How to make lasagna at home recipe. Lasagna. Cold with fish

Italian cuisine is one of the most popular in the whole world. And for the Italians themselves, food is a cult and tradition. When we hear about culinary Italy, two names immediately pop up in our heads: pizza and pasta.
In turn, pasta is a generalized name, and is both a semi-finished product made from flour products for subsequent heat treatment, and a completely finished dish from the same flour products with sauces and cheese. And the well-known Italian lasagna is nothing more than a type of pasta.

The dish itself is quite old. The first mention of a lasagna recipe was found in a cookbook from 1238, which was found by archaeologists in Naples. Later, lasagna became popular in all corners of the world.
Lasagna is made from layers of dough, filling, sauce and cheese. Baked in the oven at high temperature. Lasagna dough is made from durum wheat, just like pasta. The recipes differ in the filling, and of course, the use of different sauces adds variety.
Cooking lasagna is a long and painstaking task. But the process can be made easier if you buy ready-made dough in the store. You can also find ready-made bechamel sauce separately, although its preparation does not take much time. The most important thing remains - to prepare Bolognese sauce for the filling. Despite the fact that Bolognese is considered a sauce, it is essentially minced meat with vegetables, and it is also easy to prepare. In general, if you are planning to cook classic lasagna with real Bolognese sauce and white bechamel sauce, I advise you to be patient, concentrate and be filled with love for food and your family. After all, food should be prepared with it. And then everything will turn out great!
Let's prepare this traditional dish together and plunge into the world of beautiful Italy.

Ingredients:

1 pack of ready-made lasagna dough (500 g);
300 g Parmesan cheese.

for bolognese sauce:

700 g minced pork and beef;
1 onion (200 g);
1 carrot (100 g);
3 stalks of celery (50 g);
300 g tomatoes;
200 ml dry white wine;
50 g butter;
2 cloves of garlic;
2 tsp Italian mixture of herbs;
2 tbsp. olive oil.

for bechamel sauce:

1 liter of fat milk;
100 g butter;
70 g flour;
1 tsp Italian mixture of herbs or 2 pinches of ground nutmeg;
salt and pepper to taste.

Recipe for real Italian lasagna at home

Preparing Bolognese sauce (Bolognese recipe with photos and more detailed descriptions can be found here)

1. Finely chop the onion, carrots and celery stalks. This vegetable combination is very popular and often appears in many Italian and European recipes. So, first put the onions in a frying pan in heated olive oil, then the carrots, and lastly the chopped celery. Lightly salt. Fry the vegetables over medium heat until they release their juices and soften. Then remove the vegetables from the heat and set them aside.

2. Melt the butter in a frying pan and add the minced meat.

3. Knead the minced meat thoroughly with a spatula so that there are no lumps. Fry the minced meat. When the meat begins to sizzle and brown a little, remove from heat. The main thing is not to let the minced meat dry out too much and burn.

4. Add vegetables to the minced meat in the pan and mix. Pour 200 ml of dry wine here. Simmer over low heat for about 5 minutes.

5. Pour boiling water over the tomatoes and remove the skins from them.

6. Chop finely.

7. Transfer the tomatoes to the minced meat with vegetables.

8. Add spices and salt to taste. Pour in water so that it lightly covers the minced meat and leave to simmer over low heat for 30-40 minutes. Stir our sauce periodically.

9. When almost all the liquid has evaporated, squeeze out 2 cloves of garlic. Stir, fry for another half a minute and turn off the heat.

Prepare classic béchamel sauce. See more detailed recipe.

10. Melt 50 g of butter in a saucepan with thick walls or in a saucepan.

11. Add flour and mix. Quite quickly you get a paste without lumps.

12. Pour in milk in approximately 100 ml portions. Stir until smooth.

13. When we pour in the remaining portion of milk and mix everything well, add spices.

14. Mix everything and cook over medium heat until the sauce thickens a little. You also shouldn’t overheat the sauce so that it doesn’t harden when it cools. Remove from heat.

Ideally, there should be no lumps in the sauce. But if lumps suddenly form, you can use a blender.

15. Add the remaining 50 g of butter to the finished sauce and mix.

Cooking lasagna

16. Grate Parmesan on a fine grater.

17. I used ready-made lasagna dough, but you can make it yourself. But even the finished dough needs to be processed a little before placing it in a lasagna pan.

18. Pour water into a large saucepan and bring to a boil. Place 2 lasagna sheets at a time into boiling water for 30 seconds. It is advisable to do this procedure even if the box of dough says “does not require cooking.” Lasagna made from pre-processed dough is much more tender, and the dough itself is softer.

19. Place the boiled dough into the lasagna baking dish. Pour a ladle of bechamel sauce on top and smooth it over the surface of the dough.

20. Place the next layer of Bolognese.

21. Sprinkle with a small amount of grated Parmesan cheese. It is advisable to ensure that most of the cheese is left for sprinkling on top.

22. Repeat steps 19-21 until we fill out the entire form. Usually 5 layers are obtained. Spread the last layer generously with the remaining bechamel sauce.

23. Sprinkle with remaining cheese.

24. Place in an oven preheated to 180 degrees for 40 minutes. To prevent the cheese from burning during this time, it is advisable to place the pan with lasagna in the lower part of the oven. When I bake something with cheese on top, I place the baking sheet on the bottom runners and the empty baking sheet on the top runners. In this case, the cheese will never burn or dry out.

25. And here is the finished lasagna in shape. We take it out of the oven and let it brew and cool slightly for 20 minutes.

26. Cut into portions and serve. The most delicious lasagna bolognese at home is ready! Bon appetit!:)

Huge scope for culinary experiments is provided by housewives with such a dish as lasagna. The recipe for preparing it at home is published below. These are selected options with various components - meat, poultry, vegetables, which will allow you to diversify the menu.

According to this recipe, the filling for the treat in question will be based on minced beef. Take half a kilo of it. Other ingredients: 14 sheets of dough, 420 ml of tomato sauce, onion, 70 g of Parmesan, half a stick of butter, 2 large spoons of flour, 4 tbsp. fat milk, salt.

