Lasagne with minced meat and bechamel sauce. Lasagna at home

Lasagna classic — general principles cooking

Italian lasagna has rightfully gained popularity all over the world. Classic lasagna consists of several layers of dough and filling - vegetable or meat. Here are the basic principles for preparing this dish.

Bechamel sauce. This sauce is a must for classic lasagna. It is used most often to fill the dish, but if the filling is thick, they are also smeared with dough. It's easy to prepare, all you need is butter(about 150 grams), cream (300 ml), flour (1-2 tablespoons) and spices. Most often, ground nutmeg is used, but you can take oregano or basil. It is necessary to melt the butter in a saucepan, pour cream into it, add flour and spices, and then stir until the flour lumps disappear. If you think the sauce is oily, then you can replace the cream with milk. Also, at your discretion, you can add basil, garlic, pepper to Bechamel.

The second rule that is followed when preparing classic lasagna is that the dough must be made from unrefined flour. To taste, it will not be as tender as we are used to in dumplings and dumplings. No wonder, because for baking we most often use premium flour. From point of view proper nutrition this is not true - refined flour during processing "gets rid" of the beneficial minerals that are found in wheat grains. Knowledgeable people they eat bran and rye bread, and pasta is made only from durum wheat. Italians always use the “right” flour for all their culinary creations. If you're making your own lasagne sheets, keep that in mind.

Classic lasagna should be juicy. If you overdry the dish, it will turn out to be inedible. The secret is not only in the addition of sauce, but also in the correct cooking technology. The baking temperature should not be 160 degrees. Cooking time - 30 minutes for meat filling and 25 minutes for lasagna with vegetables. It is important to remember about the foil - before sending the lasagna to the oven, cover the deck with it.

Classic lasagna - preparing food and dishes

First of all, choose good dough sheets for the dish. It is better to purchase an imported product. Not so long ago, domestic pasta manufacturers began to make dough for lasagna, but in most cases it is made from ordinary flour.

You will also need ingredients for the filling. It all depends on what kind of lasagna you plan to cook - meat, with mushrooms, fish or chicken. However, no matter what recipe you choose, you will definitely need onion for frying, butter, cheese, spices.

Classic lasagna is prepared not only in the oven, but also in a slow cooker. Put the ingredients in a bowl greased with oil, layers, pour half the sauce and leave to bake for 25 minutes in the “Baking” mode. 5 minutes before the end of the program, you need to pour the rest of the sauce over the lasagna and sprinkle with cheese.

Recipes for classic lasagna:

Recipe 1: Classic Lasagna (with vegetables)

One of the most popular types of dishes was and remains lasagna with vegetables. You will need mushrooms and eggplant. Italians choose these vegetables because they have a dense structure and flavor similar to meat.

Required Ingredients:

• Dough
• Eggplant - 1 pc.
• Mushrooms - 230 gr.
• Kefir - 230 gr.
• Bulbs - 2 pcs.
• Spices
• Cream - 250 ml
• Cheese - 130 gr.
• Flour - 1.5 tbsp. l.
• Butter - 100 gr.
• Egg - 1 pc.

Cooking method:

Recipe 2: Classic Chicken Lasagna

For lasagna, you can use any kind of meat, including poultry meat. Try the classic chicken lasagna. You can use any part of the meat - legs, thighs or fillets.

Required Ingredients:

• Dough for lasagna
• Chicken meat - 340 gr.
• Leek - 170 gr.
• Sour cream - 200 ml
• Cream - 240 gr.
• Butter - 100 gr.
• Flour - 1.5 tbsp. l.
• Nutmeg

Cooking method:

Recipe 3: Classic Lasagne with Cheese and Mushrooms

Whatever filling you come up with, the lasagna will turn out delicious. Italians mix soft cheese and fried mushrooms, season lasagna with Bechamel sauce and enjoy a unique delicate taste. You can take any soft cheese, but in Italy, mozzarella is preferred, as it has low temperature melting.

Required Ingredients:

• Mozzarella cheese - 200 gr.
• Mushrooms - 210 gr.
• Onion - 2 pcs.
• Carrot - 1 pc.
• Lasagna sheets
• Cream - 270 ml
• Butter - 130 gr.
• Flour - 1 tbsp. l.
• Spices

Cooking method:

Recipe 4: Classic Minced Lasagna

You can take any minced meat for this dish, but it is better to mix pork and beef.

