Lasagna without bechamel sauce - step by step recipe. Lasagna with mushrooms and cheese Lasagna without bechamel recipe

Step-by-step recipes for cooking delicious and juicy lasagna with minced meat in the oven

2018-06-11 Natalia Danchishak

Grade
prescription

2039

Time
(min)

servings
(people)

In 100 grams of the finished dish

9 gr.

12 gr.

carbohydrates

14 gr.

205 kcal.

Option 1. Classic lasagna recipe with minced meat

Lasagna with minced meat is a delicious and gourmet dish originally from Italy.

Ingredients

packing sheets of lasagna;
100 g parmesan;
½ kg minced meat;
500 ml of diluted tomato paste;
200 g of onions.

Sauce

0.5 l of milk;
nutmeg;
50 g flour;
Bay leaf;
½ pack of cream. oils.

Step by step mince lasagna recipe

Saute finely chopped peeled onions until caramel in vegetable oil. Add minced meat, pepper, salt and continue to fry, stirring well, until the meat is ready.

Add tomato paste diluted with juice or water. Simmer without covering. We put dried or fresh herbs, and simmer for a couple of minutes.

Melt the butter in a saucepan. Pour in the flour and lightly fry, stirring vigorously so that it does not gather into a lump. Add milk, stirring thoroughly. Cook for 2 minutes. Season with nutmeg and put bay leaf.

Lay the lasagne sheets on the bottom of the baking sheet. Lubricate the sheets with bechamel sauce. On top lay out the tomato fried with minced meat. Sprinkle with parmesan. Cover with sheets. Repeat layers. Bechamel sauce should be on top. Bake for about half an hour at 180 C. Sprinkle with grated parmesan in the horse.

Before using lasagne sheets, read the directions on the package. As a rule, they require preliminary preparation.

Option 2. A quick recipe for homemade lasagne with minced pita bread

If you want to quickly cook lasagna, replace the sheets with thin pita bread. In addition, this option will make the dish affordable.

Ingredients

thin pita bread;
50 ml vegetable oil;
250 g minced meat;
5 g of granulated sugar;
cheese - 100 g;
nutmeg;
one yellow tomato;
basil;
oregano;
5 g of tomato paste;
250 ml milk;
120 g of onion;
25 g cream. fat;
20 g white flour.

How to quickly cook homemade lasagna with minced meat

Put finely chopped onions in a pan and fry, stirring, for a minute and a half. Add minced meat and cook for three minutes. Pour sugar and put tomato paste. Stir and simmer for a few more minutes. Grate the yellow tomato and add to the pan. Stir, salt and season with pepper, oregano and basil.

Melt the butter in a saucepan, add flour and stir constantly, breaking up lumps. Pour in half the milk, stirring vigorously, cook for three minutes. Pour in the rest of the milk, season with nutmeg and cook until thickened.

Coarsely grate the cheese. Place a sheet of pita bread in a detachable form. Spread the meat filling on it and pour over the sauce. Lay out all the ingredients in this order. Sprinkle large chips on top. Bake ten minutes.

If you want to make the dish less caloric, use low-fat milk. You can take minced chicken. Instead of tomato paste, you can use sauce or juice.

Option 3. Lasagne at home with minced meat

A variant of Italian lasagna with several types of cheese, minced meat and spicy herbs is a dish that will appeal to everyone.

Ingredients

8 sheets of lasagna;
5 g sugar;
450 g lean ground beef;
two sprigs of oregano, parsley and basil;
415 g of tomato sauce;
a clove of garlic;
tomatoes in their own juice - 400 g;
bulb;
425 g Ricotta;
½ stack Parmesan cheese;
225 g mozzarella cheese.

How to cook

Chop the peeled garlic and onion. Chop greens. Grate the mozzarella.

Put minced meat and vegetables in the pan. Roast for ten minutes. Add greens (except parsley), tomato sauce and sugar. Mash the canned tomatoes with a fork and send to the rest of the ingredients. Boil. Twist the fire and simmer for 45 minutes.

Turn on the oven at 175 C. In a small bowl, combine a quarter cup of Parmesan with ricotta. Season with oregano and add parsley. Stir.

Put half of the minced meat sauce in a glass heat-resistant form. Arrange lasagne sheets on top. Cover with half of the cheese mixture. Sprinkle with mozzarella. Repeat layers. The last layer should be mozzarella. Sprinkle Parmesan on top. Send for half an hour in the oven, covered with foil. Then remove it and cook for another quarter of an hour.

