Lasagna with minced meat: Classic lasagna recipe at home

How to cook delicious lasagna with minced meat in the oven?

Lasagna with minced meat in the oven is a recipe for an incredible layer pie with meat and vegetables. Prepared according to special Italian traditions, it will turn out very fragrant and will become a real decoration of the holiday menu. Even gourmets will appreciate this dish!

Portions: 8

Cooking time: 90 min.

Ingredients:

Lasagne sheets – 9 pcs.
Cheese – 350 gr.
Flour – 80 gr.
Butter (butter) – 80 gr.
Garlic – 4 pcs.
Milk – 800 ml.
Minced meat – 1 kg.
Tomatoes – 500 gr.
Onion – 200 gr.
Carrots – 150 gr.

Cooking process:

Peel the onions and carrots, wash the vegetables and cut the onions into small cubes, and grate the carrots on a coarse grater.
Finely chop the garlic cloves.
We wash the tomatoes and remove the stems, then cut them into pieces and put them in a blender.
Mix all prepared ingredients in a heated and oiled frying pan. We will fry them well until golden brown.
Salt the minced meat and add spices (you can add any you like, as well as herbs).
Add the minced meat to the vegetable frying and mix. Fry for a few minutes, then stir and fry until fully cooked.
Heat the oil in a separate container (saucepan or coffee maker). Pour milk and flour into it, as well as spices and salt, stir to get rid of lumps and bring the mixture to a boil.
Remove from heat. The lasagna sauce is ready.
Now let's get to the main part. Place lasagna sheets in a baking dish. We put some of our frying on them and fill them with sauce (about 1/3 of the total amount), and sprinkle pieces of grated cheese on top.
Place the lasagne sheets back and repeat the procedure.

Bon appetit!

Tip: in classic lasagna, mince is made from pork or beef. But chicken lasagna also turns out very tasty. Don't be afraid to experiment!

Very juicy and tasty lasagna

If you want to cook a hearty lasagna with minced meat in the oven, you can take note of this classic recipe. You can make the dough yourself, or you can buy it in the store. It is recommended to use small sheets for convenient portion serving.

Ingredients:

minced beef – 200 grams;
carrots – 1 piece;
onion – 1 piece;
bell pepper - half;
tomato – 1 piece;
small layers for lasagna - 14 pieces;
wine – 50 grams;
garlic – 1 clove;
olive oil - for frying;
milk – 400 milliliters;
butter – 40 grams;
flour – 40 grams;
grated cheese – 40 grams;
greens and bay leaf - to taste.

Preparation:

First you need to prepare the lasagne sheets, following the manufacturer's instructions.

Chop the onion into small pieces. Grind the carrots using a coarse grater. Fry vegetables in olive oil until softened.

As soon as the layers of lasagna are ready, remove them from the pan and place on a damp cloth. Cover with a second damp cloth.

Mix fried vegetables with minced meat, add salt and pepper. Cook for a few more minutes, then add chopped pepper. Fry for about 5 more minutes.

After the specified period of time, pour wine into the filling and cook until it evaporates. For flavor, you can add herbs, chopped garlic and tomato pulp. Simmer for 6 minutes until all the liquid has evaporated. Then cover the dish with a lid and set aside.

Now make the sauce. Melt butter and mix with flour. Boil over low heat until golden brown. You need to stir this mixture frequently.

Slowly pour milk into the sauce, reducing the heat further. Add salt and pepper, mix. Before finishing cooking, add bay leaf. As soon as the sauce boils, immediately turn off the stove.

Place one layer of lasagna in a baking dish, put the filling on it, pour over the sauce, then another layer and continue like this. There should be 7 climbs. Sprinkle grated cheese on top.

Place in the oven preheated to 180 degrees and bake for about 30 minutes.

On a note!

If the sheets are hard, then mistakes were made during cooking.

Step-by-step recipe for classic Italian lasagna

Classic Italian lasagna is the national symbol of Italian cuisine. Its unique taste is known and loved far beyond Italy. You can prepare this lasagna at home, because special dough can be found on store shelves. So, be a little patient, and you will be able to please your loved ones with an incredible rich aroma!

Portions: 6

Cooking time: 40 min.