Required Ingredients:

• dough sheets
• Tomatoes - 4 pcs.
• Minced meat - 360 gr.
• Onion - 1 pc.
• Basil
• Bechamel Sauce Ingredients

Cooking method:

Recipe 5: Classic Seafood Lasagna

You can use any ingredients for this dish, but if we talk about classic lasagna, red fish, mussels and octopus are most often used.

Required Ingredients:

• Dough in sheets
• Processed cheese - 100 gr.
• Hard cheese - 110 gr.
• Red fish (fillet) - 180 gr.
• Octopuses - 120 gr.
• Mussels - 120 gr.
• Cream - 300 ml
• Butter - 120 grams
• Flour - 1 tbsp. l.

Cooking method:

Lasagna with mushrooms - secrets and helpful tips from the best chefs

If you can't get lasagna sheets, you can make your own. Ordinary flour for dough is not suitable - it is refined and does not carry any value. Here you can do the following. First - combine rye flour and plain white flour in a 1: 1 ratio. In this case, for 400 grams of flour you will need 5 eggs and 2 tablespoons of water.

The second way is to add crushed bran to the flour. Food bran is sold in stores and on the market and they are inexpensive. All you need is to grind them in a coffee grinder to the state of flour, and then add to the dough. The proportions of bran to flour are approximately 80 grams per 300 grams of regular flour. You also need to add 4 eggs to the dough.

Have you made the dough, but it seems pale to you? That's right, most often a little turmeric is added to the dough for classic lasagna. This is an Indian spice with a bright lemon color. easy pleasant aroma. Add 1 teaspoon of spices to a pound of flour, and the sheets will turn out to be a pleasant shade.

Description

Meat lasagna - one of the dishes of traditional Italian cuisine, which is a pasta in the form of thin layers of square or rectangular dough. Some kind of this pasta casserole, usually consisting of 4-6 layers.

Lasagna sheets can often be found on the shelves of any supermarket. There are ready-made sheets that are already ready for baking in the oven, or those that must first be boiled.In any case, this information can be easily found on the product packaging.

Various ingredients are used as ingredients for lasagna layers, for example, the most common of them are tomatoes, spinach, and various vegetables. An integral part is Bechamel sauce, which we will also learn how to cook.

However, still the most popular and traditional of all a variety of recipes there remains meat lasagna with the addition of minced beef or with the addition of minced pork. So let's get started.

Ingredients

• 
  (100 g)
• 
  (40 ml)
• 
  (500 g)
• 
  (1/2 tsp)
• 
  (1/4 tsp)
• 
  (500 g)
• 
  (2 tsp)
• 
  (1 tsp)
• 
  (40 g)
• 
  (400 ml)
• 
  (50 g)
• 
  (10 pieces.)
• 
  (50 g)

Cooking steps

Take the washed onion and, cutting it into medium-sized squares, send it to the pan.Fry with a little oil until golden brown.



Then add minced meat there and fry everything together until cooked, salt and pepper to your own taste.



Next, you need to peel the tomatoes, which must be chopped and, when the minced meat is cooked, add them to it.You can also use tomato paste instead of tomatoes. The resulting sauce should be cooked over low heat for about 10 minutes, stirring occasionally. Then add finely chopped herbs.



The next step is to prepare a sauce called Bechamel. To do this, in a container over low heat, you need to melt the butter. Then slowly add the flour to the melted butter. To stir thoroughly. Thus, we got the so-called Roux sauce, one of the basic sauces in cooking. Next, you need to carefully slowly pour the chilled milk into this sauce, carefully mixing the resulting mass.It is very important to avoid the appearance of lumps in this sauce, you should definitely get rid of them. The resulting sauce must be simmered for another 5-7 minutes, stirring constantly. After this time, the sauce should thicken, after which you need to add a small amount of salt and pepper to it,optionally - a pinch of ground nutmeg, which will add piquancy and diversify the taste.



