Cooking time for lasagna with minced meat in the oven. Classic lasagna - step by step recipe with photo

I offer you a recipe for lasagna with minced meat with a photo step by step. So many now delicious vegetables, so the lasagna will turn out just gorgeous! In general, the Italians, of course, know a lot about delicious food and at the same time a slender nation, because pasta from durum varieties wheat, vegetables, meat - this is quite a healthy food. So feel free to cook this lasagna with minced meat in the oven and enjoy unearthly deliciousness.

You can use any minced meat, chicken, meat or even fish. And if you want to do vegetarian lasagna then just triple the amount of vegetables. So, classic lasagna - a recipe with a photo step by step.

Lasagna - a recipe with minced meat in the oven

Products:

onions - one or two pcs.,

sunflower oil,

carrot - one pc.,

bell pepper - one

garlic - 6 cloves,

4 tomatoes (can be replaced with 2 tablespoons with a slide of tomato paste)

Prepared lasagna sheets (quantity depends on your shape, I took 16)

cheese - two hundred grams,

milk - two tbsp.,

flour - one and a half tablespoons,

butter - one hundred grams,

minced meat - half a kilo

Bechamel sauce - recipe for lasagna

First, prepare the bechamel sauce. Melt one hundred grams of butter in a saucepan.

2. Pour in the same one and a half tbsp. l. flour, it will begin to bubble almost immediately.

3. With constant stirring, add two tbsp. milk, half a teaspoon of salt, a pinch of black pepper and nutmeg.

4. Heat, stirring constantly, over low heat (or medium), when it thickens a little, remove. Do not expect it to boil, or, as soon as it boils, immediately remove it, otherwise it will burn.

Classic lasagna - step by step recipe with photo

Finely chop the onion, garlic, carrot, pepper. You can add other vegetables to your taste - beans, eggplant, etc. . Mix everything and fry for 10-15 minutes.

2. When the vegetables are fried, add the minced meat. Stir and sauté for five minutes, until the minced meat brightens.

3. Then add one teaspoon of salt, and 4 tomatoes, or two heaping tablespoons of tomato paste. Bring sauce to a boil and remove from heat.

4. For lasagna, I advise you to boil a little until half cooked. Place a wide skillet on the stove. Put the first row of sheets (I have 4 sheets in the form), and as soon as they begin to bend (after about a minute), take them out and put them in the form where you will already collect the lasagna.

5. Then lay vegetables with minced meat on top of the sheets (one third of the entire filling).

6. Spread béchamel sauce on top (about one-fifth).

7. Sprinkle with cheese.

Lasagna with minced meat, a recipe with a photo at home is simple and delicious

Lasagna for everyone famous dish Italian cuisine, which is also very satisfying. Lasagna goes well with tomato juice. Cooking does not take much time and does not require special skills and knowledge. Just follow the guidelines and proportions. It is also important to find special sheets of dough specifically for making lasagna. Spare the sauce and water generously so that each sheet of dough is well soaked.

- Sunflower oil - 3 tbsp

- Minced meat (chicken) - 600 grams

- Spices for meat - 1 tsp

- Tomato juice - 150 grams

- Tomato paste - 1 tbsp

- Black ground pepper- ¼ tsp

- Sheets for lasagna (ready-made) - 12 pieces

- Hard cheese - 240 grams

For the bechamel sauce:

- Butter - 120 grams

- Milk 2.5% fat - 750 grams

- Nutmeg - a pinch

- Bay leaf - 1 piece

Homemade lasagna with minced meat, a recipe with a photo at home

Heat the sunflower oil in a frying pan and fry until the finely chopped onion begins to golden. If the minced meat is fatty sunflower oil, you can take quite a bit.

Grate the carrots coarse grater and add fry to the onion.

Pour in tomato juice and tomato paste. Press the garlic through the garlic press and add to the minced meat.

Add salt and pepper. Mix everything well. Fry for 10-15 minutes until the moisture evaporates.

Ready mince for lasagna put to cool.

Grate cheese (large).

In order to prepare the sauce, you must first melt butter in a frying pan.

Boil milk separately. After it boils add nutmeg and Bay leaf. Leave for 10 minutes to brew.

Pour a little flour to the melted butter and fry constantly, stirring for 5 minutes over low heat.

At the end, let it boil, remove from heat and add a little salt to the sauce.

Lightly grease the baking dish sunflower oil and pour 1/5 of the sauce on the bottom. Place lasagne sheets evenly on top. Dough sheets sometimes need to be pre-boiled (see what the instructions on the package say).

Spread 1/3 of the minced meat evenly over the top.

Pour the minced meat with 1/5 of the sauce and sprinkle with ¼ of the grated cheese.

Then repeat the layers: dough sheets, minced meat, sauce and cheese. You will get three layers.

At the very end, lay out the dough and pour over the sauce that remains.

Sprinkle grated cheese on top.

Bake in the oven at 190 degrees for 40-45 minutes until golden brown. Remove the lasagna from the oven and let rest for another 15 minutes.

Divide the finished lasagna into portions and serve with tomato juice.

lady-day.com

Simple lasagna with minced meat

Always delicious and very hearty meal, which can be cooked even on festive table. To simple lasagna with minced meat it turned out even tastier, you can add mushrooms to it.

INGREDIENTS

Minced meat 600 grams
Mushrooms 300 Grams
Lasagna sheets 6 Pieces
Cheese 200 Grams
Milk 200 Grams
Butter 150 Grams
Tomatoes 3 Pieces
Vegetable oil 30 grams
Onion 1 piece
Flour 2 Pinch

1. To prepare lasagna, we traditionally take minced meat (to taste). I decided to add some mushrooms to make the dish tastier.

2. Lasagna sheets need to be boiled a little in salted water, then put in a form in which we will bake.

3. Fry minced meat with tomatoes and tomato paste (to taste). Fry until cooked, salt and season to taste.

4. Fry mushrooms with onions separately. You can take any mushrooms, but to save time, it is better to take champignons.

5. Put the minced meat, fried mushrooms with onions on the lasagna sheets and cover with the remaining layers of lasagna.

6. Prepare Bechamel sauce separately: fry a pinch of flour in butter, add milk and simmer, stirring constantly. At the end, you can add a little nutmeg.

