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Lasagna with minced meat recipe at home: Simple and delicious lasagna recipes. Lasagna with minced meat in the oven classic recipe Lasagna with minced meat in the oven recipe

Step-by-step recipes for preparing delicious and juicy lasagna with minced meat in the oven

2018-06-11 Natalia Danchishak

Grade
recipe

2587

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

9 gr.

12 gr.

Carbohydrates

14 gr.

205 kcal.

Option 1. Classic recipe for lasagna with minced meat

Lasagna with minced meat is a delicious and delicious dish originally from Italy.

Ingredients

packing lasagna sheets;
100 g parmesan;
½ kg minced meat;
500 ml diluted tomato paste;
200 g onions.

Sauce

0.5 l of milk;
nutmeg;
50 g flour;
Bay leaf;
½ pack of cream oils

Step-by-step recipe for lasagna with minced meat

Sauté finely chopped peeled onion in vegetable oil until caramel-colored. Add the minced meat, pepper, salt and continue to fry, stirring well, until the meat is cooked.

Add tomato paste diluted with juice or water. Simmer without covering with a lid. Add dried or fresh herbs and simmer for a couple of minutes.

Melt butter in a saucepan. Add flour and fry lightly, stirring vigorously so that it does not form a lump. Add milk, stirring thoroughly. Cook for 2 minutes. Season with nutmeg and add bay leaf.

Place the lasagna sheets on the bottom of the baking sheet. Grease the sheets with Bechamel sauce. Place fried tomato and minced meat on top. Sprinkle with Parmesan. Cover with sheets. Repeat layers. There should be Bechamel sauce on top. Bake for about half an hour at 180 C. Sprinkle with grated Parmesan cheese.

Before using lasagne sheets, read the package directions. As a rule, they require preliminary preparation.

Option 2. Quick recipe for homemade lasagna with minced pita bread

If you want to make lasagna quickly, replace the sheets with thin pita bread. In addition, this option will make the dish affordable.

Ingredients

thin pita bread;
50 ml vegetable oil;
250 g minced meat;
5 g granulated sugar;
cheese - 100 g;
nutmeg;
one yellow tomato;
basil;
oregano;
5 g tomato paste;
250 ml milk;
120 g onion;
25 g creamy fat;
20 g white flour.

How to quickly cook homemade lasna with minced meat

Place finely chopped onions in a frying pan and fry, stirring, for one and a half minutes. Add the minced meat and cook for three minutes. Add sugar and add tomato paste. Stir and simmer for a few more minutes. Grate the yellow tomato and add to the pan. Stir in salt and pepper, oregano and basil.

Melt the butter in a saucepan, add the flour and stir constantly, breaking up any lumps. Pour in half the milk, stirring vigorously, cook for three minutes. Pour in the rest of the milk, season with nutmeg and cook until thick.

Coarsely grate the cheese. Place the lavash sheet in a springform pan. Place the meat filling on it and pour the sauce over it. Place all ingredients in this order. Sprinkle coarse shavings on top. Bake for ten minutes.

If you want to make the dish lower in calories, use low-fat milk. You can use minced chicken. Instead of tomato paste, you can use sauce or juice.

Option 3. Lasagna at home with minced meat

A version of Italian lasagna with several types of cheese, minced meat and herbs - a dish that everyone will love.

Ingredients

8 sheets of lasagne;
5 g sugar;
450 g lean minced beef;
two sprigs each of oregano, parsley and basil;
415 g tomato sauce;
a clove of garlic;
tomatoes in their own juice - 400 g;
bulb;
425 g Ricotta;
½ cup Parmesan cheese;
225 g Mozzarella cheese.

How to cook

Chop the peeled garlic and onion. Chop the greens. Grate the mozzarella.

Place minced meat and vegetables into the pan. Fry for ten minutes. Add herbs (except parsley), tomato sauce and sugar. Mash the canned tomatoes with a fork and add to the rest of the ingredients. Boil it. Turn off the heat and simmer for 45 minutes.

Turn the oven to 175 C. In a small bowl, combine a quarter cup of Parmesan cheese with the ricotta. Season with oregano and add parsley. Stir.

