Lasagna classic. Homemade lasagna with minced

24.04.2020

Delicious and hearty lasagna - this is a treat from Italy, which is preparing with the most different fillings. A classic recipe for cooking is a lasagna with minced meat, but also there are variations of dishes. The leafs of pasta add crushed beef, pork, fish, bird, vegetables, change spices and cooking techniques.

What is lasagna

Italian a traditional dish Lazagna is a multi-layered design with test sheets from solid varieties Wheat, fillings and sauces. All components are folded by layers in a specific sequence and are sent to the oven. As a result, the delicious satisfying and beautiful, as in the photo, dish.

Lasagna recipe with minced

For the cooking of Lazagany, a special paste will be needed in the form of rectangles or squares with the same name. Do not be prepared homemade dough Alone, in supermarkets you can buy ready-made sheets. Any recipe for lasagna with minced meat at home will require the preparation of Bezamel sauces (creamy) and "bolognese" (meat).

When cooking a lasagna from shoppers, pay attention to the manufacturer's instruction. In some cases, pasta need pre-boiling. Then they need to dry on the napkin and only after that form a dish of them.

With beef

Cooking time: 2 hours.
Number of portions: 6 persons.
Calorie dish: 136 kcal per 100 grams.
Cuisine: Italian.

Classical italian recipe- Lasagna with meat minced beef or veal. The recipe indicates fresh tomatoesbut if there are no tomatoes, put tomato paste Or sauce instead of them. To give Italian color, the dish sprink the layers with parmesan cheese, it is perfectly combined with pasta. You can add mushrooms, such as champignons. Fry them in a frying pan along with minced meat.

Ingredients:

ground beef - 750 grams;
carrot - 1 piece;
tomatoes - 400 g;
onion - 2 heads;
garlic cloves - 4 pieces;
red dry wine - 200 ml;
celery greens - 1 beam;
milk - 1 l;
flour - 100 g;
nutmeg - 1/3 h.;
salt, bay leaf, ground pepper - to taste;
creamy oil - 100 g;
lazagna sheets - 250 g;
lean oil - for frying;
solid cheese - 350 g.

Cooking method:

To prepare a meat sauce to crush onions and garlic, grate carrots on a large grater.
With tomatoes, remove the skin, pre-shrouded them with boiling water, alone their shallow, grind celery.
Fry onions, garlic, add carrots to the pan and stew five minutes.
Add Celery I. chopped meatFry to light brown without pink enclosures.
Pour wine, add tomatoes, salt, pepper. Stew about 40 minutes.
For sauce Bezamel, bring milk to boil milk, put in it a nutmetic powder, a bay leaf, cover with a lid and present 8-10 minutes.
Then the creamy oil is melted in the caulk, gradually add flour and roasted it to the walnut aroma.
In the Casanes with flour and cream oil with a small weaving, pour the milk armed with spices, thoroughly mixing the wedge. A little extinguish the sauce so that it acquires the consistency of sour cream.
The shape of a suitable size to lubricate with oil, lay out the bottom of the lasagna sheets.
To put half the meat sauce on top, a third of the behamel sauce and generously sprinkle with grated cheese.
Then again lasagna, meat bolognese, behamel, cheese.
Last Layer - Sheets, milk sauce.
Bake with lasagna needed in the oven at a temperature of 180 degrees about 40 minutes. Then sprinkle with cheese and bake 15 minutes again.
After the end of the baked, do not hurry to pull out a treat from the opposition. Give him a little cool, so it will not lose the form and look beautifully when feeding.

With pork

Cooking time: 80 minutes.
Number of portions: 4 persons.
Calorie dish: 168 kcal per 100 grams.
Purpose: For lunch, for dinner
Cuisine: Italian.

A paste for lasagna with minced meat can be prepared at home alone. For the test you will need 400 grams of flour, 2 eggs, 1 tablespoon vegetable oil and salt. From these ingredients is laid classic dough. The elastic mass is finely rolled and cut into a knife on the layers of the desired size. Mixing will take some time, but the homemade dough is more delicious shopping.

