calories sheets for lasagna is 350 kcal per 100 grams of product.
Lasagna is an Italian dish that looks like a layer cake, with minced meat and sauce between the layers of dough. Lasagna sheets are made from wheat flour.
There are several types of lasagna: meat, seafood, cottage cheese, vegetable and mushroom.
The composition and useful properties of lasagna
Lasagna sheets contain useful macro and microelements (calcium, phosphorus, magnesium, potassium, sodium and iron). As well as water-soluble vitamins: B1, B2, PP, fat-soluble vitamins: A, E, beta-carotene. The dietary fiber contained in the product helps to cleanse the intestines and normalize digestion.
The complex carbohydrates contained in lasagna sheets are well absorbed and provide a feeling of satiety for a long time.
Sheets for lasagna BJU 100 grams
B - 12; F - 1.5; Y - 72.2; Calories: 350 calories per 100 grams of lasagne sheets.
What is the glycemic index of lasagna sheets?
The glycemic index of lasagna sheets is 50 units.
Insulin index of lasagna sheets
The insulin index determines how much of the hormone (insulin) enters the human blood as part of food.
The insulin index of lasagne sheets is 40 units.
How to cook lasagna?
Ingredients:
To prepare lasagna, you will need pork or ground beef, hard cheese, garlic, onions, tomatoes, carrots, tomato sauce, spicy Italian herbs, vegetable oil, salt, black pepper.
For the sauce: wheat flour, milk, Italian herbs, nutmeg, butter, bay leaf, ground white pepper.
Put onions and carrots in vegetable oil, sauté for five minutes and add minced meat. Then add fresh tomatoes, garlic, tomato sauce and spices. Pass for 15 minutes on low heat.
For sauce, boil milk, add bay leaf and nutmeg. We leave to insist.
We pass the wheat flour in the butter, stirring constantly, for 5 minutes. Pour in the milk (pull out the bay leaf), while stirring constantly. Add white pepper and salt, heat almost to a boil, remove from heat.
Grease the bottom of the baking dish with oil. Lay the lasagne sheets on the bottom. We spread a layer of minced meat, pour over the sauce and add a little grated cheese. Lay out the rest of the layers as well.
We put in the oven at 190C for 30 minutes.
Lasagna is a tasty, fragrant and hearty dish that our compatriots have long loved. It should be noted that the lasagna recipe originated in Italy. But this did not stop our hostesses from subjecting him to various transformations. And rightly so, because meat lasagna is a dish with which you can and should experiment by adding various spices and favorite foods to it. In our article we will talk about how to cook meat lasagna in various variations.
Classic climbing recipe
For cooking, we will need the following products:
- minced meat (preferably pork and beef) - 500 gr.;
- the bulb is large;
- tomato paste - 100 gr.;
- garlic - 1 clove;
- sunflower oil - 20 ml;
- ripe large tomatoes - 2 pcs.;
- carrots - 1 pc.;
- sheets for lasagna - 250 gr.;
- cheese "Cheddar" - 250 gr.;
- pepper, salt, spices for minced meat (dried basil, parsley, oregano, a mixture of peppers, celery).
For sauce
- butter - 80-100 gr.;
- nutmeg - 2.5 gr.;
- milk - 600-700 ml;
- flour - 1 tbsp. l.;
- lavrushka - 1 sheet;
- pepper, salt to taste.
Recipe
Let's start with vegetables. Finely chop onion and garlic. Three carrots on a medium grater. We introduce sunflower oil into a hot frying pan, lay the onion and fry it until golden brown. Then add the carrots, mix and leave to cook for another 3-5 minutes. After that, put the minced meat in the pan, mix, reduce the heat and continue to simmer for 10 minutes.
After the specified time, add tomato paste, finely chopped tomatoes, garlic. Pepper, salt and leave to cook for another 7-10 minutes over low heat.
Classic meat lasagna involves the preparation of Bechamel sauce. Take a frying pan and melt the butter. Add flour, stir and fry until golden brown. Do not forget to stir constantly so that there are no lumps.
Boil milk in a saucepan, add nutmeg and parsley. Cover with a lid and let steep for 10 minutes. Remove the bay leaf and add milk to the pan with flour. Pour in very carefully, stirring constantly so that no lumps form. The sauce should thicken. Finally bring to a boil and remove from heat. Let's pepper and salt.
We take out the form in which our meat lasagna will be prepared. Lubricate it with vegetable oil. Pour some bechamel sauce on the bottom. Lay the sheets on top, then the minced meat, pour plenty of sauce and sprinkle with grated Cheddar cheese.
This is followed by sheets, again Bechamel sauce and cheese. Meat lasagna is being prepared, the photo of which is presented in our article, 40 minutes at a temperature of 200 degrees until golden brown. After turning off the oven, let the dish brew for 10 minutes and cut into portioned pieces.
