Lasagna

Lasagna “Lazy”

I recommend everyone to try this “lasagna”! Fast, simple, tasty, satisfying and cheap!

Lasagna

Warm and amazingly delicious!

Baked rolls “Hello Lasagna”

Not lasagna, but similar in taste and texture. Although that was not the goal. I didn’t even think about lasagna while I was cooking. Improvisation. In my opinion, it turned out very successfully) Mine appreciated it. I figured I’d take whatever was left over to work for lunch. There are none left. )) Besides, they asked me to repeat it)

Lasagna

Basic pasta recipe. My husband and I really love lasagna, so I decided to make this pasta myself. It comes out fragrant, eggy and very homely.

Roll “A la lasagna”

This is my 2nd attempt at this dish. The first time I couldn’t take a photo, but the taste was wonderful.

Zucchini fitness - “lasagna”

This rather light vegetable casserole, of course, is not “lasagna,” which is why I wrote the name of the dish in quotation marks, although the cooking technique, and the appearance of the dish itself, are very reminiscent of this wonderful dish of Italian cuisine. Can be consumed as a side dish for meat and as an independent dish for those on a diet. I hope it will be useful for those who want to eat deliciously and, at the same time, “low-calorie.”

Cabbage lasagna “Italian-style cabbage rolls”

The newest look at everyone's favorite recipe.

Lasagna “Savory”

Delicious, hearty lasagna with ham, mushrooms and the irreplaceable Bechamel sauce.

Casserole “Almost lasagna”

Girls, think of me what you want, but now I have made practically a masterpiece))) I have long wanted to cook lasagna, but I don’t like these Italian things that are sold in our hypermarkets. And then suddenly I see - in my native (in the adjacent house) store there is SOMETHING. THIS SOMETHING shocked me. 1st idea: here it is. This will be my “lasagna”. Judge for yourself whether I succeeded or not in making my dream come true. I can say one thing (don’t think that I’m bragging), we almost swallowed our tongues and plates with them)))

Dough for lasagna, ravioli, tagliatelle

I would like to offer you a recipe for dough for lasagna, ravioli and tagliatelle. A common recipe that forms the basis of Italian cuisine. To make it, you need ordinary ingredients that you always have in the house.

Lasagna . Lasagna is an Italian dish of pasta with entrails and bechamel sauce.

At first, lasagna was the name given to the container in which food was prepared. According to another version, “lasagna” comes from a type of sheet pasta made from dough, which later became the name for the popular dish.

Lasagna is a common dish in the town of Bologna, which is now understood and loved all over the world. It is prepared on the basis of dry layers of dough, which can be baked independently or purchased ready-made. The insides of lasagna can be various ingredients - meat, fish, vegetables, mushrooms and even fruits.

The inside of traditional lasagna is prepared with 2 sauces - bolognese and bechamel. Béchamel sauce is made from milk, butter, flour, spices and salt. Bolognese requires chicken or beef, onions, carrots, tomatoes, olive oil, dry wine, seasonings and salt.

The lasagna pan is properly greased, a sheet of dough is laid out, greased with Bolognese meat sauce, poured with bechamel sauce and sprinkled with hard grated cheese. The 2nd layer is literally the same as the 1st. The outer leaf is not smeared with meat sauce. It is thickly poured with bechamel and sprinkled with grated cheese. From time to time, add greens - finely chopped parsley or celery. The dish is placed in the oven preheated to 200 degrees.

Lasagna is baked in three layers for just over half an hour. But they also make the highest lasagnas - from 5 or even 6 layers. The more layers, the longer you will have to bake the dish in the oven (5-7 minutes for any additional layer). After 20 minutes, the temperature is reduced to 150 degrees so that the cheese crust does not burn.

The top layer of dough usually becomes wavy. To get the most gentle top possible, prick the top layer of dough with a fork.

Lasagna is served both hot and cool. Coffee, tea and any other sweet drinks go well with fruit lasagna.

Lasagna

Lasagna is the undisputed winner among almost all and almost all dishes of Italian cuisine. It is popular not only because of its cheese tenderness and savory softness, but also because of the endless contrast of recipes and options.

It is believed that lasagna was first prepared in the Italian region of Emilia-Romagna, the more famous city of which is Bologna. To this day, Bologna is considered the “capital of lasagna”.

The Italians are believed to have borrowed the word “lasagna” from the Greeks, for whom this word meant a cauldron for cooking food. The Italians simply used the Greek word λάσανα (lasana) to designate the vessel in which the dish was prepared.