It is advisable to give the finished dish some time to rest so that it is properly soaked. Herbs can be used dried or fresh.

Option 4. Simple lasagna with minced meat in the oven

If you want a satisfying and tasty meal for your family, cook lasagna with minced meat. Men will especially like this dish.

Ingredients

18 sheets for lasagna;
5 g dried herbs;
0.5 kg of minced meat;
2 g ground nutmeg;
400 g fresh tomatoes;
50 g of tomato paste;
cheese - 200 g;
adjika - 200 ml;
100 g of cheese;
2 slices of garlic;
onion - 2 pcs.

Step by step recipe

Boil the lasagna sheets until half cooked. Fry the minced meat in olive oil, adding chopped garlic and onion to it, a quarter of an hour. Add tomato paste to the meat roast, pepper, salt and season with ground nutmeg. Stir and simmer over medium heat for two minutes.

Fry a finely chopped onion separately. Add garlic, tomato sauce and finely chopped tomatoes. Season with spices and simmer for two minutes. We take it off the fire.

Pour half of the tomato sauce into a square dish. Lay out the lasagne sheets. Cover with fried minced meat and sprinkle with herbs. We repeat. Drizzle with tomato sauce. Put in the oven for 20 minutes.

Finely three cheese. We crumble the cheese with our hands. Take the lasagna out of the oven. Sprinkle with cheese and cheese. Bake another ten minutes.

Before using lasagna sheets, read the instructions. In some cases, do not boil them, but simply soak them in water.

Option 5. Lasagna with minced meat and cottage cheese

Lasagna can be not only hearty and tasty, but also healthy if you add cottage cheese and bell pepper to it. Children will especially like this option.

Ingredients

onion bulb;
15 plates for lasagna;
two bell peppers;
250 ml cream;
10 ml of vegetable oil;
200 g of homemade cottage cheese;
greenery;
½ kg minced meat;
75 g of tomato paste;
cheese - 200 g;
ketchup - 50 g.

How to cook

Finely chop the onion and sauté in olive oil until soft. Peel the bell pepper from the stem and seeds. Cut the vegetable into strips. Add to the onion and continue to fry, stirring. Put the minced meat and simmer until crumbly, pepper and salt. Add ketchup and tomato paste. Shut it down a little more.

Coarsely grate the cheese. Leave a little for dusting. Take a deep pan. Pour about 100 ml of cream into the bottom. Combine the rest with cottage cheese and cheese.

Lay the lasagne sheets on the bottom. Spread a third of the minced meat on them. Top with a third of the cream cheeses. Repeat layers. Sprinkle cheese chips on top and send for 40 minutes in the oven, heated to 180 C. Sprinkle the finished dish with herbs.

To prevent the lasagna sheets from sticking together during the cooking process, add a little vegetable oil to the boiling water.

Option 6. Homemade lasagna with minced meat without Bechamel sauce

This lasagna recipe is adapted to our taste preferences. For cooking, vegetables, hard and processed cheese, minced meat are used.

Ingredients

ground hot pepper to taste;
0.5 kg of minced meat;
small bulb;
to taste dried basil;
carrot;
fresh greens;
large tomato;
sheets for lasagna;
tomato paste - 75 g;
garlic - 2 slices;
50 g mayonnaise;
30 g of hard and processed cream cheese.

Step by step recipe

Pass the onion with carrots until soft. Add minced meat and fry until done. Turn off the fire. Chop the tomato and put it in the pan. Put the tomato paste here, season with spices, salt and simmer for about ten minutes. Remove from heat, add herbs and stir.

Pour boiling water into a flat dish. Pour in a little vegetable oil and put layers of lasagne in it. Leave for seven minutes.

In a bowl, combine grated cheese with melted cheese. Season with mayonnaise and squeeze the garlic. Stir. Lay out the layers in one layer on the bottom of the form. Spread half of the fried minced meat on them. Cover with plates and brush with half of the cheese sauce and cover with minced meat. Repeat layers. Cover with foil and place in the oven for half an hour.

So that the lasagna does not fall apart and turn out to be even and beautiful, lay the layers on the filling crosswise. One layer is across, the other is along, etc.

Option 7. Lasagne at home with minced meat and mushrooms

Lasagna with minced meat is a very tasty and satisfying dish in itself. But if you add mushrooms to it, the taste of the dish will also become incredibly fragrant.