Enjoy!
Lasagna with mushrooms
Meat lasagna with mushrooms is very tasty and fragrant. Try it! So what do we need to prepare? This:
- sheets for lasagna - 150 gr.;
- bulb of medium size;
- minced beef - 200 gr.;
- mushrooms (champignons) - 200 gr.;
- tomato paste - 100 gr.;
- cheese "Cheddar" - 80 gr.;
- garlic - 2 cloves;
- dried basil, pepper, salt;
- milk - 250 gr.;
- flour - 1 tbsp. l.;
- butter - 50 gr.;
- nutmeg - 2.5 gr.;
- Bay leaf;
- salt.
Let's start cooking
Put a frying pan on the stove, add a little vegetable oil. Finely chop the onion, grate the carrots on a fine grater. Throw the vegetables into the pan and fry them well. Rinse the mushrooms in water and cut into small pieces. When the carrots and onions are fried, add our mushrooms to them. Simmer for 5-7 minutes.
Pour oil into a separate frying pan and spread the minced meat. Fry it, add tomato paste, salt, pepper, season with basil and leave to cook on low heat under a closed lid for 45 minutes.
In the meantime, let's get on with the bechamel sauce. To do this, fry the flour in butter in a saucepan. Boil milk in a saucepan, add nutmeg and bay leaf. Turn off the stove, cover with a lid and let stand for 10 minutes. Remove the bay leaf, put the workpiece back on the stove and bring to a boil. Then gradually add flour. Salt, mix and turn off.
In a baking dish we place climbing sheets (they should be pre-boiled). Spread half of the filling on top. Cover again with a sheet. Drizzle with sauce. Then lay out the meat filling, sheets and again pour the sauce. Sprinkle generously with cheese on top. You can add more layers if you wish. It all depends on the baking dish.
Meat lasagna is baked for 40 minutes at a temperature of 200 degrees.
Enjoy!
Meat lasagna with eggplant
For this fragrant and tasty dish we need:
- ground beef - 500 gr.;
- large eggplant;
- onions - 2 heads;
- garlic - 3 cloves;
- ricotta (as an option, non-acidic cottage cheese) - 400 gr.;
- tomatoes in their own juice - 300 gr.;
- mozzarella - 100 gr.;
- parmesan - 150 gr.;
- pepper, salt;
- sheets for lasagna - 250-300 gr.;
- Italian herbs.
Recipe
Pour boiling water over the lasagna sheets and leave for a while. Wash the eggplant and cut into medium cubes. Finely chop the onion, pass the garlic through a garlic crusher. Fry vegetables in vegetable oil.
In a separate pan, fry the minced meat for 20 minutes. Then add the tomatoes, season, salt, wait for the boil and leave to cook for 10 minutes.
Grate the parmesan and mix with the ricotta. We put a little meat and vegetable filling in the form, then sheets for lasagna. Next - ricotta with cheese (half), meat and vegetable filling again, sheets again, and so on until the puffs run out. Sprinkle the last layer with grated parmesan. Bake in the oven for 40 minutes at 190 degrees.
Good appetite!
Lasagne with Taleggio cheese sauce
To prepare this dish we need:
- minced beef - 250 gr.;
- pasta - 100 gr.;
- parmesan - 100 gr.;
- bulb;
- sheets for lasagna - 250-300 gr;
- tomatoes in their own juice - 250 gr.;
- sugar, salt, pepper.
For sauce:
- cream 30% - 1 liter;
- fresh basil - 5 gr.;
- Taleggio cheese - 200 gr.
Let's start cooking
First, let's boil the lasagne sheets. So that they do not stick together, put them in water one by one and add a little vegetable oil. So, in a hot frying pan with oil, add minced meat and fry it for 15 minutes. Finely chop the onion and garlic. Add vegetables to minced meat, salt, pepper, season, mix and leave to cook over low heat for 10 minutes. We introduce tomatoes, sugar and simmer for another 7 minutes.
In the meantime, let's prepare the sauce. To do this, add the cream to the saucepan and bring it to a boil. Don't forget to stir regularly. Add grated Taleggio cheese. Stir again without leaving the stove. Bring to a boil. Remove from the heat, add the basil, cover with a lid and let it brew for 10 minutes.
Put the sheets, minced meat and sauce into the form. Then the layers are repeated. At the end, sprinkle the dish with grated parmesan. Meat lasagna is cooked for 20 minutes at 180 degrees.
Good appetite!
DIY lasagna sheets
If you can’t buy ready-made sheets, it doesn’t matter. They can also be prepared at home. To do this, take:
- flour - 400 gr.;
- eggs - 5 pcs.;
- salt.