To prepare the sauce, flour is fried in butter. Milk is slowly poured into the resulting mass. After boiling, the liquid is cooked for 12-14 minutes until thickened. You can add salt and white pepper to taste.
The minced meat is finely kneaded with a fork and fried with onion cubes. Next, it is poured with tomato sauce and simmered for about 20 minutes.
Layered sheets of dough - sauce - meat filling - grated parmesan are laid out in a greased form. They repeat until the food runs out. The last layer will turn out cheesy.

Lasagna with minced meat is baked in the oven for 25 minutes.

Chicken recipe

This delicate and simple dish is prepared very quickly, and its taste will definitely delight both guests and family. Ingredients: 12 sheets of dough, 1 tbsp. heavy cream, chicken breast, half a stick of butter, 900 ml of milk, 3 large spoons of flour, 300 g of any hard cheese and 130 g of Parmesan, a pinch of nutmeg, salt.

Poultry fillet is boiled in salted water and finely chopped.
Both types of cheese are grated on a coarse grater.
The chicken is poured with cream and simmered in a frying pan until the liquid thickens. You can immediately add salt to taste.
To make the sauce, flour is fried in melted butter (until golden), then hot milk is poured into the ingredients. The ingredients are mixed well so that no lumps appear.
The sauce is seasoned with salt and nutmeg and then simmered until it thickens.
The mold is greased with the resulting mixture. Next, the first sheet of dough is laid out on it. The layers will be as follows: dough - chicken - two types of cheese - sauce. They repeat until the food runs out.
Bake for 55 minutes in a very hot oven.

The finished dish is served with chopped herbs.

With added mushrooms

You can diversify the traditional Italian recipe by adding champignons. You need to take half a kilo of mushrooms. Ingredients: a pack of lasagna sheets (250 g), 600 g minced chicken, onion, 380 g hard cheese, 1 tbsp. sour cream, salt, 900 ml of milk, 4 large spoons of light flour, half a stick of high-quality butter.

The chicken is boiled until cooked and cut into small pieces.
Finely chopped onion is sautéed until appetizingly golden. Next, the vegetable is fried with thin slices of mushrooms until the latter are ready.
In a separate frying pan, fillet pieces are poured with sour cream. The mass is salted and simmered for 7-8 minutes.
To make the sauce, flour is fried in butter, then milk is poured in, and the mixture is simmered until thickened.
The products are placed in the mold in the following order: sauce - sheet of dough - chicken with sour cream - sauce - grated cheese - sheet of dough - mushrooms with onions - sauce - grated cheese.
The last leaf is generously poured with sauce and sprinkled with cheese.
Cook for 45 minutes in a hot oven.

Lasagna can be served hot or cold.

Vegetarian lasagna with vegetables

For vegetarians there is a separate easy recipe for the dish under discussion. Ingredients: 6 sheets of dough, half a jar of pitted olives, carrots, large bell peppers, 2 tomatoes, 160 ml of water, 2 large spoons of tomato paste, salt, 2 small. spoons of granulated sugar, a mixture of Italian herbs, ready-made bechamel sauce, 180 g of Adyghe cheese and 320 g of any hard cheese.

Grated carrots, sweet pepper slices and tomato cubes are fried in heated oil.
When the vegetables have softened enough, you can salt, sweeten, add water, tomato paste and Italian herbs. The mass will simmer for 7-8 minutes.
Each layer of dough is smeared with sauce, then poured with vegetable filling, sprinkled with a mixture of two types of grated cheese.
The last of them is decorated with halves of olives.
Bake for 45 minutes.

If you wish, you can not fry the tomatoes, but simply cut them into thin slices and place them on top of the vegetable filling.

How to cook from pita bread?

This version of lasagna can be called lazy. For the filling, take half a kilo of mixed minced pork and chicken. The remaining ingredients: 3 sheets of pita bread, onion, garlic to taste, a glass of heavy cream, 2 juicy tomatoes, 230 g of grated cheese, half a stick of butter, 3 large spoons of light flour, a pinch of Italian herbs and nutmeg, salt.

Minced meat with onion cubes are fried to an appetizing crust.
Skinless tomatoes are cut into cubes and poured into the meat. A glass of water is poured there. The mass is simmered until the liquid has completely evaporated.
Flour with chopped garlic is fried in butter. This is where the cream is poured. The sauce is cooked until thickened, stirring constantly. Next it is salted to taste and seasoned with spices.
The cheese is grated on a fine grater.
The first sheet of pita bread is placed in a mold greased with sauce. The filling, grated cheese and more sauce are distributed over it. Layers are repeated.
Lavash lasagna is baked in the oven until golden brown.

It is enough to cook for about half an hour.

With minced meat, tomatoes and cheese

Tomatoes add juiciness to the filling. The main thing is to choose ripe, meaty vegetables. Ingredients: 380 ml cream, a pack of lasagna sheets (250 g), 90 g parmesan, 60 g butter, 40 g light flour, a pinch of nutmeg, salt, onion, 3 tomatoes, carrots, 1.5 tbsp. water, 370 g minced meat.

First, all the chopped vegetables are well fried in hot oil. Then they simmer with the minced meat mashed with a fork. The mass is filled with water and simmered on low heat for 20 minutes.
Bechamel sauce is prepared from butter, flour and cream. It is salted to taste and sprinkled with nutmeg.
The cheese is grated using a coarse grater.
The mold must be greased with sauce so that the bottom of the treat does not dry out. Next, the layers alternate in the following order: sheet of lasagne dough - minced meat with vegetables - cheese - sauce. The last row will turn out cheesy.
Cook for 35-45 minutes at medium oven temperature.

You can use any minced meat, but it is better to choose a mixture of two types of meat.

Pasta recipe with bolognese sauce

You can even use regular pasta cones to make lasagna. They need to take 270 grams. Other ingredients: 2 onions, carrots, 680 g minced meat, 2 large spoons of tomato paste, salt, 3 tomatoes, 1 tbsp. cream, a pinch of a mixture of peppers and nutmeg, 60 g butter, 160 g hard cheese.

For the red sauce, very finely chopped onion and grated carrot are fried until soft. Add minced meat mashed with a fork and a little boiling water to the listed ingredients. The ingredients are simmered together for a couple of minutes.
Next, put tomato cubes without skins and paste into the frying pan. The contents are salted, peppered and simmered until it becomes a sauce for 25 minutes.
For white sauce, flour is fried in butter and poured with hot cream. Nutmeg is added to the mixture. The mixture is simmered until thick.
The pasta is boiled until half cooked. Their first layer is laid out in a mold greased with white sauce. Top with minced meat with vegetables, again white sauce and grated cheese. The layers are repeated until the products run out.
Bake for 35 minutes.

