Italian cuisine has long won the hearts of its adherents with delicious and original dishes. One of the most original is meat lasagna, the taste of which is suitable for various events. Despite the fact that not everyone can appreciate the restaurant dish, there are many recipes available for home use. Our article describes in detail the preparation of this dish at home, the nuances of success, proven recipes, as well as useful tips that will help you pamper your family and friends.

The great advantage of this dish is its guaranteed excellent taste, as well as its simple cooking technology, which even beginners can master. According to its historical origin, lasagna belongs to Greek cuisine, but now it is always associated exclusively with Italy. In order to prepare lasagna at home, you need to stock up on all the ingredients in advance and study the intricacies of this matter.

To do this you will need special sheets like pasta. Before cooking, they must be boiled in water until half cooked. Detailed instructions will help you accurately calculate the time; lasagne sheets usually need to be cooked for no more than two minutes, after which they need to be dried a little. Certain types of such dough can be prepared independently, but only from durum wheat flour, otherwise the effect will not be the same.

In general, classic lasagna is essentially a meat casserole in which layers of thin dough alternate with minced meat and mushrooms, and then everything is poured with a special sauce and then baked in the oven. A mandatory attribute is Parmesan cheese, without which it is difficult to achieve real taste. The filling can be modified to suit your taste; you don’t have to use meat; you can make a vegetarian version of this dish. The best lasagna recipes, as well as detailed technology, are given below.

How to make lasagna dough

You can easily purchase ready-made sheets in large supermarkets or stores, but those prepared with your own hands are no worse, according to reviews. The only difficulty is that the dough is very steep, which means rolling it thin will be very difficult. There are even special household machines for rolling out sheets, but such a purchase will significantly increase costs, which is not always acceptable. The product calculation is taken to yield approximately four sheets. Depending on the size of the baking dish, you can vary the consumption.

Required ingredients:

• flour (durum varieties) - 500 grams;
• eggs - 2 pieces;
• vegetable (olive oil) - 0.5 tablespoon;
• some cold water;
• a pinch of salt.

How to cook:

1. Sift the flour onto the table.
2. Add salt, butter, eggs.
3. Knead the stiff dough.
4. If you can't knead well, you can add a little water.
5. The finished dough should not stick to your hands.
6. Leave it for about half an hour, and during this time start filling.

Further steps are to properly roll out the thin sheets. For a given portion you will only get four sheets, so it is better to immediately divide the dough into equal pieces. It is necessary to roll out to a thin, no more than 1.5 mm rectangular layer (a baking container is used as a sample). The sheets are made visually attractive by trimming the excess edge, but these pieces are also used in cooking - they can be used to rearrange the layers among the filling.

It is better to make lasagne dough with your own hands, then it will be tender and soft, but before use, the sheets are also boiled in water with added salt for no more than two minutes. After this, you can start preparing the dish itself.

Making bechamel sauce

This important nuance is of great importance. Usually the well-known bechamel lasagne sauce is used, which is easy to prepare at home.

Required ingredients:

• milk - 2.5 cups;
• flour - 0.5 cups;
• butter - 4 tablespoons;
• small onion;
• a little salt and pepper.

How to cook:

1. Boil the milk.
2. Add chopped onion.
3. Cool and strain.
4. Melt butter in a frying pan.
5. Add flour, stirring constantly.
6. When the flour turns golden, add milk in a thin stream.
7. Add salt and pepper and cook for 20 minutes.
8. Refrigerate sauce before using.

The bechamel sauce for lasagna prepared according to this recipe has a delicate taste, it perfectly helps convey the specifics of Italian cuisine. If desired, you can expand the list of spices used, experimenting with new tastes.

Simple Homemade Lasagna Recipes

Below are the most popular homemade lasagna recipes. We hope you will end up with a delicious dish that you will delight your family and friends with. Appreciate them.