7. Fill with sauce and sprinkle with cheese. We send it to the oven and bake for about 35 minutes at a temperature of 180 degrees.

8. Cut to desired size and serve hot as independent dish.

povar.ru

Recipe for a simple lasagna with minced meat at home

I bring to your attention a recipe for a simple lasagna with minced meat, cooked at home. Lasagna with minced meat - great dish: Italians love it - and they do it right, because it is very tasty and nutritious. It is not necessary to go to Italy to have a delicious meal, you can create a small "Italy" at home! Following this recipe, you will get an incomparable taste of lasagna: fragrant, satisfying, with a subtle cheesy note and a thick sauce.

Ingredients:

For filling:

800 grams of minced meat;
hard cheese- 400-500 grams;
150 milliliters of dry white wine;
tomatoes - 4 pieces (tomato paste or ketchup);
one bulb;
three cloves of garlic;
herbs or spices, basil;
500 milliliters of milk;
flour - 3-4 tablespoons;
butter - 50-60 grams.

two chicken eggs;
200 grams of wheat flour;
two tablespoons of sunflower oil;
0.5 teaspoon salt.

. Step by step recipe

To prepare the lasagna dough, take flour with eggs in the following ratio: one hundred grams of flour - one egg.
Then take a small dish (in my case it is a bowl), pour 200 grams of sifted wheat flour into it, add salt according to the recipe and mix everything well.
Pour flour and salt onto the surface on which we will knead the dough (I knead the dough on the table).
Make a small hole in the flour, drive two eggs into this recess, pour a little flour into the eggs and start kneading the dough (I always knead the dough with my hands). The dough for the lasagna should be dense and tight.
When the dough is already gathered into a lump, pour two tablespoons of sunflower oil on it and knead well again.

As I said, I do the dough with my hands, but you can knead the dough with a food processor. The only difference is that when kneading the dough in the kitchen machine, a little more flour may be used.

Wrap the dough ready for making homemade lasagna in cling film and place in the refrigerator for 30-40 minutes.

This time you can prepare the filling for lasagna.

On each fresh tomato make a small cross-shaped incision, put the tomatoes in a deep bowl and pour boiling water over it. After a couple of minutes, drain the water and remove the skin from the tomatoes. Tomatoes without skins grate on a coarse grater (you can use a food processor).
Pass the garlic through a press and add to the grated tomatoes.
Salt, pepper and basil also add to the tomato mixture (I added basil in herbs, but it is very good to add finely chopped fresh basil).
Grate hard cheese (parmesan).
Cut the onion for the filling into thin half rings (if your onions are small, then take not one, but a couple of onions).
Place a frying pan with oil on the stove to heat up.
Put the chopped onion into a hot pan and fry a little.
Ready minced meat (any minced meat can be used) add to the pan to the fried onions, salt to taste, pour in the tomatoes, mix well and simmer under closed lid, stirring gradually until fully prepared minced meat.
When the filling is almost ready, add wine and mix. Simmer for another 30 minutes to evaporate all the liquid in the meat.
For the Bechamel sauce, heat milk in a small saucepan.
In a second saucepan, melt butter over low heat.
Add 3 tablespoons (without a slide) of flour to the dissolved butter, mix everything well and quickly.
Add a little salt, nutmeg to the hot milk, pour the milk in a thin stream into the butter and flour and dissolve the butter in the milk (it is very important to add milk little by little and stir so that there are no lumps). The sauce is ready.
Take the dough out of the refrigerator. How to roll out and boil the dough for lasagna can be viewed on the video recipe.
Pour a little sauce on the bottom of the baking dish, put lasagne sheets, meat, pour sauce, sprinkle with hard cheese, and repeat several times in the same sequence. The last layer of lasagna is without minced meat.
Bake the lasagne at 180 degrees for 30 minutes, until the pasta is done.

I made lasagna dough at home, but you can use store-bought pasta and it will save you time. Incredible delicious lasagna with minced meat will pleasantly surprise and heartily feed your family. It is prepared simply and without extra financial costs.

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Lasagna with minced meat at home

If you want to cook something not quite typical of our cuisine, then minced meat lasagna is just perfect for you, the recipe for which is quite easy to make at home. In Italy, this dish is quite popular, and therefore you can find a lot of variations in preparing excellent lasagna. Most often they cook lasagna with minced meat - real classic, for which two world-famous bechamel and bolognese sauces are used. Bolognese according to the classic recipe, I will not cook for you today, since there was no celery at hand. But if you want to cook it, then here the right recipe. And today I will make a simple sauce with minced meat, also very tasty and satisfying. The most important thing here is to choose low-fat minced meat so that the lasagna does not turn out to be too high in calories. Although, Italians know how to enjoy life, and if the dish is tasty, they will turn a blind eye to such trifles as calorie content.

Lasagna with minced meat at home

Basic principles of cooking lasagna:

Lasagna does not have to be cooked with bolognese sauce, you can stuff it with mushrooms, minced meat, seasonal vegetables to taste. But no white french sauce bechamel lasagna is not prepared!
To ensure that the lasagna does not spread when serving, properly prepare the sheets, in accordance with the recommendations on the packaging. Sometimes it is better to cook them a little less than to overcook them, Italians are very fond of al dente, that is, unboiled pasta.
Never grease a lasagne pan with oil. Only with white bechamel sauce, then the dough will not stick and it will turn out tender.
Since lasagna is a fairly balanced flavor of cheese, sauces, and vegetables with meat, don't get carried away with the spices. A little nutmeg for bechamel, a little pepper and salt for bolognese. The rest of the aromas, which can not be interrupted in any case, will give garlic, cheese, olive oil.
To make the lasagna easier to serve, let it sit for 20 minutes before slicing. It will not have time to cool down, moreover, lasagna is not served piping hot, because because of the sauces this can be very unpleasant. But portions will keep their shape well, and meat and sauces will not burn your mouth.

