Lasagna is an Italian dish made from thin sheets of (juicier) dough, sandwiching them with all kinds of stuffing.
But due to the fact that these sochni is not always possible to buy in the store, the hostess found a way out. Some have adapted to cook lasagna from ordinary pasta, while others use thin flatbread - lavash for the filling layer.
Pita bread is baked from wheat flour with the addition of yeast. The dough for him is very thin roll out, so in the finished form, it turns out no thicker than 5 mm. Hot pita bread is soft, bends well. In the countries of Central Asia and the Middle East, where it is widely distributed, it is served to dishes instead of bread, salads and snacks are wrapped in it. Fresh lavash is impregnated with juices of the filling and does not get stale.
Lavash lavash can not be called a classic, but still it turns out nourishing, unusual and very tasty.
Pita Lasagna: cooking details
- To get lasagna juicy, pita must be fresh and soft. For the same reason, do not save on the filling and sauce.
- Before assembling lasagna, pita bread is cut to size for baking.
- Lavash is prepared from lavash in the same way as a classic one: they make stuffing from meat or vegetables, cook bechamel sauce, rub a large amount of cheese on a grater.
- The lasagna just taken out of the oven falls apart when chopped. Therefore, it should be left in the form for 20-30 minutes, and then carefully cut into portions.
Lasagne from pita with minced meat and greens
Ingredients:
- thin pita bread - 3 pcs .;
- minced meat (any) - 500 g;
- onions - 1 pc .;
- small carrots - 1 pc .;
- cheese - 300 g;
- greens (dill, cilantro, parsley) - a small bunch;
- salt;
- vegetable oil - 40 g.
For the bechamel sauce:
- milk - 0, 5 l;
- butter - 50 g;
- flour - 50 g;
- salt.
Method of preparation
- Finely chop the onion and save it in vegetable oil.
- Rub the carrot into a medium grater and add to the onion. Stir and warm up for 5 minutes.
- Mix ground meat with vegetables. Stir fry until it is crumbly, but not dry.
- Put chopped greens and salt. The filling is ready, so remove it from the stove and proceed to the preparation of the sauce.
- Stir the flour with a glass of milk until the lumps disappear. It is best to use a whisk for this purpose.
- Put butter in a bowl and melt.
- Pour in the flour mixture and mix quickly. Continue heating and add the remaining milk.
- Constantly stirring the mixture with a whisk, boil until thick. Remove from heat, salt to taste.
- Grate cheese.
- Grease the form with butter. Pour some sauce. Put one pita.
- Divide the filling in half. One part of the lay out the form and level. Pour sauce and sprinkle with cheese.
- Cover the second pita. Consistently lay out the remaining stuffing, sauce and cheese.
- Put the last pita. Pour the sauce and tightly cover with cheese.
- Heat the oven to 180-190 °. Bake the lasagna 40-45 minutes until golden brown appears.
Pita Lasagna with minced meat and tomato-garlic sauce
Ingredients:
- pita bread - 3 leaves;
- minced meat (any) - 500 g;
- salt;
- tomatoes - 6 pcs .;
- vegetable oil - 40 g;
- cheese - 300 g;
- pepper - pinch;
- garlic - 4 cloves;
- onions - 2 pcs.
For the bechamel sauce:
- milk - 500 ml;
- flour - 50 g;
- butter - 50 g;
- salt.
Method of preparation
- Cut onions into cubes and fry in vegetable oil.
- Put the minced meat, mix and fry until tender.
- Remove peels from tomatoes. To do this, immerse them in boiling water for a minute and then clean. Grind on a grater or in a blender. Pour into a separate dish and put on fire. To chopped tomatoes, add chopped garlic, salt and pepper. Boil for 15–20 minutes until the sauce is thicker.
- Cook the bechamel sauce. Put butter in a dipper and melt. Pour the flour, stir quickly and fry until you get a pleasant nutty smell. Pour milk in a thin stream. At the same time, the sauce should be actively mixed so that lumps do not appear. Boil until thick. Salt it.
- Grease the form. Cover one sheet of pita bread. Pour some tomato sauce and spread over the whole cake.