Place half of the minced meat sauce in a glass ovenproof dish. Place lasagne sheets on top. Cover with half of the cheese mixture. Sprinkle with mozzarella. Repeat layers. The last layer should be a layer of mozzarella. Sprinkle Parmesan cheese on top. Place in the oven for half an hour, covering with foil. Then remove it and cook for another quarter of an hour.

It is advisable to let the finished dish rest for some time so that it is properly soaked. Spicy herbs can be used dried or fresh.

Option 4. Simple lasagna with minced meat in the oven

If you want to feed your family a hearty and tasty meal, prepare lasagna with minced meat. Men will especially like this dish.

Ingredients

18 lasagne sheets;
5 g dried herbs;
0.5 kg minced meat;
2 g ground nutmeg;
400 g fresh tomatoes;
50 g tomato paste;
cheese - 200 g;
adjika - 200 ml;
100 g feta cheese;
2 slices of garlic;
onions - 2 pcs.

Step by step recipe

Boil the lasagne sheets until half cooked. Fry the minced meat in olive oil, adding chopped garlic and onion, for a quarter of an hour. Add tomato paste to the fried meat, pepper, salt and season with ground nutmeg. Stir and simmer over medium heat for two minutes.

Fry the finely chopped onion separately. Add garlic, tomato sauce and finely chopped tomatoes. Season with spices and simmer for two minutes. Remove from heat.

Pour half of the tomato sauce into a square pan. Place lasagna sheets. Cover with fried minced meat and sprinkle with herbs. We repeat. Pour over tomato sauce. Place in the oven for 20 minutes.

Finely three cheese. Crumble the cheese with your hands. Remove the lasagna from the oven. Sprinkle with cheese and feta cheese. Bake for another ten minutes.

Before using lasagne sheets, read the instructions. In some cases, do not boil them, but simply soak them in water.

Option 5. Lasagna with minced meat and cottage cheese

Lasagna can be not only satisfying and tasty, but also healthy if you add cottage cheese and bell pepper to it. Children will especially like this option.

Ingredients

onion;
15 lasagna plates;
two bell peppers;
250 ml cream;
10 ml lean oil;
200 g homemade cottage cheese;
greenery;
½ kg minced meat;
75 g tomato paste;
cheese - 200 g;
ketchup - 50 g.

How to cook

Finely chop the onion and sauté in olive oil until soft. Remove the stem and seeds from the bell pepper. Cut the vegetable into strips. Add to the onion and continue to fry, stirring. Add minced meat and simmer until crumbly, adding pepper and salt. Add ketchup and tomato paste. Simmer a little more.

Coarsely grate the cheese. Leave a little for sprinkling. Take a deep baking tray. Pour about 100 ml of cream into the bottom. Combine the rest with cottage cheese and cheese.

Place lasagne sheets on the bottom. Place a third of the minced meat on them. Cover with a third of the cream cheeses. Repeat layers. Sprinkle cheese shavings on top and place in the oven for 40 minutes, preheated to 180 C. Sprinkle the finished dish with herbs.

To prevent the lasagna sheets from sticking together during cooking, add a little vegetable oil to the boiling water.

Option 6. Homemade lasagna with minced meat without Bechamel sauce

This lasagna recipe is adapted to our taste preferences. For cooking, vegetables, hard and processed cheese, and minced meat are used.

Ingredients

ground hot pepper to taste;
0.5 kg minced meat;
small onion;
dried basil to taste;
carrot;
fresh herbs;
large tomato;
lasagna sheets;
tomato paste - 75 g;
garlic - 2 slices;
50 g mayonnaise;
30 g each of hard and processed cream cheese.

Step by step recipe

Sauté the onions and carrots until soft. Add minced meat and fry until done. Turn down the heat. Slice the tomato and place it in the frying pan. Add tomato paste here, season with spices, salt and simmer for ten minutes. Remove from heat, add herbs and stir.

Pour boiling water into a flat bowl. Pour in a little vegetable oil and place the lasagna layers in it. Leave for seven minutes.

In a cup, combine grated cheese with processed cheese. Season with mayonnaise and squeeze out the garlic. Stir. Place the layers in one layer on the bottom of the mold. Place half of the fried minced meat on them. Cover with slices and spread with half of the cheese sauce and cover with mince. Repeat layers. Cover the pan with foil and place in the oven for half an hour.

To ensure that the lasagna does not fall apart and turns out smooth and beautiful, place the layers on the filling in a cross pattern. One layer - across, another - along, etc.

