A large section of Italian cuisine is dedicated to pasta. So Italians call all pasta. These include lasagne sheets.
Lasagna is interesting because it can be prepared from any of the products available.
The dish is simple, but it takes a long time to prepare. Therefore, the hostess came up with a simplified version of the lasagna. They make it from ready-made pasta. These can be horns, feathers, shells, vermicelli, noodles.
Filling for such a “lazy” lasagna are vegetables, mushrooms, meat products. The unchanged ingredients remain the same bechamel sauce and cheese, which are generously sprinkled on the dish before baking.
Pasta Lasagna: cooking details
- In order for finished lasagna not to fall apart, pasta should be well boiled. Moreover, they are not washed, since the excessive stickiness of the hostess only at hand.
- Cheese also helps hold the layers together, so you need to put more.
- Most often use hollow pasta, because they hold their shape better. This dish turns out high and beautiful in the cut.
- A type of pasta lasagna improves the ingredients of different colors, so multicolored bell peppers, tomatoes, carrots, and greens are put into the filling.
- Such lasagna differs from the usual casserole in that the pasta does not mix with other products, but spread out in a form in layers, alternating with the filling and pouring over the sauce.
Pasta Lasagna with minced meat and tomatoes
Ingredients:
- macaroni - 400 g;
- minced chicken - 500 g;
- fresh tomatoes - 2 pcs .;
- bulb onion - 2 pcs .;
- salt - to taste;
- cheese - 300 g;
- ground black pepper and spices - to taste;
- vegetable oil - 40 g.
For the bechamel sauce:
- milk - 500 ml;
- butter - 70 g;
- flour - 50 g;
- salt - to taste.
Preparation Method
- Cut onions into cubes and fry in vegetable oil.
- Add minced meat to onion, stir and fry until it becomes crumbly.
- Remove peels from tomatoes. This is easy to do if you drop the tomatoes in a bowl of boiling water and leave for one minute. Cut the tomatoes into slices and send to the pan with the meat. Stir. Put the spices. Cook for 10-15 minutes.
- Boil the pasta. Throw them in a colander to glass all the water. Do not rinse.
- Cook the bechamel sauce. Put the butter in a saucepan and melt. Add flour and mix quickly. Pour in a thin stream of milk, stirring the mixture with a whisk so that there are no lumps. Boil the sauce until thick. Salt to taste.
- Grate cheese.
- Grease the baking mold with butter or vegetable oil. Pour some sauce.
- Lay out a third of the pasta. Separate the half of the filling and put it on the pasta.
- Pour the sauce and sprinkle with a little cheese.
- Put the second part of the pasta, and the stuffing on it. Sprinkle with sauce and sprinkle with cheese,
- Cover the remaining pasta. Pour all the sauce on it. Chew generously with cheese.
- Place the pasta form in an oven heated to 180 ° and bake for 40 minutes.
- Sprinkle with chopped greens.
Pasta Lasagna with minced meat and bell pepper
Ingredients:
- macaroni - 400 g;
- minced meat - 500 g;
- bulb onion - 2 pcs .;
- carrots - 1 pc .;
- Bulgarian pepper - 1 pc .;
- garlic - 2 cloves;
- tomatoes - 2 pcs .;
- vegetable oil - 2 tbsp. l .;
- salt - to taste;
- black pepper, marjoram, oregano - to taste.
For the bechamel sauce:
- flour - 50 g;
- milk - 500 ml;
- butter - 50 g;
- nutmeg - pinch;
- salt - to taste.
Preparation Method
- Finely chop the onion and save in vegetable oil.
- Add the carrot, diced bell pepper and fry everything together for 10 minutes.
- Put the mince, mix and cook until it is crumbly.
- Cut the tomatoes without peel into pieces and combine with the rest of the products. Put spices and spices, stir and simmer over low heat for 10 minutes.
- Boil the pasta, as written on the package. Drain water.
- Cook the bechamel sauce. Combine flour with a glass of milk, stir to avoid lumps. In a saucepan, melt the butter and in a thin stream enter the flour mixture. When it warms up, add the rest of the milk. Cook on low heat until thick. Salt, put nutmeg and remove from heat.
- Rub the cheese on a fine grater.
- Grease the form. Pour some sauce. Put a piece of pasta.
- Put half of the meat filling on them, pour over the sauce and sprinkle with cheese.
- Add more pasta and the remaining stuffing. Pour the sauce over again and sprinkle with cheese.
- Top with pasta. Pour all the sauce on them and pour in the cheese.
- Heat the oven to 180 °. Bake the lasagna 40 minutes until golden brown.
Vegetarian Lasagna
Ingredients:
- macaroni - 400 g;
- onions - 2 pcs .;
- tomatoes - 2 pcs .;
- zucchini zucchini - 1 pc .;
- carrots - 1 pc .;
- Bulgarian pepper - 1 pc .;
- vegetable oil - 70 g;
- salt - to taste;
- spices - to taste;
- hard cheese - 300 g.
For the bechamel sauce:
- milk - 500 ml;
- flour - 50 g;
- butter - 50 g;
- salt - to taste.
Preparation Method
- Heat oil well and fry finely chopped onion on it.
- Add the carrot, grated on a medium grater, mix and fry for 5 minutes.
- Pepper seeds, cut into pieces, combine with onions and carrots.
- Dice zucchini and add to the rest of the ingredients. Put the spices and stew until the vegetables are soft, preventing them from digesting.
- Boil the pasta, as written on the package. Drop in a colander.
- Grate cheese.
- Cook the bechamel sauce. To do this, put the butter in a saucepan and melt. Combine half of the milk rate with flour and stir until the lumps disappear. With constant stirring, pour this flour mixture into the butter. Top up the remaining milk and cook over low heat until thick, always stirring with a whisk. Put the salt.
- Grease the form with butter and put 1/3 pasta in it.
- Place half of the filling on the pasta, sprinkle with sauce and sprinkle with cheese.
- Make another layer of pasta, filling and sauce.
- Put the remaining pasta in a third layer. Pour all the sauce and pour cheese.
- Bake the lasagna for 30 minutes until golden brown.
Mistress to note
To avoid lasagna, add your ingredients to any of these recipes, use spices and spices in full, experiment with different types of cheese. And then this dish will open each time for you from the new side.
