Lasagna is an Italian dish, pasta in the shape of a flat square or rectangle with filling and bechamel sauce. Remember the legendary cat Garfield? If he wasn’t eating lasagna, he was constantly thinking about it.

Recently, Biscuit has also been dreaming about this dish, so he got hold of a real recipe for delicious lasagna originally from Bologna. In today's article I will share it with you.

• dry pasta sheets – 6-10 pcs.
• hard cheese – 300 g

For the Bolognese sauce

• minced beef and pork – 600 g
• tomato – 6 pcs.
• dry wine – 100 ml
• garlic – 2 cloves
• onions – 2 medium
• parsley or basil - a couple of sprigs
• butter – 2 tbsp.
• vegetable oil – 4 tbsp.
• salt, pepper - to taste

For the Bechamel sauce

• milk – 800 ml
• flour – 100 g
• butter – 100 g
• nutmeg (you can use bay leaf)
• salt, black pepper - to taste

Cooking time

• Ingredient preparation time: up to 30 minutes
• Cooking time: up to 60 minutes
• Total time: 1 hour

Lasagna recipe

Bolognese sauce

1. Wash the tomatoes, make cross-shaped cuts and place them in boiling water for 2 minutes.
2. Then submerge them in ice water and remove the skin. Grind in a blender.
3. Peel and chop the onion (the smaller the better).
4. Squeeze 1 clove of garlic and chop the greens.
5. Pour vegetable oil and butter into a frying pan and fry the onion, seasoning with pepper and salt.
6. Add chopped garlic and fry it for a couple of minutes.
7. Place the onion and garlic in a separate bowl.
8. Next, place the minced meat in a frying pan and fry until cooked (over medium heat). The minced meat should be kneaded with a wooden spatula to prevent lumps from forming.
9. Add fried onions with garlic and tomatoes to the frying pan with minced meat. Stir.
10. Pour in the wine. Simmer for 3 minutes. and don't forget to stir periodically.
11. Add salt and pepper and leave to simmer covered for 20-30 minutes. on low heat.
    A little secret from the cook: for a piquant taste, you can add a little sugar and 1 tbsp to the sauce. tomato sauce.
12. Remove the sauce from the heat, add chopped herbs and garlic (1 clove). Stir. Cover with a lid and set aside.

Other recipes use carrots and peppers. Biscuit tried different versions of lasagna, but advises doing without them.

Bechamel sauce

1. Melt the butter in a frying pan and fry the flour in it until golden brown, stirring constantly.
2. Reduce heat to low, add milk a little at a time and stir.
3. Salt and pepper the entire contents, add a pinch of nutmeg. You can add a pinch of grated cheese and stir well.
4. Bring to a boil and remove from heat.

1. Read the information on the package of lasagna sheets. Sometimes they do not require pre-cooking.
2. If according to the instructions you need to boil the sheets first, place them in boiling salted water. Cooking takes literally 3 minutes, since the sheets should remain somewhat harsh.
3. The sheets may stick together during cooking. To prevent this, cook them in parts or one at a time, and add a little vegetable oil to the water. After cooking, place the sheets in a single layer on a clean towel to dry slightly.
4. If you prefer to make your own dough, there is a recipe for homemade lasagna sheets at the end of this article.
5. Lasagna should be cooked in a thick-walled container with high sides. Choose a pan that is not too large so that the lasagna does not turn out low. It should have at least 3-4 layers of dough.
6. Let the lasagna cool slightly before cutting.

Ingredients

• 2 tablespoons olive oil;
• 1 onion;
• 500 g minced beef;
• salt - to taste;
• 500 g passata or fresh tomatoes without skin, cut into small cubes;
• 1 teaspoon dried basil;
• 40 g butter + some for greasing;
• 40 g flour;
• 400 ml milk;
• salt - to taste;
• ground black pepper - to taste;
• 250 g lasagne sheets;
• 50 g parmesan.

Preparation

Heat oil in a frying pan and sauté finely chopped onion until golden brown. Add the minced meat and fry, stirring, until the meat is cooked. Season with salt and pepper.

Add the passata or tomatoes, stir and cook over low heat for about 10 minutes. Then combine the mixture with basil.

