Cuisine, lasagna, is prepared very simply, if you know the sequence and some secrets. After all, what is lasagna? It's a cross between a casserole and a pie. It is cooked only in the oven. For it, no less traditional Italian sauce is used - bolognese.

Traditional dish of the Apennine Peninsula

If you ask an Italian about what lasagna is and how to cook it, he will answer that this is a very simple dish. You need to buy lasagna, mozzarella or ricotta and bolognese, lay everything in layers and send it to the oven for half an hour. In fact, it is better to ask travelers or compatriots who have long lived in the Apennines about what lasagna is and how to cook it. They will explain that the dish consists of unleavened dough and cheese, stacked on top of each other in a certain order, as well as two sauces: a white type of French béchamel and a meat bolognese.

Lasagna - a dish or pasta of a certain shape?

In our article you can clearly see what lasagna is. The photographs show it in the best possible way. It should be noted that, unlike us, the Italians do not sprinkle cheese on top of their national dish so that it melts in the oven and covers the dish with a golden crust, and the part that seeped inside began to stretch in long threads. They use parmesan instead of salt and mozzarella instead of sour cream.

Bolognese

The most important component of lasagna is meat bolognese sauce. You can buy it ready-made, or you can cook it yourself. It is made from ground beef, red wine and vegetables. Minced meat is combined with green pesto or red tomatoes. Russians prefer red bolognese. When asked what lasagna is, our compatriots usually answer that it is a puff pastry, similar to a pie, with a red tomato-meat filling.

Italians often use ready-made store-bought sauce, as it takes a very long time to cook at home. Minced meat should be simmered for several hours, at least four, over low heat, constantly adding red wine to it. When the minced meat becomes soft, it is flavored with salt, pepper and other spices and seasonings to the taste of the cook. It can be dill, parsley, celery, marjoram, basil, oregano, cloves, allspice, thyme, rosemary, garlic, and more. Carrots, onions, other vegetables, depending on the season, and peeled tomatoes are sautéed separately. When the meat is almost done, all these ingredients are mixed and boiled together for a few minutes.

white sauce

White sauce like bechamel in lasagna began to be put with a light hand of European travelers. Italians add mozzarella or ricotta to their lasagna. But they are very difficult to find outside of Italy. Although these cheeses resemble brynza or suluguni, lasagna is still often made with white bechamel sauce. For him, the flour is lightly fried, cooled, warm milk, butter and nutmeg are added to it and, stirring thoroughly to prevent the formation of lumps, bring to a thickening over low heat. Salt is not needed. Grated parmesan cheese does the job.

Homemade dough or ready-made plates?

If you go to the supermarket and ask where to find lasagna, you can hear a counter-question in response: “Are you interested in plates or frozen fast food?” After all, what is lasagna? Sheets of unleavened dough, one of the types of pasta. They usually lie on the shelves next to large tubes of cannelloni, bundles of thin spaghetti, flat and long fettuccine, tiny anelles, etc. Listing the names of Italian pasta is a thankless task. There are over a hundred of them. We are only interested in lasagna. It is impossible to confuse these large sheets or not recognize them. They are made from flour and water.

Sheets for the dish can be made independently, but it is easier to buy ready-made ones. In some recipes, it is advised to boil them before using them. This is a gross violation of the technology of cooking lasagna. Do not be afraid to put hard sheets into the mold. Bolognese and bechamel sauces are quite liquid. They perfectly soften and soak hard dough plates.

The location of the layers is an important issue

Place Teflon-coated baking paper on the bottom of a thick-walled rectangular pan. Lay the lasagna sheets on top of it in a single layer. If they go a little on top of each other - it's not scary. This is perfectly acceptable. These sheets are filled with half the mass of Bolognese. Half of the mass of bechamel sauce is placed on top and thickly covered with grated parmesan. Next - another layer of dough sheets. On it put the second half of the mass of Bolognese and bechamel. The form must be covered with foil or a lid and put in a hot oven.

Bake at 220 degrees for 30 minutes. Then reduce the fire to a minimum and keep the lasagna in the oven for another 10 minutes. Serve hot. It is more convenient to impose with the help of two spatulas. This requires a certain skill and accuracy. To avoid spreading and falling apart, the serving plate should be kept closer.

After reading our article, you learned about what lasagna is. Preparing it is actually not very difficult. After all, this dish is from among the peasants. And people who do physical work every day usually have no time to spend a lot of time at the stove, creating masterpieces of culinary art. And to the question of what lasagna is, you can safely answer: “This is a very tasty meat casserole with cheese and layers of unleavened dough.”

Italian lasagna is loved by many today. Some historians believe that they knew how to make lasagna or a similar dish in ancient Rome. The preparation of lasagna in its modern form originates in the province of Emilia-Romagna, from where the lasagna recipe spread throughout Italy. Until now, lasagna is considered a classic dish of the city of Bologna, located in this province. That is why classic lasagna is bolognese lasagna. In addition, almost every province or city has its own lasagna recipe For example, in Naples - Neapolitan lasagna, in Sicily - Sicilian lasagna. The cooking recipe allowed experimenting and using different products.

A few words about how to make dough for lasagna. If you are interested in lasagna, the dough recipe should not scare you away. It is desirable to knead the dough for lasagna from durum wheat flour, which is usually used for making pasta. The recipe for lasagna dough is quite simple: flour, eggs, water, salt, olive oil. There is one remark to the question of how to prepare sheets for lasagna: you need to knead for a long time to get a plastic dough for lasagna. The recipe calls for just such a test. Today in the supermarket you can easily buy ready-made layers for lasagna, lasagna recipe after that it will become much easier for you. But even if you have not found sheets for lasagna, we will advise you how to cook lasagna without them. So, there is pasta lasagna, puff pastry lasagna, pita lasagna, lazy lasagna, and even pancake lasagna. Lasagna, a pita bread recipe, is often referred to as a lazy lasagne recipe. It should also be added that 6 layers of dough are traditionally used, this is how classic lasagna is prepared, the recipe of which was invented in Bologna.

We have already told you how to cook lasagna dough, now it's time to talk about how to cook lasagna. lasagna recipes there are many, the filling for lasagna can be very different. There is meat lasagna, lean lasagna or vegetarian lasagna, mushroom lasagna, fish lasagna, seafood lasagna, vegetable lasagna, cheese lasagna. Cheese lasagna is made with ricotta or mozzarella cheese. But if you are interested in lasagna bolognese, this recipe allows you to use only parmesan cheese. There can be a complex or simple lasagna recipe, depending on the amount of lasagna ingredients. In a word, the choice is very large, for every taste: lasagna with meat or lasagna with minced meat, lasagna with chicken, lasagna with mushrooms, lasagna with chicken and mushrooms, lasagna with minced meat and mushrooms.

If you can't live without meat, a minced meat lasagne recipe or a meat lasagna recipe, chicken lasagna recipe will do for you. It remains only to find out how to cook lasagna with minced meat: for this, see the lasagna with minced meat cooking recipe, how to cook lasagna with minced meat or lasagna with minced meat recipe with photo. If you are on a diet or a vegetarian, cook vegetable lasagna, pasta lasagna recipe, mushroom lasagne recipe. Lasagna with vegetables, such as potato lasagna, will be healthy and tasty. If you're looking for a more sophisticated recipe, spinach lasagne is for you. By the way, sometimes you can see the inscription “lasagna with spinach” on the packaging with green lasagna sheets - this means that grated spinach was added to the lasagna dough.

The best sauce for lasagna is bechamel. Bechamel sauce for lasagna is like mayonnaise for Olivier. Bechamel for lasagne, of course, you can buy, but it's better to make it yourself. This is the most delicious lasagna sauce, bechamel recipe is not that complicated. You will need butter, flour, milk, salt, pepper and a dash of nutmeg in order to make the béchamel sauce. The recipe for lasagna is the same as for other dishes.

Many do not know how to cook lasagna at home. Nothing complicated, we will assume that you have already decided on the lasagna recipe and you have the necessary products for the filling and dough for lasagna. The recipe for lasagna at home may not differ much from the restaurant one - the main thing is to have a steady desire to cook some delicious lasagna. For example, it can be a recipe for lasagna with meat, lasagna with cheese and ham, or vegetable lasagna. The homemade lasagna recipe is generally very simple and resembles spring rolls. That is, you simply shift the lasagna ingredients, be sure to use cheese and butter, and bake it all in the oven. If you have all the necessary ingredients, cooking lasagna at home is not difficult. Of course, it would be nice to have a rectangular shape at home, although pancake lasagna will help you solve this problem too. At the restaurant lasagna cooked in the oven, lasagne at home cooked in the oven. But lasagna in the microwave also has the right to be eaten. Everything elementary is simple and now you know how to cook lasagna at home.

