Classic Italian lasagna - a recipe from a real Italian. Traditional Italian lasagne

Arriving in Italy, I was greeted with real Italian lasagna, which was prepared by the Italian mother-in-law of my friend Maria Grazia.

Let's start by preparing the sauce. Melt 40g butter in a large frying pan and add flour.

Fry the flour for 2-3 minutes, stirring constantly.

Leave half a glass of milk, heat the rest well, but do not bring to a boil.

Pour milk little by little into the pan, stirring constantly. Keep on medium heat until the mixture becomes homogeneous and thickens.


The mass should become homogeneous without lumps, thick like liquid sour cream (if the sauce still turns out with lumps, be sure to rub it through a sieve).
Add the nutmeg, stir the sauce well and remove from the heat.


Peel the onions and carrots and cut into small cubes.


Melt the remaining butter and olive oil in a large skillet. Fry vegetables on it until golden brown.

Add minced meat and fry for 2-3 minutes.


Then add red wine, tomato paste diluted in half a glass of cold water, salt and pepper well.


Leave to simmer covered over low heat for 30-40 minutes, after about 15 minutes add the remaining milk and continue cooking.


Grate the cheese on a coarse grater.
Place sheets of lasagna dough on the bottom of a fireproof dish. Before using the dough, read the instructions for use on the package, as there are different types of dough and some of them require preliminary preparation.

Place sheets of lasagna dough on the bottom of a fireproof dish.
Before using the dough, read the instructions for use on the package, as there are different types of dough and some of them require preliminary preparation.
Then a layer of minced meat.

Then a layer of minced meat.


Top the minced meat with a few tablespoons of bechamel sauce.
Sprinkle everything generously with cheese.

Sprinkle everything generously with cheese.


Cover with pastry sheets and repeat steps 14, 15 and 16. In a 15x20cm tin, you get 2 layers of filling and 3 layers of dough sheets.

Spread the top layer of dough with sauce and sprinkle well with cheese.


Bake lasagna in an oven preheated to 180°C for 25-30 minutes.
Ingredients for the recipe “Lasagne with bechamel sauce”:

500 g minced pork
0.5 pack lasagna dough
1000 ml milk
50 g butter
50 g wheat flour
1 tsp. ground nutmeg
1 piece onion
1 piece Carrot
5 tbsp. l. dry red wine
200 g hard cheese
2 tbsp. l.tomato paste
2 tbsp. l.olive oil
1 tsp ground black pepper
2 pinches of salt
Lasagna Plates
The famous Italian lasagna is gradually taking root in our kitchen. An important part of this dish are the lasagna plates made from dough, which, of course, can be bought ready-made in the store, but you can prepare them yourself, especially since preparing lasagna plates is not difficult.
So-
We are preparing the dough for lasagna, the recipe is in front of you.
flour, eggs, salt, water, salt, vegetable oil.
Fans of Italian cuisine will never pass
past this dish.
Once you try lasagna, you will immediately fall in love with this unusual combination of products. Try making Italian lasagna yourself at home, it’s not difficult,
as it may seem at first glance. It can easily be seasoned with any herbs to suit your taste.
The taste of Italy is lasagna.
If you have tried real lasagna at least once,
then they couldn’t help but fall in love with it for life and want to cook it themselves. If it doesn't scare you
This process is quite lengthy, then arm yourself with our recipe, the necessary utensils and products, and begin to perform sacred acts.
After all, making a divinely delicious dish differently
You can’t call it lasagna by its name. It is so tender, rich, and exudes such aromas that your head
dizzy from the smell alone.
The main and essential components of lasagna are dough, bechamel sauce, tomato sauce and Parmesan cheese.

