How to make lasagna sauce and what you can cook such a dinner with – find out at RelaxedReads.com.
It is believed that the Italians invented lasagna, thanks to which such a dish has become a national dish in a country that has the shape of a boot on the map. However, historians claim that the ancestor of the puff dish was a flatbread made by the Greeks, called “laganon” or “lasanon”.
RelaxedReads will tell you how to make lasagne with sheets correctly so that household members ask for supplements, and girlfriends ask for a recipe.
Earlier we talked about how Italian lasagna is prepared – a delicious recipe for the whole family.
Lasagne with bechamel sauce
- Sheets for lasagna – 250 g
- Minced meat (beef) – 450 g
- Onion – 1 pc.
- Carrot – 1 pc.
- Tomato sauce – 60 g
- Tomato paste – 60 g
- Butter – 60 + 30 g
- Flour – 60 g
- Milk – 800 ml
- Parmesan cheese – 120 g
- Nutmeg – 1 tsp
- Sol – 2 h. l.
- Ground pepper – 1 tsp
Prepare Bechamel sauce: take a deep frying pan, melt 60 g of butter in it, add flour, and, stirring constantly, pour in hot milk in parts. Salt, add nutmeg, bring to a boil, and remove from heat.
Prepare Bolognese sauce: finely chop the onion, fry in a pan with oil for 2-3 minutes, then add the grated carrots and fry again until tender. Put the minced meat, salt, and pepper, mix thoroughly, and fry for 10 minutes. Add tomato sauce and tomato paste, stir and cook for another 10 minutes.
Take a baking dish, and put a part of the Bechamel sauce on the bottom. Top with a sheet of lasagne, some of the Bolognese sauce, then again with Bechamel, and sprinkle with grated cheese. Repeat this until you run out of ingredients. Pour the last layer with Bechamel sauce and sprinkle with grated cheese. Bake lasagna in the oven for 30-40 minutes at 180-190°C. Remove the finished dish from the oven, let it brew for 10 minutes, and cut it into portions.
Lasagna – recipe without meat
- Ricotta cheese – 800 g (4 cups)
- Large eggs – 2 pcs.
- Salt and ground black pepper
- Frozen chopped spinach – 300 g
- Tomato sauce – 6 cups
- Lasagna sheets – 250 g
- Any hard cheese – 500 g
Preheat oven to 200°C. Mix cheese, eggs, 0.5 tsp salt, and 1/4 tsp black pepper. Dry the thawed spinach on a paper towel and add to the rest of the ingredients, mixing everything thoroughly.
Pour the tomato paste onto a baking sheet, and lay out the first sheet of lasagna. Then lay out in turn: 1/3 of the cheese mixture, 1/3 of the remaining tomato paste, and 1/3 of the grated cheese. Alternate layers until the ingredients run out.
Cover the dish with foil and bake for 30 minutes at 180-200°C. Then remove the foil and bake for another 10 minutes until golden brown. Remove from oven, and cut into portions.
Lasagna with vegetables
For this recipe, you can choose any other vegetables of your choice.
- Sheets for lasagna – 300 g
- Potato – 1 pc.
- Carrot – 1 pc.
- Bulgarian pepper – 1 pc.
- Zucchini – 1 pc.
- Champignons – 200 g
- Onion – 1/2 pc.
- Celery stems – 1 petiole
For the bechamel sauce:
- Butter – 40 g
- Flour – 40 g
- Milk – 700 ml
- Cheese – 200 g
- Salt
- Pepper
- Nutmeg
Prepare Bechamel sauce: melt the butter in a saucepan, add the flour in parts, and mix thoroughly. Pour in the hot milk and, stirring constantly, bring the mixture to a boil. Add salt and nutmeg, and cook for 5 minutes over low heat. Soft cheese cut into pieces and dissolve in the sauce.
Peel, wash, and cut all vegetables into small pieces. Fry in a pan, salt, add a little water, and simmer until the ingredients are soft (make sure that they do not turn into porridge).
Lubricate the baking dish with oil, put the bechamel sauce, then the lasagne sheet. Transfer the vegetables to a container with sauce, mix, and put on a sheet of lasagna. So alternate layers until the ingredients run out. Bake the dish at 180-200°C for 40-50 minutes.
Lasagna with chicken and broccoli
- Chicken fillet – 300 g
- Broccoli – 300 g
- Sheets for lasagna – 230 g (12 pcs.)
- Hard cheese – 100 g
For the bechamel sauce:
- Milk – 400 ml
- Butter – 70 g
- Flour – 90 g (3 tablespoons)
- Egg – 1 pc.
- Garlic – 1 clove
- Ground nutmeg – 1 pinch
- Salt – to taste
- Ground black pepper – to taste
Take a saucepan or saucepan, and boil 1-1.5 liters. water, rinse the chicken fillet, and boil for 25-30 minutes until tender. Turn off the heat and leave the chicken in the broth – this way it will be juicier.
Disassemble the broccoli into florets, rinse, boil water in a saucepan, and cook the broccoli in it for 2-3 minutes. Drain the water, put the vegetables in a sieve, rinse with cold water, and leave it like that. Grate the cheese on a coarse grater and leave about 30 grams to decorate the lasagna. In a separate bowl, beat eggs with a whisk, add milk, and mix the mixture.
Melt the butter in a saucepan on the stove, add the flour in parts, and mix so that there are no lumps. Heat for one minute, then pour in the egg-milk mixture, stirring constantly. Cook the sauce until thickened for 2-3 minutes, remove from heat, and cool at room temperature. Add chopped garlic, grated cheese, nutmeg, and black pepper, and mix.
Cut the cooled chicken fillet into pieces or divide it into fibers, and preheat the oven to 180 ° C. Take a baking dish, pour a little sauce on the bottom, and put a sheet of lasagna on top. Add chicken fillet and broccoli, and pour over the sauce. So alternate the layers until the ingredients run out, at the end sprinkle the lasagna with grated cheese. Cover the dish with foil, bake for 30 minutes at 180°C, then remove the foil and bake for another 5-10 minutes.