How delicious to cook lasagna: the best recipes. Beshamel dough and sauce, lasagni Bolognaz: recipe. Classic climbing, with chicken and mushrooms, lazy from lavash, with minced meat and cheese, vegetable, potato, zucchini, eggplant, cottage cheese: recipe

Lazania is a hearty and very tasty dish that is easy to cook at home. The article: a recipe for classic lasagna and prescription variations on the topic.

How to make a tasty lasagnia classic: step -by -step recipe

Lazanya is a multilayer casserole consisting of thin layers of Lasagne leaf pasta, juicy filling (meat, mushroom, vegetable, etc.), Behamel and cheese sauce.

Bolognese sauce (red sauce) for lasagni

Since the sauce requires quite a lot of time to cook (1-2.5 hours), we prepare it first. Such a sauce can be used not only as a filling for lasagnia, but also as a sauce for any paste (pasta).

Ingredients:

• onions-100-130 g,
• young cherry celery-50-70 g,
• carrots-120-130 g,
• garlic - 1 tooth,
• minced meat (beef+pork)-from 400 g (if you want a more hearty dish, use 700-800 g of minced meat),
• vegetable oil,
• tomatoes in its own juice - 400 g,
• dry mixture of Italian herbs, salt, sugar to taste.

Preparation:

1. Wash the vegetables, clean, cut enough finely.
2. Let the onions and garlic until transparent. Fire intensity is minimal. The onion should become transparent, but in no case is golden!
3. Add celery to the onion. Cook for 2-3 minutes.
4. Add carrots to vegetables. Cook the vegetables until soft.

5. Fry minced meat in a separate pan. Try to achieve complete evaporation of meat juice. The minced meat should be slightly browned.

6. Add the finished minced meat to the vegetables and mix.
7. Chop the tomatoes a little with a knife (right in the bank) and carefully add to meat and vegetables. Mix. Tash on low heat 1-2.5 hours. At the end of the preparation, salt, pepper, sweeten, add dry herbs.
8. The finished sauce should be thick!

Notes to the recipe:

1. Make sure tomatoes without a skin!
2. Important: Italian tomatoes are sweeter. Accordingly, the sauce of them has a less sour taste.

LASAGNE leaf pasta dough

So, the dough for Lasagne can be bought in the finished form or do it yourself.

If you buy, finished dough, be sure to carefully study the manufacturer's recommendations regarding its further use!

If you are going to make the dough at home, follow the recipe below.

Ingredients:

• power of the highest grade - 100 g,
• 2nd wheat flour - 100 g,
• chicken eggs are large - 2 pcs.
• salt cook - pinch
• vegetable oil - 1 tsp.

Preparation:

1. Mix two varieties thoroughly.
2. Pull the eggs into a separate container and get off with salt and vegetable oil.
3. Enter the eggs in flour, gradually kneading the dough. Do not neglect the mixing: Italians believe that the dough for lasagni should be measured at least 15 minutes.

Important: if the dough crumbles (see photo), add an additional egg, having previously shaken it. Do not add the entire egg at once: act gradually. Do not add water to the dough!

4. Wrap the dough in the food film and send to "rest" for 30, and preferably 60 minutes.

5. After proofing, divide the dough into 5-6 parts and roll out each into a thin cake with a thickness of 1.5-2 mm. Working with the test does not require additional use of flour! Roll out the dough immediately before use!
6. Cut the sheets in the size of the form in which you will bake lasagnia.

Notes to the recipe:

1. Italian flour differs from the Russian! Consider this, starting to prepare Italian dishes! In this case, a mixture of senior and second grade flour allows us to approach the original.
2. After kneading the dough for Lasagne is tight, but elastic!
3. The release of leaf pasta from the above ingredients: +/- 300 g.

Behamel sauce (white sauce) for lasagni

Ingredients:

• power of the highest grade - 70 g,
• butter - 70 g,
• milk (fat content 2.5%) - 750 ml,
• salt is to taste.

Preparation:

1. In a deep thick-walled container on low heat, dissolve the butter and let it boil for 1-2 minutes.
2. Enter the flour in the oil carefully and quickly. Rub the mixture thoroughly, achieving the appearance of a mixture of a homogeneous silky consistency. Give the mixture slightly gallop.