Ingredients

Lasagna sheets - 9 pieces
Minced meat - 1 kilogram
Carrot - 2 large carrots
Bulb - 2 pieces
Tomato paste or tomatoes - 4 tablespoons
Oregano, marjoram, basil - a pinch each
Salt and pepper to taste -
bechamel sauce
Flour - 100 grams
Butter - 100 grams
Milk - 1 liter
Salt, pepper, nutmeg -
Cheese for sprinkling layers - 200 grams

Instructions

The longest time to prepare meat sauce, so let's start with it. The onion is fried longer, so we clean it first, then cut it finely and send it to a well-heated frying pan with vegetable oil. There should be no more than a tablespoon of oil in the pan - and this amount should be enough for you for a carrot, so don't make the fire too strong. Remember that there is minced meat in the sauce, and it will release quite a lot of fat. Take carrots, peel, wash from sand. Grate it or finely chop it. Add to skillet with onions and sauté until almost done.

Add minced meat, and mix the contents of the pan all the time so that the minced meat does not stick together in a lump.

Next you need to add tomato sauce or pasta, herbs and spices to your taste. I add a pinch of oregano, basil, marjoram. Salt, pepper, add garlic at the very end. Cook for another 10 minutes until the meat is fully cooked. The sauce should be quite thick.

Next, prepare the bechamel sauce according to the classic recipe. We take 100 grams of butter, put it in a saucepan, keep it on low heat until dissolved. We mix the same amount of flour - it will turn out plastic fatty dough, homogeneous and uniform.

Little by little we begin to add to the test warm milk, mix so that no lumps form.

So gradually pour in all the milk. Season the sauce with nutmeg, pepper and salt. If for some reason you can’t make a homogeneous sauce, punch it with an immersion blender or rub it through a sieve.

We put a large pot of water on the stove, salt the water, and wait until it boils. Boil the lasagna sheets.

It was written on my package to boil until cooked, but I only cooked for 3 minutes each - sauces, which are used a lot according to the recipe, completely soak the sheets, and they turn out tender, soft, and at the same time do not spread when served.

I do not grease the form with any fat, but I put a few tablespoons of bechamel sauce there and carefully distribute it with a spatula along the bottom. Then I lay out the sheets in a row - 3 pieces come out.

Now I spread half of the meat sauce.

On this sauce I spread another part of the bechamel sauce, and then rub the cheese.

I lay out the lasagne sheets again, meat sauce, bechamel sauce and cheese. The last layer looks like this - lasagna sheets, only bechamel sauce, and grated cheese on top.

I turn on the oven at 180 degrees, bake until the cheese is almost browned.

This will take approximately 45 minutes. Serve lasagna, like any pasta with meat, better hot.

pracooking.com

Minced Lasagna: A classic homemade lasagna recipe

Lasagna cooked with minced meat came to us from the very Italian cuisine. Nowadays, this dish has become very popular in Russia, as well as meat in French. It's really impossible not to fall in love with her! And this love begins with the very first piece! She is assembled as a designer. Layers of lasagna leaves alternate (in composition and taste, like any other pasta) with sauce and meat juicy minced meat, mainly with Bechamel. There is her a large number of types. Well, today I want to cook, of course, one of the most popular types.

At the very first and to be honest, a deceptive look, this dish may seem complicated and time-consuming, I thought the same about lagman. But in fact, this is not at all the case. Because it is prepared simply, but it will take (well, what can you do) a little more time to prepare it than we would like. But I assure you, the time spent on it is worth it!

If you have not tried this dish yet, then it's time to get acquainted with the preparation of lasagna with minced meat at home! So, the first step is to go to the supermarket and buy lasagna leaves. If for some reason this made it difficult for you, then you can cook them yourself at home.

Lasagna cooked according to the classic recipe

if you love Italian cuisine, in which case they should know how to properly prepare such a dish. This recipe is basically simple and is considered one of the most famous hearty meat dishes in the world.

Ingredients:

Bolognese Sauce:

Pork - 700 gr
onion - 1 pc.
tomatoes - 4 pcs
garlic - 3 cloves
olive oil - 2 tablespoons
basil, oregano - to taste
black pepper - a pinch
salt - to taste.

For the bechamel sauce:

Flour - 50 gr
butter - 50 gr
milk - 3 cups
nutmeg - 1/3
salt.

For sheets:

Chicken eggs - 4 pcs
flour 4 tbsp. spoons
mozzarella - 300 gr
parmesan - 100 gr
salt.

Cooking method:

Peel and cut the onion into half rings, lightly fry it for olive oil.

We install a meat grinder and make minced meat from meat.

Transfer to skillet with onions and cook over medium heat.

In order for the minced meat to brown evenly and not burn it, it is necessary to constantly stir with a spatula and break all large lumps.

We make small cuts on the tomatoes as in the photo and pour boiling water for five minutes.

After we remove the skin from them and grind them in a blender.

Pour basil, black pepper and salt to taste into the prepared meat and pour in the chopped tomatoes. We continue to simmer for 15 minutes.

Melt the butter on the stove in a cup, pour the flour into it and beat thoroughly with a whisk. And then lightly fry.

Pour milk in small portions and mix intensively, add nutmeg, salt.

The mixture should have a consistency similar to pancake batter.

Sift the flour into a bowl and beat in the egg. We knead the dough, you should get a crumb, which we pour onto a clean table and still knead with our hands.

It turns out a fairly elastic dough, which must be wrapped in a film and left for 30 minutes.

Now we need to cut it into strips, approximately equal parts.

We rub cheese on a fine grater and begin to collect lasagna.

To do this, we need to take a suitable form with a high side, which we coat with bechamel sauce.

And lay out the overlap of the leaves.

Spread the minced meat bolognese sauce on top in an even layer.

All again carefully lubricate the bechamel.

And sprinkle the whole mass with grated cheese.

We lay out the layers in the same order as we did the first time.

We wrap the form with foil (try to be careful not touching the cheese) and send it to the oven preheated to 180 degrees for 40 minutes. Then remove it and bake for another 10-15 minutes until done.

Remove the dish from the oven and leave to cool slightly.

Lasagna with minced meat according to the classic recipe is ready, cut into portions and serve.

How to make bechamel sauce for lasagna

Ingredients:

Butter - 50 gr
flour - 3 tablespoons
milk - 400 gr
nutmeg - 1/2 tsp.
ground white pepper - a pinch
bay leaf - 2 pcs
salt - to taste.

Cooking method:

First, fry the sifted flour over medium heat until light golden brown in a dry frying pan.