Next, you need to take a heat-resistant form (better ceramic or glass ) and thoroughly grease the entire bottom and edges of the mold with butter. Then you need to distribute 1-2 tbsp along the bottom of the form. spoons received cream sauce, on which after put sheets of lasagna. Spread some bechamel sauce on top of them as well.



After that, we begin to lay out the sauce of minced meat and tomatoes. Then we put the lasagne sheet again and continue to repeat the layout of the layers until the height we need is reached.Usually lasagna consists of 4-6 layers. The top last layer is always bechamel sauce.



In the oven, preheated to 180 degrees, you need to send the form with our meat lasagna and bake it for about 20 minutes. Then sprinkle with grated Parmesan cheese and bake until cooked through for another 7-10 minutes. When the lasagna is absolutely ready, take it out of the oven and leave it to stand and soak for another 10-15 minutes, and then cut it (usually into square pieces). You can eat!



* Microwaved lasagna (for example, the next day) will also be no less tasty!

Bon appetit!

Italian lasagna is known all over the world and in the classic recipe it consists of several layers of filling, laid with sheets of special dough. The filler can be both vegetables and meat. It all depends on your personal preferences.

There are several principles for preparing this dish, which you simply must follow.

• Bechamel sauce - required component classic lasagna recipe It is used to fill layers. In the event that the filling is too thick, then it is used to lubricate the dough.
• Lasagna is a succulent dish. And to achieve this result, it is important to observe the baking mode. The temperature in the oven should not rise above +200 degrees. The cooking time for meat lasagna is 30 minutes and vegetable lasagna is 25 minutes.
• Cover with foil before placing in the oven.

Classic lasagna with vegetables: a step by step recipe with photos

Vegetable lasagna is one of the most popular recipes. Italians prefer to cook it with mushrooms and eggplant. The filling from them turns out to be dense in structure and with its aroma resembles a meat version.

Ingredients:

• lasagna dough - packaging;
• eggplant - 1 piece;
• mushrooms - 250 grams;
• tomatoes - 3 pieces;
• milk - 1 glass;
• large onion - 2 pieces;
• spices - to taste;
• hard cheese - 150 grams;
• flour - 15 grams;
• butter - half the package.

Cooking process:

Peel the eggplant and soak in salted water to remove the bitterness from the vegetable. After soaking, cut into small cubes.

Wash the mushrooms thoroughly and chop. Peel and chop the onion. Cut the tomatoes into cubes. Collect all the vegetables in a pan and simmer them in a little oil for fifteen minutes.

For the sauce, fry the flour in butter. Then pour milk into it in a thin stream, stirring constantly. Let the mass boil and thicken to a state of good sour cream.

Now shape the lasagna. Put the first layer of dough in the form, and on top of it, prepared vegetables. Brush with sauce. Continue until you run out of ingredients.

The top layer is the rest of the sauce.

Put in the oven for 20 minutes. Then take out, sprinkle well with grated cheese and cook for another 25 minutes.

Cooking homemade lasagna with cheese and mushrooms - a variant of the classic recipe

As a variation of the classic vegetable lasagna, you can use the recipe with cheese and mushrooms. Since the filling of this dish can be anything.

Ingredients:

• mushrooms (champignons) - 200 grams;
• mozzarella cheese - 200 grams;
• carrots - 1 piece;
• shallots - 2 large;
• sheets for lasagna - packaging;
• cream - one and a half glasses;
• butter - 130 grams;
• flour - one spoon;
• spices - to taste.

Cooking process:

1. Cut vegetables as small as possible. Grate the carrots on a coarse grater.
2. Heat up a frying pan with two tablespoons of oil. Add the mushrooms first and simmer for five minutes. After, enter the onions and carrots.
3. Mozzarella must be grated on a coarse grater. Combine cooked vegetables with grated cheese and mix well.
4. Prepare the sauce. To do this, in butter heated in a pan, dilute the flour and fry. Add spices. Pour in the cream in a thin stream and continue stirring until the sauce thickens.

Shape the lasagna. The last layer should be the sauce. Send the dish to bake for 30 minutes in a preheated oven.

Classic chicken lasagna

Lasagna can be made with chicken. It will also turn out tasty and satisfying. You can take any meat - it can be both breast and paws.

