Lasagna with minced meat and cheese recipe. Delicious homemade lasagna, recipe with photo. Zucchini lasagna with minced meat

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Lasagna with minced meat and cheese - a traditional Italian dish national cuisine. It is prepared according to several different recipes, the best of which you will find in today's publication.

Despite the existence of several options for preparing this dish, they are all based on general principle. The stuffing is shifted with sheets of dough, poured with sauce and sprinkled with grated cheese.

As a base, you can use not only ordinary sheets for lasagna, but also puff pastry, thin pita bread and even fried eggplant plates. As for minced meat, it can be made from any type of meat. But most often for these purposes they use the one that consists of a mixture of pork and beef.

Option with sour cream

This interesting dish turns out to be sufficient high-calorie and nutritious. Therefore, they can feed a large family to the full. To prepare this dinner you will need:

A couple of thin pita breads.
4 ripe tomatoes.
3 bulbs.
5 cloves of garlic.
200 milliliters of sour cream.
A couple of eggs.
200 grams of hard cheese.
Mayonnaise.
Vegetable oil, salt and spices.

At the bottom of a heat-resistant form, spread a sheet of pita bread and coat it with mayonnaise. All this is covered with half of minced meat, fried with onion half rings. Lavash soaked in mayonnaise is again placed on top. Sautéed tomatoes mixed with chopped garlic are distributed throughout its area. All this is again covered with pita bread smeared with mayonnaise. Spread the remaining minced meat on top of it. The last sheet of pita bread is placed on it and it is poured with a sauce consisting of sour cream, eggs and grated cheese. All this is sent to the included oven and cooked at 200 degrees for twenty minutes. Serve homemade lasagna with minced pita bread hot, cut into portions beforehand.

Option with pasta

We draw your attention to another interpretation of the Italian dish. Lasagna prepared in this way is more reminiscent of naval pasta. Therefore, lovers of hearty food will surely like it. To make this lunch, you will need:

200 grams of ground beef.
Large bulb.
150 grams of pasta.
Medium carrot.
A couple of cloves of garlic.
Sweet bell pepper.
3 ripe tomatoes.
3 large spoons of flour.
A glass of milk.
A couple of large tablespoons of butter.
80 grams of hard cheese.
Salt, ground pepper and fresh herbs (dill, parsley or basil).

This simple minced meat lasagna is prepared in several stages. First of all, you need to deal with pasta and sauce. The first ones are boiled in salted water and thrown into a colander. To prepare the second, milk and flour are added to the melted butter. All this is salted and boiled to the desired density.

At the bottom of the heat-resistant form, alternately lay out a part of the sauce, pasta, minced meat fried with vegetables. Layers are repeated in the same sequence until all ingredients are used. Top it all with grated cheese. Prepare lasagna with minced meat in the oven, heated to 200 degrees, for half an hour.

Red wine option

This fragrant and hearty dish can be served not only for a family dinner, but also for a dinner party. Despite the wide range of ingredients used, it is prepared using an extremely simple technology. Therefore, any beginner will cope with this task without problems. To make delicious lasagna with minced meat you will need:

120 grams of parmesan and mozzarella.
Large bulb.
60 grams of sheets for lasagna.
Medium carrot.
600 grams of ground beef.
40 milliliters of vegetable oil.
200 g tomatoes per own juice.
40 grams of celery.
200 milliliters of red dry wine.
30 grams of tomato paste.
200 milliliters of pasteurized milk.
40 grams of butter and wheat flour.
Sugar, salt, ground pepper and nutmeg.

The process of preparing lasagna with minced meat and cheese can be divided into several simple steps. First of all, you need to deal with minced meat and vegetables. Onions and carrots are peeled, washed, chopped in a blender and fried in a pan along with ground meat. All this is salted, mixed with tomato paste, wine and stewed until the liquid has completely evaporated. Shortly before the completion of the process, sugar and ground pepper are added to the contents of the pan.

After that, you can move on to the sauce. To create it, flour and milk are sent to melted butter. All this is put on the stove and boiled to the required density, and then seasoned with salt and nutmeg.

The bottom of the heat-resistant form is smeared with ready-made sauce and lined with lasagne sheets, processed in accordance with the manufacturer's recommendations. They are also soaked in filling and then covered with minced meat and grated cheese. Layers are alternated until all ingredients are used up. Prepare lasagna with minced meat and mozzarella cheese at 180 degrees for half an hour.

Puff pastry option

It's simple but enough tasty dish Consists of inexpensive and readily available ingredients. It is also important that it is optimally suited for both adult and children's menus. Therefore, it can be a great option for a family dinner. To reproduce this lasagna with minced meat and cheese recipe, you will need:

700 grams of ground chicken.
A kilo of ready-made puff pastry.
300 grams of hard cheese.
900 milliliters of pasteurized milk.
4 large spoons of flour.
½ pack of butter.
2 large spoons of tomato paste.
2 cloves of garlic.
Vegetable oil, salt and ground pepper.

Since this lasagna with minced puff pastry recipe involves the use of two types of sauce, you need to start preparing them right away. To create the first, chopped onion and chopped garlic are fried in an oiled pan. After a couple of minutes, minced chicken, tomato paste, salt and pepper are added there. Everything is well mixed and simmered on the included stove.

