Lasagna with minced meat step by step recipe. Lasagna with minced meat and cheese: recipes
The recipe for lasagna with minced meat at home is very simple, often reminiscent of filled pancakes. This could be an option with meat, cheese, ham or vegetables. In restaurants, lasagna is usually cooked in the oven. At home, it is prepared in the oven, microwave or in a frying pan. Making lasagna at home is not difficult.
Lasagna is a traditional Italian dish in the shape of a rectangle or square. Lasagna is prepared from several dry sheets of pasta dough with layers of filling, filled with bechamel sauce, and sprinkled with Parmesan cheese. The filling can include minced meat, mushrooms, fish, poultry, game, tomatoes and any other vegetables. 🙂
Lasagna is, of course, a piece of sunny Italy! Well, since we can’t go there often, we can easily pamper ourselves with this wonderful dish! :))
Modern lasagna is prepared from several layers of dough, on each of them we spread the filling and bechamel sauce. Any minced meat, vegetables or mushrooms can be used for the filling. Sprinkle grated cheese on top - mozzarella, ricotta, parmesan (for classic lasagna). Nowadays, we can easily replace soft cheeses with Suluguni, hard cheeses with regular Russian or Dutch.
There is meat, lean, mushroom, fish, seafood, vegetarian, vegetable, minced, chicken, spinach, potato, and cheese lasagna. Today we will look at simple and tasty recipes for this wonderful and tasty dish with minced meat. Let's learn how to cook lasagna at home - with step-by-step recipes and detailed photos.
Lasagna with minced meat: classic recipe with bechamel sauce
Lasagna is considered a classic dish of the city of Bologna, located in this province. That is why the classic lasagna is lasagna bolognese. Each city has its own recipe - Sicilian lasagna, Neapolitan lasagna, etc. Nowadays, preparing lasagna is very simple. You can buy ready-made sheets, or you can make the dough as for regular pasta - using durum wheat flour, eggs, water, salt and olive oil. Classic lasagna traditionally uses 6 layers of dough.
Bechamel sauce is for lasagna what mayonnaise is for Olivier. Of course, you can buy it, but it’s better to make it yourself. This is the most delicious lasagna sauce. The bechamel recipe is not that complicated - we need butter, flour, milk, salt, pepper and a pinch of nutmeg to make this wonderful sauce.
Italians offer lasagna recipes and sauces in a wonderful variety. Let's try bechamel sauce, which is delicate and gives the dish a special taste. And – which is a big plus – it’s easy to prepare.
How to make lasagna from ready-made sheets:
Let's look at preparing a step-by-step recipe for lasagna at home with photos.
To prepare lasagna measuring approximately 20x27 cm you will need:
- Lasagna plates – 250 g.
- Minced pork and beef – 500 g.
- Flour – 100 g.
- Milk – 1 l.
- Olive or vegetable oil – 2 tbsp. spoons, for sautéing.
- Butter – 25 g.
- Onion – 1 large onion.
- Cheese – 350 g.
- Tomatoes – 0.5 kg.
- Carrots – 1 large.
- Garlic – several cloves.
- Seasonings to taste, we use Provençal herbs, universal seasoning (paprika, pepper, turmeric, coriander).
Some nuances of the lasagna recipe at home:
- The process of preparing the filling can be simplified if you replace the tomatoes with ketchup.
- The bottom and top layers of lasagne should be poured with more sauce than the middle layer.
- Some recipes recommend using Parmesan cheese on top. However, any other hard cheese will easily work for this.
- After turning off the oven, it is advisable to let the lasagna cool. Right away, when it’s hot, it will be “watery” and less aesthetically pleasing.
The entire cooking process can be divided into three stages: preparing the meat, preparing the sauce, and baking the lasagna.
Stage of preparing meat (minced meat) for lasagna:
1. Pour boiling water over the tomatoes for one minute, then with cold water. Remove the skin from the tomatoes.
2. Peel the onion and chop finely. We will also prepare the carrots and grate them on a coarse grater. Peel the garlic and chop finely. 
3. Grind the tomatoes into a paste using a blender.
4. Sauté onions and carrots in vegetable oil until half cooked.
5. Add minced meat to the sautéed vegetables and fry. At the same time, it is important to make it fine-grained - for this, stirring, divide it into small pieces. Add seasonings.
6. When the minced meat is ready, add tomato paste from pureed tomatoes and garlic. Simmer for another 10-15 minutes and set aside to cool. The meat is ready for lasagna!
Preparation of bechamel sauce:
1. Heat the milk and melt the butter in it.
2. Add flour, stirring constantly. Boil until the consistency of liquid sour cream.
3. Add seasonings to taste.
4. Beat the sauce with a blender until smooth.
Baking lasagna at home:
So, after everything is ready, you can “assemble” the lasagna together. The “assembly” algorithm looks like this:
- 1st layer: lasagna sheets, overlapping 1 cm.