We also put a little melted butter there and constantly stirring with a spatula, keep on fire for about two minutes.

Then add spices: nutmeg, pepper and salt to taste. Tomim a little more.

At the very end of cooking, add lavrushka, close the pan with a lid, turn off the stove and let it brew for 10-15 minutes until cooked.

It remains only to remove the bay leaf from the bechamel sauce.

And who liked it, cook for health.

Delicious lasagna with chicken and mushrooms

Are you interested in this dish? In that case, this recipe will definitely come in handy for you. It turns out it is quite versatile and is suitable for both an ordinary family dinner and a festive one.

Ingredients:

Chicken fillet - 500 gr
champignons - 300 gr
hard cheese - 180 gr
cream 10% - 100 ml
sunflower oil - for frying
Bechamel sauce
pasta lasagna
rosemary and coriander - to taste.

Cooking method:

My chicken fillet, boil for 5 minutes, then cool it and cut into small cubes.

Add chopped to this. chicken fillet and add cream.

Stir and simmer for five minutes, add seasonings, salt, pepper to taste.

Now we take a suitable deep baking sheet, grease it with vegetable oil and pour Bechamel sauce on the bottom with an even thin layer, and lay lasagne sheets on top.

We apply the sauce again and lay out the stuffing of fried meat and mushrooms on it.

Sprinkle grated cheese on top.

Cover with lasagna. It is in the same sequence that we repeat the following, upper layers. And we complete the formation of the dish by laying out sheets on which we apply Bechamel and sprinkle with cheese.

We place the seasoned baking sheet in an oven preheated to 180 degrees for 35-40 minutes until cooked.

Our dish is ready, let it cool down a bit and serve it to the table.

Lavash lasagna recipe with minced meat

Lovers of such hearty and delicious dish this simple recipe will come in handy, which is prepared simply and quickly, but in its own way palatability almost indistinguishable from the classical one.

Ingredients:

Lavash - 3 sheets
minced meat - 500 gr
pureed tomatoes - 500 ml
garlic - 1 clove
parmesan - 150
mozzarella - 250 gr
olive oil - for cooking
butter - 30 gr
chili pepper - a pinch
salt, pepper - to taste.

Cooking method:

Bring the minced meat over medium heat in a pan until golden brown, salt and pepper.

We rub the cheese: parmesan on a fine grater, and mozzarella on a coarse grater.

Finely chop the garlic and fry it in olive oil, sprinkling it with chili pepper.

And pour in the grated tomatoes. Salt, pepper and simmer to taste low fire 12-15 minutes until the whole mass thickens.

Lavash must be cut into four even parts, each of them to be equal to the bottom of the baking sheet.

Lubricate the form with oil and put one sheet of pita bread into it and coat it tomato sauce.

Spread half the minced meat evenly on top and sprinkle with parmesan. We put the next layer and do the same, only already mozzarella cheese.

In this sequence, we do it again, and on the fourth we put the pita bread on it with tomato sauce and sprinkle with the remaining cheese.

We put the baking sheet in a preheated oven to 180 degrees for 30-35 minutes.

The dish is ready, eat to your health.

Lasagna bolognese with bechamel sauce (video)

Lasagna on a par with pizza, originally italian dish and is the culinary symbol of this country. Recipe classic lasagna known for a long time. She cooked in a pan without a handle by laying sheets thin dough on top of stew or bechamel sauce along with grated cheese.

Originally, this word was used to refer to a pan, and in translation "lasagna" refers to hot plates. The Romans used this word to refer to the cauldron in which they boiled porridge. Having gone through many semantic transformations, the designation has been transformed into the form that we have now. Later, the Poles changed the form of serving and called it lazanki.

If you like Italian cuisine, congratulations, you have excellent culinary taste. Lasagna is perfect for lovers of meat and pasta, and bechamel sauce will complement the dish with aroma and delicate taste.

Italian lasagna - a classic recipe with meat

So, let's begin. We will need the following ingredients:

pasta leaves measuring 10x20 centimeters;
a piece of good beef - three hundred grams or minced meat
red tomatoes (necessarily ripe and juicy) - four pieces;
crispy carrots;
two - three cloves of garlic, onion and greens;
olive (three tablespoons) and butter (50 grams) oil;
half a liter of milk;
100 grams of heavy cream;
as much white wine
parmesan;
spices to taste.

Cooking process

When necessary ingredients in stock, you can start creating magic in the kitchen. In restaurants, the filling and form of serving may vary, but it is better for a beginner to do everything according to classical standards, you can experiment later. If the pasta is purchased, then the cooking process is formally divided into three stages: sauce, styling and baking. In the finale it will be beautiful, satisfying and, most importantly, Tasty dinner. It will take about three hours to prepare, and the last part will last about four hours, so you will have to be patient.

Stage one: preparation

Anyone who already knows how to cook meat sauces will cope with the task quickly, and beginners should be explained in more detail. We twist the meat through a meat grinder to get fresh minced meat or use a ready-made one. Having previously calcined a little olive oil, fry the resulting mass for about five minutes.

At this time, we clean the carrots and rub it on a fine grater, we do the same with garlic. Just finely chop the onion with a knife. When the beef is a little seized, add the onion, garlic and herbs. It can be celery, parsnips and parsley. Only after that we throw the carrot and continue to stir for another ten minutes.

It is the turn of spices: add salt, pepper and two teaspoons of sugar to give sweet and sour taste. At the end, pour all this sizzling splendor with half a glass of white wine, bring to a boil and leave to languish under the lid.

For tomato paste, chop the tomatoes (three on a grater or use a blender), after removing the peel from them. It will be easier to do this if you scald the tomatoes with boiling water.

Pour everything into a frying pan or into a saucepan, where we already have minced meat. If necessary, you can add half a glass hot water, but not more. Immediately after the sauce boils, we add dry herbs to it from ready-made purchased mixtures for the Mediterranean flavor. Contributing next heavy cream, which also go into business.

That's all. The most difficult thing left is to wait until everything boils down to a pleasant consistency. It's a long process that we intervene only to interfere with the sauce. Haste can ruin everything. The final product should be homogeneous, thick, reminiscent of zucchini caviar.

