How to cook lasagna at home - 5 step by step recipes

Stuffed Lasagna in the oven is a traditional Italian dish popular outside the Mediterranean. In the classical sense, the dish consists of three ingredients - pasta in the form of sheets, between which there is a filling, a special creamy sauce and hard cheese.

The stores sell a large number of semi-finished Italian lasagna. It is enough to open the packaging and warm up. However, it is much better to learn how to cook lasagna in the oven at home, putting a filling between the pasta sheets to your taste. Mistresses use vegetable stew, meat or chicken minced meat, mushrooms, even fish as additives.

Useful tips before cooking

1. Traditional cheeses are parmesan, ricotta, mozzarella.
2. One of the most delicious toppings is a mixture of ground beef and pork.
3. It is better to cook lasagna in thick-walled dishes for uniform baking in the oven. Remember to grease the mold with olive oil.
4. Stacking pasta sheets is better crosswise, so that the finished dish is stronger and cut easier.
5. Bechamel specialty sauce is one of the main ingredients of this classic Lasagna. How to make it, I will tell below.

Bechamel sauce recipe

• Butter - 20 g.
• Wheat flour - 25 g.
• Salt - 1 pinch.
• Milk (3.2% fat content) - 400 ml.
• Ground nutmeg - half a teaspoon.

1. I put milk on the stove. I do not bring to a boil, just warm up. I remove from the fire.
2. I drown butter in a saucepan. Fire is minimal. Constantly stir, so as not to burn.
3. Pour flour into melted butter. With very fast active movements with a whisk, I mix to a homogeneous mass. Lightly fry.
4. Slowly pour the hot milk. I stir. The hotplate temperature is at a minimum. There should be no lumps.
5. On low heat, stirring constantly, I bring the sauce to a thick consistency. Estimated cooking time - 5 minutes. At the end I add salt and ground nutmeg.

Bechamel will be a great dressing for real Italian lasagna.

Classic italian recipe

• ground beef 300 g
• ham 150 g
• dough sheets 250 g
• tomatoes in their own juice 400 g
• garlic 1 tooth.
• carrots 1 pc
• Parmesan 150 g
• olive oil 4 tbsp. l
• dry red wine 1 tbsp. l
• celery 2 roots
• onion 1 pc
• salt, pepper to taste
• Bechamel sauce to taste

• I start with the main thing - lasagna toppings. I clean the vegetables and wash in water. Finely chop the onion and garlic, chop the carrots on a grater, cut celery into thin plates. I remove the peel from the tomatoes, cut into pieces. I carefully and thinly cut ham into straws.
• I heat the olive oil in a saucepan. I throw onions with garlic. I stir and stew 1.5 minutes. Later I add celery and carrots. Stir and cook over medium heat for 5-6 minutes.
• I put the forcemeat into the pan. I fry for 4 minutes with a vegetable mixture, gradually crushing into small pieces. After putting ham.
• When the forcemeat is browned, acquiring a light brown shade, add wine. Carcass 10 minutes before evaporating all the liquid from the vegetables. I don’t cover the pan with a lid.
• Add tomatoes, pepper, salt. I set the burner temperature to minimum and the carcass 30-40 minutes. I close the lid.
• I take a baking dish (preferably square). I coat the bottom with sauce. I spread the finished sheets, alternating with meat dressing and Bechamel. Water the last layer with plenty of sauce and garnish with grated cheese.
• I preheat the oven to 180 degrees. I send the form with a fragrant multi-layer dish to cook for 40 minutes.

Lasagna can be served with fresh chopped herbs.

How to cook lasagna in a slow cooker

• Stuffing - 500 g.
• Onion - 1 little thing.
• Carrots - 1 piece.
• Vegetable oil - half a tablespoon.
• Tomato paste - 2 large spoons.
• Bechamel - 250-300 g.
• Garlic - 2 cloves.
• Ready Lasagna Sheets - 200 g.
• Salt, pepper - to taste.

1. Cooking the filling in the pan. First, fry finely chopped onions and carrots in oil.
2. I put the minced meat, gently stir. Fry until tender. After I put 2 tablespoons of tomato paste, chopped garlic. I do not forget to salt and pepper. I am mixing. Carcass on medium heat for 5-10 minutes.
3. I grease the bottom of the multicooker tank with oil. I spread the dough sheet to the very bottom. I put the filling on top and grease the ready-made Bechamel sauce.
4. I repeat several times.
5. I set the "Baking" operating mode. Baking time - 1 hour.
6. To carefully remove the finished lasagna, I use a steaming grid.