Melt butter in a saucepan over moderate heat. While stirring with a whisk, add flour. Continuing to whisk the mixture, gradually pour in the milk. Cook the béchamel sauce, stirring constantly, until it thickens. Season with salt, pepper and nutmeg.

Grease a baking dish with oil. Place some lasagna sheets on the bottom and cover them with some of the sauce. Spread some of the meat filling on top. Repeat layers. There should be bechamel sauce on top, sprinkled with grated Parmesan. Bake for 30 minutes at 190°C.

Ingredients

• 2 teaspoons olive oil;
• 450 g minced beef;
• 2 cloves of garlic;
• 1 teaspoon dried oregano;
• salt - to taste;
• ground black pepper - to taste;
• 900 g;
• 450 g ricotta;
• 50 g parmesan;
• ¼ bunch of parsley;
• 350 g lasagna sheets;
• 700 g mozzarella.

Preparation

Heat oil in a large frying pan. Place the minced meat there and fry until done. Drain excess fat from pan.

Add chopped garlic, oregano, salt and pepper to the meat and fry for another minute. Add the marinara, stir and cook until the sauce is heated through. Mix the ricotta, half the grated Parmesan, almost all the chopped parsley, pepper and salt.

Spread some of the meat filling over the bottom of the baking dish and cover it with some of the lasagna sheets. Brush the sheets with some of the cheese mixture and top with some of the chopped mozzarella. Repeat layers. Top the final layer of lasagna sheets with the meat mixture, mozzarella and grated Parmesan.

Cover the pan with foil. Bake lasagna for 15 minutes at 190°C. Remove the foil, increase the temperature to 200°C and cook for another 20 minutes. Before serving, sprinkle lasagna with chopped parsley.

tasteofhome.com

Ingredients

• 700 g tomatoes;
• 200 g champignons;
• 500 g tomato paste;
• 1 onion;
• 4½ teaspoons dried basil;
• salt - to taste;
• 500 g boiled chicken;
• 2 eggs;
• 900 g lean;
• 80 g hard cheese;
• ½ bunch of parsley;
• ground black pepper - to taste;
• a little butter;
• 350 g lasagna sheets;
• 300 g mozzarella.

Preparation

Cut the tomatoes into cubes and the mushrooms into slices. Place the tomatoes and mushrooms in a saucepan, add tomato paste, finely chopped onion, basil and salt. Let it boil, reduce heat and simmer covered for 25 minutes. Add the chicken pieces and cook for a few more minutes.

In a bowl, mix eggs, cottage cheese, grated cheese, chopped parsley, pepper and salt.

Grease a baking dish with oil and place several lasagna sheets on the bottom. Spread part of the curd mixture, part of the tomato-meat filling and part of the mozzarella on top. Repeat layers.

Cover the pan with foil and place in an oven preheated to 190°C for 30 minutes. Remove the foil and bake for another 10-15 minutes.

collectingmemoriess.blogspot.com

Ingredients

• 1 onion;
• 2 tablespoons vegetable oil;
• 500 g champignons;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon butter;
• 1 tablespoon flour;
• 400 ml milk;
• ground nutmeg - to taste;
• 200 g lasagne sheets;
• 300 g mozzarella.

Preparation

Finely chop the onion and lightly fry in a frying pan with hot oil. Chop the mushrooms into large pieces or thin slices, add to the onion and cook, stirring, for about 10 minutes. Season with salt and pepper.

Melt the butter in a saucepan. While stirring with a whisk, add flour. Gradually pour in the milk and cook the sauce, stirring constantly, until thickened. Season with salt, pepper and nutmeg.

Grease the bottom of a baking dish with sauce and place a few lasagna sheets on top. Spread some of the filling over them, sprinkle with some grated cheese and brush with sauce. Repeat layers. Top the final layer of lasagna sheets with mozzarella and sauce. Bake for 40 minutes at 180°C.

jamieoliver.com

Ingredients

• 70 g butter + a little for greasing;
• 50 g flour;
• 800 ml milk;
• salt - to taste;
• ground black pepper - to taste;
• 1 fresh bay leaf;
• 800 g spinach;
• 200 g ricotta;
• ground nutmeg - to taste;
• 300 g lasagna sheets;
• 100 g parmesan.

