How to cook lasagna with minced meat and cheese. Lasagna with minced meat - the right recipes. How to quickly and tasty cook lasagna with minced meat. Lasagne Bolognese according to the classic recipe

Now we will learn how to cook lasagna at home. The main secrets of preparing the most delicious Lasagna from Italian culinary masters. How to prepare the dough, minced meat and bake it in the oven, resulting in a delicious Lasagna, everyone will understand the first time, even if you are preparing Lasagna for the first time.

Secrets of making lasagna at home

Lasagna is another symbol of Italian cuisine, no less significant than pasta and pizza. This dish is a multi-layer casserole made from thin sheets of dough, between which layers of filling and bechamel sauce are placed. The top of the lasagna is covered with a golden-brown cheese crust. Interestingly, the ancient Greeks prepared a similar dish, calling it “lasanon” - “hot plates”. The first recipes for lasagna appeared in Italian cookbooks in the 13th century, but in our time lasagna has turned into an international dish that can be prepared at home.

How to cook lasagna: make the dough

The dough for lasagna is made in the same way as for pasta - from durum wheat. You can buy ready-made dry lasagna sheets in stores, but it is best to prepare the dough yourself, in which case the lasagna will turn out especially tender, juicy and tasty.

The lasagna dough is kneaded like dumplings - the flour is collected in a mound, an egg is broken in the middle, salt and olive oil are added. Classic proportions: 250 g of two types of flour, 4 eggs, a pinch of salt and 1 tsp. olive oil. The dough should be tight so that when cooking it does not spread, but retains its shape. After kneading, the dough is wrapped in cling film and left for half an hour in the refrigerator for the traditional “rest”.

A sausage is formed from the “rested” dough and cut into pieces, each of which is rolled out into a thin layer about 2 mm thick and cut into squares or rectangles the size of the mold in which the lasagna will be baked.

Cooking sheets of lasagna dough

The dough is boiled in the usual way, like pasta - in boiling salted water; To prevent the products from sticking together, add a little olive oil to the water. It is better if the sheets remain slightly undercooked, as Italian chefs recommend - “al dente” (“to the tooth”). In this case, the dish will turn out tastier and healthier.

All toppings are good - choose to taste

The meat filling is made from any minced meat or sausages with the addition of onions and vegetables: the ingredients are fried with spices, then stewed for 15–20 minutes with tomatoes or tomato paste. A combination of ground beef, pork and chicken, as well as a combination of meat with fruits, such as pineapples, is considered successful.

The seafood filling, which is prepared from boiled mussels, shrimp and squid, is very tasty. Next, the seafood is stewed with the addition of a glass of water and tomatoes; for piquancy, you can add parsley and nutmeg to the filling. Also used as filling are eggs and any fish, generously seasoned with spices and herbs.

Mushroom filling is made from any mushrooms and vegetables, for example, champignons, eggplants, zucchini, bell peppers and onions go well together. Vegetables and mushrooms are fried, then stewed with tomato paste or tomatoes, then mixed with bechamel sauce. Cheese fillings are very popular, and fruits, berries, dried fruits and nuts are suitable for sweet lasagna - the finished dish is decorated with whipped cream and chocolate on top. In general, the filling for lasagna gives room for creativity, so you can experiment with any products - Italians are very fond of culinary improvisation.

Cooking lasagna at home: choosing cheese

The ideal cheese for lasagna is, of course, Parmesan, which is sometimes mixed with mozzarella, ricotta or mascarpone. The fact is that the combination of Parmesan with these cheeses gives the dish tenderness, juiciness, piquant taste and pleasant aroma. But you don’t have to limit your imagination to only two types of cheese; you can use any hard cheeses with a bright and slightly pungent aroma and soft, delicate cheeses with a delicate taste. Whether to sprinkle cheese on each layer of the dish or just on the top plate is a matter of recipe and personal preference.

What sauce is best for lasagna?

The classic sauce for lasagna is bechamel, it is very easy to prepare. Fry 2 tbsp in 50 g of melted butter. l. flour, pour in 500 ml of cream in a thin stream, cook for 2 minutes until the sauce thickens, then season the bechamel with salt, pepper and nutmeg. Stir the sauce thoroughly until smooth. By the way, cream can be replaced with milk or meat broth.

In addition, tomato sauce with spices and smoked meats, cream sauce, and broth-based gravies are suitable for lasagna. Do not skimp on the sauce for this dish so that the dough sheets are well soaked and the dish is juicy.

