Cooking lasagna. Lasagna. Lasagna recipe

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

For me, lasagna has always been the pinnacle of culinary art. A rather labor-intensive dish that requires not so much a colossal amount of time as the preparation of several components, which are complex in themselves. My friend’s wife, having decided to pamper her beloved with something delicious, stood at the stove for half a day, saw how her friend swallowed lasagna in the blink of an eye, and said simply: this is the first and last time. Well, or something like that.

The pasta itself can be purchased, which is very convenient and even makes life easier for cooks, or it can be prepared independently. I saw special kitchen devices for rolling out dough into thin layers. I will definitely buy myself such a machine.

There are a surprising number of lasagna filling options. Most often it is a thick meat sauce: Neapolitan, Bolognese sauce or Amatriciana sauce - with minced meat. It turns out very tasty with artichokes and spinach. Most often, lasagna is topped with bechamel sauce or something similar. What is noteworthy is that perhaps in Italy there are certain canons and rules, but in the rest of the world, chefs use their imagination. I remembered the wonderful lasagna with young nettles, it was something. In addition, it is usually sprinkled with grated cheese and baked in the oven or oven.

Actually lasagne (lasagne) is a paste, a pasta product. It is produced or prepared independently at home in the form of a thin flat square or rectangle. Dishes made from such pasta, which is prepared in layers mixed with filling, are a hallmark of Italian cuisine, just like the famous one.

There is a lot of controversy about the origin of the word "lasagna". But most agree that the word is borrowed from the Greek “λάσανα” - hot plates. In world cuisines there are many very similar dishes that can differ significantly from Italian lasagna, but, nevertheless, be just as tasty.

Without going into details, I’ll give a simple example - most likely, everyone from childhood will remember their grandmother’s pancake pie - thin pancakes or pancakes, layered with different delicacies. There are sauces, homemade sausage, or sprats. It’s a little funny, but as a child this was my favorite treat.

Although preparing lasagna at home is difficult, after the second time there are no problems. I know it from myself. The sauce is probably the hardest part.

Homemade lasagna. Classic recipe

Ingredients (4 servings)

• Paste sheets (10x20 cm) 10-12 pcs
• Beef 300 g
• Red ripe tomatoes 4 things
• Carrot 1 piece
• Garlic 2-3 cloves
• Onion 1 piece
• Mixed greens (parsley, petiole celery, dill) 0.5 bunch
• Olive oil 3 tbsp. l.
• Butter 50 g
• Milk 0.5 l
• Heavy cream 100 ml
• White wine 100 ml
• Parmesan 100 g
• Salt, black pepper, dry aromatic herbs, nutmeg, sugar taste

How to cook lasagna

1. While on vacation in Italy, we tried lasagna everywhere. I don't remember once that we didn't like it. It was always special and different. By the way, this dish in restaurants looks quite sloppy, by our standards. Which, however, does not affect the taste.
2. The process of preparing homemade lasagna, provided that you bought the pasta itself, can be divided into three stages.
3. The first stage is preparing the sauces. It's long enough. A good meat sauce takes several hours to prepare and requires attention. Bechamel or any creamy sauce based on flour and butter to your taste is easy to prepare, but requires skill.
4. The second stage is placing the pasta and sauces in a heat-resistant form. Carefully coat all layers of paste.
5. The third stage is baking in the oven or in the oven.
6. However, there is a fourth stage, the most pleasant - lunch, at which lasagna is the main course.

Step-by-step recipe for minced meat sauce

7. If you know how to make Bolognese sauce, Amatriciana sauce or any other meat sauce with tomatoes, cook it. But make it thicker than for paste.
8. I made the sauce using available ingredients that I had at home. A piece of beef pulp, an onion and a carrot, some mixed greens, tomatoes. I deliberately did not use animal fat for the sauce; the dish would already be high in calories.

   Products for meat sauce

9. Grind the beef with a meat grinder to obtain minced meat. In a deep saucepan, heat 3 tbsp. l. olive oil, let it heat a little until a characteristic smell appears. Then, stirring, fry the ground beef in oil for 4-5 minutes.