Ingredients:

pork mince - 500 g;
solid cheese - 300 g;
lazagna sheets - 8 pieces;
tomatoes - 3 pieces;
milk - 2 glasses;
garlic - 2 teeth;
creamy oil - 3 tbsp. l.;
flour - 2 tbsp. l.;
vegetable oil - for roasting;
red ground pepper, basil, salt - to taste.

Cooking method:

Fry in the stuffing pan for 5 minutes, add to meat the rubbed tomatoes, pre-peeled from the skin.
Further add spices, extinguishing 5 minutes under the lid, sprinkle with basil and crushed garlic.
Prepare to prepare Beshamel sauce. Fry on cream oil flour, pour into a flour mass of milk. Still, avoiding the formation of lumps. After thickening, add salt, pepper, if desired, nutmeg. Then 2/3 of the sauce mix with a fried meat minced meat.
Laying 2 sheets of pasta, a mixture of creamy and meat sauces. Repeat layers 3 times. The last sheets are poured by Beshamel sauce.
Lazagna is baked with meat at 180 degrees 40 minutes. Sprinkle with grated cheese and hold the oven for another 15 minutes.

With chicken

Cooking time: 2 hours.
Number of portions: 6 persons.
Calorie dish: 154 kcal per 100 grams.
Purpose: For lunch, for dinner.
Cuisine: Italian.

One of the variations of Lazagany, considered classic, with chicken minced meat. It turns out less calorie and oily, especially if you do not fry onions, but to stew it, and use cheese less than indicated in the recipe. You can add chicken mushrooms, carrots, zucchini or other vegetables to chicken minced meat.

Ingredients:

chicken minced - 0.5 kg;
onions - 1 pc.;
dried parsley and basil - 1 tsp;
flour - 40 g;
salt - 1 tsp;
ground black pepper - to taste;
creamy oil - 40 g;
tomato Mashed - 0.5 l;
milk - 400 ml;
sheets paste - 500 g;
olive oil - 2 tbsp. l.

Cooking method:

Bow grind, fry until golden color on olive oil.
Add mince, roast until readiness. Save, pepper.
Add mashed potatoes from tomatoes, extinguish 10 minutes, add parsley, basil.
Prepare from butter, flour and milk sauce Beshamel. Swelling, pepper the creamy mass.
Collect italian dish: Sheets of pasta, behamel, meat sauce. We alternate the layers until you reach the desired height or the filling will not end.
The last top layer of lasagna fill cream sauce.
We bake at a temperature of 200 degrees within an hour. Ten minutes before readiness, we sprinkle a layer of solid cheese.

With fish

Cooking time: 60 minutes.
Number of portions: 4 persons.
Calorie dish: 160 kcal per 100 grams.
Purpose: For lunch, for dinner.
Cuisine: Italian.

Another delicious and original way, how to cook a lasagna with minced meat, is to use fish. For dishes are suitable as white varieties (heck, cod, perch), and red (pink salmon, trout, salmon). With a limited budget, you can use cheaper varieties.

Ingredients:

file trout - 0.5 kg;
parmesan - 150 g;
mozarella - 100 g;
dough sheets - 1 pack;
tomato - 1 pc.;
half juice lemon;
creamy oil - 70 g;
flour - 2 tbsp. l;
nutmeg - on the tip of the knife;
milk - 0.5 l;
salt, pepper - to taste.

Cooking method:

Fish fillet Grind, carefully check if there is no stones left, sprinkle, pepper, add the juice of halves of lemon. Leave the chopped fish fillet marinated for an hour in a cool place.
Prepare Beshamel Po classic recipe. On the melted butter in a casserole or deep frying pan wheat flour, fine pour milk, constantly stir the sauce. Boil the mixture for 5 minutes, add salt, pepper, nutmeg.
Ceramic, teflon or glass shape Lubricate oil. First lay the sheets of paste, then creamy sauce. The next layer is trout, parmesan and mozzarella. Alternate the layers until the fish end.
Top layer - Lazagne sheets, blurred by creamy sauce. On top, you can put a cut tomato and grated solid cheese.
Bake the dish in the oven you need about half an hour.

