The recipe for lasagna dough is simple, like all ingenious. Sheets for lasagna - composition and calorie content; beneficial properties and harm; how to make dough at home (video recipe); dishes from the product with a photo

1. Read the information on the package of lasagna sheets. Sometimes they do not require pre-cooking.
2. If, according to the instructions, the leaves must first be boiled, put them in boiling salted water. Cooking takes literally 3 minutes, because the sheets should remain harsh.
3. The sheets may stick together during cooking. To prevent this, cook them in parts or even one at a time, and add a little vegetable oil to the water. After cooking, lay the sheets in a single layer on a clean towel to dry a little.
4. If you prefer to make your own dough, there is a recipe for homemade lasagne sheets at the end of the article.
5. You need to cook lasagna in a thick-walled dish with high sides. Choose a shape 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. Allow the lasagna to cool slightly before slicing.

Ingredients

• 2 tablespoons of olive oil;
• 1 onion;
• 500 g ground beef;
• salt - to taste;
• 500 g trade winds or fresh tomatoes without skins, cut into small cubes;
• 1 teaspoon dried basil;
• 40 g butter + a little for lubrication;
• 40 g flour;
• 400 ml of milk;
• salt - to taste;
• ground black pepper - to taste;
• 250 g sheets for lasagna;
• 50 g parmesan.

Cooking

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

Add the passata or tomatoes, stir and simmer for about 10 minutes. Then combine the mass with basil.

Melt the butter in a saucepan over moderate heat. While stirring with a whisk, add flour. Whisking continuously, gradually pour in the milk. Boil the bechamel sauce, stirring constantly, until it thickens. Season with salt, pepper and nutmeg.

Grease a baking dish with oil. Place a few sheets of lasagna on the bottom and cover them with some of the sauce. Spread some of the meat filling on top. Repeat layers. Top with béchamel sauce sprinkled with grated parmesan. Bake for 30 minutes at 190°C.

Ingredients

• 2 teaspoons of olive oil;
• 450 g ground 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 sheets for lasagna;
• 700 g mozzarella.

Cooking

Heat oil in a large frying pan. Put the minced meat in there and fry until cooked. Drain excess fat from the 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 well heated through. Mix together the ricotta, half of the grated Parmesan, most of the chopped parsley, pepper and salt.

Spread some of the meat filling on the bottom of the baking dish, 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 last layer of lasagne sheets with the meat mixture, mozzarella and grated parmesan.

Cover the mold with foil. Bake the lasagne for 15 minutes at 190°C. Remove the foil, raise the temperature to 200°C and cook for another 20 minutes. Sprinkle the lasagne with chopped parsley before serving.

Ingredients

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

Cooking

Cut the tomatoes into cubes, and the mushrooms into slices. Put the tomatoes and mushrooms in a saucepan, add the tomato paste, finely chopped onion, basil and salt. Let it boil, lower the heat and simmer covered for 25 minutes. Add 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 a few sheets of lasagna on the bottom. Top with part of the curd mixture, part of the tomato-meat filling and part of the mozzarella. Repeat layers.

Cover the form 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 of vegetable oil;
• 500 g of champignons;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon of butter;
• 1 tablespoon flour;
• 400 ml of milk;
• ground nutmeg - to taste;
• 200 g sheets for lasagna;
• 300 g mozzarella.

Cooking

Finely chop the onion and lightly fry in a 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 add milk and cook sauce, stirring constantly, until thickened. Season with salt, pepper and nutmeg.

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

Ingredients

• 70 g butter + a little for lubrication;
• 50 g flour;
• 800 ml of 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 sheets for lasagna;
• 100 g parmesan.

Cooking

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. Take the lavrushka out of 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, squeeze it lightly, chop and mix with the ricotta, a couple of tablespoons of béchamel sauce, nutmeg, salt and pepper.

Grease a baking dish with oil. Put in 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 last 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 sheets for lasagna;
• 400 g mozzarella.

Cooking

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

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

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

Repeat the layers so that the marinara and the rest of the mozzarella are on top. Cover the form with foil and place in an oven preheated to 180 ° C for about 50 minutes. Remove foil 10 minutes before cooking.

Ingredients

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

Cooking

Grate raw pumpkin and cheese on a coarse grater.

Melt the butter in a frying pan. While stirring, add flour. Whisking constantly, add 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 sheets of lasagne 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 of olive oil;
• 3 cloves of garlic;
• a few 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 sheets for lasagna.