Today we will talk about a real layered miracle - lasagna. We are used to thinking that classic lasagna with minced meat and vegetables, as well as cheese, is a dish of Italian cuisine, but England and Scandinavia fought for the right to be considered its homeland. The name of the dish comes from Greece: according to one version, it comes from the word “lagon” (the so-called flat cake made from wheat flour), according to another, from the Greek word “lasana”, meaning “hot plates”. Some sources claim that later the Romans called the cooking pot this way, and even later the Italians began to call the finished dish lasagna. Let historians argue, but one thing is known for certain – once you try the dish, you are unlikely to remain indifferent. Therefore, we will tell you how to prepare lasagna with minced meat in the oven at home, and also step by step reveal the secret of several more simple recipes for preparing the dish and supplement them with photographs.

Lasagna with minced meat is quick and easy to prepare!

The classic recipe for lasagna with minced meat, prepared at home, is a casserole made from layers of unleavened dough, layered with various fillings - minced meat or chicken, vegetables, seasoned with sauce and cheese and baked in the oven. From this it becomes clear that preparing such a delicious dish does not require any special skills.

The recipe for lasagna with minced meat is quite usable for cooking at home. It involves the use of six layers of dough and a mandatory element - bechamel sauce. You can use products to taste as fillings. Plates for Italian lasagna at home are easy to prepare yourself, but it is acceptable to purchase a semi-finished product in the supermarket. But we will definitely remind you about the recipe for making bechamel sauce, because without it it is almost impossible to prepare lasagna with minced meat and mushrooms, reminiscent of the Italian “original”.

Bechamel sauce is very common in European cuisine. The basis for the sauce is milk and roux (“roux”, as the eminent chef Francois Pierre de la Varenne called a mixture of butter and flour in his book “The French Chef”). Ingredients:

· 1/2 liter of milk.

· 50 g butter.

· 50 g flour.

· Salt, white pepper, nutmeg (grated).

Prepare the base for bechamel sauce. Melt the butter over low heat and, stirring continuously, add flour. The flour should be light beige in color and covered with uniform small bubbles. After a minute, remove the resulting mass from the heat and, while it is hot, pour in cold milk, rubbing the mixture until smooth, stirring continuously. Place the saucepan on the stove again and simmer the mixture at low simmer for a few more minutes, stirring continuously to prevent lumps from forming. Add salt and spices. But even if you still have lumps, don’t despair; strain the sauce through a strainer. The sauce is ready. You can begin the magic of preparing the famous dish. There are many variations on this theme, we will present several variants of the dish with photos, and you will find your own recipe among them.

It is best to use ready-made dough sheets, but when choosing them, pay attention to the preparation method. Some types of sheets can simply be soaked in hot water before baking, others need to be boiled until half cooked. You need to be guided by its appearance: the dough should be plastic after processing, but not too soft. Regarding the baking dish: it is better to use a thick-walled rectangular dish made of glass, ceramics, or metal. In them, the dough will be laid as correctly as possible, the filling will not spill out, and the puff pastry lasagna will not fall apart when cut. As a last resort, you can cook the delicacy in a frying pan.

At this stage, add all the cold milk at once and mix thoroughly.

Lasagna with minced meat and mushrooms from puff pastry:

· Minced meat - 600 g.

· Mushrooms (champignons) - 300 g.

· Tomatoes - 4 pcs.

· Onion - 1 head.

· Carrot - 1 pc.

· Dry red wine - 60 g.

· Cream - 60 ml (for minced meat).

· Vegetable oil - 2 tbsp. l. (for frying).

· Hard cheese, grated - 400 g.

· Salt, spices to taste.

Cooking lasagna begins with preparing the meat filling. Quickly fry the garlic crushed with a knife in oil so that it releases its aroma, and remove it from the frying pan. Fry the finely chopped half of the onion, grated carrot, mix with minced meat (you can use any: beef, pork, mixed) and continue to fry, breaking up the meat lumps. During frying, the mass can be diluted with meat broth as needed. Pour in the wine, bring to a boil, add peeled tomatoes and spices.

Fresh tomatoes can be replaced with tomato paste.

