Lasagna recipe from ready-made barilla sheets. Lasagne with minced beef

For many housewives, lasagna is an exquisite and tasty, but very complex dish. Preparing the filling and dough for the leaves takes a lot of time. This was the situation until recently. Today, preparing delicious lasagna is quite simple. To do this, just prepare a suitable filling and use ready-made Barilla sheets.

Lasagna "Barilla"

Such an exquisite dish as lasagna can be prepared for dinner with your family or offered to guests at a holiday table. Lasagna with minced meat is a very tasty and satisfying dish. If you are planning to prepare this dish to please yourself and your loved ones, be sure to use ready-made Barilla lasagne sheets.

Required Products:

Minced meat - one and a half kilograms.
Eggs - four pieces.
Mozzarella cheese - five hundred grams.
Ready-made leaves for Barilla lasagna - thirty-two pieces.
Onion - two heads.
A mixture of dry Italian herbs - two teaspoons.
Garlic - five cloves.
Ricotta cheese - seven hundred grams.
Tomato paste - four hundred grams.
Salt - two teaspoons.
Tomato sauce - three hundred grams.
Parmesan cheese - two hundred grams.
Olive oil - three tablespoons.
Fresh parsley - four tablespoons.
Ground black pepper - half a teaspoon.

Preparation

When preparing Barilla lasagne, you must strictly follow the recipe and sequence. Fry the peeled and diced onion in a frying pan with sunflower oil until slightly golden brown. Then add the garlic passed through the garlic and, stirring, fry for another five minutes.

Place the mixed minced meat in a frying pan, add dry pepper, salt, mix well and fry over low heat. Next, gradually add the tomato to the pan and stir. Then pour in the tomato sauce and mix thoroughly again. Reduce heat to low and simmer with lid tightly closed for forty minutes. Remove from heat. Minced meat for Barilla lasagna is ready.

Preparing the sauce

Now you need to prepare the white cheese sauce. To do this, grate the mozzarella cheese and set it aside. Place ricotta cheese, eggs and grated Parmesan cheese in a suitable bowl. Sprinkle with fresh chopped parsley, pepper and mix very well until smooth. White cheese sauce is ready.

The minced meat and white cheese sauce fillings for the Barilla Lasagna are ready and you can start shaping the lasagna. Place an even layer of meat sauce on the bottom of your chosen refractory dish, which is covered with ready-made leaves from Barilla. Place a third of the cheese sauce on top and smooth out. Next is a layer of minced meat. Sprinkle generously with grated mozzarella cheese. Cover with prepared leaves, which need to be spread with the second part of the white cheese sauce and sprinkled with mozzarella cheese.

Then again the finished leaves and a layer of the third part of the cheese sauce, on top of which evenly place the minced meat. Cover the minced meat with ready-made lasagne sheets from the manufacturer "Barilla" and again layer the minced meat. Finish with a layer of mozzarella cheese. All layers of Barilla lasagna are laid out. It can be placed in an oven preheated to one hundred and ninety degrees. Bake for about 45-50 minutes until the Barilla lasagna recipe is golden brown. Slice the lasagna when chilled and serve a tasty, aromatic and quite filling dish on the table with a light salad of fresh vegetables and a glass of red wine.

Lasagna with Bechamel sauce

The following ingredients will be required:

Barilla lasagna sheets - twelve pieces.
Flour six tablespoons.
Parmesan cheese - two hundred grams.
Minced meat - seven hundred grams.
Butter - one hundred grams.
Onion - two heads.
Milk - one liter.
Dolmio sauce - two jars.
Ground pepper to taste.
Salt - one teaspoon.

Cooking process

First you need to prepare the minced meat for lasagna with Bechamel sauce. To do this, peel the onion heads, rinse and finely chop into cubes. Pour sunflower oil into a deep frying pan, put on fire and heat. Place chopped onion in it. There is no need to fry the onion too much, as it will also cook with the meat. Once the onion turns a slightly golden color, immediately place the minced meat in the pan. Add salt and pepper to your taste.

Mix the onion with the minced meat and fry until all the water has evaporated. During frying, the minced meat should acquire a gray tint and become crumbly. When the minced meat is almost ready, add Dolmio sauce from the jars and stir. Simmer under the lid for another ten minutes and remove from heat. The minced meat for lasagna is ready.