Cooking

Place the eggplant in a colander and place it over a pot of boiling water. Steam vegetables for 30 minutes. Then cut in half, scrape out the flesh with a spoon and chop finely.

Heat 6 tablespoons oil in a skillet over medium heat. Add minced garlic, thyme leaves, eggplant and ground chili. Cook, stirring, 10 minutes.

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

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

Brush the bottom of a baking dish with some of the vegetable sauce. Sprinkle with some of the grated cheese, top with a few lasagne sheets and repeat the layers. Top the vegetable sauce with shredded cheese and cheddar slices.

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

Ingredients

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

Cooking

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 chicken and broccoli into large pieces.

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

Repeat layers. Brush the last layer of lasagne sheets with sauce and sprinkle with cheese. Cover the form 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 of vegetable oil;
• 1 onion;
• 2 tomatoes;
• 170 g of tomato sauce;
• salt - to taste;
• ground black pepper - to taste;
• 50 g butter;
• 50 g flour;
• 500 ml of milk;
• ground nutmeg - to taste;
• 300 g of ham;
• 200 g of hard cheese;
• 200 g sheets for lasagna.

Cooking

Heat the oil in a frying pan and fry the onion and diced tomatoes. Add the 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, pour in the flour. Pour in 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 of the lasagna sheets, some of the tomatoes and onions, ham, sauce and cheese. Repeat layers. Pour the last layer of cheese with bechamel sauce. Bake the lasagna at 180°C for about 30 minutes.

Bonus: Lasagna Sheet Recipe

Ingredients

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

From the indicated amount of ingredients, approximately 450 g of dough will be obtained.

Cooking

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

Knead the dough well with your hands until it is smooth and uniform. Add some water if necessary. Shape the dough into a ball, wrap in and refrigerate for 30-60 minutes.

Dust a work surface with flour, place the dough on it and cut it into three equal pieces. Flatten them slightly with your hands and go over each 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 are thin, you can use them without pre-cooking. If you are still unable to properly roll out the sheets, blanch them in boiling water.

Making layered lasagna is not an easy task, but trust me, it's worth the time and effort. There is no one who can resist this dish! What is "lasagna"?

When we think of Italy, in addition to the tanned and white-toothed representatives of the nation, we also imagine delicious dishes. It's pasta, pizza, lasagna. The latter refers to the main dishes, it is hearty, nutritious and, of course, incredibly tasty. Cooking lasagna, at first glance, is not easy - you will need dough and filling, which, in a fanciful combination, add up to a dish. This article will describe all the intricacies of creating "good" foxes for lasagna, which will allow the dish to be perfect.

The general principles of dough preparation are both similar to the technology for preparing ordinary dough, and differ. In fact, you can choose any recipe, but some subtleties will bring homemade lasagna dough closer to classic Italian.

Dough for lasagna - preparing food and dishes

How many layers of dough should be in lasagna? According to the classic Italian recipe, it is considered that six. For such a number of sheets you will need 350-500 grams of flour.

The main ingredients will be flour and an egg. Let's take a closer look at the first component.

For lasagna dough, you can use classic premium flour, which is most often taken for regular pastries and dumplings. The dough will turn out soft, tender, you do not need to boil it additionally, and the dish will be guaranteed to be delicious. But not everything is so simple! Such a dough is not used in Italy, because there, for any pastries and flour products, they take wholemeal flour, unrefined.

It's easy to explain. Refined flour has high taste qualities. Pasta from such a product is delicate in taste, light in color, pastries are white, airy. But it should be noted that these products are far from useful. They saturate for a short time and are very high in calories. There is no benefit from such products, since refined flour is purified from everything, including the beneficial substances of whole grains.

Another thing is wholemeal flour or from durum grains. Behind this concept lies the same product, but containing parts of a whole grain of wheat or another type of cereal. Products made from such flour do not look very aesthetically pleasing and taste rougher, tougher. But in this "rudeness" lies the benefit. In Italy, lasagna dough is made from this flour.

Recipe 1: White Flour Lasagna Dough

If you make lasagna sheets from traditional premium flour, the dough will turn out tender and tasty. If you take the products in the proportions below, then the resulting flour mass will be dense, but soft, pliable. For every hundred grams of flour, take 1 egg and 20 ml of cold water.