Ingredients:

Minced meat (pork/beef) – 600 gr.
Bolognese sauce – 600 gr.
Butter – 65 gr.
Flour – 2 tbsp. l.
Olive oil – 2 tbsp. l.
Milk – 700 ml.
Lasagna sheets – 10 pcs.
Cheese – 500 gr.

Cooking process:

Place the butter in a saucepan, put it on low heat and wait until it melts. Then add olive oil and flour, mix thoroughly to obtain a homogeneous consistency.
Pour in milk and add spices. Leave the mixture until ready. In thickness it should resemble low-fat sour cream. The sauce is ready.
Heat a frying pan, grease it with oil and lay out the minced meat seasoned with spices and salt. Fry it for a few minutes, then add the Bolognese sauce and fry until done.
Set the oven to heat up to 180 degrees. Grease the pan with oil and pour a little sauce on top. Then lay out the lasagne sheets. We put minced meat on top of them, and grated cheese on them and again pour the sauce we prepared (don’t skimp on the sauce, you want the lasagna to be juicy).
Coat the next layer of lasagna sheets with sauce and repeat: place minced meat, cheese and sauce on top. Leave the ingredients to soak for 10 minutes. Place the pan in the oven for about half an hour.

Bon appetit!

Lasagna Bolognese - step-by-step recipe

I bet that you have heard about Bolognese sauce more than once. This mysterious Italian name is actually nothing more than a delicious frying of minced meat with vegetables in tomato paste.

The combination of elongated flat pasta with Bolognese filling and a thick sauce with a milky creamy taste results in an incredibly tender, aromatic and incredibly tasty lasagna. The highlight of this dish is the viscous melted cheese that is found in every layer of this culinary masterpiece.

Ingredients:

Lasagna sheet – 10 pcs.
Minced beef – 400 gr.
Cheese – 250 gr.
Tomato paste - 150 gr.
Butter – 50 gr.
Milk – 0.7 l.
Water – 100 ml.
Garlic – 4 cloves.
Carrots, onions - 1 pc.
Olive oil, flour - 2 tbsp. l.
Italian herbs, ground black pepper, salt, nutmeg - to taste.

Preparation:

1. Having cleaned the vegetables, we begin to chop them. Chop the onions into small cubes, turn the garlic into thin strips or slices, and pass the carrots through a grater.

2. After heating the olive oil, add pieces of garlic into it and wait for its strong aroma to develop. As soon as the slice begins to darken, immediately scoop it out of the oil that has become piquant.

3. In its place, pour the onion-carrot mixture into the frying pan and simmer over medium heat for 10 minutes. Then add the minced beef and simmer all together for another 10-15 minutes until the meat turns from reddish to light brown.

4. Dilute the tomato paste with water until it becomes a homogeneous thick sauce. Pour it into the stewed meat and vegetable mixture. Season with a pinch of Italian herbs and add some salt. Stirring occasionally, simmer under the lid for another quarter of an hour.

Instead of tomato paste with water, it is quite acceptable to use ketchup or tomato sauce in its own juice.

5. Thick milk sauce can be prepared according to your favorite recipe. Ideally, it should be a classic “Béchamel” with a light nutmeg note. In melted butter in a deep bowl (frying pan, saucepan or small cauldron), fry a couple of tablespoons of flour. Then pour in the milk and, constantly “beating” the liquid with a whisk so that there are no lumps, bring the composition to thicken for 10-15 minutes. Lightly salt and pepper and add a good pinch of ground nutmeg, bring the sauce to a boil and turn off the stove.

6. Italians usually use mozzarella for lasagna. However, in our countries it is quite expensive and is best replaced with a locally produced “semi-solid analogue”. I take “Poshekhonsky” or “Russian” cheese. Grind it to the state of beautiful large curls on a regular grater.

7. We have all the main components ready and we can begin the most creative process in our culinary business. We take a baking dish and, depending on its size, begin to lay all the ingredients in neat layers. For example, in a square glass container you can place 5 “floors” of dough with four layers of Bolognese, Bechamel and cheese.

After spreading a couple of spoons of sauce over the bottom of the pan, place 2 sheets of dough. Top with a quarter of the meat filling, pour it over with milk sauce and sprinkle with a fifth of cheese shavings. Place 2 sheets of dough on top again and repeat the distribution of “fillers” in the same order. There will be no minced meat left on the last two leaves, but be sure to pour the sauce over them and sprinkle the surface with the remaining cheese.