How to make bechamel sauce at home

Now let's start cooking bechamel - the main milk sauce. And here is the most interesting! The sauce is not Italian, but French. I don’t know how these two dishes found each other, although these two cuisines are very competitive with each other, but the fact is the fact.

So, melt the butter in a frying pan, and when it warms up thoroughly, that is, bubbles appear, you need to add 1-1.5 full tablespoons of flour. Immediately stir them with a special wooden or plastic spatula until a homogeneous consistency. At this time, without stopping to get rid of lumps, pour cold milk in a thin stream.

How much is needed is an interesting question. You need to trust your intuition. After that, continue to cook over low heat for 8-10 minutes, stirring occasionally. Add spices: nutmeg or black pepper: just a pinch, no more. The sauce should be smooth, not thick and not runny, something in between.

Stage two:

How to layer lasagna the right way

This is the most interesting and exciting stage in the cooking process, as it allows the chef's imagination to unfold. How to layer lasagna correctly? You can specially buy a glass or ceramic mold with a high rim, or choose one from those already in the house - one that fits the dough sheets comfortably.

Lasagna Pasta Exposed heat treatment(cooked) or put into a mold raw. It all depends on its type and whether it is home-made or factory-made. The form must be thoroughly lubricated with oil, preferably creamy, so that the dish does not stick.

Put the bechamel sauce in the first layer and cover with sheets of dough over the entire area of \u200b\u200bthe container.

Smear the spread bechamel on top.

Let's spread the meat sauce not very thick, because it should be enough for four or five layers.

We repeat the whole process as many times as there are layers, one of the layers can simply be covered with layers of cheese. On top, also sprinkle with grated cheese to give an appetizing crust.

Stage three: baking

Read the packaging from under the dough - it should indicate the temperature and cooking time. We set all the parameters, warm up the oven and put the mold inside.

The finished dish looks and smells just divine. Before serving, it is cut into four parts, separating it from the walls of the mold with a knife or a sharp spatula. A portion of lasagna is laid out on a preheated plate. That's all: you can proceed to the most important, fourth stage - enjoy your meal. Bon Appetite!

About the possible difficulties of cooking lasagna

Lasagna itself is not very difficult to prepare. Her recipe takes up less than half a page in the book On Tasty and healthy food", but proper preparation components (sauce and thin sheets of dough) takes a lot of time and mental strength. A novice cook is always afraid to spoil the taste of the whole dish with his culinary ignorance.

It's safe to say that the first time cooking will take at least half a day, but this dish is worth the wait and then the delicious smells from the oven.

Fragrant lasagna with mushrooms and minced meat with bechamel sauce

Mushrooms are such a product that you don’t add them to any dish, it will be just an overeating. I can say with confidence that this recipe climbing, will not leave anyone indifferent. Preparing a flavor bomb.

Ingredients:

sheets for lasagna;
ready-made minced meat (in principle, any) - 400 grams;
three hundred grams of mushrooms (raw, canned, dried, anyway);
two bulbs;
carrots - two;
garlic, fresh herbs, spices;
tomatoes (peel or take a jar of tomatoes in their own juice);
salt, pepper (as you like)
hard cheese.

Bechamel sauce.

butter, seventy grams;
milk, half a liter;
flour, two tablespoons.

We are preparing the base. I will describe everything in brief, as all actions are duplicated from the first classic recipe, only mushrooms will be added to the minced meat in the sauce, which must first be fried.

So, chop the onion and chop the carrots (you can chop). First, we throw the onion into a hot pan, fry a little, then add the carrots and fry together for a minute. two, over low heat, stirring. Add chopped garlic, fry a little more. It's time to throw the minced meat into the pan. We mix everything and fry. Minutes, after 2 3, you can salt, pepper, throw spices and chopped herbs. Forget to interfere. We fry until ready.

Pour the cooked tomatoes into the frying, stir and leave to languish over low heat, let the excess moisture evaporate.

We are engaged in mushrooms (although, what is there to do ...). We cut them, put them in a second frying pan with sunflower oil and fry. Minced meat with vegetables has reached, the mushrooms are browned, you need to mix them. And put out together. Which we will do.

It's time to lay out all the ingredients in a baking dish and throw it into the firebox (oven, in our opinion ..). How to build lasagna in layers. All done and run in the prepared oven.

Temperature 190 degrees, cooking time 25 - 30 minutes. And you can get a treat. fragrance from this dish will make you sit down at the table faster and enjoy this miracle food.

This is how your lasagna with mushrooms and minced meat with bechamel sauce will look like. Eat and enjoy its taste, maybe praise me for this recipe.

Oven lasagne with artichoke, bacon and cheese

Delicious and satisfying dish. Lasagna with artichoke, cheese and bacon will impress everyone at the table! A classic Italian recipe, perfect for lunch. In Italy it is served as a first course.

Like any a traditional dish, it has many cooking options. Artichoke, cheese and bacon look unusual together. Looks very nice and delicious. The dish can also be prepared in separate portions, which is very convenient. I usually do multiple servings in separate doses.

Ingredients:

Bechamel:

1 liter of milk
100 g flour
100 g butter
salt pepper
nutmeg

250 g lasagna sheets
200 g parmesan cheese
150-180 g bacon slices
4-5 peeled artichokes
1 glass of water
1 small glass of white wine

We start preparation. Cut the artichokes into slices, place on a baking sheet. Pour water, wine, and also salt and pepper. Cover the mold with foil. Bake in the oven for about 30 minutes at a temperature of 170.

While our artichokes are cooking, let's move on to the composition of the lasagna. Pour a spoonful of bechamel sauce (see how to cook it above) on the bottom of a greased baking sheet, cover it with sheets of dough.

Then we put layers of finely chopped bacon, artichokes, parmesan cheese. Cover with sauce.

We cover all this with dough leaves and again lay out the filling in layers. So until the pan is full. Finish with bechamel and sprinkle with parmesan.

Bake at 170 degrees for 40 minutes. Remove from oven and let cool for 10-15 minutes. Hot lasagna doesn't cut well.

All is ready! Call friends and enjoy pleasant taste overseas dishes prepared on our home cooking. And I want to note, it will be very good.