After the Bolognese sauce is completely ready, you can start creating the Bechamel. To do this, add flour and hot milk to melted butter. A third of the resulting filling is left in a separate bowl, and the rest is mixed with Bolognese sauce.

Now it's time to start shaping the lasagna. A sheet of puff pastry is laid out in a refractory form and soaked with sauce with the addition of minced meat. Top it all with grated cheese. Layers are alternated until all components are used. All this is poured with Bechamel sauce and sent for heat treatment. Prepare lasagna with minced meat in the oven, heated to 180 degrees, for 40 minutes. Shortly before the end of the process, the dish is sprinkled with the remains of grated cheese.

Variant with eggplant

The recipe described below is interesting in that it excludes the use of dough. The role of the base in this case is assigned to the blue ones. Therefore, a dish made in this way is not too high in calories. To make lasagna with minced meat and cheese, you will need:

400 grams of eggplant.
Large bulb.
600 grams of minced pork and beef.
3 cloves of garlic.
150 grams of hard cheese.
350 g ripe tomatoes.
Vegetable oil, salt and spices (pepper, basil, marjoram and oregano).

Sequencing

Washed eggplants are cut into longitudinal plates, poured with salted water and left for half an hour. Then they are rinsed, dried and fried in an oiled pan for several minutes on each side. The browned blue ones are laid out on paper napkins so that they absorb excess vegetable fat.

In a separate saucepan, peeled tomatoes, crushed garlic and spices are mixed. All this is crushed with a blender and slightly salted. Part of the resulting sauce is poured into a heat-resistant form. Eggplant plates and minced meat, fried in advance with chopped onions, are placed on top. All this is covered with tomato sauce and sprinkled with grated cheese. Layers are repeated in the same sequence until all components are finished. Bake the dish at 180 degrees for thirty minutes.

Variant with mushrooms

The basis for the preparation of this lasagna with minced meat and cheese is the usual thin pita bread. It goes well with minced chicken, cream and mushrooms. Therefore, the dish made from it turns out to be very tasty and fragrant. To treat your family to a similar dinner, you will need:

300 grams of minced chicken.
3 sheets of pita.
300 grams of fresh champignons.
50 milliliters of vegetable oil.
Large bulb.
100 milliliters of cream.
400 grams of hard cheese.
50 grams of butter.
500 milliliters of milk.
50 grams of flour.
Salt, aromatic herbs and nutmeg.

Process description

Shredded onions are sent to an oiled frying pan and sautéed until golden brown. Then plates of mushrooms are added to it and they are fried until the liquid has completely evaporated. Then they spread the minced chicken there and continue cooking. Shortly before the completion of the process, salt, aromatic herbs and cream are placed in a common frying pan. All this is brought to a boil and simmered over low heat for a quarter of an hour.

Now it's time to start making the sauce. To do this, the flour is dissolved in milk, trying to get rid of the smallest lumps. The resulting mixture is poured into a saucepan with melted butter and boiled to the desired density. At the very end, salt is added to the finished sauce.

Lavash sheets are laid out at the bottom of the oiled form and covered with the third part of the existing filling. All this is poured with sauce and sprinkled with grated cheese. Layers are repeated in the same sequence until all components are used. Bake lasagna at 180 degrees for 40 minutes.

Lasagna with minced meat is an amazingly delicious Italian dish that has gained recognition around the world. Very satisfying, prepared from layers of dough and layers of meat or vegetable filling, with Bechamel sauce. The process of preparing such lasagna with minced meat is not at all complicated.
Lasagna is perfect for any holiday or Sunday dinner.

Classic lasagna ingredients

For the bechamel sauce
100 g butter,
2 tbsp. l. flour,
0.7 l of milk,
2.5 g nutmeg,
1 bay leaf,
salt and white pepper to taste.
You also need the appropriate size baking dish: 17:25 or 20:20 cm.

Classic lasagna recipe

Remove the lasagna from the oven, let stand for 10 minutes, and then cut into portions. Bon Appetit!

P.S. If there is no way to buy ready-made lasagna sheets in the store, you can cook it yourself. To do this, sift 400 g of flour through a sieve so that a slide is obtained. Then we make a recess in the center of this slide, where we drive in 5 large eggs, salt to taste and knead the dough. It's even easier to do this in a food processor. We roll into a ball, send it closer to the heat, for twenty minutes.
Then we divide it into nine parts and roll each part into a thin layer no more than 1.5 mm thick. Boil the layers in boiling salted water for ten minutes. Store the prepared dough strips in the freezer.
And especially about the tomato puree for lasagna. This is NOT tomato paste, this is puree, it is much thinner, more like liquid ketchup without additives. There is a store, in banks. You can also make mashed potatoes at home by passing the tomatoes through a meat grinder and then through a large sieve.

And, girls and boys, write in the comments who cooked lasagna with what sheets. I took pasta zara, it turned out great, not sour and not hard. Barilla and Rolton become limp. Who else cooked with what and how it turned out, share?

Lasagna is an Italian dish that is made from several layers of dough, between which there can be a variety of fillings. It is usually made with bechamel sauce and mozzarella, parmesan and ricotta cheese. There are a lot of cooking options for this dish; the filling can be meat, mushrooms, or vegetables.