9. Bake in a preheated oven for 40-45 minutes at 180 degrees until a beautiful cheese crust appears. We serve the finished lasagna to the table in portions on beautiful plates, accompanied by a knife and fork.

Bon appetit!

Juicy vegetable lasagna at home

Vegetable lasagna is a very tasty and juicy variation of the classic Italian dish. And during the harvest season, you just need to cook something unusual. Vegetable lasagna turns out to be much more tender and not as high in calories as meat lasagna. Your loved ones will be delighted!

Portions: 9

Cooking time: 1 hour 20 minutes.

Ingredients:

Eggplants – 300 gr.
Zucchini – 200 gr.
Tomatoes - pcs.
Pepper (red and yellow) – 2 pcs.
Carrots – 2 pcs.
Milk – 600 ml.
Flour – 40 gr.
Cream – 2 tbsp. l.
Butter (butter) – 40 gr.
Oil (vegetable) – 2 tbsp.
Cheese – 200 gr.
Lasagna dough – 1 package

Cooking process:

Preheat the oven and grease the baking dish with vegetable oil.
Wash the vegetables, let them dry and cut into small pieces.
Season the vegetable mixture with cream, season with spices, add salt and place in the oven to bake for 10-15 minutes.
Let's prepare the sauce. Melt the butter in a frying pan, add flour through a strainer and stir. Add milk and wait until the mixture boils. After this, cook until thickened.
Boil the lasagna dough. To do this, put it in a bowl and pour boiling water on top. Leave until ready for 10 minutes.
Place the finished dough in a separate form. Place the vegetable mixture on it and pour plenty of sauce over it. Repeat layer of dough, vegetables and sauce. At the end, sprinkle with grated cheese.

Bon appetit!

Lasagna with salmon and mushrooms

400 g mushrooms, cut into slices. butter 450 g salmon fillet 200 g ricotta/tender cottage cheese 2 eggs leaves from 1 sprig of rosemary, chopped * lasagna sheets salt and black pepper to taste 1 tbsp. grated parmesan 1 cup green peas 20 g. butter 20 g. flour 500 ml. milk grated nutmeg Boil lasagna sheets according to package instructions or use fresh ones. For the sauce, fry the flour on the bed. oil Pour in warm milk little by little, stirring with a whisk. Cook for about 10 minutes. Remove from heat and season with nutmeg, salt and pepper. Fry the mushrooms in butter until done. Fry the salmon in a non-stick pan until golden brown. Crumble with a fork. Beat the eggs with the ricotta and rosemary and season with salt and pepper. Grease a rectangular pan and layer: a lot of sauce, then pasta, half the mushrooms, green peas, half the salmon and 1/4 tbsp. parmesan Repeat it once. Pour the egg mixture over everything and sprinkle with the remaining Parmesan. Bake at 180C** for 40 minutes or until golden brown.

source

A simple and delicious recipe for lasagne with minced meat and tomatoes

Lasagna with minced meat and tomatoes is a real gastronomic masterpiece, although all the ingredients are very familiar and can definitely be found in the refrigerator. Lasagna with minced meat and tomatoes will delight you with subtle notes of tomato and exquisite bechamel sauce. This dish will not leave anyone indifferent!

Portions: 8

Cooking time: 50 min.

Ingredients:

Minced meat (beef) – 400 gr.
Milk – 390 ml.
Tomatoes – 5-6 pcs.
Cheese – 200 gr.
Onion – 100 gr.
Butter – 30 gr.
Lasagna sheets – 9 pcs.
Garlic – 2 pcs.
Flour – 1 tbsp. l.
Pepper, salt - to taste

Cooking process:

Peel the onion and cut it into small squares. Chop the garlic cloves. Place everything in a frying pan and fry for just a couple of minutes.
Add the minced meat, mix and fry for about half an hour.
Remove the skin from the tomatoes, chop them, season with spices and put in the oven to simmer for 5-7 minutes.
Let's start preparing the sauce. To do this, melt the butter, add flour to it, mix and pour in milk. Let it simmer over low heat until the mixture resembles liquid sour cream. Let the sauce cool.
Place lasagna sheets on a baking sheet, and place the minced meat on them, then the sauce and finally grated cheese. We repeat the procedure twice more. Place the baking sheet to bake for 20 minutes.
In 20 minutes. Take out the lasagna, sprinkle it with tomatoes and sprinkle cheese on top again. Place back in the oven for another 20 minutes.

