How to cook classic lasagna. Lasagna according to the classic recipe with minced meat and bechamel sauce
1. Preparing the filling for lasagna - Finely chop the onion and garlic.
2. Grate the carrots on a medium grater.
3. Remove the skin from the tomatoes (put the tomatoes in boiling water for 1-2 minutes, then easily remove the burst skin with a knife), grind the pulp in a blender or rub through a sieve.
4. Fry onions and garlic in a frying pan with the addition of vegetable oil.
5. Then add grated carrots.
6. Add minced meat to the fried vegetables, add salt and pepper and simmer until cooked (20-25 minutes).
7. Five minutes before readiness, add tomatoes to the minced meat.
8. Preparing Bechamel sauce- melt the butter.
9. Fry the flour in butter, stirring constantly, until golden brown.
10. Pour hot milk into the fried flour in a thin stream, mix well and bring to a boil. Season with salt and add nutmeg or garlic if desired. The finished Bechamel sauce should resemble liquid sour cream.
11. We continue to prepare Lasagna: Grate the cheese on a medium grater.
12. Place lasagne sheets on the bottom of a greased baking dish (here the dish is 20*30 cm, 5 cm high). If you use ready-made lasagne sheets, carefully read the instructions for them - you may need to boil them first!
13. Place half of the meat sauce on top of the lasagne sheets.
14. Pour 1/3 of the Bechamel sauce over it.
15. Sprinkle with 0.5 parts of grated cheese.
16. Cover with lasagna sheets on top.
17. Add the remaining meat sauce.
19. Again a layer of grated cheese, this time pour out all the remaining cheese.
20. Lay out lasagne sheets.
21. And, using the remaining Bechamel sauce, pour over the surface of the lasagne.
22. Bake Lasagna in the oven for 40-45 minutes. at a temperature of 180 degrees. In 5-10 min. Sprinkle with Parmesan cheese until done.
23. It will be very tasty if you serve tomato sauce with lasagna: Fry onions, carrots and garlic, add tomatoes, salt and pepper. Simmer for 20-25 minutes. Bon appetit!
How to prepare lasagna sheets:
We will need: flour, 3 eggs, 100 ml. milk and salt.
Sift the flour, add eggs, milk and salt. Knead the dough as for dumplings. For 30-40 minutes. place in a plastic bag, then the dough will become elastic and soft. Next, roll out the dough, cut it into rectangles and boil for 5 minutes. in boiling water with the addition of 2 tbsp. vegetable oil. Remove the finished dough, place on a napkin, and dry.
Italian cuisine is one of the most popular in the whole world. And for the Italians themselves, food is a cult and tradition. When we hear about culinary Italy, two names immediately pop up in our heads: pizza and pasta.
In turn, pasta is a generalized name, and is both a semi-finished product made from flour products for subsequent heat treatment, and a completely finished dish from the same flour products with sauces and cheese. And the well-known Italian lasagna is nothing more than a type of pasta.
The dish itself is quite old. The first mention of a lasagna recipe was found in a cookbook from 1238, which was found by archaeologists in Naples. Later, lasagna became popular in all corners of the world.
Lasagna is made from layers of dough, filling, sauce and cheese. Baked in the oven at high temperature. Lasagna dough is made from durum wheat, just like pasta. The recipes differ in the filling, and of course, the use of different sauces adds variety.
Cooking lasagna is a long and painstaking task. But the process can be made easier if you buy ready-made dough in the store. You can also find ready-made bechamel sauce separately, although its preparation does not take much time. The most important thing remains - to prepare Bolognese sauce for the filling. Despite the fact that Bolognese is considered a sauce, it is essentially minced meat with vegetables, and it is also easy to prepare. In general, if you are planning to cook classic lasagna with real Bolognese sauce and white bechamel sauce, I advise you to be patient, concentrate and be filled with love for food and your family. After all, food should be prepared with it. And then everything will turn out great!
Let's prepare this traditional dish together and plunge into the world of beautiful Italy.
