Recipe for making lasagna with minced meat and mushrooms. Lasagna with minisha and mushrooms
Lazagany with meat minced meat and mushrooms is tasty, satisfying, although not quite quickly. The sheets of the dough, alternating with pork minced stuffing with mushrooms and onions, and bechamel sauce, turn into a wonderful casserole, the taste of which will be remembered for a long time;) If there is a desire and the opportunity, turn on the lasagna and mozzarella, the result will be generally stunning!
So, for the preparation of Lazagany with minishes and mushrooms prepare pork mince, onion, champignon mushrooms, vegetable oil, salt, black ground pepper, lasagna sheets, butter, wheat flour, milk, nutmeg, parmesan cheese.
Mushrooms clean and cut the cubes, whirl, too, clean and cut the cubes, but small.
Fry onion with minced meat and champignons on vegetable oil, salting minced meat and pepper.
Prepare Beshamel sauce. To do this, melt the creamy oil in the saucepan, pour flour and fry her minute, stirring. Then pour warm milk, mix and boil the wedge and boil to the thickening of the sauce - 5 minutes on slow heat after it boosted. At the end of cooking in the sauce, add a couple of pinch of nutmeg and salt to taste.
In a large saucepan, boil the water, alternately boil the Lazagna sheets, approximately 30 seconds each sheet. In the form, lay out three sheets of Lazagany, the third part of the minced meat and the fourth part of Beshamel.
Then there is a layer of dough sheets, mince and behamel; Another layer of sheets, the remaining mince and the third part of Beshamel, the last layer of the test, the remaining behamel. Sprinkle with a tremble parmesan on top of a lasagna.
Bake the lasagna with minisha and mushrooms in the oven at 190 degrees of 30 minutes under foil and 10 minutes without it.
Lazagany with minisha and mushrooms are ready - cut off and try;)
Enjoy your meal!!!
Lazagna is easy to cook. But only if you know several secrets: how to choose the dough and how to prepare sauces - meat and white sauce Beshamel. More mood is needed.
Classic italian cuisine - Lazagany with minced meat, meat sauce and behamel sauce - and in fact gorgeous. At the same time, it is not difficult to cook it. The main trick so that it was quite simple, to buy the right sheets or prepare the right one. Therefore, carefully read the label or recipe. If it is written that the sheets do not require cooking - boldly take if the sheets need to be cooking, you will have to tinker, the sheets will need to be pre-booked according to the instructions. Or prepare yourself, with a competent approach, it turns out perfectly.
Other secrets of the recipe for delicious lasagna with minced meat - its famous sauces. But first things first.
Ingredients
For recipe
- 15 Sheets for Lazagany, not requiring cooking
- meat Sauce (+ Recipe)
- beshamel sauce (+ recipe)
- 100 g of Cheese Gruyer or Cheddar
- 30 g Cheese Parmesan
For sauce Bezamel
- 30 g of butter
- 1.5 tbsp. flour
- 500 ml of milk
- Ground nutmeg
- Ground white pepper
For meat Sauce.
- 2 tbsp. olive oil
- 250 g of mixed minced meat (pork and beef)
- 250 g of champignon mushrooms
- 100 g of carrots
- 100 g of the reptile
- 500 g Tomato or 1 bank finely sliced \u200b\u200bcanned tomatoes
- Salt (approximately 1 ppm without a slide)
- ground black pepper
- 0.5 ppm Dry Oregano
- 2 cloves garlic
Baking form 30x20 cm
Cooking
For meat sauce in a deep pan pour oil and put there chopped meat, well-washed and sliced \u200b\u200bchampignons chopped with small cubes, marked with carrots and cut onion on the grater.
Mix all the products in a frying pan well, cover the lid and extinguish on a small fire for about one hour, sometimes stirring.
Add to the meat purified from the skins, finely sliced \u200b\u200btomatoes or tomatoes from the can, peeled and grated garlic, oregano, salt and pepper. Mix everything and the base. Put stewed under the lid for 30 minutes.
If you take fresh tomatoes, then you can not be enough, see the consistency of the meat sauce, it should be juicy, but there should be no much water. If it is still a lot, put out the sauce for another 15-20 minutes. Turn off the fire and postpone the meat sauce for Lazagany for a while.
For sauce Beshamel in a small saucepan, melt oil on low heat and add flour to it.
The wedge mix well the oil with flour.
Slowly, literally 2-3 spoons, pour into a flour mixture of milk, immediately stirring it with a whisk. When milk interferes, add a new batch. And so, until add all the milk.