A couple of secrets:

So that when cutting it does not fall apart, lay the sheets of pasta on top of each other crosswise.
Classic cheeses for lasagna are parmesan and mozzarella, it is with these types of cheese that the dish turns out fragrant, juicy and slightly spicy.
Sauce for cooking, as a rule, use tomato or bechamel and others based on it. Bolognese sauce and various others are also popular.

The perfect lasagna combines the flavors of sauce, toppings and dough. To obtain good result, dry sheets for lasagna should first be boiled for 2-3 minutes, and then immediately immersed in cold water. And better - in a very cold bowl of water, you can add 1-2 packs of ice cubes. In ice water, the cooking process will instantly stop, and the pasta will not boil.

Fresh pasta does not need to be boiled. It is enough to take it out of the package so that it warms up a little. And if you've made your own lasagne sheets, dust them with flour and cover with a towel to keep them from getting airy.

Classic lasagna recipe

It is prepared from several layers of dough, mixed with filling and poured with sauce. The dish turns out juicy, tasty and fragrant.

Ingredients

Lasagna - 4 sheets
Minced pork - 250 g
Tomatoes - 2 pcs.
Onion - 1 pc.
Garlic - 3 cloves
Carrot - 1 pc.
Cheese (hard) - 150 g
Cow's milk - 250 ml
Butter - 25 g
Flour - 25 g

Cooking

Peel the onion and garlic and then finely chop
Saute chopped onion and garlic in olive oil
Add grated carrots on a coarse grater to the pan, and fry a little
Add minced meat to the fried vegetables, mix thoroughly, cover and simmer for 15 minutes
Salt the fried minced meat with vegetables, add the grated tomatoes to them, mix everything and simmer for a few more minutes
Now let's prepare the sauce. Melt the butter over low heat and slowly add the flour, stirring constantly with a whisk
Pour in the milk and stir constantly for 5 minutes until thickened.
Grease a baking dish with olive oil and place a sheet of lasagna on the bottom
Spread 1/3 of the minced meat in an even layer on the sheet.
Brush all over with 1/4 of the prepared sauce
Sprinkle 1/3 of the grated cheese on top and top with the next sheet of lasagna
Repeat this procedure twice more
On the last, fourth sheet of lasagna, put the rest of the sauce and sprinkle well with grated cheese on top

Recipe for lasagna with minced meat in the oven

Today I will cook lasagna with minced meat and two types of sauce.

Ingredients

Ground beef - 500 g
Lasagna (dry sheets) - 250 g
Tomatoes - 2 pcs.
Butter - 25 g
Flour - 1/2 tbsp
MAGGI for pasta in tomato-meat sauce Bolognese - 2 pcs.
Milk - 100 ml
Cheese (hard) - 200 g

Cooking

Prepare the bolognese sauce. Fry the minced meat in a pan with vegetable oil for 5-7 minutes
Add finely chopped tomato pulp and fry everything for about 5 minutes
Add the contents of the MAGGI pasta sachets in tomato-meat bolognese sauce and 500 ml of water to the pan
Bring everything to a boil and simmer over moderate heat for 10 minutes, stirring occasionally.
Prepare the bechamel sauce. Melt the butter in a saucepan, add the flour and fry over medium heat, stirring constantly, about 3 minutes
Pour in the milk and, without stopping stirring, boil the mixture over low heat until it thickens (about 5 minutes). Add salt and pepper at the end
Grease the bottom of a fireproof dish with butter, spread the béchamel sauce evenly over the surface, then lay out 2 sheets of lasagna. Put a layer of bolognese sauce on top of the sheets, sprinkle with grated cheese and pour bechamel sauce, but not too thick
Lay out the lasagne sheets again. Repeat the layer sequence. Spread the rest of the béchamel sauce over the lasagna sheets and sprinkle with the cheese. Send the lasagna to the oven preheated to 190 degrees for about half an hour
Garnish the lasagne with basil leaves when serving.

lavash lasagna

A quick version of lasagna on pita bread. You will need sheets of pita bread of any shape.

Ingredients

Lavash (round) - 6 pcs.
Milk - 500 ml
Butter - 50 g
Flour - 50 g
Minced pork - 350 g
Onion - 3 pcs.
Tomato paste - 4 tbsp
Cheese (Russian) - 70 g
Sugar - 2 tsp
Provence herbs - 1 tsp
Water - 100 ml

Cooking

You can take any pita bread and, if necessary, cut the sheets a little to fit the shape
Prepare meat sauce for lasagna. Peel and cut the onion into small cubes, fry in vegetable oil until transparent. Add the minced meat to the onion, mix and fry everything until the meat is ready. Add tomato paste, water, sugar, herbs, salt and pepper to taste. Simmer everything on low heat for another 5 minutes
Prepare the bechamel sauce. Melt butter in a saucepan, add flour and fry. Gradually, pour milk into the mixture. Stir vigorously with a whisk or spoon so that there are no lumps. Over medium heat, stirring, bring the sauce to a boil. Add nutmeg and salt to taste
I collect lasagna in a round shape. Put a sheet of pita bread on the bottom of the mold, then brush with bechamel sauce (about 2 tablespoons), and spread the meat sauce on top (2-3 tablespoons), cover with a sheet of pita bread and continue to alternate layers
Let the lasagna stand in the form for 15-20 minutes, so it will be easier to cut

vegetable lasagna

Ingredients

Minced chicken - 350 g
Onion - 1 pc.
Garlic - 1 clove
Thyme (dried) - 1/2 tsp
Oregano - 1/2 tsp
Spinach - 50 g
Curd - 350 g
Chicken eggs - 1 pc.
Tomatoes in own juice - 450 g
Zucchini (small) 1 -1.5 pcs.
Cheese (grated) - a handful