- 2nd layer: bechamel sauce.
- 3rd layer: half of the minced meat.
- 4th layer: 1/3 cheese.
- Layer 5: lasagna sheets.
- 6th layer: bechamel sauce.
- 7th layer: the rest of the minced meat.
- 8th layer: 1/3 cheese.
- Layer 9: lasagna sheets.
- 10th layer: the rest of the bechamel sauce.
Bake lasagna in an oven heated to 170-180 degrees for 40 minutes. 5 minutes before turning off the oven, sprinkle the remaining grated cheese on top of the pie.
Lasagna is ready!
Serve with vegetables and herbs!
A simple recipe for lasagna from pita bread with minced meat at home
For cooking you will need products:
- Minced pork and beef – 500 g.
- Milk – 0.5 l.
- Flour - half a glass.
- Ketchup – 150 g.
- Onion – 1 large onion.
- Carrots – 1 large.
- Cheese – 250-300 g.
- Butter – 50 g.
- Vegetable oil - a couple of tablespoons, for sautéing.
- Pita.
- Seasonings to taste.
- Garlic – a few cloves, to taste.
Preparation of minced meat filling:
1. Peel the onions and carrots. Finely chop the onion and grate the carrots on a coarse grater. Sauté onions and carrots for 15-20 minutes over medium heat.
2. Add minced meat and ketchup to the onions and carrots, fry until done. When frying, it is important to use a spatula to separate the meat so that it has a fine-grained consistency.
3. Add seasonings. Turn off the gas, cover with a lid and let sit for 10 minutes.
Preparing the sauce:
1. Heat milk, butter, grated cheese in a saucepan.
2. Gradually add flour and seasonings.
3. Boil for 5-7 minutes, beat with a blender.
The result was a creamy cheese sauce!
Let's make lasagna from pita bread in a slow cooker:
1. Place a sheet of pita bread into the multicooker bowl, first lining the bottom with parchment paper. If the shape of the pita bread is square, the edges can be folded.
We line the multicooker bowl with parchment paper, and only then put food into it. You can also use a baking sleeve. Then the lasagna can be easily removed from the bowl by grabbing the ends of the paper or film.
2. Place half of the minced meat filling, pour in 1/3 of the sauce.
3. Repeat the layers again: pita bread, minced meat, sauce.
Lasagna is prepared in three steps: the filling is made, then the bechamel sauce is boiled, and then the lasagna itself is assembled. You can use a slow cooker for each of them, but then you will have to wash the bowl each time to proceed to the next step. Therefore, it is best to cook the filling and sauce in a frying pan and bake the lasagna in a slow cooker.
4. Final layer: pita bread + remaining sauce. Sprinkle with grated cheese.
Lasagna in a slow cooker does not get a golden brown crust like in the oven. To make lasagna look appetizing, the top layer should be cheese.
4. Place the bowl in the multicooker and turn on the baking mode.
5. After 40 minutes, the lasagna is ready! However, you should not take it out immediately, since the sauce has not yet thickened.
After cooling, the dish is easily laid out, just tilt the bowl.
Lavash lasagna is a delicious snack that is quickly and easily baked at home.
It turns out soft, tender and very tasty!
Lasagna with pita bread and minced meat in the oven, step-by-step recipe
If we didn't find lasagna sheets, this dish can easily be made without them. Lavash recipe - often referred to as lazy lasagna. Let's cook it in the oven.
Ingredients:
- Lavash - 3 sheets;
- Minced meat - 500 grams;
- Hard cheese - 300 grams;
- Mozzarella cheese – 1 package;
- Carrots - 1 piece;
- Olive oil - 2 tbsp. spoons;
- Fresh herbs or dry seasoning;
- Salt and pepper to taste.
For the bechamel sauce:
- Milk - 0.5 liters;
- Butter - 50 grams;
- Flour - 2 tbsp. spoons.
How to cook lasagna:
1. Grind carrots and cheese on a fine grater.
2. Take a tomato and separate the pulp from the skin. You can, after making a cross-shaped cut, put the tomato in a deep plate and pour boiling water over it for 2-3 minutes. Then the skin will come away from the pulp more easily.
3.To chop the tomato, use a blender or chop it very finely.
4. Pour olive oil into a frying pan and put grated carrots there. Fry it until golden brown.
5. Place the minced meat in the pan and stir the mixture. Cook for 10 minutes.
6. Add ground tomato, salt, pepper and herbs to taste to the minced meat. Cook the mixture over medium heat until the liquid evaporates.
7. Melt the butter in a small saucepan over low heat. (Butter - 50 grams). Carefully remove the foam.
8. When the butter is completely melted, add flour and pour milk into the mixture. Stir the sauce constantly until it thickens. Milk - 0.5 liters. Flour - 2 tbsp. spoons.