Add fire and cook, constantly stirring until the sauce starts thick. Pour salt (approximately half a teaspoon), pinch pepper and a bit of grated nutmeg. When the sauce becomes a thickness, like fat cream (which can be overflow, and not in which the spoon is worth it), turn off the fire. Still a few more minutes until the sauce is cool down.
Cheese Suitoriate on a shallow grater and mix.
Form pour 3 st. l. Sauce Beshamel and smear it along the bottom.
Put three plates of the dough for Lazagani, on them 3 tbsp. meat sauce and 3-4 tbsp. Sauce Bezamel. Try to distribute sauces as uniform on the surface of the sheets. Sprinkle with cheese. Next layer also do. Such layers of Lazagany should turn out four.
The last layer should be only from the dough, Beshmel and cheese sauce. For the top layer, use all the remains of the sauce, distributing them evenly on the test plates and watering the lower layers. Sprinkle with residues of cheese.
Bake in advance preheated to 200 degrees oven 45 minutes. Remove, give climbing to stand for about 15 minutes and only then cut, then it will be better to keep the shape.
How to cook lasagna with minced meat and pickled mushrooms, recipe with photos.
Lazagna is a popular dish of Italian cuisine. It is very tasty and satisfying, so it can be served for lunch or dinner. All ingredients for its preparation are always available at any mistress. And Lasagna Sheets can be found in the department pasta products Any supermarket.
Ingredients:
Lazagna Sheets - 250-270 g
Meat minced meat - 650-750 g
Onions - 1-2 pieces.
Carrot - 1 pc.
Marinated mushrooms - 150-200 g
Milk - 600-700 ml
Creamy oil - 60-70 g
Flour -3 st
Solid cheese - 350-400 g
Parmesan - 50 g
Broth - 250-300 ml
Salt, pepper - to taste
Nutmeg
Olive oil
How to cook Lazagne
In a large grater, grazing carrots. Cut onion onions.
On the olive oil, let off onions with carrots.
Add to fried tomato juiceStew 5 minutes. TO vegetable mix Add minced meat and part of broth. Add salt and pepper to taste. Stew 5-10 minutes. The lasagna filling should not be dry, so if necessary, you can pour more broth.
Depending on the manufacturer, Lazagani sheets are different. Some species require pre-cooking. It is always indicated on the package, so if necessary, boil sheets.
Prepare Beshamel sauce. Melt the creamy oil. Pour flour and immediately mix. Pour into small portions of milk, thoroughly interfering, so that lumps are not formed. On slow fire, cook sauce for no more than 5 minutes. Add a nutmeg and grated parmesan. Mix. Beshamel sauce is ready.
Assembling lasagna. On the bottom of the refractory form pour a bit of broth or sauce - Beshamel. To lay on top of a few Lasagna sheets in such a way as to cover the entire surface.
Separate the meat filling on top of the sheets.
Pour minced small amounts of Beshamel sauce.
Fill the entire surface with grated cheese.
Repeat the procedure. Cover the first layer sheets for lasagna. Distribute mince.
Pour meat filling Sauce.
On the entire surface to lay marinated mushrooms.
Cover mushroom layer grated cheese.
Repeat a layer from the sheets for Lazagan again.
From above to distribute the residue of meat minced meat.
Pour Beshemel and Broth sauce.
To cover the surface of the lasagna layer of grated cheese.
Place the shape with Lazagne in a preheated oven. Bake at a temperature of 180-200 with about 35-40 minutes.
Serve lasagna hot, cutting portion.
- Lasagna (sheets) - 250-300 gr.
- Minced meat (pork, beef) - 400-500 gr.
- Mushrooms - 300 gr.
- Onion - 1 pc.
- Tomatoes - 2 pcs.
- Tomato paste - 2 tbsp. l.
- Solid cheese - 300 gr.
- Vegetable oil - 1/2 cup.
- Pepper (ground) - to taste.
- Salt.
- Wheat flour - 4 tbsp.
- Milk - 800 ml.
- Butter creamy - 100 gr.
- Muscat nut - 1/2 C.L.
- Pepper (ground) - to taste.
- Salt.
Lasagna is a dish of Italian cuisine. Thanks to an unusual taste, it is becoming increasingly popular in Russia. If before Lazagan could only try in the Italian restaurant, then today it can be prepared at home. Lasagna leaf is sold in every supermarket. Lazagna is a dish that layers layers. How to make it right, tell me the recipe with step-by-step photos. Moisturizes the layers classic sauce Bezamel, and solid cheese (usually parmesan) gives taste piquancy. The collected lasagna is baked in the oven. Prepare it for your family - Share with them a part of Italy!
Cooking Lazagany with mushrooms and minced meat:
Italian cuisine is not limited to familiar to all paste under all sorts of sauces, ravioli, risotto, tiramisu and minestrone.