Option 7. Homemade lasagna with minced meat and mushrooms

Lasagna with minced meat is a very tasty and satisfying dish in itself. But if you add mushrooms to it, the taste of the dish will also become incredibly aromatic.

Ingredients

½ kg lasagna sheets;
basil;
minced meat - 400 g;
cheese - 100 g;
two cloves of garlic;
bulb;
champignons - 250 g;
olive oil - 50 ml;
tomato paste - 200 g.

Sauce

½ l milk;
nutmeg;
butter - ½ pack;
Bay leaf;
flour - 50 g.

Step by step recipe

Fry the onion and garlic, stirring, until soft. We clean the champignons, chop them into cubes and place them in a frying pan. Simmer for five minutes. Put in the minced meat. Add tomato, basil, mix and simmer for about forty minutes.

Fry flour in oil. Boil the milk, adding nutmeg and bay leaves. Let it sit for ten minutes and remove the bay leaf. Stirring vigorously, pour into the flour and cook until thickened, stirring constantly.

Place the layers on the bottom of the mold. Spread some minced meat. Cover with layers, pour over the sauce and add another layer of fried minced meat. Sprinkle with grated Parmesan and cover with layers of lasagne. Sprinkle the assembled dish with cheese. Bake at 180 degrees for about forty minutes.

Ideally, lasagna should be cooked in a ceramic or glass heat-resistant form. It is desirable that it be square.

Option 8. Lasagna with minced meat in the oven with zucchini

Zucchini will add lightness to the dish. At the same time, your guests will not even guess that you used this vegetable to prepare lasagna.

Ingredients

300 g Parmesan cheese;
2 onions;
lasagna sheets;
olive oil;
2 carrots;
½ cup dry red wine;
50 g parsley;
75 g tomato sauce;
small zucchini;
½ kg minced meat.

Sauce

75 g flour;
3 g nutmeg;
75 g creamy fat;
dried Italian herbs;
300 ml milk 1%.

How to cook

Finely chop the onion. Peel the carrots and zucchini and grate coarsely. Chop the parsley.

Fry the minced meat until crumbly. Pepper and salt. Add vegetables and continue to simmer, stirring occasionally, for about ten minutes. Add tomato sauce and simmer for 20 minutes over low heat. Finally, pour in the wine and remove from the heat.

Pass the flour in oil. Pour milk in a thin stream, stirring vigorously. Season with spices and nutmeg. Boil lasagna sheets according to instructions.

Pour a few spoons of sauce into the bottom of the pan. Lay out the lasagne sheets. Place half of the minced meat on them. Pour over the sauce and sprinkle with cheese shavings. Repeat layers. Pour the sauce on top of the dish and sprinkle with cheese. Place in the oven for about forty minutes and bake at 180 C.

Classic lasagna is made with a mixture of mozzarella and parmesan cheeses. It is this that will give the characteristic aroma and juiciness.

Option 9. Lasagna with minced Bolognese

A fairly simple, and at the same time interesting recipe for lasagna with minced meat.

Ingredients

lasagna sheets.

Bolognese sauce

greens to taste;
two tomatoes;
80 ml red wine;
50 g tomato paste;
400 g minced meat;
three cloves of garlic;
5 g Provençal herbs;
bulb;
carrot;
bell pepper

Bechamel sauce

two stacks milk;
3 g French grain mustard;
30 g flour;
3 g nutmeg;
230 g Eddam cheese.

Step by step recipe

For the bolognese sauce, cut the vegetables into cubes. Finely chop the garlic. Chop the greens. Grate the tomato. Add pasta and Provençal herbs to the resulting mixture. Fry the vegetables over high heat for ten minutes. Add minced meat, garlic and stir thoroughly. Fry for eight minutes. Add tomatoes and herbs. Simmer for five minutes. Pour in the wine and simmer over low heat for a quarter of an hour.

Prepare lasagna sheets according to package instructions.

Melt the butter over low heat. Add flour and fry for a couple of minutes. Pour in the cold milk slowly, stirring vigorously. Season with salt and nutmeg. Simmer until thickened, stirring continuously. Add grainy mustard. Stir and turn off the heat.

Grease the bottom of the mold with oil. Lay out the dough sheets in a single layer. Spread Bolognese sauce on them, sprinkle with cheese, pour over the sauce. Repeat, layers. Sprinkle the dish generously with cheese and pour sauce over it. Bake for 35 minutes at 200 C.