   Fry ground beef in oil for 4-5 minutes

10. Peel the onions, garlic and carrots. Grate the garlic on a fine grater and finely chop the onion with a knife. Add onion and garlic to the minced meat and continue frying.

    Add onion, stalked celery and garlic to the minced meat and continue frying

11. Finely chop the petiole celery and add to the saucepan. If buying stalked celery is problematic, you can add finely chopped celery roots, parsley, and parsnips.
12. Grate the carrots - not the largest ones. Add to the saucepan, stir and fry for about 10 minutes.

    Grate the carrots and add to the saucepan, stir and fry for about 10 minutes

13. Then add finely chopped parsley, add a little salt and pepper. Add 2 tsp. sugar - to taste. Sugar will make the sauce extremely tasty - sweet and sour. Pour in half a glass of white table wine. Bring to a boil and, covering with a lid, leave to simmer over low heat.
14. Meanwhile, scald the tomatoes with boiling water and remove the skins. Tomatoes for lasagna should be the ripest. Remove seeds from tomatoes and puree in a blender. If it is difficult to buy ripe tomatoes, add half a can of canned tomato pulp, they are sold in 400 g packages. Add tomato puree to the saucepan and add a little hot water - half a glass maximum.

    Add tomato puree to the saucepan and add a little hot water

15. As soon as the sauce boils, add dry aromatic herbs - a “Mediterranean herbs” mixture is ideal. Pour in half a glass of cream.

    Pour in half a glass of cream

16. Next, a long process begins - the sauce is cooked. On the lowest heat, so that it barely boils, it literally simmers. Periodically, but not very often, you need to stir. The most difficult question: how long to cook? For a long time. Minimum 2 hours. The sauce should come out smooth and thick. You should adjust spices, salt and sugar to taste. Consistency - imagine store-bought squash caviar. Somewhere like this.

    The sauce should be smooth and thick

Preparing bechamel sauce

17. If you know how to cook bechamel, this is the best option. Just don't go overboard with the spices. Actually bechamel is a basic (main) milk sauce. Those. Other sauces are made on its basis, which are often called bechamel, despite the presence of a bunch of ingredients in them. In theory, béchamel is roux and milk. Roux is a heat-treated mixture of flour and fat. The roux is diluted with milk - at room temperature and brought to a boil. After adding salt and spices, bechamel is obtained. After adding minor ingredients, a derivative sauce is obtained.

    Butter, flour and milk - all you need for milk sauce

18. But this is not so important. Melt the butter in a separate frying pan. An important point: butter, not spread or margarine. As soon as the butter melts and begins to bubble, add 1-1.5 heaped tablespoons of flour and immediately begin stirring with a wooden spatula. The flour should mix with the fat and become very smooth. Lumps are not allowed.

    As soon as the butter melts and starts to bubble, add 1-1.5 heaped tablespoons of flour

19. Immediately, stirring continuously, begin to pour in the cold milk in a thin stream, trying to break up any lumps and ensure that the sauce is completely homogeneous. The amount of milk is not necessary every time. You want the finished sauce to be slightly runny. Cook the sauce over low heat for 10-12 minutes.

    Stirring continuously, begin to pour in cold milk in a thin stream.

20. Add a pinch of ground nutmeg and salt. By the way, a little black pepper will also improve the taste very well.

    Add a pinch of ground nutmeg and salt

21. If the sauce has become too thick, you can add a little hot milk. If it is too liquid, knowledgeable people recommend throwing a piece of butter into the finished sauce, after rolling it in flour.

Method for laying lasagne sheets

22. The most interesting part of the cooking process is placing it in a heat-resistant form. The shape and size of the leaves vary greatly. It is worth preparing in advance a suitable ceramic or glass mold of the required size. I specifically bought a 20x20 cm square pan with a high side.
23. Store-bought paste measuring 10x20 cm fits perfectly into this mold, two leaves side by side. The paste is sold in two types. The first pasta requires pre-boiling. The second is placed dry in the mold.

