Lasagna is another symbol of Italian cuisine, no less significant than pasta and pizza. This dish is a multi-layer casserole made from thin sheets of dough, between which layers of filling and bechamel sauce are placed. The top of the lasagna is covered with a golden-brown cheese crust. Interestingly, the ancient Greeks prepared a similar dish, calling it “lasanon” - “hot plates”. The first recipes for lasagna appeared in Italian cookbooks in the 13th century, but in our time lasagna has turned into an international dish that can be prepared at home.

How to cook lasagna: make the dough

The dough for lasagna is made in the same way as for pasta - from durum wheat. You can buy ready-made dry lasagna sheets in stores, but it is best to prepare the dough yourself, in which case the lasagna will turn out especially tender, juicy and tasty.

The lasagna dough is kneaded like dumplings - the flour is collected in a mound, an egg is broken in the middle, salt and olive oil are added. Classic proportions: 250 g of two types of flour, 4 eggs, a pinch of salt and 1 tsp. olive oil. The dough should be tight so that when cooking it does not spread, but retains its shape. After kneading, the dough is wrapped in cling film and left for half an hour in the refrigerator for the traditional “rest”.

A sausage is formed from the “rested” dough and cut into pieces, each of which is rolled out into a thin layer about 2 mm thick and cut into squares or rectangles the size of the mold in which the lasagna will be baked.

Cooking lasagne sheets

The dough is boiled in the usual way, like pasta - in boiling salted water; To prevent the products from sticking together, add a little olive oil to the water. It is better if the sheets remain slightly undercooked, as Italian chefs recommend - “al dente” (“to the tooth”). In this case, the dish will turn out tastier and healthier.

All toppings are good - choose to taste

The meat filling is made from any minced meat or sausages with the addition of onions and vegetables: the ingredients are fried with spices, then stewed for 15–20 minutes with tomatoes or tomato paste. A combination of ground beef, pork and chicken, as well as a combination of meat with fruits, such as pineapples, is considered successful.

The seafood filling, which is prepared from boiled mussels, shrimp and squid, is very tasty. Next, the seafood is stewed with the addition of a glass of water and tomatoes; for piquancy, you can add parsley and nutmeg to the filling. Also used as filling are eggs and any fish, generously seasoned with spices and herbs.

Mushroom filling is made from any mushrooms and vegetables, for example, champignons, eggplants, zucchini, bell peppers and onions go well together. Vegetables and mushrooms are fried, then stewed with tomato paste or tomatoes, then mixed with bechamel sauce. Cheese fillings are very popular, and fruits, berries, dried fruits and nuts are suitable for sweet lasagna - the finished dish is decorated with whipped cream and chocolate on top. In general, the filling for lasagna gives room for creativity, so you can experiment with any products - Italians are very fond of culinary improvisation.

Cooking lasagna at home: choosing cheese

The ideal cheese for lasagna is, of course, Parmesan, which is sometimes mixed with mozzarella, ricotta or mascarpone. The fact is that the combination of Parmesan with these cheeses gives the dish tenderness, juiciness, piquant taste and pleasant aroma. But you don’t have to limit your imagination to only two types of cheese; you can use any hard cheeses with a bright and slightly pungent aroma and soft, delicate cheeses with a delicate taste. Whether to sprinkle cheese on each layer of the dish or just on the top plate is a matter of recipe and personal preference.

Which sauce is better?

The classic sauce for this is bechamel, it is very easy to prepare. Fry in 50 g of melted butter 2 tbsp. l. flour, pour in 500 ml of cream in a thin stream, cook for 2 minutes until the sauce thickens, then season the bechamel with salt, pepper and nutmeg. Stir the sauce thoroughly until smooth. By the way, cream can be replaced with milk or meat broth.

Also suitable for lasagne tomato sauce with spices and smoked meats, cream sauce, broth-based gravy. Do not skimp on the sauce for this dish so that the dough sheets are well soaked and the dish is juicy.

Choosing dishes

To prepare lasagna, you will need thick-walled dishes in which the dough will not burn - after all, the dish will simmer for 40 minutes at a temperature of 200 ° C. In other words, the cookware must be heat-resistant and reliable; a form made of ceramics and fireproof glass, cast iron cookware or a container with non-stick coating.

Bake lasagna

So, you have cooked the dough sheets, prepared the filling, grated the cheese - all that remains is to assemble the lasagna into a multi-story structure and bake it in the oven. Grease the pan with olive oil and lay out the layers, each layer being made according to the following scheme: lasagne sheet, filling, sauce, grated Parmesan. There can be as many such layers as you like - up to seven; the topmost layer is smeared with sauce and sprinkled with Parmesan cheese again. This is necessary so that a golden crispy crust is formed during baking in the oven. Ready lasagna can be decorated with herbs or fried nuts.

Cooking lasagna at home: secrets of Italian chefs

When kneading the dough, it is best to take two types of wheat flour - higher and second; lasagna experts say that in this case the dough turns out tastier.

If during the kneading process you feel a lack of moisture and the dough crumbles, under no circumstances should you pour water into it; it is better to add an egg or a little olive oil, as water will make the dough hard.

If you bought ready-made sheets of dough to prepare lasagne at home, carefully study the instructions on the package, as some manufacturers recommend not boiling the sheets, but simply soaking them in water - it all depends on the composition and method of preparing the dough.

Italians lay the dough squares crosswise - that is, the new layer of dough should be perpendicular to the previous layer. This makes the lasagna more stable, so it doesn’t fall apart when cut and looks aesthetically pleasing. If we cook lasagna at home in a slow cooker, we should place sheets of parchment paper on the bottom of the bowl to prevent the dish from burning. The lasagna is wrapped in parchment before cooking in the oven, or even better, use a baking sleeve.

Homemade Neapolitan lasagna recipe

Once you have learned how to make lasagna at home in classic version, try making this dish with eggs and meatballs according to the Neapolitan recipe.

Boil the dough sheets. Chop 1 carrot, 1 stalk of celery into cubes, chop 1 onion into rings and simmer the vegetables in a frying pan with a little olive oil and 50 ml of dry red wine - cook the vegetables until half the liquid has evaporated. Bring 1 liter of tomatoes in their own juice to a boil; they should simmer over low heat.

For the filling, cut 60 g of Parmesan cheese into thin slices, mix it with 1 raw egg and 400 g of minced beef. Make small meatballs, fry them in a frying pan in vegetable oil and add to tomato sauce. Cut 5 boiled eggs and 150 g of mozzarella into thin slices.

Place layers of boiled dough and filling into the mold in this order - lasagne sheet, sauce with meatballs, mozzarella with eggs - and so on in several batches. Fill the entire pan and top the lasagna with grated Parmesan. Bake it for half an hour in the oven at 200°C and enjoy the exquisite taste of Italian cuisine.

Lasagna with fish and spinach

This unusual one looks beautiful and has a delicate taste. To prepare it, boil 12 sheets of dough and make bechamel sauce - fry 40 g of flour in 40 g of butter, add 350 ml of milk, simmer the sauce for 5 minutes, season it with salt, pepper and nutmeg.

Warm in 1 tbsp. l. vegetable oil 300g frozen spinach until soft, then quarter 4 tomatoes, mix the vegetables with the sauce and dill, which will make the bechamel more fragrant and expressive.

Place sheets of dough in a greased form, first the cod fillet, and then the sauce, which should be sprinkled with grated Camembert. For 300 g of cod you will need 100 g of cheese, the number of layers depends on the height of the mold, the main thing is to cover the last layer with cheese. Bake lasagna for 35 minutes at 200°C and try it, you will definitely like it!

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Lasagne, along with pizza, has literally become the hallmark of Italian cuisine. This is a dish made from several sheets of dough with a variety of fillings, sauce and cheese.

History of the dish

According to some historians, a dish similar to lasagna was known in ancient Rome. His recipe in modern version appeared in the province of Emilia-Romagna. Here is the city of Bologna, of which it is recognized as a culinary masterpiece. That is why traditional way The preparation of this dish is considered lasagna bolognese.

Subsequently, lasagna began to be prepared throughout Italy. Practically in each region there are own secrets the creation of this “work of Italian classics”.

IN different regions Italy add different varieties cheese, the composition of the sauce and filling are different. Somewhere the dish is prepared with regular tomato sauce, somewhere - exclusively with Bechamel sauce. Among possible options fillings – minced meat, seafood, sausages, vegetables, fruits and berries.