Preparation

Melt 50 g of butter in a saucepan. While stirring with a whisk, add flour and cook for 1-2 minutes. Pour in the milk and stir until the bechamel thickens. Season with salt and pepper, add bay leaf and cook for another 5 minutes. Remove the bay leaves from the sauce.

Melt the remaining butter in a frying pan and add the spinach leaves. Simmer covered for a few minutes until soft. Drain the liquid from the pan. When the spinach has cooled, lightly squeeze it, chop it and mix with ricotta, a couple of spoons of bechamel sauce, nutmeg, salt and pepper.

Grease a baking dish with oil. Place some of the lasagne sheets, some of the sauce, some of the spinach mixture and sprinkle with some of the grated Parmesan. Repeat layers.

Brush the final layer of lasagne sheets with sauce and sprinkle with Parmesan. Bake for 30 minutes at 190°C.

Ingredients

• 3 chicken breasts;
• salt - to taste;
• ground black pepper - to taste;
• 5 eggs;
• 130 g flour;
• 230 g breadcrumbs;
• a few tablespoons of vegetable oil;
• 500 g ricotta;
• 680 g marinara sauce;
• 250 g lasagne sheets;
• 400 g mozzarella.

Preparation

Cut the chicken breasts in half into two thin pieces. Brush them with salt and pepper on all sides. You can use ready-made chicken seasoning.

Beat 4 eggs. Dredge the breasts in flour, dip in beaten eggs and sprinkle with breadcrumbs on all sides. Fry the chicken in a frying pan with hot oil for about 4 minutes on each side. Place on a paper towel to drain excess fat.

Whisk together the ricotta and remaining egg. Grease a baking dish with some of the marinara, top with a few lasagna sheets and cover with some of the cheese sauce. Next, spread some of the chicken and sprinkle with some of the grated mozzarella.

Repeat layers until marinara and remaining mozzarella are on top. Cover the pan with foil and place in an oven preheated to 180°C for about 50 minutes. 10 minutes before cooking, remove the foil.

nyam.ru

Ingredients

• 500 g pumpkin pulp;
• 400 g hard cheese;
• 20 g butter;
• 1 tablespoon flour;
• 500 ml milk;
• salt - to taste;
• ground nutmeg - to taste;
• ground black pepper - to taste;
• 250 g lasagne sheets;
• 50 g walnuts.

Preparation

Grate the raw pumpkin and cheese on a coarse grater.

Melt butter in a frying pan. While stirring, add flour. Continuing to stir, pour in the milk and cook until thickened. Season the sauce with salt, nutmeg and pepper.

Brush the bottom of a baking dish with a little sauce and place a few lasagna sheets on top. Spread some of the pumpkin, chopped nuts, sauce and cheese over them. Repeat layers. Sprinkle the top layer of cheese with nuts.

Bake for 20–25 minutes at 170°C.

jamieoliver.com

Ingredients

• 3 eggplants;
• 7 tablespoons olive oil;
• 3 cloves of garlic;
• several sprigs of thyme;
• ground chili - to taste;
• 800 g of tomatoes in their own juice;
• 1 tablespoon balsamic vinegar;
• 1 bunch of basil;
• salt - to taste;
• ground black pepper - to taste;
• 70 g parmesan;
• 150 g cheddar;
• 250 g lasagna sheets.

Preparation

Place the eggplants in a colander and place it over a pan of simmering water. Steam vegetables for 30 minutes. Then cut in half, scoop out the pulp with a spoon and chop finely.

Heat 6 tablespoons oil in a frying pan over medium heat. Add chopped garlic, thyme leaves, eggplant and chili powder. Cook, stirring, 10 minutes.

Add tomatoes to the pan and chop them with a spatula. Then pour in the vinegar and throw in almost all the basil leaves. Bring the mixture to a boil and simmer for 10 minutes over moderate heat until it thickens. Season with salt and pepper.

Grate in Parmesan and half the cheddar. Cut the other half of the cheese into thin slices.

Brush the bottom of the baking dish with some of the vegetable sauce. Sprinkle with some grated cheese, cover with a few lasagna sheets and repeat layers. Place grated cheese and cheddar slices on the top layer of vegetable sauce.