By the way, not only Italians know how to cook lasagna. Lasagna recipes are easy to come up with on your own. The Poles, by the way, have also known how lasagna is prepared for a long time, they call this recipe “lasanka”. So experiment, come up with your own way of cooking lasagna, for sure you will get your own author's lasagna, send us a photo to show off. And your own lasagna recipe with a photo, your personalized lasagna recipe with a photo will decorate our site.

Italian cuisine has long conquered the hearts of its adherents with delicious and original dishes. One of the most original is meat lasagna, the taste of which is suitable for diverse events. Although not everyone will appreciate the restaurant dish, there are many recipes available for home use. Our article describes in detail the preparation of this dish at home, the nuances of success, proven recipes, as well as useful tips to help pamper your loved ones.

The great advantage of this dish is guaranteed excellent taste, as well as simple cooking technology, which even beginners can master. By historical origin, lasagna belongs to Greek cuisine, but now it is always associated exclusively with Italy. In order to cook lasagna at home, you need to stock up on all the ingredients in advance to study the intricacies of this matter.

To do this, you will need special sheets like pasta. Before cooking, they must be boiled in water until half cooked. Detailed instructions will help you accurately calculate the time, lasagna sheets usually need to be cooked for no more than two minutes, after which they need to be dried a little. Certain types of such a test can be prepared independently, but only from durum wheat flour, otherwise the effect will not be the same.

In general, classic lasagna is, in fact, a meat casserole, in which layers of thin dough alternate with minced meat and mushrooms, and then everything is poured with a special sauce, then baked in the oven. A mandatory attribute is Parmesan cheese, without which it is difficult to achieve a real taste. The filling can be modified to your liking, it is not necessary to use meat, you can make a vegetarian version of this dish. The best recipes for making lasagna, as well as detailed technology, are given below.

How to make lasagna dough

You can easily buy ready-made sheets in large supermarkets or stores, but cooked with your own hands, according to reviews, no worse. The only difficulty is that the dough is very steep, which means that it will be very difficult to roll it out thinly. There are even special household machines for rolling sheets, but such a purchase will significantly increase costs, which is not always acceptable. The calculation of the products is taken for the output of approximately four sheets. Depending on the size of the baking dish, you can vary the consumption.

Required Ingredients:

• flour (hard varieties) - 500 grams;
• eggs - 2 pieces;
• vegetable (olive oil) - 0.5 tablespoon;
• some cold water;
• a pinch of salt.

How to cook:

1. Sift flour on the table.
2. Add salt, butter, eggs.
3. Knead a stiff dough.
4. If it doesn't mix well, you can add a little water.
5. The finished dough should not stick to your hands.
6. Leave it for about half an hour, and at this time do the filling.

The next step is to properly roll out thin sheets. For a given portion, only four sheets will turn out, so it is better to immediately divide the dough into equal pieces. It is necessary to roll out to a thin, not more than 1.5 mm layer of a rectangular shape (a baking container is used as a sample). What makes the sheets visually appealing is cutting off the excess edge, but these pieces are also used in cooking - they can be used to rearrange layers among the filling.

It is better to make the dough for lasagna with your own hands, then it will be tender and soft, but before using the sheets are also boiled in water with the addition of salt for no more than two minutes. After that, you can start cooking the dish itself.

Preparation of bechamel sauce

This important nuance is of great importance. The well-known bechamel lasagna sauce is usually used, which is easy to prepare at home.

Required Ingredients:

• milk - 2.5 cups;
• flour - 0.5 cups;
• butter - 4 tablespoons;
• small bulb;
• some salt and pepper.

How to cook:

1. Boil milk.
2. Add chopped onion.
3. Cool and strain.
4. Melt butter in a pan.
5. Add flour while stirring constantly.
6. When flour turns golden brown, add milk in a thin stream.
7. Add salt and pepper, cook for 20 minutes.
8. Refrigerate the sauce before using.

Bechamel lasagne sauce prepared according to this recipe has a delicate taste, it perfectly helps to convey the specifics of Italian cuisine. Optionally, you can expand the list of spices used, experimenting with new flavors.

Easy Homemade Lasagna Recipes

Below are the most popular homemade lasagne recipes. We hope you get a chic dish that you will delight your family and friends with. Appreciate them.

Classic recipe with minced meat

The traditional dish is based on minced meat from a mixture of different types of meat and tomato sauce. It is advisable to use fresh tomatoes, but canned ones are also suitable in winter. The total cooking time will not take more than an hour, so you should calculate the time of serving to the table in advance, because the tastiest lasagna with minced meat will be just hot.

Required Ingredients:

• sheets or dough for lasagna - 4 jokes;
• minced meat - 500 grams;
• large onion;
• tomatoes - 3-4 pieces;
• salt pepper;
• parmesan - 100 grams;
• bechamel sauce.

How to cook:

1. Prepare the dough according to the proposed recipe, you can purchase ready-made sheets, then the process begins with the filling.
2. Fry the onion in a pan.
3. Add minced meat, spices.
4. Remove the skin from the tomato, cut into pieces.
5. Add tomato pulp to minced meat.
6. Simmer until meat is fully cooked.
7. Prepare bechamel sauce according to the above recipe.
8. Boil the lasagna dough in salted water.
9. Dry the finished sheets a little.
10. Grease the bottom of the mold with butter or a small amount of sauce.
11. Lay out the boiled layers.
12. Brush with sauce.
13. Lay out a layer of filling.
14. Cover with dough.
15. Repeat layers with sauce and toppings.
16. Coat the top layer of dough with bechamel sauce.
17. Bake in the oven for about half an hour.
18. Sprinkle the top with grated parmesan five minutes before it's done.

Lasagna according to this recipe has an excellent taste, it is the best fit for a hearty dinner or for the arrival of guests.

To make the dish more satisfying, you can add another layer of grated cheese immediately after the meat filling. For this, it is preferable to use parmesan, but to save a little, you can replace it with mozzarella. The recipe for lasagna with minced meat and bechamel sauce is considered a classic, but you should not limit yourself to it, because there are even more interesting options for this dish.

Lasagna with minced meat and mushrooms

The name indicates a slightly modified recipe, such a dish is suitable for a sophisticated evening. The algorithm remains unchanged, only mushrooms are also added to the filling. These can be ordinary champignons, but the dish will turn out better and more aromatic with wild mushrooms.

Lasagna with chicken and mushrooms

To move away from the Italian recipe, as well as to make the dish more familiar and simple, the replacement of some ingredients will help. The recipe for lasagna with minced meat in the oven is easy to prepare, but chicken meat can be used as a filling.

The breast is perfect for this, because it is dietary, and soaking from the sauce will make it soft and juicy. You can add mushrooms at your discretion, and if there are few products, you can alternate layers of chicken meat and mushrooms, diluting everything with dough and sauce. Bake the dish until cooked, and be sure to decorate the top layer with grated cheese.

Lasagna from lavash with minced meat

There is not always time to mess with the sheets, and even more so to prepare the dough yourself. In this case, an express recipe will help, which will help out with unexpected guests, and will also become a real salvation for working mothers.

Required Ingredients:

• thin pita bread - 1 piece;
• stuffing for lasagna;
• bechamel sauce;
• parmesan - 100 grams;
• spices, salt.

How to cook:

1. Prepare the filling according to the above technology.
2. Grate Parmesan.
3. Divide pita bread according to the size of the baking dish.
4. Grease the bottom of the mold with oil.
5. Put the first layer of pita bread.
6. Spread the filling in a thin layer.
7. Pour in the sauce.
8. Spread sheets, stuffing and sauce in several more layers.
9. Top with sauce only.
10. Bake in the oven, sprinkle the top with parmesan.

This cooking option is also called lazy lasagna, because there is a minimum of hassle. If desired, mushrooms and greens can be added to the filling, and tomato juice or tomato paste diluted with water can be used instead of tomato. Layers can be alternated with grated cheese, chicken pieces and even vegetables.

Pasta Lasagna

This recipe is also categorized as "lazy" and is also a good example of smart savings. The essence of the method is that the dough is replaced with a layer of any ready-made pasta. This homemade lasagna recipe has only one fundamental difference - a shorter baking time, which is usually no more than 20 minutes.