Lasagna is ready for the table! Bon appetit!

Lasagna with mushrooms, cheese and minced pork and beef

This lasagna with minced meat in the oven differs from all other classic recipes because it is made with the addition of oregano. Very filling and appetizing!

Ingredients:

lasagne sheets - as many as needed;
cheese – 200 grams;
minced pork and beef – 500 grams;
vegetable oil – 2 tablespoons;
onions – 1 piece;
garlic – 2 cloves;
mushrooms – 200 grams;
tomatoes in their own juice – 5-6 pieces;
salt and pepper - to taste;
oregano – 1 teaspoon.

For the sauce:

butter – 50 grams;
flour – 40 grams;
milk – 500 milliliters;
nutmeg - half a teaspoon;
salt - to taste.

Preparation:

Heat a frying pan with vegetable oil and add the minced meat there, mashing it slightly. Add chopped onion and garlic. Fry until the meat is half cooked.

Cut the champignons into slices. Mix with minced meat and simmer for another 10 minutes. Then add salt, add oregano and mix again.

Add chopped tomatoes to the minced meat, mix everything well and simmer for 15 minutes over low heat.
Now make the sauce. Melt the butter in a suitable bowl and add flour. Carefully pour in the milk, stirring constantly and cook until thick. Add salt and add nutmeg.

Start shaping the lasagna. Grease a baking dish with sauce and place several sheets of dough. Place some of the filling.

Repeat the layer again. Continue until the filling and sauce are gone. Sprinkle the top with grated cheese.

Place in the oven preheated to 180 degrees and bake for 40 minutes.

Interesting!

It is best to first grind the oregano with your hands so that the spice can better impart its aroma and taste.

Delicious lasagna with chicken according to the classic recipe

Chicken lasagna is a delicious twist on a classic Italian dish. In order for the lasagna to turn out well, pay attention to the quality of the products, especially the dough and flour for the bechamel sauce. Don't be lazy and buy the best ingredients. Then even real Italians will not be able to resist your masterpiece!

Portions: 6

Cooking time: 60 min.

Ingredients:

Pasta sheets for lasagna – 1 package
Chicken breast – 600 gr.
Cheese – 300 gr.
Tomatoes – 3 pcs.
Onion – 2 pcs.
Champignons – 200 gr.
Milk – 1 pack
Butter – 120 gr.
Flour – 100 gr.
Nutmeg – 1 pc.

Cooking process:

Wash the chicken breast and cut it into small squares on a cutting board.
Grate the cheese on a coarse grater. Peel and chop the onion.
Boil water and pour it over the tomatoes, leave for half an hour.
Take them out of the water, remove the skin and cut them into pieces.
Fry the chopped onion until golden and add chicken pieces to it. Stir and fry for 5-7 minutes on both sides.
We divide the champignons into small parts. And we send them to the frying pan for ready-frying. Add salt and spices and leave to simmer for 15-20 minutes.
At this time, prepare the sauce. Place the butter in a deep container and bring it to a liquid consistency. Add flour and mix thoroughly. Fry the mixture for a couple of minutes, and then pour in the milk and add the nutmeg. Stir and keep on fire until the mixture becomes viscous.
We take the form in which we will bake the lasagna. Lubricate it with oil and then with a little prepared sauce. Take the lasagna sheets and place them in the pan. Place chicken filling on top of them. Now add tomatoes and cheese.
Let's make another layer like this. Only now generously coat the sheets with sauce.
Place the lasagna in the oven to bake. Let stand for about half an hour.

Ready! Bon appetit!

Recipe with mushrooms

It includes:

Chopped meat in the amount of 400 g.
Onion (one piece).
Two tomatoes.
Milk in the amount of 800 ml.
300 g lasagna sheets.
Mushrooms (the same amount).
Ketchup - at least two large spoons.
About 100 g butter.
Salt.
Three tablespoons of wheat flour.
Approximately 50 g cheese.
Sunflower oil.
Half a large spoon of nutmeg.
Fresh greens.

How to make lasagna with minced meat and cheese with the addition of mushrooms?

How to cook lasagna with mushrooms at home?

Lasagna with mushrooms will definitely appeal to lovers of Italian cuisine. The mushroom filling will give lasagna a completely new, light and delicious taste. This original combination of ingredients will definitely surprise everyone!