3. In the oil-volume mixture, gradually introduce all the milk. Try to avoid the appearance of lumps.
4. Bring the sauce to the required consistency. If you prepare a casserole sauce, it should be quite liquid. When boiling such a sauce, small bubbles are formed, which burst with the characteristic sound of the “puff”.
5. Remove the finished sauce from the heat.

Notes to the recipe:

1. Behamel sauce is cooked only using fresh milk or cream! Do not use fermented milk products for the preparation of sauce: sour cream or kefir. When heated, fermented milk products tend to turn off. This negatively affects the consistency of the sauce!
2. If the appearance of lumps could not be avoided, strain the sauce, and even better, break through the blender.
3. A dense film can form on the finished sauce. To avoid this from time to time, mix the sauce.

Classical climbing with minced meat and cheese: recipe

Ingredients:

• lASAGNE sheets - 300 g,
• behamel sauce (recipe above),
• bolognese sauce (recipe above),
• solid Parmesan cheese - 50 g.

Preparation:

1. Select a deep heat -resistant shape (square or rectangular). Take into account that you will serve in the lasan in this form.
2. Thoroughly lubricate the bottom and sides of the mold with the behamel sauce.
3. Lay the layers of casserole in the following sequence:

• lASAGNE sheets,
• red sauce,
• white sauce,
• lASAGNE sheets

The last layer should be LASAGNE sheets, which are carefully smeared with white sauce and sprinkled with grated cheese.

4. Cover the shape with the casserole with food foil and send it to a well-heated oven for 30-40 minutes (temperature 200 ° C). At the end of cooking, remove the foil and give the climbing will be browned.

IMPORTANT: freshly prepared climbing does not hold the layers well. That is why it is often prepared in separate portioned forms.

Notes to the recipe:

1. Very often in the recipes you can find the advice to boil Lasagne sheets before starting to assemble casseroles (see video). You can not do this and use raw dough or dry sheets. The only condition: sauces should contain enough moisture!
2. If desired, the inner layers of Beshamel sauce can be sprinkled with any grated cheese: Mozarella, Chedder, Suluguni, etc.

Lazanya with chicken and mushrooms: recipe

Ingredients:

• onions - 150 g,
• kurin fillet - 700 g,
• mushrooms - 350 g,
• lASAGNE sheets (you will find a recipe for the preparation of dough above in the text) - 300 g,
• behamel sauce (see recipe above),
• salt, pepper - to taste.

Preparation:

1. Cut the meat in small pieces. Fry without adding oil in a well -heated pan. After the meat is browned, add a little oil and finely chopped onions, salt, pepper, mix well. Leave a little to sweat under a closed lid over low heat.
2. Cut champignons with plates. Add to meat and onion. Increase heat to medium and fry, constantly stirring, until the mushrooms are ready.
3. Lay the layers of casserole in the following sequence:

• lASAGNE sheets,
• filling of meat and mushrooms,
• white sauce,
• lASAGNE sheets, etc. The last layer is Lasagne sheets, which are carefully smeared with white sauce and sprinkled with grated cheese.

4. Cover the shape with lasanya with food foil and send it to a well-heated oven for 30-40 minutes (temperature 200 ° C). At the end of cooking, remove the foil and give the climbing will be browned.

Notes to the recipe:

If the stuffing for the casserole comes out a little dry, add a little broth or ordinary clean water to the mold with a casserole.

Lazanya lazy from lavash with minced meat: recipe

Thin Armenian lavash is a beautiful alternative to Lasagne sheets. You only have to cook sauces, collect the casserole and send it to the oven.

You will find a detailed recipe for preparing the Beshamel sauce and Bologniz at the beginning of the review.

Instead of LASAGNE sheets, use lavash (2-3 packages).

Other interesting recipes are a variety of lavash snacks you will find here and here.

Lazanya with mushrooms and cheese: recipe

Ingredients:

• lASAGNE sheets - 300 g,
• behamel sauce / white sauce (recipe above),
• mushrooms of champignons (or forest) - 700 g,
• onions - 150 g,
• mozarella cheese - 300 g,
• solid Parmesan cheese - 50 g.

Preparation:

1. Cut champignons with plates, put in a well -heated pan and cook until moisture is completely evaporated. Then add a little vegetable oil, salt, pepper, add finely chopped onions and brown a little. If you use forest mushrooms, they need to be cleaned, cut, boil for 15 minutes, tilted into a colander to remove excess moisture and only then fry, adding finely chopped onions to the mushrooms.