Be sure to pour a little sauce into the bottom of the pan so that the bottom sheets do not remain soggy.

Option 10. Lasagne with minced meat in the oven from pancakes

If you were unable to purchase ready-made lasagna sheets, you can replace them with thin pita bread or use them to make pancakes.

Ingredients

5 pancakes;
300 g minced beef;
clove of garlic;
50 g tomato paste;
5 g dry Provençal herbs;
10 g parsley;
10 g pepper mixture;
110 g cheese.

Sauce

50 ml milk;
10 g French mustard;
40 g drained butter;
flour - 50 g;
3 g nutmeg.

How to cook

Knead the dough and bake the required number of pancakes. Fry the flour in melted butter. Pour in the milk, stirring continuously, add salt and mustard. Heat, stirring constantly, until thickened. Finally season with nutmeg

Fry chopped onions and carrots. Add garlic and minced meat. Cook, kneading well, until done. Turn off the heat, add the tomato and stir.

Grease the bottom of the pan with bechamel sauce and place the pancake. Place minced meat on top, sprinkle with grated cheese and sprinkle with Provençal herbs. Pour over the sauce. Continue forming the lasagna in this order. Spread the last pancake with sauce and sprinkle generously with cheese. Bake for 20 minutes at 200 C.

You can mix bechamel sauce with fried minced meat. In this case, you will not need to lubricate each layer.

Option 11. Lasagne with minced meat and smoked brisket

Lasagna with minced meat is a juicy, satisfying and incredibly tasty Italian dish.

Bolognese sauce ingredients

400 g minced meat;
tomato paste - 50 g;
dry red wine - 200 ml;
25 g butter;
200 ml meat broth;
100 g smoked brisket;
carrot;
bulb.

Bechamel sauce

100 g butter;
3 g nutmeg;
parmesan - 100 g;
1000 ml milk;
80 g flour.
lasagna sheets;
mozzarella - 200 g;
parmesan - 150 g.

Step by step recipe

Finely chop the vegetables. Cut the brisket into strips. Heat the oil mixture in a frying pan. Add brisket and cook for a minute. Add the minced meat and fry, stirring, until cooked. Pour in the wine and simmer for two minutes, pour in the broth and add tomato paste. Cover with a lid and simmer for forty minutes.

Fry the flour in melted milk. Pour in a liter of warm milk, stirring. Stir, breaking up all lumps. Season with salt and nutmeg. Add 100 g Parmesan. Stir. Cook for eight minutes.

Pour some bolognese sauce into the bottom. Lay out the sheets. Place the fried minced meat and pour over the bechamel sauce. Place thinly sliced mozzarella. Sprinkle with grated Parmesan. Repeat layers. Sprinkle the finished dish with Parmesan. Cover with foil and place in the oven for half an hour. Finally, remove the foil.

You can add absolutely any products to the filling. It could be vegetables, smoked meats or seafood.

Option 12. Lasagne with minced meat in the oven, Florentine style

An interesting version of lasagna. It is prepared in the form of rolls stuffed with cheese, in a sauce of minced meat and tomatoes.

Ingredients

3 g dill seeds;
12 lasagna sheets;
425 g ricotta cheese;
7 g mixture of Italian herbs;
stack grated parmesan;
egg;
280 g frozen spinach.

Meat filling

450 g minced pork;
a bunch of parsley;
250 g ham;
2 slices of garlic;
115 g bacon;
2 onions.

Tomato sauce

600 g of tomatoes in their own juice;
10 g brown sugar;
250 ml dry red wine;
3 slices of garlic;
20 ml olive oil;
10 g toma paste.

Step by step recipe

Grind the ham and bacon. Finely chop the onion and garlic. Chop the parsley. Fry the bacon until crispy. We take it out with a slotted spoon and transfer it to a disposable towel. Drain the fat from the pan and reheat it. Add garlic, onion and minced meat. Simmer until the meat is done. Add ham, bacon and parsley. Let cool.

Chop the peeled tomatoes. Grind the garlic. Heat the oil in a saucepan. Add the garlic and fry for four minutes. Add tomatoes, pasta, pour in wine. Add brown sugar. Bring to a boil and reduce heat. Boil for about forty minutes until the mixture is reduced.