9. Take a baking sheet and grease the bottom with bechamel sauce (Milk, butter, flour).
10. Place one sheet of pita bread in a baking tray and grease the bottom with sauce. Place half of the fried minced meat. Sprinkle the layer with grated cheese. To make the second layer of lasagna, repeat this step again.
11. Add the remaining bechamel sauce and grated cheese on top. Spread slices of mozzarella cheese.
12. Preheat the oven to 180°C and place a baking sheet there. Bake for 40 minutes.
The lasagna turns out juicy, with soft pita bread inside.
How to cook lasagne from ready-made sheets in a slow cooker - homemade recipe
Previously, lasagna was baked only in the oven, but with the advent of the multicooker, housewives are increasingly preparing this dish in it. Let's look at the recipe with step-by-step photographs.
We will need:
- Lasagna sheets - 6 pieces
- Hard cheese - 50 g
- Minced meat - 250 g
- Olive oil - 2 tbsp. spoons
- Salt, pepper and a pinch of nutmeg.
- Tomato - 1 large;
- Tomato paste - 4 teaspoons.
For the bechamel sauce:
- Milk - 0.5 liters;
- Butter - 60 g;
- Flour - 1.5 tbsp. spoons.
How to cook juicy lasagna in a slow cooker:
1. Peel the tomato. Let's make a cross-shaped cut. Place the tomato in boiling water for 2-3 minutes, then pour cold water over it. After this, the skin comes away from the pulp much easier.
2. Cut the tomato into four parts and place it in a blender. Add 2 teaspoons of tomato paste. Mix the ingredients until smooth.
3. Fry the minced meat directly in the multicooker in vegetable oil without closing the lid. Don’t forget to pre-heat the vegetable oil (or olive oil) and then put the minced meat in a bowl. Cook for 5-7 minutes in baking mode.
4. Add salt, pepper and 2 teaspoons of tomato paste to the fried minced meat. Stir the meat mixture until smooth. Transfer the finished minced meat to a free plate so as not to occupy the multicooker bowl.
5. Place butter in a clean multicooker bowl and set to baking mode. When the butter has completely melted, add flour. The mixture must be stirred quickly so that it does not burn.
6. Add milk and nutmeg to the resulting mixture. Stir the sauce constantly until thickened. If it turns out too thick, add a little milk.
7. Place the lasagna sheets in a pan with salted water and cook them for 2-3 minutes.
8. Place parchment paper on the bottom of the multicooker and grease it with bechamel sauce.
9. Place 2 lasagne sheets on parchment paper, greasing them with bechamel sauce (milk, butter, flour) and half the minced meat. Pour the layer with tomato sauce (chopped tomatoes and tomato paste). Repeat this step again to make the second layer.
10. Place two lasagna sheets on top of all layers, grease them with bechamel sauce and sprinkle with cheese.
11. Cook lasagna for 40 minutes in baking mode.
The dish turns out so juicy that no additional sauce is needed.
Pasta lasagna with minced meat - homemade recipe
Pasta lasagna with minced meat belongs to the category of “lazy” lasagna recipes. But it can be prepared in such a way that in terms of tenderness and richness of taste it can compete with any other lasagne. The culinary secrets that turn a dish into a magical one are quite simple.
Ingredients:
- Pasta – 1 pack
- Milk
- Nutmeg, salt - to taste
- Minced meat – 0.5 kg
- Fresh tomatoes – 2-3 pcs (or tomato paste)
- Bell pepper – 1 piece
- Carrots – 1 pc.
- Onion – 1 pc.
- Butter
- Vegetable oil
- Cheese – 100 g
- Tomato paste
- Basil, dill, parsley - to taste.
How to cook pasta lasagna with minced meat:
1. Choose Italian curly pasta for the base of the lasagna. The type of cheese doesn't really matter. Sunflower oil is also quite suitable. The main ingredients of the dish are shown in the photo.
2. Pasta will not turn into a miracle if you do not enhance its taste with bechamel sauce. To prepare it, melt 40 g of butter in a frying pan and gradually add 40 g of flour to it, evenly distributing the flour over the frying pan and stirring continuously with a wooden spatula.
The goal is to prevent the formation of lumps. Then slowly pour in the milk, continuing to stir the mixture quickly and thoroughly. The result is a custard mixture of flour, butter and milk. If you still cannot avoid the appearance of lumps, they can be eliminated using a mixer or rubbed through a sieve.
3. Add a few pinches of ground nutmeg to the finished bechamel sauce.
4. Boil the pasta until half cooked (about 5 minutes, depending on the type of pasta). Don't forget to salt the water.
5. Salt the water, sprinkle the pasta with a little vegetable oil.
6. Chop vegetables - bell pepper, carrots, onion. Instead of bell pepper, you can add celery, zucchini and other seasonal vegetables. fresh tomatoes.