From Lavasha

Cooking time: 40 minutes.
Number of portions: 6 persons.
Calorie dish: 162 kcal per 100 grams.
Purpose: For lunch, for dinner.
Cuisine: Italian.

The simplest recipe for lasagna with minced meat is prepared from armenian lavawhich replace ordinary sheets of pasta. This dish cannot be called a traditional Italian treat, but when there is little time or at hand there are no special sheets, such a recipe is a real find. Farm for Lazagany can use any: from fish, meat or bird. To speed up the cooking process as much as possible, the chefs offer the "lazy" lasagna recipe.

Ingredients:

lavash - 1 package;
minced meat - 0.5 kg;
solid cheese - 200 g;
onion - 1 PC.;
vegetable oil - for frying;
milk - 380 ml;
creamy oil - 150 g;
flour - 3 tbsp. l.;
sugar - 1 tsp;
salt - 1 tsp.

Cooking method:

Clean the bulb and put it finely. Fry it in oil in a frying pan.
Add minced bow, fry until ready. Do not forget to stir the mass so that there are no lumps. Add salt, pepper.
For the sauce, melt the creamy oil in the sauce, pass the flour in it until golden color.
We gradually pour milk into the mixture constantly stirring the wedge to a homogeneous consistency. Add salt and sugar. Continuing to stir, boil 5 minutes.
Lavash cut down the size of the form. Lubricate the bottom of the dishes, then put the layer of the pita. Over the distribution part of the filling, use it with sauce and sprinkle with cheese. The next layer of the pita is slightly pressing and continue to lay out the layers until the filling end.
Top layer of lavasha do cheese.
Bake the dish in the oven at a temperature of 200 degrees for 25 minutes. If in the oven it is possible to turn off the top heating, then apply this function. If your ovens does not have such features, then cover the container with the Lazagani foil.

Video

1. Cooking filling for lasagna - Finely cut onions and garlic.

2. Turn the carrot on the middle grater.

3. With tomatoes, remove the skin (omit the tomatoes in boiling water per 1-2 world., Then burst the skin easily with a knife), pulp the pulp in a blender or wipe through the sieve.

4. Onions and garlic fry in a frying pan with the addition of vegetable oil.

5. Then add grated carrots.

6. In roasted vegetables add mince, salt, pepper and extinguish until readiness (20-25min).

7. Five minutes before readiness to add tomatoes to the mince.

8. Cooking the sauce "Beshamel" - Melt the creamy oil.

9. Fry flour in butter, constantly stirring, until golden color.

10. Thin pour hot milk into a fried flour, mix well and bring to a boil. Salt, if desired, add a nutmeg or garlic. Ready sauce "Bezamel" must resemble liquid sour cream.

11. We continue to cook Lazagan: Grate cheese on medium grater.

12. On the bottom of the lubricated form for the baking, put the sheets of lasagna (here a form 20 * 30cm., 5 cm high). If you use ready-made Lazagany sheets - carefully read the instructions to them - you may need to pre-boil them!

13. From above, put half the meat sauce on the sheets of Lazagany.

14. Pulley 1/3 part of Beshamel sauce.

15. Sprinkle 0.5 part grated cheese.

16. Top to cover with lasagna sheets.

17. Share the remaining meat sauce.

19. Again the layer of grated cheese, this time pour out the rest.

20. Laid Lazagna sheets.

21. And, using the remaining sauce "Beshamel", pour the surface of Lazagany.

22. Bake Lazagne in the oven for 40-45min. At a temperature of 180 degrees. For 5-10min. Until ready to sprinkle with parmesan cheese.

23. Will be very tasty if you give to the cliff tomato sauce: Bow, carrots and garlic fry, add tomatoes, salt, pepper. Stew 20-25min. Enjoy your meal!