Lightly beat the egg. Lightly boil the leaves. Turn on the oven to 175 C. Add ricotta, spinach and cheese to the egg mixture. Mix. Spread the lasagna sheets with the cheese filling and roll them up on the short side.

Mix minced meat with tomato sauce and season with Italian herbs. Place half in a rectangular shape. Place the rolls here and pour in the remaining sauce. Sprinkle with cheese shavings. Cover with foil and place in the oven for an hour and a half.

Serve lasagna directly in the form. Before baking, sprinkle the dish generously with cheese shavings.

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 need to 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 in 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 lasagne, 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 preheat the vegetable oil (olive oil is fine), 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 lasagna sheets in a pan with salted water and cook 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 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 lasagna 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!

The recipe for delicious lasagna, cooked with minced meat in the oven, is being mastered by an increasing number of housewives. The dish is appreciated for its richness, and the combination of thin dough, meat and cheese, which literally melt under bechamel sauce, can be called ideal. There are a great many variations of lasagna, and each can be called the most delicious and original. We offer a selection of the most popular recipes for lasagna with minced meat in the oven.

Lasagna is called a culinary construction kit: you can layer flat sheets of pasta with anything: cheese, spinach, ham, celery stalks and even fish - and, believe me, each option is wonderful in its own way. Classic lasagna is considered a dish made from three main components: minced meat, flat pasta leaves and bechamel sauce.

We will need:

lasagna sheets (ready);
minced beef (chicken, pork) – 500 g;
tomatoes in their own juice - a jar;
flour – 3 tbsp. l;
milk – 300 ml;
butter – 100 g;
parmesan – 300 g;
salt, spices to taste.

Lasagna sheets, of course, can be prepared at home: then you will have to roll out the noodle dough to 2 mm and then cut into neat slices. But why waste time if it is now easy to buy a ready-made set of plates at an affordable price. The main thing is to read the cooking instructions: some leaves are pre-boiled, while others are prepared dry.

We proceed step by step:

Lightly fry the minced meat over high heat.
Peel the tomatoes and turn them into puree in a blender.
Heat the milk, add flour, nutmeg and butter. Cook until the sauce thickens.
Place sheets of pasta on the bottom of a transparent form and pour bechamel sauce over it.
Place the fried minced meat and tomato puree on the plates and generously coat everything with sauce again.
Sprinkle with grated Parmesan.
Repeat layer of sheets, minced meat, tomatoes.
We shift the layers until the sheets run out.
In the usual version there are four of them. The fifth layer is always the “finishing” layer of dough.

The last layer will be dry sheets. Pour the sauce over them, sprinkle with grated cheese, and place in a preheated oven. Lasagna is prepared in 40 minutes. The finished dish looks very appetizing - it is a golden casserole, exuding the aromas of meat, cheese, spices, it is very juicy and tasty when warm. They eat lasagna with warm onion bread and light sparkling wines.

The ideal spice is green or purple basil, without which in Italy they simply cannot imagine a pasta dish.

With added mushrooms

You can add mushrooms to one of the layers - champignons, oyster mushrooms, frozen honey mushrooms, butter mushrooms, porcini mushrooms. If you choose champignons, cut them into thin slices and lightly fry in butter. Cut other mushrooms into pieces and fry with onions until all the moisture has evaporated.

We make lasagna according to the classic recipe, but instead of meat, we add mushrooms to one layer, sprinkle them with cheese: when baked, it will melt, giving a delicious texture to the mushroom layer and taste to the whole casserole. Cook the lasagna for 40 minutes and cut it, allowing it to cool slightly.

With minced chicken

Lasagna with minced chicken turns out to be more tender, juicy and not as high in calories as the one prepared in the classic way. You can reduce the calorie content if you do not use bechamel, which itself is a calorie bomb, and instead fill the sheets with low-fat cream with a spoon of tomato paste. You can take dietary cheese, for example, the “Oltermani” type, or any other option to your taste.

In general, lasagna is prepared in the same way as in the basic recipe, baking for 40 minutes at 180 degrees.

With tomatoes and cheese

The combination of tomatoes, basil, garlic, and several types of cheese is considered classic - the taste will never get boring, and the dish will easily decorate any holiday table.