Vegetarian vegetable lasagna

An interesting composition will definitely appeal to vegetarians and just people who watch their weight. With all the advantages, the minced meat lasagna recipe at home is high in calories, so replacing meat with vegetables can solve this problem.

Required Ingredients:

• dough for lasagna;
• two large eggplants;
• medium bulb;
• three tomatoes;
• sauce;
• walnuts;
• spices (including garlic).

How to cook:

1. Wash the eggplant, peel and chop.
2. Then slices of vegetables are well sprinkled with salt. After 15 minutes, rinse the eggplant a little from the salt and cut into cubes.
3. Saute with onions, tomatoes and spices.
4. Grind the nuts with garlic, add to the filling along with salt and spices.
5. Further preparation is no different from other recipes.

To reduce the calorie content and give the dish an exclusively “vegetarian” taste, you can replace the cheese with a more suitable one, for example, toffa. The taste, of course, will be different, but the principles are fully respected.

Multicooker lasagna recipe

An indispensable assistant in the kitchen, this miracle saucepan has significantly improved the lives of many housewives. And the contribution that she made for working women is generally difficult to overestimate. You can cook lasagna with minced meat in this universal device, you just need to first study the instructions and select the optimal mode for your equipment.

Required Ingredients:

• Dough for lasagna.
• Stuffing (according to some sources, it can even be raw).
• Sauce.
• Spices.

How to cook:

1. Lay everything in layers.
2. Select the standard "baking" program and time - about an hour.
3. You can also use the "extinguish" mode.
4. After the beep, the dish is ready.

Cooking lasagna in a slow cooker is a real pleasure, especially since it will take a little effort and time. To easily pull your creation out of the bowl, you can use a baking sleeve or foil, which is placed on the bottom. Lasagna in a slow cooker turns out to be very tender, and you don’t have to worry that the guests are late and the dish will cool down, because most of these modern appliances have the function of maintaining the temperature to the desired level for a long time.

Lasagna bolognese with parmesan

Most often, this name can be found in the menu of restaurants or culinary magazines. There are few differences in the recipe, because in itself this dish is originally an Italian “classic”. An exception will be the use of parmesan cheese, which in this case cannot be replaced with ordinary hard or mozzarella. Lasagna bolognese is prepared exclusively with parmesan, so be sure to try making it at home with this wonderful ingredient.

• Cooking lasagna sheets should take no more than two minutes, otherwise the dough will be too soft and shapeless.
• To prevent the sheets from sticking together, not only salt is added to the water, but also a little vegetable oil.
• For baking, it is best to use a rectangular glass dish, but any other option will also work.
• Instead of the traditional meat filling, you can use fried chicken meat, vegetables, and canned fish.
• Parmesan can be replaced with ordinary hard cheese, the taste, of course, will be far from the original, but it will be quite good for a family dinner.
• A great version of "our" lasagna is obtained by using pancakes instead of dough.

Italian lasagna is an unusually delicious and at the same time very simple dish that you can easily make yourself.

For the result to be successful, it is enough to choose the right ingredients and follow a simple algorithm of actions. As a rule, it is impossible to spoil the lasagna, because all the components are perfectly combined with each other.

In addition to the classic lasagna, there are many more original recipes that you must try. You will find the best compositions and a detailed description of the whole process in our article, and useful tips and basic nuances will help you get the best result guaranteed.

For me, lasagna has always been the pinnacle of culinary art. A fairly time-consuming dish that requires not so much a colossal amount of time as the preparation of several components that are complex in themselves. My friend's wife, having decided to treat her beloved with something tasty, after standing at the stove for half a day, seeing how a friend swallowed lasagna in the blink of an eye, simply said: this is the first and last time. Well, or something like that.

The pasta itself can be purchased, which is very convenient and even simplifies the life of cooks, or it can be prepared independently. I saw special kitchen devices for rolling dough into thin layers. I will definitely buy this machine.

Surprisingly many options for toppings for lasagna. Most often it is a thick meat sauce: Neapolitan, Bolognese sauce or Amatriciana sauce - with minced meat. Very tasty with artichokes, spinach. Most often, lasagna is poured with bechamel sauce, or similar. Remarkably, perhaps in Italy there are certain canons and rules, but in the rest of the world, cooks turn on fantasy. I remembered a wonderful lasagna with young nettles, it was something. In addition, it is usually sprinkled with grated cheese and baked in the oven or oven.

Actually lasagna (lasagne) is pasta, pasta. Produced or prepared independently at home in the form of a thin flat square or rectangle. Dishes from such pasta, which is prepared in layers mixed with filling, are a visiting card of Italian cuisine, like the famous one.

There is a lot of controversy over the origin of the word "lasagna". But most agree that the word is borrowed from the Greek "λάσανα" - hot plates. There are many very similar dishes in world cuisines, which can differ significantly from Italian lasagna, but, nevertheless, are just as tasty.

Without going into details, I will give a simple example - most likely, each of childhood will remember grandmother's pancake pie - thin pancakes or pancakes, layered with different goodies. There are sauces, and homemade sausage, or sprats. A little funny, but as a child it was the most favorite delicacy.

Lasagna at home is prepared, although difficult, but after the second time it is no problem. I know for myself. The sauce is probably the hardest part.

Homemade lasagna. Classic recipe

Ingredients (serves 4)

• Pasta sheets (10×20 cm) 10-12 pcs
• Beef 300 g
• Red ripe tomatoes 4 things
• Carrot 1 pc
• Garlic 2-3 cloves
• Onion 1 pc
• Combined greens (parsley, petiole celery, dill) 0.5 beam
• Olive oil 3 tbsp. l.
• Butter 50 g
• Milk 0.5 l
• Heavy cream 100 ml
• White wine 100 ml
• Parmesan 100 g
• Salt, black pepper, dry aromatic herbs, nutmeg, sugar taste

How to cook lasagna

1. While in Italy on vacation, we tried lasagna everywhere. I never remember that we didn't like it. It has always been special and different. By the way, this dish in restaurants looks rather sloppy, by our standards. Which, however, does not affect the taste.
2. The process of preparing homemade lasagna, provided that you bought the pasta itself, can be conditionally divided into three stages.
3. The first step is to prepare the sauces. It's long enough. A good meat sauce takes several hours to cook and requires attention. Bechamel or any flour-and-butter-based creamy sauce of your choice is easy to prepare, but requires skill.
4. The second stage is the laying of pasta and sauces in a heat-resistant form. Accurate smearing of all layers of paste.
5. The third stage is baking in the oven or in the oven.
6. However, there is a fourth stage, the most enjoyable - lunch, where lasagna is the main dish.

Step by step minced meat sauce recipe

7. If you know how to cook bolognese sauce, amatriciana sauce or any other meat sauce with tomatoes - cook it. But make it thicker than for pasta.
8. I made the sauce with available ingredients that I had at home. A piece of beef pulp, onion and carrot, a little team of greens, tomatoes. I deliberately did not use animal fat for the sauce, the dish will be high-calorie anyway.

   Meat Sauce Products

9. Grind the beef with a meat grinder to make minced meat. In a deep saucepan, heat 3 tbsp. l. olive oil, let it heat up a little until a characteristic smell appears. Then, stirring, fry the ground beef in oil for 4-5 minutes.

   Fry ground beef in oil for 4-5 minutes

10. Peel onions, garlic and carrots. Grate the garlic on a fine grater, and finely chop the onion with a knife. Add onion and garlic to minced meat and continue to fry.

    Add the onion, stalked celery and garlic to the minced meat and continue to fry

11. Finely chop the celery stalks and add to the saucepan. If it is problematic to buy petiole celery, you can add finely chopped celery roots, parsley, parsnips.
12. Grate carrots - not the largest. Add to saucepan, stir and cook for about 10 minutes.

    Grate the carrots and add to the saucepan, mix and fry for about 10 minutes

13. Then add finely chopped parsley, a little salt and pepper. Add 2 tsp. sugar - to taste. Sugar will make the sauce extremely tasty - sweet and sour. Pour in half a glass of white table wine. Bring to a boil and, covered with a lid, leave to simmer over the smallest fire.
14. In the meantime, blanch the tomatoes with boiling water and remove the skin. Tomatoes for lasagna should be the most ripe. Peel the seeds from the tomatoes and grind with a blender to a puree state. If it is problematic to buy ripe tomatoes, add half a can of canned tomato pulp, they are sold in 400 gr packages. Add tomato puree to a saucepan and add a little hot water - a maximum of half a glass.