- Lay out half the filling. Pour bechamel sauce and sprinkle with a small amount of cheese.
- Cover the second sheet of pita. Consistently put the rest of the ingredients: tomato sauce, minced meat, bechamel sauce, cheese.
- Cover with third pita bread. Put the rest of the sauce. Sprinkle with cheese.
- Bake for 40 minutes at a temperature of 180-190 °.
Lasagna from pita and minced meat quick
Ingredients:
- pita bread - 4 leaves;
- any minced meat - 500 g;
- onions - 2 pcs .;
- tomato paste - 70 g;
- cream - 150 ml;
- flour - 25 g;
- cheese - 400 g;
- herbs, salt and other spices - to taste;
- butter - 80 g.
Method of preparation
- Finely chop the onion and fry in butter until golden brown.
- Put the mince and fry for 15 minutes.
- Add flour, mix and cook for another two minutes.
- Put the tomato paste, spices and herbs, pour in the cream. Simmer for 10 minutes on low heat. Remove from heat.
- Rub the cheese.
- Grease the form. Put one pita. Put 1/3 toppings. Sprinkle generously with cheese.
- Cover with second pita bread. Spread the second part of the filling on top. Do not forget to sprinkle with cheese. Similarly, collect another layer.
- Cover the lasagna with the last pita bread. Grease it with the remnants of the filling and sprinkle with cheese.
- Place in an oven heated to 190-200 ° and bake for 40-45 minutes.
Lasagne from pita and bell peppers
Ingredients:
- pita bread - 3 leaves;
- minced beef - 500 g;
- vegetable oil - 40 g;
- Bulgarian pepper - 2 pcs .;
- onions - 1 pc .;
- tomato ketchup - 100 g;
- garlic - 3 cloves;
- cheese - 400 g;
- pepper and salt.
Method of preparation
- Dice onion and bell pepper. Fry the vegetables in vegetable oil.
- Add the mince and cook until it is crumbly.
- Put tomato ketchup, chopped garlic, salt and pepper. Stir and simmer gently for about half an hour.
- Rub the cheese on a medium grater.
- Prepare a lasagna baking dish. Lubricate it with oil. Put the first pita. Then lay out part of the filling. Sprinkle with cheese.
- Put the second pita. Put the stuffing and cheese again.
- Lightly grease the third pita bread with stuffing and thickly fill it with cheese.
- Put in the oven and bake for 40 minutes at a temperature of 180-200 °.
Lavash Lasagna with minced meat and mushrooms
Ingredients:
- pita bread - 3 leaves;
- minced chicken - 300 g;
- fresh champignons - 300 g;
- salt;
- bulb onion - 1 pc .;
- vegetable oil - 50 g;
- cream - 100 g;
- spicy herbs - to taste;
- cheese - 400 g.
For the bechamel sauce:
- milk -500 ml;
- butter - 50 g;
- flour - 50 g;
- nutmeg - pinch;
- salt.
Method of preparation
- Fry finely chopped onion in vegetable oil.
- Mushrooms sort, wash, cut the plates. Add to the onions and fry until the liquid evaporates.
- Put the mince, mix. As soon as it becomes crumbly, put spices and herbs, pour the cream and simmer on a small fire for 15 minutes.
- Cook the bechamel sauce. To do this, stir a glass of milk with flour so that there are no lumps. Put the butter in a saucepan and melt it. Enter, with constant stirring, milk with flour. When the mixture warms up, add the rest of the milk. Cook on low heat until the sauce thickens. Put salt and whisk.
- Grate cheese.
- Oil the form, cover with the first sheet of pita. Put 1/3 of the filling on it, brush with a thin layer of sauce. Sprinkle with cheese.
- Put the second leaf of pita, and the filling on it. Pour the sauce and sprinkle with cheese.
- Cover the third lavash with lasagna. Pour the remaining sauce. Sprinkle with cheese.
- Bake lasagna at 180-200 ° for 40 minutes until golden brown.
If cooking lasagna from thin pita bread, it is not much different from the one made according to the classic recipe.
To diversify its taste, you can change the number of ingredients, add spices and spices.
