Everyone in my family loves Italian cuisine. Pasta with various sauces, pizza, and we especially love lasagna. Today I decided to cook lasagna at home, especially since it turned out to be quite easy to do.

Lasagna can be prepared according to different recipes: with mushrooms, vegetables, seafood, fish, and different types of meat. Having tried many options, I finally settled on the classic - lasagna with Bolognese sauce.

To prepare lasagna at home you will need:

Lasagna sheets - 14 pcs;

Cheese - 300 gr;

For the Bolognese sauce:

Minced meat (pork + beef) - 1 kg;

Tomatoes - 500 gr;

Carrots - 150 gr;

Onions - 200 gr;

Garlic - 3 cloves;

Olive oil - 3 tbsp;

Tomato paste - 2 tbsp;

For the Bechamel sauce:

Milk - 1 l;

Butter - 100 g;

Flour - 100 gr.

Recipe for making lasagne at home:

My first step in making lasagna at home is to prepare the Bolognese meat sauce.

1. Finely chop the onions and garlic. Fry in olive oil.

2. Grate the carrots on a fine grater and add to the pan with the onions.

3. Add the minced meat to the pan with the vegetables when they are almost ready. Salt and add spices.

4. Remove the skin from the tomatoes. To do this, make cross-shaped cuts on the skin and pour boiling water from a kettle over them. The peel will immediately begin to come off on its own, then help with your hands.

5. Grind the tomatoes with a blender.

6. Add tomato puree to the pan with minced meat and vegetables.

7. Add tomato paste. In principle, there are enough tomatoes, but I wanted a redder sauce, so I added 2 tablespoons of tomato paste.

8. Simmer until the minced meat is ready.

My next step in making lasagna at home is to make the Bechamel sauce.

9. Melt the butter and fry the flour in it until golden brown.

10. Pour cold milk in a thin stream into a saucepan with flour. Stir constantly with a whisk to prevent lumps from forming. Salt the sauce and add spices to taste. If you have nutmeg, add it.

9. Keep the sauce over low heat, stirring constantly, until thickened. Then remove from heat and leave to cool.

10. Pour boiling water over lasagna sheets for 1-2 minutes.

Advice: carefully read the package with lasagne sheets, there is a cooking recipe on it, from it you can find out whether you need to boil the sheets before use, or whether you can use it this way, or pour boiling water for a couple of minutes before use. On my package it was written: pour boiling water.

Well, the last step in preparing lasagna at home is shaping the dish before baking. My lasagna will have 3 layers, to lay out the layers I will need 3.5 sheets of lasagna for each layer. Since I brewed them in boiling water, it was not difficult for me to cut one leaf in half.

11. Place a layer of lasagna sheets in a mold with high sides.

12. Spread 1/3 of the Bolognese sauce.

13. Spread 1/4 of the Bechamel sauce.

14. Sprinkle with 1/4 of the finely grated cheese.

15. Repeat layers so that there are 3 layers of minced meat.

16. Place the remaining lasagna sheets on the top layer.

17. Add the remaining Bechamel sauce.

18. Sprinkle the remaining cheese on top.

Lasagna, 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. Its 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 The traditional way to prepare this dish is lasagna Bolognese..

Subsequently, lasagna began to be prepared throughout Italy. Practically Each area has its own secrets the creation of this “work of Italian classics”.

In different regions of Italy, different types of cheese are added, the composition of the sauce and filling are different. Somewhere the dish is prepared with regular tomato sauce, somewhere - exclusively with Bechamel sauce. Possible filling options include: minced meat, seafood, sausages, vegetables, fruits and berries.

Ingredients

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

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

Paste

Exists Several different cooking methods:

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

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

According to the classic recipe for making dough for lasagne 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 in 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 to a high temperature, but without 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, transfer 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 Italian-style dessert 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 smooth.

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

Lasagna, cooked with minced meat, came to us from Italian cuisine itself. Nowadays, this dish has become very popular in Russia, as well as. It's really impossible not to fall in love with her! And this love begins from the very first bite! It is assembled like a construction set. Layers of lasagne leaves alternate (in composition and taste, like any other pasta) with sauce and juicy minced meat, mainly Bechamel. There are a large number of types of it. Well, today I want to cook, of course, one of the most popular types.

At the very first and honestly deceptive glance, this dish may seem complicated and time-consuming, I thought the same thing about. But in reality this is not at all the case. Because it’s easy to prepare, but it will take (well, what can you do) a little more time to prepare it than we would like. But I assure you, the time spent on it is worth it!