    Store-bought lasagna size 10x20 cm

24. I bought pasta that does not require boiling - subito in forno. After thinking a little, I decided to soak the lasagna leaves in hot water for a couple of minutes. However, as it turned out, this could not have been done.

    After thinking a little, I decided to soak the lasagna leaves in hot water for a couple of minutes

25. Next, lightly grease the square pan with butter, especially the walls. Place 2 tbsp on the bottom. l. milk sauce and distribute it evenly over the entire area. Place two rectangular sheets side by side.

Lasagne, along with pizza, has literally become the hallmark of Italian cuisine. This is a dish made from several sheets of dough with a variety of fillings, sauce and cheese.

History of the dish

According to some historians, a dish similar to lasagna was known in ancient Rome. Its modern version appeared in the province of Emilia-Romagna. Here is the city of Bologna, of which it is recognized as a culinary masterpiece. That is why The traditional way to prepare this dish is lasagna Bolognese..

Subsequently, lasagna began to be prepared throughout Italy. Practically Each area has its own secrets the creation of this “work of Italian classics”.

In different regions of Italy, different types of cheese are added, the composition of the sauce and filling are different. Somewhere the dish is prepared with regular tomato sauce, somewhere - exclusively with Bechamel sauce. Possible filling options include: minced meat, seafood, sausages, vegetables, fruits and berries.

Ingredients

Recipe for making Italian lasagna at home requires the following ingredients:

• pasta or lasagna dough;
• cheese;
• sauce;
• filling.

Paste

Exists Several different cooking methods:

• make your own pasta;
• buy lasagne sheets from the store in finished form;
• don't use paste at all, but transfer the filling with pita bread, pasta, puff pastry or pancakes.

If you want to make traditional Italian lasagna, It’s better to make the dough yourself.

According to the classic recipe for making dough for lasagne sheets at home you will need:

• premium flour - 250 grams;
• 2nd grade flour or durum flour (GOST 16439-70 must be indicated on the packaging) - 250 grams;
• eggs - 4 pcs.;
• olive oil - 1 tsp;
• salt.

High-grade flour and durum flour (made from durum wheat) are mixed and poured onto the table in a heap. Make a hole in the center of the slide and pour the eggs into it. Then add salt, olive oil and knead the dough. Please note that this is a rather long process. When the dough becomes plastic, it's ready.

Place the finished dough in the refrigerator to rest for about half an hour. Then they take it out, roll it into an oblong sausage and cut it into equal pieces. Each piece is rolled out thinly. The thickness of the finished layer is 1.5-2 mm.

If you are using store-bought paste, Be sure to read the cooking instructions on the package. Some types of leaves are first boiled, others are simply soaked in water.

To boil the pasta, you need to boil water (1 liter per 100 g), add olive oil (thanks to it the pasta will not stick together), salt and place the sheets one by one in a pan with boiling water. Boil until half cooked or “al dente” (Italian: “by the tooth”).

Sauce

There are a great variety of sauces for lasagna: tomato and cream, based on broths and with the addition of all kinds of sausages or smoked meats, with vegetables and seasonings. Nevertheless, Bechamel remains the classic sauce for this dish.. Another popular sauce for various types of pastas and pasta is Bolognese.

Like other ingredients, you can buy them in the supermarket, but your culinary experiment will be much more successful, if you prepare Bechamel or Bolognese in your own kitchen.

"Béchamel"

You will need the following products:

• 50 grams of butter;
• 0.5 l cream;
• 2 tbsp. spoons of flour;
• salt.

Melt butter in a saucepan, add flour and fry for 2 minutes, stirring constantly. At this time, heat the cream in another saucepan, bringing it to a high temperature, but without letting it boil, add salt.

It is very important that the cream is hot, this will reduce the possibility of lumps forming in the sauce. Cream is added in small portions to the fried flour, stirring continuously. The sauce is ready! The consistency should be similar to sour cream..

In "Béchamel" can you add some seasonings?, and replace the cream with milk or meat broth.