Required Ingredients:

• Flour - 420 gr.
• Egg - 4 pcs.
• Cold water - 80 ml
• Olive oil - 1 l. Art.

Cooking method:

1. Mix eggs with water and salt, beating them for at least 6 minutes.
2. Pour the flour into a container or onto a clean table, make a hole in the center and pour the egg mixture into it.
3. Knead the dough with your hands, pour in the oil.
4. Cover the dough with damp cheesecloth and leave for 15 minutes.
5. Divide the lump of dough into parts (approximately 6-8 sheets will turn out) and roll out as thin as possible.
6. Lay the sheets for 10 minutes on a dry, warm surface, sprinkle with flour, after which you can use them.

Recipe 2: Bran Lasagne Dough

If you want to cook the dough not only tasty, but also healthy, then you should add bran to the flour. Where can I get them? Today, many stores sell food bran - wheat, oatmeal, buckwheat. Oat bran is considered the most useful (as it contains a lot of fiber). The bran is quite large, so they need to be ground into flour. Use flour and bran in a ratio of 3:1.

Required Ingredients:

• Flour - 320 gr.
• Bran food - 110 gr.
• Egg - 4 pcs.

Cooking method:

1. Grind the bran. In structure, they should be like flour, otherwise rough pieces will come across in the dough.
2. Combine flour and bran, sift through a sieve.
3. Combine eggs with salt with a mixer.
4. Make a well in the flour, pour in the egg mixture.
5. Knead the dough with your hands until you get a homogeneous mass. If the dough does not knead, you can add a little vegetable oil.
6. When the dough is ready, you can immediately start rolling. Divide the dough into 5-7 pieces and roll out as thin as possible. Sprinkle the finished sheets with a little flour.

Recipe 3: Rye flour lasagna dough

Rye flour is an order of magnitude more useful than regular premium flour. The dough will turn brown. To soften the shade, you can add a little turmeric. Turmeric is a spice commonly used in India. It gives any dish a pleasant yellow tint.

Required Ingredients:

• Rye flour - 180 gr.
• White flour - 220 gr.
• Egg - 4 pcs.
• Water - 100 ml
• Vegetable oil

Cooking method:

1. Combine the flour by sifting both types through a sieve.
2. Whisk eggs with water and salt.
3. Make a well in the flour, add the egg mixture and start kneading the dough. If it seems to you that the dough is too steep, then pour another 50 ml of water into it.
4. Let the resulting dough stand for 20 minutes, then divide it into several parts and roll out.
5. Rye flour lasagna dough must be boiled before cooking. Dry the sheets, then dip them in boiling water for two minutes. If this is not done, then the dough in lasagna will turn out to be harsh.

Recipe 4: Lasagna Dough (with Butter)

The dough that you get from this recipe can be used not only for lasagna, but also for making noodles. The secret is in the addition of butter.

Required Ingredients:

• Coarse wheat flour - 410 gr.
• Eggs - 4 pcs.
• Butter - 40 gr.

Cooking method:

1. Melt butter.
2. Combine eggs, salt and oil with a mixer. Beat the mixture for at least 6 minutes.
3. Wholemeal flour must be sifted.
4. Make a well in the flour and pour in the butter-egg mixture. Knead the dough for 10 minutes.
5. Leave the resulting lump of dough for 25 minutes.
6. Divide the resulting dough into 6-8 sheets and roll them out as thin as possible.

Recipe 5: Colored Lasagna Dough

If you are an aesthete and like the dish to be not only tasty, but also beautiful, you can make lasagna dough in an unusual color. You don't need artificial colors. Take the spinach, grind it with a blender, then add it to the dough. That's all! You can also make unusual pasta from such dough.

Required Ingredients:

• Coarse flour - 420 gr.
• Spinach - 55 gr.
• Egg - 4 pcs.
• Olive oil - 1 tbsp. l.

Cooking method:

1. Sift the dough. Make a hole in the flour hill.
2. Mix eggs with salt and cold water.
3. Pour the egg mixture into the well in the dough, and begin to knead it.
4. Grind the spinach in a blender and add it to the dough along with one tablespoon of vegetable oil. Knead the dough for 15 minutes.
5. The resulting lump of dough should be covered with a damp clean gauze and left for 20 minutes.
6. Divide the dough into pieces and roll it into thin sheets.