Bake lasagna for 25–30 minutes at 200 °C. Before serving, garnish the dish with the remaining basil leaves and drizzle with a spoonful of oil.

Ingredients

• 50 g butter;
• 1–2 cloves of garlic;
• 600 g whipping cream;
• ground black pepper - to taste;
• 85 g parmesan;
• 600 g baked or fried chicken;
• 500 g broccoli;
• 250 g lasagne sheets;
• 230 g mozzarella.

Preparation

Melt the butter in a saucepan. Add finely chopped garlic, cream and pepper. Stir, bring to a boil and reduce heat. Add grated cheese and stir until thickened.

Cut the chicken and broccoli into large pieces.

Grease a baking dish with some of the sauce and cover with a few lasagne sheets. Top with some of the chicken, broccoli and grated mozzarella and brush with sauce.

Repeat layers. Spread the last layer of lasagne sheets with sauce and sprinkle with cheese. Cover the pan with foil and place in an oven preheated to 190°C for 30 minutes. Remove the foil and cook for another 15 minutes.

iamcook.ru

Ingredients

• 1 tablespoon vegetable oil;
• 1 onion;
• 2 tomatoes;
• 170 g tomato sauce;
• salt - to taste;
• ground black pepper - to taste;
• 50 g butter;
• 50 g flour;
• 500 ml milk;
• ground nutmeg - to taste;
• 300 g ham;
• 200 g hard cheese;
• 200 g lasagna sheets.

Preparation

Heat the oil in a frying pan and fry the onion and diced tomatoes. Add tomato sauce, salt and pepper and cook until most of the sauce has evaporated.

Melt the butter in a saucepan and, stirring with a whisk, add the flour. Pour in the milk and cook, stirring, until thickened. Season the bechamel with salt, pepper and nutmeg.

Cut the ham into cubes and grate the cheese on a coarse grater.

Brush the bottom of a baking dish with a little sauce. Top with some lasagna sheets, some tomatoes and onions, ham, sauce and cheese. Repeat layers. Top the last layer of cheese with bechamel sauce. Bake lasagna at 180°C for about 30 minutes.

Bonus: Lasagna Sheets Recipe

Ingredients

• 275 g flour + a little for sprinkling;
• 3 large eggs;
• a pinch of salt.

The specified amount of ingredients will yield approximately 450 g of dough.

Preparation

Make a well in the middle of the flour. Break the eggs into it and add salt. Beat the eggs with a fork, combining them with the flour.

Knead the dough thoroughly with your hands until it becomes smooth and homogeneous. Add a little water if necessary. Form the dough into a ball, wrap it in and refrigerate for 30-60 minutes.

Flour your work surface, turn the dough out onto it, and cut it into three equal pieces. Flatten them slightly with your hands and go over each with a rolling pin 5-6 times.

Cut them into several identical sheets. Transfer the sheets to a floured surface and let sit for 30 minutes.

If they turn out thin, you can use them without pre-cooking. If you still fail to roll out the sheets properly, blanch them in boiling water.

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

Cooking secrets:

1. Pasta for lasagna Now you can buy it ready-made in almost any supermarket, but lasagna will turn out tastier if you prepare the pasta yourself, especially since it’s not difficult. 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.

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 4 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 pieces. Sprinkle each resulting piece with a small amount of flour and roll out using a rolling pin or a special machine. The lasagna dough needs to be rolled out quite thin, but under no circumstances should it 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, to prepare lasagna, you decide to take ready-made purchased pasta sheets , 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 sheets of lasagna pasta, 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 is correct placement of pasta sheets . It is important to remember that the paste sheets should be stacked 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. Laying the sheets this way will make your lasagna more durable and when cut it will not fall apart , which will allow you to serve the lasagna in an even, beautiful piece.

4. The best dishes for baking lasagna are even square shapes. . A square baking dish will allow you to get all the strips of pasta the same size and thus save you a lot of time that you might have spent cutting strips of different lengths for a rectangular shape. It is best if the baking dish is made of heat-resistant glass or ceramic, but you can 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 does not bake evenly and often burns.