You can watch the recipe for classic Bechamel in the video:

"Bolognese"

To prepare the sauce, take:

• 600-700 grams of minced pork and beef;
• tomatoes – 5-6 pcs. (they can be replaced with 400 g of canned tomatoes);
• onions – 2-3 pcs.;
• 2 cloves of garlic;
• dry wine – 100 ml;
• butter - 1-2 tbsp. spoons;
• olive oil - 4-5 tbsp. spoon;
• fresh parsley or basil;
• salt;
• pepper.

The tomatoes must be washed and the skins removed. To do this, make a cross-shaped cut in place of the stalk of each tomato and pour boiling water over. After two minutes, transfer to cold water. The skin will come off easily.

After this, the tomatoes are crushed in a blender, the peeled onions, garlic and herbs are finely chopped. In a saucepan heat butter and olive oil together, lay out the onion, salt, pepper and fry until soft.

Add 1 clove of finely chopped garlic, fry for another minute and transfer the onion and garlic from the saucepan to a bowl, leaving the oil in the saucepan. Place minced meat in it and fry it, separating large lumps with a spatula, until cooked over medium heat.

Then add tomatoes and fried onions to the minced meat, mix, pour in wine and simmer for 3 minutes, stirring continuously. The sauce remains to be salted, peppered and simmered at low temperature under the lid for about half an hour. Add greens and a second clove of garlic to the finished Bolognese, mix and leave to finish under the lid.

If desired, you can sweeten it a little or add tomato sauce.

You can see another recipe for Bolognese sauce in this video:

Cheese

In lasagna according to the classic recipe cheese must be added. For lasagna, Bolognese is exclusively Parmesan. Other variations of this dish allow the use of mozzarella or ricotta, as well as their combinations. Parmesan and mozzarella will add sharpness and tenderness to the lasagna. Hard cheeses will be good in a duet with soft, creamy ones.

The required amount of cheese and method of preparation depend on the recipe. Sometimes every layer of lasagna is sprinkled with cheese, sometimes only the top layer. There are types of lasagna that, in addition to pasta, are prepared only with cheese and sauce.

Filling

In principle, it can be anything, from meat to vegetables and fruits.

Classic lasagna - with minced meat, of course., the recipe for which is very simple. Traditionally, minced meat is simply fried with vegetables and onions and stewed with tomatoes or tomato sauce.

Seafood is also an excellent filling for this dish. To prepare it, take peeled shrimp, mussels and squid in equal proportions (about 200 g each), boil them until half cooked, and then simmer in a frying pan with finely chopped tomatoes, olive oil, a glass of water and a bay leaf for about 15 minutes. Shortly before readiness, add chopped parsley.

This stuffing combined with Bechamel sauce and cream cheese. Sauce is poured into the bottom of the mold, then a layer of pasta is laid out, seafood is placed on top, then the sauce is again greased and sprinkled with cheese. This is repeated several times. Bake lasagna with seafood in the oven for about 40 minutes.

How to cook lasagna with minced meat at home - watch the recipe for cooking at home in this video:

Delicious non-standard recipes

Vegetarian

To prepare vegetable lasagna at home using this recipe you will need:

• 5-6 sheets of paste;
• 200 grams of champignons;
• eggplant;
• 2 bell peppers;
• zucchini;
• bulb;
• Parmesan;
• Mozzarella;
• Bechamel sauce;
• olive oil;
• tomato paste;
• salt.

First you need to fry the finely chopped champignons. Cut the eggplant, zucchini and peppers into cubes. Then pour olive oil into the pan, fry the chopped onion, add vegetables and fry everything together for a few more minutes. Add 1-2 tablespoons of tomato paste to the vegetables, then simmer for 10 minutes. When the vegetables have cooled down a bit, champignons and Bechamel sauce are added to them.

A sheet of pasta is placed in a greased form, with vegetable ragout and mozzarella on it. In this way, at least 5 layers are made. The dish is baked in the oven for about half an hour.