Portions: 6

Cooking time: 1 hour 15 minutes.

Ingredients:

Flour – 590 gr.
Egg – 2 pcs.
Minced meat – 350 gr.
Mushrooms – 300 gr.
Tomatoes – 4 pcs.
Cheese – 200 gr.
Carrot – 1 pc.
Onion – 2 pcs.
Salt, seasoning - to taste
Milk – 450 gr.
Butter -65 gr.
Nutmeg – 1 pc.

Cooking process:

Break the eggs into a deep bowl and add 340 g. flour. Mix the lasagna dough. If the dough is too thick, add water.
Fry the minced meat in a frying pan.
Cut the onion and carrots into small pieces and fry until golden brown.
Remove the peel from the tomatoes, cut into 4 parts, pour into a blender bowl and grind into a pulp.
Boil the mushrooms and cut into small squares.
Combine minced meat and vegetables, add spices and salt. Simmer the mixture on the fire for half an hour.
For the sauce, melt the butter in a frying pan, mix it with flour and milk, add nutmeg and other seasonings to taste. Place on low heat and simmer until the sauce thickens and resembles liquid sour cream.
Roll out the dough and divide into 4 parts. Place the first layer on a baking sheet, grease it with sauce, and put mushroom and minced meat filling on top, fill it with sauce and cover it with cheese. Repeat layers 3 more times. Cover the last layer thoroughly with oil.
Place the lasagna in the oven for half an hour.

Bon appetit!

Lasagna with minced meat is an amazingly delicious Italian dish that has received recognition throughout the world. Very satisfying, made from layers of dough and layers of meat or vegetable filling, with Bechamel sauce. The process of preparing such lasagna with minced meat is not at all complicated. Lasagna is perfect for any holiday or Sunday dinner.

Ingredients for classic lasagna

20 ml vegetable oil,
500 g minced meat,
1 PC. onions,
1 clove of garlic,
a teaspoon of spices for minced meat (a mixture of Italian herbs or dried basil with parsley, celery, oregano or a mixture of peppers),
100 g tomato puree (or liquid ketchup without seasoning),
2 large tomatoes,
1 carrot,
salt and pepper to taste,
250 g ready-made lasagne sheets (8-12 pieces),
250 g cheddar cheese.

For Bechamel sauce 100 g butter, 2 tbsp. l. flour, 0.7 l milk, 2.5 g nutmeg, 1 bay leaf, salt and white pepper to taste. You also need an appropriate size baking dish: 17:25 or 20:20 cm.

Classic lasagna recipe

Finely chop the onions, cut the tomatoes into pieces, grate the cheese and carrots, chop the garlic.
Heat vegetable oil in a deep frying pan and fry the onion until golden brown.
As soon as the onion is fried, add carrots to it and fry for 5 minutes.
Then add minced meat, spices for minced meat, mix well and fry over low heat for another 10 minutes.
Next, add tomato puree, tomatoes, garlic, cook over low heat under the lid for another 10 minutes, add salt and pepper to taste.
Prepare Bechamel sauce . In another frying pan or saucepan, melt the butter. Add flour and fry for 5 minutes until golden brown, constantly stirring the resulting lumps.
Separately, boil the milk, add a pinch of nutmeg and bay leaf. Let it brew for 10 minutes and remove the bay leaf.
Add milk to the flour, pouring it in a thin stream so that no lumps form, and cook, stirring constantly with a whisk, until the sauce thickens. We don't let it boil. At the very end, bring almost to a boil and remove from heat. Lightly salt and pepper.
Pour a little Bechamel sauce onto the bottom of the baking dish, greased with vegetable oil, and place the prepared lasagne sheets; This recipe does not require cooking, so we just put it in.
Place the meat filling on top of the dough, generously pour bechamel sauce on top and sprinkle with grated cheese.
Repeat layers until all ingredients are used.

After the cheese, lay out a layer of dough, pour over Bechamel sauce, sprinkle with grated cheese and bake for 40 minutes in a hot oven (200 °C) until golden brown.

Remove the finished lasagna from the oven, let stand for 10 minutes, and then cut into portions. Bon appetit!

