Mushrooms 

Lazagna the origin of the dishes. Lasagna: History and recipes from different regions of Italy

21 Chose

I suggest everyone "layered miracle" -

Italy's kitchen pearl.

And they love it all over the world - everywhere.

I cook it for gourmet friends.

At the Greeks, she once appeared.

In Bologna Etruscan, improving it,

And did not let it with the Italians a little!

FROM rudy korchka tender dish

The rich taste of parmesan gives.

VIVAT "BESHAMEL"! Everyone will enjoy!

I know hungry no one will leave! ..

/ Nika Aquarius /

In today's history, our story will be discussed about a delightful Italian, to which it is impossible to remain indifferent after the first meeting with her. Under her spells with the same success, all: both men, women, and even children. Exquisite appearance and discriminating taste - Here are the main distinguishing features of this unmatched sygride. And no, this is not Monica Bellucci, who visited our wonderful country with a visit to our visit ... Let me present to your attention to our today's heroine - Lazagna.

And although the lasagna is called the traditional dish of Italian cuisine, they believe that her springchalter was a flat round border from wheat flourwhich Greeks called "Lagan". According to another version, the dish received its name from the Greek word "Lasan" ("Lasanon"), meaning "hot plates", "Gorshka oven". Later, the Romans borrowed this word to designate the boiler in which food was preparing, and already the Italians began to call Lazagani ready-made dish.

But the right to be considered the birthplace of Lazagany, in addition to Italy, was also claimed by England and Scandinavia. The British justified this by the fact that even at the court of King Richard II (14th century) there was a similar dish called "Loseins", and that original recipe This dish can be found in one of the first English cookbooks stored in the British Museum. Having learned about this, Italian ambassadors, which, like all their compatriots, jealously protect their kitchen, hurried immediately make a statement in London: "Regardless of how it was called old english dish, this was not exactly that Lazagany, which we do. "In Scandinavia, since the time of Vikings, a dish called" Langkake "was widely known, consisting of breadpage, grounded with meat sauce and cheese. However, back to Sunny Italy ...

The first written recipe for Italian Lazagani is found in the anonymous manuscript of the fourteenth century found near Naples. From the manuscript, we learn that in the Middle Ages, this dish was prepared as follows: they were drunk in boiling water sheets of the dough, and then glorified them with ground spices (most likely it was salt, pepper and sugar, but a combination of cinnamon, carnations, saffron and nutmeg) and cheese. A dish is preparing in the furnace, in a special frying pan without a handle. Initially, the exquisite taste of Lazagania rated the inhabitants of Emilia-Romagna, which in the north of Italy, and then this dish won the popularity not only throughout the country, but in the whole world!

In the XVI century, the recipe for Lazagany was borrowed from Italian cuisine by Poles and a little transformed, as a result of which they appeared by many Lazanka. Prepare them and today can each. To do this, it is necessary to steeply knead the dough from wheat, buckwheat or rye flour, thinly roll it and cut into squares or triangles. Then weld the resulting dough, strain and fill with lard, butter with bow or sour cream. The post can be used with the quality of the fill with grated poppy and crushed berries. Next, Lazanka can be baked, then they will be called Lamanese.

As a rule, modern lasagna is prepared from six layers of the dough, while each layer is put on the stuffing, and from above - grated cheese and several pieces of oil. According to the Italians themselves, the best lasagna is prepared in small rural farms and cafes. Tried a traditional dish In cozy family restaurants, you can re-discover his taste every time, as the Italians love to add different varieties Cheese: often use Ricott and Mozarella; Parmesan is obligatory only for Lazagani Bolognese.

Beshamel is considered the most popular sauce to Lazagne, it is most often used when cooking this dish skillful Italian hostesses. So if you want to fully master this art and learn how to make the right lasagna, it is worth looking into the article "Secrets french cuisine. His Majesty Sauce "[Active reference to www.etoya.ru/gurmaniya/2013/2/21/31390/], in which Svetlana Branch shared with us a recipe and the peculiarities of the preparation of this famous sauce.

The dough for Lazagany is preparing from the same flour as pasta - it is made exclusively from solid varieties Wheat. Ready test plates for this dish today you can buy in many large supermarkets, but if for some reason you could not buy them, or you just do not look for easy ways, I suggest you try to prepare them yourself. Lazagna sheets can be used immediately, dried or freeze in the refrigerator. So, for the preparation of the test, we will need the following ingredients:

  • flour of solid wheat varieties - 400 g;
  • large chicken eggs - 2 pcs.;
  • salt - 1 tsp;
  • vegetable oil - 1 tbsp.;
  • water is cold - approximately 50 ml.

