25 lasagna recipes and cooking secrets!

Classic lasagna

Products:

• Vegetable oil - 20 ml.
• Minced meat - 500 gr.
• Onions - 1 pc.
• Garlic - 1 clove
• A teaspoon of spices for minced meat
• Tomato puree - 100 gr.
• Tomato - 2 pcs.
• Carrots - 1 pc.
• Salt and pepper to taste,
• Ready-made lasagna sheets - 8-12 pcs.
• Cheddar cheese - 250 gr.

For the Bechamel sauce

• Butter - 100 gr.
• Flour - 2 tbsp. spoons
• Milk - 0.7 liters
• Nutmeg - 2.5 gr.
• Bay leaf,
• Salt and white pepper to taste

How to make classic lasagna:

1. Finely chop the onions, cut the tomatoes into pieces, grate the cheese and carrots, chop the garlic.
2. 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, fry for 5 minutes. Then add minced meat, spices for minced meat, mix well and
3. fry over low heat for another 10 minutes. Next, add tomato puree, tomatoes, garlic, cook for another 10 minutes, 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.
4. 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.
5. 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.
6. 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! 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.

To paraphrase a popular saying among our people, we can say: “Lasagna without sauce is money down the drain.” This self-made saying is completely true - after all, Italian chefs, the “fathers” of lasagna, value the sauce above all else in their dishes. This doesn't just apply to lasagna—Mediterraneans think the same thing about spaghetti and other famous Italian dishes.

But which sauce is the best? The answer to this question can be, perhaps, only another proverb - “Comrades have different tastes and colors.” Because how many people there are, so many opinions. We will limit ourselves to presenting here recipes for the most “central” Italian sauces for lasagna.

Bechamel

Despite the fact that this sauce is considered classic in Italy, it is of French origin. It was invented by the head waiter of the French king Louis XIV with the same name - Bechamel. To prepare this sauce we will need:

· Three glasses of milk

· A third or half a glass of flour

· Butter

· Onion

· Spices and salt

One of the keys to making this delicious and natural sauce starts with finely chopping the onion. It, along with a bay leaf, is placed in a saucepan and poured with milk. You can also use half and half milk and broth.

All this should boil, after which the mixture is allowed to stand for 15 minutes. At this time, melt the butter in a saucepan and add flour to it. The flour should acquire a golden hue - at this moment the contents of the pan begin to be poured into the sauce. This is done carefully, in a small stream. At the same time, the sauce is stirred all the time. As soon as the substance in the saucepan boils, add other spices to it, turn the heat to low and leave for 20 minutes. That's it - the sauce is ready to eat!

Aurora

This sauce is based on the previous one, bechamel. So, what do we need?

· Three tomatoes. In their absence, you can use tomato paste - 2 tablespoons

· Three glasses of bechamel sauce

· Cream (20%) or similar sour cream – 3 tablespoons

As we can see, Aurora sauce is also purely natural, which is what captivates us. To prepare it, cut the tomatoes into slices and put them in a saucepan. Pour in a little water - about 2 tablespoons - and cook over low heat until the tomatoes are thoroughly softened.

Once this has happened, you will need to grind the tomatoes using a sieve and mix with the bechamel sauce. This substance is subsequently boiled for about 5 minutes, after which cream or sour cream is poured into it. Ready!

Mushroom sauce

Another very popular Italian sauce. It is very simple - both in ingredients and in preparation. For this sauce we will need:

· 200 grams of mushrooms

· 3 glasses of water

· Vegetable oil

· Flour

· A glass of milk

· Spices and salt

The preparation of this excellent representative of natural sauces for lasagna is also extremely simple. First, you will need to boil our mushrooms in the specified amount of water (slightly salted). After this, the broth is poured into a separate container, and the mushrooms themselves are fried in vegetable oil.

Next, you have to sauté the flour in butter in the proportions of 4 tablespoons of butter to 2 tablespoons of flour. We dilute the resulting substance with milk and mushroom broth, which we carefully poured into a separate container. The decoction and milk are taken in equal proportions. Next, the sauce is boiled for about 5 minutes and mushrooms are added to the almost finished mixture. The job is done - now you can safely pour it over your lasagna.

Classic lasagna with meat and mushrooms

Products:

• Lasagna sheets - 300 gr.
• Hard cheese - 300 gr.
• Minced meat (pork or beef) - 300 gr.
• Tomatoes - 600 gr.
• Mushrooms - 300 gr.
• Onion - 1 pc.
• Garlic - 2 cloves
• Wine - 1/2 cup
• Tomato paste or ketchup - 1 tbsp. spoon
• Dry oregano - 1 tbsp. spoon
• Pepper, salt to taste

For the sauce:

• Milk -0.5 l.
• Butter - 50 gr.
• Flour - 50 gr.
• Parmesan cheese - 70 gr.
• Salt.