How to cook lasagna in a slow cooker, a simple recipe

All the same set of products is used for this recipe (classic ...). Maybe, according to the efforts made, this recipe is both simpler and faster, that's why it is a slow cooker. See bring to life (if there is a given assistant ..).

All on latest prescription I will finish the review of recipes, Italian cuisine. As always, you can take full responsibility (and you need to ..) and create something of your own, taking these recipes as a basis. Hold on, everything will work out.

Good luck and all the best!

Delicious and hearty lasagna is a treat originally from Italy, which is prepared with the most different fillings The classic recipe for cooking is lasagna with minced meat, but variations of the dish are also possible here. Shredded beef, pork, fish, poultry, vegetables are added to the pasta sheets, spices and cooking techniques are changed.

What is lasagna

Italian traditional lasagne is a multi-layered structure with durum wheat pastry sheets, toppings and sauces. All components are laid out in layers in certain sequence and sent to the oven. The result is a delicious hearty and beautiful dish, as in the photo.

mince lasagna recipe

To cook lasagna, you will need a special pasta in the form of rectangles or squares of the same name. No need to cook homemade dough on your own, in supermarkets you can buy finished sheets. Any homemade lasagna recipe with minced meat will require the preparation of Bechamel (creamy) and Bolognese (meat) sauces.

When preparing lasagna from store-bought sheets, pay attention to the manufacturer's instructions. In some cases, pasta needs preliminary boiling. Then they need to be dried on a napkin and only after that form a dish out of them.

with beef

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 136 kcal per 100 grams.
Cuisine: Italian.

Classical italian recipe- lasagne with minced beef or veal. The recipe says fresh tomatoes, but if there are no tomatoes, put tomato paste or sauce instead. To give Italian flavor Sprinkle layers of parmesan cheese on the dish, it goes perfectly with pasta. You can add mushrooms, such as champignons. Fry them in a pan along with minced meat.

Ingredients:

Ground beef- 750 grams;
carrots - 1 piece;
tomatoes - 400 g;
onion - 2 heads;
garlic cloves - 4 pieces;
red dry wine- 200 ml;
celery greens - 1 bunch;
milk - 1 l;
flour - 100 g;
nutmeg - 1/3 tsp;
salt, bay leaf, ground pepper - to taste;
butter - 100 g;
lasagna sheets - 250 g;
vegetable oil- for frying;
hard cheese - 350 g.

Cooking method:

To prepare the meat sauce, chop the onion and garlic, grate the carrots on a coarse grater.
Remove the skin from the tomatoes, after scalding them with boiling water, chop them finely, chop the celery.
Fry onions, garlic, add carrots to the pan and simmer for five minutes.
Add celery and minced meat, fry until light brown without pink spots.
Pour in wine, add tomatoes, salt, pepper. Simmer for about 40 minutes.
For bechamel sauce, bring milk to a boil, put nutmeg powder, bay leaf into it, cover with a lid and let it brew for 8-10 minutes.
Then the butter is melted in a cauldron, flour is gradually added and it is fried until it has a nutty aroma.
Pour the milk flavored with spices into a cauldron with flour and butter in a small stream, mixing thoroughly with a whisk. Stew the sauce a little so that it acquires the consistency of sour cream.
Grease a suitable sized dish with oil and line the bottom with lasagne sheets.
Top with half of the meat sauce, a third of the bechamel sauce and generously sprinkle with grated cheese.
Then again lasagna, meat bolognese, bechamel, cheese.
The last layer is sheets, milk sauce.
Bake lasagna in the oven at 180 degrees for about 40 minutes. Then sprinkle with cheese and bake again for 15 minutes.
After the end of baking, do not rush to pull the treat out of the pan. Let it cool down a bit so it doesn't lose its shape and looks nice when served.

with pork

Cooking time: 80 minutes.
Servings: 4 persons.
Calorie content of the dish: 168 kcal per 100 grams.
Destination: for lunch, for dinner
Cuisine: Italian.

Pasta for lasagna with minced meat can be prepared at home on your own. For the dough you will need 400 grams of flour, 2 eggs, 1 tablespoon of vegetable oil and salt. These ingredients are mixed classic pastry. The elastic mass is thinly rolled out and cut with a knife into layers of the desired size. Kneading will take some time, but homemade dough tastes better than store-bought.

Ingredients:

minced pork - 500 g;
hard cheese - 300 g;
lasagna sheets - 8 pieces;
tomatoes - 3 pieces;
milk - 2 cups;
garlic - 2 cloves;
butter - 3 tbsp. l.;
flour - 2 tbsp. l.;
vegetable oil- for frying;
ground red pepper, basil, salt - to taste.

Cooking method:

Fry the minced meat in a pan for 5 minutes, add the pureed tomatoes, previously peeled, to the meat.
Then spices are added, stewed for 5 minutes under the lid, sprinkled with basil and chopped garlic.
cook traditional way bechamel sauce. Fry the flour in butter, pour milk into the flour mass. Stir to avoid the formation of lumps. After thickening, add salt, pepper, if desired - nutmeg. Then mix 2/3 of the sauce with the fried minced meat.
Layer 2 sheets of pasta, a mixture of cream and meat sauces. Repeat layers 3 times. The last sheets are poured with bechamel sauce.
Lasagna with meat is baked at 180 degrees for 40 minutes. Sprinkle with grated cheese and bake for another 15 minutes.

With chicken

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 154 kcal per 100 grams.
Purpose: for lunch, for dinner.
Cuisine: Italian.

One of the variations of lasagna, which is considered a classic, is with minced chicken. It turns out to be less high-calorie and fatty, especially if you do not fry the onion, but stew it, and use less cheese than indicated in the recipe. To minced chicken Optionally, you can add chopped mushrooms, carrots, zucchini or other vegetables.

Ingredients:

minced chicken - 0.5 kg;
onion - 1 pc.;
dried parsley and basil - 1 tsp each;
flour - 40 g;
salt - 1 tsp;
ground black pepper - to taste;
butter - 40 g;
tomato puree- 0.5 l;
milk - 400 ml;
pasta sheets - 500 g;
olive oil - 2 tbsp. l.