Dessert

To prepare this Italian-style dessert you will need:

• 3-4 sheets of paste;
• 400 grams of canned cherries;
• 0.5 kg of cottage cheese;
• 100 ml cream;
• 4 tbsp. spoons of sand for berry filling;
• 50 g sand for curd filling;
• 1 teaspoon cinnamon;
• 1-2 tbsp. spoons of chopped almonds;
• 1 tbsp. spoon of lemon juice;
• 1 packet of vanilla sugar;
• butter (for greasing the mold).

Canned cherries without syrup are mixed with almonds, cinnamon and sugar to make the berry filling. For the curd filling Beat cottage cheese, cream, vanilla and regular sugar and lemon juice with a mixer until smooth.

The pasta should be boiled until tender and cooled. Place a layer of pasta in the prepared pan, then a layer of curd filling, then a layer of berries, and so on, layer by layer. Dessert is being removed in the refrigerator for at least an hour. Before placing on the table, the dish can be coated with whipped cream and sprinkled with nuts.

Cold with fish

1. Read the information on the package of lasagna sheets. Sometimes they do not require pre-cooking.
2. If according to the instructions you need to boil the sheets first, place them in boiling salted water. Cooking takes literally 3 minutes, since the sheets should remain somewhat harsh.
3. The sheets may stick together during cooking. To prevent this, cook them in parts or one at a time, and add a little vegetable oil to the water. After cooking, place the sheets in a single layer on a clean towel to dry slightly.
4. If you prefer to make your own dough, there is a recipe for homemade lasagna sheets at the end of this article.
5. Lasagna should be cooked in a thick-walled container with high sides. Choose a pan that is not too large so that the lasagna does not turn out low. It should have at least 3-4 layers of dough.
6. Let the lasagna cool slightly before cutting.

Ingredients

• 2 tablespoons olive oil;
• 1 onion;
• 500 g minced beef;
• salt - to taste;
• 500 g passata or fresh tomatoes without skin, cut into small cubes;
• 1 teaspoon dried basil;
• 40 g butter + some for greasing;
• 40 g flour;
• 400 ml milk;
• salt - to taste;
• ground black pepper - to taste;
• 250 g lasagne sheets;
• 50 g parmesan.

Preparation

Heat oil in a frying pan and sauté finely chopped onion until golden brown. Add the minced meat and fry, stirring, until the meat is cooked. Season with salt and pepper.

Add the passata or tomatoes, stir and cook over low heat for about 10 minutes. Then combine the mixture with basil.

Melt butter in a saucepan over moderate heat. While stirring with a whisk, add flour. Continuing to whisk the mixture, gradually pour in the milk. Cook the béchamel sauce, stirring constantly, until it thickens. Season with salt, pepper and nutmeg.

Grease a baking dish with oil. Place some lasagna sheets on the bottom and cover them with some of the sauce. Spread some of the meat filling on top. Repeat layers. There should be bechamel sauce on top, sprinkled with grated Parmesan. Bake for 30 minutes at 190°C.

Ingredients

• 2 teaspoons olive oil;
• 450 g minced beef;
• 2 cloves of garlic;
• 1 teaspoon dried oregano;
• salt - to taste;
• ground black pepper - to taste;
• 900 g;
• 450 g ricotta;
• 50 g parmesan;
• ¼ bunch of parsley;
• 350 g lasagna sheets;
• 700 g mozzarella.

Preparation

Heat oil in a large frying pan. Place the minced meat there and fry until done. Drain excess fat from pan.

Add chopped garlic, oregano, salt and pepper to the meat and fry for another minute. Add the marinara, stir and cook until the sauce is heated through. Mix the ricotta, half the grated Parmesan, almost all the chopped parsley, pepper and salt.

Spread some of the meat filling over the bottom of the baking dish and cover it with some of the lasagne sheets. Brush the sheets with some of the cheese mixture and top with some of the chopped mozzarella. Repeat layers. Top the final layer of lasagna sheets with the meat mixture, mozzarella and grated Parmesan.

Cover the pan with foil. Bake lasagna for 15 minutes at 190°C. Remove the foil, increase the temperature to 200°C and cook for another 20 minutes. Before serving, sprinkle lasagna with chopped parsley.