To prepare, you will need lasagne sheets, olive oil, garlic (3-4 cloves), 2 cans of tomatoes in their own juice, several types of cheese, 200 g each - ricotta, mozzarella, fontina and parmesan (you can replace fontina with any type of cheese available to you).

Cut the tomatoes into slices and crush the garlic cloves. Fry the garlic in olive oil until golden brown. Remove the garlic (it just needs to impart its aroma and taste to the oil), add spices, tomatoes, and simmer everything a little.

Place the sheets in the mold, pour in tomato sauce, sprinkle with grated cheese. We repeat the layers, coating each with tomatoes and cheese. Pour the sauce over the top layer, sprinkle with cheese, and then put the dish in the oven. Bake for 40 minutes at 180 degrees.

The lasagna should cool slightly before serving, otherwise it will be difficult to cut into neat pieces.

Serve with thin baguettes and fresh vegetable salad.

Pasta with Bolognese sauce

You can make lasagna, but instead of sheets, use any pasta that is cooked until half cooked. The main thing is that they are of high quality, made from durum wheat. Cones, tubes, thick noodles will do - at your discretion.

Cook thick Bolognese sauce from minced meat, tomatoes, and spices.
Place the boiled half-raw pasta on the bottom of the mold.
Pour Bolognese sauce on top.
Sprinkle with cheese.
Repeat layers two or three times.
Sprinkle the last layer generously with grated cheese.
Bake in the oven for 15-20 minutes.
Serve by carefully cutting the casserole into portions.

We eat it with warm white buns, sprinkled with sesame seeds, washed down with cranberry juice or sparkling wine.

For this dish, be sure to rinse the pasta with running water: otherwise they will stick together.

How to cook pita bread in the oven?

An interesting and economical version is obtained if you use thin pita bread. Lasagna made from pita bread with minced meat is prepared in a matter of minutes, and the taste is surprisingly similar to the classic version. It cooks faster: lavash does not require long-term heat treatment. It is not necessary to prepare bechamel: it is enough to layer the sheets of pita bread, filling it with minced meat, pouring with a small amount of sauce made from sour cream, cream, tomato paste (in a ratio of 1:1:3).

Let's take the basic recipe as a basis. We use pita bread instead of traditional sheets, and alternate layers of meat and minced meat. The last layer will be cheese and a thin mesh of sauce so that the cheese does not burn. It is advisable to fry the minced meat until completely cooked and then the dish will be ready in literally 20 minutes. We will bake at a temperature of 220 degrees.

Zucchini lasagna with minced meat

It’s even better (and certainly healthier) to replace the pasta with healthy low-calorie zucchini. Zucchini lasagna is quick to prepare, but even quicker to eat.

Cut zucchini (milk ripeness) into thin slices.
Fry the minced meat in a frying pan with a minimum of oil.
Add onions, carrots, Provençal herbs.
In a separate bowl, mix a glass of cream with a tablespoon of tomato paste.
Grease the mold with vegetable oil.
Lay out layers of zucchini, minced meat, cheese, repeating layers 2 times.
Pour sauce over each layer.
Sprinkle the last layer generously with cheese.
Place in the oven at 200 degrees.
Bake until done for 30-35 minutes.

Readiness is signaled by a magnificent aroma emanating from a mixture of vegetables, meat, cheese, and sauce. There should be a crust on top that begins to break, revealing the tender filling. To prevent the lasagna from falling apart, it needs to be cooled and slightly cooled. Serve the dish with chilled white wine, bread, and savor every bite.

Lasagna with béchamel sauce can be prepared with any minced meat: vegetable, mushroom, meat and even fish - this is a special combination for anyone who loves seafood.

To prepare we will need:

minced red fish (or good white fish) – 500 g.
onion – 1 pc.;
celery stalk – 1 pc.;
lasagna sheets - packaging;
tomatoes in their own juice – 1 can;
milk – 300 ml;
flour – 2 tbsp;
nutmeg - a pinch;
parmesan – 300 g;
a mixture of Italian spices to taste.

Lightly fry the minced fish with onions, carrots and celery stalks. From flour, milk, and nutmeg we prepare a light version of bechamel sauce. Place the minced meat on the sheets, pour in the sauce, lay out the tomatoes in their own juice, cut into halves (the core should “look” at the sheets), sprinkle with grated Parmesan.