Ingredients:

• lasagna dough - 1 pack;
• large chicken fillet - 400 grams;
• leek - 1 stalk;
• fat sour cream - 1 cup;
• cream - 1 glass;
• butter - 100 grams;
• flour - one and a half tablespoons;
• nutmeg - to taste.

Cooking process:

1. Soak the chicken fillet in cold water ten minutes before the start of cooking. After that, finely chop.
2. Wash the leek and finely chop the white part.
3. Put a piece of butter in a saucepan, melt. Then add leeks and chicken. Simmer all ingredients for ten minutes.
4. Then add sour cream and simmer the mixture for another two to four minutes.
5. In a dry frying pan, fry the flour until a golden hue appears. Add cream, spices and be sure to nutmeg. Cook the sauce until it thickens slightly while stirring constantly. Otherwise, it will burn and the taste will deteriorate.

Bake in a preheated oven for 20 minutes.

Recipe for classic meat lasagna with minced meat

Lasagna can be cooked with minced meat. You can take ready-made, but it is better to cook it yourself.

Ingredients:

• beef tenderloin - 250 grams;
• pork tenderloin - 250 grams;
• sheets - packaging;
• onions - 1 head;
• large tomatoes - 4 pieces;
• basil - to taste;
• cream - 300 ml;
• flour - 3 tablespoons;
• spices - to taste.

Cooking process:

1. Prepare tomato puree from peeled tomato.
2. Peel the onion and chop finely.
3. Twist the beef along with the pork in a meat grinder. Season the prepared minced meat with spices.
4. Fry the minced meat in a pan with butter. Then add the onion. After 3 minutes, add tomato puree. Season with spices.
5. Wash the basil leaves and finely chop. Put it in the filling and simmer it for a few more minutes.
6. Melt the butter in a saucepan. Fry the flour on it and pour in the cream in a thin stream with constant stirring. This will help avoid the formation of lumps. Prepare a thick sauce and let it cool slightly.

Form lasagna according to the standard scheme. The top layer is the sauce. Bake the dish for 40 minutes.

How to cook classic seafood lasagna - a delicious recipe

The classic lasagna recipe can be modified and cooked with seafood. The most commonly used are octopuses, red fish and mussels. The variation is rather unusual, but tasty.

Ingredients:

• sheet dough for lasagna - packaging;
• processed cheese - 100 grams;
• hard cheese - 120 grams;
• salmon fillet - 180 grams;
• octopuses - 120 grams;
• cream - 300 ml;
• butter - 120 grams;
• flour - a spoon;
• spices - to taste.

Cooking process:

• Rinse seafood and chop finely.
• Cheese - it is better to take hard varieties - you need to grate coarsely. Cut melted cheese into small cubes.
• Put the seafood in a heated saucepan with a little oil. Stirring constantly, cook them for five minutes.
• Add 150 ml of cream and prepared processed cheese to the seafood. Reduce heat and simmer covered for about five minutes.
• In another saucepan, melt the butter, fry the flour and pour in the cream. Constantly kneading, bring to the desired density. Add grated cheese and mix well
• Put the seafood filling on the dough sheets first, and then the cream cheese sauce. Alternate layers until you run out of ingredients.

Cook the dish for 20 minutes at medium temperature.

Neapolitan lasagna - a delicious dinner for the whole family

Neapolitan lasagna from classic recipe differs in that minced meatballs are placed in it. And instead of the usual bechamel sauce, tomato sauce is used, which is prepared from a tomato in its own juice.

Ingredients:

• bow - a thing;
• carrot;
• celery - stalk;
• tomatoes in their own juice - a liter;
• eggs - five pieces;
• minced meat - 410 grams;
• mozzarella - 160 grams;
• parmesan (or any other hard cheese) - 70 grams;
• sheets - packaging;
• red dry wine - 50 ml.

Cooking:

1. Lasagna sheets need to be boiled until half cooked.
2. Cut and stew the vegetables, adding a couple of tablespoons of olive oil and wine. The liquid should evaporate by half.
3. Mash the tomatoes and bring to a boil along with the juice. Reduce slightly to thicken the sauce.
4. Grate Parmesan. Add it to the minced meat, knead and make meatballs. Fry them in a pan and transfer to tomato sauce.
5. Boil the rest of the eggs and cut into slices. Do the same with mozzarella.