7. Melt a tablespoon of butter in a frying pan and add three tablespoons of vegetable oil to it. Place the vegetables and fry them until transparent.
8. Add salted and peppered minced meat to the vegetables. Let's start frying everything together. Add five tablespoons of red wine to the minced meat.
9. Add enough water to the tomato paste (about 1.5 tablespoons) and pour the mixture into the frying pan.
10. Pour a few tablespoons of bechamel sauce (flour, butter, milk) into the bottom of a heat-resistant bowl. To be on the safe side, you can line the bottom of the dish with foil. Place a second layer of pasta. The next layer is meat and vegetables. Then pour the bechamel sauce over the meat layer. Grate the cheese and sprinkle it on top.
11. Repeat again: layer of pasta, bechamel, layer with meat, bechamel, grated cheese. Place in the oven and bake until done for about half an hour.
Sprinkle the finished dish with herbs and basil leaves on top.
This is a real celebration of taste - both hot and cold!
Recipe for delicious lasagna in a frying pan – “Uno momento”
Lasagna in a frying pan is a quick, tasty, satisfying and special recipe. To make it delicious, the frying pan must be non-stick, and the mood must be mischievous and cheerful. Like Alexander Abdulov and Semyon Farada, when they performed the immortal hit “Uno momento”, which translated means “One moment”, in the film “Formula of Love”.
Ingredients:
- Flour – 0.5 kg
- Eggs – 3 pcs.
- Mineral water
- Salt, garlic - to taste
- Minced meat – 0.5 kg
- Tomato paste – 1.5 tbsp. l
- Fresh tomatoes – 3 pcs.
- Small zucchini – 1 piece
- Carrots – 2 pcs.
- Onion – 1 pc.
- Butter – 50 g
- Vegetable oil 3 tbsp. l
- Cheese – 100 g
- Dill, parsley, basil - to taste
How to cook lasagna in a frying pan:
At the very beginning, you have to choose the lasagna base option - ready-made purchased Italian sheets or homemade dough. For this recipe, we will prepare the dough ourselves if there are no ready-made lasagne sheets.
1. Sift the flour through a sieve and spread it in a mound.
2. Make a “crater” in the middle of the slide and drive three eggs into it. Knead the stiff dough, gradually adding a small amount (no more than 50 mg) of mineral water. Don't forget to add flour to the board. 
3. Preparing the dough and rolling out the dough sheets is the most time-consuming part of the work, but if you try, the result is worth it. Along the way, you can hum the song of the Italian retinue of Count Cagliostro. Knead until the stubborn mass under your hands turns into an elastic and smooth dough. Set it aside for 20-30 minutes, covering with cling film.
4. Finely chop the peeled and washed two carrots, zucchini and onion.
5. Place a piece of butter and three tablespoons of vegetable oil (olive or sunflower) in a heated frying pan. Gradually add all the vegetables - onions, carrots, zucchini - into the heated oil and fry them until they become transparent and acquire a light golden hue. 
6. Add minced meat to the frying pan (beef, veal or chicken to your taste), mix together with vegetables and fry over low heat, stirring occasionally. First add salt and pepper to the minced meat. Minced beef or pork is stewed for 30-40 minutes, chicken or turkey - about 20 minutes. 
7. Let's return to preparing the dough sheets. Divide the dough into approximately six equal parts and roll them out thinly with a rolling pin, from the center to the edges. If you have a machine for rolling out dough, you can use it. The thinner the dough, the better. If you don’t have time, you can remove the minced meat from the heat for a while and cover the pan with a lid.
8. Cut the rolled out dough into leaves and place them on top of the minced meat in one layer. We dry the remaining leaves, put them in craft paper or a cloth bag in a dry place and use them to make the next lasagna. Before placing the blank sheets on the minced meat, immerse them in boiling water for two minutes. It’s not scary if the leaves overlap somewhere - they are thin and the dough is fresh, so they are guaranteed not to be raw.
9. Place fresh chopped tomatoes on the dough layer. We use it in winter
10. Dilute 1.5 tablespoons of tomato paste in boiled water and pour lasagna on top in a frying pan. The liquid should completely cover all layers.
11.Simmer until done, about 20 minutes. We regulate the process of evaporation of the diluted sauce - if the liquid becomes low, cover the lasagna with a lid and continue to simmer over low heat.
12. Grate the cheese on a coarse grater.
13. Sprinkle the lasagna with cheese before removing it from the stove.
14. Sprinkle the finished dish with parsley, dill and basil. Basil leaves add a unique flavor to lasagna.
Delicious and fun lasagna in a frying pan “Uno momento” is ready!
It is good hot or cold. So satisfying that it replaces lunch or dinner. This is a real tasty morsel!