Ingredients

• 700 g tomatoes;
• 200 g champignons;
• 500 g tomato paste;
• 1 onion;
• 4½ teaspoons dried basil;
• salt - to taste;
• 500 g boiled chicken;
• 2 eggs;
• 900 g lean;
• 80 g hard cheese;
• ½ bunch of parsley;
• ground black pepper - to taste;
• a little butter;
• 350 g lasagna sheets;
• 300 g mozzarella.

Preparation

Cut the tomatoes into cubes and the mushrooms into slices. Place the tomatoes and mushrooms in a saucepan, add tomato paste, finely chopped onion, basil and salt. Let it boil, reduce heat and simmer covered for 25 minutes. Add the chicken pieces and cook for a few more minutes.

In a bowl, mix eggs, cottage cheese, grated cheese, chopped parsley, pepper and salt.

Grease a baking dish with oil and place several lasagna sheets on the bottom. Spread part of the curd mixture, part of the tomato-meat filling and part of the mozzarella on top. Repeat layers.

Cover the pan with foil and place in an oven preheated to 190°C for 30 minutes. Remove the foil and bake for another 10-15 minutes.

Ingredients

• 1 onion;
• 2 tablespoons vegetable oil;
• 500 g champignons;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon butter;
• 1 tablespoon flour;
• 400 ml milk;
• ground nutmeg - to taste;
• 200 g lasagne sheets;
• 300 g mozzarella.

Preparation

Finely chop the onion and lightly fry in a frying pan with hot oil. Chop the mushrooms into large pieces or thin slices, add to the onion and cook, stirring, for about 10 minutes. Season with salt and pepper.

Melt the butter in a saucepan. While stirring with a whisk, add flour. Gradually pour in the milk and cook the sauce, stirring constantly, until thickened. Season with salt, pepper and nutmeg.

Grease the bottom of a baking dish with sauce and place a few lasagne sheets on top. Spread some of the filling over them, sprinkle with some grated cheese and brush with sauce. Repeat layers. Top the final layer of lasagne sheets with mozzarella and sauce. Bake for 40 minutes at 180°C.

Ingredients

• 70 g butter + a little for greasing;
• 50 g flour;
• 800 ml milk;
• salt - to taste;
• ground black pepper - to taste;
• 1 fresh bay leaf;
• 800 g spinach;
• 200 g ricotta;
• ground nutmeg - to taste;
• 300 g lasagne sheets;
• 100 g parmesan.

Preparation

Melt 50 g of butter in a saucepan. While stirring with a whisk, add flour and cook for 1-2 minutes. Pour in the milk and stir until the bechamel thickens. Season with salt and pepper, add bay leaf and cook for another 5 minutes. Remove the bay leaves from the sauce.

Melt the remaining butter in a frying pan and add the spinach leaves. Simmer covered for a few minutes until soft. Drain the liquid from the pan. When the spinach has cooled, lightly squeeze it, chop it and mix with ricotta, a couple of spoons of bechamel sauce, nutmeg, salt and pepper.

Grease a baking dish with oil. Place some of the lasagne sheets, some of the sauce, some of the spinach mixture and sprinkle with some of the grated Parmesan. Repeat layers.

Brush the final layer of lasagne sheets with sauce and sprinkle with Parmesan. Bake for 30 minutes at 190°C.

Ingredients

• 3 chicken breasts;
• salt - to taste;
• ground black pepper - to taste;
• 5 eggs;
• 130 g flour;
• 230 g breadcrumbs;
• a few tablespoons of vegetable oil;
• 500 g ricotta;
• 680 g marinara sauce;
• 250 g lasagne sheets;
• 400 g mozzarella.

Preparation

Cut the chicken breasts in half into two thin pieces. Brush them with salt and pepper on all sides. You can use ready-made chicken seasoning.

Beat 4 eggs. Dredge the breasts in flour, dip in beaten eggs and sprinkle with breadcrumbs on all sides. Fry the chicken in a frying pan with hot oil for about 4 minutes on each side. Place on a paper towel to drain excess fat.

Whisk together the ricotta and remaining egg. Grease a baking dish with some of the marinara, top with a few lasagna sheets and cover with some of the cheese sauce. Next, spread some of the chicken and sprinkle with some of the grated mozzarella.