Cooking method:

Chop the onion, fry until golden brown in olive oil.
Add minced meat, fry until done. Salt, pepper.
Add tomato puree, simmer for 10 minutes, add parsley, basil.
Make bechamel sauce with butter, flour and milk. Salt, pepper the creamy mass.
Assembling an Italian dish: pasta sheets, bechamel, meat sauce. Alternate layers until we reach the desired height or the filling runs out.
Pour the last top layer of lasagna cream sauce.
We bake at a temperature of 200 degrees for an hour. Ten minutes before readiness, sprinkle with a layer of hard cheese.

With fish

Cooking time: 60 minutes.
Servings: 4 persons.
Calorie content of the dish: 160 kcal per 100 grams.
Purpose: for lunch, for dinner.
Cuisine: Italian.

Another delicious one original way how to cook lasagna with minced meat - use fish. Both white varieties (hake, cod, perch) and red varieties (pink salmon, trout, salmon) are suitable for the dish.If you have a limited budget, you can use cheaper varieties.

Ingredients:

trout fillet - 0.5 kg;
parmesan - 150 g;
mozzarella - 100 g;
dough sheets - 1 pack;
tomato - 1 pc.;
juice of half a lemon;
butter - 70 g;
flour - 2 tbsp. l;
nutmeg - on the tip of a knife;
milk - 0.5 l;
salt, pepper - to taste.

Cooking method:

Grind the fish fillet, carefully check if there are any bones left, salt, pepper, add the juice of half a lemon. Leave chopped fish fillet marinate for an hour cool place.
Prepare bechamel according to the classic recipe. Fry in melted butter in a saucepan or deep frying pan. wheat flour, pour milk in a thin stream, stir the sauce constantly. Boil the mixture for 5 minutes, add salt, pepper, nutmeg.
ceramic, teflon or glass mold lubricate with oil. First lay out the pasta sheets, then the cream sauce. The next layer is trout, parmesan and mozzarella. Alternate layers until you run out of fish.
The top layer is lasagne sheets smeared with cream sauce. On top, you can put sliced \u200b\u200bin tomato slices and grated hard cheese.
Bake the dish in the oven for about half an hour.

From lavash

Cooking time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 162 kcal per 100 grams.
Purpose: for lunch, for dinner.
Cuisine: Italian.

The easiest lasagna recipe with minced meat is prepared from Armenian lavash, which is replaced ordinary sheets pastes. This dish cannot be called a traditional Italian treat, but when there is little time or special sheets are not at hand, this recipe is a real find. You can use any minced meat for lasagna: from fish, meat or poultry. To speed up the cooking process as much as possible, the chefs offer a recipe for "lazy" lasagna.

Ingredients:

pita bread - 1 pack;
minced meat - 0.5 kg;
hard cheese - 200 g;
onion- 1 PC.;
vegetable oil - for frying;
milk - 380 ml;
butter - 150 g;
flour - 3 tbsp. l.;
sugar - 1 tsp;
salt - 1 tsp

Cooking method:

Peel the onion and chop finely. Fry it in oil in a pan.
Add minced meat to the onion, fry until tender. Do not forget to stir the mass so that there are no lumps. Add salt, pepper.
For the sauce, melt the butter in a saucepan, pass the flour in it until golden brown.
Slowly pour the milk into the mixture, whisking constantly until smooth. Add salt and sugar. Continuing to stir, boil for 5 minutes.
Lavash cut into the size of the form. Grease the bottom of the dish with oil, then put a layer of pita bread. Spread some of the filling on top, pour sauce over it and sprinkle with cheese. Press the next layer of pita bread lightly and continue to lay out the layers until the filling is finished.
Cover the top layer of pita bread with cheese.
Bake the dish in the oven at 200 degrees for 25 minutes. If your oven has the ability to turn off the top heat, then use this function. If your oven does not have this capability, then cover the lasagna container with foil.

Video

What is lasagna?

This is a traditional Italian dish that consists of square layers of pastry and toppings, usually topped with a thin sauce.

According to the historical summary, Bologna is considered the birthplace of lasagna. Meanwhile, in Greek taverns they serve "lasana", a dish similar to lasagna.

This is not surprising, because the word "lasagna" is of Greek origin and means "hot plates" in translation. The Italians borrowed this term to refer to a delicious hot second course.

The specialty of lasagna is the dough.- it is prepared using the same technology as pasta dough, that is, from durum wheat. Of course, lasagna cannot be considered a dietary dish, but at the same time, it is healthy and nutritious. Durum wheat flour contains useful minerals and macronutrients that saturate the body. This is the secret of the harmony of the Italians. They eat a lot flour products- pizza, pasta, lasagna, but all are made from unrefined flour.

How to cook lasagna at home?

First of all, prepare the filling. If this is lasagna with minced meat, then the meat is chopped, spices are added and fried until half cooked. Then the sauce is prepared. It can be based on cream, butter or tomatoes. Instead of sauce, you can use sour cream or mayonnaise - pour it over the top layer of the dish. There are no strict rules here, since lasagna is more the result of the hostess's creativity than a dish strictly following the recipe.

Lasagna sheets are sold in stores. Most often, these are foreign-made products - such a product is more expensive than ordinary pasta, but it is definitely made according to a genuine Italian recipe, using durum wheat flour.

Domestic manufacturers also make sheets for lasagna, but most often from plain flour. Such a product is suitable, but there is no benefit in it. Sheets for the dish can also be made at home. Purchase unrefined flour or add ground bran to the dough.

Lasagna with minced meat - preparing food and dishes

What is the best meat for minced lasagna?

It can be pork, beef, fish or chicken. You can buy ready-made minced meat, but, of course, it is better to buy a whole piece of meat and grind it. It's no secret that for shop stuffing most often they take stale products and, through the generous addition of spices, mask a possible unpleasant odor.

If you decide to make your own lasagna sheets, you will need big portion 400 grams of flour, 4 eggs, a teaspoon of butter and salt. The butter must be melted, mixed with the egg and combined with flour and salt. The resulting dough should be infused for 15 minutes, then divide it into parts and roll into thin plates. Such sheets do not need to be boiled before cooking. If you have prepared a lot of sheets, dust them generously with flour and put them in a dry, clean bag.

Lasagna is most often cooked in the oven. It is necessary to lay out the dough alternately with minced meat, pour over the sauce and cover the deck with foil. Bake lasagna with minced meat at a temperature of 160-180 minutes for at least half an hour.