Bring the mixture to a boil, simmer for an hour. Pour in the cream and heat the filling for another minute.

Grate the carrots and chop the onion.

Add minced meat to the mixture.

Prepare tomato paste.

Lasagna with minced meat and mushrooms is prepared with a mushroom layer that forms the basis of the taste. For this, place the washed and chopped champignons in a heated frying pan and, as soon as the excess moisture has evaporated from the mushrooms, add vegetable oil with the rest of the onions. Bring the ingredients until ready. The recipe can be slightly modified by replacing the champignons with dry mushrooms. They need to be pre-soaked and boiled.

To make lasagna, you don't have to use Parmesan like the original. Any hard cheese will do. You can prepare a delicious treat with mozzarella, and some prefer lasagna with ricotta on the table.

Lay out in layers.

It's easier to cut lasagna when it's cooled down a little.

Grease a baking dish with bechamel sauce, place the sheets, minced meat filling, again a little sauce, grated cheese. Place mushrooms, sauce, and cheese on the second layer of lasagna. We repeat the steps starting from the first layer. Cover the casserole with sheets of dough, grease with butter, add tomatoes, cut into circles, cover with cheese and bake. After 40-45 minutes, your lasagna with minced meat and tomatoes is ready.

How different she is

Over the many years of its existence, the recipe for lasagna with minced meat has undergone many changes, and at home you can experiment with cooking for a long time. For vegetarians, recipes have been developed with minced fish, zucchini, and cabbage filling. For those who are on a diet, dietary lasagna with cottage cheese, lean beef or minced turkey, as well as a reduced number of layers, will be suitable, which will reduce calorie content.

The ingredients for preparing a delicacy with cabbage are not fundamentally different from those indicated above, except that the filling for lasagna is not laid out on ready-made dough plates, but on cabbage leaves, previously washed and boiled in boiling water until soft. For the filling, minced pork, tomatoes in their own juice with fried onions, and hard cheese for sprinkling are best. At a temperature of 180°C, in 40-50 minutes your cabbage lasagna with minced meat will be ready.

Those who are tired of the usual dish made from ready-made sheets of dough or simply don’t want to go to the store can use the recipe with potatoes. To make a tasty and fairly soft potato lasagna, the potatoes need to be cut into thin slices and then boiled for 5 minutes. The top layer of the treat and the bottom layer are always potato. It is recommended to use assorted minced meat as a filling, and for the sauce, mix 2 eggs with cream and add a little hard cheese. Bake the potato dish for 40-45 minutes at 200°C.

Now let’s move away from the “classics” and forget for a while what lasagna with minced meat is, because for vegetarians, as well as sweet tooth lovers, there is a simple recipe for lasagna with cottage cheese. The bonus of the delicacy is not only its simplicity, but also the speed of preparation: it will be ready in 15-25 minutes, when the eggs added to the sauce “set.” Step by step recipe:

• Grate the cheese.
• Stir 1 tsp in a glass of water. salt.
• Add 2 eggs to 500 g of cottage cheese and mix.
• Mix cottage cheese and water, add 45 g of melted butter.
• Grease the foil with oil and lay out the first sheet, onto which we distribute ¼ of the curd mass and ¼ of the grated cheese. Pour a layer of 3 tbsp on top. spoons of water.
• We repeat the steps.

After several attempts at making lasagna at home, you will be able to choose the best recipe using minced meat, cooked in the oven or in a frying pan. However, you will get a real home-made delicacy when you develop your own technology and delight your loved ones with a unique dish.

You don't have to use expensive Parmesan cheese for lasagna. Any hard cheese will do just fine.