Can I keep homemade lasagna dough for a long time? Yes, but only frozen. Before use, it will need to be dipped in boiling water for 3 minutes. If this is not done and the dough is simply allowed to thaw, then in lasagna it will crumble after.

Sheets for lasagna are best rolled out using a special machine - this way they turn out uniform in thickness. If you roll out the dough poorly, then the lasagna will turn out to be uneven in thickness. When you roll out the dough, keep in mind that it should be very thin, but not transparent.

If the dough does not knead well, you can add a little oil to it. Take better not the traditional sunflower, but pumpkin or olive.

Remember to sift the flour before kneading the dough. This is not just a purification procedure - during sifting, the flour is saturated with oxygen and becomes more magnificent.

You can add various types of flour to the lasagna dough - corn or buckwheat. Thus, lasagna will turn out to be more “interesting” in taste.

Flour that can be safely used to make dough for lasagna and pasta is called “durum” or “second grade flour”. If you are preparing the dough exclusively from such flour, then the lasagna sheets should be boiled for 3 minutes in boiling water.

Do not use thin-walled dishes for baking lasagna from homemade dough, otherwise the dish will not bake well. Take ceramic or heat-resistant glass molds.

Italian cuisine is becoming more and more popular in our latitudes. There are many explanations for this. First, Italian food is very tasty. They seem to carry all the warmth and passion of the south. Secondly, the dishes of this cuisine help to save the figure: it is not for nothing that the Italian diet (Mediterranean) is included in the UNESCO List as an intangible heritage of mankind. Thirdly, these dishes are very economical both in products and in cooking time. Today we're talking about climbing. This dish has replaced spaghetti and pizza as leaders in popularity among the population. Delicate layers of dough, soaked in filling and sauce, just melt in your mouth. Read on to learn how to make lasagne sheets, how much to cook them, and what you can substitute for these sheets if you don't feel like messing around with the dough.

What is lasagna

The Italians claim that this dish (or something similar to it) was prepared in ancient Rome. But in the New History, lasagna was given to the world by the province of Emilia-Romagna. The capital of this region is Bologna. Over time, every major city in Italy has acquired its own recipe for lasagna, but when we talk about the classics of the genre, we mean “bolognese”.

The dish itself consists of three main parts: dough, or rather, six horizontal flour plates, filling and sauce. In classic lasagna, the minced meat used to shift the sheets is ground beef with spices, tomatoes and wine. The dish is topped with Parmesan cheese. In other regions, there are countless recipes for lasagna: with mozzarella, ricotta, chicken, minced meat, mushrooms, spinach, fish, seafood ... You can also experiment with sauces - try, for example, soak the dish with bechamel or olandaise. You can deviate from the classics even in the preparation of dough plates. But let's first look at how to make classic lasagna sheets.

Dough Ingredients

The easiest way to "assemble" this dish is using ready-made (preferably Italian-made) semi-finished products: plates and sauce. Then you can put your whole soul into the filling. Plates are now sold in any large supermarket. We will talk about how and how long to cook them. But for now, let's say we don't have access to ready-made lasagne sheets. The recipe for their preparation is in front of you. All you need is flour, eggs, olive oil and salt. And a couple of strong hands and patience, because you need to knead the dough for a long time and with effort - this is the main secret of delicious and tender lasagna.

Another little trick: the flour should be from durum wheat. Then the dough will not burst from the abundance of moisture released by the filling and sauce. But, in principle, ordinary white flour of the highest or first grade is also suitable. Olive oil can be replaced with sunflower oil.

kneading the dough

On a clean surface, sift 200 grams of flour through a sieve. This will enrich it with oxygen, and it will be easier for you to knead the dough. Add a pinch of salt to flour. At the top of the "slide" we make a small indentation with our finger. Lightly beat two eggs in a separate bowl with a fork. Pour them into the flour "crater". We start kneading the dough. In the process, add olive oil - literally one tablespoon. You need to knead for a long time, at least a quarter of an hour (and even better 25 minutes), so that future lasagna sheets come out elastic. In no case should the dough be sticky, but not as steep as for Russian homemade noodles. If it seems too hard for you, add a little water. If the dough does not stop sticking to your hands, adjust the desired consistency by adding flour. When it is possible to form a bun, with force we hit it several times on the countertop. This will make the dough even softer. Then we cover the gingerbread man with a damp cloth and let it "rest" for thirty minutes or an hour.

