Classic Lasagna

Lasagna - a traditional dish of Italian cuisine. It can be described as a cake made from dough resembling a pasta dough, stuffed with minced meat, fish or vegetables in a bechamel sauce. Strictly speaking, classic lasagna contains two sauces: tomato bolognese and white bechamel, which are alternately watered with layers of special dough. The composition may include mushrooms, cheese, seafood, various spices and herbs. There are many recipes for lasagna in Italy, as the inhabitants of each town in this country prepare the dish in their own way, and all these options should be recognized as classic. However, the principles of cooking lasagna remain identical.

Cooking Features

To get lasagna tasty, not overdried, you need to consider a few points.

• Lasagna dough can be cooked on your own or purchased. Today this Italian dish in our country is so popular that the dough for it can be found on the shelves of most grocery stores, both imported and domestically produced. When buying should pay attention to the composition of the test. At home, lasagna is made from durum wheat. When buying flour to make dough at home, you should also prefer wholemeal flour.
• If you make the dough for lasagna on your own and you are confused by its grayish tint, add a little bit of turmeric in the flour (1 teaspoon of spice per kilogram of flour).
• Lasagna dough does not need to be boiled - this is not pasta. Otherwise, the lasagna will have a not too attractive appearance, and the taste will be significantly different from the classical one. Moreover, when boiling layers can stick together.
• Bake lasagna in the oven should not be too long, as there is a risk of overdrying. Usually, when meat or fish is in the filling, cooking in the oven takes 30 minutes. Vegetable lasagna is prepared even less - 25 minutes. The temperature in the oven should not rise above 160 degrees.
• If the filling seems to be too dry, water it with sauce.

The composition of the filling and the method of its preparation largely determine the taste of lasagna. Therefore, each type of classic lasagna is unique, it is worth trying each.

Classic Lasagna with minced meat

Calorie dishes: 5034 kcal, per 100 g: 209 kcal.

Composition:

• ground beef - 0, 4 kg;
• carrots - 100 g;
• stem celery - 100 g;
• shallots - 100 g;
• garlic - 2 cloves;
• olive oil - 50 ml;
• tomatoes - 0, 3 kg;
• dry white wine - 50 ml;
• butter - 50 g;
• wheat flour - 150 g;
• milk - 0, 5 l;
• Parmesan - 100 g;
• oregano, pepper and salt - to taste;
• sheets for lasagna - 0.5 kg.

Method of preparation:

• Wash, peel, carrot, celery, cut into small cubes.
• Chop the garlic cloves very finely with a knife.
• Heat olive oil in a frying pan and put chopped onion and garlic in it. Fry them for 2-3 minutes, add carrot and celery cubes. Pass the vegetables together for 5 minutes.
• Put mince into vegetables, season it and salt, fry everything together for 6-7 minutes.
• During this time, boil water. For half a minute, lower the tomatoes in boiling water, after making a cross-shaped incision on their skin. Remove with a slotted spoon, cool down in cool water. Clean up. Pulp cut into small cubes. Add the tomato pulp in the pan to the minced meat.
• Stew mince with tomatoes for 10 minutes. Add the wine and continue to simmer the same amount.
• Melt the butter in a clean pan.
• Mix flour with a small amount of milk.
• Pour the milk into the pan and cook the sauce on it until it becomes thick.
• Pour the remaining milk into the pan with a small stream. At this time, with a whisk, you need to constantly stir the contents of the pan to avoid the formation of lumps. This is bechamel sauce.
• In a baking dish, pour in a little sauce with minced meat or grease the form with olive oil. Put a layer of dough.
• Cover the dough with tomato sauce, minced meat and vegetables (it is often called bolognese sauce), cover with the next layer of lasagna sheets, placing them parallel to the bottom.
• Continue laying the mince and dough alternately until the mince is over. In this case, the top must be placed sheets for lasagna.
• Pour the white sauce over the lasagna, using half.
• Place the lasagna in an oven heated to 160 degrees. Bake for 20 minutes.
• Finely grate parmesan, sprinkle with lasagna.
• Pour over the remaining sauce.
• Return to oven and bake for another 10 minutes.

Lasagna with minced meat recipe is very common, it is considered a classic and is used most often.

Classic lasagna with minced meat and mushrooms

Caloric content of the dish: 5492 kcal, per 100 g: 194 kcal.

Composition:

• sheets for lasagna - 0.5 kg;
• tomatoes - 0.5 kg;
• minced meat - 0, 3 kg;
• mushrooms (champignons or white) - 0, 3 kg;
• onions - 100 g;
• garlic - 2 cloves;
• dry white wine - 100 ml;
• oregano - 10 g;
• butter - 100 g;
• wheat flour - 50 g;
• milk - 0, 5 l;
• salt, pepper - to taste;
• vegetable oil - 20 ml;
• hard cheese - 0, 35 kg.