Cooking
Sift the flour and make a notch in the hill. We put the eggs in there. Salt and knead the dough. We roll it into a ball and send it to a warm place for half an hour. Then we divide the dough into 9 equal parts and roll each of them into a thin layer. Then, if necessary according to the recipe, boil.
After this, meat lasagna, the recipe for which we described in detail a little higher, can be prepared. Sometimes homemade dough is even better than the one you can buy.
Conclusion
As you can see, meat lasagna is being prepared (calorie content, by the way, 219 kcal per 100 g of product) quickly, and the taste is simply amazing. Try one of our recipes and you will discover a piece of real Italy!
And immediately a spoiler: in classic lasagne - 230 kcal per 100 g, vegetable - 163 kcal, and in "pp" - 70 kcal.
Classic lasagna
Ingredients for 6 servings:
- 600 g minced pork and beef
- 600 g bolognese sauce (any brand, or you can take a simple tomato sauce or tomatoes)
- 60 g butter
- 2.5 st. l. wheat flour
- 40 g olive oil
- 750 ml milk 3.2%
- 10 sheets of lasagna
- 500 g hard cheese (optimally - parmesan)
- salt, pepper and herbs to taste
Turn on the oven so that it warms up to 180 degrees. Put the butter and 2 tablespoons of vegetable oil in a saucepan, let it melt. Gradually add flour and stir until no lumps remain. When all the flour is mixed in, pour in all the milk. Immediately reduce the heat and simmer until the desired consistency is not liquid, but not too thick. In recipes, this degree of density is called “like low-fat sour cream”. If you suddenly get lumps, then beat this stuff with a blender or rub the lumps with a spoon.
Heat olive oil in a frying pan. Add minced meat and fry until half cooked. Pour in the bolognese sauce, salt and pepper to taste. Remove the skillet from the heat immediately.
Lubricate the form with butter. Pour a little bechamel sauce on the bottom, just a little, just to cover the bottom, and lay layers (not boiled) on top. Put the resulting minced meat on the layers (we don’t regret it!), On the minced meat - grated cheese. Bechamel sauce for cheese. Be sure to try to coat the edges of dry sheets well, otherwise it will turn out dry.
The sauce should be spread as much as necessary, in your opinion, so that the lasagna turns out juicy. Lay the dry lasagne sheets over the sauce again. Repeat the procedure, and thickly coat the last layer of sheets with bechamel sauce and generously sprinkle cheese on top. Let stand for 7-10 minutes, and then put in the oven and bake for 30 minutes.
100 g contains: 230 calories | 15 g proteins | 14 g fat | 9.3 g carbohydrates
vegetable lasagna
Ingredients for 6 servings:
- 150 g eggplant
- 150 g zucchini
- 150 g carrots
- 1 medium tomato
- 1/2 red bell pepper
- 1/2 yellow sweet pepper
- 40 g wheat flour
- 500 ml milk 3.2%
- 50 g butter
- 150 g hard cheese
- 10 dry lasagne sheets
- salt, pepper and herbs to taste
Turn on the oven to preheat to 180 degrees. Wash and cut all vegetables into small cubes. Grease a deep frying pan with olive oil and heat it up. Dump all the vegetables into the pan, salt and pepper them. Fry for about 5 minutes, and then reduce the heat, close the lid and simmer for another 5 minutes.
You need to make the béchamel sauce: Melt the butter over medium heat and, before it starts to burn, add the flour. Stir constantly and heat the butter-flour mixture for a couple more minutes. Then pour in the milk little by little, remembering to stir constantly. If you get lumps, then rub them with a spoon or beat the finished bechamel with a blender right in the container in which it was prepared. Bring the sauce to a boil, then put it on a small fire and cook until the density of low-fat sour cream. Do not cover.
Brush a fireproof dish with the béchamel sauce, then lay out the lasagna sheets, brush again with the sauce and top with the vegetables. Repeat the process until you run out of ingredients, brush the top of the lasagne with the sauce, sprinkle with half the cheese and put in the oven for 30 minutes. Remove, top with cheese, and return to oven for another 5 minutes.
100 g contains: 163 calories | 6.6 g proteins | 8 g fat | 15 g carbs
“PP” lasagna
“Pepe” means proper nutrition, but we use this abbreviation to refer to the principles by which the dish is prepared. As little fat and simple carbohydrates as possible, and as much protein and fiber as possible.