Sheets for lasagna: a classic recipe and with variations

If you have already kneaded the dough, consider that 80% of the work is done. Next, you just need to form a sausage from a kolobok and cut it into six parts. Each piece must be rolled out very thinly. It is important! If the dough is too thick, it will not cook, and the dish will come out too tough, reaching for the teeth. We level the resulting cake to the size of your baking dish. It is also convenient to cut it into wide strips. By the way, in this form sheets for lasagna are sold in supermarkets.

Since we are talking about semi-finished plates, we should also mention deviations from the classics. In Italy, you can buy green, orange, red and even dark gray sheets. This means that spinach, bell peppers, tomatoes or cuttlefish ink were mixed into the dough. Such additives also affect the taste of the finished lasagna. In addition, this dish looks original.

After cutting, the plates need to be dried a little. Put a large pot of water on the fire. Bring it to a boil. Add salt. Reduce the heat to medium, pour a spoonful of any vegetable oil into boiling water. Lower the lasagna plates. It is important that they do not stick together. Therefore, we cook no more than two pieces at the same time. Some chefs claim that in some types of lasagna there is no need to pre-boil the sheets at all. If you are going to use a filling that gives a lot of juice (for example, minced meat), and add enough sauce, then the thin dough will cook during the baking process, it will have enough moisture released.

Plate cooking time

In the culinary art of Italy there is the concept of "al dente". It is mainly used in relation to the preparation of pasta. This term means that the dough should remain very slightly raw, undercooked. That is, the pasta should chew well, but still be a little harsh. It is in this state that the Italians remove the pasta from the fire, throw it into a colander, and then bring it to readiness with the sauce. "Al dente" - we will answer the question of how much to cook sheets for lasagna. It is difficult to calculate the time in minutes - it depends on how thinly you rolled the plates. Usually it is 2-3 minutes. Then you need to dip the sheets in cold water to stop the heat treatment process. And then dry them for a quarter of an hour on a napkin.

Wafer storage

Lasagna sheets are best used immediately. But sometimes there are situations when the test comes out much more than is required for the existing filling. Then you can prepare the plates for future use. It is most convenient to dry these flour sheets like pasta. Sprinkle them with flour and leave in a well-ventilated area. And then transfer to a glass dish with a lid to protect from moisture penetration.

You can also freeze the plates in the freezer of the refrigerator. Wrap them in this case in cling film. Home-prepared plates have one drawback: unlike factory ones, they are very fragile and crumble. Therefore, before use, they must be boiled in salted water with the addition of vegetable oil for two minutes.

"Assembly" of the dish

Lasagna has clear standards for laying layers. First of all, you need to pour sauce on the bottom of the baking dish. Béchamel is usually used, as this gravy is thick enough to keep the bottom cake from sticking, and quite liquid to allow the dough to cook through. The first plate is carefully placed on the sauce. From above it is also lightly smeared with bechamel. After that, the chosen filling is placed. Then everything repeats: sheets for lasagna are interleaved with minced meat. The dish is poured with bechamel sauce and put in the oven to bake. It takes 40-60 minutes at 180°C. Before the very end of the process, the form is pulled out, sprinkled with grated parmesan on top of the lasagna. The dish is again put in the oven until a beautiful cheese “cap” is formed. Hot lasagna doesn't cut well into portions. You need to let her stand for a quarter of an hour.

Convenient replacement of cakes

If we are allowed to experiment with fillings and sauces, then why not show our culinary imagination in the preparation of plates? What can you substitute for lasagna sheets? You can make (or buy ready-made) puff pastry. You will get something in between Italian lasagna and Bulgarian banitsa, but also very tasty. An economical option would be to use cooked and not eaten pasta. Just lay them in a thin even layer on the sauce, put the stuffing and bake. The lasagne made from Italian cannelloni - large-diameter dough tubes - looks original. Then the stuffing needs to be pushed inside the cooked pasta, folded into a mold, poured with sauce, sprinkled with cheese and baked. But the simplest recipe is the so-called "lazy lasagna". Instead of cakes, ordinary pita bread is used.

