Lasagne sheets

Lasagne sheets

Ingredients

Chicken egg – 4 pcs.

Wheat flour – 400 g

Salt – 1 pinch

Olive oil – optional

• 252 kcal
• 2 hours
• 2 hours

Photo of the finished dish

Rate the recipe

Video recipe: Lasagne sheets

Step-by-step recipe with photos and videos

Now, I propose to learn how to cook the main component of traditional Italian lasagna. Let's prepare lasagna sheets according to the classic Italian recipe. We will reveal all the secrets, methods and subtleties of making and storing lasagne sheets at home. Shall we begin?!

Prepare the ingredients according to the list.

Sift 350 grams of wheat flour onto a work surface. Use the remaining 50 grams of flour as needed while working with the dough.

Usually, premium wheat flour from hard types of wheat is used for production, but if you don’t have such flour at hand, you can use ordinary flour.

Make a small well in the center of the flour, add the eggs and 1-2 pinches of salt.

To make this type of dough, the following proportions are traditional: 1 egg weighing 70 grams for any 100 grams of flour. Based on these proportions, you can prepare exactly as much dough as is needed for a specific lasagna recipe or the size of the mold in which you plan to cook lasagna.

In order not to have to take precise measurements of the weight of each egg used, it is better to first add a little less flour to the dough (in this case, 350 grams for 4 eggs).

Stir the eggs with a fork until smooth.

Working from the center of the well outwards, mix the flour and egg mixture evenly.

When the egg mixture thickens a little, you can move on to kneading the dough.

Knead the dough evenly, shape it into a ball, and then knead with stretching movements for 10-15 minutes until it becomes smooth, elastic and shiny.

If the dough is a little dry, add a few drops of olive oil.

Then form the dough into a ball, cover with cling film and place in the refrigerator for at least 30 minutes. If necessary, the dough can be prepared ahead of time and left in the refrigerator for a day. The longer the dough rests, the softer and more elastic it becomes.

For the convenience of the upcoming work, sprinkle the work surface with flour and divide the dough into 2 parts. Punch down a portion of the dough and roll out to a thickness of approximately 0.5 centimeters, rolling the rolling pin back and forth across the entire surface of the dough. Add flour to your work surface as needed.

When the dough reaches a thickness of 0.5 centimeters, we move on to rolling out the dough from the center to the edges, turning the dough layer as necessary so that the dough stretches moderately. If desired, the upcoming dough rolling can be done using a dough sheeting machine.

Continue rolling out the dough until it reaches 1mm thickness. At this step the dough will become translucent and light. If you blow on a sheet of dough from the side, the blow will cause the edge of the dough to rise.

Cut the dough into desired size pieces.

For convenience, you can cut out a template from thick cardboard in advance, focusing on the size of the baking dish in which you plan to cook lasagna.

Place the resulting dough sheets on a floured work surface and cover with cling film to prevent the sheets from drying out. You can place the next batch of lasagna sheets on the cling film, not forgetting to add a new layer of cling film. This way the sheets won’t stick together, dry out, and won’t take up much space in the kitchen.

The lasagne sheets are ready.

Before using, it is better to boil the lasagna sheets in bubbling salted water for 30 seconds. From the indicated amount of dough, I usually get 15-18 lasagna sheets, measuring 9*17 cm. Using these sheets, you can prepare a huge, 5-6-layer lasagna in a mold measuring 20*30 cm.

Homemade lasagna sheets are not meant to be stored for long periods of time. You can knead the dough the day before making lasagna, and roll out, cut and boil the sheets of dough just before making it.

How to prepare lasagne sheets at home

• 3
• 14

Lasagna is a popular Italian dish. Before making it, it’s worth understanding what lasagne sheets are. These are thin sheets of dough, without which it is impossible to create lasagna. Typically the dish consists of 6 layers of dough, 5 layers of minced meat and a top layer sprinkled with cheese and flavored with butter. The article will discuss how to prepare lasagna sheets at home and will offer a recipe for a dish made from ready-made sheets.

• Number of servings: 4
• Production time: 30 minutes

How to prepare lasagne sheets at home

To make dough plates you will need:

· 600g wheat flour;

· 50ml olive oil;

· salt according to taste preferences.

It is important to sift the flour ahead of time (this is necessary to remove foreign impurities and enrich it with oxygen). Then pour flour onto the desktop in the form of a slide, in which to create a depression. Pour water and oil into it, break the eggs, add salt and begin the process of kneading the dough.

Properly prepared sheets are the key to a delicious dish. To do this, knead the dough for at least 15 minutes. It is necessary to stop kneading it until it comes off easily from your hands and becomes homogeneous.

Then you need to let the dough rest for about 30 minutes, covering it with a plate or film. During this period of time it will become flawless in structure.

The “rested” dough is divided into 6 similar parts. Using a rolling pin, they need to be given the appearance of layers of a suitable size (they should not be thicker than 1.5 mm). Any layer is given a rectangular shape.

The sheets need to be left to sit and dry for a while, after which they can be used to make a dish. You can dry or freeze the sheets. Before use, dried dough sheets must be immersed in hot salted water for 1-2 minutes. If this is not done, the lasagne sheets may break.