Ingredients

½ kg of lasagne sheets;
basil;
minced meat - 400 g;
cheese - 100 g;
two cloves of garlic;
bulb;
champignons - 250 g;
olive oil - 50 ml;
tomato paste - 200 g.

Sauce

½ l of milk;
nutmeg;
butter. - ½ pack;
Bay leaf;
flour - 50 g.

Step by step recipe

Fry onion and garlic, stirring, until soft. We clean the mushrooms, chop them into cubes and send them to the pan. We simmer for five minutes. I put mince. Add tomato, basil, mix and simmer for about forty minutes.

Fry the flour in butter. Boil milk, adding nutmeg and lavrushka to it. Let it brew for ten minutes and remove the bay leaf. Stirring vigorously, pour into the flour and cook until thickened, stirring constantly.

We spread the layers on the bottom of the form. Spread out some stuffing. Cover with layers, pour sauce and again a layer of fried minced meat. Sprinkle with grated parmesan and cover with layers of lasagna. Sprinkle the assembled dish with cheese. Bake at 180 degrees for forty minutes.

Ideally, lasagna should be cooked in a ceramic or glass heat-resistant dish. It is desirable that it be square in shape.

Option 8. Lasagna with minced meat in the oven with zucchini

Zucchini will add lightness to the dish. At the same time, your guests will not even guess that you used this vegetable to make lasagna.

Ingredients

300 g Parmesan cheese;
2 onions;
sheets for lasagna;
olive oil;
2 carrots;
½ stack dry red wine;
50 g parsley;
75 g of tomato sauce;
small zucchini;
½ kg minced meat.

Sauce

75 g flour;
3 g of nutmeg;
75 g fat creamy.;
dried italian herbs;
300 ml milk 1%.

How to cook

Finely chop the onion. Clean the carrots and zucchini and grate coarsely. Chop the parsley.

Fry minced meat until crumbly. Pepper and salt. Add vegetables and continue to simmer, stirring occasionally, for ten minutes. Add tomato sauce and simmer for 20 minutes over low heat. Finally, pour in the wine and remove from heat.

Pass the flour in butter. Pour milk in a thin stream, stirring vigorously. Season with spices and nutmeg. Boil the lasagna sheets according to the instructions.

Pour a few tablespoons of sauce into the bottom of the mold. Lay out the lasagna sheets. Spread half of the stuffing on them. Pour sauce over and sprinkle with cheese chips. Repeat layers. Top the dish with sauce and sprinkle with cheese. Put in the oven for forty minutes and bake at 180 C.

Classic lasagna is prepared with a mixture of mozzarella and parmesan cheeses. It is she who will give a characteristic aroma and juiciness.

Option 9. Lasagne with minced Bolognese

A fairly simple, and at the same time interesting recipe for lasagna with minced meat.

Ingredients

lasagne sheets.

Bolognese sauce

to taste greens;
two tomatoes;
80 ml of red wine;
50 g tomato paste;
400 g minced meat;
three cloves of garlic;
5 g of Provence herbs;
bulb;
carrot;
bell pepper.

bechamel sauce

two stack. milk;
3 g French grain mustard;
30 g flour;
3 g nutmeg;
230 g Eddam cheese.

Step by step recipe

For the bolognese sauce, cut the vegetables into cubes. Chop the garlic finely. Chop greens. Grate the tomato. Add the pasta and herbes de Provence to the mixture. Fry vegetables over high heat for ten minutes. Add minced meat, garlic and mix thoroughly. Roast for eight minutes. Put tomatoes and greens. Simmer for five minutes. Pour in the wine and simmer over low heat for a quarter of an hour.

Prepare the lasagna sheets according to package directions.

Melt the butter over low heat. Add flour and fry for a couple of minutes. Pour in the cold milk slowly while stirring vigorously. Salt and season with nutmeg. Simmer until thickened, stirring constantly. Add grainy mustard. Stir and turn off the fire.

Grease the bottom of the mold with oil. Arrange the sheets of dough in one layer. Spread the bolognese sauce on them, sprinkle with cheese, pour over the sauce. Repeat, layers. Serhu dish generously sprinkle with cheese and pour over the sauce. Bake for 35 minutes at 200 C.

Be sure to pour a little sauce on the bottom of the mold so that the bottom sheets do not remain damp.

Option 10. Lasagna with minced meat in the pancake oven

If you were unable to purchase ready-made sheets for lasagna, you can replace them with thin pita bread, or use pancakes to make pancakes.