PS If you can’t buy ready-made lasagne sheets in the store, you can make it yourself. To do this, sift 400 g of flour through a sieve so that you get a slide. Then we make a recess in the center of this slide, into which we drive 5 large eggs, add salt to taste and knead the dough. It's even easier to do this in a food processor. Roll it into a ball and send it closer to the heat for about twenty minutes. Then we divide it into nine parts and roll each part into a thin layer no more than 1.5 mm thick. Boil the layers in boiling salted water for ten minutes. Store the prepared dough strips in the freezer. And especially about tomato puree for lasagna. This is NOT tomato paste, it is pure puree, it is much thinner, more like liquid ketchup without additives. There is store-bought, in jars. You can make puree at home by passing the tomatoes through a meat grinder and then through a large sieve.

And, girls and boys, write in the comments who made lasagna with which sheets. I took pasta zara, it turned out great, not soggy or hard. Barilla and Rollton will become limp. Who else cooked with what and how it turned out, please share?

If you know another good lasagna recipe, share it in the comments.

Homemade lasagna with pita bread

Lasagna with pita bread is an original take on a classic Italian dish. This base will perfectly replace classic pasta dough and preserve its unique taste. Choose your favorite filling, add tomatoes or champignons and invite guests!

Portions: 6

Cooking time: 1 hour 10 minutes.

Ingredients:

Lavash – 5 sheets
Bulbs – 2 pcs.
Minced meat – 500 gr.
Tomatoes – 700 gr.
Flour – 40 gr.
Butter (butter) – 40 gr.
Milk – 400 ml.
Cheese – 150 gr.
Seasoning, salt, nutmeg - to taste

Cooking process:

Peel the onion and chop finely. Place in a frying pan and fry until golden brown. Then add the minced meat, mix, add seasonings and salt and fry for 15-20 minutes.
Cut the tomatoes into several slices or pieces. And simmer until they become very soft. Now mash them with a fork, forming a homogeneous paste.
We introduce the finished tomatoes into the main frying. Stir and leave over low heat until the liquid evaporates.
In a separate frying pan, prepare the bechamel sauce. To do this, melt the butter, mix it with flour and fry for 5 minutes. After this, add milk, a little grated cheese and nutmeg, add salt and leave on the stove until ready. The finished sauce should resemble sour cream.
Grease the bottom of the baking sheet with oil and place the first sheet of pita bread. Lubricate it with sauce, and place the roast on top, pour it over again with sauce and sprinkle with cheese.
We repeat the procedure with all the sheets of pita bread. Sprinkle the latter with a little more cheese than usual.
Place the lasagna in the oven and bake at 180 degrees until done, about half an hour.

Time to set the table! Bon appetit!

How to prepare the dish?

To make lasagna according to the recipe with minced meat and vegetables, you need to peel and chop the onion. Sauté it with sunflower oil. Add chopped garlic, grated carrots. Combine vegetables with minced meat. Fry the food, stirring constantly. The celery stalk and pepper need to be chopped. Add to other products. Cook ingredients over medium heat for five minutes. Tomatoes are peeled and pureed in a blender. Add to the frying pan. Sprinkle the mixture with salt, chopped herbs, and seasonings. Stir and remove from heat. The butter needs to be melted in a saucepan. Add wheat flour. Gradually pour milk into the resulting mixture. Sprinkle the mixture with a pinch of salt and cook until it becomes thick.

Lay lasagna sheets on the bottom of the baking dish, each of which is greased with a mixture of minced meat and tomatoes, covered with a layer of white sauce and shredded cheese. Cook the food in the oven at a temperature of 190 degrees for thirty-five minutes. It is then removed from the oven. Sprinkle with shredded cheese. Place in the oven for another ten minutes. The dish can then be removed from the oven.

Meat lasagna in tomato sauce

Meat lasagna in tomato sauce is a wonderful decoration for a holiday table. This is a very simple version of classic lasagna. Tomato sauce will saturate the filling well and make it soft and tender, which means you don’t need to add bechamel. Your efforts will definitely be appreciated!

Portions: 4

Cooking time: 50 min.

Ingredients:

Minced beef – 450 gr.
Onions – 1 pc.
Pepper – 1 pc.
Garlic – 2 pcs.
Tomato sauce – 800 gr.
Ketchup – 80 gr.
Tomatoes – 350 gr.
Wine vinegar – 1 tbsp. l.
Spices, salt - to taste
Pasta sheets for lasagna – 1 pack
Cheese (ricotta) – 450 gr.
Cheese (mozzarella) – 400 gr.
Cheese (Parmesan) – 100 gr.
Vegetable oil – 2 tsp.