Choosing dishes for cooking lasagna

To prepare lasagna, you will need thick-walled dishes in which the dough will not burn - after all, the dish will simmer for 40 minutes at a temperature of 200 ° C. In other words, the cookware must be heat-resistant and reliable; a mold made of ceramics and fireproof glass, cast iron cookware or a container with a non-stick coating are best suited for this purpose.

Bake lasagna in the oven

So, you have cooked the dough sheets, prepared the filling, grated the cheese - all that remains is to assemble the lasagna into a multi-story structure and bake it in the oven. Grease the pan with olive oil and lay out the layers, each layer being made according to the following scheme: lasagne sheet, filling, sauce, grated Parmesan. There can be as many such layers as you like - up to seven; the topmost layer is smeared with sauce and sprinkled with Parmesan cheese again. This is necessary so that a golden crispy crust is formed during baking in the oven. The finished lasagna can be decorated with herbs or fried nuts.

Cooking lasagna at home: secrets of Italian chefs

When kneading the dough, it is best to take two types of wheat flour - higher and second; lasagna experts say that in this case the dough turns out tastier.

If during the kneading process you feel a lack of moisture and the dough crumbles, under no circumstances should you pour water into it; it is better to add an egg or a little olive oil, as water will make the dough hard.

If you bought ready-made sheets of dough to prepare lasagne at home, carefully study the instructions on the package, as some manufacturers recommend not boiling the sheets, but simply soaking them in water - it all depends on the composition and method of preparing the dough.

Italians lay the dough squares crosswise - that is, the new layer of dough should be perpendicular to the previous layer. This makes the lasagna more stable, so it doesn’t fall apart when cut and looks aesthetically pleasing. If we cook lasagna at home in a slow cooker, we should place sheets of parchment paper on the bottom of the bowl to prevent the dish from burning. The lasagna is wrapped in parchment before cooking in the oven, or even better, use a baking sleeve.

Neapolitan lasagne recipe

Once you've learned how to make classic lasagna at home, try making this dish with eggs and meatballs using the Neapolitan recipe.

Boil the dough sheets. Chop 1 carrot, 1 stalk of celery into cubes, chop 1 onion into rings and simmer the vegetables in a frying pan with a little olive oil and 50 ml of dry red wine - cook the vegetables until half the liquid has evaporated. Bring 1 liter of tomatoes in their own juice to a boil; they should simmer over low heat.

For the filling, cut 60 g of Parmesan cheese into thin slices, mix it with 1 raw egg and 400 g of minced beef. Make small meatballs, fry them in a frying pan in vegetable oil and add to tomato sauce. Cut 5 boiled eggs and 150 g of mozzarella into thin slices.

Place layers of boiled dough and filling into the mold in this order - lasagne sheet, sauce with meatballs, mozzarella with eggs - and so on in several batches. Fill the entire pan and top the lasagna with grated Parmesan. Bake it for half an hour in the oven at 200°C and enjoy the exquisite taste of Italian cuisine.

Lasagna with fish and spinach

This unusual lasagna looks beautiful and has a delicate taste. To prepare it, boil 12 sheets of dough and make bechamel sauce - fry 40 g of flour in 40 g of butter, add 350 ml of milk, simmer the sauce for 5 minutes, season it with salt, pepper and nutmeg.

Warm in 1 tbsp. l. vegetable oil 300g frozen spinach until soft, then quarter 4 tomatoes, mix the vegetables with the sauce and dill, which will make the bechamel more fragrant and expressive.

Place sheets of dough in a greased form, first the cod fillet, and then the sauce, which should be sprinkled with grated Camembert. For 300 g of cod you will need 100 g of cheese, the number of layers depends on the height of the mold, the main thing is to cover the last layer with cheese. Bake lasagna for 35 minutes at 200°C

Video: Lasagna with minced meat and cheese - step-by-step cooking recipe

Video: Classic lasagna recipe from Yulia Vysotskaya

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Delicious and satisfying lasagna is a treat originally from Italy, which is prepared with a variety of fillings. The classic recipe for cooking is lasagna with minced meat, but variations of the dish are also possible here. Shredded beef, pork, fish, poultry, vegetables are added to the pasta sheets, spices and cooking techniques are changed.

What is lasagna

The Italian traditional dish of lasagna is a multi-layered structure with sheets of durum wheat dough, fillings and sauces. All components are laid out in layers in a certain sequence and sent to the oven. The result is a delicious, satisfying and beautiful dish, just like in the photo.