Now we form the lasagna. First layer - dough sheets, then meatballs in tomato sauce, then mozzarella and egg. We bury the sheets and so on until the end, until all the ingredients run out. The top layer is lasagne sheets.

Before placing the pan in the oven, cover it with several layers of foil. Cook the dish for 20 minutes at a temperature of +200.

How to make lasagne sheets at home

Lasagna sheets can also be made at home. They will turn out even tastier than store bought. The main thing is to know some subtleties.

For the test, ordinary flour is not suitable. To get the “correct” dough, you need to mix rye flour and plain white flour in a 1: 1 ratio.

And when kneading the dough, observe such proportions. For 400 grams of flour mixture, take 5 eggs and 3 tablespoons of water.

You can also add ground food bran to ordinary baking flour - 80 grams of ground bran is taken for 300 grams of flour. Add 4 eggs to the dough while kneading.

To improve the color and taste of the dough, you need to add turmeric to it. Calculation - for 500 grams of prepared flour, a spoon (with a small slide) of spice is taken.

I suggest watching a video recipe for making classic meat lasagna

Italian cuisine has firmly entered our lives. The pizza is almost everyday dish, and various quick variations have been invented on its theme. But the recipe with bechamel sauce by the hostesses is still very poorly mastered. Whatever you say, it is still quite difficult to perform. However, occasionally you can still treat yourself and your family to this delicious dish.

To make it easier to master the step-by-step, we will divide it into separate stages and describe each of them in detail.

Minced meat preparation

Beef is the best for this purpose. And it is advisable to cook minced meat from it yourself. A package of 250 grams of finished sheets will require three quarters of a kilo of meat. The recipe for minced meat lasagna with bechamel sauce includes the preliminary creation of meat sauce. In this case, the following sequence is observed:

1. Finely chopped onion (a lot, four large pieces) and garlic, 3-4 cloves. It is not worth pushing through, you need to work with a knife.
2. A large carrot is rubbed through a coarse grater.
3. Almost half a kilo of tomato is scalded, doused cold water and get rid of the skin. After that, the skin is peeled off from them, the tomatoes are cut into small cubes.
4. A bunch of celery is minced.
5. A frying pan with vegetable oil is heated; garlic and onions are allowed in it until transparent.
6. Next, carrots are poured into them and stewed for about five minutes.
7. Next comes half of the celery.
8. After another couple of minutes, minced meat is laid and stewed until it acquires an even brownish color.
9. A glass of red dry wine is poured. Extinguishing lasts about 10 minutes.
10. Pour in the tomatoes and the remaining celery, salt and pepper. The pan is left on low heat for half an hour.

Finally, the meat sauce is seasoned with oregano and removed almost immediately.

Most important: béchamel sauce

Some novice cooks with béchamel sauce are intimidated by the latter. They got the impression that the sauce is very difficult to prepare, and they hesitate to take on its creation. Meanwhile, the process is accessible even to beginners. A liter of milk is boiled, a bay leaf and a quarter of a spoonful of nutmeg are lowered into it, the vessel is covered and left alone for ten minutes to infuse. Half a pack of good butter (100 grams) is melted in a thick-walled dish, five tablespoons without a hill of flour are poured into it and fried to a light nutty flavor. Lavrushka is removed from the milk, and it is slowly, with stirring, poured into the cauldron. As it starts to boil - the sauce is ready, it remains only to salt it. If it is watery, you can boil it down a little. But do not overdo it: the recipe for lasagna with minced meat with bechamel sauce implies that the sauce will be poured, not laid out in pieces, so the density should be brought to the consistency of market sour cream, but no more.

Step by Step Lasagna Recipe: Assembly

Intermediate stages are passed, we proceed to the final steps.

