Lasagna with cheese is one of the most successful variations of the Italian dish.
The preparation is simple enough, it turns out nourishing and incredibly tasty.
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Lasagna with cheese - the general principles of cooking
Lasagna sheets can be bought at the store. On the package there will be an instruction with preliminary preparation. Usually, the dough is boiled for a couple of minutes in boiling water, then cooled in cold water. But there are types of sheets that do not require any treatment or just soaked in cold liquid.
Cheese is used in the filling and for sprinkling dishes on top. It is combined with other ingredients: herbs, mushrooms, meat, chicken. Often they put fresh or browned tomatoes in lasagna. And, of course, bechamel sauce. Although, you can find recipes for sauces with sour cream, eggs, cream, which do not require heat treatment.
Lasagna with ordinary cheese
For such a lasagna, you need two types of cheese: mozzarella and any kind of hard cheese. We use ready-made dough leaves, take one package.
Ingredients
• 1 pack of lasagna;
• 200 g of mozzarella;
• 200 g of hard cheese.
For the sauce:
• 400 ml of milk;
• 80 g of oil;
• parsley;
• 1 spoonful of flour;
• spices.
Cooking
1. Make the sauce in butter. Melt a piece in a frying pan, add flour, quickly stir, fry a little.
2. Pour in the resulting gruel milk. We do it carefully, do not stop stirring.
3. Heat the sauce until thick.
4. Put chopped parsley, salt, season with pepper, sweet paprika. Cooling down.
5. Open the pack with the leaves of dough. We rub both types of cheese, we mix.
6. Lubricate the form of sauce, lay a layer of sheets.
7. Sprinkle the first layer of cheese, coat with sauce.
8. Put the doughs, cheese, sauce and so on again.
9. The last should be the sauce. We leave a couple of spoons of cheese for finishing topping. We put in the oven.
10. Bake at 180 half an hour. We take out, we sprinkle with the left cheese, we brown a lasagna to the crust for another ten minutes.
Lasagna with mushrooms and cheese (sour cream sauce)
A simple recipe for lasagna with mushrooms and cheese. For her, you do not need to cook Behamel sauce, which saves time. Mushrooms can take any.
Ingredients
• dough leaves;
• 4 onions;
• 450 grams of mushrooms;
• 150 grams of cheese;
• 350 grams of sour cream;
• 2 eggs;
• 25 g of oil;
• Italian herbs, salt.
Cooking
1. Dice onions, put in a frying pan with butter, fry for three minutes.
2. Cut the mushrooms into small cubes or plates, add to the onions. Fry with the vegetable for about ten minutes.
3. Cool the filling, season with salt.
4. Cooking sauce. Mix sour cream with eggs, add half the cheese, season with Italian herbs, salt.
5. Prepare dough sheets according to the instructions.
6. Putting lasagna in shape. Spread the layers of dough, lay the mushrooms and pour the cheese sauce.
7. Pour the dish on top of the rest of the sauce, sprinkle with grated cheese, which was left earlier.
8. Put 180 degrees in the oven, bake 25 minutes.
Nourishing lasagna with ham, cheese and roasted tomatoes
Variant of delicious Lasagna with ham and cheese. It is quickly baked, as all the ingredients are ready to eat.
Ingredients
• 250 g sheets of dough;
• 800 grams of tomatoes;
• 250 g of ham;
• 300 grams of cheese;
• 200 g onions;
• 3 cloves of garlic;
• 80 g butter for sauce;
• 40 g of flour;
• 700 ml of milk;
• vegetable oil, herbs, spices.
Cooking
1. Making bechamel. Heat the butter, pass the flour, dilute with milk. Add salt to the sauce beginner, season with Italian herbs, and throw minced garlic.
2. Pass the onion, cut into small pieces. Use vegetable oil.
3. Cut the tomatoes into cubes, add to the onion, fry too. Juice from tomatoes should almost all be melted.
4. Add chopped greens to the pan, season with spices.
5. We rub cheese. Ham cut into cubes.
6. We prepare the dough sheets according to the recipe indicated on the package.
7. We lay out the sheets, on them a layer of tomatoes, sprinkle with chopped ham, coat with bechamel sauce. Close the layers of cheese. 8. Now again the lasagna sheets, tomatoes, ham, sauce and cheese. Repeat layers again, finish with cheese.
9. We send baked. Here you can put 200 degrees, fry until golden crust.
Lasagna with cheese and chicken
Chicken lasagna with cheese recipe. Used filet from one carcass. Sauce classic bechamel.
Ingredients
• sheets of lasagna;
• 400 ml of milk;
• chicken breast;
• 300 grams of cheese;
• 2 onions;
• 1.5 tablespoons of flour;
• 50 g butter;
• 4 spoons of oil grow;
• spices, greens.