Repeat layers until marinara and remaining mozzarella are on top. Cover the pan with foil and place in an oven preheated to 180°C for about 50 minutes. 10 minutes before cooking, remove the foil.

Ingredients

• 500 g pumpkin pulp;
• 400 g hard cheese;
• 20 g butter;
• 1 tablespoon flour;
• 500 ml milk;
• salt - to taste;
• ground nutmeg - to taste;
• ground black pepper - to taste;
• 250 g lasagne sheets;
• 50 g walnuts.

Preparation

Grate the raw pumpkin and cheese on a coarse grater.

Melt butter in a frying pan. While stirring, add flour. Continuing to stir, pour in the milk and cook until thickened. Season the sauce with salt, nutmeg and pepper.

Brush the bottom of a baking dish with a little sauce and place a few lasagne sheets on top. Spread some of the pumpkin, chopped nuts, sauce and cheese over them. Repeat layers. Sprinkle the top layer of cheese with nuts.

Bake for 20–25 minutes at 170°C.

Ingredients

• 3 eggplants;
• 7 tablespoons olive oil;
• 3 cloves of garlic;
• several sprigs of thyme;
• ground chili - to taste;
• 800 g of tomatoes in their own juice;
• 1 tablespoon balsamic vinegar;
• 1 bunch of basil;
• salt - to taste;
• ground black pepper - to taste;
• 70 g parmesan;
• 150 g cheddar;
• 250 g lasagna sheets.

Preparation

Place the eggplants in a colander and place it over a pan of simmering water. Steam vegetables for 30 minutes. Then cut in half, scoop out the pulp with a spoon and chop finely.

Heat 6 tablespoons oil in a frying pan over medium heat. Add chopped garlic, thyme leaves, eggplant and chili powder. Cook, stirring, 10 minutes.

Add tomatoes to the pan and chop them with a spatula. Then pour in the vinegar and throw in almost all the basil leaves. Bring the mixture to a boil and simmer for 10 minutes over moderate heat until it thickens. Season with salt and pepper.

Grate in Parmesan and half the cheddar. Cut the other half of the cheese into thin slices.

Brush the bottom of the baking dish with some of the vegetable sauce. Sprinkle with some grated cheese, cover with a few lasagna sheets and repeat layers. Place grated cheese and cheddar slices on the top layer of vegetable sauce.

Bake lasagna for 25–30 minutes at 200 °C. Before serving, garnish the dish with the remaining basil leaves and drizzle with a spoonful of oil.

Ingredients

• 50 g butter;
• 1–2 cloves of garlic;
• 600 g whipping cream;
• ground black pepper - to taste;
• 85 g parmesan;
• 600 g baked or fried chicken;
• 500 g broccoli;
• 250 g lasagne sheets;
• 230 g mozzarella.

Preparation

Melt the butter in a saucepan. Add finely chopped garlic, cream and pepper. Stir, bring to a boil and reduce heat. Add grated cheese and stir until thickened.

Cut the chicken and broccoli into large pieces.

Grease a baking dish with some of the sauce and cover with a few lasagne sheets. Top with some of the chicken, broccoli and grated mozzarella and brush with sauce.

Repeat layers. Spread the last layer of lasagne sheets with sauce and sprinkle with cheese. Cover the pan with foil and place in an oven preheated to 190°C for 30 minutes. Remove the foil and cook for another 15 minutes.

Ingredients

• 1 tablespoon vegetable oil;
• 1 onion;
• 2 tomatoes;
• 170 g tomato sauce;
• salt - to taste;
• ground black pepper - to taste;
• 50 g butter;
• 50 g flour;
• 500 ml milk;
• ground nutmeg - to taste;
• 300 g ham;
• 200 g hard cheese;
• 200 g lasagna sheets.

Preparation

Heat the oil in a frying pan and fry the onion and diced tomatoes. Add tomato sauce, salt and pepper and cook until most of the sauce has evaporated.