The flour is sifted through the sieve so that it is enriched with oxygen and was more "lush." Then we make a small "funnel" in the flour and drive there eggs, we pour water, add oil and salt. Next, we knead the dough - as a result, we must get a dense, but an elastic ball. Cover ready dough food film or a napkin (so that it does not dry) and leave about thirty minutes. After that, we divide the ball on the part and each rolling in a plate with a thickness of about 1-1.5 mm. Carefully cutting the edge to give the plates the form of the rectangle (the size of the rectangle depends on the size of the dishes in which you will prepare Lazagne). We lay out sheets on paper towels for drying - be sure to dry them on both sides. Then omit each leaf separately into a large amount of boiling salted water and cook for two minutes, shake the excess water. Prepared sheets lay in a lubricated oil shape, alternating every sheet with filling and sauce.

So, after you have learned to prepare the famous Bezamel sauce and dough for Lazagani, it remains only to decide on the filling for our future dish. In modern italian cuisine Mushrooms, tomatoes, spinach, eggplants, onions, zucchini, fish, seafood, chicken, ham ... Serve this dish Hot, sometimes decorating it with basil leaves or other greenery. Eating climbing with a knife and forks, gently cuts off the dish small layered pieces. The caloric content of the dish is also easy varied depending on the filling. In general, each of you will certainly find among the many option that the recipe for Lazagany, who will have to taste exactly!

Perhaps the most famous fan of this dish is Garfield's cat, the hero of the comic book of the same name. His fans have repeatedly could observe how Garfield flies for both cheeks another appetizing piece of Lazagany. But, in fact, his thoughts on this:

"Lazaganya is not a dish ... This is a way of life. This is part of being. One of the main achievements of man. What did the Indians treat the first colonists?" - Lazagani. What did the crowd of Maria Antoinette scream? "-" Let them eat lasagna, "what Nile Armstrong said, making the first. Step on the moon? - "It's like a small piece of Lazagany." This is not a dish. This is the subject of dreams. This is the food of the gods. This is a lot of bread "...

In my opinion, this cat has definitely there is not only an excellent sense of humor, but also a shame! Well, for those who want to try the famous Lazagan Garfield, I offer the following recipe:

Ingredients:

  • 2 glasses of ricotta;
  • 0.5 glasses of grated parmesan;
  • 1 Funny egg;
  • 1/4 cup of crushed fresh basil;
  • 230 g of Lasagna sheets;
  • 230 g grated mozzarella;
  • salt and pepper ground - to taste.

For sauce :

  • 1.75 glasses tomato Puree.;
  • 2 tbsp. olive oil;
  • 2 tbsp. oregano;
  • 0.5 glasses of crushed vegetables and mushrooms (onions, spinach, champignons).

In a big bowl, mix Ricott, Parmesan, Egg and Basil, add salt and pepper to taste. Separately mix all the ingredients for the sauce. Baking shape to lubricate with oil, put on the bottom of the layer of boiled lasagna sheets, coat with a part of the cheese mixture and pour a part of the sauce. From above sprinkled with grated mozzarella. Repeat the layers by completing a layer of lasagne sheets, lubricated with sauce. Bake for 20 minutes at a temperature of 190 degrees.

What is Lazagna, many know. But if you have not tried it yet italian dishWe strongly recommend it to do. Depending on the preparation region, can be different. Some do it with tomato sauceOthers apply Beshamel. Stuffing can be not only meat minced meat, but also various sausages, seafood or even vegetables, fruits and berries. Lazagna is popular all over the world. Over time, she has undergone significant changes. What is Lazagna today? It is rather a way to prepare that implies baking dishes made from a layer of sheets of paste with different stuffing. There is no certain recipe that you need to strictly follow. However, some nuances and recommendations should be taken into account.

Proper dough - a pledge of a delicious dish

Paste for Lazagany is now sold in almost every supermarket. But it's not difficult to cook it yourself. For this you do not need any specific skills. To cook you need two types of flour - wheat top grade and second (fool). In order not to make a mistake when choosing Flour Durum, look at the label. It should be indicated by GOST 16439-70. Take flour (250 grams of each species), mix and pour it onto the table slide. Make a deepening in the center, pour four large eggs there. Add salt to the taste and 1 tsp. olive oil. Now you need to knead the dough. When it is ready, it needs to be wrapped in a food film and put for 30 minutes in the refrigerator. After that, form the sausage from it. Cut on the same parts. Each piece sprinkle with a small amount of flour. With the help of a special typewriter or ordinary rolling pin, roll the dough on thin sheets. However, too, do not get carried away - the dough should not be transparent, otherwise it can break. The optimal thickness of the finished sheets is 1.5-2 mm. Now apply the dough smooth, long and wide stripes. The paste for Lazagania is not recommended for a long time to store, so it is better to use everything at a time.