    Add tomato puree to a saucepan and add some hot water

15. As soon as the sauce boils, add dry aromatic herbs - a mixture of "Mediterranean herbs" is ideal. Pour half a glass of cream.

    Pour half a glass of cream

16. Then a long process begins - the sauce is cooked. On the smallest fire, so that it barely boils, literally - it languishes. Periodically, but not very often, you need to stir. The most difficult question: how much to cook? For a long time. Minimum 2 hours. The sauce should come out smooth and thick. Spices, salt and sugar should be adjusted to taste. Consistency - imagine store-bought squash caviar. Somewhere like that.

    The sauce should come out smooth and thick.

Preparing bechamel sauce

17. If you know how to cook bechamel - the best option. Just don't go overboard with the spices. Bechamel itself is the base (basic) milk sauce. Those. other sauces are made on its basis, which are often called bechamel, despite the presence of a bunch of ingredients in them. In theory, bechamel is roux and milk. Roux is a mixture of flour and fat that has undergone heat treatment. Roux is diluted with milk - room temperature and brought to a boil. After adding salt, spices - bechamel is obtained. After the addition of minor ingredients, a derivative sauce is obtained.

    Butter, flour and milk - all you need for milk sauce

18. But this is not so important. Melt the butter in a separate skillet. Important point: butter, not spread or margarine. As soon as the butter melts and begins to bubble, add 1-1.5 heaping tablespoons of flour and immediately start stirring with a wooden spatula. The flour should mix with the fat and become very smooth. Lumps are not allowed.

    Once the butter has melted and starts bubbling, add 1-1.5 heaping tablespoons of flour

19. Immediately, while stirring constantly, begin to pour in the cold milk in a thin stream, trying to break up lumps and ensure perfect uniformity of the sauce. The amount of milk - once at a time is not necessary. It is necessary that the finished sauce was slightly fluid. Cook the sauce on the smallest fire for 10-12 minutes.

    Whisking constantly, start pouring cold milk in a thin stream.

20. Add a pinch of ground nutmeg and salt. By the way, a little black pepper will also improve the taste very well.

    Add a pinch of ground nutmeg and salt

21. If the sauce has become too thick, you can pour in a little hot milk. If it is too liquid, knowledgeable people recommend throwing a piece of butter into the finished sauce, after rolling it in flour.

How to stack lasagna sheets

22. The most interesting thing in the cooking process is laying in a heat-resistant form. The shape and size of the leaves are very different. In advance, it is worth preparing a ceramic or glass mold of the right size that is suitable in size. I specifically bought a 20 x 20 cm square mold with a high rim.
23. Store-bought pasta measuring 10 × 20 cm fits perfectly into this form with two leaves side by side. Pasta is sold in two types. The first pasta requires pre-boiling. The second is placed in a dry form.

    Store-bought lasagne 10×20 cm

24. I bought pasta that does not require boiling - subito in forno. After some thought, I decided to soak the lasagne leaves in hot water for a couple of minutes. However, as it turned out, this could not have been done.

    After a little thought, I decided to soak the lasagna leaves in hot water for a couple of minutes.

25. Next, lightly grease the square shape with butter, especially the walls. Put 2 tbsp on the bottom. l. milk sauce and distribute it evenly over the entire area. Lay two rectangular sheets side by side.

Lasagna is an Italian dish, popular all over the world, made from sheets of pastry filled with filling, poured over with sauce and sprinkled with cheese. There are many different ways to cook lasagna. The filling for lasagna can be either minced meat, or various sausages, vegetables, seafood, and even fruits and berries (for making sweet options).

Cooking secrets:

1. Pasta for lasagna now you can buy ready-made in almost any supermarket, but lasagna will turn out tastier if you cook the pasta yourself, especially since it is not difficult. You will need two types of flour. Wheat flour of the highest grade and flour of the second grade, also called durum. If you are afraid to make a mistake with the choice of durum flour, then look in the shops for flour, on the packaging of which there will be GOST 16439-70.

Mix 250 gr. each type of flour and pile it on the table. Make a well in the center of the bowl and pour in 4 large eggs. Add salt, a teaspoon of olive oil and knead the dough.

Wrap the finished dough with cling film and put in the refrigerator for half an hour. After your dough has rested in the refrigerator, use your hands to form an oblong sausage out of it and cut into equal parts. Sprinkle each resulting piece with a small amount of flour and roll out with a rolling pin or a special machine. The dough for lasagna needs to be rolled out quite thinly, but in no case should it be transparent or torn. The thickness of the rolled sheet should be about 1.5 - 2 millimeters. After rolling out the dough, cut it into long, even, wide strips. Such lasagne pasta should not be stored for a long time. It is better to cook it at once.

2. If you still decide to take ready-made store-bought pasta sheets , then pay attention to the method of preparation, which is indicated on the package. Some types of ready-made lasagne pasta need to be boiled before use, while others need only be soaked in water. In order to boil purchased sheets of pasta for lasagna, boil water at the rate of 1 liter of water per 100 grams of pasta, salt it to taste and add 1 - 2 tbsp. tablespoons of olive oil. Oil is added so that the sheets of pasta do not stick together during cooking. Drop the pasta sheets into the boiling water one at a time and cook until tender. The finished pasta should be plastic, but slightly crispy. The Italians call this method of cooking “al dente” (al dente - Italian “on the tooth”).

3. Another important step in cooking lasagna is proper stacking of pasta sheets . It is important to remember that sheets of paste should be laid crosswise. On the first layer, all the sheets are laid out in the same direction, then the filling is laid out, and on the next layer, the pasta sheets are laid out crosswise with respect to the previous layer of pasta sheets. This way of stacking the sheets will make your lasagna firmer, and when cut, it will not fall apart , which will allow you to serve the lasagna in an even, beautiful piece.

4. The best dishes for baking lasagna are even square shapes. . A square baking dish will allow you to take all the strips of pasta the same size and thus save you a lot of time that you could spend cutting strips of different lengths for a rectangular shape. It is best if the baking dish is made of heat-resistant glass or ceramic, but you can take a form with a non-stick coating or a thick-walled cast iron form. But it is better to refuse thin-walled metal or aluminum molds. Lasagna in this form is not baked evenly and often burns.

5. Classic cheeses for lasagna are mozzarella and parmesan, it is the combination of these two cheeses that gives the lasagna its juicy tenderness and at the same time its sharpness and aroma. However, one should not limit one's imagination to such strict limits. For lasagna, any of your favorite cheeses will work, any kind of soft, creamy cheeses pairs especially well with hard, aged cheeses that have a sharp aroma and tangy taste. When placing cheese in lasagna, follow the recipe. Some recipes call for cheese to be sprinkled on each layer of lasagna, while others suggest that you sprinkle only the last, top layer. There are lasagna recipes in which only sauce and several types of cheeses are used for the filling.

Grease a baking dish with olive oil and pour a little béchamel sauce on the bottom, lay out pasta sheets prepared in advance, brush with béchamel again, arrange large pieces of mozzarella and any blue cheese, sprinkle with grated parmesan, lay the next layer of pasta, sauce and cheeses, continue to stack until 6-7 layers will not work. Top with a thin layer of bechamel sauce and sprinkle thickly with parmesan. Bake in the oven until the top layer of cheese is browned. This cheese lasagna goes well with a glass of dry white wine.

6.Variety of lasagna sauces strikes the imagination. These are tomato sauces with the addition of various spices, seasonings, vegetables, smoked meats and sausages, and various creamy sauces and broth-based sauces. Probably, only pizza can boast a wide variety of sauces used for its preparation. But bechamel sauce is rightfully considered a classic and beloved by most culinary experts for lasagna sauce . This gentle, thick sauce is not difficult to prepare at all.

Bechamel sauce for lasagna:

Melt 50 grams of butter in a saucepan, add 2 tbsp. tablespoons of flour and fry for a couple of minutes, mixing thoroughly. In another saucepan, heat 500 ml. cream, bringing them almost to a boil, but without letting it boil, add salt. The hotter your cream is, the less likely it is for lumps to form in the sauce. Pour the cream into the fried flour in small portions, mixing thoroughly each time. By consistency, the finished sauce should resemble sour cream. Cream can be replaced with milk or strong meat broth, or you can add your favorite spices.