Ingredients

5 pancakes;
300 g minced beef;
clove of garlic;
50 g of tomato paste;
5 g dry Provence herbs;
10 g parsley;
10 g of a mixture of peppers;
110 g cheese.

Sauce

50 ml of milk;
10 g French mustard;
40 g plum oil;
flour - 50 g;
3 g of nutmeg.

How to cook

Knead the dough and bake the right amount of pancakes. Fry flour in melted butter. Pour in milk, stirring constantly, salt, add mustard. Heat, stirring constantly, until thickened. Finish with nutmeg

Fry chopped onions and carrots. Add garlic and minced meat. Cook, kneading well, until cooked. Turn off the heat, add the tomato and stir.

Grease the bottom of the form with bechamel sauce and lay out the pancake. Arrange minced meat on top, sprinkle with grated cheese and sprinkle with Provence herbs. Drizzle with sauce. Continue shaping the lasagna in this order. Grease the last pancake with sauce and sprinkle generously with cheese. Bake for 20 minutes at 200 C.

Bechamel sauce can be mixed with fried minced meat. In this case, it will not be necessary to lubricate each layer.

Option 11. Lasagna with minced meat and smoked brisket

Lasagna with minced meat is a juicy, hearty and incredibly tasty Italian dish.

Bolognese Sauce Ingredients

400 g minced meat;
tomato paste - 50 g;
dry red wine - 200 ml;
25 g butter;
200 ml of meat broth;
100 g smoked brisket;
carrot;
bulb.

bechamel sauce

100 g butter;
3 g of nutmeg;
parmesan - 100 g;
1000 ml of milk;
80 g flour.
sheets for lasagna;
mozzarella - 200 g;
parmesan - 150 g.

Step by step recipe

Chop the vegetables finely. Cut the brisket into strips. Heat the oil mixture in a skillet. Add brisket and fry for a minute. Put the mince and fry, stirring, until tender. Pour in the wine and simmer for two minutes, pour in the broth and add the tomato paste. Cover and simmer for forty minutes.

Fry flour in melted milk. Pour in, stirring, a liter of warm milk. Stir to break up any lumps. Salt and season with nutmeg. Pour in 100 g of parmesan. Stir. Boil for eight minutes.

Pour some bolognese sauce into the bottom. Lay out the sheets. Put the fried minced meat and pour over the bechamel sauce. Place the thinly sliced mozzarella, cut into thin plates. Sprinkle with grated parmesan. Repeat layers. Sprinkle the finished dish with parmesan. Cover with foil and put in the oven for half an hour. Remove the foil at the end.

You can add absolutely any products to the filling. It can be vegetables, smoked meats or seafood.

Option 12. Lasagna with minced meat in the Florentine oven

Interesting lasagna. It is prepared in the form of rolls stuffed with cheese, in minced meat and tomato sauce.

Ingredients

3 g dill seeds;
12 sheets of lasagna;
425 g ricotta cheese;
7 g of a mixture of Italian herbs;
stack grated parmesan;
egg;
280 g frozen spinach.

Meat filling

450 g minced pork;
bunch of parsley;
250 g of ham;
2 slices of garlic;
115 g bacon;
2 bulbs.

Tomato sauce

600 g of tomatoes in their own juice;
10 g brown sugar;
250 ml dry red wine;
3 slices of garlic;
20 ml olive oil;
10 g of tomato paste.

Step by step recipe

Chop the ham and bacon. Finely chop the onion and garlic. We chop the parsley. Fry the bacon until crispy. We take it out with a slotted spoon and transfer it to a disposable towel. Drain the fat from the pan and heat it up again. Put garlic, onion and minced meat. Simmer until meat is cooked. Add ham, bacon and parsley. Cool down.

Cut peeled tomatoes. We crush the garlic. Heat up the oil in a saucepan. Add garlic and fry for four minutes. Add tomatoes, pasta, wine. Pour in brown sugar. Bring to a boil and turn off the fire. Boil for forty minutes until the mixture is reduced.

Lightly beat the egg. Leaves are lightly boiled. We turn on the oven to 175 C. Add ricotta, spinach and cheese to the egg mixture. We mix. Spread the cheese filling on the lasagna sheets and roll up the short side.

Mix minced meat with tomato sauce and season with Italian herbs. Lay half out in a rectangular shape. We put the rolls here and pour the remaining sauce. Sprinkle with cheese shavings. Cover with foil and put in the oven for an hour and a half.

Serve lasagna straight to the table. Sprinkle generously with cheese chips before baking.