But, there are other ideas. Scientists from the English Museum, based on research work on medieval cookbooks, came to their own conclusion. They say that the dish, which is very similar to lasagna, was invented and first prepared at the court of the British King Richard II back in the 14th century. It was served at feasts organized by the royal court for gluttonous knights, in halls lined with oak panels, as English scholars pompously described it in English.

Read also: Red bean side dish recipe

But immediately after the publication of this study there was a response statement from the Italian embassy in London. On a note given to us, the perhaps offended Italian diplomatic workers replied that “whatever this ancient dish is and seems to be called, it, of course, is not the lasagna as we prepare it.”

Recognizable Bristol restaurateur Antonio Priscoro also dismissed all the British reasons - “I think this is heresy. In any case, it was the Romans who brought lasagna to Britain. It's an acceptable Italian dish."

No matter which side we recognize as right, one thing is certain - lasagna is a tasty, nutritious dish, and regardless of who and when first invented it, its current popularity owes to its exceptional culinary qualities and the innumerable abundance of options for every taste.

The modern canonical version of lasagna is a casserole made from 6 layers of dough, between which is laid an interior of meat, poultry, vegetables, poured with sauce and sprinkled with grated cheese.

Traditional lasagna dough (pasta) is made from soft flour with the addition of eggs and olive oil.

Here is one of the recipes for this test:

Ingredients:
600 g flour,
3 eggs,
2 tbsp.
l. olive oil, salt to taste,
water.

Production:
You need to sift the flour, which is done not so much to separate foreign impurities, but to saturate the flour with oxygen. Pour the flour into a mound onto a cutting board, make a hole in the center of the mound, into which we break the eggs, add salt and olive oil, and evenly adding water, knead the dough. You should take as much water as the flour can bind, so add water little by little and with extreme caution. The dough must be very stiff, homogeneous and elastic, which can be checked by pressing your finger; the pressure mark should immediately disappear.

When the dough is ready, cover it with a damp cloth and put it in the refrigerator for half an hour - an hour.

We cut the finished dough into three parts, each of which we roll out with a rolling pin to a thickness of 1.5-2 mm. And immediately cut it into long, wide slices or into layers equal in width and length to your lasagna dish. Keep in mind that the rolled out dough should be cut immediately before it dries out and begins to crumble.

The finished plates can be dried or frozen, but in any case, they will need to be lightly cooked before placing them in the mold.

If you don’t want to bother with creating lasagne dough yourself, then there are always ready-made lasagna pasta plates on sale that are perfect for your dish.

Apart from the dough, the main ingredient that makes this dish so tasty and unique is, of course, cheese. In traditional Bolognese lasagna, a special type of Parmesan cheese (Parmigiano Reggiano) is used. This is a type of hard granulated, cooked, but not compressed cheese, during the manufacturing process of which the curd and rennet are repeatedly mixed and dried. In other variations of the dish, several different types of cheese are used, such as ricotta and mozzarella.

The inside of the lasagna is poured with sauce. For lasagna Bolognese, for example, bechamel sauce is used. In general, the abundance of sauces for this dish with bechamel is by no means exhausted and amazes with its endless number of types, limited, perhaps, by the imagination of culinary specialists.

Here is one version of bechamel sauce:

Ingredients:
1 medium onion,
1 glass of milk,
1 tbsp.
l. butter, 1 tbsp.
flour, salt, dark pepper to taste.

Preparation:
Pour boiling milk over the peeled and finely chopped onion and let it brew so that the milk cools and is saturated with the taste and smell of onions.

Melt a tablespoon of butter in a frying pan and add flour. Stirring constantly, fry the flour in oil for almost a couple of seconds so that the flour does not have time to turn yellow, and immediately begin adding strained milk infused with onions in small portions. Make sure that no lumps are created, do not forget to stir constantly! Add salt and dark pepper to taste and, stirring constantly, heat, but do not boil, for a couple of minutes.

This is the traditional main method of making béchamel sauce. You can also add pieces of fried veal, thyme and nutmeg to it according to your taste and needs.

As a huge fan of this dish, I have probably tried hundreds of lasagna recipes. I am sure that by spending just a few minutes, you can also easily find many excellent methods for making it. But at the end of our story, I would like to share with you two of the most, in my opinion, delicious recipes that deserve special attention.

Ingredients:
¼ cup olive oil,
2 medium onions,
1 carrot,
4 stalks of celery,
5 cloves of garlic,
½ kg minced beef,
½ kg minced pork,
200 g chopped bacon,
250 g tomato paste,
1 tbsp.
milk, ½ glass of white wine,
1 tsp.
new chopped thyme leaves (or dried thyme), 3 cups freshly prepared bechamel sauce,
3-4 sheets of freshly prepared lasagne paste,
1 tbsp.
freshly grated parmesan, salt, dark ground pepper.