The last layer must be cheesy, which will eventually turn into a golden brown crust.

Lasagne sheets for home - step by step recipe

In order not to buy a ready-made base for the dish under discussion, you can make it yourself. Ingredients: 220 g light flour, small. a spoonful of salt, 2 chicken eggs, a large spoonful of olive oil.

It is convenient to use a food processor in the process. With its help, all ingredients are combined and kneaded well for 15-17 minutes.
The mass will turn out quite stiff and non-sticky. It will infuse in a warm towel for half an hour.
The dough is divided into 6 parts, which are rolled out into lasagne sheets.

The blanks should be very thin.

In a slow cooker

Even a “smart pan” can be used in preparing such a treat. Ingredients: 380 g of minced pork and beef, 2 large spoons of tomato paste and the same amount of flour, salt, 310 ml of fat milk, onion, 80 g of butter, a package of lasagne sheets, 170 g of hard cheese, a pinch of a mixture of peppers and nutmeg .

In the baking program, the onions are fried. After 5-6 minutes the minced meat is added to it. The mass is peppered and salted.
Small cubes of tomatoes without skin are laid out with the listed products. The mixture is cooked until it becomes a sauce. Next, it is transferred to another container, and the bowl of the device is washed.
In the same mode, the flour is fried in butter. There should be no lumps in the mass. When the mixture boils, milk is poured into it. The sauce is flavored with nutmeg. The thickened product can be poured into another container. There is no need to wash the bowl.
The layers of the dish are laid out in the multicooker in the following order: lasagne sheet - white sauce - mixture of vegetables and meat - grated cheese.

Depending on your taste, you can increase the amount of meat used, making the treat even more satisfying.

Connoisseurs of Italian dishes will definitely take into account, in addition to examples of classic pizza, a recipe for a dish such as lasagna. What is lasagna in a nutshell? These are layers of unleavened dough, rolled out thinly, between which some kind of minced meat is laid, each layer is poured with sauce. Then all this splendor is baked in the oven. So, a recipe for homemade lasagna with bechamel sauce.

Recipe for lasagne with minced meat and béchamel sauce

A hearty version of lasagna. Although in summer it is customary to cook lasagna in Italy with vegetables or mushrooms.

The most important thing is to buy sheets of lasagna dough (usually sold in the pasta department). However, you can prepare such thin sheets yourself from ordinary unleavened dumplings or dumplings. The main thing is to roll them out very thin, like cutting noodles.

In addition to packing lasagna sheets (half of this pack, you don’t need much), you will need: milk (one liter), dry red wine (five tablespoons), olive or vegetable oil (two spoons), wheat flour (50 grams), one onion , butter (50 grams), one carrot, salt and pepper, a pinch of nutmeg, minced beef, chicken or pork, hard cheese (200 grams), tomato paste (2 spoons).

Preparing Bechamel sauce

To do this, you need to melt the butter in a saucepan or cauldron, add flour, stirring vigorously, pour in half a glass of milk in a thin stream, and also stir vigorously. Now add the heated remaining milk in a thin stream (leave another half glass of it for the filling) into the cauldron. Add nutmeg, salt, and other spices as desired. Cook while stirring until slightly thickened. If you didn't mix well and there are lumps left in the sauce, just rub them through a sieve. Leave the sauce aside. Let him insist.

Preparing the filling

Chop the onion, chop the carrots or cut them into small cubes (vegetables are naturally peeled before doing this). Vegetables are sautéed in butter or vegetable oil. Minced meat is added to them and everything is fried together for three minutes. Tomato paste is added to the contents (you can dilute it in water so that it is not too thick), wine, pepper, and salt. The heat is reduced, the milk that we left for minced meat is added. Simmer the filling for 20 minutes. And turn off the fire.

Grate the cheese on a coarse grater. Place the dough sheets on a baking sheet greased with vegetable oil, or preferably in a rectangular shape. Place a small layer of minced meat on the dough, pour over the sauce, and sprinkle with cheese. Again a layer of dough leaves, again minced meat, sauce, cheese. Dough again, then minced meat, sauce, cheese. That is, you should get three layers. The lasagna is baked until done in a preheated oven at 180 degrees. Served in portions on separate plates.

Classic lasagna is an incredible dish of traditional Italian cuisine. A large number of ingredients, a delicate combination of vegetables and meat, cooked in layers, give it satiety and richness of taste. This dish will decorate both a regular and a festive table. And it will definitely surprise your guests!

Classic lasagna recipewith bechamel sauceb

Lasagna with béchamel sauce is a classic Italian recipe. And an essential component of real lasagna is, of course, bechamel sauce. Cooking lasagna seems very difficult to some, but in fact, anyone can do it. With a little effort, you will conquer even a true Italian!

Portions: 6

Cooking time: 1 hour 40 min.

2 hours 20 minutes. Seal

Bon appetit!

Lasagna with minced meat in the oven

Lasagna with minced meat in the oven is a recipe for an incredible layer pie with meat and vegetables. Prepared according to special Italian traditions, it will turn out very fragrant and will become a real decoration of the holiday menu. Even gourmets will appreciate this dish!

Portions: 8

Cooking time: 90 min.

Ingredients:

Lasagne sheets – 9 pcs.
Cheese – 350 gr.
Flour – 80 gr.
Butter (butter) – 80 gr.
Garlic – 4 pcs.
Milk – 800 ml.
Minced meat – 1 kg.
Tomatoes – 500 gr.
Onion – 200 gr.
Carrots – 150 gr.

Cooking process:

Peel the onions and carrots, wash the vegetables and cut the onions into small cubes, and grate the carrots on a coarse grater.
Finely chop the garlic cloves.
We wash the tomatoes and remove the stems, then cut them into pieces and put them in a blender.
Mix all prepared ingredients in a heated and oiled frying pan. We will fry them well until golden brown.
Salt the minced meat and add spices (you can add any you like, as well as herbs).
Add the minced meat to the vegetable frying and mix. Fry for a few minutes, then stir and fry until fully cooked.
Heat the oil in a separate container (saucepan or coffee maker). Pour milk and flour into it, as well as spices and salt, stir to get rid of lumps and bring the mixture to a boil.
Remove from heat. The lasagna sauce is ready.
Now let's get to the main part. Place lasagna sheets in a baking dish. We put part of our frying on them and fill them with sauce (about 1/3 of the total amount), and sprinkle pieces of grated cheese on top.
Place the lasagne sheets back and repeat the procedure.