Ingredients:
- 1 pack of ready-made lasagna dough (500 g);
- 300 g Parmesan cheese.
for bolognese sauce:
- 700 g minced pork and beef;
- 1 onion (200 g);
- 1 carrot (100 g);
- 3 stalks of celery (50 g);
- 300 g tomatoes;
- 200 ml dry white wine;
- 50 g butter;
- 2 cloves of garlic;
- 2 tsp Italian mixture of herbs;
- 2 tbsp. olive oil.
for bechamel sauce:
- 1 liter of fat milk;
- 100 g butter;
- 70 g flour;
- 1 tsp Italian mixture of herbs or 2 pinches of ground nutmeg;
- salt, pepper to taste.
Recipe for real Italian lasagna at home
Preparing bolognese sauce (bolognese recipe with photos and more detailed descriptions can be found here)
1. Finely chop the onion, carrots and celery stalks. This vegetable combination is very popular and often appears in many Italian and European recipes. So, first put the onion in a frying pan in heated olive oil, then the carrots, and lastly the chopped celery. Lightly salt. Fry the vegetables over medium heat until they release their juices and soften. Then remove the vegetables from the heat and set them aside.
2. Melt the butter in a frying pan and add the minced meat.
3. Knead the minced meat thoroughly with a spatula so that there are no lumps. Fry the minced meat. When the meat begins to sizzle and brown a little, remove from heat. The main thing is not to let the minced meat dry out too much and burn.
4. Add vegetables to the minced meat in the pan and 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 skins from them.
6. Chop finely.
7. Transfer the tomatoes to the minced meat with vegetables.
8. Add spices and salt to taste. Pour in water so that it lightly covers the minced meat and leave to simmer over low heat for 30-40 minutes. Stir our sauce periodically.
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.
Prepare classic béchamel sauce. See more detailed recipe.
10. Melt 50 g of butter in a saucepan with thick walls or in a saucepan.
11. Add flour and mix. Quite quickly you get a paste without lumps.
12. Pour in milk in approximately 100 ml portions. Stir until smooth.
13. When we pour in 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. You also shouldn’t overheat the sauce so that it doesn’t harden when it cools. Remove from heat.
Ideally, there should be no lumps in the sauce. But if lumps suddenly form, you can use a blender.
15. Add the remaining 50 g of butter to the finished sauce and mix.
Cooking lasagna
16. Grate Parmesan on a fine grater.
17. I used ready-made lasagna dough, but you can make it yourself. But even the finished dough needs to be processed a little before placing it in a lasagna pan.
18. Pour water into a large saucepan and bring to a boil. Place 2 lasagna sheets at a time into boiling water for 30 seconds. It is advisable to do this procedure even if the box of dough says “does not require cooking.” Lasagna made from pre-processed dough is much more tender, and the dough itself is softer.
19. Place the boiled dough into the lasagna baking dish. Pour a ladle of bechamel sauce on top and smooth it over the surface of the dough.
20. Place the next layer of bolognese.
21. Sprinkle with a small amount of grated Parmesan cheese. It is advisable to ensure that most of the cheese is left for sprinkling on top.
22. Repeat steps 19-21 until we fill out the entire form. Usually 5 layers are obtained. Spread the last layer generously with the remaining bechamel sauce.
23. Sprinkle with remaining cheese.
24. Place in an oven preheated to 180 degrees for 40 minutes. To prevent the cheese from burning during this time, it is advisable to place the pan with lasagna in the lower part of the oven. When I bake something with cheese on top, I place the baking sheet on the bottom racks and the empty baking sheet on the top runners. 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 slightly for 20 minutes.
26. Cut into portions and serve. The most delicious lasagna bolognese at home is ready! Bon appetit!:)
Although the name of the dish itself comes from the Greek word "lasana", which means "hot plates", this dish has always been and remains a traditional recipe of Italian cuisine. There are many variations of this tasty and very filling dish, but the most traditional and popular is Bolognese lasagna. This dish uses a strictly defined set of ingredients, but we will deviate a little from the recipe, but at the same time we will prepare an equally tasty original lasagna. In this article we will provide a detailed photo recipe for classic lasagna.