Lasagna is an Italian dish, popular all over the world, made from sheets of dough, filled with filling, poured over with sauce and sprinkled with cheese. There are many different ways to cook 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 ready-made in almost any supermarket, but lasagna will turn out tastier if you cook the pasta yourself, especially since it is not difficult. You will need two types of flour. Wheat flour of the highest grade and flour of the second grade, also called durum. If you are afraid to make a mistake with the choice of durum flour, then look in the shops for flour, on the packaging of which there will be GOST 16439-70.

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

Wrap the finished dough with cling film and put in the refrigerator for half an hour. After your dough has rested in the refrigerator, use your hands to form an oblong sausage out of it and cut into equal parts. Sprinkle each resulting piece with a small amount of flour and roll out with a rolling pin or a special machine. The dough for lasagna needs to be rolled out quite thinly, but in no case should it be transparent or torn. 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. Such lasagne pasta should not be stored for a long time. It is better to cook it at once.

2. If you still decide to take ready-made store-bought pasta sheets , then pay attention to the method of preparation, which is indicated on the package. Some types of ready-made lasagne pasta need to be boiled before use, while others need only be soaked in water. In order to boil the purchased sheets of lasagne 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. tablespoons of olive oil. Oil is added so that the sheets of pasta do not stick together during cooking. Drop the pasta sheets into the boiling water one at a time and cook until tender. The finished pasta should be plastic, but slightly crispy. The Italians call this method of cooking “al dente” (al dente - Italian “on the tooth”).

3. Another important step in cooking lasagna is proper stacking of pasta sheets . It is important to remember that sheets of paste should be laid crosswise. On the first layer, all the sheets are laid out in the same direction, then the filling is laid out, and on the next layer, the pasta sheets are laid out crosswise with respect to the previous layer of pasta sheets. This way of stacking the sheets will make your lasagna firmer, 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 take all the strips of pasta the same size and thus save you a lot of time that you could spend 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 take a form with a non-stick coating or a thick-walled cast-iron dish. But it is better to refuse thin-walled metal or aluminum molds. Lasagna in this form is not baked evenly and often burns.

5. Classic cheeses for lasagna are mozzarella and parmesan, it is the combination of these two cheeses that gives the lasagna its juicy tenderness and at the same time its sharpness and aroma. However, one should not limit one's imagination to such strict limits. For lasagna, any of your favorite cheeses will work, and any kind of soft, creamy cheese pairs especially well with hard, aged cheeses that have a sharp aroma and tangy taste. When placing cheese in lasagna, follow the recipe. Some recipes call for cheese to be sprinkled on each layer of lasagna, while others suggest that you sprinkle only the last, top layer. There are lasagna recipes in which only sauce and several types of cheeses are used for the filling.

Grease a baking dish with olive oil and pour a little bechamel sauce on the bottom, lay out pasta sheets prepared in advance, brush with bechamel again, arrange large pieces of mozzarella and any blue cheese, sprinkle with grated parmesan, lay the next layer of pasta, sauce and cheeses, continue to stack until 6-7 layers will not work. Top with a thin layer of bechamel sauce and sprinkle thickly with parmesan. Bake in the oven until the top layer of cheese is browned. This cheese lasagne goes well with a glass of dry white wine.

6.Variety of lasagna sauces strikes the imagination. These are tomato sauces with the addition of various spices, seasonings, vegetables, smoked meats and sausages, and various creamy sauces 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 beloved by most culinary experts for lasagna sauce . This gentle, thick sauce is not difficult to prepare at all.

Bechamel sauce for lasagna:

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

7. Meat filling for lasagna , often called stew, is prepared from any kind 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 lasagne stew is obtained if you take equal amounts of minced pork, lean beef and chicken. In a deep frying pan or saucepan, heat a little olive oil 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 stuffing 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 meat fillings. Very tasty lasagna is obtained, the stew for which is made from seafood . Take 200 grams of peeled shrimp, mussels and squid, boil them until half cooked in lightly salted water and put 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 readiness, add finely chopped parsley to the stew. Prepare a bechamel sauce with milk, adding a pinch of nutmeg and black pepper to it. Pour a little béchamel sauce into the bottom of an oiled dish, top with a layer of lasagne pasta, then the seafood stew, pour all over with béchamel sauce and sprinkle with cream cheese. Repeat this several times. The top layer should be a layer of stew, poured with sauce and thickly sprinkled 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 separately 200 gr. finely chopped champignons. Cut a small eggplant, zucchini and a couple of multi-colored bell peppers into small cubes. In a deep frying pan, heat the olive oil, fry the finely chopped onion in it, and then add the prepared vegetables, fry everything together for several minutes. Add a little tomato paste to the fried vegetables and simmer for 10 minutes, cool, add fried mushrooms and bechamel sauce. In a greased pan, lay out the lasagne pasta sheets, then the vegetable stew and mozzarella pieces, repeat this on each layer, you should get 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 béchamel can be made with vegetable broth or soy milk.