Bon appetit!

Tip: in classic lasagna, mince is made from pork or beef. But chicken lasagna also turns out very tasty. Don't be afraid to experiment!

Step-by-step recipe for classic Italian lasagna

Classic Italian lasagna is the national symbol of Italian cuisine. Its unique taste is known and loved far beyond Italy. You can prepare this lasagna at home, because special dough can be found on store shelves. So, be a little patient, and you will be able to please your loved ones with an incredible rich aroma!

Portions: 6

Cooking time: 40 min.

Ingredients:

Minced meat (pork/beef) – 600 gr.
Bolognese sauce – 600 gr.
Butter – 65 gr.
Flour – 2 tbsp. l.
Olive oil – 2 tbsp. l.
Milk – 700 ml.
Lasagna sheets – 10 pcs.
Cheese – 500 gr.

Cooking process:

Place the butter in a saucepan, put it on low heat and wait until it melts. Then add olive oil and flour, mix thoroughly to obtain a homogeneous consistency.
Pour in milk and add spices. Leave the mixture until ready. In thickness it should resemble low-fat sour cream. The sauce is ready.
Heat a frying pan, grease it with oil and lay out the minced meat seasoned with spices and salt. Fry it for a few minutes, then add the Bolognese sauce and fry until done.
Set the oven to heat up to 180 degrees. Grease the pan with oil and pour a little sauce on top. Then lay out the lasagne sheets. We put minced meat on top of them, and grated cheese on them and again pour the sauce we prepared (don’t skimp on the sauce, you want the lasagna to be juicy).
Coat the next layer of lasagna sheets with sauce and repeat: place minced meat, cheese and sauce on top. Leave the ingredients to soak for 10 minutes. Place the pan in the oven for about half an hour.

Bon appetit!

Juicy vegetable lasagna at home

Vegetable lasagna is a very tasty and juicy variation of the classic Italian dish. And during the harvest season, you just need to cook something unusual. Vegetable lasagna turns out to be much more tender and not as high in calories as meat lasagna. Your loved ones will be delighted!

Portions: 9

Cooking time: 1 hour 20 min.

Ingredients:

Eggplants – 300 gr.
Zucchini – 200 gr.
Tomatoes - pcs.
Pepper (red and yellow) – 2 pcs.
Carrots – 2 pcs.
Milk – 600 ml.
Flour – 40 gr.
Cream – 2 tbsp. l.
Butter (butter) – 40 gr.
Oil (vegetable) – 2 tbsp.
Cheese – 200 gr.
Lasagna dough – 1 package

Cooking process:

Preheat the oven and grease the baking dish with vegetable oil.
Wash the vegetables, let them dry and cut into small pieces.
Season the vegetable mixture with cream, season with spices, add salt and place in the oven to bake for 10-15 minutes.
Let's prepare the sauce. Melt the butter in a frying pan, add flour through a strainer and stir. Add milk and wait until the mixture boils. After this, cook until thickened.
Boil the lasagna dough. To do this, put it in a bowl and pour boiling water on top. Leave until ready for 10 minutes.
Place the finished dough in a separate form. Place the vegetable mixture on it and pour plenty of sauce over it. Repeat layer of dough, vegetables and sauce. At the end, sprinkle with grated cheese.

Bon appetit!

Simple and delicious lasagna recipewith minced meat and tomatoes

Lasagna with minced meat and tomatoes is a real gastronomic masterpiece, although all the ingredients are very familiar and can definitely be found in the refrigerator. Lasagna with minced meat and tomatoes will delight you with subtle notes of tomato and exquisite bechamel sauce. This dish will not leave anyone indifferent!

Portions: 8

Cooking time: 50 min.

Ingredients:

Minced meat (beef) – 400 gr.
Milk – 390 ml.
Tomatoes – 5-6 pcs.
Cheese – 200 gr.
Onion – 100 gr.
Butter – 30 gr.
Lasagne sheets– 9 pcs.
Garlic – 2 pcs.
Flour – 1 tbsp. l.
Pepper, salt - to taste

Cooking process:

Peel the onion and cut it into small squares. Chop the garlic cloves. Place everything in a frying pan and fry for just a couple of minutes.
Add the minced meat, mix and fry for about half an hour.
Remove the skin from the tomatoes, chop them, season with spices and put in the oven to simmer for 5-7 minutes.
Let's start preparing the sauce. To do this, melt the butter, add flour to it, mix and pour in milk. Let it simmer over low heat until the mixture resembles liquid sour cream. Let the sauce cool.
Place lasagna sheets on a baking sheet, and place the minced meat on them, then the sauce and finally grated cheese. We repeat the procedure twice more. Place the baking sheet to bake for 20 minutes.
In 20 minutes. Take out the lasagna, sprinkle it with tomatoes and sprinkle cheese on top again. Place back in the oven for another 20 minutes.

Lasagna is ready for the table! Bon appetit!

Delicious classic lasagna with chicken

Chicken lasagna is a delicious twist on a classic Italian dish. In order for the lasagna to turn out well, pay attention to the quality of the products, especially the dough and flour for the bechamel sauce. Don't be lazy and buy the best ingredients. Then even real Italians will not be able to resist your masterpiece!

Portions: 6

Cooking time: 60 min.

Ingredients:

Pasta sheets for lasagna- 1 package
Chicken breast – 600 gr.
Cheese – 300 gr.
Tomatoes – 3 pcs.
Onion – 2 pcs.
Champignons – 200 gr.
Milk – 1 pack
Butter – 120 gr.
Flour – 100 gr.
Nutmeg – 1 pc.