Lasagna is a prominent representative of traditional Italian cuisine, which loves pasta. So don't be surprised if, when looking for lasagna dough, you find it in the pasta section.

Because lasagna is pasta in the form of wide strips, which are laid with various fillings and baked in the oven. The Italians call the finished dish lasagne al forno, which just translates as "oven-cooked lasagna."

Today we will cook classic lasagna with bechamel sauce. Cooking will be divided into 4 independent parts:

kneading dough for lasagna
making bechamel sauce
preparation of bolognese sauce (from minced meat)
baking lasagna

Yes, you can buy the dough in the store, simplify the recipe by taking, for example, not tomatoes, but only tomato paste. It will turn out also tasty, but not quite at home.

This recipe is for those who love to cook and have a thoughtful approach to the process.

Lasagna Dough: Homemade Recipe

As I said, lasagna dough can also be bought at the store, but today we are considering the recipe “from and to” in the most detailed way.

Ingredients:

Flour - 600 gr
Eggs - 3 pcs
Salt - a pinch
Water - 100 ml
Olive oil - 3 tbsp

Cooking:

1. Pour the sifted flour into a bowl and make a recess in the middle.

2. Break eggs into this recess and immediately add a pinch of salt.

3. And pour water there.

4. Now we take a fork and start to mix the ingredients little by little and gently.

5. After the water is absorbed into the dough, add olive oil, and continue to knead the dough with a fork.

6. Mix the ingredients until they combine into one common mass.

If the mixture turned out to be thin, then add a little flour (50 grams) to the desired consistency. If, on the contrary, the mixture is too thick and cannot be mixed with a fork, then further dilute it with water.

7. Having received a homogeneous mass, we shift it to the table and begin to knead it with our hands.

You need to knead for a long time until the dough becomes elastic, elastic and stops sticking to your hands.

The finished dough should “rest” for 30 minutes at room temperature. That is, it must be postponed and not touched for half an hour

8. We tear off small pieces from the rested dough and roll them into plates with a rolling pin. We try to roll out the plates as thin as possible so that their thickness is no more than 2-3 millimeters.

9. With a knife, cut out strips of the size that suits you from the dough.

In terms of size, I’ll say this: in the form where the lasagna will be prepared, 2-3 strips should fit in a row with a wide side

10. And now there will be a little trick. Take a cutting board and cover it with cling film. We put ready-made dough plates on it and close them with the next layer of film.

This is necessary so that the plates do not stick together.

The lasagna dough is ready and now you have three options for how to deal with it.

Prepare lasagna right now.
Freeze the dough for the future (for example, if unclaimed plates remain during cooking).
Dry the dough and store it in the refrigerator, not in the freezer. To dry, you need to spread the plates on the table and let them dry at room temperature.

If you chose the third option, then before using the dough, you will need to boil it in boiling water for two minutes

With the dough finished, we proceed to the preparation of minced meat filling.

Classic bolognese sauce recipe with minced meat

Minced lasagna is fried in combination with several products and is called bolognese sauce. There are several options for this sauce, depending on what kind of pasta it is being prepared for. But the classic recipe, suitable for all dishes, looks like this.

Ingredients:

Minced meat - 500 gr
Onion - 1 pc.
Tomato paste - 70 gr
Tomatoes - 3 pcs
Salt, pepper - to taste
Sugar - 0.5 tsp

Cooking:

1. Pour a couple of tablespoons of olive oil into a hot pan, wait until it warms up and spread the finely chopped onion. Fry it for 3-5 minutes over medium heat (we pass it) until it acquires a golden hue.

It is not necessary to take a red onion, a regular onion is quite suitable

2. Add thawed minced meat to the fried onion. It doesn't matter what kind of meat it is made from. The fatter it is, the fatter the lasagna will turn out.

3. Fry the meat until fully cooked. This will take about 15 minutes. Don't forget to stir occasionally so it doesn't burn.

4. Add tomato paste to the well-fried minced meat and continue frying for a couple more minutes with constant stirring so that the meat turns red.

5. The next ingredient that will follow the pasta will be finely chopped tomatoes.

They can be passed through a meat grinder or chopped with a blender, but then they will lose their integrity and you will not feel the pieces of tomato when you eat lasagna. I don't like it so much, so I recommend finely chopping tomatoes

6. Fry the tomatoes until almost all the moisture has evaporated.

7. After that, add salt, sugar, you can still half a teaspoon of sugar. Reduce heat to low, cover with a lid and let simmer for 5 minutes.