Ingredients for 6 servings:
- 1 zucchini (250 g)
- 1 eggplant (250 g)
- 1 onion (100 g)
- 1 carrot (100 g)
- 6 champignons (120 g)
- 400 g minced chicken breast
- 400 g chopped canned tomatoes (or 5 fresh tomatoes)
- 80 g sour cream 15%
- 50 g cheese
- 2 garlic cloves
- 30 g of any greens
- salt and pepper to taste
Turn on the oven so that it warms up to 180 degrees. Wash all vegetables. If the zucchini had a difficult fate and it hardened on the outside, then remove the skin from it. Cut the zucchini and eggplant into thin slices - they will replace the sheets of dough for you. Put the zucchini aside, and sprinkle the eggplant with salt, let it lie down like that. Cut the onion into thin half rings, champignons into a small cube, grate cheese and carrots, peel and finely chop the garlic, chop the greens too.
Rinse eggplant plates with water on both sides. Add half the garlic and half the herbs to the chopped tomatoes, salt and pepper. Mix sour cream with the remaining garlic and grated cheese.
Heat a non-stick frying pan and fry the minced meat with carrots, onions and mushrooms until half cooked. Don't forget to salt and pepper. At this stage, you can still add dry herbs or, for example, nutmeg. Keep all this goodness in the pan for about 5-7 minutes, but do not try to evaporate all the liquid, you will need it.
Take the form in which you decided to make lasagna, and put eggplant plates on its bottom. It must be put in the first and last layer, because the zucchini has a more delicate structure and will definitely “spread” during the baking process. Yes, the photo is different, but what is the photo, do not blame me.
It is better not to overlap, but just side by side - it will be easier to cut into portions. Put half-finished minced meat with vegetables on the eggplant, sauce on top, then zucchini slices, minced meat and sauce again, zucchini again, minced meat and sauce, the last layer is eggplant. If there is juice left from the minced meat, then just pour it on top.
Brush the top of your lasagna with the sour cream garlic cheese sauce and place in the hot oven for 30 minutes.
100 g contains: 70 calories | 8 g proteins | 2.5 g fat | 3.5 g carbohydrates
Cook with Zozhnik:
Viva, Italia or cook one of the most recognizable dishes of the passionate country - lasagna with minced meat and bechamel sauce. I offer one of the most classic recipes, although each region and each hostess has its own secrets and cooking methods.
It seems to some that this is essentially naval pasta, only with which you also need to mess around, but this is not so. The result of the efforts is a dish that is perfectly balanced in shades of taste, which is not only divine, but also satisfying. Lasagna can be made for the holidays and for a simple dinner.
For meat sauce:
- 700-800 g of minced meat,
- 1 onion and 1 carrot,
- 1 tomato (remove the skin and puree),
- 2-3 tablespoons tomato paste.
For the bechamel sauce:
- 100 g butter,
- 100 g flour,
- 1 liter of milk,
- nutmeg and salt to taste.
Additionally:
- 150 g of cheese,
- 1 pack of lasagne pasta.
The only thing I personally hate cooking this dish for and what is the most difficult thing is washing an incredible number of dishes. To be honest, I hate washing all those pots and pans, and after lasagna I have to do it. But its taste, the result of all efforts is worth it.
Another plus of lasagna is that the workpiece can be made in advance and frozen as a semi-finished product. On the right day, get it, defrost a little and bake. This saves a lot of time.
First thing prepare bechamel sauce. We take a saucepan, heat the butter in it, then pour in the flour, mix immediately and pour in a little bit of milk, stirring again.
We add milk gradually, especially the first part (about a glass), so that hated lumps do not form. Pour a little bit, stirring until smooth, and as soon as the mass has become completely liquid, you can completely pour the rest of the milk. First, we set the fire on the stove to the maximum to warm it up faster, and then reduce it to medium and boil the bechamel until it thickens. It is important not to leave it anywhere and interfere, so that it does not burn to the bottom and does not begin to crumple.
As soon as it began to thicken, then turn off the fire, salt and nutmeg to taste.
Now you can start stoking the oven, as the meat filling is cooked quickly. We heat up to 180 degrees.
For meat sauce: fry the onions and carrots chopped into cubes, then add the minced meat. Bring to half-cooked, salt, pepper.
Add pureed tomato and a couple of tablespoons of tomato paste.
Cheese just grate on a coarse grater. You can take mozzarella balls and cut into circles.
We begin to fill out the form for baking. Bottom - a layer of pasta, then ½ of the meat filling and pour ½ of the béchamel sauce. Sprinkle with grated cheese, again pasta sheets, again minced meat and sauce. Sprinkle with cheese and set to bake for 20-30 minutes. Readiness is determined simply by the cheese - as soon as it becomes ruddy and beautiful, then it's ready.
Before you eat lasagna, it is better to let it stand for a while so that the filling is not liquid, otherwise it will be inconvenient to cut and lay out. And if you want to eat too much and don’t care about aesthetics, that is, you can immediately.
calories homemade lasagna with minced meat and bechamel is about 193 kcal per 100 grams (BJU: 8.5-12.9-11.4).
Bon Appetit!
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