How to cook classic lasagna with meat and mushrooms:

When preparing classic lasagna, you can make the dough sheets yourself - they are prepared in the same way as homemade noodles. To make it quicker, you can use special ready-made lasagna sheets, which you can buy at the supermarket. The first step is to prepare the vegetables - peel and grate the tomatoes, chop the mushrooms, chop the onions, and pass the garlic through a press. Place the onion and garlic in a saucepan and fry in butter. After 2 minutes, add minced meat and mix well. After this, add tomato paste, grated tomatoes and mushrooms to the minced meat and fry until the liquid evaporates. At the end, add salt and pepper, remove the meat and vegetables from the heat and cool.

Next you need to prepare the lasagna sauce. To do this, melt the butter in a frying pan, add flour to it, lightly fry this mixture and pour in the milk in a thin stream. The sauce should be cooked for 15 minutes, after which you need to add grated cheese and salt. Grease a baking sheet with oil and place lasagna sheets on it so that one lightly “steps” on the other. Place the prepared meat filling on the sheets and pour the sauce on top. Cover the filling with sheets and repeat the procedure again. This way you will get several layers. Cover the top of the lasagna with sheets and sprinkle with grated cheese. Lasagna with meat should be baked for 30 minutes in an oven heated to 220 degrees.

Lasagna with chicken and mushrooms

Products:

• Lasagna sheets - 250 gr.
• Chicken fillet - 700 gr.
• Mushrooms - 300 gr.
• Tomatoes - 500 gr.
• Cheese - 300 gr.
• Onion - 150 gr.
• Greens to taste
• Vegetable oil to taste
• Salt to taste
• Pepper to taste

For the Bechamel sauce

• Butter 100 gr.
• Flour - 5 tbsp. spoons
• Milk – 1 lira
• Salt to taste
• Pepper to taste

How to cook lasagna with chicken and mushrooms:

Finely chop the onion, chicken fillet and mushrooms. Fry the onion in vegetable oil until golden brown, add the fillet, fry for 5 minutes. After this, add the mushrooms, salt and pepper, fry for 15 minutes. Prepare the Bechamel sauce.

Melt butter, add flour, lightly fry. Then pour in the milk, salt and pepper, cook, stirring, until the sauce thickens (the consistency should resemble liquid sour cream). Dip the tomatoes in boiling water for a few seconds, peel them, grind them in a blender or grate them. Finely chop the greens and mix with the tomatoes.

Place lasagna sheets in a single layer in a baking dish (size 17x25 cm and height 5 cm). Place half of the mushrooms and fillets on the sheets, pour in half of the sauce. Lay out the lasagne sheets again. Place the remaining mushrooms and fillets on them, pour the remaining sauce over them. Place a third layer of lasagne sheets. Place tomatoes on them and put in the oven.

Bake at 180 degrees for 20 minutes. Grate the cheese on a coarse grater. After 20 minutes, sprinkle the lasagna with cheese. Bake for another 20-25 minutes.

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.

Vegetarian lasagna

Products:

• Lasagna sheets - 250 gr.
• Bell pepper - 300 gr.
• Tomatoes - 300 gr.
• Eggplants - 200 gr.
• Zucchini - 300 gr.
• Celery stalks - 150 gr.
• Onion - 150 gr.
• Cheese - 200 gr.
• Vegetable oil to taste
• Salt to taste
• Pepper to taste

For the Bechamel sauce

• Butter - 100 gr.
• Flour - 5 tbsp. spoons
• Milk - 1 liter
• Salt to taste
• Pepper to taste

How to make vegetarian lasagna:

Prepare Bechamel sauce. Melt the butter, add flour, mix well, fry lightly. Then pour in milk in a thin stream, add salt and pepper, cook, stirring, until the sauce thickens (the consistency should resemble liquid sour cream).

Place lasagna sheets in a baking dish. Place half of the vegetable filling on the sheets. Spread with sauce. Lay out the sheets. Place the remaining filling. Spread with sauce. Lay out the sheets. Spread with sauce. Place in the oven.

Bake at 180 degrees for 20 minutes. Grate the cheese on a medium grater. After 20 minutes, sprinkle the lasagna with cheese. Bake for another 20-25 minutes.