Cooking

Preparing the bolognese sauce. Saute minced chicken with onions and dried herbs
When the minced meat "grabs", add the tomatoes in their own juice, salt and chopped garlic. Simmer everything until it thickens
Add spinach leaves and let them wilt. You can also use fresh spinach. If frozen, then it should be added to the sauce a little earlier.
Prepare the bechamel sauce. Mix fat-free cottage cheese with salt and egg. It is worth squeezing out as much excess moisture as possible from the cottage cheese, and only then mix it with the rest of the ingredients.
Using a sharp knife, cut the zucchini into thin slices. Place them on paper towels, sprinkle with salt and cover with a towel on top. Leave for 15 minutes to remove excess moisture from the vegetables. Then dry the pieces again. You can cut the zucchini into thin rings, the taste of the dish will not suffer from this

The recipe for a delicious lasagna cooked with minced meat in the oven is being mastered by an increasing number of housewives. The dish is valued for its satiety, and the combination of thin dough, meat and cheese, which literally melt under bechamel sauce, can be called ideal. There are a great many variations of lasagna, and each can be called the most delicious and original. We offer a selection of the most popular lasagna recipes with minced meat in the oven.

Lasagna is called a culinary designer: you can layer flat sheets of pasta with anything: cheese, spinach, ham, celery stalks and even fish - and, believe me, each option is wonderful in its own way. Classic lasagna is considered a dish of three main components: minced meat, flat pasta leaves and bechamel sauce.

We will need:

lasagna sheets (ready-made);
minced beef (chicken, pork) - 500 g;
tomatoes in their own juice - a jar;
flour - 3 tbsp. l;
milk - 300 ml;
butter - 100 g;
parmesan - 300 g;
salt, spices to taste.

Lasagna sheets, of course, can be prepared at home: then you will have to roll out the dough for noodles to 2 mm, and then cut into neat plates. But why waste time when it is now easy to buy a ready-made set of plates at an affordable price. The main thing is to read the cooking instructions: some sheets are pre-boiled, and there are those that are cooked dry.

We act in steps:

Minced meat is lightly fried over high heat.
Peel the skin off the tomatoes and puree them in a blender.
Heat milk, add flour, nutmeg and butter. Cook until sauce thickens.
At the bottom of a transparent form, lay out sheets of pasta, pour bechamel sauce.
We spread the fried minced meat, tomato puree on the plates, again generously grease everything with sauce.
Sprinkle with grated parmesan.
Repeat the layer of sheets, minced meat, tomatoes.
We shift the layers until the sheets run out.
Usually there are four of them. The fifth layer is always the "finish" layer of dough.

The last layer will be dry sheets. Pour them with sauce, sprinkle with grated cheese, send them to a preheated oven. Lasagna is ready in 40 minutes. The finished dish looks very appetizing - it is a golden casserole that exudes aromas of meat, cheese, spices, it is very juicy and tasty when warm. Eat lasagna with warm onion bread and light sparkling wines.

The ideal spice is green or purple basil, without which in Italy they simply cannot imagine a pasta dish.

With the addition of mushrooms

Mushrooms can be added to one of the layers - champignons, oyster mushrooms, frozen mushrooms, butter, porcini mushrooms. If you chose champignons, then they should be cut into thin slices and lightly fried in butter. Cut other mushrooms into pieces and fry with onions until all the moisture has evaporated.

We make lasagna classic recipe, but instead of meat, add mushrooms in one layer, sprinkle them with cheese: when baked, it will melt, giving a delicious texture to the mushroom layer, and taste to the whole casserole. Lasagna is cooked for 40 minutes and cut, allowing it to cool slightly.

With minced chicken

Lasagna with minced chicken turns out to be more tender, juicy and not as high-calorie as the one prepared in the classic way. You can reduce the calorie content if you do not use bechamel, which itself is a high-calorie "bomb", but instead fill the sheets with low-fat cream with a spoonful of tomato paste. You can take dietary cheese, for example, the Oltermani type, or any other option to your taste.

In general, lasagna is prepared in the same way as in the basic recipe, baking for 40 minutes at 180 degrees.

With tomatoes and cheese

The combination of tomatoes, basil, garlic, and several types of cheese is considered a classic - the taste will never get bored, and the dish will easily decorate any holiday table.

For cooking, you will need lasagna sheets, olive oil, garlic (3-4 cloves), 2 cans of tomatoes in their own juice, several types of cheese, 200 g each - ricotta, mozzarella, fontina and parmesan (you can replace fontina with any type of cheese available to you).