How to cook Lazagna sheets:

We will need: flour, 3 eggs, 100 ml. milk and salt.

Flour to sift, add eggs, milk and salt. Knead the dough like on dumplings. For 30-40 minutes. Place in a plastic bag, then the dough will become elastic and soft. Next to roll the dough, cut it on rectangles and boil over 5 minutes. in boiling water with the addition of 2 tbsp. vegetable oil. Ready dough Remove, lay out on the napkin, dry.

Lasagna Classic - Traditional National Italian meat dish. Of course, today lasagna is preparing the most diverse methods And even exclusively with vegetables. But in this recipe we will prepare the most traditional lasagna with minced meat at home.

The main ingredient of such a dish is meat. There are still special layers of dough and sauce. as well as cheese. In the process of baking, the sauce impresses each layer and makes it very gentle and creamy.

Classical step-by-step recipe Cooking Lazagany with photos is presented below. There is nothing complicated in it, each stage is painted in detail and clearly. The main thing is to choose all the necessary ingredients.

Lasagni Sheets - Special finished goods From the test, which significantly reduce the time of cooking dishes. In addition, they are often green. These color they acquire thanks to the addition of spinach into the dough. Interestingly, such a lasagna is also considered classic. In the process of cooking, you can use all kinds of dried greens and fragrant herbs.

We begin to prepare.

Ingredients

Chopped meat
(600 g)
Butter
(60 g)
Wheat flour
(2.5 tbsp)
Olive oil
(2 art. L.)
Solid cheese
(500 g)

Steps of cooking

Prepare Beshamel sauce. In the appropriate pan, we lay out a piece of butter and pour a pair of tablespoons of vegetable, we melt the ingredients on a small fire and we add flour to them. Mix the ingredients so that the flour is not rolling into lumps.

When the whole mass in a saucepan becomes enough uniform, we pour in it with milk room temperature, slightly increase the fire and prepare the sauce before thickening. The concentration of fluid should be moderately thick, as not too fat sour cream.

Heat the frying pan with vegetable oil and pour out all the available minced meat. It can be prepared independently of a piece of fresh pork or beef, missed through a meat grinder with bow and garlic.

Fry mince to the formation of a matte crust, add the specified amount of bolognese sauce, mix ingredients, salt and pepper to taste.

Heat the oven up to 180 degrees in advance. The suitable shape of the baking sheet with butter and slightly covered with bezamel sauce.

Lay the dry sheets of Lazagany on the baking sheet, on top of them we have smooth high layers finished minced, I rub the cheese on a large grater and lay out over meat the next layer. All layers are covered with Beshamel sauce and lay out Lazagna sheets again.

We repeat the process of laying out each layer, evenly distribute the sauce on sheets.

I fall asleep the remaining grated cheese as the final layer. We give me a dish of 10 minutes. We send a baking sheet with a lasagna in the oven and bake for half an hour.

The finished dish lay out on plates, decorated with fresh greenery leaves and feed on the table. Lasagna classic with minced meter.

Italian cuisine has time to get into our lives. Pizza has become an almost everyday dish, and a variety of quick variations are invented on its topic. But the recipe with the sauce of Beshamel hostess while still mastered very weakly. What do not say, nevertheless it is quite complicated in performance. However, occasionally, you can still pamper yourself and the family of this delicious dish.

To make it easier to master the step-by-step we divide it into individual stages and describe in detail each of them.

Pharmal preparation

Best for the goals suitable beef. And the mince is desirable to cook it yourself. Per pack in 250 grams finished sheets It will take three quarters of kilo meat. Lasagna Recipe with minced meat with bezamel sauce includes pre-creation of meat sauce. This sequence is observed:

The bow (many, four major) and garlic, 3-4 slices are fine. It is not worth it, you need to work with a knife.
Big carrot rubs through a large grater.
Almost half a tomato is awesome, posed cold water And they are freed from the skin. After with them there is a skin, tomatoes are cut by small cubes.
Celery bundle is crushed.
Skin Skin warms up lean Oil; It drinks garlic with bow to transparency.
Next to them, carrots are absorbed and makes it stealing about five minutes.
Following half the celery.
After a couple of minutes, mince is laid and stewed before gaining a flat brownish color.
A glass of red dry wine is poured. Quenching lasts about 10 minutes.
Tomatoes and remaining celery are suited, salt with pepper. The skillet is left on a small fire for half an hour.

