Classic lasagna recipe with sauce. Lasagna classic

Recipe minced meat lasagne with bechamel sauce:

First, prepare the Bolognese sauce. To do this, prepare vegetables: onions and carrots are peeled, washed and cut into cubes of the same size.

On hot pan pour in 1-2 tbsp. olive oil and lay out the minced meat. Fry it for a few minutes, stirring, until the meat brightens and the minced meat becomes crumbly. You don't need to fry the mince.

Add prepared onions and carrots to minced meat. Stir and fry for 3-4 minutes over low heat.

Meanwhile, cut the mushrooms into thin slices. bell pepper cut into cubes. If you have in stock large pepper then use half. By the way, in the classic version, it is not customary to add mushrooms and peppers to Bolognese sauce, so if you don’t want to, you can not use them.

Pour the vegetables over the meat and mix.

Pour in tomato juice and simmer for 30 minutes until the sauce thickens and the minced meat becomes tender. The juice should evaporate by more than half. In season fresh tomatoes you can use fresh, peeled tomatoes or use canned tomatoes in its own juice.

A few minutes before fully prepared season the minced meat with salt, pepper, your favorite set of spices for meat and add chopped greens.

While the meat sauce is stewing, prepare the bechamel sauce. To do this, in a saucepan or frying pan, melt butter. We add flour.

Stir the mixture with a whisk, fry the flour for a minute.

In small portions (at first, literally 2-3 tablespoons each), pour in milk, while constantly stirring the mixture actively. First we get a thick mass, stir it until completely smooth. Pour in all the milk and cook the bechamel sauce until it thickens.

Season the thickened sauce with spices to taste.

Now let's move on to the lasagne sheets. There are two types of lasagna sheets on sale: those that need to be boiled and those that can be used dry. But it is better, regardless of what is written in the instructions, boil the sheets for 2 minutes, no more. Such sheets are much easier to work with, they can always be cut to fit the mold, and they reach full readiness in the oven much faster. But the choice to boil or not is yours. So let's get started. Bring 3 liters of water to a boil in a large saucepan. Salt the water generously. Dip 2 sheets of lasagna into the water and cook for 2 minutes.

Lay them out on the board.

We rub the cheese on a grater.

When the sauces are ready and the sheets are boiled, you can assemble the lasagna. At the bottom of the refractory form, lay out 2-3 tbsp. bechamel sauce.

Lay the lasagna sheets on top of the sauce.

Spread some of the meat sauce.

meat sauce cover with a small amount of "Bechamel" and a handful grated cheese. It is not necessary to add cheese between layers, but it turns out tastier with it. Repeat layers until our ingredients run out. In our case, it turned out 3 layers.

Cover the last layer with lasagne sheets.

Generously grease with Bechamel and sprinkle with grated cheese and, if desired, add grated parmesan, it will make the crust more golden.

Bake lasagna with minced meat and bechamel sauce for 30-40 minutes at 180 C. The top should be well browned.

Leave to cool slightly and cut into small portions - the lasagna is ready!

Italian cuisine is one of the most popular in the world. And for the Italians themselves, food is a cult and a tradition. When we hear about culinary Italy, 2 names immediately pop up in our heads: pizza and pasta.
In turn, pasta is a generalized name, and is like a semi-finished product from flour products for subsequent heat treatment, and completely ready meal from the same flour products with sauces and cheese. And the well-known Italian lasagna is nothing but a type of pasta.

The dish itself is quite old. The first mention of a lasagna recipe was found in cookbook 1238, which was found by archaeologists in Naples. In the future, lasagna became popular in all corners of the earth.
Lasagna is made with layers of dough, toppings, sauce and cheese. Baked in the oven at high temperature. Lasagna dough is made from durum varieties wheat, as for pasta. Recipes differ in filling, and of course, the use of different sauces.
Cooking lasagna is a long and painstaking task. But the process can be made easier if you buy ready dough in the shop. You can also find separately ready sauce bechamel, although its preparation does not take much time. The most important thing remains - to prepare the bolognese sauce for the filling. Despite the fact that bolognese is considered a sauce, in fact it is minced meat with vegetables, and it is also easy to prepare. In general, if you are going 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 cook it together a traditional dish and plunge into the world of beautiful Italy.