Cut the tomatoes into slices, crush the garlic cloves. Saute garlic in olive oil until golden brown. We remove the garlic (it just needs to convey its aroma and taste to the oil), add spices, tomatoes, and stew everything a little.

We put sheets in the form, pour with tomato sauce, sprinkle with grated cheese. Repeat layers, spreading each with tomatoes and cheese. Pour the sauce over the top layer, sprinkle with cheese, and then send the dish to the oven. Bake for 40 minutes at 180 degrees.

Let the lasagna cool down a little before serving, otherwise it will be difficult to cut into neat pieces.

Serve with thin baguettes and fresh vegetable salad.

Pasta with Bolognese Sauce

You can cook lasagna, but instead of sheets, take any pasta that is cooked until half cooked. The main thing is that they are of high quality, from durum wheat. Horns, tubes, thick vermicelli are suitable - at your discretion.

From minced meat, tomatoes, spices, we cook a thick Bolognese sauce.
Put the boiled half-cooked pasta on the bottom of the mold.
Top with Bolognese sauce.
Sprinkle with cheese.
Repeat layers two or three times.
Sprinkle the last layer generously with grated cheese.
Bake in the oven for 15-20 minutes.
Serve by carefully cutting the casserole into portions.

We eat with warm white buns sprinkled with sesame seeds, drink cranberry juice or sparkling wine.

For this dish, be sure to rinse the pasta with running water, otherwise they will stick together.

How to cook from pita bread in the oven?

An interesting and economical version is obtained if you use thin pita bread. Lasagna from pita with minced meat is prepared in a matter of minutes, and the taste is surprisingly similar to the classic version. It cooks faster: pita bread does not require long-term heat treatment. It is not necessary to cook bechamel: it is enough to layer the sheets of pita bread, stuffing with minced meat, pouring a small amount of sauce from sour cream, cream, tomato paste (in a ratio of 1: 1: 3).

Let's take the basic recipe as a basis. We use pita bread instead of traditional sheets, and alternate layers of meat and minced meat. The last layer will be cheese and a thin mesh of sauce so that the cheese does not burn. It is advisable to fry the minced meat until fully cooked and then the dish will be ready in just 20 minutes. We will bake at a temperature of 220 degrees.

Zucchini lasagna with minced meat

Even better (and certainly healthier) is to replace the pasta with healthy, low-calorie zucchini. Zucchini lasagna cooks quickly, but is eaten even faster.

Zucchini (milky ripeness) cut into thin slices.
Minced meat is overcooked with a minimum of oil in a frying pan.
Add onions, carrots, Provence herbs.
In a separate bowl, mix a glass of cream with a tablespoon of tomato paste.
Lubricate the form with vegetable oil.
Lay out layers of zucchini, minced meat, cheese, repeating layers 2 times.
Drizzle each layer with sauce.
Sprinkle the last layer generously with cheese.
We put in the oven at 200 degrees.
Bake until ready for 30-35 minutes.

Readiness is signaled by a magnificent aroma exuding a mixture of vegetables, meat, cheese, sauce. There should be a crust on top, which begins to break, revealing a delicate filling. In order for the lasagna not to fall apart, it must be cooled and slightly cooled. Serve the dish with chilled white wine, bread, and savor every bite.

Lasagna with bechamel sauce can be cooked with any minced meat: vegetable, mushroom, meat and even fish - this is a special combination for everyone who loves seafood.

For cooking we need:

minced red fish (or good white) - 500 g.
onion - 1 pc.;
celery stalk - 1 pc.;
lasagna sheets -packing;
tomatoes in their own juice - 1 can;
milk - 300 ml;
flour - 2 tablespoons;
nutmeg - a pinch;
parmesan - 300 g;
a mixture of Italian spices to taste.

Minced fish fry a little with onions, carrots and celery stalk rings. From flour, milk, nutmeg we prepare a light version of bechamel sauce. We spread the minced meat on the sheets, pour the sauce, put the tomatoes in their own juice, cut into halves (the core should “look” at the sheets), sprinkle with grated parmesan.

Repeat layers until you run out of leaves. Pour the last layer with plenty of sauce, sprinkle with parmesan. We send the form to the oven, where the lasagna will be cooked for 40 minutes at 180-200 degrees. The dish turns out juicy, tender, non-greasy, and you can decorate it with young arugula or just basil sprigs.

If you follow the trend, then lasagna, despite its Italian origin, is rapidly conquering the world. Versatility, the ability to experiment, change components and proportions to taste turn it into a favorite international delicacy. Try different options.

Lasagna with minced meat is one of the most popular variations of an Italian dish that is easy to cook at home. As dense layers between which the minced meat is laid, both ready-made sheets of lasagna and pita bread, plates of unleavened dough, pasta and even some vegetables can serve. Minced meat can also be different: chicken, pork, pork and beef, etc.

Classic lasagna recipe with minced meat in the oven

The main components of this recipe are ready-made lasagne sheets and minced meat. Traditional bechamel sauce is used for pouring, and the dish is baked under a layer of grated cheese. For baking, you will need a baking sheet or a rectangular shape.

Cooking time: 50-60 minutes

Servings Per Container: 8.