10. 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 with a mixer until a homogeneous mass is formed 500 grams of cottage cheese, 100 ml. cream, 1 tbsp. l. lemon juice, 1 sachet of vanilla sugar and 50 gr. Sahara. Grease a lasagna dish with butter, lay out a layer of lasagna paste (boiled until cooked and chilled!), a layer of cottage cheese, a layer of berries, repeat until the filling is finished. For such lasagna, 3-4 layers are enough. Lasagna laid in this way, refrigerate 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 bulb
6 medium zucchini
2 garlic cloves
450 grams of soft cottage cheese or ricotta
2 eggs
100 grams parmesan cheese
30-40g basil, torn or finely chopped
350 grams of tomato sauce

Preheat oven to 180°C (350F).

Bring water to a boil in a large saucepan, season with salt. Boil the lasagne sheets in boiling water for 5 minutes. Drain, rinse the pasta with cold water and place in a single layer on a towel to prevent sticking.
Meanwhile, finely chop the onion, garlic and basil. Coarsely grate the zucchini and squeeze to get rid of excess liquid. Cheese grate on a fine grater. Heat olive oil in a large skillet over medium heat, add onion and garlic and sauté until soft. Then add the zucchini and sauté for another 3-4 minutes until slightly softened and 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 mix until smooth. Salt and pepper to taste. Set aside.

Spread 1/3 of the tomato sauce on the bottom of the dish. Lay 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 20-30 minutes, or until the lasagne is hot and the top is browned.

Instead of dry sheets, lately I have been using these "fresh" sheets that do not need to be boiled first. For this lasagna, 4 sheets are required (there are 6 in the package).

Lasagna with salmon and mushrooms

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

Cook lasagne sheets according to package directions, or use fresh.

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

Saute mushrooms in butter until tender.

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

Butter a rectangular dish and layer with lots of sauce, then pasta, half mushrooms, green peas, half salmon, and 1/4 cup buttermilk. parmesan. Repeat it once. Pour over the egg mixture and sprinkle with the remaining Parmesan.

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

Lasagna with eggplant, mushrooms and meat

Ingredients:
16 sheets of lasagna, 400 g ground beef, 400 g mushrooms 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 of grated mozzarella, 50 g of grated parmesan, 100 g of butter, 3 tbsp. l. flour, 1.5 cups of 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 occasionally, 5 minutes. Eggplant cut into circles, 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 onion. Continue frying until all liquid has evaporated. Finely chop the basil, 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, stirring constantly, simmer 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 not sticky until half cooked. Pour half a cup of tomato sauce into the bottom of a rectangular baking dish, lay out 4 sheets of lasagna. Put half the eggplant and mushrooms on top, add a glass of tomato sauce and a third of mozzarella. Top with 4 sheets of lasagna. Put the meat on them and pour a glass of tomato sauce. Close with next 4 sheets. Put the remaining mushrooms and eggplants on top, another third of the mozzarella and cover with the last 4 sheets of dough. Top with the remaining mozzarella, pour over the béchamel sauce and sprinkle with parmesan. Cover the form with foil and put 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 to brown the top.

Quantity: 8-10 servings

Lasagne with chicken

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

Cooking:
Saute the chicken, mushrooms, onion and garlic in a skillet 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 form with oil, shift ½ cup of the filling into the form. Top with two sheets of lasagna, then half of the cottage cheese and Parmesan mixture, ¾ cup filling, ¾ cup mozzarella. Sprinkle with the remaining parmesan. Repeat layers.

Cover and bake for 30 minutes in a preheated oven at 180°C. Open and bake for another 10 minutes. Let the lasagna rest 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 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. We layer, we pepper.

meat lasagna

Ingredients:

Ground beef - 500 g

Onion - 2 pcs.

Garlic - 2-3 cloves

Vegetable oil - 4 tbsp. spoons

Tomatoes in own juice - 250 g

Parsley and celery - 1 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 onion, garlic, parsley, celery, fry in vegetable oil.