Ingredients

Recipe for making Italian lasagna at home requires the following ingredients:

• pasta or lasagne dough;
• cheese;
• sauce;
• filling.

Paste

Exists some in various ways preparations:

• make your own pasta;
• buy lasagne sheets from the store in finished form;
• don't use paste at all, but transfer the filling with lavash, pasta, puff pastry or pancakes.

If you want to make traditional Italian lasagna, It’s better to make the dough yourself.

By classic recipe for preparing dough for lasagna sheets at home you will need:

• premium flour - 250 grams;
• 2nd grade flour or durum flour (GOST 16439-70 must be indicated on the packaging) - 250 grams;
• eggs - 4 pcs.;
• olive oil - 1 tsp;
• salt.

High-grade flour and durum flour (made from durum wheat) are mixed and poured onto the table in a heap. Make a hole in the center of the slide and pour the eggs into it. Then add salt, olive oil and knead the dough. Please note that this is a rather long process. When the dough becomes plastic, it's ready.

Place the finished dough in the refrigerator to rest for about half an hour. Then they take it out, roll it into an oblong sausage and cut it into equal pieces. Each piece is rolled out thinly. The thickness of the finished layer is 1.5-2 mm.

If you are using store-bought paste, Be sure to read the cooking instructions on the package. Some types of leaves are first boiled, others are simply soaked in water.

To boil the pasta, you need to boil water (1 liter per 100 g), add olive oil (thanks to it the pasta will not stick together), salt and place the sheets one by one in a pan with boiling water. Boil until half cooked or “al dente” (Italian: “by the tooth”).

Sauce

There are a great variety of sauces for lasagna: tomato and cream, based on broths and with the addition of all kinds of sausages or smoked meats, with vegetables and seasonings. Nevertheless, Bechamel remains the classic sauce for this dish.. Another popular sauce for various types of pastas and pasta is Bolognese.

Like other ingredients, you can buy them at the supermarket, but your culinary experiment will be much more successful, if you prepare Bechamel or Bolognese in your own kitchen.

"Béchamel"

You will need the following products:

• 50 grams of butter;
• 0.5 l cream;
• 2 tbsp. spoons of flour;
• salt.

Melt butter in a saucepan, add flour and fry for 2 minutes, stirring constantly. At this time, heat the cream in another saucepan, bringing it before high temperature, but not letting it boil, add salt.

It is very important that the cream is hot, this will reduce the possibility of lumps forming in the sauce. Cream is added in small portions to the fried flour, stirring continuously. The sauce is ready! The consistency should be similar to sour cream..

In "Béchamel" can you add some seasonings?, and replace the cream with milk or meat broth.

You can watch the recipe for classic Bechamel in the video:

"Bolognese"

To prepare the sauce, take:

• 600-700 grams of minced pork and beef;
• tomatoes – 5-6 pcs. (they can be replaced with 400 g of canned tomatoes);
• onions – 2-3 pcs.;
• 2 cloves of garlic;
• dry wine – 100 ml;
• butter - 1-2 tbsp. spoons;
• olive oil - 4-5 tbsp. spoon;
• fresh parsley or basil;
• salt;
• pepper.

The tomatoes must be washed and the skins removed. To do this, make a cross-shaped cut in place of the stalk of each tomato and pour boiling water over. After two minutes they are transferred to cold water. The skin will come off easily.

After this, the tomatoes are crushed in a blender, the peeled onions, garlic and herbs are finely chopped. In a saucepan heat butter and olive oil together, lay out the onion, salt, pepper and fry until soft.

Add 1 clove of finely chopped garlic, fry for another minute and transfer the onion and garlic from the saucepan to a bowl, leaving the oil in the saucepan. Place minced meat in it and fry it, separating large lumps with a spatula, until cooked over medium heat.

Then add tomatoes and fried onions to the minced meat, mix, pour in wine and simmer for 3 minutes, stirring continuously. The sauce remains to be salted, peppered and simmered at low temperature under the lid for about half an hour. Add greens and a second clove of garlic to the finished Bolognese, mix and leave to finish under the lid.

If desired, you can sweeten it a little or add tomato sauce.

You can see another recipe for Bolognese sauce in this video:

Cheese

In lasagna according to the classic recipe cheese must be added. For lasagna, Bolognese is exclusively Parmesan. Other variations of this dish allow the use of mozzarella or ricotta, as well as their combinations. Parmesan and mozzarella will add sharpness and tenderness to the lasagna. Hard cheeses will be good in a duet with soft, creamy ones.

The required amount of cheese and method of preparation depend on the recipe. Sometimes every layer of lasagna is sprinkled with cheese, sometimes only the top layer. There are types of lasagna that, in addition to pasta, are prepared only with cheese and sauce.

Do you want to learn how to make Italian cheeses with your own hands? Meet a great cheese recipe.

Filling

In principle, it can be anything, from meat to vegetables and fruits.

Classic lasagna - with minced meat, of course., the recipe for which is very simple. Traditionally, minced meat is simply fried with vegetables and onions and stewed with tomatoes or tomato sauce.

Seafood is also an excellent filling for this dish. To prepare it, take peeled shrimp, mussels and squid in equal proportions (about 200 g each), boil them until half cooked, and then simmer in a frying pan with finely chopped tomatoes, olive oil, a glass of water and a bay leaf for about 15 minutes. Shortly before readiness, add chopped parsley.

This stuffing combined with Bechamel sauce and cream cheese. Sauce is poured into the bottom of the mold, then a layer of pasta is laid out, seafood is placed on top, then the sauce is again greased and sprinkled with cheese. This is repeated several times. Bake lasagna with seafood in the oven for about 40 minutes.

How to cook lasagna with minced meat at home - watch the recipe for cooking at home in this video:

Delicious non-standard recipes

Vegetarian

To prepare vegetable lasagna at home using this recipe you will need:

• 5-6 sheets of paste;
• 200 grams of champignons;
• eggplant;
• 2 bell peppers;
• zucchini;
• bulb;
• Parmesan;
• Mozzarella;
• Bechamel sauce;
• olive oil;
• tomato paste;
• salt.

First you need to fry the finely chopped champignons. Cut the eggplant, zucchini and peppers into cubes. Then pour olive oil into the pan, fry the chopped onion, add vegetables and fry everything together for a few more minutes. Add 1-2 tablespoons of tomato paste to the vegetables, then simmer for 10 minutes. When the vegetables have cooled down a bit, champignons and Bechamel sauce are added to them.

A sheet of pasta is placed in a greased form, with vegetable ragout and mozzarella on it. In this way, at least 5 layers are made. The dish is baked in the oven for about half an hour.

Dessert

To prepare this dessert in Italian style you will need:

• 3-4 sheets of paste;
• 400 grams of canned cherries;
• 0.5 kg of cottage cheese;
• 100 ml cream;
• 4 tbsp. spoons of sand for berry filling;
• 50 g sand for curd filling;
• 1 teaspoon cinnamon;
• 1-2 tbsp. spoons of chopped almonds;
• 1 tbsp. spoon of lemon juice;
• 1 packet of vanilla sugar;
• butter (for greasing the mold).

Canned cherries without syrup are mixed with almonds, cinnamon and sugar to make the berry filling. For the curd filling Beat cottage cheese, cream, vanilla and regular sugar and lemon juice with a mixer until homogeneous mass.

The pasta should be boiled until tender and cooled. Place a layer of pasta in the prepared pan, then a layer of curd filling, then a layer of berries, and so on, layer by layer. Dessert is being removed in the refrigerator for at least an hour. Before placing on the table, the dish can be coated with whipped cream and sprinkled with nuts.

Cold with fish

Connoisseurs of Italian dishes will definitely take into account, in addition to examples of classic pizza, a recipe for a dish such as lasagna. What is lasagna in a nutshell? These are layers of unleavened dough, rolled out thinly, between which some kind of minced meat is laid, each layer is poured with sauce. Then all this splendor is baked in the oven. So, a recipe for homemade lasagna with bechamel sauce.

Recipe for lasagne with minced meat and béchamel sauce

A hearty version of lasagna. Although in summer period In Italy, lasagna is usually prepared with vegetables or mushrooms.