In the meantime, let's move on to preparing the bechamel sauce.

How to make bechamel sauce at home without lumps

The next important component of classic lasagna is bechamel sauce. Its preparation is much easier than the name.

Ingredients:

Milk - 1 liter
Flour - 4 tbsp
Butter - 70 gr
Nutmeg - 1 pinch
Salt, pepper - to taste

Cooking:

1. Put a saucepan on medium heat and melt the butter in it.

2. When the oil starts to sizzle, add flour to the pan and fry it lightly, stirring constantly.

The result is dense lumps with dough.

3. Now we arm ourselves with a whisk or a mixer and begin to pour milk into the pan while whisking vigorously.

The better the whipping goes, the higher the guarantee that there will be no lumps left.

4. After we make sure that there are no lumps left, add salt, pepper and grated nutmeg. You can grate the walnut yourself, or buy it already ground.

5. Mix the milk well and wait until it evaporates. At this time, you need to keep stirring the contents of the pan, because the milk will constantly tend to curl into lumps.

We are waiting for the moment when the mixture evaporates to a consistency at which it will not drain, but “slide” off the spoon

After that, remove the pan from the heat and leave the sauce to cool and infuse.

Classic lasagne with bechamel sauce and bolognese

So, all the components are ready, let's start assembling the lasagna. But before that, we need to prepare 2 more ingredients:

Finely chopped bell pepper - 1 pc.
Cheese, grated on a coarse grater - 200 gr

Cooking:

1. We take a regular baking sheet and cover it with baking foil in order not to suffer later when it comes time to wash it. We put parchment paper on the foil and apply a layer of bechamel sauce on it according to the size of the future lasagna.

2. Lay out sheets of dough. In this example, pre-frozen sheets were used.

If you're using a sauce that's still warm, don't be alarmed that the homemade lasagna dough starts to thaw right before your eyes. This is fine

3. Put bolognese sauce and slices of bell pepper on top of the plates.

4. Cover the top layer with bechamel sauce and repeat all layers: dough-bolognese-bell pepper. Repeat the process until the dough runs out.

It is desirable that there are at least four layers in climbing.

5. When we get to the last layer of the dough, we generously grease it with bechamel sauce, trying not to leave open areas of the dough, otherwise it will dry out.

6. The final touch is grated cheese, which must be poured on top and which gives the lasagna that appearance that we are all used to. We add half of the cheese now, and add the other half to the finished hot dish.

7. We send the lasagna to the oven, heated to 200 degrees for 30-40 minutes. During this time, the dough hidden in the sauces will be thoroughly soaked and baked. Don't be surprised if the lasagna spreads all over the pan - that's the way it should be.

8. We take out the lasagna from the oven, sprinkle it with cheese, wait for it to melt and it's ready. Can be cut into pieces and served.

Bon Appetit!

As you can see, the process of making lasagna at home, although quite long, is absolutely not complicated. So, if you are a lover of Italian cuisine, then you can safely start cooking.

Thanks for attention.

Minced meat filling is one of the most popular lasagne fillings. In our recipe, minced meat alternates with Bechamel sauce, and from that it becomes even more delicious.

Ingredients:

lasagna(sheets) - 1 pack

Ground meat mixed - 500 grams

Onion onion - 200 grams

tomato puree(juice, diluted paste) - 400-500 grams

Cheese(preferably parmesan)

Spices: salt, ground black pepper.

for the bechamel sauce

Milk- 2 glasses

Flour premium - 2 tablespoons

Butter- 100g

Spices: salt, nutmeg and bay leaf (optional).

Stuffing for lasagna

1 . Fry the onion until golden brown in sunflower or olive oil.

2. Add minced meat to the onion, salt and pepper. Continue frying until the meat is fully cooked.

3. Without removing the pan from the heat, add tomatoes to the minced meat (tomato paste, thick tomato juice, peeled tomatoes).

4. Simmer uncovered to evaporate excess liquid. Add herbs (basil and parsley). If the greens are dried, it is worth adding it along with the tomatoes. If the herbs are fresh, you can add them at the end of the stew.

Sauce "Bechamel"

5. This delicious and famous sauce is very easy to prepare. First you need to melt the butter in a small thick-walled saucepan.

6. Pour flour into melted butter. Fry lightly.

7. The result was a mixture that has the name "Ru".

8 . Then there are several options:

Some people pour cold milk into the roux mixture, mix thoroughly and cook over low heat for about 5 minutes, add spices.