Cooking process:

Wash the chicken breast and cut it into small squares on a cutting board.
Grate the cheese on a coarse grater. Peel and chop the onion.
Boil water and pour it over the tomatoes, leave for half an hour.
Take them out of the water, remove the skin and cut them into pieces.
Fry the chopped onion until golden and add chicken pieces to it. Stir and fry for 5-7 minutes on both sides.
We divide the champignons into small parts. And we send them to the frying pan for ready-frying. Add salt and spices and leave to simmer for 15-20 minutes.
At this time, prepare the sauce. Place the butter in a deep container and bring it to a liquid consistency. Add flour and mix thoroughly. Fry the mixture for a couple of minutes, and then pour in the milk and add the nutmeg. Stir and keep on fire until the mixture becomes viscous.
We take the form in which we will bake the lasagna. Lubricate it with oil and then with a little prepared sauce. Take the lasagna sheets and place them in the pan. Place chicken filling on top of them. Now add tomatoes and cheese.
Let's make another layer like this. Only now generously coat the sheets with sauce.
Place the lasagna in the oven to bake. Let stand for about half an hour.

Ready! Bon appetit!

How to cook lasagna with mushrooms at home?

Lasagna with mushrooms will definitely appeal to lovers of Italian cuisine. The mushroom filling will give lasagna a completely new, light and delicious taste. This original combination of ingredients will definitely surprise everyone!

Portions: 6

Cooking time: 1 hour 15 min.

Ingredients:

Flour – 590 gr.
Egg – 2 pcs.
Minced meat – 350 gr.
Mushrooms – 300 gr.
Tomatoes – 4 pcs.
Cheese – 200 gr.
Carrot – 1 pc.
Onion – 2 pcs.
Salt, seasoning - to taste
Milk – 450 gr.
Butter -65 gr.
Nutmeg – 1 pc.

Cooking process:

Break the eggs into a deep bowl and add 340 g. flour. Mix the lasagna dough. If the dough is too thick, add water.
Fry the minced meat in a frying pan.
Cut the onion and carrots into small pieces and fry until golden brown.
Remove the peel from the tomatoes, cut into 4 parts, pour into a blender bowl and grind into a pulp.
Boil the mushrooms and cut into small squares.
Combine minced meat and vegetables, add spices and salt. Simmer the mixture on the fire for half an hour.
For the sauce, melt the butter in a frying pan, mix it with flour and milk, add nutmeg and other seasonings to taste. Place on low heat and simmer until the sauce thickens and resembles liquid sour cream.
Roll out the dough and divide into 4 parts. Place the first layer on a baking sheet, grease it with sauce, and put mushroom and minced meat filling on top, fill it with sauce and cover it with cheese. Repeat layers 3 more times. Cover the last layer thoroughly with oil.
Place the lasagna in the oven for half an hour.

Bon appetit!

Homemade lasagna with pita bread

Lasagna with pita bread is an original take on a classic Italian dish. This base will perfectly replace classic pasta dough and preserve its unique taste. Choose your favorite filling, add tomatoes or champignons and invite guests!

Portions: 6

Cooking time: 1 hour 10 min.

Ingredients:

Lavash – 5 sheets
Bulbs – 2 pcs.
Minced meat – 500 gr.
Tomatoes – 700 gr.
Flour – 40 gr.
Butter (butter) – 40 gr.
Milk – 400 ml.
Cheese – 150 gr.
Seasoning, salt, nutmeg - to taste

Cooking process:

Peel the onion and chop finely. Place in a frying pan and fry until golden brown. Then add the minced meat, mix, add seasonings and salt and fry for 15-20 minutes.
Cut the tomatoes into several slices or pieces. And simmer until they become very soft. Now mash them with a fork, forming a homogeneous paste.
We introduce the finished tomatoes into the main frying. Stir and leave over low heat until the liquid evaporates.
In a separate frying pan, prepare the bechamel sauce. To do this, melt the butter, mix it with flour and fry for 5 minutes. After this, add milk, a little grated cheese and nutmeg, add salt and leave on the stove until ready. The finished sauce should resemble sour cream.
Grease the bottom of the baking sheet with oil and place the first sheet of pita bread. Lubricate it with sauce, and place the roast on top, pour it over again with sauce and sprinkle with cheese.
We repeat the procedure with all the sheets of pita bread. Sprinkle the latter with a little more cheese than usual.
Place the lasagna in the oven and bake at 180 degrees until done, about half an hour.

Time to set the table! Bon appetit!

Meat lasagna in tomato sauce

Meat lasagna in tomato sauce is a wonderful decoration for a holiday table. This is a very simple version of classic lasagna. Tomato sauce will saturate the filling well and make it soft and tender, which means you don’t need to add bechamel. Your efforts will definitely be appreciated!

Portions: 4

Cooking time: 50 min.

Ingredients:

Minced beef – 450 gr.
Onions – 1 pc.
Pepper – 1 pc.
Garlic – 2 pcs.
Tomato sauce – 800 gr.
Ketchup – 80 gr.
Tomatoes – 350 gr.
Wine vinegar – 1 tbsp. l.
Spices, salt - to taste
Pasta sheets for lasagna – 1 pack
Cheese (ricotta) – 450 gr.
Cheese (mozzarella) – 400 gr.
Cheese (Parmesan) – 100 gr.
Vegetable oil – 2 tsp.

Cooking process:

Fry the minced beef in a frying pan in vegetable oil.
Wash the vegetables and remove everything unnecessary (skin, petioles, tails, husks). Cut everything into small pieces. And we send the peppers, onions and chopped garlic to fry.
Now mix the vegetables and minced meat and fry for another 5 minutes.
Add tomato sauce, ketchup and chopped tomatoes. Season the roast well with spices.
Place the first layer of lasagna sheets on a baking dish, brush them with our meat frying mixture, and sprinkle grated ricotta and mozzarella cheese on top.
Then add a layer of pasta sheets again and repeat the previous step. Cover the last layer well with Parmesan cheese, cover everything with foil and set to bake at 180 degrees. Bake for about 30 minutes. until fully prepared.
Cool the finished lasagna for 10 minutes.

Let's serve! Bon appetit!

Step-by-step recipe for making lazanya in a slow cooker

Lasagna in a slow cooker is a very tasty and easy to prepare Italian dish recipe. The multicooker perfectly maintains one temperature and does not overheat, so all layers of lasagna will be baked evenly. The result will be simply delicious!

A portion: 6

Cooking time: 90 min.

Ingredients:

Lasagne sheets – 200 gr.
Minced meat – 500 gr.
Onion – 1 pc.
Carrots – 1 pc.
Pepper – 1 pc.
Garlic – 2 pcs.
Pepper - to taste
Salt - to taste
Cheese – 400 gr.
Butter (butter) -70 gr.
Flour – 70 gr.
Milk – 400 ml.
Nutmeg – 1 pc.