Preparation:
Interior: Heat olive oil in a large frying pan with a thick bottom, add finely chopped onions, carrots, celery, garlic and fry over medium heat for 5 minutes. When the vegetables become translucent, add minced pork and beef, bacon and fry everything over high heat until golden brown, stirring constantly. When the minced meat is browned, pour milk and wine into it, add tomato paste and thyme, add about one glass of water and simmer everything together for an hour and a half over low heat.

While our insides are stewing, prepare bechamel sauce according to the recipe written above.

When the inside and sauce are ready, preheat the oven to 190 degrees and begin to assemble our lasagna.

Grease the lasagna pan with oil. We lay out part of the inside as the first layer on the bottom, then put a sheet of lasagne pasta (if you are using store-bought pasta, don’t forget to boil it lightly first or just keep it in hot water), cover the pasta with bechamel sauce and lightly sprinkle with cheese. We repeat this 3-4 times and finish with a layer of inside, which we pour with bechamel sauce and generously sprinkle with Parmesan. Bake in the oven for 30-40 minutes until the top of the lasagne is golden brown.

Remove from the oven and let cool for 20 minutes, after which we cut and serve immediately.

And another recipe that I, being, albeit in the past, a vegetarian, cannot pass by.

Ingredients:
2 tbsp.
olive oil, 200 g of young spinach leaves,
1 large yellowish sweet pepper,
1 large reddish sweet pepper,
2 cloves of garlic,
200 g of tomato sauce for pasta (you can use any ready-made one),
1 tsp.
basil, 1 tsp.
marjoram, 8 lasagna pasta leaves,
3 cups homemade cheese,
¼ cup freshly grated Parmesan,
1 cup mozzarella, cut into long strips,
salt, dark pepper to taste.

Preparation:
Heat olive oil in a thick-bottomed frying pan and add finely chopped spinach to it, simmer for 2 minutes. Cut the sweet peppers into small cubes and add to the spinach, squeeze a couple of cloves of garlic into it. Simmer for another three minutes until the peppers become soft. Add tomato sauce, salt, pepper, basil, marjoram and simmer for another 5 minutes, stirring constantly. Remove from heat.

In a separate bowl, mix homemade cheese, Parmesan and ¾ cup mozzarella.

Grease the form for making lasagna with oil and lay out the layers as follows: on the bottom - a layer of entrails, on top of a sheet of lasagna pasta (don't forget to boil it if you use store-bought), on it a layer of homemade cheese with Parmesan and mozzarella. We repeat this until we have used all the sheets of pasta, there should be a layer of inside on top, on which we spread the remaining mixture of cheeses, and sprinkle this layer with the remaining ¼ cup of mozzarella. Cover the top of the pan with foil and place in the oven preheated to 190 degrees for 30 minutes. Then remove the foil and continue baking in the oven until the lasagna is golden brown.

Remove from the oven, let cool for 20 minutes, cut into portions and serve.

Lasagna

Lasagna recipes with photos

A total of 18 recipes posted

Lasagna with minced meat and bechamel sauce

If you tried real lasagna at least once, you couldn’t help but fall in love with it for the rest of your life and want to cook it.

Ingredients

Reddish dry wine - 5 tbsp. l.
Onion - 1 pc.
Extra virgin olive oil - 2 tbsp. l.
Butter - 50 g
Milk – 1000 ml
Carrots - 1 pc.
Wheat flour - 50 g
Ground nutmeg - 1 tsp.
Ground black pepper - 1 tsp.
Minced pork - 500 g
Salt - 2 pinch
Hard cheese – 200 g
Lasagna dough – 0.5 pack
Tomato paste - 2 tbsp. l.

Lasagna with minced meat

I would like to offer another lasagna recipe. This is not a complicated, but labor-intensive dish with a very rich taste. There are several here.

Ingredients

Blue eggplants - 1 pc.
Beef broth - 180 ml
Ham – 50 g
Dry snow-white wine – 50 ml
Minced chicken – 250 g
Onion - 1 pc.
Onion - 1 pc.
Extra virgin olive oil - 3 tbsp. l.
Extra virgin olive oil - 2 tbsp. l.
Carrots - 1 pc.
Ground nutmeg - 0.5 tsp.
Ground red pepper - 1 pinch
Ground black pepper - 1 pinch
Canned tomatoes – 400 ml
Minced pork - 250 g
Salt - 1 pinch
Salt - 1 pinch
Bechamel sauce – 500 g
Tomato sauce – 300 g
Parmesan cheese - 79 g
Parmesan cheese - 200 g
Ricotta cheese - 300 g
Lasagna dough - 250 g
Garlic - 2 cloves
Fresh champignons – 300 g
Chicken eggs - 2 pcs.