1 hour. 25 min. Seal

Bon Appetit!

Lasagna with minced chicken and bechamel sauce

Minced chicken in this recipe can be used both ready-made and made by hand by chopping chicken fillet in a blender or meat grinder. The classic bechamel sauce is in perfect harmony with lasagna and chicken, the dish turns out to be hearty, but does not leave a feeling of heaviness.

Ingredients:

Minced chicken - 300 g.
Lasagna - 1 pack.
Onions and carrots - 1 pc.
Tomato paste - 1 tbsp. l.
Garlic - 3-4 cloves.
Butter or margarine - 100 g.
Flour - 100 g.
Cheese - 200 g.
Milk - 400-500 ml.
Salt, pepper, nutmeg to taste.

Cooking process:

Make a vegetable fry from chopped onions and carrots, holding them in a pan with oil for about 10 minutes with regular stirring.
Put the minced meat to the vegetables and fry with them until almost cooked. Then add tomato paste, salt, garlic and seasonings and simmer for 7-10 minutes, making sure that the food does not burn.
Melt butter or margarine in a saucepan or saucepan. Make a small power on the stove and pour in the flour, stirring constantly.
Pour the milk into the flour fried in butter, stir thoroughly so that no flour clots remain. When it begins to boil, stir the contents and keep on the stove to thicken.
Layer the lasagna sheets, filling and mince into the prepared pan. Before laying out, grease the mold with oil. The last should be the lasagne sheets. You need to try to distribute the sauce so that there is a part for pouring all the layers together.
Coarsely grate the cheese and sprinkle the lasagne on top. For spice, you can mix the cheese with spices, such as oregano or a mixture of Italian herbs.
Heat the oven at 180-200 degrees, place the lasagna inside and cook for 30-40 minutes. This juicy Italian dish pairs wonderfully with fresh vegetables, green salad and light drinks.

Bon Appetit!

A simple and delicious lasagna recipe with minced pita bread

Lavash is quite capable of replacing classic lasagna sheets. With it, the dish cooks faster and turns out easier. You can use large sheets or cut them into pieces, thus varying the number of layers and dimensions of the finished dish.

Ingredients:

Minced meat - 500 g.
Lavash - 3 sheets.
Tomatoes - 7 pcs.
Onion - 1 pc.
Cheese - 200 g.
Butter - 3 tbsp. l.
Mozzarella cheese -150 g.
Milk - 250 ml.
Garlic optional.
Salt and seasonings to taste.

Cooking process:

Fry ground beef and onion in a frying pan. At first, it is better to do this without using a lid, so that the excess liquid comes out, and the meat component and onions become brown. After adding salt and spices, close the lid and simmer the contents for 7 minutes.
Immediately peel the tomatoes by scalding with boiling water or remove it gradually by rubbing the tomatoes through a sieve or grater. You can use a blender. Squeeze garlic into the tomato mass (or do not use it) and stew the tomatoes in a separate container for about 15 minutes, you can add a little salt.
Weld the fill-bechamel. Fry the flour in oil for a few minutes, then pour in the milk, stir the mass and boil until thick.
Prepare the cheese layer ahead of time. Grate the hard cheese on a grater while keeping it aside. Cut the mozzarella into slices and also push aside until use.
In a mold treated with oil on all sides and bottom, lay out a sheet of pita bread. After greasing it with stewed tomato gruel. Then pour some of the bechamel sauce and lay out a layer of minced meat. On top of the minced meat - a piece of grated cheese.
Repeat the layers in the same order. And on the topmost place tomato paste, bechamel and pieces of mozzarella.
Turn on the oven 180 degrees. Cover the lasagna with foil and bake for 20 minutes. Then continue to bake without foil for another 15-20 minutes. Lasagna will turn out appetizing, fragrant, ruddy and incredibly tasty.

Bon Appetit!

Lasagna with minced meat and mushrooms at home

For lasagna, any mushrooms that you have are suitable, preferably already boiled. Fresh champignons are suitable for frying. The amount of mushroom mass can be varied to your taste.

Ingredients:

Minced meat - 500 g.
Mushrooms - 300 g.
Lasagna sheets - 1 pack.
Tomatoes - 3 pcs.
Onion - 1 head.
Vegetable oil - 100 g.
Tomato paste - 2 tbsp. l.
Salt and pepper to taste.
Cheese - 300 g.
Flour - 100 g.
Milk - 700 ml.
Butter - 70 g.
Nutmeg - ¼ tsp

Cooking process:

Boil mushrooms (everything except mushrooms) in salted water for 20-30 minutes, then rinse and dry. Depending on the size, cut into 2-4 parts, and small ones can be used whole. Fry in a pan. If you cook lasagna with mushrooms, wash them well enough, cut them and fry them right away.
Pass the onion in half rings in sunflower oil, and then add minced meat to it. Fry the onion with minced meat for 10 minutes without a lid, stirring a couple of times.
Remove the peel from a tomato in a way convenient for you: you can pour over boiling water and remove it, or you can try without using boiling water. Cut the tomatoes into several pieces and place them in a frying pan with minced meat. Send tomato paste there. Simmer everything for about 15 minutes.
Prepare the bechamel sauce according to the traditional technology: put a container with butter on the stove, add and mix the flour, pour in the milk and, stirring everything, cook the mass until the required density is reached. During the cooking process, add nutmeg to taste.
In a deep and wide form, smeared with oil, lay out a layer of lasagna sheets. Top with béchamel sauce, and then minced meat.
Put the sheets again in the next layer, then the sauce, and then the mushrooms. The last layer in the workpiece should be sheets of lasagna covered with sauce.
Grate cheese. You can take any hard cheese, but if you want a dish as close as possible to the original Italian cuisine, take parmesan. Sprinkle cheese on top of lasagna.
Bake lasagna with mushrooms in the oven for 20-30 minutes at a temperature of 180 degrees. After removing from the oven, you can decorate the finished dish with herbs.