Cooking process:

Prepare bechamel sauce in a multicooker bowl. To do this, spread the butter and set it for 10 minutes until it melts. Now add flour to it and stir well. Set the timer for 5 minutes and fry the mixture. After this, add milk, cheese, nutmeg and spices. Set the frying for 15 minutes, during which time the sauce should acquire the consistency of low-fat sour cream. Pour the sauce into a bowl.
Now chop the onions, carrots and peppers. Fry the mixture until golden brown, then add the minced meat to the vegetables and fry until completely cooked. Season and salt our mixture.
Now we cover the bottom of the multicooker with special parchment. Place the lasagne sheets so that they cover the entire surface. And on top of them we put fried vegetables and meat. Pour the sauce over everything and sprinkle cheese on top. Layer the lasagne again and repeat the whole process. Sprinkle the last layer with cheese as liberally as possible.
Set the multicooker to “stew” mode for an hour.

Take out the lasagna and let it cool. Ready! Bon appetit!

Lasagna with minced meat is one of the most popular variations of the Italian dish, which is easy to prepare at home. Ready-made lasagna sheets, pita bread, sheets of unleavened dough, pasta and even some vegetables can serve as dense layers between which the minced meat is placed. Minced meat can also be different: chicken, pork, pork-beef, etc.

Classic recipe for lasagna with minced meat in the oven

The main components of this recipe are ready-made lasagna sheets and minced meat. Traditional béchamel sauce is used for filling, and the dish is baked under a layer of grated cheese. To bake, you will need a baking sheet or rectangular pan.

Cooking time: 50-60 minutes

Number of servings: 8.

1 hour. 25 min. Seal

Bon appetit!

Lasagna with minced chicken and bechamel sauce

The minced chicken in this recipe can be used either ready-made or made by yourself by grinding the chicken fillet in a blender or meat grinder. Classic béchamel sauce harmonizes perfectly with lasagna and chicken; the dish is satisfying, but does not leave a feeling of heaviness.

Ingredients:

Minced chicken – 300 g.
Lasagna – 1 package.
Onions and carrots - 1 pc.
Tomato paste – 1 tbsp. l.
Garlic – 3-4 cloves.
Butter or margarine – 100 g.
Flour – 100 g.
Cheese – 200 g.
Milk – 400-500 ml.
Salt, pepper, nutmeg to taste.

Cooking process:

Make vegetable frying from chopped onions and carrots, keeping them in a frying pan with oil for about 10 minutes with regular stirring.
Place the minced meat over the vegetables and fry together with them until almost done. Then add tomato paste, salt, garlic and seasonings and simmer for 7-10 minutes, making sure that the food does not burn.
Melt butter or margarine in a saucepan or saucepan. Turn the heat on low and add the flour, stirring constantly.
Pour the milk into the flour fried in butter, stir thoroughly so that no clots of flour remain. When it starts to boil, stir the contents and keep on the stove until it thickens.
Place lasagna sheets, filling and minced meat in layers in the prepared pan. Before laying out, grease the mold with oil. The last one should be the lasagne sheets. You need to try to distribute the sauce so that there is some left to pour all the layers together.
Grate the cheese on a coarse grater and sprinkle on top of the lasagna. For piquancy, you can mix cheese with spices, such as oregano or a mixture of Italian herbs.
Heat the oven at 180-200 degrees, place the lasagna inside and cook for 30-40 minutes. This juicy Italian dish goes wonderfully with fresh vegetables, green salad and light drinks.

Bon appetit!

A simple and delicious recipe for lasagna with minced pita bread

Lavash is quite capable of replacing classic lasagne sheets. With it, the dish cooks faster and turns out lighter. You can use large sheets or cut them into pieces, thus varying the number of layers and dimensions of the finished dish.

Ingredients:

Minced meat – 500 g.
Lavash – 3 sheets.
Tomatoes – 7 pcs.
Onion – 1 pc.
Cheese – 200 g.
Butter – 3 tbsp. l.
Mozzarella cheese -150 g.
Milk – 250 ml.
Garlic optional.
Salt and seasonings to taste.

Cooking process:

Fry the minced meat and onion in a frying pan. At first it is better to do this without using a lid, so that the excess liquid comes out and the meat component and onions become crispy. Then add salt and spices, close the lid and simmer the contents for 7 minutes.
Peel the tomatoes immediately by scalding them with boiling water or remove them gradually by rubbing the tomatoes through a sieve or grater. You can use a blender. Squeeze the garlic into the tomato mixture (or do not use it) and simmer the tomatoes in a separate container for about 15 minutes, you can add a little salt.
Cook the bechamel filling. Fry the flour in oil for a few minutes, then pour in the milk, stir the mixture and cook until thick.
Prepare the cheese layer in advance. Grate the hard cheese and leave it aside for now. Cut the mozzarella into slices and set aside until ready to use.
Place a sheet of pita bread into a mold that has been oiled on all sides and bottom. Then grease it with stewed tomato pulp. Then pour in some of the bechamel sauce and add a layer of minced meat. On top of the minced meat is some grated cheese.
Repeat layers in the same sequence. And on the top one place tomato paste, bechamel and pieces of mozzarella.
Turn on the oven at 180 degrees. Cover lasagna with foil and bake for 20 minutes. Then continue baking without foil for another 15-20 minutes. The lasagna will turn out appetizing, aromatic, golden brown and incredibly tasty.

Bon appetit!

Lasagna with minced meat and mushrooms at home

Any mushrooms you have are suitable for lasagna, preferably already boiled. Fresh champignons are only suitable for frying. The volume of mushroom mass can be varied to suit your taste.

Ingredients:

Minced meat – 500 g.
Mushrooms – 300 g.
Lasagne sheets – 1 package.
Tomatoes – 3 pcs.
Onion – 1 head.
Vegetable oil – 100 g.
Tomato paste – 2 tbsp. l.
Salt and pepper to taste.
Cheese – 300 g.
Flour – 100 g.
Milk – 700 ml.
Butter – 70 g.
Nutmeg – ¼ tsp.