The most important thing is to buy sheets of lasagna dough (usually sold in the pasta department). However, you can prepare such thin sheets yourself from ordinary unleavened dumplings or dumplings. The main thing is to roll them out very thin, like cutting noodles.

In addition to packing lasagne sheets (half of this pack, you don't need much), you will need: milk (one liter), dry red wine (five tablespoons), olive or vegetable oil(two spoons), wheat flour (50 grams), one onion, butter (50 grams), one carrot, salt and pepper, a pinch of nutmeg, minced beef, chicken or pork, hard cheese (200 grams), tomato paste (2 spoons).

Preparing Bechamel sauce

For it, you need to melt the butter in a saucepan or cauldron, pour in flour, stirring vigorously, pour in half a glass of milk in a thin stream, also stirring vigorously. Now add the heated remaining milk in a thin stream (leave another half glass of it for the filling) into the cauldron. Add nutmeg, salt, and other spices as desired. Cook while stirring until slightly thickened. If you didn't mix well and there are lumps left in the sauce, just rub them through a sieve. Leave the sauce aside. Let him insist.

Preparing the filling

Chop the onion, chop the carrots or cut them into small cubes (vegetables are naturally peeled before doing this). Vegetables are sautéed in butter or vegetable oil. Minced meat is added to them and everything is fried together for three minutes. Tomato paste is added to the contents (you can dilute it in water so that it is not too thick), wine, pepper, and salt. The heat is reduced, the milk that we left for minced meat is added. Simmer the filling for 20 minutes. And turn off the fire.

Grate the cheese on a coarse grater. Place the dough sheets on a baking sheet greased with vegetable oil, or preferably in a rectangular shape. Place a small layer of minced meat on the dough, pour over the sauce, and sprinkle with cheese. Again a layer of dough leaves, again minced meat, sauce, cheese. Dough again, then minced meat, sauce, cheese. That is, you should get three layers. The lasagna is baked until done in a preheated oven at 180 degrees. Served in portions on separate plates.

Huge scope for culinary experiments is provided by housewives with such a dish as lasagna. The recipe for preparing it at home is published below. These are selected options with various components - meat, poultry, vegetables, which will allow you to diversify the menu.

According to this recipe, the filling for the treat in question will be based on minced beef. Take half a kilo of it. Other ingredients: 14 sheets of dough, 420 ml of tomato sauce, onion, 70 g of Parmesan, half a stick of butter, 2 large spoons of flour, 4 tbsp. fat milk, salt.

1. To prepare the sauce, flour is fried in butter. Milk is slowly poured into the resulting mass. After boiling, the liquid is cooked for 12-14 minutes until thickened. You can add salt and white pepper to taste.
2. The minced meat is finely kneaded with a fork and fried with onion cubes. Next, it is poured with tomato sauce and simmered for about 20 minutes.
3. Layered sheets of dough - sauce - meat filling - grated parmesan are laid out in a greased form. They repeat until the food runs out. The last layer will turn out cheesy.

Lasagna with minced meat is baked in the oven for 25 minutes.

Chicken recipe

This delicate and simple dish is prepared very quickly, and its taste will definitely delight both guests and family. Ingredients: 12 sheets of dough, 1 tbsp. heavy cream, chicken breast, half a stick of butter, 900 ml of milk, 3 large spoons of flour, 300 g of any hard cheese and 130 g of Parmesan, a pinch of nutmeg, salt.

1. Poultry fillet is boiled in salted water and finely chopped.
2. Both types of cheese are grated on a coarse grater.
3. The chicken is poured with cream and simmered in a frying pan until the liquid thickens. You can immediately add salt to taste.
4. To make the sauce, flour is fried in melted butter (until golden), then hot milk is poured into the ingredients. The ingredients are mixed well so that no lumps appear.
5. The sauce is seasoned with salt and nutmeg and then simmered until it thickens.
6. The mold is greased with the resulting mixture. Next, the first sheet of dough is laid out on it. The layers will be as follows: dough - chicken - two types of cheese - sauce. They repeat until the food runs out.
7. Bake for 55 minutes in a very hot oven.

The finished dish is served with chopped herbs.

With added mushrooms

You can diversify the traditional Italian recipe by adding champignons. You need to take half a kilo of mushrooms. Ingredients: a pack of lasagne sheets (250 g), 600 g minced chicken, onion, 380 g hard cheese, 1 tbsp. sour cream, salt, 900 ml of milk, 4 large spoons of light flour, half a stick of high-quality butter.

1. The chicken is boiled until cooked and cut into small pieces.
2. Finely chopped onion is sautéed until appetizingly golden. Next, the vegetable is fried with thin slices of mushrooms until the latter are ready.
3. In a separate frying pan, fillet pieces are poured with sour cream. The mass is salted and simmered for 7-8 minutes.
4. To make the sauce, flour is fried in butter, then milk is poured in, and the mixture is simmered until thickened.
5. The products are placed in the mold in the following order: sauce - sheet of dough - chicken with sour cream - sauce - grated cheese - sheet of dough - mushrooms with onions - sauce - grated cheese.
6. The last leaf is generously poured with sauce and sprinkled with cheese.
7. Cook for 45 minutes in a hot oven.

Lasagna can be served hot or cold.

Vegetarian lasagna with vegetables

For vegetarians there is a separate easy recipe the dish under discussion. Ingredients: 6 sheets of dough, half a jar of pitted olives, carrots, large bell peppers, 2 tomatoes, 160 ml water, 2 large spoons of tomato paste, salt, 2 small. spoons of granulated sugar, a mixture of Italian herbs, ready-made bechamel sauce, 180 g of Adyghe cheese and 320 g of any hard cheese.

1. Grated carrots, sweet pepper slices and tomato cubes are fried in heated oil.
2. When the vegetables have softened enough, you can salt, sweeten, add water, tomato paste and Italian herbs. The mass will simmer for 7-8 minutes.
3. Each layer of dough is smeared with sauce, then poured with vegetable filling, sprinkled with a mixture of two types of grated cheese.
4. The last of them is decorated with halves of olives.
5. Bake for 45 minutes.

If you wish, you can not fry the tomatoes, but simply cut them into thin slices and place them on top of the vegetable filling.

How to cook from pita bread?

This version of lasagna can be called lazy. For the filling, take half a kilo of mixed minced pork and chicken. The remaining ingredients: 3 sheets of pita bread, onion, garlic to taste, a glass of heavy cream, 2 juicy tomatoes, 230 g of grated cheese, half a stick of butter, 3 large spoons of light flour, a pinch of Italian herbs and nutmeg, salt.

1. Minced meat with onion cubes are fried to an appetizing crust.
2. Skinless tomatoes are cut into cubes and poured into the meat. A glass of water is poured there. The mass is simmered until the liquid has completely evaporated.
3. Flour with chopped garlic is fried in butter. This is where the cream is poured. The sauce is cooked until thickened, stirring constantly. Next it is salted to taste and seasoned with spices.
4. The cheese is grated on a fine grater.
5. The first sheet of pita bread is placed in a mold greased with sauce. The filling, grated cheese and more sauce are distributed over it. Layers are repeated.
6. Lavash lasagna is baked in the oven until golden brown.

It is enough to cook for about half an hour.

With minced meat, tomatoes and cheese

Tomatoes add juiciness to the filling. The main thing is to choose ripe, meaty vegetables. Ingredients: 380 ml cream, a pack of lasagna sheets (250 g), 90 g parmesan, 60 g butter, 40 g light flour, a pinch of nutmeg, salt, onion, 3 tomatoes, carrots, 1.5 tbsp. water, 370 g minced meat.

1. First, all the chopped vegetables are well fried in hot oil. Then they simmer with the minced meat mashed with a fork. The mass is filled with water and simmered on low heat for 20 minutes.
2. Bechamel sauce is prepared from butter, flour and cream. It is salted to taste and sprinkled with nutmeg.
3. The cheese is grated using a coarse grater.
4. The mold must be greased with sauce so that the bottom of the treat does not dry out. Next, the layers alternate in the following order: sheet of lasagne dough - minced meat with vegetables - cheese - sauce. The last row will turn out cheesy.
5. Cook for 35-45 minutes at medium oven temperature.

You can use any minced meat, but it is better to choose a mixture of two types of meat.