5. The classic cheeses for lasagna are mozzarella and parmesan. 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 call for only the 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 of sauces for lasagna is amazing. These include tomato sauces with the addition of various spices, seasonings, vegetables, smoked meats and sausages, and various creamy and broth-based sauces. Probably only pizza can boast a wide variety of sauces used for its preparation. But Bechamel sauce is rightfully considered a classic and favorite sauce for most chefs. . This smooth, thick sauce is not at all difficult to make.

Bechamel sauce for lasagna:

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. In consistency, 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 filling for lasagna , 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. A very tasty and tender stew for lasagna is obtained if you take equal quantities of minced pork, lean beef and 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 to the minced meat. Simmer for 20 minutes over medium heat, stirring constantly. Cool the finished stew and mix with bechamel sauce.

8. Of course, lasagna fillings are not limited to just meat fillings. Lasagna, the stew for which is made from seafood, is very tasty. . 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 chopped 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. 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, the cheese can be replaced with any kind of soy cheese or vegetarian cheddar, and the bechamel can be prepared with vegetable broth or soy milk.

10. Enjoys great success sweet lasagna . Take 400 grams of canned cherries without syrup, mix with 1 - 2 tbsp. l. finely chopped almonds, 4 tbsp. sugar and 1 tsp. cinnamon. Separately, beat 500 grams of cottage cheese, 100 ml with a mixer until a homogeneous mass is formed. cream, 1 tbsp. l. lemon juice, 1 packet 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 RECIPES

Lasagna with zucchini

for 4-6 servings:

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

Preheat oven to 180°C (350F).

In a large saucepan, bring water to a boil and add salt. Cook lasagna sheets in boiling water for 5 minutes. Drain, run cold water over the pasta and place in a single layer on a towel to prevent sticking.
Meanwhile, finely chop the onion, garlic and basil. Grate the zucchini on a coarse grater and squeeze to remove excess liquid. Grate the cheese on a fine grater. Heat olive oil in a large skillet over medium heat, add onion and garlic and sauté until soft. Then add the zucchini and fry for another 3-4 minutes until they soften slightly and turn bright green.

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

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

Bake in the preheated oven for 20 to 30 minutes or until the lasagna is heated through and the top is lightly browned.

Instead of dry sheets, lately I have been using these “fresh” sheets that do not require pre-boiling. For this lasagna, you need 4 sheets (there are 6 in the package).

Lasagna with salmon and mushrooms

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

Boil lasagna sheets according to package instructions or use fresh ones.

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

Fry the mushrooms in butter until tender.

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

Grease a rectangular pan and layer: a lot of sauce, then pasta, half the mushrooms, green peas, half the salmon and 1/4 tbsp. parmesan Repeat it once. Pour the egg mixture over everything and sprinkle with the remaining Parmesan.

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

Lasagna with eggplant, mushrooms and meat

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

Cooking method
Heat the pan, add 3 tbsp. l. olive oil and fry the minced meat over medium heat, stirring, for 5 minutes. Cut the eggplants into slices, add salt, leave for 20 minutes, rinse and dry. Fry over high heat in 1 tbsp. l. olive oil 1 min. from each side. Peel the onion, cut into rings, fry in the remaining olive oil over high heat for 2-3 minutes. Chop the mushrooms and add to the onions. Continue frying until all the liquid has evaporated. Finely chop the basil and mix with tomato sauce. Make bechamel: melt butter in a saucepan, add flour and fry over medium heat, stirring constantly, 3 minutes. Pour in the milk and, without stopping stirring, simmer over low heat until thickened, 5 minutes. Add nutmeg, salt and pepper. Boil a large pot of salted water and cook the lasagna sheets in batches until they are half cooked, so they don't stick together. Pour half a glass of tomato sauce into the bottom of a rectangular baking dish and place 4 lasagna sheets. Place half the eggplants and mushrooms on top, add a glass of tomato sauce and a third of mozzarella. Cover with 4 lasagne sheets. Place the meat on them and pour a glass of tomato sauce. Cover with the next 4 sheets. Place the remaining mushrooms and eggplants on top, another third of the mozzarella and cover with the last 4 sheets of dough. Sprinkle with remaining mozzarella, pour bechamel sauce and sprinkle with Parmesan cheese. Cover the pan with foil and place in an oven preheated to 190°C for 30 minutes. Then remove the foil and put the lasagna back in the oven for 10-12 minutes until the top browns.