Classic recipe with minced meat

The traditional dish is based on minced meat from a mixture of different types of meat and tomato sauce. It is advisable to use fresh tomatoes, but canned ones are also suitable in winter. The total cooking time will not take more than an hour, so it’s worth calculating the serving time in advance, because lasagna with minced meat will taste best when it’s hot.

Required ingredients:

• lasagna sheets or dough - 4 jokes;
• minced meat - 500 grams;
• large onion;
• tomatoes - 3-4 pieces;
• salt pepper;
• parmesan - 100 grams;
• béchamel sauce.

How to cook:

1. Prepare the dough according to the suggested recipe; you can purchase ready-made sheets, then the process begins with the filling.
2. Fry the onion in a frying pan.
3. Add minced meat and spices.
4. Peel the tomato and cut into pieces.
5. Add tomato pulp to the minced meat.
6. Simmer until the meat is completely cooked.
7. Prepare bechamel sauce according to the above recipe.
8. Boil the lasagna dough in salted water.
9. Dry the finished sheets a little.
10. Grease the bottom of the pan with butter or a small amount of sauce.
11. Lay out the boiled layers.
12. Spread with sauce.
13. Place a layer of filling.
14. Cover with dough.
15. Repeat layers with sauce and filling.
16. Spread the top layer of dough with bechamel sauce.
17. Bake in the oven for about half an hour.
18. Five minutes before it's ready, sprinkle the top with grated Parmesan.

Lasagna according to this recipe has an excellent taste, it is perfect for a hearty dinner or for having guests over.

To make the dish more satisfying, you can add another layer of grated cheese immediately after the meat filling. For this, it is preferable to use Parmesan, but to save a little, you can replace it with mozzarella. The recipe for lasagna with minced meat and béchamel sauce is considered a classic, but you shouldn’t limit yourself to it, because there are even more interesting versions of this dish.

Lasagna with minced meat and mushrooms

The name indicates a slightly modified recipe; this dish is suitable for a sophisticated evening. The algorithm remains unchanged, only mushrooms are also added to the filling. These can be ordinary champignons, but the dish will turn out better and more flavorful with wild mushrooms.

Lasagna with chicken and mushrooms

Replacing some ingredients will help you move away from the Italian recipe, as well as make the dish more familiar and simple. The recipe for lasagna with minced meat in the oven is easy to prepare, but you can use chicken meat as the filling.

Breast is perfect for this, because it is dietary, and soaking in the sauce will make it soft and juicy. You can add mushrooms at your discretion, and if there are few products, you can alternate layers of chicken and mushrooms, diluting everything with dough and sauce. Bake the dish until cooked, and be sure to decorate the top layer with grated cheese.

Lavash lasagna with minced meat

There is not always time to tinker with sheets, much less prepare the dough yourself. In this case, an express recipe will help, which will help out with unexpected guests, and will also become a real salvation for working mothers.

Required ingredients:

• thin pita bread - 1 piece;
• lasagna filling;
• béchamel sauce;
• parmesan - 100 grams;
• spices, salt.

How to cook:

1. Prepare the filling using the technology described above.
2. Grate Parmesan.
3. Divide the pita bread according to the size of the baking dish.
4. Grease the bottom of the mold with oil.
5. Place the first layer of lavash.
6. Spread the filling in a thin layer.
7. Pour over the sauce.
8. Layer the sheets, filling and sauce in several more layers.
9. Fill the top with just the sauce.
10. Bake in the oven, sprinkle the top with Parmesan.

This cooking option is also called lazy lasagna, because there is a minimum of hassle. If desired, you can add mushrooms and herbs to the filling, and use tomato juice or tomato paste diluted with water instead of tomatoes. Layers can be alternated with grated cheese, pieces of chicken and even vegetables.

Ready-made pasta lasagna

This recipe also falls into the "lazy" category and is also a good example of smart savings. The essence of the method is that the dough is replaced with a layer of any ready-made pasta. This homemade lasagna recipe has only one fundamental difference - a shorter baking time, which is usually no more than 20 minutes.