Pasta recipe with bolognese sauce

You can even use regular pasta cones to make lasagna. They need to take 270 grams. Other ingredients: 2 onions, carrots, 680 g minced meat, 2 large spoons of tomato paste, salt, 3 tomatoes, 1 tbsp. cream, a pinch of a mixture of peppers and nutmeg, 60 g butter, 160 g hard cheese.

1. For the red sauce, very finely chopped onion and grated carrot are fried until soft. Add minced meat mashed with a fork and a little boiling water to the listed ingredients. The ingredients are simmered together for a couple of minutes.
2. Next, put tomato cubes without skins and paste into the frying pan. The contents are salted, peppered and simmered until it becomes a sauce for 25 minutes.
3. For white sauce, flour is fried in butter and poured with hot cream. Nutmeg is added to the mixture. The mixture is simmered until thickened.
4. The pasta is boiled until half cooked. Their first layer is laid out in a mold greased with white sauce. Top with minced meat with vegetables, again white sauce and grated cheese. The layers are repeated until the products run out.
5. Bake for 35 minutes.

The last layer must be cheesy, which will eventually turn into a golden brown crust.

Lasagne sheets for home - step by step recipe

In order not to buy a ready-made base for the dish under discussion, you can make it yourself. Ingredients: 220 g light flour, small. a spoonful of salt, 2 chicken eggs, a large spoonful of olive oil.

1. It is convenient to use a food processor in the process. With its help, all ingredients are combined and kneaded well for 15-17 minutes.
2. The mass will turn out quite stiff and non-sticky. It will infuse in a warm towel for half an hour.
3. The dough is divided into 6 parts, which are rolled out into lasagne sheets.

The blanks should be very thin.

In a slow cooker

Even a “smart pan” can be used in preparing such a treat. Ingredients: 380 g of minced pork and beef, 2 large spoons of tomato paste and the same amount of flour, salt, 310 ml of fat milk, onion, 80 g of butter, a package of lasagne sheets, 170 g of hard cheese, a pinch of a mixture of peppers and nutmeg .

1. In the baking program, onions are fried. After 5-6 minutes the minced meat is added to it. The mass is peppered and salted.
2. Small cubes of tomatoes without skins are laid out with the listed products. The mixture is cooked until it becomes a sauce. Next, it is transferred to another container, and the bowl of the device is washed.
3. In the same mode, the flour is fried in butter. There should be no lumps in the mass. When the mixture boils, milk is poured into it. The sauce is flavored with nutmeg. The thickened product can be poured into another container. There is no need to wash the bowl.
4. The layers of the dish are laid out in the multicooker in the following order: lasagne sheet - white sauce - mixture of vegetables and meat - grated cheese.

Depending on your taste, you can increase the amount of meat used, making the treat even more satisfying.

Of the many dishes of Italian cuisine, our hostesses especially liked lasagna. This is not surprising - it’s delicious, easy to make, it will satisfy the family on weekdays and decorate the table on holidays.

This is a typically Italian dish that has gained incredible popularity all over the world. Lasagna is made from specially prepared sheets of dough, filled with filling, topped with sauce and sprinkled with cheese.

There is an infinite number various options cooking lasagna, like many other Italian dishes. The composition of the filling, sauce, and type of cheese varies depending on the region of preparation. In some areas of Italy, lasagna is prepared with a simple tomato sauce, while in others they use only béchamel sauce.

The filling for lasagna can be either minced meat or various sausages, vegetables, seafood, and even fruits and berries used to prepare sweet versions of this dish. Like most other Italian dishes that have gained recognition outside of Italy, lasagna has undergone significant changes over time.

Today, lasagna is more of a cooking method that involves layering sheets of pasta with various fillings and baking the prepared dish in an oven or oven. Ingredients for filling and sauce today they depend more on the imagination of the cook than on the authenticity of the recipe. For the modern culinary enthusiast, lasagna is an opportunity to bring your culinary skills and imagination to life. However, as when preparing any other dish, when preparing lasagna there are some things to consider. important recommendations and nuances.

The essence of the dish is layers of dough layered with filling. At the same time, they are also poured with sauce and sprinkled with cheese. The variety of this dish lies in the filling. It can be meat (this is the most traditional option), with chicken and champignons, vegetable, mushroom, seafood, sliced ​​sausage, fruit and berry.

1. Pasta for lasagna Now you can buy it ready-made in almost any supermarket, however, without a doubt, the lasagna will turn out much tastier if you prepare the pasta yourself, especially since it is not at all difficult and does not require any special skills. First of all, you will need two types of flour. High-grade wheat flour and second-grade flour, also called durum. If you are afraid of making a mistake with the choice of durum flour, then look in stores for flour whose packaging will have GOST 16439-70. It is under this GOST that Russian industry produces flour from durum wheat, durum flour.
Cooking process: Mix 250 gr. each type of flour and pour it in a heap on the table. Make a well in the center of the slide and pour in four large eggs. Add salt, a teaspoon of olive oil and knead the dough. Wrap the finished dough in cling film and put it in the refrigerator for half an hour. After your dough has rested in the refrigerator, use your hands to form it into an oblong sausage and cut into equal parts. Sprinkle each resulting piece with a small amount of flour and roll it out using a rolling pin or special machine. The lasagna dough should be rolled out quite thin, but it should never be transparent or tear. 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. This lasagna pasta should not be stored for a long time. It's better to cook it at once.

2. If you decide to use ready-made store-bought pasta sheets to prepare lasagna, then pay attention to the cooking method indicated on the package. Some types of ready-made lasagna pasta must be boiled before use, while others only need to be soaked in water.

In order to Boil store-bought lasagna pasta sheets, boil water at the rate of 1 liter of water per 100 grams of pasta, salt it to taste and add 1-2 tbsp. spoons of olive oil. Oil is added to prevent the pasta sheets from sticking together during cooking. Place pasta sheets into boiling water one at a time and cook until half cooked. The finished pasta should be pliable but slightly crispy. The Italians call this method of cooking “al dente” (al dente - Italian “to the tooth”).

3. Another important step in preparing lasagna, often overlooked by inexperienced housewives, is the correct laying sheets of pasta. It is important to remember that the paste sheets should be laid crosswise. On the first layer, all the sheets are laid out in one direction, then the filling is laid out, and on the next layer, the paste sheets are laid out crosswise in relation to the previous layer of paste sheets. This method of laying the sheets will make your lasagna more durable, and when cutting it will not fall apart, which will allow you to serve the lasagna in an even, beautiful piece.

4. Most the best dishes for baking lasagna are smooth square shapes. A square baking dish will allow you to get all the strips of pasta the same size and thus save you a lot of time that you could spend on cutting strips of different lengths for rectangular shape. It is best if the baking dish is made of heat-resistant glass or ceramic, but you can also use a non-stick pan or a thick-walled cast iron pan. But it is better to refuse thin-walled metal or aluminum forms. Lasagna in this form bakes unevenly and often burns.

5. Classic cheeses for lasagna Mozzarella and Parmesan are considered; it is the combination of these two cheeses that gives lasagna its juicy tenderness and at the same time its sharpness and aroma. However, you should not limit your imagination to such strict limits. Any of your favorite cheeses are suitable for lasagna; any types of soft, creamy cheeses go especially well with hard, aged cheeses that have a sharp aroma and pungent taste. When placing cheese in lasagna, follow the recipe. Some recipes call for cheese to be sprinkled on each layer of lasagna, while others advise sprinkling only the last, top layer.

There are lasagna recipes in which only sauce and several types of cheese are used for the filling. Grease a baking dish with olive oil and pour a little bechamel sauce on the bottom, lay out the prepared pasta sheets, brush again with bechamel, arrange large pieces of mozzarella and any blue cheese, sprinkle with grated Parmesan, lay the next layer of pasta, sauce and cheeses, continue laying until 6-7 layers won't work. Spread a thin layer of bechamel sauce on top and sprinkle generously with Parmesan cheese. 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 sauces for lasagna is amazing. These include 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 lasagna sauce is rightfully considered a classic and beloved by most chefs. béchamel sauce . This smooth, thick sauce is not at all difficult to make.

Cooking process: Melt 50 grams of butter in a saucepan, add 2 tbsp. spoons of flour and fry for a couple of minutes, stirring thoroughly. Heat 500 ml in another saucepan. cream, bringing it almost to a boil, but without letting it boil, add salt. The hotter your cream is, the less likely it is that lumps will form in the sauce. Pour the cream into the fried flour in small portions, stirring thoroughly each time. The consistency of the finished sauce should resemble sour cream. You can replace the cream with milk or strong meat broth, and you can also add your favorite spices.