Ingredients:

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

for the bolognese sauce:

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

for the bechamel sauce:

1 l fat milk;
100 g butter;
70 g flour;
1 tsp Italian herb mix or 2 pinches ground nutmeg
salt, pepper to taste.

Real Italian lasagna recipe at home

Cooking bolognese sauce (a bolognese recipe with a photo and a more detailed description can be found here)

1. Finely chop the onion, carrot and celery stalks. This vegetable combination is very popular and is often found in many Italian and European recipes. So, first put the onions in the heated olive oil in the pan, then the carrots, and the last chopped celery. Salt lightly. Saute the vegetables over medium heat until they release their juices and soften. Then remove the vegetables from the heat and set aside.

2. Melt the butter in a pan and spread the minced meat.

3. Thoroughly knead the minced meat with a spatula so that there are no lumps. We fry the mince. As soon as the meat begins to sizzle and brown a little, remove from heat. The main thing is not to let the minced meat dry out and burn too much.

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

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

6. Finely chop.

7. We shift the tomatoes to the minced meat with vegetables.

8. Add spices, salt to taste. Fill with water so that it slightly covers the minced meat and leave to simmer over low heat for 30-40 minutes. Stir the sauce from time to time.

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

Cooking classic bechamel sauce. See more detailed recipe.

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

11. Pour the flour and mix. Quite quickly, a slurry without lumps is obtained.

12. In portions of about 100 ml, pour in the milk. Mix until smooth.

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

14. Mix everything and cook over medium heat until the sauce thickens a little. It is also impossible to overexpose the sauce on fire, so that it does not harden when it cools. We take it off the fire.

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

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

cooking lasagna

16. Rub Parmesan on a fine grater.

17. I used ready-made lasagna dough, but you can also make your own. But even the finished dough needs to be processed a little before being laid out in a lasagna dish.

18. Pour water into a large saucepan and bring to a boil. Dip in boiling water one at a time - a maximum of 2 sheets of lasagna dough for 30 seconds. This procedure is desirable to do, even if the test box says "does not require cooking." Lasagne made from pre-processed dough is much more tender, and the dough itself is softer.

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

20. Spread the next layer of bolognese.

21. Sprinkle with a little grated parmesan cheese. It is advisable to guess so that most of the cheese remains for powdering on top.

22. Repeat steps 19-21 until the entire form is completed. Usually 5 layers are obtained. Brush the last layer generously with the remaining béchamel sauce.

23. Sprinkle with the remaining cheese.

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

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

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

Classic lasagna is a true tradition along with pizza. Italian dish, as well as the culinary symbol of this state. By appearance the dish is original cake, in which special sheets perform the function of cakes, and bechamel sauce connects them together, complementing them with aroma and delicate taste. How to cook delicious and mouth-watering classic lasagna step by step, we will tell in our article.

History of lasagna

Initially, the word "lasagna" was used to define dishes, according to the translation from the Greek language - the so-called hot plates. The Romans understood lasagna as boilers in which porridge was cooked. However, many years later, having gone through various semantic transformations, the meaning of the word was transformed and acquired a meaning that is understandable in our time.

Recipe classic lasagna familiar from a long time ago. Previously, it was cooked in a pan, laying on sheets of thin dough top with ragout or bechamel sauce along with grated cheese. A little later, the inhabitants of Poland changed the form of serving and called the Italian dish lazanka.

A mandatory attribute of modern classic lasagna is amazing sauce, which can be purchased at the supermarket or cooked by yourself, which does not require much effort or time. Detailed description the preparation of the sauce can be found in the recipes of the Italian dish presented by us.