Vegetable lasagna for vegetarians

The interesting composition will definitely appeal to vegetarians and people watching their weight. Despite all the advantages, the recipe for lasagna with minced meat at home is high in calories, so replacing meat with vegetables can solve this problem.

Required ingredients:

• lasagna dough;
• two large eggplants;
• medium bulb;
• three tomatoes;
• sauce;
• walnuts;
• spices (including garlic).

How to cook:

1. Wash the eggplants, peel and cut.
2. Then the vegetable cuts are well sprinkled with salt. After 15 minutes, rinse the eggplants a little from salt and cut into cubes.
3. Fry with onions, tomatoes and spices.
4. Chop the nuts and garlic and add them to the filling along with salt and spices.
5. Further preparation is no different from other recipes.

To reduce calorie content and give the dish an exclusively “vegetable” taste, you can replace the cheese with a more suitable one, for example, toffa. The taste, of course, will be different, but the principles are fully observed.

Lasagna recipe in a slow cooker

An indispensable assistant in the kitchen, this miracle saucepan has significantly improved the lives of many housewives. And the contribution that she made for working women is difficult to overestimate. You can cook lasagna with minced meat in this universal device, you just need to first study the instructions and choose the optimal mode specifically for your equipment.

Required ingredients:

• Lasagna dough.
• Filling (according to some sources, it can even be raw).
• Sauce.
• Spices.

How to cook:

1. Lay everything in layers.
2. Select the standard “baking” program and time - about an hour.
3. You can also use the “quenching” mode.
4. After the beep, the dish is ready.

Cooking lasagna in a slow cooker is a real pleasure, especially since it takes little effort and time. To easily pull your creation out of the bowl, you can use a baking sleeve or foil that is placed on the bottom. Lasagna in a slow cooker turns out very tender, and you don’t have to worry that guests are late and the dish gets cold, because most of these modern appliances have the function of maintaining the temperature to the desired level for a long time.

Lasagna Bolognese with Parmesan

Most often you can find this name in restaurant menus or culinary magazines. There are few differences in the recipe, because this dish itself is originally an Italian “classic”. An exception would be the use of Parmesan cheese, which in this case cannot be replaced with regular hard cheese or mozzarella. Lasagna Bolognese is prepared exclusively with Parmesan, so be sure to try making it at home with this wonderful ingredient.

• Cooking lasagna sheets should take no more than two minutes, otherwise the dough will be too soft and shapeless.
• To prevent the sheets from sticking together, not only salt is added to the water, but also a little vegetable oil.
• For baking, it is best to use a rectangular glass pan, but any other option will also work.
• Instead of the traditional meat filling, you can use fried chicken, vegetables, and canned fish.
• Parmesan can be replaced with regular hard cheese; the taste, of course, will be far from the original, but for a family dinner it will not be bad at all.
• An excellent version of “our” lasagna can be obtained by using pancakes instead of dough.

Italian lasagna is an incredibly delicious and at the same time very simple dish that you can easily make yourself.

For the result to be successful, it is enough to choose the right ingredients and follow a simple algorithm of actions. As a rule, it is impossible to spoil lasagna, because all the components fit together perfectly.

In addition to classic lasagna, there are many more original recipes that you should definitely try. You will find the best compositions and a detailed description of the entire process in our article, and useful tips and basic nuances will help you guarantee the best result.

Lasagna is an Italian dish popular all over the world, made from sheets of dough, filled with filling, topped with sauce and sprinkled with cheese. There are many different ways to prepare lasagna. The filling for lasagna can be either minced meat or various sausages, vegetables, seafood and even fruits and berries (for making sweet options).

Cooking secrets:

1. Pasta for lasagna Now you can buy it ready-made in almost any supermarket, but lasagna will turn out tastier if you prepare the pasta yourself, especially since it’s not difficult. You will need two types of flour. High-grade wheat flour and second-grade flour, also called durum. If you are afraid of making a mistake with the choice of durum flour, then look in stores for flour whose packaging will have GOST 16439-70.