7. Meat lasagna filling, more often called stew, is prepared from any types 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. Very tasty and tender stew for lasagna it turns out if you take equal amounts of pork, lean beef and minced chicken. Heat a little olive oil in a deep frying pan or saucepan 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 minced meat doesn't burn! Then add finely chopped peeled tomatoes or tomato sauce, ground black pepper, Bay leaf and salt. 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 just meat fillings. Lasagna turns out very tasty stew for which it is prepared seafood . Take 200 grams of peeled shrimp, mussels and squid, boil them until half cooked in lightly salted water and place in a deep frying pan with preheated olive oil. Add crushed tomato pulp, a glass of water, bay leaf and simmer, stirring constantly, for 15 minutes. A couple of minutes before it is ready, add finely chopped parsley to the stew.

Prepare béchamel sauce with milk , adding a pinch of nutmeg and black pepper. Pour some bechamel sauce into the bottom of a greased pan, add a layer of lasagna pasta, then seafood ragu, pour bechamel sauce over everything and sprinkle with cream cheese. Repeat this several times. The top layer should be a layer of stew, poured with sauce and sprinkled thickly with cheese. Bake in the oven for 40 minutes at 180 degrees. Serve with any green salad.

9. Without yours special type there was no lasagna left vegetarians. It turns out very tasty lasagna with vegetables and mushrooms . Fry 200 gr. separately. finely chopped champignons. Cut a small eggplant, zucchini and a couple of multi-colored bell peppers into small cubes. Heat olive oil in a deep frying pan, fry finely chopped onion in it, then add the prepared vegetables and fry everything together for a few minutes. Add a little tomato paste to the fried vegetables and simmer for 10 minutes, cool, add fried champignons and bechamel sauce. Place sheets of lasagna pasta in a greased dish, then vegetable stew and pieces of mozzarella, repeat this on each layer, there should be 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, cheese can be replaced with any kind soy cheese or vegetarian cheddar, and prepare the bechamel with vegetable broth or soy milk.

10. In children, and in many adults great success enjoys 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 500 grams of cottage cheese, 100 ml with a mixer until a homogeneous mass is formed. cream, 1 tbsp. l. lemon juice, 1 bag of vanilla sugar and 50 gr. Sahara. Grease a lasagna pan with butter, add a layer of lasagna pasta (boiled until ready and cooled!), a layer of cottage cheese, a layer of berries, repeat until the filling is finished. For this lasagna, 3-4 layers are enough. Place the lasagna laid in this way in the refrigerator for an hour and a half. Serve garnished with whipped cream and sprinkled with chopped nuts.

Lasagna dough

You don't have to be an experienced housewife to make lasagna dough.
To 1.5 cups of flour add chicken eggs (3 pieces), vegetable oil (3 tablespoons), and a pinch of salt.
Knead the dough. It should be dense and tight, so you should add flour when kneading.
The prepared dough should “rest”. To do this, wrap it in cling film and place it on the refrigerator shelf for about thirty minutes.
After this, roll it into a tube and cut it evenly.
Each piece of dough is carefully rolled out. It should be thin.

Lasagna assembly technology

It is almost the same for all types of this dish.
The baking sheet on which the lasagna will be baked is lightly coated with vegetable oil.
Spread a little bechamel sauce on top - a layer of dough.
Place a layer of filling on the dough and sprinkle with cheese. The traditional cheese for this dish is mozzarella or parmesan.
Pour over the sauce and place the dough layer again.
The top, last layer is greased with the rest of the sauce and sprinkled with cheese. Experienced housewives do this: lubricate it thinly, sprinkle it thickly. The result is a ruddy top layer.
Bake lasagna in the oven. 40 minutes at a temperature of 200 degrees is enough.

How to prepare bechamel sauce

It is impossible to prepare classic lasagna without such a sauce.
It will require: butter (120 g), flour (3 tablespoons), milk (1 liter), ground nutmeg (a little bit, on the tip of a knife).
Lightly fried flour is added to the melted butter.
Add milk in a thin stream, stirring constantly.
Add salt and nutmeg.
Continuously stirring, cook until the sauce thickens.
Classic bechamel is ready.

Best lasagna recipes:

Lasagna with chicken and champignons

A very delicate, literally creamy taste and extraordinary lightness make this dish appropriate both on weekdays and on special occasions.
Required ingredients:
– one chicken breast,
– vegetable oil (for frying),
– 0.5 kg of champignons (marinated or fresh),
– cream (200 ml).

Cooking process:
Remove the bones from the breast, disassemble the meat into fibers and fry them with vegetable oil.
Chop the mushrooms and add to the breast.
Fry everything together for ten minutes.
Pour in the cream and simmer covered for about seven minutes.

Lasagna with chicken and parmesan

A surprisingly tender mixture of chicken meat, champignons, cottage cheese with the addition of two types delicious cheese will make the most everyday dinner festive.
Required ingredients:
– boned and skinned chicken breast (300 g),
– fresh champignons cut into slices (1 cup),
– olive oil (1 tablespoon),
- the same amount of flour,
– low-fat cottage cheese (3/4 cup),
- one egg,
– grated mozzarella cheese (one and a half cups),
- clove of garlic,
– grated Parmesan (a quarter cup),
– chopped onions (2 tablespoons),
– greens (dried parsley, a mixture of Italian herbs).

For this original recipe you will also need a glass Alfredo sauce .Here is his recipe.
Bring the cream (450 ml) to a boil using medium heat and stirring constantly. The sauce requires heavy cream.
Reducing the heat, add Parmesan (60 g).
Drop the butter (30 g).
Without stopping stirring, add salt and pepper. Ground black pepper is used.
The sauce is ready, you can start preparing the filling.

Cooking process:
Fry the chicken and mushrooms, adding garlic and onions.
Sprinkle with flour and pour in the sauce.
Having brought to a boil, reduce the heat and leave for five minutes. You should not cover with a lid, but you must stir constantly.
Mix cottage cheese, parmesan, herbs, and egg.
Fold the lasagna, alternating the fillings of chicken and mushrooms with a mixture of cheese and cottage cheese.
Each layer of dough is brushed with sauce and sprinkled with moracella.

Lasagna with chicken and spinach

The spinach in this recipe is used to make the dough.
Required ingredients:
– chicken meat (600 g),
– cheese (100 g),
- two onions,
– tomatoes (120 g),
– spinach (250 g),
– Wheat flour(250 g),
- three eggs,
– butter (80 g).

Cooking process:
Spread spinach puree into flour. To do this, it should be simmered and wiped.
Add the egg, salt, knead the dough.
The dough sheets, cut into strips 1 cm wide, are pre-boiled by adding salt to the water.
The chicken meat is finely chopped and fried with onions.
The flour is fried, tomatoes and salt are added.
Add broth and simmer until done.

Lasagna with chicken and zucchini

This lasagna is especially tender thanks to the vegetables and cheese sauce.
Required ingredients:
– chicken breast (250 g),
- one Bell pepper,
- one onion,
– tomatoes (5 pieces),
– zucchini (1 pc.),
– olive oil, pepper, salt,
– soft cheese (250 g),
- greenery,
- cheese sauce.

For cooking cheese sauce you will need: wheat flour (1 tbsp), butter (50 g), grated cheese (3 tbsp), milk (500 ml).
Heat the milk, add flour, cheese, and salt fried in oil.
Cook over low heat, stirring, for about five minutes.

Cooking process:
All washed vegetables are peeled and cut into slices.
Boil the chicken breast and grind it in a meat grinder.
Soft cheese is cut into slices.
When folding lasagna, minced chicken is complemented with vegetables and slices of cheese.
The top layer is covered with tomato slices and poured with cheese sauce.

Lasagne with vegetables, champignons, herbs and red wine

Ingredients:
For the test:
flour - 400 grams;
salt;
eggs - 5 pieces.
For filling:
onions - 2 pieces;
meat - 500-700 grams;
tomatoes - 1 kilogram.
For the bechamel sauce:
butter - 30 grams;
milk - 1/2 liter;
flour - 2 tablespoons.