Ziti casserole

Ziti casserole with minced meat has Italian roots, but is more often called American lasagna for some reason. Maybe the reason is.

Ingredients

Minced chicken – 600 g
Onion - 1 pc.
Extra virgin olive oil - 4 tbsp. l.
Ziti pasta – 500 g
Ground black pepper - 0.25 tsp.
Mixture of Italian herbs - 1 tsp.
Sour cream - 2 tbsp. l.
Salt - 1.5 tbsp. l.
Mozzarella cheese - 200 g
Russian cheese – 100 g
Tomato paste - 2 tbsp. l.
Chicken eggs - 2 pcs.

Lavash lasagna with minced meat

Would you like to treat yourself to a day of Italian cuisine? Start with lasagna. It will decorate and transform any home or home.

The best recipes for Italian lasagna from ready-made sheets

Lasagna is a fairly popular dish of Italian cuisine. It consists of several layers of dough, which must be previously dried. The finished dough is boiled and baked, alternating with vegetable stew and minced meat. Bechamel sauce and hard cheese are almost indispensable ingredients of this dish. Typically, lasagna is cooked in the oven.

How did lasagna come about?

In ancient times, lasagna was little different. The Greeks baked an unusual flat cake made from wheat dough. Its name is laganon. This flatbread is considered the ancestor of modern lasagna. The Romans adopted bread from the peoples of Greece and came up with the idea of cutting it into strips. Now the flatbread is called lagani.

There is a version that the word “lasagna” itself originates from the Greek word lasanon, which means “pot oven.” As for the Romans, they borrowed this word from the Greeks, slightly modifying it: lasanum. This was the name given to the utensils in which lagani flatbreads were prepared. And soon the dish itself. This is how lasagna came into being.

The first recipe for Italian lasagna, which was prepared in the 14th century, has been found. The recipe was found in the districts of the town of Naples. The manuscript itself received the title Liber de coquina. It means "Cookbook". In the Middle Ages, sheets of dough were made, which had to be boiled in boiling water, creating a layer of various spices and grated cheese. Judging by A. Clifford Wright's book "Lasagna", the Italians of the Middle Ages already knew certain types of spices. There is a good chance that pepper, salt, cloves, nutmeg, and saffron were used for lasagna.

Traditional lasagne with Bechamel sauce

Lasagna with minced meat is a traditional recipe for making this dish. For convenience, we will use ready-made lasagne sheets.

Cook the lasagna sheets al dente in salted water. No more than 2 minutes.

Let's prepare the filling. Chop the onion and fry over the fire.
Add minced meat (500 g). It is better to take beef or pork.
Salt and pepper. Add 500 g of tomato puree. Simmer for 10 minutes, add dried herbs: a teaspoon of basil, two teaspoons of parsley.
Prepare Bechamel sauce. Melt 50 g butter in a frying pan. Add 40 g of flour and mix. Pour in 400 ml of milk. We interfere. After 5 minutes the mass should thicken. Add pepper, salt, 0.5 teaspoons of nutmeg.
Grease the baking dish with butter. Place the finished lasagna sheets. The layer of sheets should be even, not overlapping.
Pour over Bechamel sauce (part of the sauce).
Add some of the minced meat, then cover with a sheet.
Alternate sheets with entrails and sauce. It is better to sprinkle grated Parmesan cheese on top of the lasagna.
Cover the top with foil. Place in the oven for half an hour. The oven must warm up to 190 degrees.

Garfield Lasagna

It's no secret that the cat Garfield from the popular South American animated series is very fond of lasagna. And one recipe was named after him. Let's try to cook.

Let's make the filling. Three Parmesan (0.5 cups), mix it with one scrambled egg, 2 cups of ricotta, add chopped fresh basil (1/4 cup).
Season with pepper and salt.
Let's make the sauce. Fry one chopped onion with champignons (500 g). Grind through in a meat grinder. Add tomato paste (1.75 cups), two tbsp. spoons of olive oil and the same amount of oregano seasoning. Mix.
Preheat the oven. Must be 190 degrees.
Take a baking dish and grease it with butter. Mold size 33 cm by 22 cm.
Place the prepared lasagne sheets into the pan.
Place a layer of entrails and sauce. Alternate with lasagne sheets.
Cover the top layer of noodles with sauce and grated Parmesan.
Bake in the oven for no more than 20 minutes.