Mix 250 gr. each type of flour and pour it in a heap on the table. Make a well in the center of the slide and pour in 4 large eggs. Add salt, a teaspoon of olive oil and knead the dough.

Wrap the finished dough in cling film and put it in the refrigerator for half an hour. After your dough has rested in the refrigerator, use your hands to form it into an oblong sausage and cut into equal pieces. Sprinkle each resulting piece with a small amount of flour and roll out using a rolling pin or a special machine. The lasagna dough needs to be rolled out quite thin, but under no circumstances should it be transparent or tear. The thickness of the rolled sheet should be about 1.5 - 2 millimeters. After rolling out the dough, cut it into long, even, wide strips. This lasagna pasta should not be stored for a long time. It's better to cook it at once.

2. If, to prepare lasagna, you decide to take ready-made purchased pasta sheets , then pay attention to the cooking method indicated on the package. Some types of ready-made lasagna pasta must be boiled before use, while others only need to be soaked in water. In order to boil store-bought sheets of lasagna pasta, boil water at the rate of 1 liter of water per 100 grams of pasta, salt it to taste and add 1 - 2 tbsp. spoons of olive oil. Oil is added to prevent the pasta sheets from sticking together during cooking. Place pasta sheets into boiling water one at a time and cook until half cooked. The finished pasta should be pliable but slightly crispy. The Italians call this method of cooking “al dente” (al dente - Italian “to the tooth”).

3. Another important step in preparing lasagna is correct placement of pasta sheets . It is important to remember that the paste sheets should be stacked crosswise. On the first layer, all the sheets are laid out in one direction, then the filling is laid out, and on the next layer, the paste sheets are laid out crosswise in relation to the previous layer of paste sheets. Laying the sheets this way will make your lasagna more durable and when cut it will not fall apart , which will allow you to serve the lasagna in an even, beautiful piece.

4. The best dishes for baking lasagna are even square shapes. . A square baking dish will allow you to get all the strips of pasta the same size and thus save you a lot of time that you might have spent cutting strips of different lengths for a rectangular shape. It is best if the baking dish is made of heat-resistant glass or ceramic, but you can also use a non-stick pan or a thick-walled cast iron pan. But it is better to refuse thin-walled metal or aluminum forms. Lasagna in this form does not bake evenly and often burns.

5. The classic cheeses for lasagna are mozzarella and parmesan. It is the combination of these two cheeses that gives lasagna its juicy tenderness and at the same time its sharpness and aroma. However, you should not limit your imagination to such strict limits. Any of your favorite cheeses are suitable for lasagna; any types of soft, creamy cheeses go especially well with hard, aged cheeses that have a sharp aroma and pungent taste. When placing cheese in lasagna, follow the recipe. Some recipes call for cheese to be sprinkled on each layer of lasagna, while others call for sprinkling only the last, top layer. There are lasagna recipes in which only sauce and several types of cheese are used for the filling.

Grease a baking dish with olive oil and pour a little bechamel sauce on the bottom, lay out the prepared pasta sheets, brush again with bechamel, arrange large pieces of mozzarella and any blue cheese, sprinkle with grated Parmesan, lay the next layer of pasta, sauce and cheeses, continue laying until 6-7 layers won't work. Spread a thin layer of bechamel sauce on top and sprinkle generously with Parmesan cheese. Bake in the oven until the top layer of cheese is browned. This cheese lasagna goes well with a glass of dry white wine.

6.Variety of sauces for lasagna is amazing. These include tomato sauces with the addition of various spices, seasonings, vegetables, smoked meats and sausages, and various creamy and broth-based sauces. Probably only pizza can boast a wide variety of sauces used for its preparation. But Bechamel sauce is rightfully considered a classic and favorite sauce for most chefs. . This smooth, thick sauce is not at all difficult to make.