The main thing is stuff

For cooking delicious filling For Lazagany (Ragu), we need meat of any variety. Often, meat minced meat is roasted with vegetables and onions, and then stewed with tomato sauce or finely chopped tomatoes. A very gentle stew is obtained if in equal proportions to mix pork, chicken and low-fat ground beefand. Finely chopped onion Fry B. olive oil. When he acquires a light golden shade, add mince and roast for 5-7 minutes, continuously stirring. The main thing is that the mince is not burned. After that, add to it or chopped tomatoes without skin. Sung and add spices - laurels leaves and black ground pepper. Watch 20 minutes on medium heat, not forgetting to constantly stir. Finished filling need to be cooled and add besamel.

Sauce for Lazagania

What is lasagna without this component? Of course, it is difficult to submit it. After all, there are many varied, they are creamy, broth and, of course, tomato. But still, the Sauce Bezamel became classical and loved by many. Prepare it out butter (50 grams), flour (2 tbsp) and cream (500 ml). Flour sprinkled in melted oil, roasting a couple of minutes. In another saucepan, they bring to the boiling of cream (but not boiling), they are satisfied. The more hot cream, the less likely the appearance of lumps in the sauce. Cream must be poured into a root flour with small portions and constantly mix it. Ready sauce The consistency should be similar to sour cream.

Be sure to prepare this dish to know not at all lasagna. It is very tasty and satisfying!

Lazagna is one of the most famous dishes of National Cuisine Italy, which is popular around the world. Lazagany today is wheat dough, which is first dried, and then cooked or baked. And then it is glorified various fillings - from mince, vegetables and mushrooms. The dish necessarily adds grated cheese. And it is customary to bake in the oven.

But this kind of Lazagan took relatively recently. At first it was a flat cake of a round form, which was done from wheat dough. She was baked still the Greeks, and she was called Laganon. The inhabitants of the ancient Rome adopted the method of cooking bread from the Greeks, they began to cut it on strips and called Lagani (this is a plural from Laganon). And in our time, in some regions of Italy, for example, in Calabria, a flat wide pasta, which is called TagliaThella around the world, here are called Lagan.

There is another version of the origin of the word lasagna. On her, this word comes from the Greek word Lasanon and means literally "Gorshka Furnace". All the same Romans borrowed it to designate the dishes in which Lazagna is being done, and turned into Lasanum. And then the name has passed and the dish itself.

Everyone knows that Italy's homeland is Italy, although the British and even the Scandinavian countries tried to challenge it. In England, they argue that even during the times of King Richard II, in the 14th century, there was a dish similar to Lazagan, and it was called "Loseyns". It is said that the recipe for "Lazan" is in one of the first cookbooks stored in the British Museum. When this approval of British researchers appeared, the Italians were leaning for living and stated that no matter how the old English dish is called, this is not Lazagna.

And in the Scandinavian version, in the kitchen of Vikings there was a dish that came to modern kitchen called "Langkake". In its composition, it is really very similar to Lazagne. Consists of bread pellets, grained with cheese and meat sauce.

The first lasagna recipe, documented in writing, is contained in the manuscript of the 14th century an anonymous author, which was found near Naples. This manuscript was called "Culinary Book" and according to the records in it, Lazagne did this: Cooked the layers of the test, and then layers lay grated cheese and ground spices. Most likely, the spices used were salt, pepper and sugar. Although it may have been saffron, nutmeg, cinnamon and carnation, since the Italians already knew these seasonings by the 14th century.

Lazaganya in Russian - that's what you should try, ordering dinners in the office of Moscow. Our dinner delivery also offers lasagna from eggplant.

Lasagna - best Food in the world!