Cooking process:
Dough. Pour the sifted flour onto the table in the form of a slide, make a depression in it, add salt and eggs. Knead the dough. Place in a warm place for 20 minutes. Divide into 9 parts. Roll each part into thin sheets. Cook in salted water for 10-15 minutes.
Filling. Pass the meat through a meat grinder and fry with onion (1 onion) in a frying pan, add salt, pepper, spices and simmer with water or broth until it boils. Scald the tomatoes, remove the skin, and crush until pureed. Chop onion (1 onion), fry, add tomato puree, garlic, parsley, basil.
Bechamel sauce. Melt the butter, add flour and milk, and stirring constantly, cook the sauce.
Grate cheese (150 g).
Apply a thin layer of bechamel sauce onto a baking sheet, put a sheet of lasagne, pour over the sauce, put tomato puree on top and cover with meat filling, put grated cheese on top, cover with the next sheet of lasagne and repeat the steps in sequence. The top layer consists of bechamel sauce, tomato puree and spices.
Cooking time in the oven is 30 minutes.

Lasagna with ham

Ingredients:
200 g prepared lasagna sheets
100 g thin slices of processed cheese
100 g boiled ham
2 tbsp. l. butter (+ butter for greasing the pan)
2 tbsp. l. flour
1/2 l milk
1 bunch fresh basil
salt, freshly ground black pepper to taste

Bechamel sauce: Melt the butter in a saucepan, add flour and stir until there are no lumps.
Remove from heat and gradually add milk. Place on the stove again and cook for 10 minutes. , stirring constantly. Salt and pepper Chop the basil, add to the sauce, then beat with a mixer until smooth and green.

Cooking process:
Pour 3 liters of salted water into a saucepan and bring to a boil. Boil the lasagne sheets one at a time for 3 minutes, then remove with a slotted spoon and place on a towel. Preheat the oven to 200°C.
Grease a refractory dish with oil, add a little bechamel sauce, and then a layer of lasagne sheets.
Place bechamel sauce on top, and thinly sliced ​​ham and melted cheese on top.
Repeat this several times (the top layer is ham and cheese). Bake lasagna for 25-30 minutes. Serve hot.
It is important to use fresh basil in this dish.

Lasagne with trout and mussels

Ingredients:
trout fillet - 400 g,
mussels – 1 kg,
lasagna dough - 8 sheets,
fennel, cut into thin strips - 2 pcs.

For the sauce:
mussel broth – 200 g,
butter – 80 g,
starch,
fresh chervil.

Cooking process:
Make lasagna dough or make your own. Boil the mussels and separate them from the shells; save the broth. Boil fennel in water adding a little oil. Cut the trout into pieces and boil in lightly salted water.
Using a mixer, mix the butter with the mussel broth, add starch and beat until the desired consistency is obtained. Place trout, mussels and fennel on the dough. Pour over the sauce and garnish with fresh chervil

Lazy lasagna

Ingredients:
1 medium onion,
1 bay leaf,
250 g “homemade” sausage,
3 cloves garlic, finely chopped or pressed through a garlic press,
1/2 teaspoon chopped or crushed red pepper
1/2 teaspoon salt,
1/4 teaspoon ground black pepper,
250 g “bows” pasta,
1 can (450 g) tomato puree,
2 cups grated cheese,
2 tablespoons tomato paste

Cooking process:
Place 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 frying pan over high heat. Crumble the sausage into the pan and cook, stirring, for 5 minutes, until the sausage is no longer pink. Add the onion and garlic and cook, stirring, for 3-4 minutes until the onion is translucent. Place pasta in 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 to 205 degrees. Drain the pasta. Remove the bay leaf from the tomato sauce. Take a baking tray and place 1/3 of the tomato sauce in it. Layer half the pasta and half the cheese on top, then another 1/3 of the sauce, more pasta, then the remaining sauce. Sprinkle the remaining cheese on top. Bake the lasagna in the oven for 15 minutes or until heated through.

Lasagna Bolognese

Ingredients:
Bolognese sauce:
500g minced meat (beef, beef+pork or beef+lamb);
2-3 tomatoes;
2 tbsp. spoons of tomato paste or ketchup;
salt, pepper, spices (basil, oregano);
4 tbsp. spoons of olive oil.
Bechamel sauce:
1 liter of milk;
120g butter;
3 tbsp. spoons of flour;
a pinch of nutmeg, salt, black pepper.
For pasta:
ready-made lasagna sheets – one package (500g);
200g Parmesan cheese.

Cooking process:
Peel the tomatoes and grind in a blender with the addition of tomato paste.
Fry the minced meat in olive oil, add spices and tomato mass.
Simmer over low heat for about 5 minutes. Bolognese sauce is ready.

Fry the flour in melted butter.
Slowly, with constant stirring, pour milk into the mixture.
Add spices and, stirring constantly, simmer the sauce until thick (10-15 minutes). Bechamel sauce is ready.

Grate Parmesan cheese.
Grease a baking dish with olive oil and pour some Bechamel sauce and Bolognese sauce into the bottom.
Place lasagne sheets over the sauce, slightly overlapping.
Place Bolognese sauce on them, sprinkle with grated cheese and brush with Bechamel sauce.
Repeat the procedure several (3-4) times until you have enough ingredients.
Cover the last layer with lasagna sheets, pour over Bechamel sauce, and sprinkle generously with Parmesan cheese.
Place a piece of butter on top and bake in an oven preheated to 200 degrees for 30-40 minutes.

Lasagna with chicken and cottage cheese

Ingredients:
– Lasagna sheets – 230g;
– Onions – 2 pcs (200g);
– Chicken fillet – 700-800g;
– Champignons – 300g;
– Tomato paste – 150-200g;
- Parsley;
– Basil;
– Dry basil;
– Low-fat cottage cheese – 400g;
– Parmesan cheese (or any other hard cheese) – 100g;
– Mozzarella cheese – 150-200g;
– Egg– 1 piece (60g);
– Salt – to taste;
– Ground black pepper – to taste;
– Olive or sunflower oil– 1 tablespoon (15g);

Cooking process:
Cut the champignons into quarters, chicken breast and onion finely. Heat olive oil in a frying pan and fry the onion until golden brown.
Add champignons and simmer for 7-10 minutes. Add chicken breast. Salt, pepper and sprinkle with dried basil. Cook until the chicken breast turns white.
Then, add tomato paste. Stir and add chopped parsley, salt and sugar to taste. Simmer for 10-15 minutes over low heat.

During this time, prepare curd sauce . Mix the cottage cheese with a fork, add Parmesan, herbs (basil and parsley), salt and pepper, add the egg and mix.

Now we take the form and begin to lay out everything in layers: 1 layer - 1/4 of the meat sauce. 2nd layer – lay out the pasta (just before doing this, prepare the pasta as directed on the package). 3rd layer – 1/3 curd sauce. 4th layer – 1/3 Mozzarella cheese.
Repeat in this sequence two more times.
The final layer will be 1/4 of the meat sauce. And sprinkle 50 g of grated Parmesan on top.
Cover with foil and place in a preheated oven at 200 degrees for 30 minutes.
After 30 minutes, remove the foil and bake for another 10 minutes.

Recipe for vegetarian (lenten) lasagne with eggplant

Ingredients:
300g lasagna sheets, 100-150g zucchini, 30-40ml vegetable oil of any taste (sunflower/olive/walnut, etc.), 2 large bell peppers, 1 each eggplant, potato tuber, medium carrot and large onion, 2 cloves garlic, pepper, salt, any nuts for sprinkling (peanuts/pine nuts/walnuts, etc.).

Cooking process:
How to make vegetarian lasagna with eggplant. Grind the garlic, grate the carrots, chop the onions, sweet peppers and zucchini into thin strips, potatoes and eggplant into circles, chop the tomatoes in a blender. Lightly fry garlic in oil in a frying pan, add onion, then pepper, grated tomatoes, pepper and salt, simmer for 10 minutes. Assemble the lasagna by placing sheets of dough, vegetables in the mold and coating all layers with prepared tomato sauce. The last sheet of dough should be greased with sauce, put the lasagna in an oven preheated to 200 degrees and bake for half an hour, sprinkle with medium chopped nuts.
You can grease this lasagna with vegetarian mayonnaise on top or put plastic vegan cheese and melt.

Often, vegetarian simply means vegetable lasagna – i.e. cooked without meat or meat products. A clear illustration of this is the following recipe.