Repeat layers until you run out of leaves. Pour the last layer generously with sauce and sprinkle with Parmesan. We send the form to the oven, where the lasagna will cook for 40 minutes at 180-200 degrees. The dish turns out juicy, tender, non-greasy, and you can decorate it with young arugula or just sprigs of basil.

If you follow the trend, lasagna, despite its Italian origin, is rapidly conquering the world. Its versatility, the ability to experiment, change components and proportions to taste make it a favorite international delicacy. Try different options.

Servings: 9
Cooking time: 2 hours

Recipe Description

Today I have lasagna for dinner - a recipe with minced meat in the oven. Some time ago, when I asked my family what would be delicious to cook, I received the answer: lasagna! I've never cooked this dish before. So I spent some time researching online recipes and found a few that I liked. I combined them, added some ingredients according to my taste, and then prepared this dish.

This was my first attempt at making lasagne with minced meat at home. The main challenge for me was to properly cook the lasagna itself: according to the instructions on the package, it had to be boiled before using. Such large, wide sheets - I was afraid of overcooking them, that they would tear or stick together. In the end, I found a solution: I added 2 tablespoons of oil to the boiling water in which I cooked it a few at a time, this completely helped prevent the layers from sticking together when boiling.

This one turned out excellent: a good combination of meat and vegetables (the way I like it), the lasagna itself turned out to be very tender and soft. Overall, the dish was worth the time spent on it.

To prepare classic lasagna with minced meat, you need:

1 package (450 g) lasagna noodles;
3 cups grated cheese (mozzarella or Dutch, or a mixture of both);
1/2 cup shredded Parmesan cheese;
700 g minced beef;
1 onion;
3 cloves of garlic;
2 carrots;
1 sweet bell pepper;
0.5 liters of chopped tomatoes (4-6 tomatoes);
2/3 cup tomato sauce (Chumak, Krasnodar);
1 teaspoon all-purpose seasoning;
3-4 stalks of green onions;
vegetable oil;
300 g cottage cheese (or ricotta cheese);
300 g fresh spinach leaves;
salt and ground pepper - to taste.

Cooking step by step:

Start by making the meat and vegetable sauce. Bring a pot of water to a boil.
Make a cross on each tomato and throw them into boiling water for 15-20 seconds.
Then remove them from the boiling water and place them in cold water for 5 minutes.
Remove from the water, easily remove the peel, remove the stem part, and finely chop the pulp (you should get half a liter of tomato juice).
Peel the onion, cut into cubes, peel and chop the garlic.
Heat a large frying pan with 2 tablespoons vegetable oil (I usually use olive or sunflower) over moderate heat.
Place the onion and garlic in a frying pan, fry until soft, stirring often - about 10-15 minutes.

Add the ground beef to the onion and fry, stirring frequently and breaking up with a spatula, about 20-25 minutes.
Peel the bell pepper, chop finely, and grate the carrots on a coarse grater.
Add these vegetables to the pan, stir and fry for another 7-10 minutes.

Pour in the crushed tomatoes, cook, stirring from time to time, for another 5-7 minutes.
Add salt, pepper, all-purpose seasoning, stir, then turn off heat.
Chop the spinach leaves, crush the cottage cheese (or ricotta cheese) with a fork, mix both ingredients, add a little salt and pepper.

Read the instructions on the box of lasagna carefully - some require pre-cooking, others can be used dry.
If your noodles require cooking, bring a pot of water to a boil, add about 2 tablespoons of vegetable oil and salt.
Estimate how many layers of lasagna you need to boil. I usually make 4-5 layers of noodles with 3-4 layers of filling in between.
Cook the lasagna in water in batches and simmer for the time indicated in the instructions.
Carefully remove cooked noodles from water; It will be hot - rinse it with cold water to cool it down a bit.

Prepare a small deep baking tray (or baking dish), grease it with oil, pour a little tomato sauce onto the bottom and smooth it out.
Sprinkle the sauce with ground pepper, then place the lasagna sheets in the bottom of the pan on top of the sauce.
Place half of the tomato-meat mixture on top and smooth it into an even layer with a spatula.
Sprinkle the tomato-meat mixture with grated cheese.

Cover everything again with a layer of boiled noodles, on which place half of the curd-spinach filling.
Then sprinkle everything with grated cheese again, and then repeat all the layers again.
Finish assembling the lasagna with a final layer of noodles, brush with tomato sauce and sprinkle generously with grated cheese and finely chopped green onions.