How to make lasagna from ready-made sheets

When preparing lasagna, you can use purchased dough strips. Then the manufacturing process takes less time. Lasagna with minced meat is considered a classic of the culinary genre. To make it you will need:

· 250g of finished sheets;

· 500g of minced meat of any kind;

· 20 ml vegetable oil;

· 1 garlic clove;

· 1 tsp. seasonings for minced meat;

· 100g tomato puree;

· 250g cheddar cheese;

· pepper, salt according to taste preferences.

In addition to these components, the following are also useful for Bechamel sauce:

· 100g butter;

· 1 bay leaf;

· 0.5 tsp. ground nutmeg;

· white pepper, salt according to taste preferences.

First you need to chop the onions and chop the tomatoes. Grate carrots and cheese. Grind the garlic clove.

In a frying pan with vegetable oil, fry the onion until it acquires a golden color. Add grated carrots and fry for 5 minutes. Add minced meat to the vegetables, add spices, mix. Fry the ingredients for 10 minutes.

Combine fried vegetables and minced meat with tomatoes, their puree and chopped garlic. Simmer all the ingredients for 10 minutes, and after that, add salt and pepper.

The sauce is prepared in a separate frying pan, on which butter is first placed. Pour flour into the melted butter and give it a golden color while frying (be sure to stir).

Boil milk, add nutmeg and bay leaf, which should be removed after a quarter of an hour. Pour milk flavored with spices in a narrow stream into the fried flour. Boil with constant stirring until the sauce thickens. It is not allowed to let it boil. But at the end of cooking, the sauce must be practically boiled and immediately removed from the heat, salt and pepper.

Grease the bottom of the baking dish with vegetable oil and pour a small amount of the prepared sauce into it. Place the dough sheets in the mold, alternating them with layers of the inside. The minced meat is poured with sauce and sprinkled with grated cheese. Repeat layers. The last layer of dough will be on which you need to pour the sauce and put grated cheese.

Then the form goes into an oven preheated to 2000. The dish will take 40 minutes to prepare. Once done, remove the lasagna from the oven. Let stand for 10 minutes and you can cut it into pieces.

The recipe for the dish is not very complicated, and the time required to make it can be reduced if you use ready-made dough strips. But no matter how it is made, lasagna will be a beautiful decoration for a festive table.

Homemade lasagna dough: 7 delicious homemade recipes

Homemade lasagna dough? Simple - according to recipes from 1000.menu - with step-by-step photos, calorie content, BJU, portion size, cooking time and tips. Read more...

1. Main
2. Best selections
3. Homemade dough
4. Lasagna dough

• Traditional food recipes
• Dishes with milk
• Dishes with semolina
• Chicken eggs
• Flour
• Dough on water
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
• Milk dough
• Yeast-free dough
• Dishes with cornmeal
• Dishes with wheat flour
• Italian Cuisine
• Dough without eggs
• Homemade unleavened dough
• Vegetarianism
• Cereals, cereals, cereals and grain products
• Powdered milk dough
• Testicles
• Recipes without butter and margarine
• Mediterranean Kitchen

The best lasagna dough is homemade

Moreover, its production requires a small set of goods: wheat flour, butter, eggs, salt. For a double set of these products you will pay less than for one pack of ready-made sheets. In addition, you choose flour without the help of others: wheat, rye, corn, oatmeal, and oil: olive, sunflower, soybean. 3rd plus: you can adjust the size of the sheets to suit your shape.

The 5 most commonly used ingredients in lasagna dough recipes:

The usual and frisky recipe for lasagna dough:

1. Sift flour into mounds.
2. Drive the eggs into the well in the center, add salt and oil.
3. Knead, starting to move the flour to the center of the slide.
4. If the dough is very thick, add a little water.
5. Cover and let rest for half an hour.
6. Divide into 6 parts.
7. Roll out to 1.5 mm, cut into portion sheets.
8. Dry in the oven to store for future use or freeze.
9. Before cooking, cook in salted water for 2 minutes.

5 of the fastest lasagna dough recipes:

Useful tips:

• take whole grain flour - this is what the Italians make from
• Olive oil is better, it's a classic
• the longer you knead, the better (standard: 15 minutes)
• While you are cooking, remember that the dough is a process, so think about the wonderful or sing))

Where can I buy lasagna sheets? How can you change them - 6 options

Everyone dreams of lasagna! But there is one point that those who want to prepare this delicious dish often have to face - where to buy lasagna sheets (lasagna dough) or what to replace them with?

I’ll say right away that they can be prepared without the help of others. But at the moment we will not look at this option, we will talk about it another time in a separate recipe 😉 And in this topic I will tell you where you can buy them and how to change them.

But first, let's define the terminology and meaning. We are accustomed to referring to the word “lasagna” specifically as the dish itself, most often prepared from special dough, entrails and bechamel sauce. In fact, it would be more accurate to call it Lasagne Al Forno (lasagne al forno). And oh, so the dough itself is just lasagna.