If you haven’t tried this dish yet, then it’s time to familiarize yourself with cooking lasagna with minced meat at home! So, the first thing you need to do is go to the supermarket and buy lasagne leaves. If for some reason this is difficult for you, then you can prepare them yourself at home.

Lasagna prepared according to the classic recipe

If you love Italian cuisine, then you should know how to properly prepare such a dish. This recipe is simple in principle and is considered one of the most famous hearty meat dishes in the world.

Ingredients:

Bolognese sauce:

• Pork – 700 gr
• onion - 1 piece
• tomatoes - 4 pcs
• garlic - 3 cloves
• olive oil - 2 tablespoons
• basil, oregano - to taste
• black pepper - a pinch
• salt - to taste.

For the Bechamel sauce:

• Flour - 50 gr
• butter - 50 g
• milk - 3 cups
• nutmeg - 1/3
• salt.

For sheets:

• Chicken eggs - 4 pcs
• flour 4 tbsp. spoons
• mozzarella – 300 gr
• parmesan - 100 gr
• salt.

Cooking method:

Peel and cut the onion into half rings, lightly fry it in olive oil.

We install a meat grinder and make minced meat from the meat.

Place in a frying pan with the onions and cook over medium heat.

In order for the minced meat to brown evenly and not burn, you need to constantly stir it with a spatula and break up all the large lumps.

We make small cuts on the tomatoes as in the photo and pour boiling water for about five minutes.

Then remove the skins from them and grind them in a blender.

Pour basil, black pepper and salt to taste into the cooking meat and add chopped tomatoes. Continue simmering for 15 minutes.

For the sauce:

Melt the butter in a cup on the stove, add the flour and whisk thoroughly with a whisk. And then lightly fry it.

Pour milk in small portions and mix vigorously, add nutmeg and salt.

The mixture should have a consistency similar to pancake batter.

Sift the flour into a bowl and beat in the egg. Knead the dough, you should get crumbs, which you pour onto a clean table and knead with your hands.

The result is a fairly elastic dough that needs to be wrapped in film and left for 30 minutes.

Now we need to cut it into strips, approximately into equal parts.

Grate the cheese on a fine grater and begin assembling the lasagna.

To do this, we need to take a suitable form with a high side, which we coat with bechamel sauce.

And lay out the leaves overlapping.

Spread the minced bolognese sauce on top in an even layer.

We thoroughly coat everything again with bechamel.

And sprinkle the whole mass with grated cheese.

We lay out the layers in the same order as we did the first time.

Wrap the pan in foil (be careful not to touch the cheese) and place in an oven preheated to 180 degrees for 40 minutes. Then remove it and bake for another 10-15 minutes until done.

Remove the dish from the oven and leave to cool slightly.

Lasagna with minced meat according to the classic recipe is ready, cut into portions and serve.

How to make Bechamel sauce for lasagna

Ingredients:

• Butter - 50 g
• flour - 3 tablespoons
• milk - 400 gr
• nutmeg - 1/2 teaspoon.
• ground white pepper - a pinch
• bay leaf - 2 pcs
• salt - to taste.

Cooking method:

First, fry the sifted flour over medium heat until light golden brown in a dry frying pan.

Add slightly melted butter there and keep it on the fire for about two minutes, stirring constantly with a spatula.

Then add spices: nutmeg, pepper and salt to taste. Let's languish a little more.

At the very end of cooking, add the bay leaf, close the pan with a lid, turn off the stove and let it brew for 10-15 minutes until done.

All that remains is to remove the bay leaf from the Bechamel sauce.

And whoever liked it, cook for your health.

Delicious lasagna with chicken and mushrooms

Are you interested in this dish? In this case, this recipe will definitely come in handy. It turns out to be quite versatile and suitable for both a regular family dinner and a festive one.

Ingredients:

• Chicken fillet – 500 gr
• champignons – 300 gr
• hard cheese - 180 gr
• cream 10% - 100 ml
• sunflower oil - for frying
• Bechamel sauce
• pasta lasagna
• rosemary and coriander - to taste.

Cooking method:

Wash the chicken fillet, boil for 5 minutes, then cool it and cut it into small cubes.

Add chopped chicken fillet here and pour in cream.

Stir and simmer for five minutes, add seasonings, salt and pepper to taste.