1. A third of a kilogram of cheese is rubbed. parmesan is desirable, but homemade lasagna is delicious with another favorite in your family.
2. The baking sheet or form is smeared with fat or oil from the inside.
3. The instructions for the sheets are being studied: some must be boiled before cooking. If there is such an indication, it is carried out according to the recommendations on the package.
4. The bottom is laid out in sheets (usually it takes 4 pieces).
5. Half of the minced meat is distributed over the sheets.
6. The meat sauce is spilled 1/3 of the bechamel and 1/3 of the cheese wakes up.
7. Lasagna sheets are laid out, and steps 5-6 are repeated.
8. From above, the structure is covered with the remaining sheets, on which the remaining sauce is distributed.
9. The collected lasagna in the oven should stand for about forty minutes. Then she sprinkles with reserved cheese and returns to the oven for another ten minutes.

When an appetizing crust forms, the dish is ready - you can call your family for dinner.

Lasagna sheets

Enthusiast cooks or those who have not been able to find a ready-made base can make the sheets themselves. The process is quite simple, although it takes time. A rather steep dough is kneaded from a glass of flour, two eggs and three tablespoons of dry white wine. It is wrapped in a film and left warm for an hour. The ball is then divided into four parts; each rolls out as thinly as possible, ideally a millimeter and a half. Water is boiled in a large wide saucepan, a couple of spoons are poured into it. sunflower oil. It is necessary so that the dough does not stick together. The layers are lowered in turn into salted boiling water and boiled for about five minutes. Then the sheets are dried; if the lasagna is not cooked immediately, then you need to store them in the freezer.

Creativity

An improved recipe for lasagna with minced meat with bechamel sauce is very interesting. The dish turns out even richer in taste. True, some additional tweaks are required. Meat is taken half as much, the rest of it is replaced with mushrooms. Champignons are what you need. If you have raw mushrooms, they need to be fried in a separate pan with onions, and then pierced with a blender. If you bought sterilized ones, just drain before grinding. Alternatively, finely chopped mushrooms are added directly to the minced meat when it reaches half readiness. When assembling lasagna, if you have mushrooms and minced meat cooked separately, you put them in layers: meat - mushrooms - bechamel - cheese.

Lasagna in Russian

Our inventive home chefs have managed to adapt the dish to their abilities and tastes. Homemade lasagne sounds great, replacing traditional sheets with homemade pancakes. You can fry them according to your favorite recipe, only you need to add a little diluted starch to the dough so that the pancakes are a little dry. In meat sauce, the amount of liquid-giving ingredients (wine and tomatoes) is somewhat reduced. You can completely limit yourself to frying minced meat with spices. Bechamel is being prepared regular recipe, but becomes thicker. The assembly is consistent with the described rules. But baking will be shorter: if you have up to a dozen pancake layers, the lasagna will stay in the oven for only a quarter of an hour.

Don't be lazy, make some lasagna this weekend: your family will surely appreciate the effort as this Italian dish is really delicious.

Lasagna Recipes

Learn to cook classic sauce bechamel for lasagna. A visual video tutorial that will help even beginners to cope with the preparation of the sauce.

25 min

180 kcal

5/5 (4)

We all love various sauces, because they give our dishes richness and piquancy. Even the taste of ordinary pasta can completely change delicious sauce. Many have heard intriguing and in French beautiful name bechamel sauce. This is a classic base sauce based on flour, butter and milk. And adding spices or cheese, we get a thick, spicy taste. Bechamel sauce is served separately for both fish and meat. But, no doubt, bechamel is the same sauce for cooking lasagna. It is easy to prepare and the ingredients are very simple.

Kitchen appliances: thick-based stewpan, whisk or spatula, knife, teaspoon, grater.

Ingredients

Important! Depending on how much sauce you need, you can easily calculate the proportions of the main ingredients for bechamel. This is 1 part butter, 1 part flour and 10 milk. For example, if you take 40 g of butter and flour, then 400 ml of milk will be needed. If you have a lot of sauce, you can store it in the refrigerator, and reheat before serving or using.

Step by step instructions on how to make bechamel sauce for lasagna

Important! If you are unable to get a lump-free mixture, you can pass the sauce through a sieve or use a blender to mix.

Bechamel sauce is ready! Now you can add it to the layers of lasagna, and brush the top layer with sauce and sprinkle with grated cheese.

video recipe

See also simple and quick recipe how to make bechamel sauce, in our video:

If you are going to cook, you may be interested in other filling options, such as or. In summer, light is especially good -