7. Meat filling for lasagna , often called stew, is prepared from any kind of meat in any combination. Most often, minced meat is fried with onions and vegetables, and then stewed with finely chopped tomatoes or tomato sauce. A very tasty and tender lasagne stew is obtained if you take equal amounts of minced pork, lean beef and chicken. In a deep frying pan or saucepan, heat a little olive oil and fry very finely chopped onions in it. When the onion is browned, add the minced meat and fry for 5 - 7 minutes, stirring constantly. Make sure the stuffing doesn't burn! Then add finely chopped peeled tomatoes or tomato sauce, ground black pepper, bay leaf and salt to the minced meat. Simmer for 20 minutes over medium heat, stirring constantly. Cool the finished stew, and mix with bechamel sauce.

8. Of course, lasagna fillings are not limited to meat fillings. Very tasty lasagna is obtained, the stew for which is made from seafood . Take 200 grams of peeled shrimp, mussels and squid, boil them until half cooked in lightly salted water and put in a deep frying pan with preheated olive oil. Add chopped tomato pulp, a glass of water, bay leaf and simmer, stirring constantly, for 15 minutes. A couple of minutes before readiness, add finely chopped parsley to the stew. Prepare a bechamel sauce with milk, adding a pinch of nutmeg and black pepper to it. Pour a little béchamel sauce into the bottom of an oiled dish, top with a layer of lasagne pasta, then the seafood stew, pour all over with béchamel sauce and sprinkle with cream cheese. Repeat this several times. The top layer should be a layer of stew, poured with sauce and thickly sprinkled with cheese. Bake in the oven for 40 minutes at 180 degrees. Serve with any green salad.

9. It turns out very tasty lasagna with vegetables and mushrooms . Fry separately 200 gr. finely chopped champignons. Cut a small eggplant, zucchini and a couple of multi-colored bell peppers into small cubes. In a deep frying pan, heat the olive oil, fry the finely chopped onion in it, and then add the prepared vegetables, fry everything together for several minutes. Add a little tomato paste to the fried vegetables and simmer for 10 minutes, cool, add fried mushrooms and bechamel sauce. In a greased dish, lay out the sheets of pasta for lasagna, then the vegetable stew and pieces of mozzarella, repeat this on each layer, you should get at least five layers. Top the lasagna with bechamel sauce and sprinkle with parmesan. Bake in the oven for 30-40 minutes. For those vegetarians who do not consume any animal products at all, the cheese can be replaced with any kind of soy cheese or veggie cheddar, and béchamel can be made with vegetable broth or soy milk.

10. Great success sweet lasagna . Take 400 grams of canned cherries without syrup, mix with 1 - 2 tbsp. l. finely chopped almonds, 4 tbsp. sugar and 1 tsp. cinnamon. Separately, beat with a mixer until a homogeneous mass is formed 500 grams of cottage cheese, 100 ml. cream, 1 tbsp. l. lemon juice, 1 sachet of vanilla sugar and 50 gr. Sahara. Grease a lasagna dish with butter, lay out a layer of lasagna paste (boiled until cooked and chilled!), a layer of cottage cheese, a layer of berries, repeat until the filling is finished. For such lasagna, 3-4 layers are enough. Lasagna laid in this way, refrigerate for an hour and a half. Serve garnished with whipped cream and sprinkled with chopped nuts.

LASAGNA RECIPES

Lasagna with zucchini

for 4-6 servings:

9 dry lasagne sheets
1 tablespoon olive oil
1 bulb
6 medium zucchini
2 garlic cloves
450 grams of soft cottage cheese or ricotta
2 eggs
100 grams parmesan cheese
30-40g basil, torn or finely chopped
350 grams of tomato sauce

Preheat oven to 180°C (350F).

Bring water to a boil in a large saucepan, season with salt. Boil the lasagne sheets in boiling water for 5 minutes. Drain, rinse the pasta with cold water and place in a single layer on a towel to prevent sticking.
Meanwhile, finely chop the onion, garlic and basil. Coarsely grate the zucchini and squeeze to get rid of excess liquid. Cheese grate on a fine grater. Heat olive oil in a large skillet over medium heat, add onion and garlic and sauté until soft. Then add the zucchini and sauté for another 3-4 minutes until slightly softened and bright green.

Remove the pan from the heat and add 250 g of cottage cheese, 75 g of cheese, basil, salt and pepper to the zucchini. In a separate bowl, beat the eggs, add 200 grams of cottage cheese and mix until smooth. Salt and pepper to taste. Set aside.

Spread 1/3 of the tomato sauce on the bottom of the dish. Lay three lasagna sheets on it in one layer so that they slightly overlap one another. Spread half of the zucchini mixture on top. Repeat the layers one more time, finishing with a layer of pasta. Pour the egg mixture over the lasagna and sprinkle with the remaining cheese.

Bake in the preheated oven for 20-30 minutes, or until the lasagne is hot and the top is browned.

Instead of dry sheets, lately I have been using these "fresh" sheets that do not need to be boiled first. For this lasagna, 4 sheets are required (there are 6 in the package).

Lasagna with salmon and mushrooms

400 g mushrooms, cut into slices
a piece of oils
450 g salmon fillet
200 g ricotta / tender curd
2 eggs
leaves from 1 sprig rosemary, chopped *
sheets for lasagna
salt and black pepper to taste
1 st. grated parmesan
1 cup green peas
20 sl. oils
20 g flour
500 ml. milk
grated nutmeg

Cook lasagne sheets according to package directions, or use fresh.

For the sauce, toast the flour on the next. oil. Pour in warm milk little by little, stirring with a whisk. Cook for about 10 minutes. Remove from heat, season with nutmeg, salt and pepper.

Saute mushrooms in butter until tender.

Fry the salmon in a non-stick pan until golden brown. Crumble with a fork.
Beat eggs with ricotta and rosemary, season with salt and pepper.

Butter a rectangular dish and layer with lots of sauce, then pasta, half mushrooms, green peas, half salmon, and 1/4 cup buttermilk. parmesan. Repeat it once. Pour over the egg mixture and sprinkle with the remaining parmesan.

Bake at 180C** for 40 minutes or until golden.

Lasagna with eggplant, mushrooms and meat

Ingredients:
16 sheets of lasagna, 400 g ground beef, 400 g mushrooms or oyster mushrooms, 2 medium eggplants, 2 onions, 5 tbsp. l. olive oil, 1 bunch of basil, 2.5 cups of tomato sauce, 300 g of grated mozzarella, 50 g of grated parmesan, 100 g of butter, 3 tbsp. l. flour, 1.5 cups of milk, a pinch of nutmeg
salt pepper.

Cooking method
Heat the pan, add 3 tbsp. l. olive oil and fry the minced meat over medium heat, stirring occasionally, 5 minutes. Eggplant cut into circles, salt, leave for 20 minutes, rinse and dry. Fry over high heat in 1 tbsp. l. olive oil 1 min. from each side. Peel the onion, cut into rings, fry in the remaining olive oil over high heat for 2-3 minutes. Chop the mushrooms and add to the onion. Continue frying until all liquid has evaporated. Finely chop the basil, mix with tomato sauce. Make bechamel: melt butter in a saucepan, add flour and fry over medium heat, stirring constantly, 3 minutes. Pour in the milk and, stirring constantly, simmer until thickened, 5 minutes. Add nutmeg, salt and pepper. Boil a large pot of salted water and cook the lasagna sheets in batches until they are not sticky until half cooked. Pour half a cup of tomato sauce into the bottom of a rectangular baking dish, lay out 4 sheets of lasagna. Put half the eggplant and mushrooms on top, add a glass of tomato sauce and a third of mozzarella. Top with 4 sheets of lasagna. Put the meat on them and pour a glass of tomato sauce. Close with next 4 sheets. Put the remaining mushrooms and eggplants on top, another third of the mozzarella and cover with the last 4 sheets of dough. Top with the remaining mozzarella, pour over the béchamel sauce and sprinkle with parmesan. Cover the form with foil and put in an oven preheated to 190 ° C for 30 minutes. Then remove the foil and put the lasagna back in the oven for 10-12 minutes to brown the top.

Quantity: 8-10 servings

Lasagne with chicken

Ingredients:
300 g skinless and boneless chicken breasts, cut into small pieces
1 cup sliced ​​fresh mushrooms
2 tbsp finely chopped onion
1 minced garlic clove
1 tbsp olive oil
1 tbsp flour
1 cup Alfredo sauce (see recipe below)
¾ cup fat-free cottage cheese
¼ cup + 2 tbsp grated parmesan
1 egg
½ tsp Italian herb blends
½ tsp dried parsley
4 sheets of lasagna, cooked until cooked through
1.5 cups grated mozzarella cheese

Cooking:
Saute the chicken, mushrooms, onion and garlic in a skillet until the meat turns white. Sprinkle with flour and mix. Add Alfredo sauce. Bring to a boil. Reduce heat and cook, uncovered, for 5 minutes.