Oven pita lasagna with chicken and mushrooms in the oven

• Chicken fillet - 500 g.
• Champignons - 300 g.
• Onions - 250 g.
• Tomatoes - 750 g.
• Armenian lavash - 3 pieces.
• Hard cheese - 300 g.
• Salt, ground pepper - to taste.
• Bechamel - 250-300 g.
• Vegetable oil - 2 tablespoons.
• Salt, ground pepper - to taste.

1. I clean and cut the onion. Sending to a large skillet. Fry in oil until transparent. Add tomatoes cut into halves of circles. Stew vegetables until soft. At the end, I fall asleep black pepper and salt.
2. At the same time, in another pan I fry pieces of medium-sized chicken fillet. Season with pepper, salt. I put the finished filet in a bowl.
3. Mushrooms are sent to the pan next. Mushrooms must first be washed and cut. Stew cut slices with pepper and salt.
4. I rub cheese on a fine grater.
5. I grease the baking dish with oil. I put Armenian lavash, smeared with sauce, followed by tomato-onion passivation. Then comes the time of chicken and mushrooms. I pour cheese. I repeat the layers.
6. I cover with lavash on top. Pour sauce, sprinkle with grated cheese.
7. In a preheated oven to 190 degrees send the baking dish. The optimal cooking time is 15-20 minutes.

Minced zucchini lasagna

• Zucchini - 2 pieces of medium size.
• Minced meat - 700 g.
• Onions - 2 heads.
• Carrots - 1 piece.
• Bell pepper - 1 little thing.
• Tomato - 1 piece.
• Dutch cheese - 350 g.
• Vegetable oil - 1 tablespoon.
• Butter - 20 g.
• Bechamel - 250 g
• Salt to taste.

1. I start with the standard vegetable passivation of onions and carrots. I fry until golden brown onion.
2. After I add tomato and pepper. I am mixing. I put it out for 5-7 minutes over medium heat.
3. At the same time, I heat and soften the minced meat in another pan. Pepper, salt. The carcass to a half-ready state.
4. Mixing passivation with minced meat.
5. Fry zucchini with minimal salt. Cheese is rubbed on a grater and set aside.
6. Grease a baking sheet with butter.
7. I spread the products as follows: fried zucchini, minced meat, Bechamel, grated cheese. I make a multilayer design. I pour a lot of cheese on top.
8. Send to the oven for 35-45 minutes at 180-200 degrees.

Original pasta recipe

• Macaroni - 300 g.
• Water - 2.5 liters.
• Minced chicken - 400 g.
• Onions - 1 head.
• Carrots - 1 root vegetable.
• Garlic - 3 cloves.
• Sweet pepper - 1 little thing.
• Sugar - 1 small spoon.
• Tomatoes - 4 pieces.
• Basil, parsley, dill - 1 sprig.
• Olive oil - for passivation.
• Salt, pepper - to taste.
• Bechamel - 250 g
• Butter - 1 tablespoon.
• Hard cheese - 100 g.

1. I take the pan. I pour 2.5 liters of water. Salt and bring to a boil. I put pasta in boiling water. Stir so as not to stick together. I cook for 7-10 minutes (the exact cooking time is written on the package and depends on the type of pasta).
2. Thinly chop the onion, garlic pass through a special press. I chop carrots on a grater.
3. I peel the tomatoes and cut them into small parts, pepper - into slices, after peeling them from seeds.
4. I rub cheese, finely finely chopped greens.
5. I fry the garlic and onions in a pan along with grated carrots. Passing 5-7 minutes. I stir, do not allow food burning. Then I put the bell pepper. I cook for 1-2 minutes and add the main ingredient - minced meat. Salt and pepper. The carcass is 10 minutes. At the end I add tomatoes and granulated sugar. I extinguish for 8 minutes, intermittently interfering.
6. I grease a deep baking dish with butter. I pour a special sauce prepared in advance. Following are the pasta (1/3 of the total), then the filling of lasagna. I alternate layers, pouring sauce on top and sprinkling with cheese.
7. I preheat the oven to 180 degrees. Sending pasta lasagna to cook for 25 minutes.

Calorie content

The energy value of lasagna depends on the products used. A classic Italian dish is prepared with the addition of a large number of ingredients (especially in the filling), which makes it difficult to calculate accurately.

The average calorie content of lasagna with a small amount of minced pork mixed with tomatoes, onions, peppers,

. The energy value of individual recipes with a large amount of meat reaches 300 kcal / 100 g.

Watch the video: Lasagna Recipe - Beef & Cheese Lasagna - Christmas Lasagna Recipe (November 2024).