Cooking process:

Boil mushrooms (all except champignons) in salted water for 20-30 minutes, then rinse and dry. Depending on the size, cut into 2-4 parts, and small ones can be used whole. Fry in a frying pan. If you are preparing lasagna with champignons, just wash them well, cut them and fry them immediately.
Saute onion in half rings in sunflower oil, and then add minced meat to it. Fry the onion and minced meat for 10 minutes without a lid, stirring a couple of times.
Peel the tomato in a way that is convenient for you: you can pour boiling water over it and remove it, or you can try it without using boiling water. Cut the tomatoes into several pieces and place them in the frying pan with the minced meat. Send tomato paste there too. Simmer everything for about 15 minutes.
Prepare bechamel sauce using traditional technology: put a container of butter on the stove, add and stir the flour, pour in the milk and, stirring everything, cook the mixture until the required thickness is reached. During cooking, add nutmeg to taste.
Place a layer of lasagna sheets in a deep and wide pan, coated with oil. Top with bechamel sauce and then minced meat.
Lay out the next layer of sheets again, then the sauce, and then the mushrooms. The last layer in the preparation should be lasagne sheets covered with sauce.
Grate the cheese. You can use any hard cheese, but if you want a dish as close as possible to original Italian cuisine, take Parmesan. Sprinkle cheese on the top layer of lasagna.
Bake lasagna with mushrooms in the oven for 20-30 minutes at 180 degrees. After removing from the oven, you can decorate the finished dish with herbs.

Bon appetit!

Classic lasagna recipe with minced meat and cheese

In this recipe, cheese plays the main role; it is used in three types: Parmesan, ricotta and mozzarella. Instead of bechamel sauce, the lasagna is topped with Italian tomato marinara sauce, which you can buy at the store or make at home.

Ingredients:

Minced beef or pork and beef – 400-500 g.
Lasagna (sheets) – 350-400 g.
Marinara sauce – 800-900 g.
Parmesan cheese – 50 g.
Ricotta cheese – 450 g.
Mozzarella cheese – 600 g.
Garlic – 2 cloves.
Olive oil, salt, pepper, oregano, parsley.

Cooking process:

Fry the minced meat in oil along with chopped garlic, oregano, pepper and salt.
Add the marinara sauce to the minced meat, mix the ingredients and keep in the pan for a few minutes until the sauce reaches the temperature of the minced meat.
Grate Parmesan and divide into 2 parts. Mix one half with crumbled ricotta cheese, set the other half aside.
Cut the mozzarella into slices and leave aside for a while.
Line the pan with parchment or grease it with butter and sprinkle with flour. Place some of the minced meat in the first layer.
Place lasagna sheets on the layer of minced meat, then some ricotta with Parmesan and some slices of mozzarella.
Repeat the layers again: minced meat with marinara, lasagne sheets, then cheeses - grated and sliced.
Cover the last layer of sheets with a thin layer of minced meat and finish laying the layers with cheese.
Place the foil-covered lasagne in the oven, turn on 180-190 degrees and bake for 15 minutes. Then remove the foil, increase the temperature by 10-20 degrees and cook for another 20 minutes.
Serve the finished lasagna with chopped parsley. You can use other greens to suit your taste.

Bon appetit!

Lazy lasagna with minced meat - a simple and quick recipe

This recipe uses boiled pasta instead of lasagne sheets. This dish can be prepared from a mixture of different types of pasta. You can also use unused pasta that has been sitting in the refrigerator.

Ingredients:

Minced meat – 0.4-0.5 kg.
Champignons – 250 g.
Tomatoes – 200 g.
Onion – 100 g.
Cheese – 200 g.
Pasta – 500-600 g.
Flour – 70 g.
Milk – 500 ml.
Butter – 50 g.
Salt, seasonings, vegetable oil.

Cooking process:

Boil the pasta until half cooked, drain in a colander. It is recommended to take hard pasta and it is better if it is large and curly. Spaghetti and lasagna noodles are not suitable.
Fry the minced meat with chopped diced onion in a frying pan for 10-15 minutes.
Turn the champignons into slices and fry separately. This will take just a couple of minutes.
Peel the tomatoes, cut them into cubes and add to the mushrooms. Add salt and pepper, stir and keep the mixture in the pan under the lid for 7-10 minutes.
Then mix the minced meat and the mass of mushrooms and tomatoes, simmer everything under the lid for 5-7 minutes.
Cook the sauce from flour, butter and milk. The sequence of actions is as follows: gradually add flour to the oil heated in a frying pan and stir it with a spatula. Then slowly pour in the milk, ensuring the mixture has a uniform consistency by constantly stirring. Be sure to knead any lumps if they do form. Keep the sauce on low heat until it reaches the desired thickness. Add salt and ground pepper to the sauce after cooking.
Grate the cheese using a grater. Any type of hard cheese is suitable for lasagna; again, you can use a product that has been left in the refrigerator.
Prepare a baking dish. You can use glass, metal or silicone. Any of them should be greased with oil before laying out the layers of the dish.
Place pasta in the first layer. Sprinkle them with a little cheese, and then lay out some of the minced meat with mushrooms. Pour over the sauce. Continue layering in the same order until the products are completely used.
Sprinkle cheese on top of the puff pastry and place in the oven. At a temperature of 180-190 degrees, bake lasagna for 20 minutes. Serve the dish with fresh herbs or vegetables.

Bon appetit!

Delicious zucchini lasagna with minced meat

This recipe is ideal for healthy eaters and zucchini lovers. In this lasagna, layers of dough are replaced with layers of vegetables, which makes the dish less caloric.

Ingredients:

Minced pork or beef – 400 g.
Large zucchini – 2 pcs.
Tomatoes – 2 pcs.
Onion – 1 pc.
Garlic – 3 cloves.
Hard cheese – 200 g.
Butter – 30 g.
Flour – 70 g.
Milk – 250 ml.
Vegetable oil, salt, pepper, seasonings.