Cooking process:

Fry the minced beef in a frying pan in vegetable oil.
Wash the vegetables and remove everything unnecessary (skin, petioles, tails, husks). Cut everything into small pieces. And we send the peppers, onions and chopped garlic to fry.
Now mix the vegetables and minced meat and fry for another 5 minutes.
Add tomato sauce, ketchup and chopped tomatoes. Season the roast well with spices.
Place the first layer of lasagna sheets on a baking dish, brush them with our meat frying mixture, and sprinkle grated ricotta and mozzarella cheese on top.
Then add a layer of pasta sheets again and repeat the previous step. Cover the last layer well with Parmesan cheese, cover everything with foil and set to bake at 180 degrees. Bake for about 30 minutes. until fully prepared.
Cool the finished lasagna for 10 minutes.

Let's serve! Bon appetit!

Traditional cooking method

The composition of the food includes:

Approximately 600 g minced beef.
Three tomatoes.
Onions (at least two pieces).
10 lasagne sheets.
Approximately 50 g butter.
Garlic cloves (three pieces).
Flour - five tablespoons.
Milk in the amount of 600 ml.
Parmesan (about 50 g)
Small spoon of basil.
Salt.
Black pepper.
Two large spoons of tomato paste.
35 g sunflower oil.

This section discusses the recipe for classic lasagna with minced meat.

To prepare this dish, you need to peel and chop the onion. Sauté it in a frying pan with sunflower oil. Add chopped meat. Cook ingredients for five minutes. Combine with salt, black pepper, and basil. Tomatoes are doused with boiling water. Remove the skin from their surface. Cut vegetables into small pieces. The garlic is chopped. Grind with tomatoes in a blender. Combine with minced meat. Cover the food with a lid. Simmer over low heat for fifteen minutes. For the sauce, melt the butter. Add flour and fry the food. Combine with milk and cook, stirring all the time, over low heat. When the mass becomes thick, it can be removed from the stove. The baking dish is coated with sunflower oil. Place sauce on the bottom. Then add the lasagna sheets (they must be pre-cooked according to the instructions, if required). The first layer is covered with half of the minced meat. Fill with sauce. The sequence of actions is repeated until the products run out. The dish is covered with grated cheese. Lasagna with minced meat in the oven according to the classic recipe should be cooked at 180 degrees for half an hour. Then serve.

Description of preparation:

I’ll tell you how to cook classic lasagna with meat.
It's simple and very tasty! First, prepare the Bolognese sauce - a meat sauce made from ground beef, onions, and tomato puree. Next is Bechamel sauce: a custard sauce made from flour and milk. We will also need lasagna sheets and grated Parmesan. Flat sheets of pasta are layered with sauces, cheese and baked in the oven. Purpose: For lunch / For dinner Main ingredient: Meat / Minced meat Dish: Hot dishes / Lasagne Geography of cuisine: Italian / European

Lasagna with spinach and cheese

Delicious and aromatic lasagna is made with spinach and cheese filling from several types of cheeses. Please note that no meat is used in this recipe.

Ingredients:

lasagna sheets - 250 g;
spinach - 600 g;
ricotta cheese - 200 g;
Gorgonzola cheese - 200 g;
mozzarella - 200 g;
hard cheese for sprinkling;
bechamel sauce - 100 ml;
salt, pepper to taste.

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4 Sep 2021 at 8:44 PDT

Cooking method:

We prepare bechamel in the traditional way. Season the sauce with nutmeg.
Wash the spinach and grind it in a blender. Mix spinach, bechamel, grated hard cheese, and ricotta into a homogeneous mass. Add finely chopped gorgonzola to the filling. Salt the filling and season with spices.
Boil the lasagna sheets. Next, we begin to form the dish. Place some of the bechamel, the filling, then the sheets into a greased pan. Repeat the layers, but place chopped mozzarella on top of the spinach. Repeat layers. Pour over the sauce, sprinkle with hard cheese and mozzarella.
Bake in the oven for 30 minutes at 200 degrees.

Despite the lack of meat, cheese lasagna turns out very satisfying. And thanks to the combination of several types of cheese and herbs, it has a spicy taste.