Culinary novelties from the “stars”

Nowadays it has become very popular to write culinary blogs and websites. “Stars” delight us with recipes for new products that have appeared on their table. One of the most popular recipes for cooking is the recipe for vermicelli casserole from Yulia Vysotskaya. Delicious lasagna from the culinary star includes:

• Minced beef (500 g).
• Special pasta (for example, from Makfa).
• Bacon (100 g).
• Hard cheese (100 g).
• Carrots and celery stalks 1 pc.
• ½ head of onion.
• Milk (50 ml).
• Red wine (5 tbsp.).
• Olive oil 2 tbsp. l. and cream 1 tsp.
• Tomato paste 2 tbsp. l.
• Black pepper and bechamel sauce with nutmeg.

Preparing the delicacy at home is no different from the lasagna recipe described above. First, cook carrots, onions and celery in a frying pan: fry a little in olive oil. Next, add the minced meat, continuing to fry and stir. Lastly, you need to add red wine, tomato paste, seasonings and leave the mixture to simmer for 20 minutes under the lid. Add milk (on the website there are recipes with the addition of kefir). When everything is ready, sandwich the finished sheets with the mixture and put them in the oven.

It is difficult to imagine Russia without pancakes, and culinary experts decided to use such a popular product not only in Russia, but also in many countries of the former USSR to prepare lasagna with minced beef and sauce, as well as vegetables. Pancake lasagna with minced meat and eggplant or with the addition of minced turkey has an exquisite taste. The main ingredient is pancakes. They should be thin, but durable. It is correct to make pancake dough from a mixture of milk, water, eggs, salt and vegetable oil. Beat all products thoroughly in a blender or whisk. The final dough should resemble low-fat sour cream.

When the pancakes are ready, we begin preparing the filling, and then proceed according to the previous scheme. To prevent pancake lasagne from burning, it is better to cover the top with foil during the first 20 minutes of cooking. The total baking time is standard -30-40 minutes at a temperature of 180 degrees.

Whatever casserole recipe you use - with minced meat, vegetables, vegetarian, low-calorie - the main thing is to remember: to make lasagna tasty, you need to do more than just mix all the ingredients.

The most delicious dish is the one that was prepared with love. Add this important ingredient to your delicacy, and the reaction of your loved ones will be definitely approving.

The video will help you quickly learn the recipe and easily prepare lasagna for your loved ones.

Step-by-step recipes for preparing Italian lasagna with fish, vegetables and mushrooms

2018-06-07 Rida Khasanova

Grade
recipe

638

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

9 gr.

8 gr.

Carbohydrates

8 gr.

138 kcal.

Option 1: Classic Italian lasagna recipe

Lasagna is a popular Italian dish that is known all over the world. Thin sheets of dough are alternated with juicy meat or vegetable, mushroom filling and flavored with cheese. All together gives a delicious taste of Italian cuisine.

Lasagna dough is very easy to prepare, but if you wish, you can buy it frozen ready-made - the taste will not change.

Ingredients:

• 65-70 gr. wheat flour;
• 50-55 gr. semolina;
• 200-230 ml. milk;
• salt;
• egg;
• 700 gr. minced pork and beef;
• four tomatoes;
• two cloves of garlic;
• a little basil and parsley;
• ground black pepper;
• 800 ml. milk for sauce;
• half a stick of butter;
• 120 gr. flour for sauce;
• olive oil;
• 150 gr. parmesan

Step-by-step recipe for Italian lasagna

In any container, combine flour, semolina, egg and milk, add a pinch of salt and knead the dough. Cover the cup with a thin towel and let stand for ten minutes. Then transfer the dough to a work surface lightly sprinkled with flour and roll it out to a regular thickness of about 3 mm.

Cut the sheet of dough into squares suitable in size for the form in which the lasagna will be baked. Boil water in a saucepan, add a little salt and add olive oil. Boil the leaves and remove them from the water and let them dry.

Make a cross-shaped cut on the tomatoes and scald with boiling water. After this, remove the skin and puree the pulp in a blender.

Peel the onion and garlic and chop under pressure. Rinse the greens and chop finely.