Bechamel sauce for lasagna:

Melt 50 grams of butter in a saucepan, add 2 tbsp. spoons of flour and fry for a couple of minutes, stirring thoroughly. Heat 500 ml in another saucepan. cream, bringing it almost to a boil, but without letting it boil, add salt. The hotter your cream is, the less likely it is that lumps will form in the sauce. Pour the cream into the fried flour in small portions, stirring thoroughly each time. In consistency, the finished sauce should resemble sour cream. You can replace the cream with milk or strong meat broth, and you can also add your favorite spices.

7. Meat filling for lasagna , more often called stew, is prepared from any types of meat in any combination. Most often, minced meat is fried with onions and vegetables, and then stewed with finely chopped tomatoes or tomato sauce. A very tasty and tender stew for lasagna is obtained if you take equal quantities of minced pork, lean beef and chicken. Heat a little olive oil in a deep frying pan or saucepan and fry very finely chopped onions in it. When the onion is browned, add the minced meat and fry for 5 - 7 minutes, stirring constantly. Make sure the minced meat doesn't burn! Then add finely chopped peeled tomatoes or tomato sauce, ground black pepper, bay leaf and salt to the minced meat. Simmer for 20 minutes over medium heat, stirring constantly. Cool the finished stew and mix with bechamel sauce.

8. Of course, lasagna fillings are not limited to just meat fillings. Lasagna, the stew for which is made from seafood, is very tasty. . Take 200 grams of peeled shrimp, mussels and squid, boil them until half cooked in lightly salted water and place in a deep frying pan with preheated olive oil. Add chopped tomato pulp, a glass of water, bay leaf and simmer, stirring constantly, for 15 minutes. A couple of minutes before it is ready, add finely chopped parsley to the stew. Prepare béchamel sauce with milk, adding a pinch of nutmeg and black pepper. Pour some bechamel sauce into the bottom of a greased pan, add a layer of lasagna pasta, then seafood ragu, pour bechamel sauce over everything and sprinkle with cream cheese. Repeat this several times. The top layer should be a layer of stew, poured with sauce and sprinkled thickly with cheese. Bake in the oven for 40 minutes at 180 degrees. Serve with any green salad.

9. It turns out very tasty lasagna with vegetables and mushrooms . Fry 200 gr. separately. finely chopped champignons. Cut a small eggplant, zucchini and a couple of multi-colored bell peppers into small cubes. Heat olive oil in a deep frying pan, fry finely chopped onion in it, then add the prepared vegetables and fry everything together for a few minutes. Add a little tomato paste to the fried vegetables and simmer for 10 minutes, cool, add fried champignons and bechamel sauce. Place sheets of lasagna pasta in a greased dish, then vegetable stew and pieces of mozzarella, repeat this on each layer, there should be at least five layers. Top the lasagna with bechamel sauce and sprinkle with Parmesan. Bake in the oven for 30 -40 minutes. For those vegetarians who do not consume any animal products at all, the cheese can be replaced with any kind of soy cheese or vegetarian cheddar, and the bechamel can be prepared with vegetable broth or soy milk.

10. Enjoys great success sweet lasagna . Take 400 grams of canned cherries without syrup, mix with 1 - 2 tbsp. l. finely chopped almonds, 4 tbsp. sugar and 1 tsp. cinnamon. Separately, beat 500 grams of cottage cheese, 100 ml with a mixer until a homogeneous mass is formed. cream, 1 tbsp. l. lemon juice, 1 packet of vanilla sugar and 50 gr. Sahara. Grease a lasagna pan with butter, add a layer of lasagna pasta (boiled until ready and cooled!), a layer of cottage cheese, a layer of berries, repeat until the filling is finished. For this lasagna, 3-4 layers are enough. Place the lasagna laid in this way in the refrigerator for an hour and a half. Serve garnished with whipped cream and sprinkled with chopped nuts.

LASAGNA RECIPES

Lasagna with zucchini

for 4-6 servings:

9 dry lasagne sheets
1 tablespoon olive oil
1 onion
6 medium zucchini
2 cloves garlic
450 grams soft cottage cheese or ricotta
2 eggs
100 grams Parmesan cheese
30-40 g basil, torn or finely chopped
350 grams of tomato sauce

Preheat oven to 180°C (350F).