Others, first bring the milk to a boil, add nutmeg and bay leaf to it, let it brew for 10 minutes, then pour the milk in a thin stream into the Roux, as soon as the sauce boils, remove from heat, add a little salt.

9. The sauce is ready. Bechamel is one of the four most popular sauces in France. Traditional Bolognese lasagna is prepared with this simple and tasty sauce.

Cooking lasagna with minced meat

10 . Lay the lasagna sheets on a baking sheet greased with butter. Please note that some types of lasagna sheets require preliminary preparation (dip the sheets in boiling water for a short time). Cooking instructions are on the pasta packaging.

11. Put bechamel sauce on lasagna sheets, and minced meat with tomato on top of it.

12. Top with grated cheese.

Lasagna is one of the most delicious Italian dishes. It is also easy to prepare. How to make lasagna, the recipe for its preparation, how to make bechamel sauce for lasagna, how to make lasagna without bechamel sauce and much more will be discussed in this article.

Lasagna looks like a layered cake. The layers consist of pasta sheets that are stacked on top of each other in turn along with meat, vegetable or cheese fillings.
If we talk about the benefits of lasagna, then it should be noted that this pasta is the dish that should be in the diet of any person almost every day.

In pasta there are durum wheat varieties that bring only benefits to the body. Also, this flour product usually includes vegetable fiber, which normalizes digestion and removes toxins from the intestinal section.

In addition, the lasagne filling itself combines products with complex carbohydrates (glycogen), and therefore it is perfect for people who want to lose weight.

Bechamel sauce

Of course, no lasagna is complete without bechamel sauce. It is very easy to make it. There are many recipes for sauces. Here are three recipes.
The first bechamel sauce recipe includes the following set of products:

cooking sauce

To begin with, milk is poured into the pan and brought to a boil, then butter is melted in a separate container.
Flour is added to the butter and stirred with a wooden spatula. Milk is poured into this mixture, and everything is thoroughly mixed.
The sauce is heated to a boil and salted.
Then oil is put in it, because the sauce can become covered with a film.

The second bechamel recipe for lasagna includes, in addition to the ingredients listed above, ground nutmeg and pepper. The milk mixture is also boiled and the butter is melted, then everything is mixed into one mass, and then ground nuts are added. The mixture is brought to a boil and after cooling is used to cover the lasagna.
The third recipe includes broth.
Two cups of broth are added to the mixture described above, and everything is brought to a boil.
There are also sauce recipes that add capers, egg yolks, tomatoes, and vegetable oil. Everything depends on fantasy.

cooking lasagna

Lasagna itself is also made in various ways. There are many ways to cook lasagna.
Let's talk about meat lasagna with bechamel sauce, lasagna with minced meat and bechamel sauce, and bolognese lasagna with bechamel sauce.
Lasagna Ingredients:

Cooking our lasagna

To begin with, onions and garlic are peeled, cut and fried in a pan.
Grated carrots and tomatoes are added to them, which are previously peeled (tip: you can get rid of the peel by simply pouring fresh tomatoes with boiling water).
Minced meat is also added to the vegetable mixture.
The filling is salted, peppered to taste and brought on fire until fully cooked.
While the lasagne ingredients are simmering, the cheese is grated and the béchamel sauce is prepared.
Sheets of pasta are not cooked until fully cooked (this is what real Italian chefs do).
After everything is ready, sheet pasta is laid out on a baking sheet and smeared with sauce, and then with a meat and vegetable side dish. Cheese is placed on each layer. The oven heats up to two hundred degrees, and the dish goes there for twenty minutes.

The lasagna is ready.

Lasagna with minced meat and bechamel sauce can be prepared according to another recipe. This recipe will require the same ingredients as the previous one, but red wine and lettuce are also added to this dish. Red wine is added to the vegetable mixture, fried over a fire, to taste, and everything is stewed for about five minutes. Red wine will make vegetables softer and more refined.

Salad is laid out under the cheese layer.

Lasagna "bolognese"

Lasagna bolognese is prepared like a typical Italian meat-filled pasta, but with several types of meat added.
So, for this dish you will need:

large pork ham 300 grams;
half a chicken.

Step by step cooking

Both types of meat are separately scrolled in a meat grinder.
After both types of meat have acquired the form of minced meat, they should be fried.
Chicken is fried with tomatoes and onions, and pork is fried with finely chopped garlic.
Then they are mixed and spread on boiled pasta sheets. Thus, we got the bolognese sauce for lasagna.
Then the whole culinary masterpiece is sprinkled with parmesan and other cheese (of your choice) and sent to the oven for thirty minutes.