Cooking process:

Peel the zucchini from unnecessary top layer and inner pulp with seeds. Cut them into long slices - preferably the length of the lasagna baking dish, but not necessary. Fry the vegetables on both sides for a couple of minutes until they become soft but do not fall apart.
Subject the minced meat to heat treatment. Fry it in a frying pan to remove excess liquid, add the diced onion and also fry it along with the minced meat.
Place tomatoes, peeled and cut into pieces, into the minced meat. Cover the container with a lid and simmer over low heat for 10 minutes. At the end of simmering, add chopped garlic. Balance the taste with the amount of spices and salt.
Prepare the sauce to top the lasagna. Pour milk into the flour fried in butter and create a homogeneous mass from all components, reminiscent of sour cream in thickness. To do this, just keep the sauce on the fire for 5-7 minutes after boiling.
In a pan protected from burning with oil or parchment, begin laying layers of lasagne. First - a layer of zucchini, then - the minced meat filling and part of the sauce. Repeat this until you run out of food.
Grate the cheese and sprinkle it over the top of the layered dish. Bake lasagna for 20 minutes at 180 degrees. After turning off the oven, hold for another 10 minutes and serve in portions. Zucchini lasagna goes well with creamy garlic sauce and fresh bread.

Bon appetit!

Step-by-step recipe for lasagne in tomato sauce

The sauce for this dish is prepared using tomato juice, but you can also use fresh tomatoes chopped in a blender. Tomato notes will prevail in lasagna, and the cheese crust will give a creamy flavor.

Ingredients:

Lasagna plates – 1 package (300-400 g).
Minced meat – 500 g.
Tomato juice – 0.5 l. or tomatoes - 700 g.
Cheese – 300 g.
Onion – 1 head.
Garlic – 3 cloves.
Vegetable oil, salt, pepper, basil.

Cooking process:

First of all, prepare the tomato sauce. To do this, take half a liter of tomato juice, pour it into a saucepan, boil, and then evaporate a little for 10-15 minutes. Add dried basil to it. If you use tomatoes, you need to peel them, put them through a blender, and then place them in a frying pan and simmer for 10-15 minutes over low heat. Then add salt and basil to the sauce.
Fry the minced meat in a frying pan along with small onion cubes. If the minced meat is dry, you can add a few tablespoons of water and simmer it under the lid. At the end of cooking, add chopped garlic, salt and pepper to the minced meat, make sure there is a sufficient amount of flavor enhancers.
Grate the cheese on a coarse grater and set aside. Since it will be needed not only for sprinkling the top, but also for the layer, its volume can be increased.
Grease a deep, thick-walled pan with oil. Place lasagne slices, then a few spoons of sauce, followed by minced meat and a thin layer of cheese. Continue this rotation until the food supply runs out.
Sprinkle cheese on top of lasagna and pour remaining sauce over it. Bake the dish for 25-35 minutes in the oven at a temperature of 180-190 degrees. Serve with your favorite vegetables - fresh or pickled.

Bon appetit!

Homemade eggplant lasagna with minced meat

This recipe replaces the lasagna sheets with layers of eggplant. Since this vegetable goes well with all the products that make up lasagna, the dish turns out delicious. An important point in its preparation is preparing the eggplants and removing excess bitterness from them.

Ingredients:

Eggplants – 0.4 kg.
Tomatoes – 0.3 kg.
Onion – 0.1 kg.
Minced meat – 0.5-0.6 kg.
Cheese – 200 g.
Basil, oregano, marjoram - ¼ tsp each.
Salt, pepper, vegetable oil.

Cooking process:

Before cooking, cut the eggplants into longitudinal slices 2-3 mm thick. Place them in a bowl of water, add salt and leave for 20-30 minutes. At the end of the specified time, rinse the eggplant plates removed from the salt water. Let them dry and then fry in a frying pan until they become translucent. It is important not to overcook the vegetable in the pan.
Make the minced meat: fry it with onions until golden brown and the moisture has evaporated. Add a little salt and pepper - it is better to make up for the lack of these components at the end of cooking.
Cook tomato sauce. To do this, prepare the tomatoes: remove the skin from them, chop in a blender and boil in a container with a lid for about 15 minutes. Add basil, oregano and marjoram to the sauce, as well as garlic passed through a garlic press.
Place a layer of eggplants in the oven-prepared pan. Afterwards, distribute some of the minced meat over it and pour in some tomato sauce.
Repeat the sequence of laying out the layers several times, and cover the last one with thickly grated cheese. If you like more calories, you can “draw” a mayonnaise mesh before the cheese layer.
Bake eggplant lasagna for 30 minutes in the oven at 180-190 degrees.

Bon appetit!

How to cook lasagna with minced meat in a slow cooker

In a multicooker, lasagna is prepared quickly and easily, the only caveat is that it is difficult to choose the sheets according to the shape of the unit’s bowl, but they can be broken. Otherwise, the recipe is almost no different from the classic. It also uses minced meat, a mixture of cheeses and Italian herbs.

Ingredients:

Minced beef – 500 g.
Lasagna plates – 400 g.
Onion – 1 head.
Tomatoes – 300 g.
Garlic – 3 cloves.
Sugar – 1 tsp.
Tomato sauce – 100 g.
A set of cheeses: mozzarella, ricotta, parmesan - 150 g each.
Italian herbs – 1 tsp.
Salt, olive oil, pepper.
Parsley.

Cooking process:

Before putting the lasagna components into the slow cooker, you need to prepare some products. So, the minced meat must be fried in a frying pan with onions for several minutes, without overcooking it. Place garlic, salt and Italian herbs in a pan. Turn off the stove and let the meat sit while the tomatoes are prepared.
Pass the tomatoes through a blender. Whether it is necessary to remove the skin from them first is up to you to decide. Still, in a blender it will be crushed as much as possible and is unlikely to spoil the consistency. Afterwards, the tomatoes need to be placed in a frying pan with minced meat. Turn on medium heat, add a spoonful of sugar and simmer the mixture under the lid for 15 minutes.
Crumble the ricotta cheese and mix with grated Parmesan and finely chopped parsley.
After greasing with oil, pour a few tablespoons of tomato sauce into the multicooker bowl (you can use ketchup).
Line the bottom of the bowl with lasagna slices, breaking some of them to form a single layer.
Then place a layer of minced meat with tomatoes on the plates.
Grate or cut the mozzarella into strips and place a layer of it on the minced meat, then sprinkle with ricotta, Parmesan and herbs. Repeat the layers several times. Finish the styling with cheese, of course.
Set the multicooker to “Baking” mode. Close it with a lid and cook lasagna at a temperature of 120 degrees for 40-45 minutes.
Serve lasagna in portions with chopped herbs.

Bon appetit!