Lasagna recipe with minced meat

To cook lasagna you will need a special pasta in the form of rectangles or squares with the same name. It is not necessary to prepare homemade dough yourself; you can buy ready-made sheets in supermarkets. Any recipe for lasagna with minced meat at home will require the preparation of Bechamel (creamy) and Bolognese (meat) sauces.

When preparing lasagna from store-bought sheets, pay attention to the manufacturer's instructions. In some cases, pasta needs to be pre-cooked. Then they need to be dried on a napkin and only then formed into a dish.

With beef

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 136 kcal per 100 grams.
Cuisine: Italian.

A classic Italian recipe - lasagna with minced beef or veal. The recipe calls for fresh tomatoes, but if you don't have tomatoes, use tomato paste or sauce instead. To add an Italian flair to the dish, sprinkle the layers with Parmesan cheese; it goes perfectly with the pasta. You can add mushrooms, such as champignons. Fry them in a frying pan along with the minced meat.

Ingredients:

minced beef – 750 grams;
carrots – 1 piece;
tomatoes – 400 g;
onions – 2 heads;
garlic cloves – 4 pieces;
dry red wine – 200 ml;
celery greens – 1 bunch;
milk – 1 l;
flour – 100 g;
nutmeg – 1/3 tsp;
salt, bay leaf, ground pepper - to taste;
butter – 100 g;
lasagna sheets – 250 g;
vegetable oil - for frying;
hard cheese – 350 g.

Cooking method:

To prepare the meat sauce, chop the onion and garlic, grate the carrots on a coarse grater.
Remove the skin from the tomatoes, after scalding them with boiling water, chop them finely, and chop the celery.
Fry the onion, garlic, add carrots to the pan and simmer for five minutes.
Add celery and minced meat, fry until light brown without any pink spots.
Pour in wine, add tomatoes, salt and pepper. Simmer for about 40 minutes.
For the bechamel sauce, bring the milk to a boil, add nutmeg powder and bay leaf, cover and let it brew for 8-10 minutes.
Then the butter is melted in a cauldron, flour is gradually added and fried until it has a nutty aroma.
Pour milk flavored with spices into a cauldron with flour and butter in a small stream, stirring thoroughly with a whisk. Simmer the sauce a little until it has the consistency of sour cream.
Grease a suitable sized pan with butter and line the bottom with lasagna sheets.
Top with half the meat sauce, a third of the bechamel sauce and a generous sprinkling of grated cheese.
Then again lasagna, meat Bolognese, bechamel, cheese.
The last layer is sheets, milk sauce.
Bake lasagna in the oven at 180 degrees for about 40 minutes. Then sprinkle with cheese and bake again for 15 minutes.
After finishing baking, do not rush to remove the treat from the baking sheet. Let it cool a little so it won't lose its shape and will look beautiful when served.

With pork

Cooking time: 80 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 168 kcal per 100 grams.
Purpose: for lunch, dinner
Cuisine: Italian.

You can prepare lasagna pasta with minced meat at home yourself. For the dough you will need 400 grams of flour, 2 eggs, 1 tablespoon of vegetable oil and salt. A classic dough is kneaded from these ingredients. The elastic mass is thinly rolled out and cut with a knife into layers of the desired size. Kneading will take some time, but homemade dough tastes better than store-bought dough.

Ingredients:

minced pork – 500 g;
hard cheese – 300 g;
lasagna sheets - 8 pieces;
tomatoes – 3 pieces;
milk – 2 glasses;
garlic – 2 cloves;
butter – 3 tbsp. l.;
flour – 2 tbsp. l.;
vegetable oil - for frying;
ground red pepper, basil, salt - to taste.

Cooking method:

Fry the minced meat in a frying pan for 5 minutes, add grated tomatoes, previously peeled, to the meat.
Then add spices, simmer for 5 minutes under the lid, sprinkle with basil and chopped garlic.
Prepare bechamel sauce the traditional way. Fry the flour in butter, pour milk into the flour mixture. Stir, avoiding the formation of lumps. After thickening, add salt, pepper, and nutmeg if desired. Then mix 2/3 of the sauce with the fried minced meat.
Layer 2 sheets of pasta and a mixture of cream and meat sauces. Repeat layers 3 times. The last sheets are poured with bechamel sauce.
Lasagna with meat is baked at 180 degrees for 40 minutes. Sprinkle with grated cheese and place in the oven for another 15 minutes.

With Chiken

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 154 kcal per 100 grams.
Purpose: for lunch, for dinner.
Cuisine: Italian.