Now take a suitable deep baking tray, grease it with vegetable oil and pour Bechamel sauce onto the bottom in an even thin layer, and lay lasagne sheets on top.

Apply the sauce again and place the filling of fried meat and mushrooms on it.

Sprinkle grated cheese on top.

Cover with lasagne. We repeat the next, upper layers in the same sequence. And we complete the formation of the dish by laying out sheets on which we apply Bechamel and sprinkle with cheese.

Place the filled baking sheet in an oven preheated to 180 degrees for 35-40 minutes until cooked.

Our dish is ready, let it cool a little and serve.

Lavash lasagna recipe with minced meat

Lovers of such a hearty and tasty dish will find this simple recipe useful, which is easy and quick to prepare, and is almost as good in taste as the classic one.

Ingredients:

• Lavash - 3 sheets
• minced meat - 500 gr
• pureed tomatoes - 500 ml
• garlic - 1 clove
• parmesan - 150
• mozzarella – 250 gr
• olive oil - for cooking
• butter - 30 g
• chili pepper - a pinch
• salt, pepper - to taste.

Cooking method:

Bring the minced meat over medium heat in a frying pan until golden brown, add salt and pepper.

Grate the cheese: parmesan on a fine grater, and mozzarella on a coarse grater.

Finely chop the garlic and fry it in olive oil, sprinkling it with chili pepper.

And pour the grated tomatoes into it. Add salt and pepper to taste and simmer over low heat for 12-15 minutes until the whole mass thickens.

The pita bread must be cut into four even parts, each of them so that it is equal to the bottom of the baking sheet.

Grease the mold with oil and place one sheet of pita bread in it and coat it with tomato sauce.

Distribute half of the minced meat evenly on top and sprinkle with Parmesan. Place the next layer and do the same thing, only with mozzarella cheese.

We do this again in this sequence, and on the fourth we put the pita bread on it with tomato sauce and sprinkle with the remaining cheese.

Place the baking sheet in a preheated oven at 180 degrees for 30-35 minutes.

The dish is ready, eat to your health.

Lasagna Bolognese with bechamel sauce (video)

Bon appetit!!!

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 parts. 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 lasagna 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 lasagna. 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.

Lasagne 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 lasagne 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 lasagna

Italian cuisine has given the world many delicious and fairly easy-to-prepare dishes. The heroine of our story today is another Italian gastronomic constructor, the basis of which is thin wide sheets of pasta, generously filled with hearty filling and flavored with aromatic sauce and delicate cheese. Just bake this dish in the oven and you can easily get a delicious, complete dinner for the whole family. You probably already guessed that today we will talk about how to cook homemade lasagna.

The most important thing that you will definitely need to prepare delicious homemade lasagna is the lasagna pasta itself, thinly rolled wide sheets of which you can prepare yourself or buy at the nearest supermarket. Then your imagination comes into play, multiplied by the centuries-old experience of Italian chefs and housewives who have already invented thousands of recipes for this dish. Lasagna with meat and poultry, vegetables and mushrooms, seafood and fish, even dessert lasagna with cottage cheese and fruit; Just listing the options for preparing lasagna would take several pages of text. Add here the savory sauces, aromatic herbs and spices that are mandatory for most Italian dishes, and a wide selection of sharp or mild cheeses, and you will understand that cooking lasagna is not just another time spent in the kitchen, but a real gastronomic adventure. An adventure largely limited only by your imagination and culinary skills.

1. A wide selection of ready-made dried lasagne pasta in our stores, of course, makes life easier and saves a lot of time for modern housewives. But take our word for it, or even better, check it yourself - the freshest pasta, prepared with your own hands, turns out to be much more tender than store-bought, and ready-made lasagna, baked with homemade pasta, easily wins in taste and raises your self-esteem. Moreover, preparing such pasta is not at all difficult. Sift 400 g onto a wooden dough board. durum wheat flour. Make a well in the center of the flour mound and pour three chicken eggs into it. Then add a pinch of salt and 1 tbsp. spoon of olive oil. Knead the dough for 10 minutes. If the dough seems too stiff, add a tablespoon of lukewarm water. The finished dough should be dense, smooth and elastic. Wrap the well-kneaded dough in cling film and leave in a warm place for 30 - 40 minutes. During this time, the dough will ripen and become soft. Well-prepared dough should not stick to your hands. Now all that remains is to roll out the dough as thinly as possible and cut into wide rectangular sheets to fit the size of the pan in which you are going to bake your lasagna. The finished sheets can be used immediately or dried and stored for later.

