Lasagna - a dish of Italian cuisine.
This dish is a thinly rolled sheets of dough, between which the filling is laid, generously poured with bechamel sauce. All this construction, placed in a mold, is sprinkled with cheese and baked in an oven until golden brown.
Lots of lasagna recipes. Its taste depends on the products laid in the filling. The ingredients for it can be used different: meat, vegetables, mushrooms, even fruits.
This dish is not so difficult.
Lasagna: cooking details
- Lasagne sheets can be bought not only in a supermarket, but also in a regular store. Before you start cooking, you need to carefully read the information on the package. Most often sochni for lasagna before baking boil. But sometimes manufacturers recommend putting them in the form immediately, without subjecting to heat treatment.
- If the dough sheets need to be boiled, then they are dipped in boiling salted water, adding a little vegetable oil, and cooked until half cooked. Then it is rapidly cooled in cold water and dried slightly, laid out on a towel.
- It is not necessary to pour all the packaging into the pan, as the dough plates immediately stick together. Boil sochni need lots.
- To get lasagna juicy, there should be a lot of sauce. Bechamel is most often cooked, but lasagna can be poured with tomato sauce or pesto sauce.
- Basis for lasagna can be made independently. To do this, knead the dough (as for egg noodles), cut into rectangles and dry. Then boiled in salted water.
- For lasagna they use cheese that melts well. Thanks to him, the layers of dough are fastened together, and the surface of the dish in the baking process gets a ruddy crust.
- Lasagna is cooked quickly, so meat or mushrooms must be pre-fry or boil until cooked.
- Serve hot lasagna. Eat it with a fork, cutting off small pieces with a knife.
Lasagne with Chicken, Mushrooms and Tomato Sauce
Ingredients:
- chicken fillet - 600 g;
- sheets for lasagna - 9 pcs .;
- fresh champignons - 400 g;
- canned tomatoes - 400 g;
- bulb onion - 2 pcs .;
- vegetable oil - 50 g;
- cheese - 300 g;
- salt - to taste;
- spices - to taste.
For bechamel sauce:
- butter - 100 g;
- flour - 2 tbsp. l .;
- milk - 500 ml;
- nutmeg - pinch;
- bay leaf - 1 pc .;
- salt - to taste.
Method of preparation
- Finely chop the onion and fry in vegetable oil until light golden brown.
- Cut the chicken fillet into slices and add to the onion. Stir and fry for 10 minutes.
- Sort through the champignons, wash and slice thoroughly. Put in a pan with meat and onions. Cook all together for 10-15 minutes, until the liquid released from the mushrooms boils away. Add salt to taste. Pan yet set aside.
- Remove peels from tomatoes. Grind them in a blender. Add spices.
- Cook the bechamel sauce. To do this, pour the milk in the dish and boil. Put bay leaf and nutmeg. Insist 10 minutes. Remove the leaf. Put the butter in another saucepan and melt on a small fire. Add flour. Stir fry until a pleasant nutty flavor appears. Enter the milk in a thin stream, constantly stirring the mixture with a whisk. Once the sauce thickens, remove from heat. Salt to taste.
- Grate cheese.
- Take a deep square or rectangular shape. Lubricate with oil. Pour some sauce. Put in one layer 1/3 of the sheets of lasagna.
- Put half the meat filling.
- Pour the béchamel sauce generously and sprinkle with cheese.
- Cover the dough plates.
- Put the remaining stuffing on them, pour in the sauce and sprinkle with cheese again.
- Cover the remaining sheets of lasagna.
- Pour all the tomato sauce. Sprinkle with cheese.
- Place the mold in an oven heated to 180 °. Bake lasagna for 35-40 minutes until crispy crust appears.
Note: in this and other recipes use sheets of lasagna, as required by the instructions on the package.
Lasagne with Chicken and Mushrooms with Cream
Ingredients:
- sheets for lasagna - 9 pcs .;
- champignon mushrooms - 300 g;
- chicken fillet - 500 g;
- cheese - 300 g;
- cream - 100 ml;
- ground pepper - to taste;
- salt - to taste;
- vegetable oil - 50 g.
For bechamel sauce:
- flour - 50 g;
- milk - 500 g;
- butter - 50 g;
- salt - to taste.
Method of preparation
- Boil chicken fillet for 30 minutes. Cool and cut into cubes.
- Rinse the mushrooms, cut into slices. Put on a preheated pan with butter and fry until moisture evaporates.
- Add the meat and fry everything together until the mushrooms are ready. This will take you 15-20 minutes.
- Pour cream, add spices and heat for 5 minutes.
- Cook the bechamel sauce. To do this, in a small saucepan, put the butter and melt it. Dissolve flour in a glass of milk, combine with butter, bring to a boil over low heat. Introduce the rest of the milk in a thin stream and, with constant stirring, boil until thick.
- Grate cheese.
- Grease the baking mold. Cover the bottom with a layer of sauce.
- Put three sheets of lasagna.
- Place a half of the filling on them in an even layer. Pour the sauce and sprinkle with cheese.
- Cover with three sheets of lasagna.
- Put the remaining stuffing on them. Pour over sauce and sprinkle with cheese.
- Put the rest of the dough sheets.
- Fill the lasagna with the remaining sauce and cover with cheese.
- Preheat oven to 180 °. Put in the form of a lasagna in the oven and bake for 35-40 minutes until golden brown.
Lasagna with chicken, mushrooms and fresh tomatoes
Ingredients:
- minced chicken - 400 g;
- mushrooms - 300 g;
- lasagne sheets - 9 pcs .;
- fresh tomatoes - 2 pcs .;
- salt - to taste;
- bulb onion - 2 pcs .;
- garlic - 3 cloves;
- vegetable oil - 60 g;
- spices - to taste;
- cheese - 300 g.
For bechamel sauce:
- milk - 500 ml;
- flour - 50 g;
- butter - 50 g;
- salt - to taste.
Method of preparation
- Wash the mushrooms and cut them into pieces.
- Finely chop the onion, divide in half. Fry one part in oil (take half the norm) until golden brown, adding chopped garlic.
- Put the champignons and cook until the liquid is boiling away and the mushrooms begin to roast. Put salt and pepper.
- Take another pan. Fry the remaining onion in butter. Add the minced meat and fry until it is crumbly.
- Dip tomatoes in boiling water for a minute. Remove the skin from them. Cut into cubes. Put in a skillet with meat. Cook all together for 5 minutes. Put the spices.
- Cook the bechamel sauce. To do this, mix the flour with a glass of milk so that there are no lumps. In a saucepan, melt the butter and trickle in the milk and flour. Gradually add the rest of the milk. Cook until the sauce thickens. Salt to taste.
- Rub the cheese on a medium grater.
- Grease the baking mold. Cover the bottom with sauce. Put three sheets of dough in one layer.
- Put the meat stuffing on them. Pour sauce. Sprinkle with cheese.
- Cover another three sheets of dough.
- Put the mushroom filling. Pour the sauce and sprinkle with cheese.
- Cover the remaining sheets of lasagna. Pour the sauce. Sprinkle generously with cheese.
- Heat the oven to 180 °. Put a lasagna in it. Bake 40 minutes until golden brown.
How to make dough for lasagna
If you could not buy ready-made sheets of lasagna, then prepare the dough yourself.
- To do this, pour 400 g of flour into a bowl, put 3 large eggs and salt. Knead the dough without adding water. Leave it under the bowl for half an hour.
- Divide into three parts, each of which roll out into a thin, fine to the size of the baking sheet.
- Boil for 5 minutes in plenty of water with salt and vegetable oil.
- Rinse with cold water and dry by putting it on a towel.