Heat olive oil in a deep frying pan and fry the onion and garlic a little until soft. Add salted minced meat, mix well and cook for another six minutes.

Pour tomato puree into the minced meat, add salt and pepper if necessary, and cover with a lid. Simmer over low heat for about nine minutes. Then turn off the stove, add the herbs and cover with the lid again.

To make the sauce, melt the butter in a saucepan, add flour and stir thoroughly, getting rid of lumps. Let the mixture cool slightly, then pour in the milk and cook, stirring continuously, for 9-10 minutes. You should get a homogeneous liquid mass. Lightly salt and pepper.

Divide all ingredients into 4 servings. Place a portion of minced meat on the bottom of a heat-resistant dish, pour over some of the sauce and cover with sheets of dough. Then layers: minced meat, sauce, grated cheese and dough. Repeat until all ingredients are gone. Pour the sauce over the top and sprinkle with cheese.

Place the mold in the oven for 40-45 minutes at the usual temperature of 180 degrees.

Cool the finished lasagna slightly and divide into portions. If desired, you can use store-bought lasagna sheets for preparation.

Option 2: Quick Italian Lasagna Recipe

Lasagna is such a delicious dish that once you try it, you will want to come back to it again and again. When you don’t want to spend a long time cooking, you can prepare a simple lasagna with ready-made sheets of dough.

Ingredients:

• 18 finished sheets;
• half a kilogram of minced meat (pork and beef);
• 4-5 tomatoes;
• 210 gr. hard cheese;
• 100 gr. feta cheese;
• olive oil;
• two large onions;
• a couple of cloves of garlic;
• a glass of tomato sauce or adjika;
• salt and pepper;
• a pinch of nutmeg;
• teaspoon dried Italian herbs.

How to quickly cook Italian lasagna

Remove the dough sheets from the packaging and boil in slightly salted water until half cooked.

Peel one onion and a clove of garlic and finely chop the garlic. Fry along with the minced meat in olive oil for about a quarter of an hour.

Transfer the tomato paste into the minced meat, add spices to taste, nutmeg and stir thoroughly. Simmer over low heat for 2-3 minutes and turn off the stove.

Finely chop the remaining onion and garlic and fry in olive oil until a nice golden hue. Add tomato sauce, chopped tomatoes and spices. simmer for a couple of minutes and remove from heat.

Pour half the tomato sauce into a square baking dish. Place a third of the dough sheets on top. Spread half of the minced meat evenly on them and sprinkle with herbs. Repeat all layers, cover the top with lasagna sheets and pour over the remaining sauce. Place in the oven for 20 minutes at 190-200 C.

Rub the hard cheese through a medium grater, and break the cheese into small pieces with your hands. Sprinkle the lasagna - first with cheese, and then with feta cheese and bake for another 10 minutes.

You can serve in the form or immediately place portions on plates.

Option 3: Italian lasagna with fish

Lasagna with fish filling is another version of the Italian dish. The fish is steamed, so the lasagna will be as healthy as possible.

Ingredients:

• a pair of chicken eggs;
• a tablespoon of vegetable oil;
• salt;
• 300-350 gr. wheat flour;
• 400-450 gr. fish fillet;
• bulb;
• carrot;
• small zucchini;
• 150-170 gr. champignons;
• 300-350 gr. hard cheese;
• 70-80 gr. butter;
• ketchup;
• salt, dried herbs, pepper;
• a glass of milk;
• a tablespoon of flour (for sauce);
• 50 gr. butter (in sauce).

How to cook

Break the chicken eggs into a deep bowl and whisk. Combine with butter, mix and add flour. Knead the dough and let it rest for 20 minutes.

Cut the fish fillet into small pieces, add a little salt and sprinkle with spices. If you have a steamer, then transfer the fish to a container for cooking rice. If not, then adapt a sieve and place it on a pan of boiling water. Cook for 20-25 minutes.