Quantity: 8-10 servings

Lasagna with chicken

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

Preparation:
In a frying pan, fry the chicken, mushrooms, onions and garlic until the meat turns white. Sprinkle with flour and mix. Add Alfredo sauce. Bring to a boil. Reduce heat and cook, uncovered, for 5 minutes.

In a saucepan, combine cottage cheese, ¼ cup Parmesan, egg, Italian herbs and parsley.
Grease the mold with oil and transfer ½ cup of filling into the mold. Place two sheets of lasagna on top, then half the cottage cheese and Parmesan mixture, ¾ cup filling, ¾ cup mozzarella. Sprinkle with remaining Parmesan. Repeat layers.

Cover and bake for 30 minutes in an oven preheated to 180°C. Uncover and bake for another 10 minutes. Let the lasagna sit for 10 minutes before slicing. Makes 3 servings.

Alfredo sauce recipe:
450 ml heavy cream
60 g grated Parmesan cheese
30 g butter or margarine
½ tsp. salt
¼ tsp. coarsely ground black pepper

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

Add butter, 15 g at a time, without stopping stirring. Layer and pepper.

Meat lasagna

Ingredients:

Minced beef – 500 g

Onion - 2 pcs.

Garlic - 2-3 cloves

Vegetable oil - 4 tbsp. spoons

Tomatoes in their own juice - 250 g

Parsley and celery - 1 root each

Butter - 4 tbsp. spoons

Flour - 3 tbsp. spoons

Milk - 3 cups

Cheese - 100 g

Lasagna dough - 12 sheets

Salt, black pepper

Cooking method

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

2. Add ground beef, stir and fry.

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

4. Prepare the sauce - add flour to melted butter and fry, then pour in milk and boil for 5 minutes. Add some salt.

5. Grease a baking dish with oil, pour in a little sauce. Then place a plate of dough, pour sauce over it, add minced meat, sprinkle with cheese. Make several layers this way.

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

Lasagne Venetian style

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

Preparation: The spinach is simmered and pureed. Pour a mound of flour onto the table, make a funnel in it and put spinach puree in it, add an egg and salt, knead the dough and roll it out in layers, like for noodles, let it dry a little and cut into strips 10 cm long and 1 cm wide. Boil it in boiling salted water. The chicken meat is cut into small pieces, fried, finely chopped onion is added and, when it is browned, browned flour and tomatoes are added and salted. Then add broth and simmer until the meat is soft. The sauce should not be very thick; there is no need to remove the meat from it. The finished lasagna plates are discarded, sautéed in oil, placed on a plate, sprinkled with black pepper and grated cheese. The sauce is served separately in a gravy boat.

Lasagna with tomatoes

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

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

Oriental lasagna

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

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

Lasagna with broccoli

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

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

Lasagna with seafood

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

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

Lasagna with spinach and meat filling

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

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

Lazy lasagna with sausage

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

Preparation: 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 fry, stirring for 5 minutes, until the sausage is golden brown. 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.

Lasagne with liver, bacon and mushrooms

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

Lasagna with mushrooms and sweet peppers

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

Soak mushrooms in 50 ml of water. Cut the zucchini and sweet pepper into small cubes. Chop the onion and garlic. Stew mushrooms with water, onions, garlic and vegetables in vegetable oil for 10 minutes. Season with thyme, salt and pepper. Cut the cheese into cubes. Whisk the tomato juice with cream, salt, pepper and a pinch of nutmeg. Place the lasagna sheets in the pan, layering them with vegetables, cheese and tomato sauce. Finish with a plate of lasagne. Top with butter flakes and cheese cubes. Bake for 30-40 minutes at 200C.