One of the variations of lasagna, considered classic, is with minced chicken. It turns out to be less high-calorie and fatty, especially if you do not fry the onion, but simmer it, and use less cheese than indicated in the recipe. You can optionally add chopped mushrooms, carrots, zucchini or other vegetables to the minced chicken.

Ingredients:

minced chicken – 0.5 kg;
onion – 1 pc.;
dried parsley and basil - 1 tsp each;
flour – 40 g;
salt – 1 tsp;
ground black pepper - to taste;
butter – 40 g;
tomato puree – 0.5 l;
milk – 400 ml;
pasta sheets – 500 g;
olive oil – 2 tbsp. l.

Cooking method:

Chop the onion and fry in olive oil until golden brown.
Add minced meat, fry until done. Salt and pepper.
Add tomato puree, simmer for 10 minutes, add parsley and basil.
Prepare bechamel sauce from butter, flour and milk. Salt and pepper the creamy mixture.
We assemble an Italian dish: sheets of pasta, bechamel, meat sauce. We alternate layers until we reach the desired height or the filling runs out.
Fill the last top layer of lasagna with creamy sauce.
Bake at 200 degrees for an hour. Ten minutes before readiness, sprinkle with a layer of hard cheese.

With fish

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 160 kcal per 100 grams.
Purpose: for lunch, for dinner.
Cuisine: Italian.

Another tasty and original way to cook lasagna with minced meat is to use fish. Both white varieties (hake, cod, perch) and red varieties (pink salmon, trout, salmon) are suitable for the dish. If you have a limited budget, you can use cheaper varieties.

Ingredients:

trout fillet – 0.5 kg;
parmesan – 150 g;
mozzarella – 100 g;
dough sheets - 1 pack;
tomato – 1 pc.;
juice of half a lemon;
butter – 70 g;
flour – 2 tbsp. l;
nutmeg - on the tip of a knife;
milk – 0.5 l;
salt, pepper - to taste.

Cooking method:

Grind the fish fillet, carefully check to see if there are any bones left, add salt and pepper, and add the juice of half a lemon. Leave the chopped fish fillets to marinate for an hour in a cool place.
Prepare bechamel according to the classic recipe. Fry the wheat flour in melted butter in a saucepan or deep frying pan, pour in the milk in a thin stream, stirring the sauce constantly. Boil the mixture for 5 minutes, add salt, pepper, nutmeg.
Grease a ceramic, Teflon or glass mold with oil. First lay out the sheets of pasta, then the creamy sauce. The next layer is trout, parmesan and mozzarella. Alternate layers until you run out of fish.
The top layer is lasagne sheets brushed with creamy sauce. On top you can lay sliced tomato and grated hard cheese.
You need to bake the dish in the oven for about half an hour.

From lavash

Cooking time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 162 kcal per 100 grams.
Purpose: for lunch, for dinner.
Cuisine: Italian.

The simplest recipe for lasagna with minced meat is made from Armenian lavash, which replaces regular sheets of pasta. This dish cannot be called a traditional Italian treat, but when you are short on time or don’t have special sheets on hand, this recipe is a real find. You can use any minced meat for lasagna: fish, meat or poultry. To speed up the cooking process as much as possible, the chefs offer a recipe for “lazy” lasagna.

Ingredients:

lavash – 1 package;
minced meat – 0.5 kg;
hard cheese – 200 g;
onions – 1 pc.;
vegetable oil - for frying;
milk – 380 ml;
butter – 150 g;
flour - 3 tbsp. l.;
sugar – 1 tsp;
salt – 1 tsp.

Cooking method:

Peel the onion and chop finely. Fry it in oil in a frying pan.
Add minced meat to the onion, fry until done. Don't forget to stir the mixture so that there are no lumps. Add salt and pepper.
For the sauce, melt the butter in a saucepan and sauté the flour in it until golden brown.
Pour milk into the mixture little by little, stirring constantly with a whisk until smooth. Add salt and sugar. Continuing to stir, boil for 5 minutes.
Cut the pita bread to the size of the mold. Grease the bottom of the dish with oil, then place a layer of pita bread. Spread some of the filling on top, pour the sauce over it and sprinkle with cheese. Lightly press the next layer of pita bread and continue adding layers until the filling is finished.
Cover the top layer of lavash with cheese.
Bake the dish in the oven at 200 degrees for 25 minutes. If the oven has the ability to turn off the top heat, then use this function. If your oven does not have such capabilities, then cover the container with lasagna with foil.