Finally, meat sauce is seasoned oregano and almost immediately removed.

Most important: Beshamel sauce

Some beginner caspers with Beshamel sauce scares exactly the last. They had the impression that the sauce is preparing very difficult, and they are not solved to take up his creation. Meanwhile, the process is available even to beginners. A liter of milk is boiled, a laurel leaf and a quarter of a spoonful of nutmeg are lowered into it, the sudine is covered and ten minutes left alone for insteading. In thick-wing dishes melts polls good oil (100 grams), five spoons are suited in it without a roller flour and roasted to a light walnut aroma. Lavrushka is removed from milk, and it slowly, with stirring, poured into the Casanes. How starts to throw - the sauce is ready, it remains only to saline it. If it is liquid, you can respect a little. But do not overdo it: the lasagna recipe with minced meat with Beshamel sauce implies that the sauce will be poured, and not put out the slices, so the delicate is needed to bring to the consistency of the market sour cream, but not more.

Step-by-step recipe for lasagna: assembly

Intermediate stages are passed, proceeding with the final actions.

A third kilogram of cheese is rubbed. Parmesan is desirable, but homemade lasagna is tasty and with another, loved in your family.
The baking sheet or shape from the inside is labeled with fat or oil.
The instructions for sheets are studied: some before cooking you need to boil. If there is such an indication, it is performed on the recommendations on the package.
The bottom is laid out by sheets (usually leaves 4 pieces).
Half minor is distributed on sheets.
The meat sauce sheds 1/3 of Beshamel and 1/3 cheese wakes up.
Lazagna sheets are laid out, and paragraphs 5-6 are repeated.
From above, the design is covered with the remaining sheets, on which the remaining sauce is distributed.
The collected lasagna in the oven should stand for forty minutes. Then she sprinkled with pending cheese and returns to the oven for another ten minutes.

When the appetizing crust is formed, the dish is ready - you can call the family to dine.

Sheets for Lazagany

Chefs enthusiasts or those who have not come out to find a ready-made basis may make sheets on their own. The process is quite simple, although it takes time. From a glass of flour, two eggs and three spoons of white dry wine, a sufficiently cool dough is mixed. It wraps into the film and the hour is left warm. Then the ball is divided into four parts; Each is rolled as thinly as possible, ideally a millimeter-one and a half. Water is boiled in a large wide saucepan, a pair of spoons are poured into it. sunflower oil. It is necessary that the dough does not slip. The layers in turn fall into salted boiling water and boil about five minutes. Then the sheets are dry; If the lasagna is not prepared immediately, they need to store them in the freezer.

Creativity

A highly enhanced lasagna recipe with minced meat with behamel sauce. The dish is still with a richer taste. True, some additional tricks will be required. Meat takes two times less, the rest of it is replaced with mushrooms. Champignons - what you need. If you have raw mushroomsThey need to be frying in a separate frying pan with a bow, after which the blender is punctured. If you bought sterilized, simply to move before grinding. As an option - finely chopped mushrooms are added directly to the mince when it reaches half readiness. When assembling the lasagna, if you have mushrooms and minced meat separately, you put them with layers: Meat - Shampignons - Beshemel - Cheese.

Lasagna in Russian

Our inventive home chefs managed to adapt the dish to their capabilities and tastes. Great "sounds" Lazagany at home, in which traditional sheets are replaced by self-baked pancakes. You can fry them in your favorite recipe, only in the dough you need to add a bit of diluted starch so that the pancakes were slightly dry. IN meat sauce Severally reduced the number of ingredients giving liquid (wine and tomatoes). It is possible to restrict ourselves to frying minced meat with spices. Beshamel is preparing for conventional prescriptionBut done is more dense. The assembly is consistent with the rules described. But the baking will be less long: if there are a dozen pancake layers to dozen, Lazagany will stay in the oven just a quarter of an hour.