Place the baking sheet with lasagne in the oven, preheated to 180 degrees C, bake for 40-45 minutes.
Remove from the oven, sprinkle with a layer of chopped Parmesan cheese, and then bake for another 10 minutes.
Remove the pan from the oven, wait 10-15 minutes, then cut the ground beef lasagna into squares and serve.
Garnish with chopped herbs or grated Parmesan.

Bon appetit!

Note
Lasagna can be served freshly prepared - straight from the oven. But it can be stored in the refrigerator and reheated in the microwave (cold lasagna is much easier to cut into pieces).

Video recipe

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

At the very first and honestly deceptive glance, this dish may seem complicated and time-consuming, I thought the same thing about. But in reality this is not at all the case. Because it is easy to prepare, 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 haven’t tried this dish yet, then it’s time to familiarize yourself with cooking lasagna with minced meat at home! So, the first thing you need to do is go to the supermarket and buy lasagne leaves. If for some reason this is difficult for you, then you can prepare them yourself at home.

Lasagna prepared according to the classic recipe

If you love Italian cuisine, then you should know how to properly prepare such a dish. This recipe is simple in principle 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 g
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 in olive oil.

We install a meat grinder and make minced meat.

Place in a frying pan with the onions and cook over medium heat.

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

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

Afterwards, remove the skins from them and grind them in a blender.

Pour basil, black pepper and salt to taste into the cooking meat and add chopped tomatoes. Continue simmering for 15 minutes.

For the sauce:

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

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

The mixture should have a consistency similar to pancake batter.

Sift the flour into a bowl and beat in the egg. Knead the dough, you should get crumbs, which you pour onto a clean table and knead with your hands.

The result is a fairly elastic dough that needs to be wrapped in film and left for 30 minutes.

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

Grate the cheese on a fine grater and begin assembling the 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 leaves overlapping.

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

We thoroughly coat everything again with bechamel.

And sprinkle the whole mass with grated cheese.

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

Wrap the pan in foil (be careful not to touch the cheese) and place in an 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 g
flour - 3 tablespoons
milk - 400 gr
nutmeg - 1/2 teaspoon.
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.

Add slightly melted butter there and keep it on the fire for about two minutes, stirring constantly with a spatula.

Then add spices: nutmeg, pepper and salt to taste. Let's languish a little more.

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

All that remains is to remove the bay leaf from the Bechamel sauce.

And whoever liked it, cook for your health.

Delicious lasagna with chicken and mushrooms

Are you interested in this dish? In this case, this recipe will definitely come in handy. It turns out to be quite versatile and suitable for both a regular 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:

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

Add chopped chicken fillet here and pour in cream.

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

Now take a suitable deep baking tray, grease it with vegetable oil and pour Bechamel sauce onto the bottom in an even thin layer, and lay lasagna sheets on top.

Apply the sauce again and place the filling of fried meat and mushrooms on it.

Sprinkle grated cheese on top.

Cover with lasagne. We repeat the next, upper layers in the same sequence. And we complete the formation of the dish by laying out sheets on which we apply Bechamel and sprinkle with cheese.

Place the filled baking sheet in an oven preheated to 180 degrees for 35-40 minutes until cooked.

Our dish is ready, let it cool a little and serve.

Lavash lasagna recipe with minced meat

Lovers of such a hearty and tasty dish will find this simple recipe useful, which is easy and quick to prepare, and is almost as good in taste as the classic 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 g
chili pepper - a pinch
salt, pepper - to taste.

Cooking method:

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

Grate 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 the grated tomatoes into it. Add salt and pepper to taste and simmer over low heat for 12-15 minutes until the whole mass thickens.

The pita bread must be cut into four even pieces, each of them so that it is equal to the bottom of the baking sheet.

Grease the mold with oil and place one sheet of pita bread in it and coat it with tomato sauce.

Distribute half of the minced meat evenly on top and sprinkle with Parmesan. Place the next layer and do the same thing, only with mozzarella cheese.

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

Place the baking sheet in a preheated oven at 180 degrees for 30-35 minutes.

The dish is ready, eat to your health.

Lasagna Bolognese with bechamel sauce (video)

Bon appetit!!!