In a saucepan combine cottage cheese, ¼ cup parmesan, egg, Italian herbs and parsley.
Grease the form with oil, shift ½ cup of the filling into the form. Top with two sheets of lasagna, then half of the cottage cheese and parmesan mixture, ¾ cup filling, ¾ cup mozzarella. Sprinkle with the remaining parmesan. Repeat layers.

Cover and bake for 30 minutes in a preheated oven at 180°C. Open and bake for another 10 minutes. Let the lasagna rest for 10 minutes before slicing. Makes 3 servings.

Alfredo Sauce Recipe:
450 ml heavy cream
60 g grated parmesan cheese
30 g butter or margarine
½ tsp salt
¼ tsp coarsely ground black pepper

Bring cream to a boil over medium heat, stirring frequently. Reduce heat to low and gradually add parmesan.

Add butter, 15 g at a time, without stopping stirring. We layer, we pepper.

meat lasagna

Ingredients:

Ground beef - 500 g

Onion - 2 pcs.

Garlic - 2-3 cloves

Vegetable oil - 4 tbsp. spoons

Tomatoes in own juice - 250 g

Parsley and celery - 1 each

Butter - 4 tbsp. spoons

Flour - 3 tbsp. spoons

Milk - 3 cups

Cheese - 100 g

Lasagna dough - 12 sheets

Salt, black pepper

Cooking method

1. Finely chop onion, garlic, parsley, celery, fry in vegetable oil.

2. Add ground beef, stir and fry.

3. Chop the tomatoes and put in the minced meat. Salt, pepper.

4. Prepare the sauce - put the flour into the melted butter and fry, then pour in the milk and boil for 5 minutes. Salt.

5. Lubricate the baking dish with oil, pour in a little sauce. Then put a plate of dough, pour sauce over it, lay out the minced meat, sprinkle with cheese. Make several layers in this way.

6. Brush the top of the lasagne with butter and bake in the oven for 40 minutes (at 180°C).

Venetian Lasagna

Ingredients: - wheat flour - 260g - egg - 3 pcs. - spinach - 240g - cheese - 100g - butter - 80g - tomatoes - 120g - chicken - 600g - onion - 1-2 pcs. - pepper - to taste - salt.

Cooking: Spinach is stewed and rubbed. Pour flour on the table with a mound, make a funnel in it and put spinach puree there, add an egg and salt, knead the dough and roll it out in layers, as for noodles, let it dry a little and cut it into strips 10 cm long and 1 cm wide. Boil in boiling salted water. Chicken meat is cut into small pieces, fried, finely chopped onions are added and, when it is browned, browned flour and tomatoes are added, and salted. Then add the broth and simmer until the meat is tender. The sauce should not be very thick, the meat should not be removed from it. The finished lasagna plates are thrown back, sautéed in oil, put on a plate, sprinkled with black pepper and grated cheese. The sauce is served separately in a gravy boat.

Lasagna with tomatoes

Ingredients: - lasagne - 15 plates - tomatoes - 1.2kg - greens - 1 bunch - garlic - 1 clove - onion - 2 pcs. - vegetable oil - 2 tbsp. l. - salt - to taste - pepper - to taste - flour - 2 tbsp. l. - butter - 1.5 tbsp. l. - milk - 3 cups - boiled ham - 400g - grated cheese (not very hard) - 250g - nutmeg - to taste - basil - to taste.

Cooking: Cut the tomatoes into slices, the rest into circles. Finely chop the garlic and onion, simmer in hot vegetable oil until transparent. Add tomato slices and herbs, finely chopped, salt and pepper. Reduce the sauce to a thick consistency. Fry the flour in 60 g of butter, add a little milk and stir until the sauce thickens. Season the sauce with nutmeg, salt and pepper. Grease a casserole dish with the remaining butter, lay out the lasagna. Top with ham slices, tomato sauce, more than half of the grated cheese, milk sauce and lasagna. Bake for about 30 min. in preheated to t = 200 C. Then cover the lasagna with tomato slices and sprinkle with the rest of the cheese. Put in the oven for another 10 minutes.

lasagna oriental style

Ingredients: - tomatoes - 2 pcs. - onion - 1 pc. - fat - 100g - chicken liver - 200g - vegetable oil and dessert wine - 5 tbsp. l. - minced meat - 500g - tomato paste - 3 tbsp. l. - white wine - 1 glass - pepper - to taste - cinnamon - to taste - lemon zest - 1/2 tsp - bay leaf - 1 pc. - cream - 1/2 cup - broth - 1/2 cup - white mushrooms - 50g - bechamel sauce - 1 cup - lasagna - 250g - cheese - 60g.

Cooking: Remove the skin from the tomatoes and chop the flesh. Chop the onion. Lard and liver cut into cubes. Melt lard in 1 tbsp. spoonful of oil, add onions, tomatoes, meat and fry. Add tomato paste, white wine, spices to the meat and simmer for 20 minutes. Pour in the broth. Wash mushrooms and cut in half. Add mushrooms, liver, dessert wine and cream to the meat. Simmer everything on low heat for about 10 minutes. Prepare bechamel sauce. Grease a large baking dish. Layer bechamel sauce, lasagna plates and meat sauce into it. Sprinkle with grated cheese and bake in the oven for about 30 minutes at 200°C.

Lasagna with broccoli

Ingredients: - lasagna - 150g - eggplant (large) - 1 pc. - olive oil - 2 tbsp. l. - garlic - 1 clove - broccoli - 1 kg - butter - 60g - flour - 50g - whipped cream - 200g - nutmeg - to taste - egg - 1 pc. - salt, pepper - to taste - cheese " - Mozzarella" - (grated) - 100g - cheese " - Parmesan" - (grated) - 50g.

Cooking: Slice the eggplant lengthwise. Brush the flesh with olive oil, sprinkle with garlic. Simmer the eggplant for 30 minutes in the oven cut side up. Scoop out the flesh of the eggplant with a spoon and mash well. Soak the lasagne sheets in hot water for 10 minutes, discard, and transfer to cold water. Boil broccoli for 2 minutes in salted water, set aside. Fry flour in oil, add 200 g of water in which broccoli, whipped cream, salt, pepper and nutmeg were boiled. Cook this mixture, stirring, until thickened. Steam the sauce for 3 minutes, cool and beat the egg into it. Pour some sauce into the bottom of a fireproof dish. Lay out 2 sheets of lasagna. Top with half of the broccoli and half of the eggplant puree. Drizzle with sauce. Top with 2 sheets of lasagna again, followed by the rest of the broccoli and eggplant puree. Drizzle with sauce, top with the last two sheets of lasagna. Drizzle with sauce again. Sprinkle the lasagna with two types of cheese, cover with foil and cook in the oven for 20 minutes, then remove the foil and cook the dish for another 10 minutes. Cooking time: 90 min.

Lasagne with seafood

Ingredients: - cod (fillet) - 450g - white wine - 1 glass - carrots, onions (chopped) - to taste - bay leaf - to taste - salt and pepper - to taste - lasagna (green sheets) - 200g - leek - 450g - butter - 2/3 cup - garlic (crush in the press) - 1 clove - flour - 1/2 cup - low-fat cream - 1/2 cup - sour cream - 1/2 cup - dill (chopped) - 1 tbsp. l. - dried dill - 2 tbsp. l. - shrimp (peeled) - 200g - cheddar cheese - 50g - Parmesan cheese (grated) - 2 tbsp. l. - mussels, shrimp and peanuts - for decoration.

Cooking: Dip the cod fillet into a saucepan, add wine, bay leaf, onion and carrots. Salt, pepper, then bring to a boil and simmer for 5 minutes. Take out the fish, cut the flesh into small pieces with a fork. The broth in which the fish was cooked, add water to 1 liter. Meanwhile, boil the lasagne leaves according to the instructions, adding a little vegetable oil to the water so that they do not stick together. Place the lasagna in a colander and rinse with cold water. Lay out on a damp kitchen towel and pat dry. Cut the leek into medium-sized pieces and fry in butter with garlic under the lid for about 10 minutes. Remove the leek with a slotted spoon. Fry flour in butter for 1 minute. Remove from heat and stir in 1 liter stock and remaining wine. Bring to a boil, stirring and cook for 2 minutes. Remove from heat, add cream, sour cream and dill, salt and pepper. Pour some of the sauce into a deep rectangular dish. Place a few lasagne leaves on the bottom, then a layer of fish, seafood and leeks, and pour in some more sauce. Continue layering. Finish with sauce. Sprinkle with cheddar, parmesan and peanuts. Bake the lasagna over medium heat for a little less than an hour. Garnish with shrimps, mussels and fresh dill.