Happy creativity!
How to cook delicious lasagna with Bolognese sauce (video)
Let's look at an interesting recipe for making lasagna at home. It uses bolognese sauce as well as béchamel sauce. It perfectly shows the interesting rules (principles) of preparing delicious, homemade lasagna.
Lasagna is a wonderful tasty dish! Suitable for both lunch and dinner. You can experiment with the lasagna recipe - add your favorite spices, vegetables, mushrooms! Everything your imagination tells you!
Happy creativity!
Bon appetit!
Italian lasagna with minced meat - a classic recipe. It is a layer cake based on thin dough, aromatic sauce and juicy minced meat filling. The dish is prepared from minced meat, Bechamel sauce and cheese.
Classic Italian lasagne
To prepare the pie correctly, and to ensure that the ingredients used for the filling are combined with each other and give the dish an exquisite taste, it is worth learning how to cook lasagna with minced meat at home.
To prepare the dough you will need
- Flour – 100 g;
- Cold water – 70 ml;
- Salt – 0.5 tsp;
- Small eggs – 3 pcs.;
- Vegetable oil – 1 tbsp.
For filling
- Beef – 300 g;
- Pork – 200 g;
- Pepper – 0.5 tsp;
- Egg – 1 pc.;
- Tomato paste or ketchup – 7 tbsp;
- Butter – 80 g;
- Hard cheese – 150 g.
For the creamy sauce
- Milk – 600 ml;
- Butter – 80 g;
- Ground nutmeg - a pinch;
- Flour – 50 g;
- Salt – a pinch.
Put oil in a frying pan and put on fire. Add flour to the melted mixture. In another bowl, heat the milk while stirring constantly, add nutmeg and bay leaf. The latter must then be removed. There is no need to boil the milk. Once brought to this state, it must be removed from the heat and allowed to cool for 10 - 15 minutes. Next, the milk should be carefully poured into the contents of the frying pan. Keep on low heat for a while, stirring all the time. Salt and pepper.
First, the minced meat is fried, then other ingredients are added to it. The filling should be half done.
Sift the flour, mix with salt, add eggs and butter. Knead the dough, it should be without lumps and roll out easily. The resulting mass must be divided into the required number of parts, each given the shape of a rectangular thin sheet.
Lavash lasagna with minced meat, recipe
Ingredients
- Minced meat (pork or beef) – 500 g;
- Onion - 1 piece;
- Thin lavash – 3 pcs;
- Garlic – 1 – 2 cloves;
- Milk – 1 glass;
- Butter – 60 g;
- Tomatoes – 5 pcs;
- Flour – 2 tbsp. l;
- Cheese – 250 g.
Placing lasagna in pan
Grease the bottom and walls with oil to prevent burning. First, lay the pita bread; to soak it, you need to use a third of the Bechamel sauce. Then - the meat filling, which needs to be poured with Bechamel sauce. Next, the crushed cheese should be evenly distributed over the entire surface of the resulting layer.
Place a second layer of pita bread on top, and a similar layer of ingredients on top of it. After that - the third pita bread, which must be soaked with the rest of the sauce and sprinkled with grated cheese. Place the lasagna in the oven, preheated to 180 0. It is advisable to cover the lasagna with foil before baking; remove it 15 minutes before it is ready. The purpose of this action is to prevent the cheese from burning.
This dish is great to prepare in your home kitchen. Regardless of what is used as a flour component and filling, the sheets of dough must be soaked in sauce, and the pie must be topped with cheese.
A recipe for lasagna with minced meat at home can consist of those ingredients and spices that are in the refrigerator.
The classic béchamel sauce can be replaced with any other: broth, mayonnaise, ketchup, sour cream. Tomato sauce can be prepared as follows. The tomatoes must be chopped and combined with garlic gruel. The sauce must be kept on low heat for 10 - 15 minutes.
It is not necessary to boil the plates before placing them in the mold. When the dish is baked, they will be soaked in the juice of the incoming ingredients. You can buy the dough layers ready-made or prepare them yourself and dry them. Lavash can be used as a flour component.
Lasagna can be prepared in the form of semi-finished products
There are two ways to do this
- First, the dish must be prepared, then cooled at room temperature, cut into portions, placed in foil paper or plastic and placed in the freezer.
- Place all raw lasagna ingredients in a freeze-proof pan and freeze immediately.
You can use any recipe for lasagna with minced meat; preparing an Italian pie is actually easy. This dish turns out very tasty and aromatic. Homemade lasagna with minced meat will decorate any holiday table.
This article is searched for:
- lasagna with minced meat classic recipe
- classic lasagna recipe with minced meat
Description
Homemade lasagna- a dish that is prepared in every Italian family along with pasta and pizza.