- Cat Garfield

Nazania "Lazagna" (ITAL. LASAGNA) refers to one of the earliest types of Italian pasta. According to one version, it comes from the Lasanum Latin word, which means "Kitchen Pot"; Other assumption - goes back to the Latin Laganum word, which is translated as a "thin sheet of test".
Modern Lazagania, perhaps, is a successor of a similar Roman time dish, two recipes of which contains a Treatise Apition, written before IV century n. e. However, the Ancient Roman "Lazagna" was drunk, and did not bake.
The first mention of "Lazagne" was recorded in the document "Memoriali Bolognesi" - the official register of legal transactions in Bologna from 1265 to 1436. Notaries used empty page of pages to record Latin aphorisms, excerpts from prose, folk poems and culinary recipes. In one of these notes in 1282, Lazagna is mentioned. The word is found in other medieval texts, for example, in verses of the Monk-Franciscan Jacopone de Toddy (1236-1306).
There are no accurate information about the form of this pasta during the Middle Ages. It probably comes from the shape of the early dice, then become thin cakes that cooked, fried in oil or prepared for hot stone. An important evidence of the form of Lazagani is the "Liber de Coquina" - the culinary book of the XIV century (see the recipe in the spar column).
In the Trent Principality of the XVI century called Lazagna, a dish of a wide and flat noodle with gear edges roasted in oil was known. This dish with a variety of stuffing and sauces, consisting of several layers, was served for the holidays.
From the area to the terrain and over time in Italy, the form of Lazagany and the composition of its test was changed. In some regions they refused eggs. In other places, water was added to the eggs. If today lasagna is made from wheat flour, they previously used the shell, rye, brown flour and, at the end of the XVIII century, corn. For color in the dough, saffron, spinach, mangold were sometimes added.
From the 1800s, baked lasagna began to appear on dinners, especially in the south of Italy, where the dish spread very quickly. Variety pastaIncluding Lazagna, came to the yard of Naples at the board of Joachim Murata (Napoleonic Marshal). The custom has been preserved on the tables of Bourbon when they returned to themselves the capital. Father Francesco II, the last king of Naples, called Laza (from Lazagna) for his passion for this type of pasta.
Today, baked lasagna is characteristic of many regions of Italy, with its filling and form vary. Lazagne preparation methods can also be different, for example, for home or factory lasagna. Recently, finely rolled rectangular sheets of dough were distributed, although some recipes use and square.

Ingredients

Lazagne makes the same test as other pasta. The dough can be tinted with spinach or saffron. Every Italian region has own recipe This dish. Its stuffing is usually included: cheeses (Ricotta, Mozarella, Parmesan, Pekorino), Beshamel sauce and others traditional sauces (Bologna, Pesto, Tomato Salsa). The greatest fame in the world was lasagna from the Emilia-Romagna region.

How to cook?

The test sheets are boiled before readiness or half-prepared (ready-made dough, bought in the store, may not be boiled), shut down with a stuffing, and then baked in the oven. Usually there are six layers in Lazagne.

Recipes

Lasagna with Bolognese Sauce
(from the book Barbara Bertuzzi " Traditional cuisine Bologna ")

Ingredients

For green dough: 3 eggs; 300 g of flour; 20 g of spinach; nutmeg (as needed).
For sauce: 150 g grated cheese Parmesan; 800 g of meat sauce "Bolognese".
For sauce Bezamel: 1 l of milk; 90 g of butter; 60 g of flour; salt; nutmeg (as needed).

Sauce "Bolognese"

You will need: 150 g of the replied onion; 70 g of carrots; 50 g celery; 50 g pork Sala; 600 g beef (use a cervix or steering wheel); 1-2 glasses of red wine; about 750 ml of tomato puree or tomato paste; salt; pepper.
Clean the onions, carrots and celery stalks (free them from leaves). Clean peeled vegetables. Take the fat and melt it, put the vegetables on the pan and fry them on medium heat until the fluid evaporates, and the vegetables will not change the color (will become reddish brown). Reduce the fire and continue to extinguish until readiness. Add chopped meat to vegetables and increase the fire. Sung and pepper. Prepare until the meat becomes the same color as vegetables. Add wine, carefully interfere with the sauce until you stop feeling the smell of wine and meat separately. Reduce the fire and extinguish 2 hours, adding broth or water as needed.

Cooking Casserole:

1. Check the dough from 3 eggs, 300 g of flour, 20 g of spinach and chopping of nutmeg. The dough for Lazagany should be rolled enough to a thick layer. Cut the dough in accordance with the shape and size of the dishes you are going to use. Prepare green dough in salted boiling water, pull it out semi-prepared and put in a bowl with salted cold water for a few seconds to stop cooking.
2. Prepare Beshamel sauce. To do this, put on fire milk with salt and nutmeg. In a separate frying pan, we melt the oil, add flour, stirring, prepare until the flour starts foaming. Pour the mixture of oil and flour into boiling milk.
3. Take 800 g of the pre-cooked bolognese sauce and 150 g of parmesan grated cheese.
4. Remove the dough from the water, without drying it. Distribute Bolognese sauce on the bottom of the pan (it is better to take part of the elder). Spread the dough without clicking on it, pour Beshamel sauce, then put the Bologna sauce again. Lay out with caution, on the entire surface of the test. Sprinkle with parmesan cheese. Total make, at least five layers. Bake at a temperature of 180 ° C for about 40 minutes.

If Lazagany is stored in the refrigerator or in freezer, heal it in the oven, first covered with a lid, and removing it by the end of cooking.

