Classic Lasagna in the oven: step by step recipes with photos for easy cooking

Lasagna is a hit in Italy. This classic of national cuisine has long been popular all over the world. After all, lasagna combines in itself minced meat, and a vegetable side dish, and pasta, all this with a gentle creamy sauce. And although the dish at first glance seems rather complicated to prepare, the creative process in the kitchen does not take much time and will bring real pleasure.

Pick your recipe

Modern lasagna is a thin layer of wheat dough, slightly dried, boiled and baked in layers in the oven. Different fillings are placed between the layers of dough, the most common of which is minced meat. Mandatory ingredients - Bechamel sauce and hard cheese.

By the way, initially the lasagna looked like an ordinary round cake made of white wheat flour (without fillings and sauces). The tortilla comes from Ancient Greece, and its historical name is laganon. Later, the ancient Romans also liked this recipe, which began to cut this type of bread in strips, calling it lagani. Today in Italy, similar flat and wide layers of wheat paste are used to make lasagna (which are called tagliatelle in different countries, and in some regions of Italy they are called lagana).

Classic recipe

Ingredients:

• meat of pork, beef or chicken (you can mix) - 500 g;

• medium onion - 1 pc.;

• garlic - 2 teeth.;

• tomato. paste - 100 g;

• medium tomatoes - 3 pcs.;

• sweet pepper (orange / yellow) - 1 pc.;

• cheese - 180 g;

• Lasagna layers - 10 pcs.;

• rast. oil - 40 ml;

• salt and sugar.

Stages of cooking dishes step by step:

1. Peel and chop onions, fry in oil in a skillet. Sprinkle with sugar so that it gets a golden hue.

2. Chop the meat in a meat grinder. Add to onion to stew a little. Try to knead every piece so that lumps do not form. Add a little water, tomato paste and fry for another 2 minutes.

3. There, send the washed and chopped tomatoes, put out a little and turn off the heat. Pour salt and sugar to taste. Cover and wait 3 minutes.

4. Grate cheese in a separate bowl.

5. Wash and peel fresh pepper, chop with a thin straw.

It's time for the sauce.

Bechamel sauce

Composition:

• milk - 800 ml;

• high flour varieties - 80 g;

• drain. oil - 80 g;

• salt and black. pepper - a pinch.

Step-by-step recipe for cooking:

1. Melt the butter, add the sifted flour to it and slightly darken it in the butter.

2. Pour milk at room temperature slowly and beat with a whisk to dissolve all the clots.

3. Salt and pepper for sure. Constantly stirring, bring to a state of thick cream.

4. Set aside to cool. The sauce is ready after it has cooled.

Lasagna assembly:

1. At the bottom of the pan, you can put baking paper or foil, grease with any oil.

2. Pour the sauce on the bottom. Spread one layer of dough on the entire surface. Pour the sauce again.

3. Unfold the minced meat. Spread evenly a portion of bell pepper. Distribute a pinch of grated cheese throughout the sheet.

4. Again a layer of dough, and on top of it is sauce. And again minced meat, pepper, cheese.

5. Repeat layers until the last layer remains. Grease it with a sauce so that it does not shine through empty places (they will dry and not bake).

6. At the top, distribute the bulk of the grated cheese.

7. Bake in the oven for 35 minutes at 190-200 ° C. On climbing, a golden crust should form.

8. Take out the Italian dish on the table, let it brew for about 10 minutes. Cut into portions and arrange on plates.

How to make dough plates

Plates are sold ready-made in the grocery department. They are even, one pack is enough for one dish, and they do not need to be boiled. But if it is possible to cook them at home, then the lasagna will turn out even tastier.

Ingredients:

• eggs - 2 pcs.;

• premium flour - 400 g;

• sunflower oil. - 45 ml;

• salt.

Recipe for cooking step by step:

1. Sift all the flour directly onto a wooden board. In the center, break the eggs into the pit and pour the vegetable oil. To salt.

2. Mix by hand until completely homogeneous. Knead until a soft but elastic dumplings dough is formed.

3. Cover with cellophane and leave to "rest" for 30 minutes on the table.

4. Divide the whole piece into 8 parts and roll it in layers so that their size matches the baking tray.

5. Sprinkle with flour and leave on the table for another 1 hour. The dough should dry. If you need to dry faster, you can heat the pan (without oil) and quickly dry from both sides on it (but do not fry until dark brown).

6. For storage, fold the sheets of lasagna in a bag and send them to the freezer.

7. Sheets can be prepared right there by boiling them in boiling water for no longer than 1-1.5 minutes.

Classic Vegetable Lasagna

For lovers of healthy food suitable vegetable lasagna. It tastes just as pleasant, but less caloric.

Composition:

• zucchini - 200 g;

• eggplant - 200 g;

• tomatoes - 350 g;

• cheese (if possible, parmesan) - 60 g;

• grows up. oil - 30 ml;

• butter is cream. - 60 g;

• fresh green onions - 1 bunch;

• bell pepper - 2 pcs.;

• high flour varieties - 50 g;

• seasonings, salt and pepper;

• milk - 600 ml;

• sheets - 8 pcs.

How to cook step by step:

1. Rinse leek under running water and chop rings.

2. Wash and peel the eggplant and zucchini. Cut into cubes 1 cm thick.

3. Rinse and peel bell peppers, chop with straws.

4. Heat oil in a pan and fry chopped vegetables for about 8-10 minutes.

5. Rinse the tomatoes, rinse with boiling water and remove the skin. Grind into cubes and send to vegetables for 2-3 minutes.