Cooking
1. Put the butter for the sauce in the pan. We warm up. Add flour, fry, pour milk.
2. Once the sauce begins to thicken, put salt, you can add Italian herbs, dry or fresh garlic. Cool the sauce.
3. Cut the chicken breast into cubes, send to the griddle with vegetable oil. Ten minutes later put the shredded onions, fry, season the chicken stuffing with spices.
4. Rub the cheese, remove a third for the top dressing. Add the rest of the product to the cooled chicken, stir.
5. We collect lasagna from the dough leaflets prepared according to the instructions.
6. We lay out the dough, lay out the chicken stuffing with cheese, pour the bechamel sauce, which by this point should cool down a bit.
7. Now again the dough, filling, sauce.
8. At the end, pour the filling over all the sauce and fall asleep with a thick layer of grated cheese.
Lasagna with mushrooms and cheese with bechamel sauce
Option mushroom lasagna with cheese, which is a real sauce Bechamel. It is advisable to prepare it in advance so that the mass has time to cool. Two types of mushrooms are used.
Ingredients
• 500 g of fresh chanterelles;
• 300 g of champignons;
• 280 g of cheese;
• 2 onions;
• 3 cloves of garlic;
• 4 spoons of vegetable oil;
• 40 g oil drain;
• 400 ml of milk;
• 40 g of flour;
• spices, oregano, basil;
• Lasagna leaves.
Cooking
1. Cooking the sauce. To do this, fry the flour in the hot butter, add the milk, warm it up. Salt, season with oregano, basil, garlic. For spice, you can add a little pepper. 2. Fry the onion heads, cut into cubes to light transparency. First add the champignons, which we cut into cubes. Cook until complete evaporation of moisture.
3. Cut the chanterelles, add to the mushrooms. Fry the mushroom stuffing for another ten minutes.
4. Cool the mushrooms, add grated cheese to them, stir. About 50 g of cheese is left for the finish design of lasagna.
5. Putting the dish. To do this, put in the form of dough sheets. We prepare them according to the package instructions.
6. Now comes the mushroom filling, spill the sauce. Again, pieces of dough, stuffing and sauce.
7. Finish the dish with a thick layer of the sauce under the grated cheese, a piece of which was set aside earlier.
8. We put lasagna on baking. Cooking this dish at 180 degrees for at least 30 minutes, the mushrooms must reach full readiness.
Lasagna with ham and cream cheese
Another version of lasagna with ham and cheese, which does not require bechamel sauce. Everything is prepared much easier. If there is no cream, then you can take sour cream.
Ingredients
• dough leaves;
• 200g of hard cheese;
• 100 g of processed cheese;
• 250 g of ham;
• 350 ml of cream;
• 2 eggs;
• 2 tomatoes;
• 1 bunch of green onions;
• spices.
Cooking
1. Making the sauce. To do this, beat the shredded melted cheese with cream, add spices and fresh eggs.
2. Cut the ham, rub hard cheese and divide it in half. Part of the leave, the second half of the chips mixed with slices of ham. Add green onions.
3. Tomatoes cut with very thin plates.
4. Putting the dish. Put the ham stuffed with cheese and greens on the leaves, then the tomato mugs, pour the creamy sauce.
5. Repeat layers.
6. Top filling plentifully spill the remnants of the sauce of eggs with cream. We pour out the cheese left earlier.
7. We bake 25 minutes, set 190 degrees.
Lasagna with cheese and minced meat
Another rich version of cheese lasagna. Minced meat can be used for this any. Bechamel sauce is prepared according to the recipes above.
Ingredients
• 300 g minced meat;
• 250 grams of cheese;
• 3 tomatoes;
• 400 g of Bechamel sauce; • 2 onions;
• sheets of lasagna;
• oil for roasting.
Cooking
1. Cut one head of onion, pour oil into the pan, fry for a minute. Add the stuffing, cook another seven minutes.
2. In the second pan fry the second onion, adding oil. Cut tomatoes, lay out and also pass.
3. Chill both fillings before collecting dishes. Bechamel, too, by this time should be cool.
4. Sheets of dough are prepared according to the instructions. We rub cheese, we postpone third.
5. We collect layers: sheets of dough, tomato filling, minced meat, bechamel and cheese. Repeat as many times as necessary.
6. Fall asleep cheese, bake until ready for about half an hour. Do not make the heat, enough 170-180 degrees.
Lasagna with cheese - tips and tricks
• Can't find lasagne dough sheets? You can use pieces of thin pita. They are soaked in bechamel sauce or smeared with sour cream, kefir.
• The more layers there are in the dish, the more delicious the lasagna is. Frequent repetition of cheese will make the filling stronger, will not allow it to fall apart when cutting.
• The dish will turn out more tasty if you use a thick-walled pot for assembly. Ideal for this ceramic, glass containers.
• If the cheese begins to burn prematurely, you can grease the top with a layer of Béchamel sauce or plain sour cream, cream.
• To prevent dough sheets from sticking together, add a little olive or any other oil into the water. Also, do not forget to salt and season the liquid with spices to fill the dough with taste.