Lasagna baked
(From the book S. Breimbridge and J. Glyn "Italian cuisine")

Ingredients (for 6 persons)

For meat sauce: 30 g of butter; 1 bulb, finely disturbed; 1 small carrot, finely chopped; 1/2 Stem celery, finely chopped; 1 clove of garlic, crushed; 120 g of sliced \u200b\u200bsternum; 500 g beef minced; 1/4 h. L. dried oregano; chopping nutmeg; 90 g chicken liver, finely sliced; 80 ml of dry vermouth or dry white wine; 330 ml (1 and 1/3 cups) beef Broth; 1 tablespoon of tomato paste (tomato puree); 2 tablespoons of fat cream; 1 egg.

For sauce Bezamel (for the preparation of about 810 ml): 65 g of butter; 40 g of flour; pinch of nutmeg, 1 bay leaf; 610 ml of milk.

Also need: 125 ml of oily cream; 100 g of fresh lasagna with spinach (green lasagna) or 6 dry sheets; 150 g (1 cup) Mozzarella's grated; 65 g of grated parmesan.

For baked lasagnes, the dough is usually used with the addition of spinach (see the ingredients of the green dough for Lazagania in the previous recipe), but you can make an unpainted dough.

For 300 g of the test you will need: 2 eggs; 250 g of flour (double grinding or universal); cold water.
Pour flour on the work surface or in a large bowl. Make a deepening in the center and break the eggs into it and take them with a fork, gradually exciting flour. You may have to add a little chilled water (a quarter of a teaspoon at once) to freely knead the dough. Put the dough on a slightly pulled surface, it should be soft, pliable and dry to the touch. Meet 6-8 minutes, or to elasticity and smooth (glossy) appearance. Cover the towel and leave for 30 minutes.

Cooking process:

1. Make meat sauce. To do this, heat the oil in a frying pan and add chopped vegetables, garlic and sneaker. Prepare on moderate heat for 5-6 minutes, or until soft and golden color. Add meat minced meat, increase the fire a bit and cook for another 8 minutes, or before staining, but do not allow staining in a brown, stir up to break the lumps. Add oregano and nutmeg. Add chicken liver And prepare before changing the color. Pour vermouth (or wine), increase the fire and cook until it evaporates. Add broth, tomato paste And wear about 2 hours. During this time, add a little hot waterIf it is necessary that the mixture remains wet, but by the end of the preparation, the liquid should absorb. Then add cream, remove from the fire and let it cool for 15 minutes. Then interfate in the egg sauce.
2. Swarge Beshamel sauce. First melt the oil in a saucepan on a small fire. Add flour and nutmeg, stirring, prepare 1 minute. Remove the saucepan from the fire, the mixture is gradually pouring into the milk. Add a bay leaf, put back to get ready on slow heat, stirring often until the sauce thickens. Remove the sauce from the fire, cover the lid (otherwise the crust is formed), cool. Do not forget to remove the bay leaf.
Put bezamel sauce in a saucepan, heat and carefully pour cream. Remove from the fire and cool down a bit.
3. Prepare dough sheets for baking. If you use fresh dough, cut it onto sheets and cook in batches in a large saucepan in salted water until half-ready. Remove sheets of water and put them in cold water. Then decompose them into one layer on the towel and dry on each side. Cut torn edges.
4. Collect Lazagne. Heat the oven to 180 ° C and lubricate a flame firm shape of 22 cm x 15 cm x 7 cm. Distribute half of the meat sauce on the dish. Put a half of Mozarella from above, then cover the lasagna sheets (sheets should block each other slightly). Distribute from above half the sauce Beshamel and sprinkle at the top of half the entire parmesan. Repeat the same actions first, ending with a layer of sauce Beshamel and Parmesan. Bake 40 minutes (or before the appearance of a golden crust), Before feeding, leave a dish for 10 minutes.

Ligurian Lazagna with pesto sauce, ricotta and cedar nuts
(from the book of Laura Gintempo "Ligurian cuisine: recipes and stories with Italian riviera")

Ingredients

For dough: 1 and 2/3 cups of flour of the first grade (general purpose, unnecessary); 2 big eggs; 1 tsp. olive oil; 1/2 h. L. salts; 2-3 tbsp. l. Cold water.
For sauce Bezamel: 1/4 cups of butter; 1/4 cups of flour of the first grade (general purpose, unnecessary); 2 cups of hot milk; salt; Ground black pepper; nutmeg.
For filling: 1 tbsp. l. olive oil; 1 and 1/2 cups of pesto sauce; about 700 g ricotta (fresh curd cheese); 2 cups of grated parmesan; Ground black pepper; salt; 1 tbsp. l. Roasted cedar nuts.

