How to cook lasagna at home - 5 step by step recipes

Lasagna with minced meat in the oven - a traditional dish of Italian cuisine, popular outside the Mediterranean state. In the classical sense, the dish consists of three ingredients - pasta in the form of sheets, between which there is a filling, a special cream sauce and hard cheese.

The shops sell a large number of semi-finished Italian lasagna. It is enough to open the package and heat it up. However, it is much better to learn how to cook lasagna in the oven at home, putting the stuffing between pasta sheets to your taste. Hostesses use vegetable stews, meat or chicken mince, mushrooms, even fish as additives.

Useful tips before cooking

  1. Traditional cheeses are Parmesan, ricotta, mozzarella.
  2. One of the most delicious toppings is a mixture of minced beef and pork.
  3. Cooking lasagna is better in thick-walled dishes for even roasting in the oven.Do not forget to grease the form with olive oil.
  4. Laying pasta sheets is better crosswise, so that the finished dish is stronger and easier to cut.
  5. Bechamel specialty sauce is one of the main ingredients of real classic lasagna. How to do it, I will tell below.

Bechamel Sauce Recipe

  • Butter - 20 g.
  • Wheat flour - 25 g.
  • Salt - 1 pinch.
  • Milk (3.2% fat) - 400 ml.
  • Ground nutmeg - half a teaspoon.
  1. I put milk on the stove. I do not bring to a boil, just warming up. Removed from the heat.
  2. I put butter in a saucepan. Fire - the minimum. Constantly stirring so as not to burn.
  3. In melted butter pour flour. Very fast active movements with a whisk mix until smooth. Lightly fry.
  4. Slowly pour hot milk. I'm stirring. The temperature of the burner is at a minimum. Lumps should not be.
  5. Over low heat, stirring constantly, bring the sauce to a thick consistency. Approximate cooking time - 5 minutes. At the end add salt and ground nutmeg.

Bechamel will be an excellent dressing for real Italian lasagna.

Classic Italian recipe

Photo of classic Italian lasagna

  • Ground beef - 300 g
  • Ham - 150 g.
  • Dough layers - 250 g
  • Tomatoes in their own juice - 400 g
  • Garlic - 1 slice.
  • Carrots - 1 medium sized root vegetable.
  • Parmesan - 150 g
  • Olive oil - 4 tablespoons.
  • Dry red wine - 1 tablespoon.
  • Celery - 2 petioles.
  • Onions - 1 head.
  • Salt, pepper, Béchamel - to taste.
How to cook:
  1. I start with the main thing - fillings for lasagna. I clean the vegetables and rinse in water. Finely crumb onion and garlic, grind the carrots on grater, celery cut into thin plates. With tomatoes, remove the peel, cut into pieces. I gently and thinly cut ham into straws.
  2. In a saucepan, warm up the olive oil. I throw onions with garlic. I interfere with the carcass for 1.5 minutes. Later I add celery and carrots. Stir and cook on medium heat for 5-6 minutes.
  3. In the pan I shift the stuffing. I fry for 4 minutes with the vegetable mixture, gradually crushing into small pieces. After I put the ham.
  4. When the mince is reddened, getting a light brown shade, I add wine. Carcass 10 minutes to evaporate all the liquid from the vegetables. I do not cover the pot with a lid.
  5. I add tomatoes, pepper, salt. I put the temperature of the burner at the minimum and the carcass 30-40 minutes. I close the lid.
  6. I take the form for baking (preferably square). I smear the bottom of the sauce. I spread the finished sheets, alternating with meat dressing and Béchamel. The last layer is plentifully watered with sauce and decorated with grated cheese.
  7. The oven is heated to 180 degrees. I send the form with a fragrant multi-layered dish to cook for 40 minutes.
Video recipe

Lasagna can be served, garnished with fresh chopped greens.

How to cook lasagna in a slow cooker

Close-up photo of lasagna

  • Stuffing - 500 g
  • Onion - 1 thing.
  • Carrots - 1 piece.
  • Vegetable oil - half a tablespoon.
  • Tomato paste - 2 large spoons.
  • Bechamel - 250-300 g.
  • Garlic - 2 slices.
  • Ready sheets for lasagna - 200 g.
  • Salt, pepper - to taste.
  1. Cooking stuffing in the pan. First fry in shallow finely chopped onions and carrots.
  2. I put the stuffing, gently stir. Fry until ready. After putting 2 spoons of tomato paste, chopped garlic. Do not forget to salt and pepper. I mix. Carcass on medium heat for 5-10 minutes.
  3. I lubricate the bottom of the multicooker tank with oil. I spread a sheet of dough to the bottom. I put the stuffing on top and grease it with ready-made Bechamel sauce.
  4. I repeat several times.
  5. Set the "Baking" mode.Roasting time is 1 hour.
  6. To gently remove the finished lasagna, use the grid for steaming.
TIP! For the last layer (must be from a sheet of dough) leave the dressing dressing.