Method of preparation:

• Peel onions, cut into cubes.
• Chop the garlic with a knife.
• Wash mushrooms, cut into cubes.
• Tomatoes boil the water, peel, rub their pulp.
• Melt 50 g of butter in a pan, fry the onion with garlic in it, add the minced meat, fry it with the onion for 5 minutes.
• Add the mushrooms, cook for another 5 minutes.
• Add tomato paste, add oregano, pepper and salt. Simmer for 10 minutes.
• Pour in the wine and continue stewing for another 10 minutes.
• In a clean pan, melt the remaining butter.
• Lightly brown the flour in it.
• Pour in milk, stir. Cook, stirring, until the sauce thickens.
• Remove from heat and mix with 100 g finely grated cheese.
• Grate the remaining cheese.
• Grease the baking dish. Put it overlapped sheets of dough. Liberally pour it sauce with minced meat and mushrooms. Cover with sheets for lasagna, re-put the stuffing. Continue to spread, alternating, to the top lay the dough.
• Pour the sauce with milk and flour, set for 25 minutes in a preheated 160 degree oven.
• Sprinkle with cheese and cook for another 10 minutes.

Lasagna with minced meat and mushrooms is tender, juicy and nourishing.

Classic lasagna with vegetables, mushrooms and cheese

Caloric content of the dish: 3139 kcal, per 100 g: 215 kcal.

Composition:

• sheets for lasagna - 0, 3 kg;
• champignons - 0, 2 kg;
• onions - 0, 2 kg;
• carrots - 100 g;
• mozzarella - 0, 2 kg;
• drinking cream - 0, 3 l;
• butter - 130 g;
• wheat flour - 30 g;
• salt, spices - to taste.

Method of preparation:

• Peel the vegetables. Onion cut into small cubes, rub carrots.
• Wash, dry, and slice the champignons.
• Cut mozzarella in random pieces.
• Melt 80 g of butter in a pan, fry the onions in it until soft, add carrots and pass vegetables together for 4-5 minutes.
• Put mushrooms on vegetables and fry them with vegetables for 10-12 minutes.
• In another skillet, fry the flour until caramelized, add butter (40 g), stir.
• Gradually add cream. At this time, the sauce should be vigorously stirred. The main thing - do not let the sauce were lumps. Cook the sauce for 15 minutes until it thickens.
• Smear the form with the remaining butter, put the dough in it. Cover it with a layer of vegetables with mushrooms.
• Put the second layer of dough. Grease it with sauce, lay out half the cheese.
• Cover again with dough, put the stuffing from mushrooms and vegetables.
• On the next layer of dough, put the second piece of cheese.
• Lay out another layer of dough and a layer of filling.
• Cover with the remaining dough, pour the remaining sauce.
• Send to an oven preheated to 160 degrees for 25 minutes.

Classic lasagna made according to this recipe will appeal to those who love mushrooms.

Classic seafood lasagna

Calorie dishes: 4181 kcal, per 100 g: 261 kcal.

Composition:

• sheets for lasagna - 0.5 kg;
• processed cheese - 100 g;
• hard cheese - 120 g;
• fillet of red fish (chum, pink salmon) - 0, 2 kg;
• octopuses - 120 g;
• peeled mussels - 120 g;
• drinking cream - 0, 3 l;
• butter - 120 g;
• flour - 20 g;
• salt, spices - to taste.

Method of preparation:

• Cut the fish fillets into small pieces. Cut the octopus meat.
• Heat 80 g of butter in a pan, put fish, octopus and mussels into it. Cook them for 5 minutes.
• Cut the melted cheese into cubes, put to seafood.
• Fill them with cream, using half the volume indicated in the recipe.
• Cover the seafood frying pan with a lid, reduce heat, simmer for 5 minutes.
• In a clean skillet, melt a piece of butter weighing about 25-30 g, fry flour on it, pour in the remaining cream and cook, stirring, for 10 minutes.
• Lubricate the baking dish. Spread in the form, alternating sheets of dough for lasagna and seafood filling.
• Pour cream sauce, place in preheated oven to 160 degrees.
• After 20 minutes, sprinkle hard lasagna with cheese, finely grate it, and cook in the oven for another 10 minutes.

Classic seafood lasagna will make you feel the charm of Mediterranean cuisine.

Classic chicken breast lasagna

Caloric content of the dish: 3575 kcal, per 100 g: 227 kcal.

Composition:

• chicken breast fillet - 0, 35 kg;
• onions - 150 g;
• sour cream - 0, 2 l;
• cream - 0, 25 l;
• butter - 100 g;
• flour - 25 g;
• nutmeg - a pinch;
• salt, pepper - to taste;
• sheets for lasagna - 0.5 kg.

Method of preparation:

• Cut the chicken fillet into small cubes.
• Crush the onion and fry it in butter, leaving 30 g of butter for the sauce.
• Add chicken to onions and fry for 10 minutes.
• Add sour cream and saute the lasagna filling for another 10 minutes under the lid.
• Salt. Pepper, add nutmeg and stew for another couple of minutes.
• In a clean pan of flour, the remaining butter and cream, prepare the bechamel sauce.
• Put the sheets in the form, spread them with the filling, cover with a new layer of dough and continue filling the form, alternating the layers.
• Pour sauce. Put in the oven. Cook for 30 minutes at about 160 degrees.

Classic chicken lasagna is significantly different from minced meat lasagna, but it turns out to be no less tasty.

Video: Lasagna with bechamel sauce and bolognese, at home