Bon Appetit!

Classic lasagna with minced meat and cheese

In this recipe leading role plays cheese, it is used in three types: parmesan, ricotta and mozzarella. Instead of béchamel sauce, Italian marinara tomato sauce is put in lasagna, which can be bought at the store or cooked at home.

Ingredients:

Minced beef or pork and beef - 400-500 g.
Lasagna (sheets) - 350-400 g.
Marinara sauce - 800-900 g.
Parmesan cheese - 50 g.
Ricotta cheese - 450 g.
Mozzarella cheese - 600 g.
Garlic - 2 cloves.
Olive oil, salt, pepper, oregano, parsley.

Cooking process:

Fry the minced meat in oil along with chopped garlic, oregano, pepper and salt.
Put the marinara sauce to the minced meat, mix the ingredients and keep in the pan for several minutes until the sauce reaches the temperature of the minced meat.
Grate the parmesan and divide into 2 parts. Mix one half with crumbled ricotta cheese, set the other aside.
Cut the mozzarella into slices and leave aside for a while.
Line the form with parchment or grease with oil and sprinkle with flour. Put a piece of minced meat in the first layer.
Lay sheets of lasagna on top of minced meat, then part of ricotta with parmesan and part of mozzarella chunks.
Repeat the layers again: minced meat with marinara, lasagne sheets, then cheeses - grated and plates.
Cover the last layer of sheets with a thin layer of minced meat and finish laying the layers with cheese.
Put foil-covered lasagne in the oven, turn on the 180-190 degree mode and bake for 15 minutes. After removing the foil, increase the temperature by 10-20 degrees and cook for another 20 minutes.
Serve lasagna with chopped parsley. You can use other greens to your taste.

Bon Appetit!

Lazy Lasagna with Minced Meat - Easy and Quick Recipe

This recipe uses boiled pasta instead of lasagne sheets. You can cook such a dish from a mixture of different types of pasta. You can also use unclaimed pasta that has stood in the refrigerator.

Ingredients:

Minced meat - 0.4-0.5 kg.
Champignons - 250 g.
Tomatoes - 200 g.
Onion - 100 g.
Cheese - 200 g.
Pasta - 500-600 g.
Flour - 70 g.
Milk - 500 ml.
Butter - 50 g.
Salt, spices, vegetable oil.

Cooking process:

Boil macaroni until half cooked, drain in a colander. It is recommended to take durum pasta and it is better if they are large curly. Spaghetti and lasagna noodles won't work.
Fry minced meat with diced onion in a pan for 10-15 minutes.
Mushrooms turn into plates and fry separately. This will take just a couple of minutes.
Remove the skin from the tomatoes, cut them into cubes and add to the mushrooms. Salt and pepper, stir and keep the mass in the pan under the lid for 7-10 minutes.
Then mix the minced meat and the mass of mushrooms and tomatoes, simmer everything under the lid for 5-7 minutes.
Cook the sauce from flour, butter and milk. The sequence of actions in this case is as follows: gradually pour flour into the oil heated in a pan and stir it with a spatula. Then slowly pour in the milk, ensuring the mixture has a uniform consistency by constantly kneading. Be sure to stretch the lumps if they are still formed. Keep the sauce on low heat until it reaches the desired thickness. Add salt and ground pepper to the sauce after cooking.
Grate cheese with a grater. Any kind of hard cheese is suitable for lasagna, again, you can use a product that has been stale in the refrigerator.
Prepare a baking dish. You can use glass, metal or silicone. Any of them should be oiled before laying out the layers of the dish.
Lay the pasta in the first layer. Sprinkle them with a little cheese, and then lay out some of the minced meat with mushrooms. Drizzle with sauce. Continue to lay out the layers in the same sequence until the products are completely used.
Sprinkle the puff pastry on top with cheese and send to the oven. At a temperature of 180-190 degrees, bake lasagna for 20 minutes. Serve with fresh herbs or vegetables.

Bon Appetit!

Delicious zucchini lasagna with minced meat

This recipe is perfect for healthy eaters and zucchini lovers. In such lasagna, layers of dough are replaced with layers of vegetables, which makes the dish less caloric.

Ingredients:

Minced pork or beef - 400 g.
Large zucchini - 2 pcs.
Tomatoes - 2 pcs.
Onion - 1 pc.
Garlic - 3 cloves.
Hard cheese - 200 g.
Butter - 30 g.
Flour - 70 g.
Milk - 250 ml.
Vegetable oil, salt, pepper, spices.