Lasagna with spinach and meat filling

Ingredients: - wheat flour - 3 cups - spinach - 500g - egg - 4 pcs. for the meat filling: - fried meat - 200g - ham - 100g - vegetable oil - 3 tbsp. l. - carrots - 2 pcs. - celery root - 1 pc. - onion - 2 pcs. - broth - 1 glass - tomatoes - 5-6 pcs. - salt, pepper - to taste - nutmeg (grated) - to taste - parsley, thyme - to taste - bay leaf - to taste - white wine - 1 glass.

Cooking: To prepare the filling, wash and peel all vegetables. Fry chopped onions, celery, carrots in vegetable oil, add meat, ham, grated nutmeg to them, salt and pepper. After 20 minutes, add finely chopped tomatoes, close the lid and simmer over low heat. Then pour in the broth, wine, lower the bouquet of herbs and simmer for 1 hour over moderate heat. Take out the herbs when done. To prepare the dough, boil the spinach in boiling salted water and finely chop it. Mix raw eggs with spinach, add wheat flour and prepare the dough. Let the dough stand for half an hour, roll it out and cut it into squares of 7 cm. Grease the form with oil, and cover the bottom with a layer of squares. Put a layer of meat filling on them, pour bechamel sauce and sprinkle with grated cheese and grains of butter. Then cover with a second layer of squares, put a second layer of filling, etc. Finish the formation of the dish with a layer of cheese and butter. Bake in the oven for 40 minutes. Serve hot.

Lasagna "lazy" with sausage

Ingredients: - onion - 1 pc. - bay leaf - 1 pc. - boiled sausage - 250g - garlic - 3 cloves - red pepper (chopped) - 1/2 tsp. - salt - 1/2 tsp. - ground black pepper - 1/4 tsp. - pasta " - bows" - - 250g - tomato puree - 450g - grated cheese - 2 cups - tomato paste - 2 tbsp. l.

Cooking: Put a pot of water on the fire. While the water is boiling, coarsely chop the onion. Remove the skin from the sausage. Place a medium sized skillet over high heat. Crumble the sausage into the skillet and fry, stirring for 5 minutes, until the sausage is golden brown. Add the onion and garlic and cook, stirring, 3-4 minutes, until the onion is translucent. Add pasta to boiling water and cook until tender, 10-12 minutes or as directed on package. While the pasta is cooking, add the tomato puree, tomato paste, bay leaf, red pepper, salt, and black pepper to the pan. Bring the mixture to a boil. Cover the pan with a lid and simmer the sauce over low heat for 10 minutes. Turn on the oven at 205 degrees. Drain pasta. Remove bay leaf from tomato sauce. Take a baking sheet and put 1/3 of the tomato sauce into it. Layer half the pasta and half the cheese on top, then another 1/3 of the sauce, then the pasta again, then the remaining sauce. Sprinkle the remaining cheese on top. Bake the lasagna in the oven for 15 minutes or until it is fully heated through.

Lasagna with liver, bacon and mushrooms

For the recipe you will need: - lasagna (plates) - 10 pcs. - bacon (thin slices) - 50g - chicken liver - 150-200g - champignons (sliced) - 100g - margarine or butter - 1-2 tbsp. - beef or mixed minced meat - 250g - salt, black pepper - to taste - sage - to taste - broth or red wine - 50-200 ml - cheese sauce - to taste - cheese (grated for baking) - 100g.
Fry the bacon, liver and mushrooms in oil in a low wide saucepan or skillet. Put the minced meat there and also fry it until cooked. Season with salt, pepper and sage. Dilute with broth or wine. Layer the lasagna plates with the minced meat mixture and cheese sauce. Sprinkle grated cheese on top. Bake at 250C for 15 minutes.

Lasagna with mushrooms and sweet peppers

For the recipe you will need: - dried mushrooms - 15g - zucchini - 2 pcs. - red pepper - 2 pcs. - onion - 1 pc. - garlic - 2 cloves - butter - 2 tbsp. - thyme (dry) - 1 tbsp. - salt, pepper - to taste - mozzarella cheese - 250g - tomato juice - 250 ml - cream - 200g - nutmeg - to taste - lasagna (sheets) - 12 pcs.

Soak mushrooms in 50 ml of water. Zucchini and sweet peppers cut into small cubes. Chop onion and garlic. Stew mushrooms with water, onions, garlic and vegetables in vegetable oil for 10 minutes. Season with thyme, salt and pepper. Cheese cut into cubes. Whisk tomato juice with cream, salt, pepper and a pinch of nutmeg. Spread lasagna sheets in a mold, shifting layers of vegetables, cheese and tomato sauce. Finish with a plate of lasagna. Arrange butter flakes and cheese cubes on top. Bake for 30-40 minutes at 200C.

Lasagne with pumpkin and coriander

For the recipe you will need: - lasagna - 10 sheets - pumpkin (peeled) - 2kg - olive oil - 2 tsp - onion (striped) - 2 pcs. - garlic (chopped) - 2 tsp - cumin - 2 tsp - coriander (dried) - 1.5 tsp - egg - 2 pcs. - egg (protein) - 2 pcs. - Parmesan cheese (grated) - 2 tbsp. - coriander (chopped fresh) - 1/2 cup - white sauce (bechamel) - 2 cups - parmesan (grated) - 1 tsp - pine nuts - 1/2 cup - cashew nuts - 1/2 cup.

Preheat oven to 180C. Boil lasagne sheets 2-3 at a time in boiling water until half cooked, drain well and cool. Boil the pumpkin until soft, drain, mash and refrigerate. In a saucepan, sauté the onion, garlic, cumin and coriander in olive oil until the onion is soft. When the pumpkin has cooled, stir in the eggs, egg whites, parmesan cheese and fresh coriander. Stir cheese into white sauce; process in a food processor until smooth. Assemble lasagna, alternating layers of pumpkin puree and white sauce with cheese, top with white sauce. Sprinkle with cheese, cover with foil and bake for approximately 45 to 55 minutes, removing foil 10 minutes before the end.

Lasagne with pork and rosemary

For the recipe you will need: - olive oil - 1 tbsp. - minced pork - 400g - onion (finely chopped) - 1 pc. - celery (stalk, finely chopped) - 2 pcs. - rosemary (dry) - 1 tbsp. - white wine - 150 ml - chicken broth - 425 ml - tomato paste - 2 tbsp. - tomatoes (canned, chopped) - 400g - starch - 1 tbsp. - soft cheese - 500g - milk - 250 ml - nutmeg (ground) - to taste - lasagne - 10 pcs. - Parmesan cheese (grated) - 15g.

Preheat oven to 190C. Heat the oil in a frying pan, add the minced meat and quickly fry over high heat until the minced meat turns brown. Add the onion, celery, rosemary and white wine and bring to a boil. Cover and simmer on low heat for 10 minutes. Add broth, tomato paste, canned tomatoes; spice up. Stir, then bring to a boil, cover and simmer for 30 minutes; During this time, the sauce should thicken. Stir the cornstarch with a few drops of water to make a smooth paste, then add to the pot and cook for a few seconds until the paste has thickened slightly. Put the cheese in a bowl, mix, add milk, nutmeg and seasonings. Grease a ceramic lasagne dish with butter. Place a few tablespoons of minced meat in the base, then cover with 2 lasagne sheets, breaking them if necessary. Try not to overlap the sheets. Spread a third of the white sauce on top, sprinkle with parmesan, then another layer of dough. Repeat layers, ending with sauce. Sprinkle with Parmesan and bake for 30-35 minutes until golden brown.

Fast sea lasagna

For the recipe you will need: - lasagna (plates) - 12 pcs. - salmon in s / s - 1 bank - squid (scalded carcasses) - 3 pcs. - crab sticks or shrimp - 200g - sauce - 2 tbsp. - sour cream - 150g - onion - 1 pc. - butter - 70g - hard cheese (parmesan) - 200g - breadcrumbs - 1 tbsp. - salt - to taste.