Preparing Bechamel sauce

Try using a slow cooker for this. The sauce in it cooks very quickly. Place butter in a multicooker bowl and melt it. Then pour wheat flour into the melted butter and mix immediately. As a result, lumps should form that need to be lightly fried. After the flour and butter are fried, you need to pour milk into them very slowly, in a thin stream. The main thing is not to forget to stir the sauce all the time. Only in this case will the Bechamel sauce be obtained without lumps. The consistency of the sauce should be similar to thick sour cream. The filling for Barilla lasagna, the recipe for which is in front of you, is ready.

Grate Parmesan cheese on a coarse grater. Line a baking tray with baking paper and grease with oil. Place ready-made leaves for Barilla lasagna on the bottom, on which place a layer of minced meat and spread evenly over the entire surface of the leaves. Next, completely cover the layer of minced meat with a layer of thick Bechamel sauce, which is generously sprinkled with grated Parmesan cheese. Repeat this sequence of laying out twice more. The final top layer must be shredded Parmesan cheese.

Place the layered lasagne with Bechamel sauce in the oven, preheated to one hundred and ninety degrees. Bake until cooked through, about 35-45 minutes, until the crust is golden brown. Turn off the heat and let the lasagne cool in the oven. Then carefully cut it into portions. Fragrant, soft inside, with dough soaked in the flavor of the filling, lasagna is a wonderful hearty dinner for the whole family.

Hi all

I tried lasagna once in my life in a restaurant, and then I had already forgotten the taste. Wandering around the supermarket, I found lasagne sheets from my favorite brand, Barilla, the composition is natural and short (only two ingredients: durum wheat flour and water)

I decided to buy it and try to cook this dish for the first time in my life.

A couple of days later I started cooking and found a suitable recipe, which I will now share with you. By the way, there is also a recipe for lasagna on the package.

There are a lot of sheets in the box, I didn’t count, but it seems to me about 30, maybe less, in general, enough for 2-3 lasagnas. My form is large, so it took half a package and enough for another one.

The composition is very pleasing + made in Italy, and I am 100% confident in the quality of this product.

I didn’t cook for very long, the only difficulties I had were with the Bechamel sauce, which still didn’t want to thicken, but I added a little more flour and everything worked out quickly

The process of preparing Bechamel sauce (then I poured it into a saucepan, so it cooked faster):

I bought tomato Bolognese sauce, two jars of 350 g each. The minced meat was beef + pork.

Minced meat already with added Bolognese:

I had less cheese than in the recipe, but it didn’t ruin the dish.

One of the cooking stages:

My only mistake was that at the very end I put a broken sheet on top and soaked it with practically nothing, and it turned out half-ready, so to speak, next time I won’t allow this

The lasagna turned out great!! Very filling and tasty, my husband said that he really, really liked it, he praised me, we ate for two for almost three days)) I will continue to cook this dish.

It may not look as appetizing in the photo, but the taste is simply great).

I am attaching the recipe I used:

Preparation:

The most perfect recipe, and amazing lasagna the first time, everyone should try it!)

Peel and chop the onion and garlic. Grind the meat into mince. Heat oil in a frying pan, fry onion for 2 minutes. Add minced meat and garlic, cook for 10 minutes, stirring occasionally. Salt and pepper.

Pour in wine, cook for 2 minutes. Add dry herbs and tomatoes. Stir, mashing the tomatoes with a spoon, and remove from heat. Cover with a lid and set aside.

Prepare white sauce. Heat the milk. Melt butter in a saucepan, add flour and cook, stirring, for 2 minutes. Gradually pour in hot milk, stirring constantly with a whisk. Bring to a boil, reduce heat and cook, stirring. Add Parmesan, nutmeg, salt, pepper.

Boil water in a wide saucepan and add salt. Place a bowl of cold water nearby. Place lasagna sheets in boiling water for 2-3 minutes. and immediately transfer to cold.

Preheat the oven to 190°C. Place a layer of lasagne sheets in a baking dish, then some of the minced meat and some of the white sauce. Then put back the lasagna sheets, minced meat and sauce. Continue stacking in this manner until all the ingredients are gone. The top layer should be lasagne sheets. Sprinkle with Parmesan. Place in the oven and bake for 35 minutes.