6. Salt the lasagna filling before turning off the stove. Mix.

7. To prepare a white sauce in a liter saucepan, melt the butter and sift the flour to it. While stirring with a spatula, slowly pour in cold milk and add salt. Without stopping to beat with a whisk, boil the sauce until medium density for about 2 minutes.

8. Grate the baking tray with any oil. Place dough sheets in one layer at the bottom. Pour over the sauce.

9. Spread the mixture of vegetables on the sheets, then a new layer of dough and Bechamel.

10. Repeat until the ingredients run out. The last layer is white sauce. Top thickly covered with cheese.

11. Cover with foil and place in a hot oven for 30-35 minutes. First set the temperature to 200 ° C. After 25 minutes, removing the foil, the heating in the oven can be reduced to 180 ° C.

Diet lasagna

Traditional meat lasagna is high in calories, but even following a diet, you can afford this Italian dish if you replace a number of ingredients with lighter ones. For example, Bechamel sauce will completely replace kefir, and mincemeat should be completely eliminated or replaced with chicken. Dilute the filling with fresh vegetables and use light cheese.

Composition:

• layers of dough - 7-8 pcs.;

• chicken fillet - 300 g;

• medium carrot - 1 pc.;

• celery stalk - 1 pc.;

• tomatoes - 2 pcs.;

• tomato paste. - 40 ml;

• garlic - 3 teeth.;

• kefir 1% - 350 ml;

• Suluguni cheese - 150 g;

• pepper and salt;

• grows up. oil - 15 ml.

Step by step recipe:

1. Rinse the chicken fillet under water and chop with a meat grinder.

2. Transfer the meat to a heated pan, lightly oiled.

3. Peel the carrots and chop it with cubes, do the same with celery. Pour the tomatoes with boiling water and chop the skin.

4. Put vegetables in a pan for meat, fry, stirring constantly, for 6 minutes.

5. In a saucepan, mix tomato paste with a couple of tablespoons of water, peeled and crushed garlic, salt. Add kefir and mix (do not heat). Spice up. This is the perfect low-calorie savory substitute for classic Bechamel sauce.

6. On a baking sheet with high walls, pour the sauce on the whole bottom, put the sheets (if possible, make them from whole grain flour).

7. Pour the sauce over the sheets and spread the filling, spread a little grated cheese on top.

8. Repeat the layers again until the filling is over. Pour the sauce and sprinkle with a cap of their cheese.

9. Heat the oven to 170 ° C, put the form with the products inside and do not open the door for half an hour. Serve portionwise.

Pasta Lasagna

For lasagna, regular pasta hollow inside is also quite suitable. For example, long feathers or horns. In shape, an unusual dish will look a bit like pasta casserole, but to taste - classic lasagna.

Ingredients:

• pasta supreme. grades -300 g;

• medium onion - 2 pcs.;

• medium carrot - 1 pc.;

• minced meat - 600 g;

• tomato paste - 40 ml;

• medium tomatoes - 3 pcs.;

• salt and seasoning;

• cheese - 180 g;

• butter is cream. - 80 g;

• high flour varieties - 30 g;

• fat cream - 300 ml.

Recipe:

1. To prepare the filling, peel the onions and carrots, chop with a knife and a grater. Fry vegetables until soft.

2. Add minced meat and a little water to the pan. Stew the ingredients for a few minutes, stirring.

3. Add finely chopped tomatoes and tomato paste in the finale. How to salt and season. Stew until almost uniform sauce forms for 15 minutes.

4. For bechamel, fry the flour in a sink. butter and combine with boiling cream. Add salt and seasonings, bring, whisking, to the desired consistency.

5. Cook pasta in salted water, but not until fully cooked.

6. Pour the form with Bechamel sauce. Pour a portion of pasta and cover them with minced meat with vegetables. Again a layer of sauce, grated cheese and pasta. Minced meat. For the crust, cover the top layer with cheese.

7. Bake for 30 minutes at 200 ° C.

Lasagna with mushrooms and cheese

Ingredients:

• sheets - 8 pcs.;

• champignons - 400 g;

• onion - 1 pc.;

• garlic - 3 teeth.;

• mozzarella - 100 g;

• Parmesan - 30 g;

• milk - 500 ml;

• butter is cream. - 80 g;

• wheat flour - 30 g;

• salt.

Stages of preparation:

1. Rinse and chop mushrooms thoroughly. If not champignons will be used, then they must first be boiled in two waters for 25-30 minutes.

2. Peel and chop the onion. The same goes for garlic.

3. Grate both types of cheese.

4. Melt 40 g of butter and brown the mushrooms on it, after a while add onions. Cook the dish until half cooked. Lastly, add garlic to the filling and turn off the stove.

5. Bechamel sauce is made from butter, fried flour and warm milk. Do not forget to stir, thicken the sauce with uniform heating and season to your own taste (ground pepper and salt).

6. Spread lasagna in the traditional sequence: sheets, sauce, mushrooms, mozzarella, sheets, sauce, mushrooms, mozzarella, etc.

7. Do not cover the last layer, but only pour over the sauce and cover with parmesan.

8. Bake for 25 minutes at 200 ° C.