Thanks to its amazing taste, lasagna has earned the love of the whole world, and today it is prepared in many restaurants. You will learn how to cook lasagna at home if you read our step-by-step recipe for this dish with photos. Colorful and clear instructions will help you quickly and easily cope with each stage of cooking. We have selected one of the most classic options for preparing lasagna with bechamel sauce.
One of the most important ingredients for lasagna is pasta sheets. Nowadays they can be easily purchased at the store and prepared, if required, according to the instructions. Working with such pasta is not always easy, but we tried to tell you as clearly as possible about the method of preparing sheets for lasagna. The wine in this recipe is only a recommendation: it can be safely replaced with meat broth or even plain water. And bay leaves can be replaced with tart nutmeg.
Let's start preparing lasagna with minced meat at home.
Ingredients
-
(400 g) -
(1 PC.) -
(2 pcs.) -
(1/2 pcs.) -
(1 PC.) -
(30 pcs.) -
(100 ml) -
(2 cloves) -
(2-3 branches) -
(750 ml) -
(90 g) -
(90 g) -
(50 g) -
(taste) -
(taste) -
(taste) -
(taste) -
(taste)
Cooking steps
Let's prepare all the necessary ingredients for making lasagna.
Lasagna sheets should be prepared according to package directions. You can calculate the required number of sheets based on the number of future servings: 5 sheets are needed for one serving.
Peel the onion and chop it finely. Heat a frying pan with a small amount of vegetable oil and fry the onion cubes in it until transparent. After this, add carrots to the pan, which we grate on a coarse grater. Mix the ingredients and fry until cooked over medium heat.
Cooked lasagna pasta can easily dry out during the preliminary preparations, so it must be placed on a slightly damp kitchen towel and covered with the same towel on top. If the area of one towel is not enough, we lay out all the sheets in a kind of tower of layers of paste and wet towels.
We wash the pepper and remove the internal seeds, cut it into small cubes, and add it to the frying pan with the onions and carrots. Mix the ingredients and fry for 5-6 minutes over low heat, stirring occasionally.
Pass the meat through a meat grinder and add it to the frying pan, reduce the gas and pour in the prepared amount of wine. Mix all ingredients thoroughly and evaporate the liquid over medium heat. Stir the mixture of ingredients constantly with a wooden spatula.
Wash a large tomato and cut it in half, grate each half cut side down on a coarse grater, discard the skin.
Pour the tomato juice and pulp into the mixture of vegetables and minced meat, continue to evaporate the liquid for 15-20 minutes over low heat. Chop the parsley and peeled garlic cloves, add it all to the frying pan, mix the ingredients and remove from the stove, cover with a lid.
Let's prepare the lasagna sauce. To do this, heat up the frying pan and melt a small piece of butter in it, pour in the indicated amount of flour and lightly fry it until golden brown. To avoid burning, constantly stir the ingredients with a spatula.
Reduce the heat under the frying pan and pour the prepared milk into the flour portionwise, mix the ingredients thoroughly, salt and pepper to taste, add a couple of bay leaves. Bring the liquid in the pan to a boil and only then remove it from the heat.
The sauce should be thick and homogeneous; you can also add a little grated cheese to it, then completely dissolve it in the still hot sauce. You need to get rid of the bay leaves.
We assemble the lasagna as follows: spread a small amount of cooked minced meat in an even layer on top of the first plate, then add thick sauce on top of the meat with a teaspoon, cover all this with the next sheet of lasagna and so on until there are 5 sheets of pasta in one tower. We perform all these manipulations in the form chosen for baking.
The last sheet of pasta must be thoroughly greased with bechamel sauce and sprinkled with grated cheese. Preheat the oven to 180 degrees and place the lasagne pan into it. Cook the dish for half an hour until a tender golden brown crust forms.
We serve the dish and serve it exclusively hot. Lasagna with minced meat at home is ready.
Bon appetit!
The recipe for lasagna with minced meat at home allows you to create a delicious Italian dish with a minimum of effort. The base is used ready-made, so the whole process comes down to just forming a simple filling and cooking the Bechamel sauce.
The rich taste of delicious lasagna captivates you instantly! Having been soaked in the tender milk mass, the hard flour sheets completely soften and combine with the tomato-meat mass into a single whole. The result is a flawless and versatile mixture!
Ingredients: 
- lasagna sheets - 9 pcs.;
- minced meat - 500 g;
- fresh tomatoes - 2-3 pcs.;
- onion - 1 pc.;
- tomato paste - 1 tbsp. spoon;
- milk - 400 ml;
- butter - 50 g;
- flour - 40 g;
- parmesan (or other cheese) - 50 g;
- vegetable oil - 2-3 tbsp. spoons;
- spicy herbs - to taste;
- salt, ground pepper - to taste.
A simple recipe for lasagna with minced meat at home
How to make classic lasagna
- After peeling, chop the onion into small cubes and fry in vegetable oil until golden brown.