Genoese pesto

Ingredients: 2 cups of fresh basil leaves (without stalks); 1-2 cloves of garlic, cut in half along; 1/4 h. L. salts; 1/3 or 1/2 cup of olive oil; 2 tbsp. l. cedar nuts; 2 tbsp. l. Perched cheese Pekorino, 1/4 cups of grated parmesan.
Cooking: Grind the leaves of the Basilica. In a mortar with a pestle mix garlic, salt, 1 tablespoon of olive oil and scroll. Add cedar nuts and rub to homogeneous mass. Mix garlic mass with a basil in the kitchen combine. By little by adding olive oil, continue to interfere until the mixture becomes homogeneous.

Cooking Casserole:

1. Cut the dough into two parts, cover one part with a polyethylene film. The rest passes through the widest hole of the machine for paste. You have to get a thick flat sheet of dough. Wrap the dough so that it turns out three layers, and again skip it through the machine. Repeat this process at least three times. Then start to roll the dough, from all the time the decreasing hole in the typewriter until you reach the narrow one. Always sprinkle both sides of the dough before skipping it through the machine. Laminated sheet Put on the flour surface, cover it with a towel so that the moisture does not evaporate. Repeat all the steps with the second part of the test. (If you do not have a typewriter, roll the dough in the same sequence using the rolling pin.)
Cut the sheets of paste into rectangles corresponding to the dishes for baking. Here are the proportions for 7 sheets for form 20 x 25 cm. Keep in mind that when cooking, pasta dough increases in size, so cut rectangles need less than the size of your form. You must make six or seven rectangles. One rectangle is enough for each lasagna layer, but you may need to close the broken sheets. Fold the sheets into the stack on a slightly sprinkled flour surface and cover with a large kitchen towel. (If you have any remnants, you can freeze them by shifting the dough with parchment.)
2. Make Beshamel. To do this, melt the oil in the medium saucepan on medium fire and gradually add flour, constantly whipping. Prepare a mixture for 2 or 3 minutes, constantly whipping, then slowly break into hot milk. Prepare, continuing to vigorously interfere, for another 8-10 minutes or until Beshamel sauce thickens. Add salt, pepper, nutmeg to taste. Leave it warm, time from time to time to remove the film formed on the surface. Add a little hot milk and mix vigorously if the bezamel thickens too much.
3. Take a large saucepan of salted water and bring water to a boil. Add Lazagna sheets. Prepare for about 5 minutes until Lazagne's sheets get a larger shade, cream color and very gentle. Rinse them with cold water in the colander and will be very careful to dry out (it is better to get them a big noisy one by one leaf at a time). When they are a little cool, put them on their hands, the plafhmy on the rack for cooling. (If sheets will overlap each other during cooling, lubricate the olive oil of the place where they will touch.)
4. Lubricate the bottom of the bottom for baking with olive oil. Put the first leaf of Lazagany by circumcalling it if it is more than needed. Make a pesto sauce on the sheet with a thin layer, put a ricotta, sprinkle with a parmesan on top and put a little sauce bezamel. Spent a little and sprinkle. Repeat until you reach the last - the fourth layer, in which change the order of the sauce of Bezamel and Parmesan - parmesan should be top. Put it for 30-40 minutes, apply immediately by sprinkling with climbing on top of fried cedar nuts.


Neapolitan lasagna with tomato sauce and mozzarella
(From the book F. Bertoli, Fr. Maurillo "Recipes from pastor")

Ingredients (by 6-8 people):
egg dough for lasagna or two packs of Lazagne sheets; Neapolitan sauce; 1 kg and 300 g of Ricotta cheese; 450 g of chopped Mozarella cheese; 2 cups of grated parmesan or pecorino cheese; three whipped eggs; 2 tbsp. l. Sliced \u200b\u200bparsley.

Neapolitan tomato sauce

Ingredients: 1/4 cup of olive oil; 1 garlic clove; 1/4 cup sliced \u200b\u200bonion cubes; 3 tbsp. l. sliced \u200b\u200bcarrot cubes; 1 tbsp. l. sliced \u200b\u200bitalian parsley; 2 tbsp. l. sliced \u200b\u200bcelery; 1/4 cup of red wine; 1 kg and 150 g of tomatoes; 2 Basil Listers; salt; pepper.
Cooking: Heat the oil in a saucepan on medium heat and fry garlic to brown, remove garlic, add onions, carrots, parsley, celery. Fry for 5 minutes. Add wine and prepare for another 2 minutes. Add tomatoes and prepare for 30 minutes. Add basil, salt and pepper to taste. Cook for another 10 minutes. Skip through a sieve or use a blender for pouring a mixture.

Egg dough for lasagna

Ingredients: 4 cups of unnecessary flour; 6 large eggs; 2 tbsp. l. olive oil; 3 tbsp. l. warm water; a pinch of salt.
Cooking: Pull flour into a large bowl or on a clean surface. Make a recess in the center and add eggs, oil, water and salt. Wake up eggs and mix them with flour from all sides. Continue until all flour is mixed with liquid. If the dough mixed in the bowl, transfer it to a clean surface. Bring the dough for another 15 minutes. It should be elastic, but not sticky. If the paste is too soft, gradually add more flour. If rigid, add another tablespoon of water. After kneading the dough should be very smooth. Sprinkle it from above and bottom to flour, cover the inverted bowl and leave for 10 minutes. After that, the dough is ready to use.