Vegetable (vegetarian) lasagne with beans and pumpkin

Ingredients: 300-400g green beans, 300ml cream, 150g cheese and peeled pumpkin each, 8 lasagne sheets, 2 bell peppers, 1 carrot, butter/sunflower oil, turmeric, cardamom, curry, black pepper, salt.

Cooking process:
How to cook vegetable lasagna with beans. Grate the carrots on a coarse grater, fry them in oil along with the spices, add sweet peppers cut into strips, simmer, add frozen green beans, then thinly sliced ​​pumpkin, mix and simmer until the vegetables are half cooked, adding water if necessary. Grease a baking sheet, lay out a layer of lasagna sheets, cover with vegetable filling, again lay out a layer of sheets, vegetables - etc. until they are all gone. Do not cover the last layer of lasagna sheets with filling, pour cream over the lasagna, cover with foil and bake in an oven preheated to 200 degrees for half an hour, then sprinkle with grated cheese and keep in the oven a little more until it melts and browns.

For cooking real vegetarian lasagna Without using any animal products, you can use tomato sauce instead of Bechamel sauce, as in the second recipe, and prepare the dough without eggs, using the version of the dough proposed in the first recipe. But the vegetable filling can be very diverse - with potatoes, carrots, onions, zucchini, tomatoes, eggplant, mushrooms, etc. Combine ingredients for lasagna filling to suit your taste, and then the result will always suit your taste. As they say, there is always a way out, so enjoy the present vegetarian dishes Anyone can do it if they want, and you don’t even have to look for special vegetarian products to do this.

Vegetarian lasagne without eggs

You will need: for dough – 1 glass of flour 250 ml, 80 ml of water, 1 pinch of salt, filling – 300g of hard cheese, 200g of Adyghe cheese, 150 ml of water, 2 tomatoes and bell peppers, 1 carrot, ½ can of black olives, 1.5 tbsp tomato paste, 2 tsp. mixture of dried herbs and sugar, 1 tsp. salt, ½ tsp. ground pepper, coriander and turmeric, bechamel sauce.

Cooking process: Mix flour with water and salt, knead into an elastic, dense dough, cover and set aside. Prepare Bechamel sauce from 650 ml of milk, flour and butter. Grate the carrots, cut the sweet peppers into small cubes, fry the spices in a frying pan with a small amount of vegetable oil, then add the carrots, after 2 minutes the pepper, after another 2 minutes add the tomato paste and add 150 ml hot water, season with sugar and salt, simmer until the vegetables are soft. Season the roast at the end with a mixture of herbs, pepper, and stir.

Roll one-sixth of the dough into a ball, then roll out into a flat cake 1mm thick, sprinkling work surface flour. Take a deep round form, grease with bechamel, lay out the first layer of dough, a third of the filling, pour over the sauce, sprinkle with a quarter of grated hard cheese, place the next layer of dough on top, also roll it out, grease with the sauce, sprinkle with olive rings, grated Adyghe cheese, cover with the next layer of dough , repeat the first filling, cover with the next layer, grease it with sauce and cover with tomato slices, sprinkle with Adyghe cheese. Lay out the next layer of dough and cover it with the first filling, cover with the last layer of dough, brush with sauce, sprinkle with hard grated cheese. Cover the lasagna with foil and bake for 45 minutes in an oven preheated to 180 degrees, then remove the foil and brown the dish in the oven for another 10 minutes.

Today, the task of preparing lasagna is greatly simplified by the fact that sheets of dough for this dish can be bought ready-made in almost any supermarket. But often these sheets are made from dough using eggs. Therefore, whether to use them or not is, again, everyone’s personal choice.

For the next lasagna recipe, you can use either ready-made dough sheets or prepare them in the way indicated in the previous recipe - in this case, the next version of lasagna will turn out to be truly vegetarian or, in other words, lean.

Lasagna with Bolognese sauce

Ingredients:
400 grams of lasagna leaves, 150 grams of minced beef and the same amount of pork, a glass of red wine, 1 carrot and 1 onion, 2 celery roots, 6 tablespoons of butter, 1 tube of tomato paste, broth, salt, pepper and cheese to your taste.

Cooking process:
We recommend starting the preparation of lasagna with the sauce. Finely chop the onion, carrots, celery and pour them into a deep frying pan, preheating the melted butter in it. After frying, add minced meat, pour in red wine, tomato paste, add salt and pepper to taste. Stir again and finish preparing the sauce by pouring in 100 grams of broth.
Now let's start lasagna. Boil the lasagna sheets in salted water with a little vegetable or olive oil. Place lasagna sheets in the pan and alternate with Bolognese sauce. It is optimal to take 5 sheets. Sprinkle cheese on top and place in the oven, preheated to 200 degrees, for 12 - 15 minutes. The dish is ready, bon appetit!

Vegetable lasagna

Ingredients:
300 grams of champignons, 600 grams of eggplants, 100 ml. olive oil, 1 carrot, 2 onions, 1 sweet pepper, 200 grams of canned tomatoes, 200 grams of grated cheese, a stalk of celery, half a teaspoon of thyme and the same amount of oregano, 250 grams of dough (lasagna plates), 50 grams of flour, 50 grams butter, 750 ml. milk.

Cooking process:
First prepare the filling. Chop the carrots and one onion, pepper and celery, simmer in 30 ml. olive oil. Separately, also simmer the tomatoes and spices within 15 minutes. Fry the eggplant slices in oil, and also stew the mushrooms and onions in it.
For cooking white sauce fry the flour in butter and pour in the milk, hold for 3 minutes. Pour some white sauce into the pan, place the lasagne slices on top, pour the white sauce over them, and then layer the eggplant, mushrooms and tomato sauce. Brush the plates again with white sauce and repeat the procedure. The top layer is also coated with white sauce, sprinkled with cheese and placed in the oven for 30 minutes at 180 degrees.

Lasagne with spinach and minced meat

Ingredients:
12 plates of lasagne, 4 bunches of green onions, 4 cloves of garlic, 200 grams of tomato, vegetable oil, 100 grams of boiled ham, 200 grams of spinach, 500 grams of minced meat, 4 tablespoons of chopped herbs, 240 grams of mozzarella, 300 ml of cream, 4 eggs , salt and pepper, 80 grams of grated Parmesan cheese, 250 ml. tomato sauce, 1 tbsp butter.

Cooking process:
Boil the lasagna until half cooked, then drain the dough in a colander. Chop the onion and garlic finely and simmer in 2 tablespoons of vegetable oil. Add the minced meat, fry, and then mix with chopped tomatoes, herbs and ham. Season and simultaneously whisk the cream with the eggs and Parmesan. Cut the mozzarella cheese into slices.
Grease the pan with vegetable oil and place 4 lasagna sheets on it at once. Then layer first the spinach, and then 1/3 of the cream, 4 more slices, minced meat, again 1/3 of the cream, all the remaining four slices, mozzarella cheese and the rest of the cream. Cover with pieces of butter and pour over the sauce. Bake for 35 minutes at 200 degrees.

Lasagna in a slow cooker

Ingredients:
500 grams of minced meat, 1 onion, 1 glass of tomato sauce, a tablespoon of dried parsley, salt and pepper to taste, 200 grams of lasagna sheets, 150 grams of cheese, oil for frying. For the sauce take 2 eggs, 1.5 cups of milk, 2 tbsp flour and 2 tbsp. butter.

Cooking process:
Fry the chopped onion in a frying pan until transparent, add the minced meat and simmer for ten minutes. Then pour in the tomato sauce, add parsley, salt and pepper. For the sauce, melt the butter in a saucepan, add flour and fry for 2-3 minutes. Then pour in the milk and stir for a couple of minutes. When the sauce thickens, remove from heat, add eggs one at a time and half the grated cheese. Salt and pepper, mix.
Place some sauce on the bottom of the multicooker, then lasagna sheets. If they don't fit, feel free to break them. On top of all this we put some of the minced meat, again the sauce. Sprinkle with cheese and repeat the procedure 3 times. Set it to “Baking” mode and wait 1 hour.

Lasagna with mushrooms

Ingredients:
7 grams of dried porcini mushrooms, a mixture of different mushrooms (you can take champignons, oyster mushrooms) - 350 grams, 30 grams of butter, 1 onion, 1 tablespoon of thyme, 3 egg yolks, ½ cup of cream, 1 cup of grated Parmesan, 8 sheets of lasagne .