In a large saucepan, bring water to a boil and add salt. Cook lasagna sheets in boiling water for 5 minutes. Drain, run cold water over the pasta and place in a single layer on a towel to prevent sticking.
Meanwhile, finely chop the onion, garlic and basil. Grate the zucchini on a coarse grater and squeeze to remove excess liquid. Grate the cheese on a fine grater. In a large skillet over medium heat, heat the olive oil, add the onion and garlic and sauté until soft. Then add the zucchini and fry for another 3-4 minutes until they soften slightly and turn bright green.

Remove the pan from the heat and add 250 g of cottage cheese, 75 g of cheese, basil, salt and pepper to the zucchini. In a separate bowl, beat the eggs, add 200 grams of cottage cheese and stir until smooth. Salt and pepper to taste. Set aside.

Spread 1/3 of the tomato sauce on the bottom of the pan. Place three lasagna sheets on it in one layer so that they slightly overlap one another. Spread half of the zucchini mixture on top. Repeat the layers one more time, finishing with a layer of pasta. Pour the egg mixture over the lasagna and sprinkle with the remaining cheese.

Bake in the preheated oven for 20 to 30 minutes or until the lasagna is heated through and the top is lightly browned.

Instead of dry sheets, lately I have been using these “fresh” sheets that do not require pre-boiling. For this lasagna, you need 4 sheets (there are 6 in the package).

Lasagna with salmon and mushrooms

400 g mushrooms, cut into slices
piece of sl. oils
450 g salmon fillet
200 g ricotta/tender cottage cheese
2 eggs
leaves from 1 sprig of rosemary, chopped *
lasagne sheets
salt and black pepper to taste
1 tbsp. grated parmesan
1 cup green peas
20 g. oils
20 g flour
500 ml. milk
grated nutmeg

Boil lasagna sheets according to package instructions or use fresh ones.

For the sauce, fry the flour on the bed. oil Pour in warm milk little by little, stirring with a whisk. Cook for about 10 minutes. Remove from heat and season with nutmeg, salt and pepper.

Fry the mushrooms in butter until done.

Fry the salmon in a non-stick pan until golden brown. Crumble with a fork.
Beat the eggs with the ricotta and rosemary and season with salt and pepper.

Grease a rectangular pan and layer: a lot of sauce, then pasta, half the mushrooms, green peas, half the salmon and 1/4 tbsp. parmesan Repeat it once. Pour the egg mixture over everything and sprinkle with the remaining Parmesan.

Bake at 180C** for 40 minutes or until golden brown.

Lasagna with eggplant, mushrooms and meat

Ingredients:
16 lasagna sheets, 400 g minced beef, 400 g champignons or oyster mushrooms, 2 medium eggplants, 2 onions, 5 tbsp. l. olive oil, 1 bunch of basil, 2.5 cups of tomato sauce, 300 g grated mozzarella, 50 g grated Parmesan, 100 g butter, 3 tbsp. l. flour, 1.5 cups milk, a pinch of nutmeg
salt pepper.

Cooking method
Heat the pan, add 3 tbsp. l. olive oil and fry the minced meat over medium heat, stirring, for 5 minutes. Cut the eggplants into slices, add salt, leave for 20 minutes, rinse and dry. Fry over high heat in 1 tbsp. l. olive oil 1 min. from each side. Peel the onion, cut into rings, fry in the remaining olive oil over high heat for 2-3 minutes. Chop the mushrooms and add to the onions. Continue frying until all the liquid has evaporated. Finely chop the basil and mix with tomato sauce. Make bechamel: melt butter in a saucepan, add flour and fry over medium heat, stirring constantly, 3 minutes. Pour in the milk and, without stopping stirring, simmer over low heat until thickened, 5 minutes. Add nutmeg, salt and pepper. Boil a large pot of salted water and cook the lasagna sheets in batches until they are half cooked, so they don't stick together. Pour half a glass of tomato sauce into the bottom of a rectangular baking dish and place 4 lasagna sheets. Place half the eggplants and mushrooms on top, add a glass of tomato sauce and a third of mozzarella. Cover with 4 lasagna sheets. Place the meat on them and pour a glass of tomato sauce. Cover with the next 4 sheets. Place the remaining mushrooms and eggplants on top, another third of the mozzarella and cover with the last 4 sheets of dough. Sprinkle with remaining mozzarella, pour bechamel sauce and sprinkle with Parmesan cheese. Cover the pan with foil and place in an oven preheated to 190°C for 30 minutes. Then remove the foil and put the lasagna back in the oven for 10-12 minutes until the top browns.

