Have you ever tried perfection? Gourmets of this world will understand that it certainly will focus on the classic Italian lasagna. At the moment, the preparation of this dish is as simple as possible, selling not only ready-made dough and sauces, but also packages with semi-finished products that require elementary heating..

lasagna с соусом

However, the creation of lasagna is always something more with any method of preparation. This is a mixture of art, refined taste and love, designed to give pleasure from the start of cooking to the last piece on the plate. Let’s see how to cook lasagna with minced meat at home.

Classic Italian Lasagna Recipe

This way they cook lasagna for many years in different countries of the world..

In addition to the ready stuffing (any meat in the amount of 0.5 kg), mixed with spices, you will need more ingredients for thin dough and sauces:

Dough Bolognese Bechamel
Eggs – 2 pcs. Stuffing – 500 gr. Creamy oil – 30 gr.
Water – 15 ml Bulbs – 2 pieces. Vegetable oil – 30 ml
Vegetable oil – 1 tsp. Crushed tomatoes – 4 cups Flour – 30 gr.
Flour – 240 gr. Milk – ½ cup Milk – 500 ml
Dry wine – 150 ml Cheese (Mozzarella, Parmesan or any other) – 250 gr.
Vegetable oil – 60 ml
Creamy oil – 30 gr.
Garlic clove
Mix of herbs of Italian cuisine – 2 tsp.
Sugar – 10 gr.
Salt to taste
A pinch of black pepper

Cooking Bolognese Sauce

In a heated vegetable oil in a saucepan, add a couple of pieces of butter. You should not overdo it with the amount, because the butter will also add melted fat from the meat. A clove of garlic is fried a few minutes until golden brown, and then removed. This is how aromatization of oils occurs..

lasagna с мятойOnions are finely chopped and fried on low heat for 8 minutes until transparent. Then stuffing is laid out in a pan, whose lumps should be carefully kneaded with a wooden spatula and mixed with onions. Keep it on fire for 15 minutes and only at the very end add salt and pepper. Be sure to try the stuffing to make sure the correct amount of spices. You can also add a universal seasoning for minced meat, instead of salt and pepper..

Next on the list are wine and herbs. After 15 minutes after adding all the liquid is evaporated and then half a glass of milk is added. You must wait another quarter of an hour. In both cases, you need to close the pan with a lid, but do not forget to stir the mince periodically.

Then add the juice of tomatoes, chopped in a blender. For the desired volume will be enough two cans with a total volume of 800 ml. Or you can take 4 cups of regular tomato juice from the store. Added 10 gr. sugar and salt and everything is thoroughly mixed. The saucepan is closed again with a lid so that the sauce can be simmered over low heat. Half an hour is enough for this..

After 15 minutes, add half a glass of water. When the sauce is ready, its taste is brought to perfection by the need for pepper, sugar or salt. And the use of fresh thyme, mint or sage will open up new facets of Bolognese taste..

lazy пирогFind out which minced meat dishes are best for..

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The most interesting recipes with photos of Spanish tortilla fillings are here..

Lasagna dough

This is one of the most important moments in the preparation of dishes, never try to knead the dough in a bad mood, otherwise the probability of failure.

A glass of flour is sifted into a bowl, a small hole is made there, into which two whites and yolks pour in, 15 ml of water. The dough is gently kneaded by hand or spoon to a semi-liquid state in which it can be picked up by hand. It is necessary to continue kneading it on the surface with pollinated flour to an elastic and dense state; however, you should not use the entire volume of flour; if you overdo it, you can make the dough tough. After you need to wrap the ball in the plastic wrap and leave for half an hour.

Before rolling the dough is divided into 8 equal parts. Each obtained ball is first kneaded with fingers into a flat cake, and then we roll it from the center to the edges, not forgetting to sprinkle flour, to a translucent state. Sprinkle the resulting sheets with flour so that they do not stick together and fold them together..

Sheets are covered with a clean cloth to prevent drying..

Bechamel Sauce

sauce БешамельIt is necessary to heat the vegetable oil in a saucepan and add cream pieces to it. Pour 2 tbsp. l flour, and everything as quickly mixed. When the mass boils, milk is added in portions and with constant stirring..

The amount of salt should be correlated with the degree of salinity of the cheese, so that at this stage it is not too salty for the sauce. After boiling the mixture, the fire turns off. One of the key ingredients of the famous sauce is nutmeg. It is rubbed or taken already in powder form in an amount of 3-4 gr..

Traditionally for Bechamel sauce, Parmesan is used, which makes the food more dry, or Mozzarella cheese, which gives the dish extra juiciness. However, the use of Russian-made cheese varieties will not affect the taste..

Cooking Lasagna with minced meat

The first step is to pour the Bolognese sauce in an amount not exceeding 1/5 of the entire sauce. It is covered with the first layer of dough, then the stuffing, and again poured with the sauce. One fourth of the Bechamel sauce is poured on the second layer of dough, the stuffing is laid out and everything is sprinkled with cheese. The third leaf is smeared with Bolognese and a uniform amount of minced meat. As a result, the last will be the sauce Béchamel and cheese.

The oven must be prepared in advance, heat it up to 200 ºС. Bake Italian lasagna should be for 40 minutes. If the top layer is browned and swollen, then this is a sure sign of the completion of cooking..

Lasagna recipe with ready-made pasta sheets and minced meat

A simple way to cook lasagna at home. Less time-consuming, but in no way inferior to the classic dish.

  • 1 pack of leaf paste;
  • A pound of minced pork and beef;
  • Bechamel (see recipe above);
  • 1 pack of ketchup;
  • Bulb;
  • A pound of cheese;
  • Sunflower oil;
  • Butter for lubrication form;
  • Salt, pepper and spices.

Finely chopped onion fried to a translucent state in vegetable oil. After the stuffing is added, leveled with a spatula and mixed. Salt and pepper it at the end..

fry фарш

After the stuffing is added ketchup or, for example, sauce “Barbecue”. If ordinary tomato paste is used, then it is necessary to add spices to achieve the desired flavor..

add кетчуп

When ready bechamel sauce, minced meat, pasta sheets, prepared according to the instructions on the package, you can proceed to the formation of lasagna.

shape лазанью

Plates of dough are put first, they are greased with sauce;

the first слой

Next, the minced meat is evenly distributed, and all is sprinkled with cheese..

sprinkle сыром

The combination is repeated depending on the size of the dough and the number of ingredients..

to repeat слой

Lasagna is baked in a preheated oven at 190 degrees Celsius, about 40 minutes.

lasagna запекать

This recipe is suitable for beginners and those who do not like to complicate the cooking process, paying tribute to old traditions..


Useful tips and secrets recipes Italian lasagna

  1. If the paste sheets are soft inside and dry at the edges, they can be replaced with non-yeast puff pastry. Pre-roll it into a thin layer and cut into the desired shape;
  2. Carefully read the instructions for the ready-made dough for lasagna. Some sheets are pre-boiled, others are simply filled with cold water before use;
  3. Traditionally, lasagna is made rectangular or square. This form is convenient if the dish is made from ready-made dough. Home-made dough is more practical to roll into a circle shape;
  4. The Bolognese sauce is prepared for the lasagna in advance. It helps to improve its taste and reduce the time spent on cooking;
  5. In the classic recipe, you can use both white and red wine, but the latter will give the minced meat a dark shade;
  6. Instead of minced pork and beef, you can use chicken. This will significantly shorten the cooking time and give the lasagne a delicate flavor;
  7. Blender helps to get rid of the lumps in bechamel sauce.

Good appetite!