2. Add ground beef, stir and fry.

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

4. Prepare the sauce - put the flour in the melted butter and fry, then pour in the milk and boil for 5 minutes. Salt.

5. Lubricate the baking dish with oil, pour in a little sauce. Then put a plate of dough, pour sauce over it, lay out the minced meat, sprinkle with cheese. Make several layers in this way.

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

Lasagna with liver, bacon and mushrooms

Lasagna with mushrooms and sweet peppers

Lasagne with pumpkin and coriander

Lasagne with pork and rosemary

Fast sea lasagna

Lasagne with bacon and celery

Lasagna with mozzarella and eggs

Lasagna with canned fish

apple lasagne

Meat lasagna with pineapple

Vegetarian lasagna with curry

Smoked fish lasagna

Italian lasagna is a delicious and rather high-calorie dish, which is thin sheets of dough and minced meat laid out in layers, where each layer is poured with Bechamel sauce and sprinkled with cheese.

You can buy lasagna sheets from the store or make homemade lasagna. This is not the first time I have been preparing sheets at home, as a result they turn out better than store-bought ones!

The only inconvenience is that the sheets are hard to roll out, because the dough turns out to be steep (in Italian families, special rolling machines are used for this), but the result is worth it. Lasagna dough is very soft.

Ingredients

Dough for 4 sheets of lasagna 22x15 cm (for 3 servings): 200 g flour, 2 selected eggs, 1/2 tablespoon olive (vegetable) oil, 1/4 teaspoon salt.

If the dough turns out to be very steep, add about 50 ml of water (instead of 2 eggs, you can put 1 and increase the amount of water).

Sauce "Bechamel": 300 ml of milk, 25 g of butter, 1 heaping tablespoon of flour, salt, nutmeg, black pepper.

Filling: 4 lasagne sheets 22x15cm (the number of sheets depends on the size of your dish), 450 g minced meat, 2 large tomatoes, 1 large onion, 200 g cheese (maybe more), 300 ml bechamel sauce, salt and black pepper.

lasagna recipe

Dough and sheets

1. Sift the flour onto a board or table.

2. Drive eggs into flour, add olive oil, salt.

3. Knead the dough for about 5-7 minutes, until it stops sticking to your hands. If the dough is tough, add water. A "proper" lasagne dough should not be too hard or too wet. Leave the dough for half an hour, in the meantime, prepare the Bechamel sauce.

4. After half an hour, divide the dough into 4 parts.

5. Roll each part into a thin (1.5 mm) rectangular layer.

6. Trim the edges; trimmings - there are very few of them - can be put between layers.

7. Boil the lasagna sheets. Leaves are best boiled one by one, about 2 minutes each in salted water. It is convenient to boil in a wide frying pan.

Sauce "Bechamel"

1. In a deep frying pan or a stainless steel or ceramic saucepan, melt the butter.

2. Add flour and sauté in oil for about 3 minutes.

3. Pour milk in small portions, continuing to mix. Salt, bring to a boil and remove from heat. The consistency of bechamel sauce resembles thick kefir.

4. Add nutmeg and ground black pepper to the resulting white sauce.

Stuffing for lasagna

1. We heat the oven to 170 degrees. In the meantime, chop the onion. Sauté the onion over medium heat until translucent.

2. Then add minced meat; Stirring, fry for about 10 minutes, until it becomes crumbly.

3. We peel the tomatoes, but first pour boiling water over them. Grind the tomatoes on a grater or in a blender.

4. Add tomatoes to the minced meat, salt and pepper.

5. We pass for about 6-7 more minutes without a lid, until the excess liquid has evaporated. There should be some liquid left.

6. Rub the cheese into a separate bowl.

7. We spread in a form, greased with oil, one cooked sheet of lasagna.

8. Put the minced meat on the sheet, and distribute it evenly.

9. Evenly cover with Bechamel sauce on top.

10. And sprinkle with grated cheese.

11. Similarly, lay out two more layers, cover with the 4th sheet and grease with Bechamel sauce.

12. Bake in a preheated oven (170 degrees) for 40 minutes. 15 minutes before readiness, sprinkle with cheese and bring in the oven until fully cooked.

13. Since the dish is quite high in calories, I advise you to serve it with more greens and fresh vegetables.

Lasagne prepared by Valeria Likhacheva