No less tasty classic lasagna With minishes and mushrooms, takes away a lot of time from the hosters, but quickly becoming a favorite dish of the whole family. To prepare it under the power even a novice cook (however, it will go with her longer than an experienced mistress), the main thing is to accurately follow each step.
Lazagna with mushrooms and minced: step-by-step recipe
Ingredients
For sauce
- Creamy butter 1 Article.
- Wheat flour 1.5 tbsp.
- Milk bold 0.5 l
- White Pepper Powder 1 pinch
- Salt to taste
- Taste
For main dish
- Sheets for Lazagany 15 pcs.
- Cheddar Cheese 100 g
- Minced beef and pork 250 g
- Parmesan solid cheese 50 g
- Vegetable oil (preferably olive) 2 tbsp.
- Fresh champignons 250 g
- Carrot large 1 pc.
- Onions on 1 pc.
- Tomatoes 0.5 kg
- Garlic 2 slices
- Salt 1 tsp
- Black pepper (powder) taste
- Oregano Dry 0.5 tsp
How to cook lasagna with mushrooms and minced
In this recipe, you will need not ordinary leaves for Lazagany, and those that do not require cooking, since they are well absorbed by Beshamel sauce, making the dish much more tastier. Fresh tomatoes If you wish, we replace canned, grinding them in a blender or crushing manually.
- Defrost finished minced In room conditions, or make your own natural fresh meat Without extraneous additives, which, of course, is preferable in the health plan.
- We swore mushrooms, removing dark spots and parts of the legs with soil residues. We rinse and cut them with plates or small cubes.
- Clean the onions, rinse in cold water, then rinse the knife and cut the head with small cubes.
- We clean and rinse the carrot, three on the middle grater.
- My tomatoes, we dry by a paper towel, remove the place from the fruits and remove the skin.
For easy skin removal, we make an incision in the form of a cross on each fruit, then we lower it on half a minute in boiling water, and the same thing is in the cold. We subscribe to the novice to lag behind the skin, and remove without more effort.
- Next, cut tomatoes with a small cube.
- Heat Skin S. olive oil, add mushroom, onion and carrot cutting, minced meat and mix well. We close the ass, we reduce the fire, and cars for 1 hour, mixing the contents regularly.
- Add tomato cubes, crushed garlic, oregano, after which everything salt and pepper to taste. Mixing and closing, to the car, while in the stuffing is not evaporated. But in this case, a suction is preserved - it is necessary to spend about half an hour, or a little longer. Occasionally stir the mass: it should not burn.
- We remove the finished meat filling from the stove, and proceed to the cooking sauce Bezamel.
- Heat the sovereign SO butter, Suck a flour, mix, and gradually (2 tbsp) we pour milk, constantly stirring the mass. The procedure, of course, is long, but it is worth hardening so that there are no lumps.
- We add the fire, and all the time stirring the contents of the saucery, salt and pepper, then we hide with nutmeg.
- When the consistency of the sauce for Lazagany with minced meat and mushrooms will resemble low-fat cream, then we remove it from the slab and cool a little. Warm sauce is easier to apply on Lasagni leaves.
If purchased sheets you need to cook them, sticking to the packaging manual. Sheets do not need cooking, then immediately go to the formation of Lazagany.
- We turn on the oven to 200 ° C, and while it is heated, lubricate the bottom of the baking of the cooked sauce (it will take about 3 tbsp.).
- We put into the form of several leaves in such a way that they do not make up each other, but it is also important that there are no distances between them. We lay the layer of minced me from above, watering it with a sauce (not more than 4 tbsp.), And sprinkle with grated cheese.
- We cover all the new Lazagna sheets, and we repeat the procedure until they end. At the last moment we cover this "sandwich" with leaves, and do not put anything else.
- Lubricate the top of the sauce residues, sprinkle with raw (for lasagna design it is better to leave more cheese than used for filling).
- Put a form with future delicacy in hot ovenand baked 45 minutes. The raw mass covering it will melt and turn into ruddy crust, and the sauce hees the "sandwich" himself, turning it into an amazingly gentle and appetizing dish.
When the lasagna bakes do not hurry to call the household to the table. After cutting out the shape of the oven, we leave it for 20 minutes: let the dish cool down, because it is eaten in a warm form, since in a hot, when cutting, slices are irregular.
So lasagna with minisha and mushrooms are ready! Serve a warm fragrant dish, adored by all Italians, to the table as independent dishBy cutting it with smooth rectangular slices, and laying up on plates. By the way, that's italian dish Decorate not only everyday, but also a festive table!