Ingredients for classic lasagne:
For the test:
- Flour - 300 g
- Egg - 3 pcs.
For the Bechamel sauce:
- Butter - 2 tbsp. l.
- Flour - 1 cup
- Milk - 1 glass
For the Bolognese sauce
- Minced pork and beef - 500 g
- Onion - 2 pcs.
- Tomato - 5 pcs.
- Garlic - 2-3 cloves
- Parsley
- Pepper
- Hard cheese - 200 g
- Vegetable oil
Photo recipe for classic lasagna
Preparing the dough for lasagna
Let's start by preparing the lasagna dough. You can safely skip this process by purchasing the preparations in any store, but it is better to do everything yourself, because it will turn out tastier, cheaper and much healthier. So, mix flour and eggs in a bowl, add some salt and knead until a homogeneous dough is obtained.
You need to knead for a long time and thoroughly, the dough turns out quite dense. If during kneading it seems that it is too hard or is not kneading well, you can add a small amount of water.
After kneading, put the dough in a bag and put it in the refrigerator for 30 minutes.
While the dough is in the refrigerator, let's prepare the sauce. It is better to start with the bolognese sauce, because the bechamel should not cool, otherwise it will become crusty.
Making bolognese sauce
Finely chop the onion and fry it in vegetable oil.
When the onion softens a little, add the minced meat and mix well.
We simmer the minced meat under the lid, but do not fry it until fully cooked.
Grate the tomatoes on a coarse grater, or grind them in a blender and add them to the minced meat, along with grated garlic. Mix everything thoroughly.
A huge advantage of lasagna is that all the ingredients must be half cooked, as the dish ends up being baked in the oven. Simmer for 5 minutes, turn off, add chopped parsley, stir and leave with the lid closed.
This sauce can be served with almost any side dish, preferably with pasta, since the dish is Italian. But we'll save it for our lasagna.
Let's return to our test. We roll it into a kind of sausage and divide it into 4 equal parts, since in classic lasagna there are 3 layers of filling.
Next, you should roll out the dough, and here another advantage of making your own cakes is revealed: lasagna can be made in any shape convenient for you, and not limited to rectangular purchased plates. The dough should be rolled out as thin as possible.
We cut out the sheets of the shape we need and, for the convenience of further preparation, we divide the cakes into several parts.
Bring water in a large saucepan to a boil, add some salt and add a few tablespoons of vegetable or olive oil.
We put our cakes in boiling water and carefully unfold them so that they do not stick together.
The dough cooks quickly, literally in 2 minutes, and turns out very dense. Having pulled out the finished boiled cake, you should immediately lower it into cold water.
After this, the sheet of dough needs to be dried, so place it on paper napkins or a towel.
Having cooked all the cakes, we put them aside and proceed to the last component of our lasagna - bechamel sauce.
Preparing bechamel sauce
In the original, bechamel sauce is made with white wine, but for the first time we’ll start with a simplified and non-alcoholic version.
You must immediately heat the milk in a separate pan, but do not bring it to a boil.
Melt a few tablespoons of butter in a frying pan over medium heat.
Add flour little by little to the melted butter, stirring constantly.
Fry for a few minutes, add some salt and pour in the milk, stirring constantly.
The finished sauce has a consistency similar to semolina porridge and has practically no taste, but in combination with bolognese it turns out very tasty.
Well, all the ingredients are ready, you can start assembling the finished dish.
You need to choose a form for lasagna with high sides; both a saucepan and a frying pan without plastic elements will do. The bottom does not need to be greased with oil, since the lasagna is very juicy and most likely nothing will burn. Place the finished sheets on the bottom of the mold.
Lubricate them with bechamel sauce.
Spread bolognese sauce on top and spread over the entire area of the crust.