Do not be lazy, prepare on the weekend Lazagna: your family will certainly appreciate the efforts because this Italian dish is really tasty.

Calorie: Not specified
Time for preparing: Not indicated

Traditional Italian dish - lasagna. We offer you a classic recipe with Beshamel sauce. Many Lazagany will remind casserole or pasta with meat filling. Its taste managed to evaluate both in other countries except Italy. She is a full-fledged dish, which perfectly quenched hunger. Lazagna is preparing simply, but in several stages, therefore it takes time. By the way, there is an option.
Portions: 4.

Required products:

For sauce Bezamel

- butter -40 g,
- Wheat flour - 2 tbsp. lies.
- milk - 500ml,
- nutmeg - chopping,

For lasagna

Lazagani sheets (paste) -6-8 pcs,
- meat minced - 600-650 g,
- carrot - 1 pc.,
- Onions - 1 pc.,
- Tomatoes B. own juice - 100-150 g,
- meat broth - 100-150 ml,
- Salt, black pepper - to taste,
- Italian herbs - 1 h. Lodge.
- Mozarella cheese (or other) - 150-200 g,
- Parmesan cheese (grated) - 3-4 tbsp. lies.
- vegetable oil.

- heat-resistant form 25x25 cm

How to cook with photo step by step

1. Prepare Beshamel sauce. To do this, make the creamy oil in the saucepan.

2. Add a wheat flour and mix well. Within one minute, bring the flour to gently golden color.

3. In small portions, enter the milk, constantly stirring the wedge, so that flour lurous lumps are formed. Mix thoroughly and bring to a boil. Prepare on a small fire for 4-6 minutes. If the sauce turned out to be too liquid, you can still respect. But it is worth considering that when cooled sauce, Beshemel is a little thick.

4. Sung and pepper in your taste, add a nutmeg. Mix well and remove from the fire.

5. Clean the onions for the filling, and cut into cubes. On a chipped frying pan in a small amount of vegetable oil, bring the bow to transparency. Carrots clean, and soda on a large grater, connect with a bow and prepare for 3-5 minutes.

6. Tomatoes in their own juice Clean the peel, grind the blender and add to the rest of the ingredients. Mix well. Tip: Instead of tomatoes in its own juice, you can use tomato juice or pasta.

7. K. stew vegetables Add meat minced meat and mix thoroughly. Prepare for 7-10 minutes.

8. So that the filling was juicy, pour the meat broth. Sung and pepper in your taste. Tip: If there is no broth, you can pour some water.

9. For aroma, add Italian herbs (ready mix) and mix well filling. Prepare for another 4-6 minutes so that all tastes are connected to a single fragrance. Stuffing is ready, so you can "collect" Lazagne.

10. All over the bottom of the heat resistant shape, distribute a small amount of sauce Beshamel.

11. Put the on-site as closest sheets for Lazagania. It is worth noting that the sheets (paste) for Lazagania do not require preliminary cooking - they will persuade in the process of baking, because the filling contains liquid. However, there are some types of sheets that require pre-cooking, so carefully read the instructions on the package.

12. On top of the sheets distribute the meat stuffing.

13. Little Beshamel sauce.

14. Grind Mozarella cheese or soda on a grater (depends on hardness). Sprinkle with grated parmesan.

15. Pour Beshamel sauce.

16. Cover the stuffing sheets for Lazagany, having them already perpendicular to the previous layer

17. Repeat the layers until the filling end. Important: The upper part of the classic lasagna should consist of a filling, sauce beachel and cheese.

18. Bake the lasagna at a temperature of 1800C until ready, approximately 30-40 minutes, placing in a preheated oven.

19. Serve