If you have a slow cooker, then lasagna can be cooked faster and tastier than in the oven. Select the “Baking” mode and set the program for half an hour, and pre-lubricate the bowl with butter.

Recipes for lasagna with minced meat:

Recipe one: Lasagna with minced meat

When we cook lasagna with minced meat, pork is most often used. This dish turns out hearty, tasty and fatty.

If you are buying not ready-made minced meat, but a whole piece of meat, then it is best suited rear end, since there is less fat. You should not buy the neck, as it is very oily and cold lasagna will look unappetizing.

Required Ingredients:

Lasagna sheets
Minced pork - 450 grams
Tomatoes - 4 pieces
Garlic - 3 cloves
Onion - 1 head
Flour - 1.5 tablespoons
Hard cheese - 130 grams
Butter - 160 grams

Cooking method:

Tomatoes need to be turned into puree by chopping from a blender. Peel the onion and cut it as small as possible.
Cheese needs to be grated.
Heat up a frying pan, grease it with a small piece of oil. Put the minced meat on a hot surface and fry for 10 minutes.
In the second minute, add onions, after another three minutes, pour tomatoes into the minced meat, mix and add spices.
When the stuffing is ready, prepare the sauce. To do this, melt the butter in a separate container, add flour to it and mix until a homogeneous consistency.
Lay the sheets and minced meat in layers in the baking deck, pour the sauce over the topmost layer and sprinkle with cheese, then send to bake.

Recipe two: Lasagna with minced meat (with beef)

For this dish you will need ground beef and soft cheese. As a rule, cheese is added to the sauce, but in this case soft grade cheese (for example, Philadelphia) will decorate the taste of the finished dish.

Required Ingredients:

dough sheets
Minced beef - 450 grams
1 onion
Tomatoes - 2 pieces
Cheese (such as Philadelphia or Feta) - 170 grams
Cream - 140 grams
Butter - 100 grams

Cooking method:

Wash the tomatoes, scald with boiling water, remove the skin and chop into puree.
Finely chop the onion.
Put the minced meat in a pan and start frying. When it is slightly golden, add the onion and spices. Fry minced meat for 10 minutes, then add cheese to it. Turn off the heat and cover the filling with a lid.
Prepare the filling for the lasagna. To do this, melt the butter in a saucepan, add tomatoes, cream and dry basil to it.
Spread the minced meat and dough in layers, then pour in the tomato sauce and send to bake in the oven.

Recipe three: Lasagna with minced meat (with chicken)

Italians prefer light lasagne toppings. So, the honorable first place in popularity is occupied by lasagna with chicken and mushrooms with Bechamel sauce. This dish is familiar even to those who know little of Italian cuisine. Meanwhile, to prepare such lasagna is not at all difficult.

Required Ingredients:

Lasagna dough sheets
Mushrooms - 180 grams
Minced chicken - 230 grams
Onions - 2 pieces
Sour cream - 220 grams
Butter - 210 grams
Cream - 160 ml
Flour - 1.5 tablespoons
Parmesan - 120 grams

Cooking method:

First you need to fry the onions and mushrooms. Then finely chop them, and then fry for ten minutes over low heat.
Minced chicken should also be fried on a clean surface for 7 minutes, then combine vegetables and chicken, pour sour cream, add spices, mix and simmer for 7 minutes.
Let's prepare the sauce. In the melted butter, add flour, cream and stir so that there are no lumps left.
Grate the cheese and add to the sauce.
Layer the dough and minced meat in a baking dish, then pour the sauce over the lasagna. Bake the dish for half an hour.

Fourth recipe: Lasagna with minced meat (fish)

Lasagna can be prepared with any topping. If you decide to use fish, then the dish will turn out both tasty and healthy. Carefully treat the preparation of minced meat - remove all the bones before chopping the fish.

Required Ingredients:

Dough for lasagna
Salmon fillet - 400 grams
Sour cream - 180 ml
Spinach
Cream - 220 ml
Butter - 140 grams
Flour - 1 tablespoon
Hard cheese - 150 grams

Cooking method:

Grind fish fillet with spinach - use a blender or meat grinder. In the resulting mass, add sour cream and salt.
Prepare the sauce by combining melted butter, flour and cream.
Grate the cheese.
In the deck where you will prepare the lasagna, layer the sheets and minced fish. Sprinkle the last layer with cheese and pour over the sauce. Bake lasagna with minced fish for 25 minutes.

Recipe Five: Lasagna with Lavash Minced Meat

lasagna – puff dish from the filling and dough, the sheets of which can be quite successfully replaced thin pita bread. To make it flour product was soft, it must first be soaked in egg filling.

Required Ingredients:

Thin lavash - 2 pcs.
Minced chicken - 400 grams
Bulb - 1 pc.
Pepper - 1 pc.
Sour cream - 170 grams
Kefir - 450 ml
Egg - 2 pieces

Cooking method:

Lavash should be cut into rectangular plates.
Mix the egg, kefir and salt with a mixer.
Lavash sheets are folded into a deep container, and fill them with egg filling.
Prepare the minced meat for lasagna: put it in a hot frying pan and fry for 5 minutes, stirring occasionally.
Onion and pepper should be finely chopped. Add vegetables to minced chicken. Fry the mixture for 10 minutes, then reduce the heat.
Warm up the deck a little, grease it with oil. Lay out in layers soft sheets pita bread and stuffing. Fill the dish with the remnants of the egg-kefir filling. Cover the lasagna with foil and bake for 25 minutes.

Do not forget to bake with foil - then the dish will not burn on top and will be juicy.

To make lasagna with minced meat juicy and tasty, the filling should be rare. So, do not put only minced meat on the dough sheets - dilute it with sour cream, sauce or vegetable puree. In Italy, Bechamel sauce (melted butter, cream and flour) is most often used, it is poured into each layer of the filling.

Lasagna with minced meat at home the best recipes. Watch the video

To minced meat for piquant taste add mushrooms and vegetables, as well as cheeses - mozzarella, ricotta, feta or philadelphia. You can sprinkle grated hard cheese on top of lasagna. In Italy, it's Parmesan, but any salty cheese will do.