Cover the top with another cake layer and repeat the procedure until we have 3 identical layers.
Spread the top layer with bechamel sauce, sprinkle with grated cheese and place in the oven for 15-20 minutes.
When the cheese is browned, you can take out the lasagna, call everyone to the table and enjoy this dish of Italian cuisine.
Classic lasagna is a traditional national Italian meat dish. Of course, today lasagna is prepared in a wide variety of ways and even exclusively with vegetables. But in this recipe we will prepare the most traditional lasagna with minced meat at home.
The main ingredient of this dish is meat. There are also special layers of dough and sauce. and also cheese. During the baking process, the sauce permeates each layer and makes it very tender and creamy.
The classic step-by-step recipe for making lasagna with photos is presented below. There is nothing complicated about it; each stage is described in detail and clearly. The main thing is to select all the necessary ingredients.
Lasagna sheets are special ready-made dough products that significantly reduce the cooking time. In addition, they are often green. They get this color by adding spinach to the dough. Interestingly, this lasagna is also considered a classic. During the cooking process, you can use all kinds of dried herbs and aromatic herbs.
Let's start cooking.
Ingredients
- Minced meat
(600 g) - Butter
(60 g) - Wheat flour
(2.5 tbsp.) - Olive oil
(2 tbsp.) - Hard cheese
(500 g)
Cooking steps
Let's prepare the bechamel sauce. Place a piece of butter in a suitable pan and pour in a couple of tablespoons of vegetable oil, melt the ingredients over low heat and add flour to them in portions. Mix the ingredients so that the flour does not form lumps.
When the entire mass in the pan becomes sufficiently homogeneous, pour milk at room temperature into it, slightly increase the heat and cook the sauce until it thickens. The liquid concentration should be moderately thick, like not too fatty sour cream.
Heat a frying pan with vegetable oil and pour all the minced meat onto it. You can prepare it yourself from a piece of fresh pork or beef, minced with onion and garlic.
Fry the minced meat until a matte crust forms, add the specified amount of Bolognese sauce, mix the ingredients, salt and pepper to taste.
Preheat the oven to 180 degrees. Grease a suitable baking tray with butter and lightly coat with bechamel sauce.
Place dry lasagna sheets on a baking sheet, place the prepared minced meat in an even, high layer on top of them, grate the cheese on a coarse grater and place the next layer on top of the meat. Cover all layers with bechamel sauce and lay out the lasagna sheets again.
We repeat the process of laying out each layer, evenly distributing the sauce over the lasagna sheets.
Add the remaining grated cheese as the final layer. Let the dish sit for 10 minutes. Place the pan with lasagne in the oven and bake for half an hour.
Place the finished dish on plates, decorate with fresh herb leaves and serve. Classic lasagna with minced meat is ready.
Lasagna with minced meat is an amazingly tasty Italian dish that has received recognition throughout the world. Very satisfying, made 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.
Ingredients for classic lasagne
For the Bechamel sauce
100 g butter,
2 tbsp. l. flour,
0.7 l milk,
2.5 g nutmeg,
1 bay leaf,
salt and white pepper to taste.
You also need an appropriate size baking dish: 17:25 or 20:20 cm.
Classic lasagna recipe
Remove the finished lasagna from the oven, let stand for 10 minutes, and then cut into portions. Bon appetit!
P.S. If you can’t buy ready-made lasagna sheets in the store, you can make your own. To do this, sift 400 g of flour through a sieve so that you get a slide. Then we make a recess in the center of this slide, into which we drive 5 large eggs, add salt to taste and knead the dough. It's even easier to do this in a food processor. Roll it into a ball and send it closer to the heat for about 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, it is pure puree, it is much thinner, more like liquid ketchup without additives. There is store-bought, in jars. You can make puree 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 made lasagna with which sheets. I took pasta zara, it turned out great, not soggy or hard. Barilla and Rollton will become limp. Who else cooked with what and how it turned out, please share?