So, lasagna is a type of pasta in the form of thin, but quite huge rectangles or squares.

These dry dough sheets are made only from durum wheat, which makes them healthier and, in my opinion, significantly tastier!

Because lasagna, lasagna pasta, lasagna sheets, lasagna sheets, lasagna dough are the same thing! 😀 But for convenience, I suggest calling the sheets sheets, and the dish just lasagna.

Where can I buy lasagna sheets?

So where to buy lasagna sheets and which company? I'll surprise you at the moment! 😀 Mine were purchased at Magnit, in the pasta department. Del Castello Company.

Not long ago I found out that the Barilla brand also has lasagna pasta, and I was taken aback - how did I not think of looking at their range earlier? After all, I love their pasta - in my opinion, it simply doesn’t taste better! At the very least, to this day I can’t compare any others in taste to these. Taking into account the fact that the products of this company are sold in “Karavan”, you can find them there.

Nowadays, finding sheets for lasagna is much easier than it was two years ago. You can even navigate simply by the brands that produce any other pasta products. Most likely they also have climbing. Therefore, you can find this product in all hypermarkets on the pasta shelves.

Look what a wide selection there is! Granoro, De Cecco, Buitoni, Divella, Makfa, Rollton, Riscossa, McStory, Pasta Zara, Combino and others. I have collected a whole collection of photos for clarity:

The most common form of release is in cardboard boxes, 500 grams each, this is enough for approximately two medium lasagnas. From time to time there are packages of 250 grams, respectively, for one medium-sized lasagna.

The size of the sheets can also vary significantly. On the one hand, the largest ones are more convenient - there is less fuss when laying out layers. On the other hand, it’s easier to choose a shape for small ones without breaking the sheets. Mine measure 8 x 16.5 cm. They fit my rectangular shape 18 x 24.5 cm perfectly.

How to change lasagne sheets?

Well, if you can’t find lasagna sheets anywhere, but you really want to cook this wonderful dish, then you can change them. How? There are several options.

1. Sheets/noodles/dough for beshbarmak. The size of the plates is smaller than those that come specifically for lasagna. But there is no big problem here - they can also be used to lay out layers of dough. They are produced, for the most part, by the same brands. Therefore, the situation is quite similar to that with lasagna sheets. But from time to time it can be easier to find them on sale. For example, in Auchan.

2. Narrow Armenian lavash. There shouldn't be any problems with purchasing it. Naturally, there is no point in cutting it as finely as I did when forming homemade chips. You can cut it either into strips like lasagne sheets, or completely to the size of the baking sheet, so you can lay it like this: 1 layer - 1 sheet.

3. Ready-made puff pastry without yeast. It can be thawed, rolled out quite thinly (like a strudel or a little thicker) and used as a test part of al forno lasagne. Do not create a thick layer of dough. Firstly, he needs to bake. Secondly, every time it will be covered with Bechamel sauce, which also contains flour.

4. Pancakes. This option with pancakes will be more similar to kurnik or kulebyaku.

5. Tortilla. Not a Spanish omelette with potatoes and onions, but a Mexican narrow flatbread, often made from corn (or still wheat) flour. This option is closer to using narrow pita bread.

6. Ordinary pasta, previously boiled until al dente. This option can be called lazy lasagna, false lasagna, or simply pasta casserole.

Naturally, you need to be aware that with any substitution the dish will change its taste in one way or another. Not necessarily for the worse - it will just be somewhat different.

Is it necessary to boil lasagne sheets?

There is no specific answer to this question, because there are two types of sheets - some of them require cooking, others do not. To find this, you need to study the instructions on the packaging. My lasagna “Del Castello” does not need to be cooked. In other words, I put the sheets in a mold and layer them with sauces in the form in which they are specifically in the box.

But what if the lasagna pasta needs to be cooked? Usually, if heat treatment is still required, the manufacturer shows on the packaging how best to do this. In some cases, it is enough to scald the sheets with boiling water. In the rest, boil it specifically.

Let's look at the most common and universally useful method of boiling lasagna sheets. There are several rules:

1. It is necessary to cook in a larger volume of water.
2. You need to add vegetable oil to the water - it will be enough to pour 1 teaspoon per any liter of water.
This condition should not be ignored.
The oil will not only help the sheets not to stick together, but will also give them elasticity and prevent the dough from breaking. Well, it will also have a positive effect on the taste. 3. It is imperative to place the lasagna sheets in boiling (!) water (with oil and salt).
4. It is better to cook one leaf at a time, maximum three.
5. On average, it is enough to boil lasagne sheets for two to three minutes, maximum four!
No need to boil them! The best way is to cook until al dente. 6. Boiled lasagna sheets must either be dipped in a container with very cool (icy) water, cooled and carefully removed, or placed on a work surface (board/flat plate) and greased with vegetable oil.

Read on the website the recipe for the usual and very tasty lasagna with minced beef, as well as lasagna with chicken fillet and cook with pleasure!

See the news for the best articles! Subscribe to the Baking Online pages on Yandex Zen, VKontakte and Pinterest!