Peel the onion, zucchini and mushrooms and cut into cubes. Coarsely grate the carrots. Prepare vegetables in the same way as fish, cooking time is the same.

Roll out the dough into a thin rectangular layer. Cut into 6 equal parts, trim the edges with a knife.

Lightly fry the flour in a dry frying pan. Divide the milk into 2 parts. Dilute the flour with cold milk and stir very well until smooth. Add salt and pour in boiling milk. Stir continuously until the sauce begins to thicken, adding the butter and salt at the same time. Remove the sauce from heat and cool.

Dip the dough sheets into boiling water, add a little salt and pour in olive oil. Cook for a couple of minutes, then remove them with a slotted spoon.

Grease the mold with butter. Lay out a sheet and apply a little ketchup on it. Next, add the filling of fish and vegetables, pour over the sauce and sprinkle with grated cheese. Repeat the layers until the dough is finished, sprinkle the last sheet only with cheese.

Place the pan in the oven at 190-200 degrees for about 40 minutes. The lasagna should be a bright golden color.

Serve lasagna hot or warm.

Option 4: Italian lasagna with vegetables

Vegetable lasagna is a simple dish that is perfect for a hearty breakfast or light dinner. Ready-made lasagna sheets will be used as a layer of vegetables.

Ingredients:

• small zucchini;
• one stalk of leek;
• 300-350 gr. tomatoes;
• small eggplant;
• two bell peppers;
• half a liter of milk;
• 130 gr. hard cheese;
• a quarter of butter;
• salt;
• two tablespoons of olive oil;
• ground black pepper;
• a tablespoon of flour;
• eight lasagna sheets.

Step by step recipe

Cut the leek stalk into thick, neat rings with a slight slope. Cut off the peel from the eggplant, divide the pulp into rings and lightly salt it. After 5-10 minutes, rinse, dry and cut into squares. Prepare the zucchini in the same way.

Rinse the bell pepper, remove the seeds and cut into small pieces.

Heat a deep frying pan with vegetable oil, pour all the prepared vegetables into it and fry covered for about ten minutes. Then add salt, sprinkle with pepper, stir and remove from the stove.

Melt the butter in a saucepan and add a spoonful of flour to it. Mix well, add milk and cook until thickened.

Grease a baking pan with oil and place a layer of dough leaves on the bottom. Pour in the creamy sauce, then arrange some of the vegetables, again the leaf and sauce. Repeat this until you run out of ingredients, making sure the top is covered with dough. Coat it generously with sauce and sprinkle with grated cheese.

Cover the top of the form with a sheet of food foil. Place the lasagna in the oven and cook for half an hour at 180 C. Remove the foil and bake for another 10 minutes.

Serve with fresh vegetables and bread croutons.

Option 5: Italian lasagna in a slow cooker with mushrooms

Lasagna cooked in a slow cooker turns out just as juicy and tasty as in the oven. This dish is notable for the fact that you can use different fillings - not only meat, but also, for example, mushroom.

Ingredients:

• 350-400 gr. any mushrooms;
• 10 sheets of lasagna dough;
• bulb;
• four tablespoons of sour cream;
• a glass of clean water;
• vegetable oil;
• salt, seasonings

How to cook

Cut mushrooms and onions into cubes. Fry in vegetable oil until soft.

Place the pasta sheets in hot water for a couple of minutes.

Coat the multicooker bowl with oil. Arrange, alternating, sheets of dough with mushroom filling.

Dilute the sour cream with water and pour into the bowl for the lasagna.

Set the baking mode for 2 hours.

This is such a quick and easy way to make a hearty lasagna. To taste, you can sprinkle grated cheese on top.

Bon appetit!