2. Select a deep heat -resistant shape (square or rectangular). Take into account that you will serve in the lasan in this form.
3. Thoroughly lubricate the bottom and sides of the mold with the behamel sauce.
4. Lay the layers of casserole in the following sequence:

• lASAGNE sheets,
• fried mushrooms,
• white sauce,
• grated mozzarella cheese,
• lASAGNE sheets, etc. The last layer is Lasagne sheets, which are carefully smeared with white sauce and sprinkled with grated parmesan.

5. Cover the shape with lasanya with food foil and send it to a well-heated oven for 30-40 minutes (temperature 200 ° C). At the end of cooking, remove the foil and give the climbing will be browned.

Lazanyan Potato with cheese: recipe

Ingredients:

• potatoes - 600 g,
• bolognese sauce / red sauce (recipe at the beginning of the article),
• behamel sauce / white sauce (recipe at the beginning of the article),
• mozarella cheese-300-400 g.

Preparation:

1. Peel the potatoes, cut with plates with a thickness of 3-5 mm.
2. Thoroughly lubricate the bottom and sides of the mold with the behamel sauce.
3. Lay the layers of casserole in the following sequence:

• potato,
• white sauce,
• red sauce,
• grated mozzarella cheese,
• potatoes, etc. The last layer is Bolognese sauce sprinkled with grated cheese.

4. Cover the shape with lasanya with food foil and send it to a well-heated oven for 30-40 minutes (temperature 200 ° C). At the end of cooking, remove the foil and give the climbing will be browned.

Lazani vegetable of zucchini with cottage cheese: recipe

Ingredients:

• tsukkini 1.3 kg
• behamel sauce (see recipe at the beginning of the article)
• boiled chicken fillet (baked)-400-500 g,
• grain cottage cheese-300-400 g,
• the chicken egg is large - 1 pc.,
• mozarella cheese-300-400 g,
• salt, pepper - to taste.

Preparation:

1. Cut the tsukkini into thin longitudinal slides (thickness 3 mm). Fry on grill or a dry pan with anti -stick coating.

2. In a separate container, mix grated cheese, egg, cottage cheese, salt, pepper.
3. Cut the fillet in small pieces.
4. Thoroughly lubricate the bottom and sides of the mold with the behamel sauce.
5. Lay the layers of casserole in the following sequence:

• zucchini,
• cheese-roller layer,
• chicken,
• white sauce, etc.

6. Cover the shape with lasanya with food foil and send it to a well-heated oven for 30-40 minutes (temperature 200 ° C). At the end of cooking, remove the foil and give the climbing will be browned.

Lazanya vegetarian eggplant: recipe

Vegetable filling for vegetarian lasagna

Ingredients:

• champignons-200-250 g,
• carrots - 150 g,
• onions - 150 g,
• eggplant - 700 g,
• ready tomato paste/pasta sauce - 400 ml. Be careful, this is not about the "Krasnodar" tomato sauce!
• vegetable oil for frying vegetables,
• salt, spices, Italian spicy herbs - to taste

Preparation:

• Cut the eggplant with a small cube, salt a little. Let it drain excess moisture, rinse with running water, throw it on a colander. Fry.
• Small the onion should be allowed to transparency. Add grated carrots. Spin to readiness.
• Separately fry the chopped mushrooms.
• Combine eggplant, carrots, onions, mushrooms in one bowl. Add tomato sauce, salt, pepper, spicy herbs. Mix. Stew 10 minutes over low heat.

Tofu sauce for vegetarian lasagna

• tofu - 500 g,
• spinach - 400 g,
• a little vegetable oil
• salt, pepper, spices - to taste.

Tofu, spinach, vegetable oil, spices and salt in a blender until a homogeneous mass is obtained. If desired, you can add garlic to the sauce.

Preparation of vegetarian lasagna

1. Prepare a deep shape and lay the layers of casserole in the following sequence:

• vegetable filling,
• lASAGNE /Lavasha sheets.
• tofu sauce,
• vegetable filling, etc. The last layer is a vegetable filling.

2. Cover the shape with foil. Bake the lasagni in the oven warmed up to 180 ° C. Cooking time is 30-40 minutes.
3. Before serving, let the casserole rest for 15-20 minutes.

Video: Lazanya - Emma's grandmother's recipe