Lasagna with pumpkin and coriander

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

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

Lasagne with pork and rosemary

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

Preheat the oven to 190C. Heat the oil in a frying pan, add the minced meat and quickly fry over high heat until the minced meat turns brown. Add onion, celery, rosemary and white wine and bring to a boil. Cover and simmer over low heat for 10 minutes. Add broth, tomato paste, canned tomatoes; season. Stir, then bring to a boil, cover and simmer for 30 minutes; During this time the sauce should thicken. Stir the starch into a few drops of water to form a smooth paste, then add to the pan and cook for a few seconds until the paste thickens slightly. Place the cheese in a bowl, stir, add milk, nutmeg and seasonings. Grease a ceramic lasagna pan with oil. Place a few tablespoons of minced meat into the base, then cover with 2 lasagna sheets, breaking them if necessary. Try to ensure that the sheets do not overlap each other. Spread a third of the white sauce on top, sprinkle with Parmesan, then layer the dough again. Repeat layers, ending with sauce. Sprinkle with Parmesan and bake for 30-35 minutes until golden brown.

Quick sea lasagna

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

Boil the lasagna al dente in salted water. Grate the cheese. 20 gr. sl. Grease the baking dish with oil. Line the pan with lasagne, slightly overlapping it (so that the filling does not leak). Next is a layer of sauce, cheese, lasagna, sauce, etc. The last layer - cheese - sprinkle with breadcrumbs. Place in preheated oven for 15 - 20 minutes. (until the cheese is slightly browned) Sauce: cut the onion into 1/4 rings and fry in vegetable oil until golden brown, add chopped crab sticks, chopped squid, and moderately chopped salmon. Fry for 2 - 3 minutes. Add sour cream and sauce. Bring to a boil and turn off.

Lasagna with bacon and celery

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

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

Lasagna with mozzarella and eggs

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

Cook lasagna. Cool under running cold water. Then, to prevent them from drying out, put them in water. Cut the pork into large cubes and pass through a meat grinder. Heat the vegetable oil and fry the minced meat in it. Add onion, garlic, salt, pepper and wine. Process the tomatoes without liquid in a mixer to a puree consistency and add to the meat. Grind Parmesan cheese in a food processor using a fine grating disc. Leave 2 tbsp. l. for waking up. Wash the champignons, peel and cut into slices in a chopper with a small circular knife. Add anchovy fillet, cut into cubes. Grease a large ovenproof dish. Blot the dough with a napkin and place it in the mold so that it hangs over the edge of the dish. Place 1/3 of the meat mixture on top. Place sliced ​​mozzarella and egg slices on top and sprinkle with Parmesan cheese. Continue making several more layers in this manner until all ingredients except the Parmesan cheese are used up. Place the next layer of dough on top of the filling. Cover the last layer of filling with dough in the middle. Mix the remaining Parmesan cheese with cream, pour over the lasagna and bake. Serve with fresh basil leaves.

Lasagna with canned fish

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

Preheat the oven to 190C. Mash the salmon with a fork along with the juice from the can, then stir in the peas. Place a third of the lasagna dough in the bottom of a 23x9cm ovenproof dish, breaking pieces as needed to completely cover the bottom. Spoon half the salmon and pea mixture over the top and top with a third of the sauce. Repeat layering of dough, salmon and sauce and cover with remaining sheets and sauce. Mix cheese and crumbs and sprinkle on top. Bake for 35 minutes until golden brown. Sprinkle with fresh parsley and serve with lettuce leaves.

Apple lasagna

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

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

Meat lasagna with pineapple

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

Meat - finely chopped veal tenderloin (cut, not minced in a meat grinder), finely chopped onion, a little grated carrot, fry in a frying pan, add salt and pepper to taste, then add a little cream and simmer. Béchamel sauce - brown a couple of tablespoons of flour in a dry frying pan, then add 100 grams of butter, salt, pepper, nutmeg. Let it melt over low heat, you get this bubbly mass. Then put half of the mixture (do not remove from the heat) and start adding hot milk (1.5 - 2 cups) to the rest, stirring so that there are no lumps. Depending on the thickness of the mixture, add the remaining butter with flour so that it turns out like liquid semolina porridge. Let it warm up for another 5 minutes until it thickens, that's all. Then put it in the form: a little bechamel sauce, the first sheet of dough on it with meat filling, mixed with finely chopped greenish mango or pineapple. Sprinkle with Parmesan and pour over the sauce. Place a sheet of lasagne on top and do this several times. The top layer is meat filling, with Parmesan on top. Bake in the oven.