Italian lasagna is loved by many today. Some historians believe that how to make lasagna or a dish similar to it was known back in Ancient Rome. The preparation of lasagna in its modern form originates in the province of Emilia-Romagna, from where the lasagne recipe spread throughout Italy. To this day, lasagna is considered a classic dish of the city of Bologna, located in this province. That is why the classic lasagna is lasagna bolognese. In addition, almost every province or city has its own lasagna recipe For example, in Naples there is Neapolitan lasagna, in Sicily there is Sicilian lasagna. The cooking recipe allowed for experimentation and the use of different products.

A few words about how to make lasagna dough. If you are interested in lasagna, this dough recipe should not scare you away. It is advisable to knead the dough for lasagna from durum wheat flour, which is usually used to make pasta. The recipe for lasagna dough is quite simple: flour, eggs, water, salt, olive oil. There is one note on the question of how to prepare lasagna sheets: you need to knead for a long time to get a plastic lasagne dough. The cooking recipe calls for just such a test. Today in the supermarket you can easily buy ready-made layers for lasagna, lasagna recipe after this it will become much easier for you. But even if you haven’t found lasagna sheets, we will advise you how to cook lasagna without them. So, there is pasta lasagna, puff pastry lasagna, pita lasagna, lazy lasagna, and even pancake lasagna. Lasagna, a pita bread recipe, is often referred to as a lazy lasagna recipe. It should also be added that traditionally 6 layers of dough are used, this is how classic lasagna is prepared, the recipe for which was invented in Bologna.

We have already told you how to prepare dough for lasagna, now it’s time to talk about how to prepare lasagna. Lasagna recipes There are many, the filling for lasagna can be very different. There is meat lasagna, lean lasagna or vegetarian lasagna, mushroom lasagna, fish lasagna, seafood lasagna, vegetable lasagna, cheese lasagna. Cheese lasagna is made with ricotta or mozzarella cheese. But if you are interested in lasagna Bolognese, this recipe allows the use of only Parmesan cheese. This lasagna recipe can be complex or simple, depending on the amount of lasagna ingredients. In short, the choice is very large, for every taste: lasagna with meat or lasagna with minced meat, lasagna with chicken, lasagna with mushrooms, lasagna with chicken and mushrooms, lasagna with minced meat and mushrooms.

If you cannot live without meat, a recipe for lasagna with minced meat or a recipe for meat lasagna, a recipe for lasagna with chicken will suit you. All that remains is to find out how to cook lasagna with minced meat: to do this, look at the lasagna with minced meat recipe, how to cook lasagna with minced meat or lasagna with minced meat recipe with photos. If you are on a diet or a vegetarian, prepare vegetable lasagna, pasta lasagna recipe, mushroom lasagna recipe. Lasagna with vegetables, for example, potato lasagna, will be healthy and tasty. If you're looking for a more sophisticated recipe, spinach lasagna is for you. By the way, sometimes you can see on a package with green sheets of lasagna the inscription “lasagna with spinach” - this means that grated spinach was added to the lasagna dough.

The best sauce for lasagna is bechamel. Bechamel sauce is for lasagna what mayonnaise is for Olivier. Of course, you can buy bechamel for lasagna, but it’s better to make it yourself. This is the most delicious lasagna sauce; the bechamel recipe is not that complicated. You will need butter, flour, milk, salt, pepper and a dash of nutmeg to make the béchamel sauce. The recipe for lasagna is the same as for other dishes.

Many people don't know how to cook lasagna at home. Nothing complicated, we will assume that you have already decided on the lasagna recipe and you have the necessary products for the filling and lasagna dough. A lasagna recipe at home may not be much different from a restaurant one - the main thing is to have a strong desire to cook some delicious lasagna. For example, this could be a recipe for lasagna with meat, lasagna with cheese and ham, or vegetable lasagna. The recipe for homemade lasagna is generally very simple and resembles filled pancakes. That is, you simply transfer the ingredients of the lasagna, be sure to use cheese and butter, and bake it all in the oven. If you have all the necessary ingredients, preparing lasagna at home is not difficult. Of course, it would be nice to have a rectangular shape at home, although pancake lasagna will help you solve this problem too. At the restaurant lasagna cooked in the oven, lasagna at home is cooked in the oven. But lasagna in the microwave also has the right to be eaten. Everything basic is simple and now you know how to cook lasagna at home.