Cooking Casserole:

1. When using fresh dough, roll it very thin. When using the machine, use 6 track for the last rolling. Cut the dough for 20-25 cm stripes and prepare them for some time in the salted, boiling water for about 30 seconds to one minute. Remove the noise and put into a large bowl with cold water for cooling, and then on a dry towel. When using dry lasagna, boil 3-5 minutes and cool sheets.
2. Mix Ricott, Mozarella, one cup of grated cheese, eggs and parsley in a big bowl.
3. To collect Lazagne, prepare a large baking shape. Distribute the thin layer of sauce along the bottom of the dish. Dough cover a layer of cheese-egg mixture and sauce. Sprinkle parmesan cheese. Keep alternate layers until you finish covering the last dough layer with sauce and parmesan, use which is more.
4. Cover the shape of the aluminum foil and bake in the oven preheated to 190 ° C for 30 minutes. Remove foil and continue to bake for another 15 minutes. Remove the lasagna out of the oven, cover with a lid and let it stand for about 5 minutes to cutting and feeding on the table.

Medieval recipe From Liber de Coquina

Take yeast dough And roll it so thin as possible. Then divide it into squares in three fingers width on each side. Boost the salted water and weld in it sheets of the dough. When they are completely prepared, sprinkled with grated cheese. Optionally, you can add grinding spices in Lazagna. Alternating lists ready test On the tray, season them with a mixture of spices.

How to choose and use finished lists Test for Lazagania

In the store you can buy several types of finished dough. First, sheets can be of different thickness. Which of them choose is a matter of individual taste. Their difference is that the lasagna with thin sheets is more gentle. Secondly, there are sheets for lasagna, which do not need pre-boiling. Such the dough was first prepared, and then dried. In the process of baking in the oven, dry sheets absorb liquid from the filling and become soft. Following the recipe on the packaging, you are guaranteed to get a soft enough soft. If you use your own recipe, you may need to additionally add to the sauce that you will distribute by Lazagna sheets, one cup of water or tomato juice. Or you can use the recipe completely unchanged, I will pre-show dough dough in warm water During 5 to 10 minutes, after which you should collect Lazagan as usual.

Examples of lasagna fillings

Use these fillings on their own or in combination with tomato sauce, sauce of beachel and cheese:

1. Slices of sausage.
2. Meat meatballs.
3. Stewed meat with vegetables (for example, stew veal With tomatoes).
4. Acute cheeses.
5. Fried mushrooms.
6. Fresh herbs, especially basil or parsley.
7. Caramelized onions.
8. Red pepper baked in the oven.
9. Baked tomatoes in the oven.
10. Baked or fried eggplants With garlic and parsley.
7. Roasted zucchini.
9. Fried pumpkin slices.
10. Ratato or any other vegetable mixes.

Modern lasagna is a couple of dried layers, and then cooked or baked wheat test, alrothed a variety of fillings - OT meat minced meat To vegetable or mushroom stew, then the dish sprinkles with grated cheese and baked in the oven.

But such a lasagna was not always. Lasagna Rodonarchist was a flat round cake from wheat hub. Such a cake baked the Greeks and called her Laganon.

Romans, then who took their bread from the Greeks, began to cut it into stripes and call Lagani, i.e. Laganon in a plural. Until now, in some areas of Italy (Calabria, for example), a wide flat pasta, known worldwide as TagliaThelle, and name - Lagan.

According to the second etymological version, the word "lasagna" comes from Greek Lasanon, which means "Gor notch".

The Romans borrowed this word, reincarnating him in Lasanum, which was called the dishes, in which the "ancestors" of Lazagany were preparing. Gradually, the name of the dishes passed on the dish itself.

So the light and appeared "Lazagna". And despite the fact that it is now considered that Lazagna is a genuine Italian, her pedigree try to defend the British and even the Scandinavians!

The version of British origin is based on the fact that a similar dish "Loseyns" (pronounced Lasan) existed at the courtyard of Richard II in the 14th century.

The British assure that the unique recipe for Lazan can be found in one of the first British cookbooks - "FORME OF CURY", which is kept in the English Museum.

Such a brave and arrogant approval hurt the Italians for the living, the Italian consulate in London even hurried to make a statement: "No matter how it was called this an old British dish, but that was not exactly the Lazagani, which we do."

