together. You can shout Hurray!))) - half the job is done!
Cover the dough with a clean towel to keep it from drying out and bechamel sauce. Since this sauce takes a little time to prepare and must be fresh, it is prepared last.
Bechamel sauce
This sauce is easy to prepare in a non-stick saucepan. Pour into it vegetable oil and melt in it butter. Add flour and quickly stir, bring the mass to a boil.
Little by little add milk, stir constantly so that lumps do not form, a little salt, consider the saltiness of the cheese that you will use when shaping the lasagna. As soon as the sauce boils, it is ready, turn off the oven.
An indispensable ingredient in Bechamel sauce is, grate half or 1/3 of a nut (depending on size) on a fine grater into the sauce, mix.
This is how you get it.
Do not despair if, due to lack of experience, lumps still form in your sauce. This can be fixed - beat the sauce with a blender.
Grate - approximately 1 cup, more if possible.
So you have all is ready - dough for lasagna And two sauces: Bolognese And Bechamel. Taste the sauces - this is the last moment when you can fix something. Add salt, pepper if needed. The final taste of lasagna depends on the taste of the sauces. You can start forming the pie.
Pour at the bottom of the mold A little bolognese sauce- a fifth, put one on top dough sheet. cover it up Bolognese sauce.
Lay down second layer of dough, cover bechamel sauce(a quarter of the total) sprinkle with cheese.
Stack third test sheet, cover Bolognese sauce.
Continue shaping the lasagna by alternating sauces. Last page test (eighth) must be covered bechamel sauce and sprinkled.
Bake in preheated oven t 200ºС 35-40 minutes. As a rule, when the top layer is browned and puffed up on the lasagne, it is ready.
Let the Italian pie rest a little, let it settle. Well, rejoice, rejoice! Everything worked out!
Cut the lasagna the way you like it. It can be segments, it can be traditional rectangles.
Hearty, beautiful, delicious dish - Italian cuisine business card.
After standing for half a day at the stove, you will finally see the joy of your loved ones, who will sweep away this cake in the blink of an eye, keeping pleasant memories and the desire to taste it again - be sure to treat them! Gain experience and soon you will realize that cooking lasagna is not so difficult!
Bon appetit!
Lasagna. Short recipe.
You'll need:
For test:
- egg 2 pcs
- water 1 tbsp.
- olive oil 1 tsp (or any vegetable)
- premium wheat flour 14-16 tbsp with a slide
For the Bolognese sauce:
- minced meat 400-500 gr
- onion 1-2 pcs
- tomato juice 800 ml
- milk or cream 0.5 cups (glass volume 200 ml)
- dry wine 3/4 cup (glass volume 200 ml)
- vegetable oil 4 tbsp.
- butter 2 tbsp
- garlic 1 clove
- dry Italian herbs 1-2 tsp
- sugar 1-2 tsp
- ground black pepper
For the bechamel sauce:
- butter 2 tbsp
- vegetable oil 2 tbsp.
- flour 2 tbsp topless
- milk 0.5 l
- nutmeg (half)
- cheese 250 gr
Dough for lasagna
Sift the flour into a bowl, make a well in the flour and break 2 eggs into it. Add 2 tbsp. water, a pinch of salt and a teaspoon of olive oil. Knead the dough with your hand, spoon or knife, gradually mixing the flour into the eggs. When the dough is still semi-liquid, but you can already take it in your hand, transfer it to a floured table or board.
Knead the dough with your hands, constantly adding flour.
As soon as the dough becomes dense and elastic enough, form a ball out of it, wrap it in cling film so that it does not dry out, let it rest for 20-30 minutes.
Cut the ball into 8 pieces and roll into balls. Roll them out in one size equal to the diameter of the mold. First, flatten the ball into a cake, and then roll it out with a rolling pin on the board from the middle to the edges, adding flour.
Bolognese sauce
Pour vegetable oil into a saucepan, put butter and heat. Saute the garlic and when it's browned, discard it - it has flavored the oil and is no longer needed.
Chop the onion and sauté it in oil until soft, 5-10 minutes.
Add minced meat to the onion. Fry minced meat for 10-15 minutes. Stir to break up meatballs. Salt and pepper.
Pour the wine into the pan, add the Italian herbs. Stir, cover and cook until the wine has evaporated. This will take approximately 15 minutes. Stir occasionally.
Add milk to the pan, stir, cover and cook until the milk has completely evaporated - 10-15 minutes. Stir occasionally.
When the milk has evaporated, add the tomato juice.
Add salt,sugar stir, bring to a boil, cover with a lid and extinguish over low heat 25 - 30 minutes. Stir occasionally. In the process of stewing, add a little water (0.5 cups). At the end of cooking, taste the sauce, add salt, sugar and pepper if necessary.
Bechamel sauce
Pour the vegetable oil into a non-stick pan and melt the butter in it. Add flour and mix quickly, bring the mass to a boil.
Gradually add milk, stirring constantly so that lumps do not form, salt. Once the sauce boils, it's ready.
Grate half or 1/3 of the nutmeg (depending on size) on a fine grater into the sauce, mix.
Forming lasagna
Pour a fifth of the Bolognese sauce on the bottom of the mold, put one sheet of dough on top. Top it with Bolognese sauce.
Lay the second layer of dough, cover with Bechamel sauce (a quarter of the total), sprinkle with cheese.
Lay the third sheet of dough, cover with Bolognese sauce.
Continue shaping the lasagna by alternating sauces. The last sheet of dough should be covered with bechamel sauce and sprinkled with cheese.
Bake in a preheated oven t 200º for 35-40 minutes.
In contact with
Loading...