2. If you don’t have enough time and desire to prepare your own homemade pasta, then, of course, you can take ready-made store-bought pasta. Before you start cooking lasagna, this pasta must be properly prepared. Pour water into a large saucepan, add 1 - 2 teaspoons of salt and 1 tbsp. spoon of olive oil. Place over high heat and bring to a boil. Drop one or two sheets of pasta into boiling water and cook for no more than two minutes, until the paste is only slightly softened. Place the finished pasta sheets on a wide dish or board and lightly brush with olive oil using a pastry brush.

3. A few words about what kind of container is best for baking lasagna. Metal baking dishes with a strong non-stick coating that is not afraid of a knife are ideal. Ceramic molds are also very good. In any case, the form must be deep enough, because classic lasagne consists of six layers. When choosing a form and coordinating the number of layers of your lasagne with it, keep in mind that the lasagna placed in the form should retreat into the depths of the form by at least one centimeter. The fact is that during baking, the sauce and meat juices will definitely boil, and if your lasagna is placed flush with the edge of the pan, then some of the sauce may spill into the oven and burn, ruining your finished dish with a burning smell. In addition, lasagne pasta expands slightly in size and may spill over the edges of the pan, which will spoil the appearance of the finished dish.

4. Often, according to the recipe for making lasagna, in addition to the main sauce, it is necessary to grease the layers of pasta with bechamel sauce, which is very frightening for inexperienced housewives. But this sauce is the basis of classic cooking, and it is very simple and quick to prepare. The main thing is to follow the recommendations exactly, and then the sauce will come out tender and smooth, without a single lump. Shall we try? In a small saucepan, bring one cup of milk to a boil in advance. In a saucepan, heat 2 tbsp. tablespoons butter, add 2 tbsp. spoons of wheat flour and fry, stirring constantly with a metal whisk, for a couple of minutes. Without stopping stirring, pour in a glass of boiling milk and start stirring even more quickly, almost whisking the milk with flour. Continue until the sauce begins to thicken. At this stage, you can take a break and add a pinch of salt and black pepper. And stir the sauce again over low heat until it reaches the consistency you want, not too thick sour cream. The main thing to remember is that the salvation from the lumps of flour so unloved by many is the temperature of the milk. It should be boiling or very hot.

5. The classic meat sauce for lasagna can be called Bolognese sauce. It is best to learn how to prepare it in advance, because the cooking process takes a lot of time. Moreover, you can immediately prepare such a sauce in large quantities, divide into portions and freeze, defrosting and using as necessary with any type of pasta, incl. and in lasagna. Finely chop one onion, one stalk of celery, one carrot, a couple of slices of smoked bacon and four cloves of garlic. In a deep frying pan or heavy-bottomed saucepan, heat together 3 tbsp. spoons of olive oil and 4 tbsp. spoons of butter. Once the oil stops sizzling, add the onion, celery, carrots, bacon and garlic. Cook, stirring frequently, for ten minutes over medium heat until the vegetables are softened but not browned. Then add 500 gr. minced beef and 250 gr. minced pork. Fry, stirring, until the meat turns white. Increase the heat to high, pour one glass of meat broth and one glass of dry white wine into the meat and vegetables. Cook until the liquid has almost completely evaporated. Reduce heat to low, add 1 tbsp to the sauce. l. oregano, 1 tsp. sage, ½ tsp. red pepper flakes, ¼ tsp. nutmeg, 1 tsp. salt and ½ tsp. black pepper. Mix thoroughly and cook over low heat, stirring occasionally, for 20 minutes. Then add 700 gr. finely chopped fresh or canned tomatoes, increase the heat, bring the sauce to a boil, reduce the heat to low again, cover the pan and cook, stirring occasionally, for an hour or two. The longer, the tastier and richer your sauce will be. 10 minutes before readiness, pour in ½ cup of 10% cream and mix thoroughly.

6. Now that we have learned how to prepare pasta and basic sauces, let's try to assemble and bake our first lasagna. Grease a baking dish with oil and spread a thin layer of bechamel sauce over the bottom of the dish. Place sheets of pasta on top, spread a generous layer of Bolognese sauce, sprinkle with grated cheese and drizzle with bechamel sauce. Repeat for another five to six layers. Place pasta sheets on top of the last layer of sauce, brush with bechamel sauce and sprinkle generously with cheese. Leave the lasagne laid in this way warm for 10 minutes, and then bake in an oven preheated to 180° for 30 minutes. Cool the finished lasagna slightly, cut into portions and serve with a salad of fresh vegetables.