Melt the butter in a saucepan and, stirring with a whisk, add the flour. Pour in the milk and cook, stirring, until thickened. Season the bechamel with salt, pepper and nutmeg.

Cut the ham into cubes and grate the cheese on a coarse grater.

Brush the bottom of a baking dish with a little sauce. Top with some lasagna sheets, some tomatoes and onions, ham, sauce and cheese. Repeat layers. Top the last layer of cheese with bechamel sauce. Bake lasagna at 180°C for about 30 minutes.

Bonus: Lasagna Sheets Recipe

Ingredients

• 275 g flour + a little for sprinkling;
• 3 large eggs;
• a pinch of salt.

The specified amount of ingredients will yield approximately 450 g of dough.

Preparation

Make a well in the middle of the flour. Break the eggs into it and add salt. Beat the eggs with a fork, combining them with the flour.

Knead the dough thoroughly with your hands until it becomes smooth and homogeneous. Add a little water if necessary. Form the dough into a ball, wrap it in and refrigerate for 30-60 minutes.

Flour your work surface, turn the dough out onto it, and cut it into three equal pieces. Flatten them slightly with your hands and go over each with a rolling pin 5-6 times.

Cut them into several identical sheets. Transfer the sheets to a floured surface and let sit for 30 minutes.

If they turn out thin, you can use them without pre-cooking. If you still fail to roll out the sheets properly, blanch them in boiling water.

Lasagna is an Italian dish, pasta in the shape of a flat square or rectangle with filling and bechamel sauce. Remember the legendary cat Garfield? If he wasn’t eating lasagna, he was constantly thinking about it.

Recently, Biscuit has also been dreaming about this dish, so he got hold of a real recipe for delicious lasagna originally from Bologna. In today's article I will share it with you.

• dry pasta sheets – 6-10 pcs.
• hard cheese – 300 g

For the Bolognese sauce

• minced beef and pork – 600 g
• tomato – 6 pcs.
• dry wine – 100 ml
• garlic – 2 cloves
• onions – 2 medium
• parsley or basil - a couple of sprigs
• butter – 2 tbsp.
• vegetable oil – 4 tbsp.
• salt, pepper - to taste

For the Bechamel sauce

• milk – 800 ml
• flour – 100 g
• butter – 100 g
• nutmeg (you can use bay leaf)
• salt, black pepper - to taste

Cooking time

• Ingredient preparation time: up to 30 minutes
• Cooking time: up to 60 minutes
• Total time: 1 hour

Lasagna recipe

Bolognese sauce

1. Wash the tomatoes, make cross-shaped cuts and place them in boiling water for 2 minutes.
2. Then submerge them in ice water and remove the skin. Grind in a blender.
3. Peel and chop the onion (the smaller the better).
4. Squeeze 1 clove of garlic and chop the greens.
5. Pour vegetable oil and butter into a frying pan and fry the onion, seasoning with pepper and salt.
6. Add chopped garlic and fry it for a couple of minutes.
7. Place the onion and garlic in a separate bowl.
8. Next, place the minced meat in a frying pan and fry until cooked (over medium heat). The minced meat should be kneaded with a wooden spatula to prevent lumps from forming.
9. Add fried onions with garlic and tomatoes to the frying pan with minced meat. Stir.
10. Pour in the wine. Simmer for 3 minutes. and don't forget to stir periodically.
11. Add salt and pepper and leave to simmer covered for 20-30 minutes. on low heat.
    A little secret from the cook: for a piquant taste, you can add a little sugar and 1 tbsp to the sauce. tomato sauce.
12. Remove the sauce from the heat, add chopped herbs and garlic (1 clove). Stir. Cover with a lid and set aside.

Other recipes use carrots and peppers. Biscuit tried different versions of lasagna, but advises doing without them.

Bechamel sauce

1. Melt the butter in a frying pan and fry the flour in it until golden brown, stirring constantly.
2. Reduce heat to low, add milk a little at a time and stir.
3. Salt and pepper the entire contents, add a pinch of nutmeg. You can add a pinch of grated cheese and stir well.
4. Bring to a boil and remove from heat.