During the preparation of classic lasagna, novice housewives, who are always afraid of spoiling the taste of a new dish for them, may have several controversial questions regarding the correctness of the selected ingredients. We will try to figure out what can affect the taste of an Italian dish.

In the event that ready-made purchased sheets are taken as the basis for lasagna, you need to carefully read the instructions, perhaps they should first be dipped in boiling water.
Great substitute for tomato paste fresh tomatoes.
To make the lasagna juicy and well soaked, you should not save on the amount of bechamel sauce.

Before eating lasagna, it needs to be allowed to stand for a while so that all layers stick together better and it is convenient to cut it into pieces.

Step by step recipe for classic lasagna

For the first time, preparing a traditional Italian dish can take at least half a day. This is due to the fact that in addition to cooking the lasagna itself, it is necessary to devote a lot of time to the constituent parts of the dish, namely: to prepare the sauce and thin sheets of dough. However, it's worth it. The dish turns out juicy, nutritious, satisfying, and also divinely tasty.

The following products are useful for the test:

egg - 1 pc.;
flour - 300 g;
vegetable oil - 2 tbsp. l.

For filling:

minced meat - 350 g;
tomato paste- 3 tbsp. l.;
onions - 2 pcs.;
cheese - 150 g.

For sauce:

butter - 120 g;
cream - 300 ml;
flour - 1 tbsp. l.

How to prepare sauce?

To start cooking classic lasagna (there is a photo of the dish in the article), you need to prepare the ingredients for bechamel sauce. To do this, melt the butter, adding cream, flour, and some spices to it. As a rule, for this they take ground nutmeg, but you can also stop at oregano or basil. After that, the future sauce is thoroughly mixed, until the lumps of flour disappear in it. In the event that when using the listed ingredients, the bechamel turns out to be too fat, you can replace the cream with milk.

In addition, to enhance palatability sauces, depending on the preferences of the cook, also use chopped garlic and a little pepper.

Practical part

Cooking lasagna should begin with preparing the dough. To do this, mix ingredients such as flour, salt, egg, water and a small amount vegetable oil. After receiving homogeneous mass the batch should be laid out on a table sprinkled with flour and for some time kneaded it with your hands so that it does not stick to your palms. Then it must be covered with a towel and left for half an hour.

This time should be devoted to preparing the filling. Chop the prepared onion small cubes and fry in vegetable oil until half cooked, then add minced meat to the onion. Simmer for 3 minutes and use a spatula to grind everything large pieces meat. Then put the tomato paste into the pan and bring everything to a boil.

After a certain time, you must return to the test. It should be rolled out into 3 equal parts with a thickness of about 2 mm and cut off the edges according to the size of the baking sheet, from which another same layer should be obtained.

After that, you can begin to form the lasagna. To do this, the bottom of the baking sheet should be smeared with bechamel sauce, then lay the first sheet and place a third of the minced meat on top of it. Next comes another layer of sauce, which is covered with grated cheese. So all layers are repeated in turn 3 or 4 times, depending on the number of rolled sheets obtained. The top of the lasagna is covered with bechamel and a thick layer grated cheese. Baking this masterpiece Italian cuisine for 40 minutes in the oven.

Classic lasagna recipe with photo

If you cook a dish based on this version of the recipe, the lasagna turns out to be quite satisfying, appetizing and unusually tasty. As a rule, many housewives prefer meat stuffing, but it can be varied with vegetables, fish, and mushrooms with olives. The resulting dish is great for both lunch and dinner. In its homeland, classic lasagna is served as a first course. It is more convenient to cook it in separate portions.

Suitable components are:

minced meat - 350 g;
sheets for lasagna - 500 g;
carrots - 1 pc.;
onion - 1 pc.;
cheese - 250 g;
flour - 3 tbsp. l.;
cream - 450 g;
wine - 180 ml;
butter - 65 g.