7. Lasagna with minced chicken and pesto sauce turns out delicate and very tasty. Prepare three cups of bechamel sauce and ½ cup of pesto in advance (you can use store-bought). Heat 3 tbsp in a frying pan. spoons of olive oil, add two chopped cloves of garlic, stir quickly, then add 800 gr. fresh minced chicken and fry, stirring, for 10 minutes. Add half the pesto to the bechamel sauce and mix thoroughly. Grate 500 gr on a fine grater. soft cream cheese, mix with one glass of grated Parmesan (can be replaced with any hard, sharp cheese). In a separate bowl, mix 300 gr. soft homemade cottage cheese, one egg and the remaining pesto. Grease a baking dish with oil, spread a small amount of bechamel sauce along the bottom, lay out sheets of pasta, place a layer of cottage cheese on top of the pasta, then a layer of minced meat, pour over bechamel sauce and sprinkle with cheese. Repeat layers several times. Cover the top layer with pasta sheets and sprinkle generously with cheese. Bake in an oven preheated to 180° for 30 minutes. Cool the finished lasagna and cut into portions. Serve sprinkled with basil and parsley.

8. Fans of fish dishes will certainly appreciate lasagna with salmon. Moreover, it is prepared quickly and simply. Cut 300 grams into thin slices. salmon fillets. Boil 250 grams in advance until done. frozen green peas. In a separate bowl, mix together 200 gr. soft homemade cottage cheese, 100 ml. 10% cream, 3 tbsp. spoons of chopped basil, juice of ½ lemon, salt and white pepper to taste. Grease a baking dish with oil, lay out sheets of pasta, place a third of the fish slices on top of the paste, then the curd mass and green peas. Sprinkle with grated cheese. Repeat two more layers. Cover the last layer of lasagne with pasta sheets and sprinkle generously with cheese. Pour 3 tbsp into the lasagna pan. spoons of water and bake in an oven preheated to 200° for 20 minutes. Cool the finished lasagna for 10 minutes, cut into portions and serve.

9. Vegetarians will definitely love lasagna with vegetables. Cut one peeled eggplant and two small zucchini into small cubes. Add a couple of pinches of salt, stir and leave for 20 minutes. Drain off the juice, lightly squeeze the vegetables and dry on a paper towel. Dice two large peeled tomatoes, one bell pepper and one red onion. Place the vegetables on a greased baking sheet, drizzle with olive oil and bake in an oven preheated to 240° for 40 minutes. Cool the prepared vegetables slightly, mix with 2. Art. spoons of finely chopped basil and parsley, salt and pepper to taste. Prepare three glasses of bechamel sauce, add a pinch of nutmeg and 3 tbsp. spoons of grated hard cheese. Mix thoroughly. Grease a baking dish with oil, spread a thin layer of bechamel sauce along the bottom, lay out sheets of pasta, and then a layer of vegetables. Pour over the bechamel sauce and generously sprinkle with grated soft cheese. Repeat two more layers. Cover the top layer with sheets of pasta, brush with bechamel sauce and sprinkle with cheese. Bake in an oven preheated to 180° for 30 minutes.

10. Lasagna for those with a sweet tooth? Nothing is impossible. Try making dessert lasagna with strawberries and bananas. Place 600 g in a blender bowl. soft cottage cheese, 300 gr. strawberries (can be frozen), two peeled bananas, cut into small pieces, 3 eggs, 3 tbsp. spoons of semolina, 4 tbsp. spoons of sugar, 1 teaspoon of vanilla sugar and a pinch of ground cinnamon. Grind until smooth and mix with 2 tbsp. spoons of raisins and 3 tbsp. spoons of soft dried apricots, cut into small pieces. Place pasta sheets in a greased baking dish, then spoon in half the curd mixture. Repeat one more layer. Sprinkle the top layer with coconut shavings. Bake in an oven preheated to 190° for 20 minutes. Cool the finished lasagna slightly, cut into portions, place on plates and garnish with fresh or canned berries.

And the “Culinary Eden” website on its pages is always happy to offer you even more interesting, proven recipes that will definitely tell you how to cook homemade lasagna.