- Add the minced meat to the fried onions. While stirring the mixture, wait until the moisture has completely evaporated.
- While the minced meat is being prepared, let's take care of the tomatoes - we need to get rid of the vegetable skins. To do this, use a sharp knife to make cross cuts on the bright peel, and then pour boiling water over the vegetables. We rinse with cold water, after which we remove the already soft and pliable skin.
- Cut the vegetable pulp into quarters and place in a blender bowl. Grind.
- Transfer the resulting puree into a frying pan with almost finished minced meat and immediately add tomato paste. Salt/pepper. Sprinkle the tomato-meat mixture with herbs, bring to a boil and keep on moderate heat for 10-15 minutes. Don't forget to stir! At the end, taste and add a portion of salt or pepper if necessary.
Bechamel sauce for lasagna
- The classic lasagna recipe necessarily includes the popular Bechamel sauce. To make it, melt 40 g of butter in a dry container over low heat, add flour, and mix vigorously. Add cooled milk in a thin stream. Stir vigorously with a hand whisk until all flour lumps dissolve.
- Bring the milk mass to a boil, then, stirring, cook the sauce until thickened.
- Now we need a rectangular mold measuring approximately 30x20 cm. Grease it with the remaining butter, lay out a small portion of the sauce, and spread it over the entire area. Next, place 3 lasagne sheets (read the instructions on the package: sometimes flour sheets require pre-cooking). Visually divide the remaining sauce into three parts, pour one of them over the bottom layer - evenly distribute the Bechamel with a spoon, covering the entire surface of the flour dough. Place 1/2 portion of minced meat on top. Next, we repeat the layers in the same sequence.
- Place the remaining three sheets on the second part of the minced meat, brush with sauce and sprinkle with coarsely grated cheese. We send the semi-finished product to the oven, preheating it to 180 degrees.
- Lasagna is baked for about 20-30 minutes. The degree of readiness can be determined by the appetizing rosy hue of the cheese crust. Having taken the product out of the oven, wait 10 minutes, and then cut into portions and serve.
Bon appetit!
Lasagna is a prominent representative of traditional Italian cuisine, which loves pasta. So don't be surprised if, when looking for lasagna dough, you find it in the pasta aisle.
Because lasagna is pasta in the form of wide strips, which are filled with various fillings and baked in the oven. The Italians call the finished dish lasagne al forno, which exactly translates as “oven-cooked lasagna.”
Today we will prepare classic lasagne with bechamel sauce. The preparation will be divided into 4 independent parts:
- kneading lasagne dough
- making bechamel sauce
- preparing bolognese sauce (from minced meat)
- baking lasagna
Yes, you can buy the dough in the store, simplify the recipe by using, for example, not tomatoes, but only tomato paste. It will also turn out delicious, but not quite homemade.
This recipe is for those who love to cook and approach the process thoughtfully.
Lasagna dough: homemade recipe
As I already said, you can buy lasagna dough in the store, but today we are looking at the recipe “from and to” in detail.
Ingredients:
- Flour - 600 gr
- Eggs - 3 pcs
- Salt - a pinch
- Water - 100 ml
- Olive oil - 3 tbsp
Preparation:
1. Pour the sifted flour into a bowl and make a depression in the middle.
2. Break the eggs into this hole and immediately add a pinch of salt.
3. And pour water there too.
4. Now take a fork and begin to mix the ingredients little by little and carefully.
5. After the water is absorbed into the dough, add olive oil and continue kneading the dough with a fork.
6. Mix the ingredients until they combine into one common mass.
If the mixture turns out thin, then add a little flour (50 grams) to the desired consistency. If, on the contrary, the mixture is too thick and you can’t stir it with a fork, then dilute it with water.
7. Having received a homogeneous mass, transfer it to the table and begin to knead it with your hands.
You need to knead long enough until the dough becomes elastic, elastic and stops sticking to your hands.
The finished dough should rest for 30 minutes at room temperature. That is, you need to put it aside and not touch it for half an hour
8. We tear off small pieces from the rested dough and roll them into plates with a rolling pin. We try to roll out the plates as thinly as possible so that their thickness is no more than 2-3 millimeters.
9. Using a knife, cut out strips of the dough that suit your size.
In terms of size, I’ll say this: in the form where the lasagna will be prepared, 2-3 strips should fit in a row with the wide side
10. And now there will be a little trick. Take a cutting board and cover it with cling film. We place the finished dough plates on it and cover them with the next layer of film.
This is necessary so that the plates do not stick together.
The lasagna dough is ready and now you have three options for what to do with it.
- Prepare lasagna now.
- Freeze the dough for future use (for example, if there are unused slices left during cooking).
- Dry the dough and store it in the refrigerator, not the freezer. To dry, place the records on the table and let them dry at room temperature.