By the way, not only Italians know how to cook lasagna. Lasagna recipes are easy to come up with on your own. The Poles, by the way, have also known for a long time how lasagna is prepared; they call this recipe “lazanka”. So experiment, come up with your own way of preparing lasagna, you will probably end up with your own original lasagna, send us a photo to show off. And your own lasagna recipe with photos, your personalized lasagna recipe with photos will decorate our website.

Description

Italian lasagna- a traditional national dish of Italian cuisine, which has long been loved by people outside this state. Today, classic lasagna is prepared both in restaurants and at home.

It’s very easy to prepare real Italian lasagna in your own kitchen: our step-by-step recipe with photos will help you repeat each cooking step. It is very important to maintain exactly all quantitative ratios of ingredients. In this case, the lasagna will turn out to be truly classic and will have the unique taste of a traditional Italian dish.

Lasagna pasta sheets are sold in stores both cooked and raw. We will prepare bechamel sauce ourselves and share with you the subtleties and secrets of its creation. Beef is incredibly tasty and juicy - another main ingredient in Italian lasagna. We will fry the minced meat with vegetables, add tomatoes and wine. The combination of these ingredients will give the taste of the meat incredible depth and richness.

Lasagna would be ideal to serve for dinner.

Let's start cooking.

Ingredients

• 
  (30 g)
• 
  (60 g)
• 
  (60 g)
• 
  (300 g)
• 
  (20 g)
• 
  (30 g)
• 
  (30 g)
• 
  (20 g)
• 
  (15 g)
• 
  (100 g)
• 
  (100 g)
• 
  (3 g)
• 
  (2 g)
• 
  (20 g)
• 
  (20 g)
• 
  (100 g)
• 
  (1 g)
• 
  (taste)

Cooking steps

Let's prepare all the necessary ingredients.



Peel and chop the onion in a blender or chop very finely with a knife. Grate the washed and peeled carrots on the finest grater. Heat a frying pan with a little olive oil and fry the chopped vegetables in it.



We wash the beef, dry it and pass it through a meat grinder with a couple of cloves of garlic (optional) for spiciness. Salt and pepper the meat to taste, add the minced meat to the pan with the vegetables, mix and fry the ingredients.



When the meat acquires a matte color, add the specified amount of tomato paste to the frying pan, stir, cook for 3-4 minutes and pour wine over the ingredients. Add crushed tomatoes in their own juice to the frying pan, then when the wine has evaporated by about one third. Cover the pan with a lid and simmer the filling for 40 minutes, salt and pepper to taste, add a little sugar.



In order to prepare the lasagna sauce, we need to melt a small piece of butter in a saucepan.



After this, pour the specified amount of flour into a saucepan, mix the ingredients with a whisk and fry for 1 minute.



Pour in milk at room temperature.



Bring the sauce to thicken over low heat, add a little nutmeg and salt.



Select a suitable small dish for baking the dish, spread the sauce on its bottom in an even layer, and place a raw layer of lasagna pasta on top of it.



Cover the pasta sheet with creamy sauce, then lay out the cooked meat and vegetables.



Sprinkle a little coarsely grated cheese on top of them and then add bechamel sauce again.



We repeat the manipulations with all the remaining ingredients: there should be 4 layers of pasta. Cover the last sheet of pasta generously with bechamel sauce and pour in all the remaining cheese. Pack the pan tightly in foil. Preheat the oven to 160 degrees and place the pan in it to bake for 20-25 minutes. After the specified time has passed, remove the foil and continue baking the lasagna until golden brown.



Serve the finished dish hot. Real Italian lasagna is ready.



Bon appetit!