Prepare sauce and lasagne sheets

The process must begin with the preparation of the ingredients. To do this, melt the butter, flour and cream in a saucepan. Stir the contents thoroughly so that no lumps form.

Acquired layers must be boiled for about 5 minutes. The water in which they will be boiled must be salted and a little vegetable oil added to it.

cooking italian popular dish you need to start with grinding onion and carrots. Then the vegetables need to be fried in a preheated pan until half cooked, then add the minced meat and mix all the ingredients. While frying, you need to constantly stir until the contents become light brown.

At a time when the juice is gone from the meat, you can pour a little red wine into the pan. Next, the filling should be stewed until the alcohol has completely evaporated. The next step is to add tomato paste or finely chopped canned tomato(The paste should completely cover the future filling). The contents must be brought to a boil, salt, pepper, add bay leaves and leave to simmer for 45 minutes.

After the allotted time, it is necessary to begin the formation of classic lasagna. To do this, carefully grease a baking sheet with oil, then put the first prepared layer of lasagne sheets on the bottom, the third part of the filling, a little béchamel sauce and grated cheese. You need to repeat the steps 3 times. The top of the national Italian dish should be smeared with a layer of sauce and sprinkled with grated cheese. Bake the dish for 20 minutes in a preheated oven at 200 ° C.

Lasagna with minced meat is an amazingly delicious Italian dish that has gained recognition around the world. Very satisfying, prepared from layers of dough and layers of meat or vegetable filling, with bechamel sauce. The process of preparing such lasagna with minced meat is not at all complicated.
Lasagna is perfect for any holiday or Sunday dinner.

Classic lasagna ingredients

For the bechamel sauce
100 g butter,
2 tbsp. l. flour,
0.7 l of milk,
2.5 g nutmeg,
1 bay leaf,
salt and white pepper to taste.
You also need the appropriate size baking dish: 17:25 or 20:20 cm.

Classic lasagna recipe

Remove the lasagna from the oven, let stand for 10 minutes, and then cut into portions. Bon appetit!

P.S. If it is not possible to buy finished sheets lasagna in the store, you can cook yourself. To do this, sift 400 g of flour through a sieve so that a slide is obtained. Then we make a recess in the center of this slide, where we drive in 5 large eggs, salt to taste and knead the dough. It's even easier to do this in a food processor. We roll into a ball, send it closer to the heat, for twenty minutes.
Then we divide it into nine parts and roll each part into a thin layer no more than 1.5 mm thick. Boil the layers in boiling salted water for ten minutes. Store the prepared dough strips in the freezer.
And especially about tomato puree for lasagna. This is NOT tomato paste, this is puree, it is much thinner, more like liquid ketchup without additives. There is a store, in banks. You can also make mashed potatoes at home by passing the tomatoes through a meat grinder and then through a large sieve.

And, girls and boys, write in the comments who cooked lasagna with what sheets. I took pasta zara, it turned out great, not sour and not hard. Barilla and Rolton become limp. Who else cooked with what and how it turned out, share?

By right, lasagna can be considered the signature Italian dish, which is not inferior to many other delicacies of this country. Nowadays, lasagna is considered to be an international dish, so it can be cooked at home.

The main thing in the article

Ingredients for making lasagna at home

Lasagna is a baked dish consisting of several layers of filling lying on thinly rolled sheets of dough. Also, the obligatory components of this dish are various sauces and cheese, which coats the lasagna with an appetizing golden brown crust.

Stock up on the following products:

Onion - 1 pc.
Olive oil - 50 ml
Minced meat - 0.5 kg
Salt - 0.5 tsp, pepper - to taste
Chopped tomatoes - 0.5 kg
Italian spices - 3 tsp
Flour - 50 g
Milk - 350 ml
Butter - 60 g
Dough sheets - 10 pcs.
Hard cheese - 100 g

Homemade lasagna dough

It is not necessary to run to the store for ready dough for lasagna, you can cook it in your kitchen without much effort.