Video

Lasagna(Italian: Lasagna) - a type of Italian pasta, which consists of layers of durum wheat dough, which are layered with various fillings and baked. Lasagna is a traditional Italian dish and there are many variations of its preparation. Today we will prepare lasagna with minced meat and Bechamel sauce, and with the help step-by-step recipe with photos you will prepare the most delicious lasagna.

Ingredients

minced meat (beef + pork) 1 kg
lasagne sheets 180-200 g
tomatoes 500 g
carrot 150 g
onion 200 g
cheese 300 g
parmesan cheese 50 g
garlic 3-4 cloves
vegetable oil
salt

Bechamel sauce

milk 1 liter
butter 100 g
flour 100 g
nutmeg 1 teaspoon

Preparation

Peel the onion and chop finely.

Peel the garlic cloves and press through a garlic press or finely chop.

Wash the carrots, peel and grate on a coarse grater.

Wash the tomatoes, remove the skins from them and grind them in a blender or grate them.

Heat a little vegetable oil in a large frying pan and lightly fry the onion and garlic in it.

Add carrots to the onions and fry them for a few more minutes.

Place the minced meat in the pan, add salt, add spices to taste and continue to simmer for 15-20 minutes.

Add the tomatoes to the minced meat, mix well and let simmer for another 5 minutes, then remove the pan from the heat.

Making Bechamel sauce

Place a small saucepan (it is better to use a thick-bottomed pan to avoid the sauce burning) and melt the butter in it. Add flour to the butter and mix very thoroughly.

Lightly fry the resulting mass.

Pour in milk in a thin stream, stirring all the time. It is necessary to stir the sauce very well so that there are no lumps left. Continuing to stir, bring to a boil and leave to heat until the sauce thickens. Salt, add nutmeg, mix well again and remove from heat.

Grate the cheese on a coarse grater, and grate the parmesan on a fine grater.

To prepare lasagna, I use ready-made lasagne sheets. Before cooking, carefully read on the packaging how the manufacturer recommends using the leaves (whether you need to boil them first or not); I take dry leaves without boiling them.

Place lasagna sheets in a baking dish (mine measures 22x30 cm).

Place half of the minced meat on top.

Distribute 1/3 of the Bechamel sauce evenly.

Sprinkle with half the grated cheese. Place lasagne sheets on top of the cheese again. Spread the remaining minced meat and cover with half of the remaining Bechamel sauce.

Sprinkle with the remaining half of the grated cheese and place the lasagna sheets on top again.

Cover the sheets with the remaining Bechamel sauce. Place the pan in an oven preheated to 180°C for 40-45 minutes.

After the specified time has passed, remove the lasagna from the oven and sprinkle with grated Parmesan cheese and place in the oven for another 5-10 minutes.

Lasagna is ready. Bon appetit!

Cooking instructions

1 hour Print

1. For minced meat, fry a finely chopped onion until golden brown. Crib How to cut onions

2. Add minced meat to the onion and fry everything together until the meat is cooked. Salt and pepper to taste.
Crib How to cook minced minced meat

3. When the minced meat is ready, you need to add chopped tomatoes without skin (this can be ready-made tomato puree (passata), chopped tomatoes in their own juice, or fresh tomatoes, peeled and finely chopped). Continue cooking over low heat for about 10 minutes to allow excess liquid to evaporate. Add the greens at the end.
Crib How to prepare tomatoes

4. For the bechamel sauce, melt the butter in a thick-walled bowl over low heat, add flour, stir. Add cold milk little by little to the hot mixture (it’s called roux), stirring thoroughly. At this time, it is better to remove the dishes from the heat. When all the milk has been added, place the sauce over low heat and cook, stirring constantly, for about 5 minutes. When the sauce thickens, remove from heat.
Crib How to make bechamel sauce

5. Grease a rectangular heat-resistant dish with butter or line the bottom with baking paper or film, place lasagne sheets to fit the bottom, and spread a little bechamel on top. Place the minced meat on the bechamel, cover with a lasagne sheet and alternate layers until you reach the desired height. The last layer should be bechamel.
Tool Baking paper For even baking, it is better to place open pies and quiches in the oven on a wire rack, and to prevent the sauce boiling from the heat from dripping between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And nothing more is required from paper.

6. Sprinkle the lasagna with grated Parmesan and bake for 30 minutes in an oven preheated to 190 degrees. To prevent the Parmesan from burning, you can cover the pan with foil for the first 20 minutes. Remove the finished lasagna from the oven, let stand for 10 minutes, and then cut into portions. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

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 and seeded 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 lasagna 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.