Tomato sauce

It's no secret that lasagna is covered with tomato sauce. How to make tomato sauce for lasagna, we will tell further.
For the Italian Tomato Sauce you will need:

several kilograms of tomatoes;
forty grams of salt;
a glass of sugar powder;
two tablespoons of acetic acid;
a teaspoon of pepper, paprika, basil, cinnamon, cloves and soup seasoning.

cooking sauce
Tomatoes are rolled in a meat grinder or blender without skin, and then simmered to a boil along with seasonings.
So, making lasagna is quite simple - you need to include your culinary skills and imagination, since there are a lot of dish options. Often, an Italian culinary product is complemented with bechamel sauce, which includes mushrooms, melted cheese, tomatoes, cinnamon and much more. Russian craftswomen like to add a couple of eggplants, spinach, ricotta, pine nuts, parsley, salmon, shrimps, cabbage, zucchini and much more to the lasagna itself.
Without a pasta sheet, housewives improve the usual lasagna and cook it from puff pastry, pita bread, regular dough, or even cabbage leaves. There are a lot of variations, as many chefs around the world love to cook this amazing dish.

Lasagna with bechamel sauce a traditional dish . Making lasagna at home is a painstaking process, but not difficult. The most crucial moment is cooking - it should turn out moderately thick and without lumps. To make a good sauce, you need to stir it constantly. Preparing the rest of the lasagna ingredients will not be difficult. This dish, prepared according to our recipe, you will definitely like.

Recipe for lasagna with minced meat and bechamel sauce

Ready-made lasagna sheets that do not require cooking - 200-250 grams,
(pork or pork and beef) - 1 kilogram,
tomatoes - 500 grams,
onions - 2 pieces,
carrots - 1 piece,
garlic - 4 cloves,
milk - 1 liter,
butter - 100 grams,
flour - 100 grams,
hard cheese - 300 grams,
Parmesan cheese - 100 grams,
salt, pepper to taste,
vegetable oil for frying,
basil, nutmeg (ground) on a pinch - optional.

How to cook lasagna

You need a baking sheet 30∗20 and 7 centimeters high.

Pour boiling water over 500 grams of tomatoes and let them stand for 5 minutes. Remove the skin from the tomatoes, which will separate very well after boiling water, and chop the tomatoes with a blender.
Mince 4 garlic cloves.
Grate one carrot.
Cut 2 onions into small cubes.
Fry carrots and onions until half cooked in vegetable oil. Add 1 kilogram of minced meat and fry over medium heat, stirring constantly, for 15 minutes so that the fried minced meat turns out to be fine-grained.
Add chopped garlic, chopped tomatoes, a pinch of basil and a pinch of nutmeg to the fried minced meat and continue to simmer for another 10 minutes. Add salt, pepper to taste. Set aside.
Prepare Bechamel sauce: melt 100 grams of butter over low heat, add 100 grams of flour and mix well. Without removing from heat, pour in 100 ml of milk and stir well. Continue pouring in 900 ml of milk, stirring all the time so that no lumps form. Bring the sauce to a thickening over medium heat for 20-25 minutes, stirring almost without stopping. If suddenly lumps still formed, carefully knead them. The sauce is ready when it reaches the consistency of liquid sour cream. Season the finished sauce with salt and pepper to taste.
Preheat oven to 180 degrees.
Grate hard cheese (zoo g) on a coarse grater and divide into 2 parts.
Place lasagna sheets on a baking sheet. Lay them randomly with a slight overlap on each other (overlap 1 cm).
Drizzle the lasagna sheets with the bechamel sauce until the lasagne sheets are completely covered with the sauce. Put half of the minced meat on top, level, sprinkle with 1/2 grated cheese and pour a little sauce (distribute the sauce evenly over the entire surface). Repeat: overlapping lasagna sheets, sauce generously (to cover lasagne sheets), second half mince, 1/2 grated cheese, sauce a little (smooth out). Now again the sheets and pour over them with the remaining sauce. We put in the oven at 180 degrees.
After 35-40 minutes, take the lasagna out of the oven, sprinkle with 100 grams of grated Parmesan cheese and return to the oven for 3-5 minutes to melt the cheese.

Let the finished lasagna with Bechamel sauce rest for 15-20 minutes, and then cut into portions, serve and eat with pleasure!