To do this, take:

Flour - 350 g
Eggs - 2 pcs
Cold water - 30 g
Salt - 0.5 tsp
Vegetable oil - 0.75 tbsp

Sift the flour through a sieve, give access to oxygen to make the dough fluffy.
Make a hole in the sifted flour, break the eggs into it, pour water and oil, add salt.
Based on the consistency of the kneaded dough, you need to decide whether to add one or more eggs to it. The dough should not turn out too clogged.
Then knead the dough, this action will take a lot of time. If it's too thick, add water.
Bring it to the necessary soft state so that it does not stick to your hands, and leave for half an hour, covered with polyethylene.
Divide the dough into required amount pieces and thinly roll to the desired size (approximately 1-1.5 mm). Often it is adjusted to fit the baking dish.
Cut the dough with a knife, forming rectangles from it. Such blanks are suitable for immediate use. But they can also be placed in freezer or dry.
The last version of the dough blanks must be boiled for a couple of minutes in salt water, otherwise the dish will have a hard texture.

Cooking lasagna with minced meat at home

Usage minced meat for cooking lasagna is quite popular. Most often, several types of minced meat are combined, for example, beef and pork. These types of meat will give the dish extraordinary juiciness.

Cut the onion into cubes and fry a little.
Send the minced meat to the onion and keep on fire until cooked.
Send tomato puree or tomato juice to stew meat, cook until it boils excess water season with dried spices.
Next, make the bechamel sauce. To do this, choose a container with thick walls, melt the butter in it, gradually add the sifted flour, and stir vigorously all the time.
Remove the dishes from the heat and pour the chilled milk into the hot ingredients, mix.
Put the container back on a small fire and cook the sauce, stirring it continuously for about five minutes. Add salt, spices.
Grease a rectangular baking sheet with oil and lay out sheets of dough, apply a little sauce. Then place the minced meat filling on top of the bechamel layer and cover with another layer of dough. Keep doing this until the lasagna reaches the desired height. Finish the composition by smearing the dough with bechamel sauce.
Sprinkle the lined dish with cheese and send it to a pre-heated oven to a temperature of 180 ° C. Bake for half an hour. If you are afraid that the cheese will burn, cover the dish with foil at the initial stage of baking.
Cut the cooled lasagna into portions.

Meat bolognese sauce for homemade lasagna

The composition of this sauce includes, at a minimum, beef or pork meat, onions, carrots, tomatoes, herbs. The dish is quite nutritious.

Make minced meat.
Heat 3-4 tablespoons of olive oil in a deep bowl, fry the minced meat on it for five minutes.
Clean the vegetables. Continue frying by placing the onion and garlic in the pan.
Grate the carrots using a medium grater. Fry it with minced meat for at least ten minutes.
Salt the filling for the sauce and season with pepper, put chopped greens in it.
To get more tender filling add a few tablespoons of sugar to it. This will give the sauce a sweet and sour taste.
Then pour half a glass of white wine into the sauce and, having boiled, leave to languish over the smallest fire.
While the stewing process continues, pour boiling water over the tomatoes and remove the peel from them: the vegetables should be as ripe as possible, so you get more juice. Use a blender to puree the tomatoes.
Send the puree to stew to the sauce, you can add a little water. As soon as the first bubbles appear, indicating that the sauce is boiling, pour half a glass of cream or high-fat sour cream into it.
And now comes the longest process of cooking the sauce. It will take at least two hours in time. Turn the heat down to low so that the sauce barely simmers. During this time, it is necessary to make adjustments to the amount of added salt and spices.
The bolognese sauce should be fairly thick and smooth.

bechamel sauce recipe for lasagna

Bechamel sauce has a pronounced creamy taste and combines ingredients such as: milk, butter, flour. It is used not only for lasagna, it is also served with the most a variety of dishes Europe. The standard bechamel sauce recipe scheme can be adjusted and improved with other products, getting your favorite taste of this sauce.