Quantity: 8-10 servings

Lasagna with chicken

Ingredients:
300g skinless, boneless chicken breasts, cut into small pieces
1 cup fresh mushrooms, sliced
2 tbsp. finely chopped onion
1 clove garlic, minced
1 tbsp. olive oil
1 tbsp. flour
1 cup Alfredo sauce (see recipe below)
¾ cup low-fat cottage cheese
¼ cup + 2 tbsp. grated parmesan
1 egg
½ tsp. Italian herb mixtures
½ tsp. dried parsley
4 lasagne sheets, boiled until half cooked
1.5 cups grated mozzarella cheese

Preparation:
In a frying pan, fry the chicken, mushrooms, onions and garlic until the meat turns white. Sprinkle with flour and mix. Add Alfredo sauce. Bring to a boil. Reduce heat and cook, uncovered, for 5 minutes.

In a saucepan, combine cottage cheese, ¼ cup Parmesan, egg, Italian herbs and parsley.
Grease the mold with oil and transfer ½ cup of filling into the mold. Place two sheets of lasagna on top, then half the cottage cheese and Parmesan mixture, ¾ cup filling, ¾ cup mozzarella. Sprinkle with remaining Parmesan. Repeat layers.

Cover and bake for 30 minutes in an oven preheated to 180°C. Uncover and bake for another 10 minutes. Let the lasagna sit for 10 minutes before slicing. Makes 3 servings.

Alfredo sauce recipe:
450 ml heavy cream
60 g grated Parmesan cheese
30 g butter or margarine
½ tsp. salt
¼ tsp. coarsely ground black pepper

Bring the cream to a boil over medium heat, stirring frequently. Reduce heat to low and gradually add Parmesan.

Add butter, 15 g at a time, without stopping stirring. Layer and pepper.

Meat lasagna

Ingredients:

Minced beef – 500 g

Onion - 2 pcs.

Garlic - 2-3 cloves

Vegetable oil - 4 tbsp. spoons

Tomatoes in their own juice - 250 g

Parsley and celery - 1 root each

Butter - 4 tbsp. spoons

Flour - 3 tbsp. spoons

Milk - 3 cups

Cheese - 100 g

Lasagna dough - 12 sheets

Salt, black pepper

Cooking method

1. Finely chop the onion, garlic, parsley, celery and fry in vegetable oil.

2. Add ground beef, stir and fry.

3. Chop the tomatoes and put them in the minced meat. Salt and pepper.

4. Prepare the sauce - add flour to melted butter and fry, then pour in milk and boil for 5 minutes. Add some salt.

5. Grease a baking dish with oil, pour in a little sauce. Then place a plate of dough, pour sauce over it, add minced meat, sprinkle with cheese. Make several layers this way.

6. Grease the top of the lasagna with butter and bake in the oven for 40 minutes (at 180°C).

Lasagne with liver, bacon and mushrooms

Lasagna with mushrooms and sweet peppers

Lasagna with pumpkin and coriander

Lasagne with pork and rosemary

Quick sea lasagna

Lasagna with bacon and celery

Lasagna with mozzarella and eggs

Lasagna with canned fish

Apple lasagna

Meat lasagna with pineapple

Vegetarian lasagne with curry

Smoked fish lasagne

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
• lasagna 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 lasagna 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!

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 lasagna 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 lasagna 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 lasagna 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 lasagna 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.