If you chose the third option, then before using the dough you will need to boil in boiling water for two minutes
We're done with the dough, let's move on to preparing the minced meat filling.
Classic recipe for bolognese sauce with minced meat
The minced meat for lasagna is fried in combination with several products and is called Bolognese sauce. There are several variations of this sauce depending on what kind of pasta it is prepared for. But the classic recipe, suitable for all dishes, looks like this.
Ingredients:
- Minced meat - 500 gr
- Onion - 1 piece
- Tomato paste - 70 gr
- Tomatoes - 3 pcs.
- Salt, pepper - to taste
- Sugar - 0.5 tsp
Preparation:
1. Pour a couple of tablespoons of olive oil into a hot frying pan, wait until it warms up and add finely chopped onion. Fry it for 3-5 minutes over medium heat (saute) until it acquires a golden hue.
You don’t have to use red onions; regular onions will do just fine.
2. Add defrosted minced meat to the fried onions. It doesn't matter what meat it is made from. The fatter it is, the fattier the lasagna will be.
3. Fry the meat until fully cooked. This will take about 15 minutes. Don't forget to stir periodically to prevent it from burning.
4. Add tomato paste to the well-fried minced meat and continue frying for a couple more minutes with constant stirring so that the meat acquires a red tint.
5. The next ingredient that will follow the pasta will be finely chopped tomatoes.
You can put them through a meat grinder or chop them with a blender, but then they will lose their integrity and you won’t feel the tomato pieces when you eat lasagna. I don’t like it that way, so I recommend finely chopping the tomatoes
6. Fry the tomatoes until almost all the moisture has evaporated.
7. After this, add salt, sugar, or maybe another half teaspoon of sugar. Reduce the heat to low, cover with a lid and leave to simmer for 5 minutes.
In the meantime, let's move on to preparing the bechamel sauce.
How to make bechamel sauce at home without lumps
The next important component of classic lasagna is bechamel sauce. Its preparation is much simpler than its name suggests.
Ingredients:
- Milk - 1 liter
- Flour - 4 tbsp
- Butter - 70 g
- Nutmeg - 1 pinch
- Salt, pepper - to taste
Preparation:
1. Place a saucepan over medium heat and melt the butter in it.
2. When the oil begins to sizzle, add flour to the pan and fry it lightly, stirring constantly.
The result is dense lumps of dough.
3. Now we arm ourselves with a whisk or mixer and begin to pour milk into the pan while vigorously whisking.
The better the beating goes, the higher the guarantee that there will be no lumps left.
4. After making sure that there are no lumps left, add salt, pepper and grated nutmeg. You can grate the nut yourself, or buy it already ground.
5. Mix the milk well and wait until it evaporates. At this time, you must not stop stirring the contents of the pan, because the milk will constantly tend to curl into lumps.
We are waiting for the moment when the mixture has evaporated to a consistency at which it will not drain, but “slide” from the spoon
After this, remove the pan from the heat and leave the sauce to cool and infuse.
Classic lasagna with bechamel sauce and bolognese
So, all the components are ready, let's start assembling the lasagna. But before that we need to prepare 2 more ingredients:
- Finely chopped bell pepper - 1 pc.
- Cheese, grated on a coarse grater - 200 g
Preparation:
1. Take a regular baking sheet and cover it with baking foil so that you don’t have to worry about it later when it comes time to wash it. We place parchment paper on the foil and apply a layer of bechamel sauce on it according to the size of the future lasagna.
2. Lay out sheets of dough. In this example, pre-frozen sheets were used.
If you're using the sauce while it's still warm, don't be alarmed if your homemade lasagna dough begins to thaw right before your eyes. This is fine
3. Place Bolognese sauce and pieces of bell pepper on top of the plates.
4. Cover the top layer with bechamel sauce and repeat all layers: dough - bolognese - bell pepper. We repeat the procedure until the dough runs out.
It is advisable that the lasagna have at least four layers
5. When we reach the last layer of dough, generously brush it with bechamel sauce, making sure that there are no exposed areas of dough left, otherwise it will dry out.
6. The final touch is grated cheese, which needs to be poured on top and which gives the lasagna the appearance to which we are all accustomed. Add half of the cheese now, and add the other half to the finished hot dish.
7. Place the lasagna in the oven, preheated to 200 degrees for 30-40 minutes. During this time, the dough hidden in the sauces will be thoroughly soaked and baked. Don’t be surprised if the lasagna spreads all over the baking sheet - that’s how it should be.
8. Take the lasagna out of the oven, sprinkle it with cheese, wait for it to melt and it’s done. Can be cut into pieces and served.
Bon appetit!
As you can see, the process of preparing lasagna at home, although quite long, is not at all difficult. So, if you are a lover of Italian cuisine, then you can safely start cooking.
Thank you for your attention.