Sauce Ingredients:

milk - 1 l
butter - 100-120 g
flour - 100-120 g
nutmeg (to taste)
ground black pepper.

It must be remembered that what more milk is used, the thinner the sauce will be. As the sauce cools, it will thicken.

After the sauce boils, cook it over low heat for about five minutes, stirring constantly.
Salt the sauce and season it with spices, add small piece butter and leave to infuse.
The sauce should have a uniform texture. If it was not possible to prevent the formation of lumps, wipe Bechamel through cheesecloth or a sieve.

Homemade lasagna: a step-by-step cooking recipe with a photo

Engage in the preparation of the necessary components:

Wrap the mold tightly in foil and bake for 20 minutes at 170°C. After - remove the foil and bake the dish until golden brown. Lasagna is served hot, bon appetit!

Homemade Chicken and Mushroom Lasagna recipes

Fry the onion sunflower oil until soft.
Add chopped chicken to the pan and continue to fry for another ten minutes.
Take tomato juice, season it with Italian spices.
Start preparing the bechamel sauce from the earlier example.
Lay out the lasagne preparations in this order: lasagna sheets, then half of the filling, bechamel sauce in a generous layer. Repeat this algorithm one more time. Finish sequencing by placing sheets of pasta on top and watering tomato sauce.
Bake the lasagna in the oven for 25 minutes.
After the specified time, sprinkle the dish with hard cheese and continue baking for the same amount of time.

Be careful! Some types of lasagne sheets need to be boiled first. Therefore, carefully study the manufacturer's recommendations for cooking.

Add a touch of sophistication to the taste chicken stuffing mushrooms for lasagna. They must be fried with onions and chicken. They will add more nutrition to the dish.

Vegetarian lasagna: a simple recipe with a photo

Stock up on products:

Cut all the vegetables and simmer in a greased pan for about ten minutes, add salt and pepper to taste.
Prepare the bechamel sauce: overcook the melted butter and flour + milk. After boiling, reduce the heat to and simmer the sauce until it reaches the consistency of sour cream.
If the lasagna sheets need to be pre-treated, place them in a deep container and pour over hot water minutes for 15.
Next, a familiar scheme: lay out the sheets - sauce - filling, repeat this sequence as many times as necessary. Finish the process by sprinkling the dish with hard cheese, and bake from half an hour to forty minutes.

During the preparation of the vegetable filling, add a few tablespoons of cream to it - this will make it more juicy and acquire a delicate milky hue.

Secrets of making the most delicious lasagna

If you purchased ready-made lasagna sheets from the store, carefully read the instructions for preparing them. If the dough needs to be pre-boiled, then add a few tablespoons of oil to boiling water.
To ensure that the finished lasagna remains intact and does not fall apart when serving, lay the sheets of lasagne crosswise in the baking dish.
It is best to choose ceramic or heat-resistant glassware for baking. For this purpose, cast iron products or those that have a non-stick coating are also suitable.
Most often for the preparation of classic Italian lasagna choose mozzarella and parmesan: with these varieties of cheeses, the dish will have an unusual aroma and give off a light spicy taste.
Lasagna sauce is prepared from tomatoes with spices and other vegetables, smoked or meat products. Also, in addition to tomato, cream sauce is cooked.
Usually done meat filling from several types of meat, which is fried with vegetables, and then with tomato sauce. The filling for lasagna can be lean - with vegetables and mushrooms, as well as consisting of seafood.
Much to my surprise, the filling for lasagna can be sweet - with fruits and spices, like cinnamon. The sauce is prepared sour cream, cottage cheese, with the addition lemon juice and vanilla. Sweet lasagna can be served with whipped cream.

Homemade lasagna: video recipes

So tasty dish, like lasagna, has long been a decoration of tables not only in Italian cuisine - it is prepared in many countries of the world. And if you decide to treat yourself to such a yummy, then the tips given will help you cope with this task.