Vegetarian lasagne with curry

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

Finely chop all the vegetables, fry them in a frying pan in olive oil with added curry, reduce the heat and simmer covered for 15 minutes. Salt and pepper. Prepare the béchamel sauce and add a generous portion of grated Parmesan cheese. Grease a baking dish with butter, put a little sauce on it, a layer of lasagne on it, vegetables on top, more sauce on top, plates, etc. Finish with the sauce, sprinkle with Parmesan, put a little butter, cut into flakes and into the oven for half an hour at about 200C.

Smoked fish lasagne

Homemade lasagna Hi-Chef Minced beef Carrots (large)Onion (medium size) Sweet pepper Tomatoes (large, ripe)Lasagna (portioned slices)Wine (white or red) Parsley Garlic Olive oil (for frying) Salt Pepper Cow's milk Butter Flour Cheese (grated) Bay leaf Parmesan

Lasagna is a real pearl of Italian cuisine. We offer a classic version of this dish - with meat sauce and bechamel sauce.

Prepare the ingredients.

Prepare layers of lasagna dough according to package instructions. Use portioned lasagna sheets at the rate of 5 sheets per person. Classic records need to be boiled, but there are also those that can simply be soaked in hot water. There are also ready-to-assemble, no-cook, ready-to-cook sheets of lasagne pasta available.

Note: if the layers you have chosen are supposed to be boiled or soaked, take them with a reserve - in case any of them breaks during the manipulation.

Cut the onion into small cubes, grate the carrots or finely chop them. Fry the onion in oil over medium heat. When it turns golden, add carrots and stir. Cook over medium heat, stirring occasionally, until soft.

Carefully place the finished pasta with a slotted spoon onto a damp cloth or kitchen towel, cover with another damp towel and place the next layer on top. The last “floor” must be covered so that the pasta does not dry out while preparing the sauces.

Add finely chopped pepper to the vegetable mixture, stir and fry everything together for 5 - 7 minutes over medium heat, stirring occasionally.

Add minced meat, reduce heat to low and then pour in wine. “Dissolve” the minced meat in wine, mix with vegetables. Reduce the wine over medium heat, stirring with a spatula.

Grate the tomato on a coarse grater (to do this, cut it crosswise and grate it with the flesh side down, and discard the remaining skin).

Pour in the tomato puree, stir and evaporate the water from the meat sauce until the oil comes to the surface (the sauce should acquire a bright tomato shade). This will take about 15-20 minutes.

Meanwhile, finely chop the garlic and parsley. Combine with meat sauce and stir. Cover with a lid and remove from heat.

Prepare bechamel sauce. To do this, melt the butter, fry the flour in it until golden brown, stirring constantly with a spatula.

Reduce the heat to low and carefully pour in the milk in a thin stream, whisking vigorously. Salt, pepper, add bay leaf. Bring to a boil, remove from heat.

If desired, you can add a pinch of grated cheese to the bechamel and stir the sauce until the cheese is completely dissolved.

Assemble the lasagna. Place the slices in a greased baking dish. Place a layer of meat sauce on top, pour bechamel sauce over it, and cover with another layer of pasta. Similarly, collect each portion of 5 plates.

Sprinkle the last layer generously with bechamel sauce, sprinkle with grated cheese if desired, and place in a preheated oven (180 degrees). Bake until golden brown (about 30 minutes).

Ready! Bon appetit!

Adviсe:

• If you don’t have any ripe, juicy tomatoes, it doesn’t matter: you can safely replace them with canned ones. True, you will have to thoroughly beat them with a blender until they become a smooth puree.
• Instead of bay leaf, you can use grated nutmeg.
• Wine can be replaced with vegetable or meat broth, or even water.
• Dry lasagna plates that do not require cooking are a rather insidious thing: sometimes they lie on supermarket shelves for quite a long time and eventually become too dry. To avoid unpleasant surprises, it is best to pour boiling water over them for a couple of minutes before use. Or - as an option - cook the bechamel thinner (reduce the amount of flour by 1/3) and, when assembling the lasagna, carefully coat each sheet of dry dough with sauce. Another trick to prevent the dough from coming out dry is to tightly seal the lasagne pan with foil and bake it covered for at least the first 15 minutes.
• You can make the lasagna dough yourself - it will turn out even tastier!
• Lasagna is convenient to prepare for future use: once assembled, it can be frozen.

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