Lasagna from pita bread with chicken and mushrooms in the oven

  • Chicken fillet - 500 g
  • Champignons - 300 g
  • Onions - 250 g
  • Tomatoes - 750 g.
  • Armenian lavash - 3 pieces.
  • Hard cheese - 300 g
  • Salt, ground pepper - to taste.
  • Bechamel - 250-300 g.
  • Vegetable oil - 2 tablespoons.
  • Salt, ground pepper - to taste.
  1. I clean and cut onions. Sent to a large skillet. Fry in oil to a transparent state. Adding tomatoes cut in halves of slices. Carcase the vegetables until soft. At the end I fall asleep black pepper and salt.
  2. In parallel, in another frying pan, I fry medium-sized pieces of chicken fillet. Season with pepper, salt. I put the finished fillet into a bowl.
  3. Mushrooms are sent to the pan. Mushrooms need to be pre-washed and cut. Shred sliced ​​pieces with pepper and salt.
  4. I rub cheese on a fine grater.
  5. I grease a baking dish with oil. I put Armenian lavash, missed with sauce, followed by tomato-onion sautéing.Then comes the time of chicken fillet and mushrooms. I pour cheese. I repeat the layers.
  6. Top cover lasagna pita. Pour sauce, sprinkle with grated cheese.
  7. In the preheated oven to 190 degrees send the form for baking. The optimal cooking time is 15-20 minutes.

Lasagna from zucchini with minced meat

Ready to bake lasagna with minced meat

  • Zucchini - 2 pieces of medium size.
  • Minced meat - 700 g.
  • Onions - 2 heads.
  • Carrots - 1 piece.
  • Bulgarian pepper - 1 piece.
  • Tomato - 1 piece.
  • Dutch cheese - 350 g
  • Vegetable oil - 1 tablespoon.
  • Butter - 20 g.
  • Bechamel - 250 g
  • Salt - to taste.
  1. I start with a standard vegetable saute from onions and carrots. Fry until golden onion.
  2. After adding tomato and pepper. I mix. Quench 5-7 minutes over medium heat.
  3. In parallel, in another frying pan, I warm up and soften the stuffing. Perch, salt. Carcass to semi-finished condition.
  4. Mix passaged with minced meat.
  5. Fry zucchini with minimal salt. I rub cheese on a grater and put it aside.
  6. The baking sheet is plentifully greased with butter.
  7. I spread the products as follows: fried zucchini, minced meat, Béchamel, grated cheese. I make a multi-layer construction.Top poured a lot of cheese.
  8. I send in the oven for 35-45 minutes at 180-200 degrees.
Video recipe

The original recipe from pasta

Photo of pasta with minced meat

  • Pasta - 300 g
  • Water - 2.5 liters.
  • Minced Chicken - 400 g
  • Onions - 1 head.
  • Carrots - 1 root vegetable.
  • Garlic - 3 cloves.
  • Sweet pepper - 1 thing.
  • Sugar - 1 small spoon.
  • Tomatoes - 4 pieces.
  • Basil, parsley, dill - 1 branch each.
  • Olive oil - for passaging.
  • Salt, pepper - to taste.
  • Bechamel - 250 g
  • Butter - 1 tablespoon.
  • Hard cheese - 100 g
  1. I take the pot. Pour 2.5 liters of water. Salt and bring to a boil. In the boiling water I put the pasta. Shuffle, so as not to stick together. I cook for 7-10 minutes (the exact cooking time is written on the package and depends on the type of pasta).
  2. Onions are thinly sliced, I pass garlic through a special press. Carrots grind on a grater.
  3. I peel the tomatoes from the peel and cut into small pieces, pepper - on the circles, previously cleared of seeds.
  4. I rub the cheese, finely-finely chopped greens.
  5. In a pan fry garlic and onions with grated carrots. I will pass 5-7 minutes. Stir, do not admit to burning products. Then put the Bulgarian pepper. I cook for 1-2 minutes and add the main ingredient - minced meat. Salt and pepper. The carcass is 10 minutes. At the end add tomatoes and sugar.I put out 8 minutes, periodically interfering.
  6. Deep baking dish I grease with butter. Pour a special sauce, prepared in advance. Next come the pasta (1/3 of the total), then - the lasagna filling. Alternate the layers, top with water sauce and sprinkle with cheese.
  7. The oven is heated to 180 degrees. I send pasta lasagna to prepare for 25 minutes.

Calorie content

The energy value of lasagna depends on the products used. A classic Italian dish is prepared with the addition of a large number of ingredients (especially in the filling), which makes accurate calculation difficult.

On average, the calories of lasagna with a small amount of minced pork, mixed with tomatoes, onions, pepper,is 170-230 kcal per 100 grams. The energy value of individual recipes with a large amount of meat reaches 300 kcal / 100 g.

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Cook the lasagna using different fillings. Close people will be delighted with your culinary efforts.

Date: 09.10.2018, 01:46 / Views: 44275

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