Boil the lasagna "al dente" in salted water. Grate the cheese. 20 gr. sl. grease the baking dish with butter. Lasagna lay out the form a little overlap (so that the filling does not leak). Then a layer of sauce, cheese, lasagna, sauce, etc. The last layer - cheese - sprinkle with breadcrumbs. Place in preheated oven for 15-20 minutes. (until the cheese is lightly browned) Sauce: cut the onion into 1/4 rings and fry in vegetable oil until golden brown, add chopped crab sticks, chopped squid, and salmon, moderately chopped. Fry 2 - 3 min. Add sour cream and sauce. Bring to a boil and turn off.

Lasagne with bacon and celery

For the recipe you will need: - lasagna (plates) for the stew: Onion - 2 pcs. - carrots - 2 pcs. - celery (headed) - 2 pcs. - bacon (with meat layers) - 100g - minced meat (mixed) - 300g - butter - 50g - red wine - 1/2 cup - hot meat broth - 1.5 cups - tomato paste - 1 tbsp. - salt, black pepper (freshly ground) - to taste - milk (hot boiled) - 125 ml - nutmeg (grated) - 1 pinch for the bechamel sauce: Butter - 50g - flour - 50g - milk - 500 ml - salt -1 pinch - freshly ground pepper - 1 pinch - nutmeg (grated) - 1 pinch to cover: Mozzarella cheese - 200g - Parmesan cheese (grated) - 4 tbsp. - butter - 2 tbsp.

Peel the onion, grate the carrots, wash and dry the celery. Finely chop the vegetables with bacon and mix in a bowl with minced meat. Heat up the oil in a saucepan. Fry minced meat in it, stirring until it discolors. Pour in red wine and boil in an open saucepan. Pour in 1 cup of hot broth and simmer over low heat until the liquid has evaporated. Mix the remaining broth with the tomato paste and add to the sauce, season with salt and pepper. Pour in the milk and simmer the stew over very low heat for 11/2 hours, stirring occasionally. For the bechamel sauce, melt the butter in a saucepan, fry the flour in it until light yellow, add the milk, stirring constantly. Season the spicy sauce with salt, pepper and nutmeg, boil again and leave to simmer for a few minutes. Bring salted water with oil to a boil, cook lasagna in it, then spread on a towel. Finely chop the cheese. Preheat oven to 180C. Grease an ovenproof dish with butter. Lay the lasagna on the bottom. Put the stew on it with a spoon, pour over the bechamel. Sprinkle with mozzarella slices and top with parmesan. Sprinkle with pepper. Cover the lasagne with the lasagne, layer the stew and sauce over them again until everything is used up. Pour the sauce over the last layer of lasagne. Spread the remaining parmesan and pieces of butter on it. Bake lasagna for 30-40 minutes until golden brown

Lasagna with mozzarella and eggs

For the recipe you will need: - lasagna (plates) - 250g - salt - to taste - fat - for shape For filling: Pork (lean) - 500g - vegetable oil - 2 tbsp. - onion (diced) - 1 pc. - garlic (squeezed) - 1 clove - salt, ground pepper - to taste - dry red wine - 1/4 l - canned tomatoes - 500 ml - champignons - 200g - anchovy (fillet) - 4 pcs. - mozzarella - 200g - egg (hard-boiled, cut into slices) - 2 pcs. - parmesan cheese - 200g - cream (sweet) - 1 cup - basil (fresh leaves) - to taste.

Boil lasagna. Cool under running cold water. Then, so that they do not dry out, put them in water. Cut the pork into large cubes and pass through a meat grinder. Heat vegetable oil and fry minced meat in it. Add onion, garlic, salt, pepper and wine. Process tomatoes without liquid in a mixer to a puree consistency and add to the meat. Grind the Parmesan cheese in a chopper on a fine grater disc. Leave 2 tbsp. l. for waking up. Rinse the mushrooms, peel and cut into slices in a chopper with a small circular knife. Add diced anchovy fillets. Grease a large refractory mold. Pat the dough dry with a paper towel and put it into the mold so that it hangs over the edge of the dish. Put 1/3 of the meat mass on top. Top with sliced ​​mozzarella and egg slices, sprinkle with parmesan cheese. Make a few more layers in the same way until all the ingredients are used up except for the Parmesan cheese. Put the next layer of dough on top of the filling. Cover the last layer of the filling with dough in the middle. Mix the remaining Parmesan cheese with the cream, pour over the lasagna and bake. Serve with fresh basil leaves.

Lasagna with canned fish

For the recipe you will need: - red salmon (canned) - 250g - green peas (canned) - 300g - white sauce (ready) - 600 ml - lasagna (sheets) - 100g - hard cheese (grated) - 55g - bread (crumbs) - 30g - parsley (chopped) - 1 tbsp.

Preheat oven to 190C. Mash the salmon with a fork along with the juice from the can, then mix with the peas. Place a third of the lasagne dough in the bottom of a 23x9cm oven dish, breaking into pieces if necessary to completely cover the bottom. Spread half of the salmon and pea mixture and pour over a third of the sauce. Repeat layer of dough, salmon and sauce and cover with remaining sheets and sauce. Mix cheese and crumbs and sprinkle them on top. Bake 35 min until golden brown. Sprinkle with fresh parsley and serve with salad leaves.

apple lasagne

For the recipe you will need: - cheddar cheese (shredded) - 2 cups - ricotta cheese - 1 cup - egg - 1 pc. - sugar - 1/4 cup - almonds (grated) - 1 tsp - apples - 700g - lasagna (plates) - 8 pcs. - flour - 6 tbsp. - brown sugar - 6 tbsp. - cinnamon - 1/2 tsp - nutmeg - 1 pinch - oil - 3 tbsp. for cream: Cream - 1 cup - sugar - 1/3 cup.

Preheat oven to 175 degrees C. Mix cheddar cheese, ricotta cheese, egg, white sugar, and grated almonds well. Peel apples, cut into slices and pass in oil until soft. Boil the lasagna sheets, rinse with cold water and pat dry. Layer apples, lasagna sheets and cheese mixture in a baking sheet (lasagne first, apples last). Mix flour, brown sugar, cinnamon, nutmeg, fry a little in oil and pour on top. Bake for 45 minutes, leave to cool. Meanwhile, whip cream with brown sugar and chill. Serve warm lasagna with whipped cream.

Meat lasagna with pineapple

For the recipe you will need: - lasagna (plates) - veal tenderloin - onions, carrots - salt and pepper - mango or pineapple - cheese - butter flour - nutmeg - milk.

Meat - finely chopped veal tenderloin (precisely cut, not chopped in a meat grinder), finely chopped onion, a little grated carrot, fry in a pan, add salt and pepper to taste, then add a little cream and stew. Bechamel sauce - brown a couple of tablespoons of flour in a dry frying pan, then add 100 grams of butter, salt, pepper, nutmeg to it. Let it melt over low heat, it turns out such a bubbling mass. Then lay out half of the mixture (do not remove from the fire) and start adding hot milk (1.5 - 2 cups) to the rest, stirring so that there are no lumps. Depending on the density of the mixture, add the remaining butter with flour, so that it turns out like liquid semolina. Let it warm up for another 5 minutes, so that it thickens even more, and that's it. Then lay out in a mold: a little bechamel sauce, the first sheet of dough on it, meat filling, mixed with finely chopped greenish mango or pineapple. Sprinkle with Parmesan and pour over the sauce. Top with a sheet of lasagna and so on several times. Top layer - meat filling, top with parmesan. Bake in the oven.

Vegetarian lasagna with curry

For the recipe you will need: - lasagna (plates) - 12-16 pcs. - yellow bell pepper - 1 pc. - carrots - 2 pcs. - bechamel - 2 glasses - zucchini - 2 pcs. - curry powder - 1 tbsp. - onion - 1 pc. - parmesan (grated) - 70-100g - butter - 20g - olive oil - to taste - salt, pepper - to taste.

Finely chop all the vegetables, fry them in a pan in olive oil with curry, reduce the heat and simmer under the lid for 15 minutes. Salt, pepper. We prepare bechamel sauce, add a generous portion of grated parmesan to it. Lubricate the baking dish with butter, put a little sauce, a layer of lasagna on it, vegetables on them, sauce again on top, plates, etc. We finish with the sauce, sprinkle with parmesan, spread a little butter, cut into flakes and in the oven for half an hour at about 200C.

Smoked fish lasagna