Cooking process:
Dried mushrooms are filled with water for 15 minutes. Cut large mushrooms in half. Heat the butter over heat in a frying pan. Fry the onion cut into half rings in oil until soft, add thyme and all the mushrooms, cook for 1-2 minutes.
Beat the yolks with half the Parmesan. Boil lasagna sheets in large quantities salted boiling water, drain and immediately stir into the egg-cream mixture. Heat the mushrooms.
Place the mushroom filling on a sheet of lasagna folded in half, cover with another sheet, drizzle with the egg-cream mixture and sprinkle with Parmesan.

Lasagna with mushrooms and chicken fillet

Ingredients:
250 grams of lasagna sheets, 700 grams of chicken fillet, 1 can of canned champignons, 4 tomatoes, 300 grams of cheese, 1 onion, 1 bunch of herbs, 100 grams of butter, 5 tablespoons of wheat flour, 1 liter of milk, salt and spices to taste.

Cooking process:
First, let's prepare the filling. Finely chop the onion, fillet and mushrooms. Fry the onion in vegetable oil, add the fillet and fry for 5 minutes. Add the mushrooms, salt and pepper, then fry for another 15 minutes. For the béchamel sauce, melt the butter, add flour, and lightly fry. Then pour in the milk, add salt and pepper and cook, stirring until the sauce thickens. The consistency should resemble liquid sour cream.
Peel the tomatoes and grind them in a blender. Finely chop the greens and mix with the tomatoes. In a baking dish, place lasagne sheets in a single layer, top with half the mushrooms and fillets, then half the sauce. Place lasagne sheets, remaining mushrooms with fillet, sauce, more lasagne sheets, tomatoes. Place in the oven for 20 minutes at 180 degrees. After 20 minutes, sprinkle with grated cheese and bake for another 20 minutes.

Lasagna in a frying pan

Ingredients:
Tomatoes in their own juice 800 grams, 1 tablespoon olive oil, 1 onion, half a teaspoon of salt, 3 cloves of garlic, red pepper flakes on the tip of a knife, 450 grams of minced meat, 10 sheets of lasagne, 220 grams of tomato sauce, a glass of grated Parmesan, 2 tablespoons of basil, 220 grams of ricotta cheese.

Cooking process:
Pass the onion through a meat grinder, finely chop the garlic and basil, and break the lasagna sheets in half. Chop the tomatoes finely and place them in a bowl. Dilute with water. Fry the onion until soft in a large frying pan, add garlic and red pepper, add minced meat. Once cooked, place the lasagna sheet halves on top, but do not stir. Pour the chopped tomatoes and tomato sauce on top, but do not stir again. Cover with a lid and simmer for 20 minutes over low heat. Then turn off the heat and add first half the Parmesan and then the ricotta. Do not stir.
At the end of cooking, remove the lid, sprinkle with the other half of Parmesan, chopped basil and serve.

Cabbage lasagna

Ingredients:
1 cabbage, 2 onions, 3 cloves of garlic, 1 carrot, 500 grams of minced meat, 100 grams of hard cheese, 2 tablespoons of butter, 1 tablespoon of wheat flour, 1 glass of milk, salt and pepper to taste.

Cooking process:
Disassemble the cabbage into leaves and place them in boiling water for 2 minutes. Drain in a colander and cut. Peel the onion, garlic and carrots, grate the cheese and carrots, chop the onion and garlic. Fry the minced meat in butter, add onions, garlic and carrots, fry for ten minutes. Add chopped cabbage, pepper and salt, simmer for 5 minutes.
As a sauce, take flour, fry in oil, pour in milk, bring to a boil and remove from heat. Then post it in special form layers of 3 cabbage leaves, 1/5 minced meat, sauce. Repeat this several times. Pour over the sauce and sprinkle with cheese. Bake in the oven at 200 degrees.

Salmon, spinach and shrimp lasagne

Ingredients:
300 grams of fresh spinach, 3 dry lasagna sheets, 400 grams of white sauce, 170 grams of salmon, 150 grams of shrimp, 25 grams of Parmesan cheese, a pinch of nutmeg.

Cooking process:
Preheat the oven to 200 degrees. We cook the fish in a double boiler or lightly simmer it in a small amount of water. Cool and break into pieces small size. Place the spinach in a colander and drain hot water, then rinse in cold. Squeeze a little and transfer to a bowl. Salt and pepper to taste.

Place lasagna leaves in boiling water for 2 minutes.
Place a sheet of lasagne on the bottom of a greased rectangular pan, pour 1/3 of the sauce on top and level it out. Top with half spinach, half salmon, half fish. Cover with a sheet of lasagna, pour more sauce over it and add the remaining ingredients. Cover with a sheet of lasagne, pour out the remaining sauce, sprinkle with nutmeg and Parmesan, salt and pepper. Bake for 25-30 minutes until golden brown.

Garlic lasagna

Ingredients:
60 grams of garlic, 100 ml of olive oil, 75 grams of butter, Parmesan cheese to taste, 300 grams of lasagne dough, 150 grams of walnuts.

Cooking process:
To begin, preheat the oven to 200 degrees. Soak the nuts in boiling water for 5 minutes, drain and peel. Process in a food processor along with the garlic and bread crumbs to form a coarse paste. Then add a little olive oil and continue stirring until the sauce is smooth. Add spices.

Boil the lasagna leaves until almost done. Place a knob of butter in the bottom of the pan, followed by a layer of lasagna sheets. Add the sauce, a little butter and Parmesan. Repeat the procedure several times. On top you will have a layer of sauce, parmesan and butter. Bake for 15 minutes. Serve warm.

The lasagna dough does not need to be cooked. It is sold in many supermarkets.

Don’t forget to specify the cooking method: soaking or boiling.

When boiling the dough, add vegetable oil. This will prevent the sheets from sticking together.

They should be cooked only until half cooked - the process will be completed later, in the oven.

Dishes for lasagna should be thick-walled. Otherwise, the dish will burn or bake unevenly.

Molds made of ceramics, cast iron, and heat-resistant glass are perfect.

In addition to the classic bechamel sauce, there are also a huge number of sauces that are used for lasagna. They can be creamy, tomato-based, with broth, smoked meats, seasonings, and various spices.

Best culinary show “Celibacy Lunch” – Lasagna Bolognese

Lasagna with chicken fillet and vegetables/ Alexander Seleznev

ON A NOTE:

Lasagna(Italian lasagne) - pasta in the shape of a flat square or rectangle, as well as a traditional dish Italian cuisine, especially the city of Bologna, is prepared from this product, mixed with layers of filling, drenched in sauce (usually bechamel). Layers of filling can be, in particular, meat stew or minced meat, tomatoes, spinach, other vegetables, and Parmesan cheese.

Etymology

The word "lasagna" originally described a cooking pan. Although the dish is believed to have originated in Italy, the word "lasagna" itself comes from the Greek "λάσανα" ("lasana") or "λάσανον" ("lasanon"), meaning "hot plates" or "to expose to the pot." The word was later borrowed by the Romans as "lasanum", meaning "cooking pot". The Italians then used the word to refer to the dish now known as lasagne.
According to another theory, the word "lasagna" comes from the Greek λάγανον ("lagon") - a type of flat sheet paste made from dough.

Story

Lasagna was first baked in Emilia-Romagna, but later this dish gained fame and became popular not only in Italy, but throughout the world. The first lasagnas were prepared in the oven in special frying pans without a handle, where a certain number of layers were placed. thin dough, alternating with ragu and Parmesan cheese. In Liguria, sauces (for example, pesto) began to be added to traditional lasagna along with the stew. Sometimes lasagna dough was colored bright green by adding mashed spinach.
In the 16th century, the recipe for lasagna was borrowed and transformed in its own way by Polish cuisine, which is why lazanka appeared.

Test features

Lasagna dough is made from the same flour as pasta. This flour is prepared exclusively from durum varieties wheat.
Layers of dough are also produced as pasta and are commercially available as dry sheets of dough.

Modern kitchen

Modern lasagna is usually prepared from six layers of dough., in this case, minced meat, mushrooms, vegetables are placed on each layer, and grated cheese and a few pieces of butter are placed on top.

For lasagna, Italians most often use types of cheese such as ricotta and mozzarella. Parmesan is required only for classic lasagna bolognese, and no other type of cheese can be used in this dish. Next, the dish is baked in the oven.