Yes, the Italians are very jealous, in case it comes to national Kitchen... True, on Scandinavians, they practically did not respond, when heard history about the times of Vikings, from whose kitchen to the modern Scandinavian dockey "Langkake" dish, which, indeed, is very similar to Lazagan - it develops from breadpage, sanded with meat sauce and cheese .

Apparently, we should not pay attention to this version. The first written documented italian recipe Lasagna enjoyed in great demand in an anonymous manuscript of the 14th century, found in the vicinity of Naples. The manuscript was named Liber de Coquina (culinary book).

According to this recipe, in the Middle Ages, Lazagne was prepared as follows: they were drunk in the boiling water of the test page, they glued them with ground spices and grated cheese.

Under the spices, probably implied salt, pepper and sugar, but probably a combination of cinnamon, cloves, nutmeg and.

By that time, these seasonings were familiar to the medieval Italians, at least as stated in the book of A. Klifford Wright, Lasagne, Boston: Little, Brown, 1995).

One of the biggest lovers of Lazagany of all times and peoples is a wonderful garfield, a fictional cat of popular American comic.

Recipes of cooking Lazagany

Several recipes for making lasagna at home.

Classic lasagna

Products and ingredients:

  • parmesan cheese,
  • about three hundred grams of minced beef,
  • slice of ham 200 grams,
  • carrot,
  • cell celery,
  • paul glasses of olive oil,
  • one glass of wine (red),
  • some canned tomatoesfrom which the skin was lifted
  • salt, pepper to taste.

For sauce:

  • milk liter floor,
  • two tablespoons of flour,
  • ground nutmeg (pinch),
  • one laurel leaf,
  • one hundred grams of butter cream
  • salt to taste.

Cooking Lazagna Recipe:

For the preparation of Lazagania we buy special plates of dried dough for her. You can, of course, cook the dough and ourselves, but all, the finished saves strength and time.

To prepare this dish, we still need: Parmesan cheese, about three hundred minced grams made of beef, a piece of ham, grams of grams of 200, carrot, petrolery celery, floor glasses of olive oil, one glass of wine (red), several canned tomatoes from which skin is removed , salt, pepper to taste.

For the preparation of sauce to the climb, we need: half a liter of milk, two tablespoons of flour, ground nutmeg (chopping), one laurel leaf, one hundred grams of butter creamy, salt to taste.

Cooking Lazagany

First we will make the preparation of sauce of meat. To do this, in a preheated olive oil, add finely chopped garlic and onions. Stirring, fry to transparency.

Next, add finely chopped celery and rubbed carrots on a large grater. All this is garbage for ten minutes, then add beef mince and finely chopped ham. Stirring, bring this sauce to the condition when the minced is ready.

Then pour red wine and prepare the sauce for another ten minutes. Canned tomatoes Finely cut and add to our sauce, continuing to boil all this for another forty minutes.

We prepare the second sauce for Lazagany

On a dry frying pan, forging flour with the addition of butter. When the flour becomes golden, pour into it milk, which we boiled separately by adding a nutmeg and bay leaf in it (then you need to remove it).

Well mix the flour with milk so that there are no lumps and bring it to a boil. We give the sauce to launch ten minutes, adding salt to taste.

"Assembling" Lazagany

We take a high form for baking and pour meat sauce there (a little). Gently decay the sheets of dry dough on it. Then there are still meat sauce top.

On top of it pour our milk sauceBy sprinkling it with grated parmesan. The next layer is the sheets of dry dough. We alternate layers in the order described above, until the meat sauce is over.

The last layer is the sheets of dry dough, watered with milk-flour sauce and raw. And now - the final stage.

In the oven heated to 200 degrees, we put our shape with sauces and dough layers and baked to a golden crust. It will take about thirty minutes.

Lazagna with vegetables

Products and ingredients:

  • - 2 pcs. (filling)
  • Paprika - 2 pcs. (filling)
  • Eggplants - 2 pcs. (filling)
  • Eggs - 3 (dough)
  • Flour - 300 gr. (dough)
  • Olive oil - 2 canteens l.
  • Garlic - 3 slices (to taste)
  • Bulb - 2 pcs
  • Mushrooms - 100 gr.
  • Canned tomatoes - 100 gr.
  • Cheddar Cheese - 100 gr. (shabby)

Cooking Lazagna Recipe with Vegetables:

Roll out the finished dough into several layers. Then fry onions and garlic on olive oil, then add zucchini, eggplants and paprika, when vegetables will be softer, add mushrooms, tomato paste and tomatoes. Stew 15 minutes and do not cover the lid.

On the lubricated baking shape, put 2 layers of the dough, the next layer to make ready-made vegetables. Then again layer of dough and layer of vegetables, etc. Slip cheese (grated). Bake B. hot oven Approximately 40 minutes. Before purchasing a golden color.