Cooking process:

Clean the zucchini from the unnecessary top layer and inner pulp with seeds. Cut them into long strips - preferably the length of the lasagna baking dish, but not necessary. Fry the vegetables on both sides for a couple of minutes so that they become soft, but do not fall apart.
Heat-treat minced meat. Fry it in a pan to remove excess liquid, add diced onion and also fry it along with minced meat.
Tomatoes, peeled and cut into pieces, put in minced meat. Cover the container with a lid, simmer over low heat for 10 minutes. At the end of languishing, add chopped garlic. Balance the taste by the amount of spices and salt.
Prepare the sauce for the lasagna. Pour the flour fried in butter with milk and create a homogeneous mass from all the components, resembling sour cream in density. To do this, just hold the sauce on the fire for 5-7 minutes after boiling.
In a pan protected from sticking with oil or parchment, start laying layers of lasagna. First - a layer of zucchini, followed by minced meat filling and part of the sauce. Repeat this until you run out of food.
Grate the cheese and sprinkle it over the top of the layered preparation of the dish. Bake lasagna for 20 minutes at 180 degrees. After turning off the oven, hold for another 10 minutes and serve in portions. Creamy garlic sauce and fresh bread are perfect for zucchini lasagna.

Bon Appetit!

Step by step recipe for lasagna in tomato sauce

The sauce for this dish is prepared on the basis of tomato juice, but you can also use fresh tomatoes chopped in a blender. Tomato notes will prevail in lasagna, and the cheese crust will give a creamy touch of taste.

Ingredients:

Lasagna plates - 1 pack (300-400 g).
Minced meat - 500 g.
Tomato juice - 0.5 l. or tomatoes - 700 g.
Cheese - 300 g.
Onion - 1 head.
Garlic - 3 cloves.
Vegetable oil, salt, pepper, basil.

Cooking process:

First of all, prepare the tomato sauce. To do this, take half a liter of tomato juice, pour it into a saucepan, boil, and then evaporate a little for 10-15 minutes. Add dried basil to it. If you use tomatoes, you need to remove the skin from them, pass through a blender, and then place in a pan and simmer for 10-15 minutes over low heat. After salt the sauce and season with basil.
Fry minced meat in a frying pan along with small onion cubes. If the minced meat is dry, you can pour in a few tablespoons of water and simmer it under the lid. At the end of cooking, add chopped garlic, salt and pepper to the minced meat, make sure that there are enough flavor enhancers.
Coarsely grate the cheese and set aside. Since it will be needed not only for sprinkling the top, but also for the layer, its volume can be increased.
Grease a deep thick-walled form with oil. Lay out the lasagna plates, then a few tablespoons of the sauce, then the minced meat and a thin layer of cheese. Continue this alternation until the supply of products runs out.
Top the lasagna with cheese and pour over the remaining sauce. Bake the dish for 25-35 minutes in the oven with a temperature of 180-190 degrees. Serve with your favorite vegetables - fresh or pickled.

Bon Appetit!

Homemade eggplant lasagne with minced meat

In this recipe, the lasagne plates are replaced with layers of eggplant. Since this vegetable goes well with all the products that make up the lasagna, the dish is delicious. An important point in its preparation is the preparation of eggplant, the removal of excess bitterness from them.

Ingredients:

Eggplant - 0.4 kg.
Tomatoes - 0.3 kg.
Onion - 0.1 kg.
Minced meat - 0.5-0.6 kg.
Cheese - 200 g.
Basil, oregano, marjoram - ¼ tsp each
Salt, pepper, vegetable oil.

Cooking process:

Before cooking, cut the eggplant into longitudinal plates 2-3 mm thick. Put them in a bowl with water, salt and leave for 20-30 minutes. At the end of the specified time, rinse the eggplant plates removed from the salt water. Let them dry, and then fry in a pan so that they become transparent. It is important not to overexpose the vegetable in the pan.
Engage in minced meat: fry it with onions until golden brown and moisture evaporates. Add a little salt and pepper - it is better to make up for the lack of these components at the end of cooking.
Boil the tomato sauce. To do this, prepare the tomatoes: remove the skin from them, chop in a blender and boil in a container under the lid for about 15 minutes. Add basil, oregano and marjoram to the sauce, as well as garlic passed through the garlic.
Put a layer of eggplants in a form prepared for use in the oven. Then spread some of the minced meat over it and pour some tomato sauce over it.
Repeat the sequence of laying out the layers several times, and cover the last one with thickly grated cheese. If you like more calories, you can “draw” a mayonnaise mesh in front of the cheese layer.
Bake eggplant lasagna for 30 minutes in the oven at 180-190 degrees.

Bon Appetit!

How to cook lasagna with minced meat in a slow cooker

In a slow cooker, lasagna is prepared quickly and simply, the only caveat: it is difficult to choose sheets according to the shape of the bowl of the unit, but they can be broken. The rest of the recipe is almost no different from the classics. It also uses minced meat, a mixture of cheeses and Italian herbs.

Ingredients:

Minced beef - 500 g.
Lasagna plates - 400 g.
Onion - 1 head.
Tomatoes - 300 g.
Garlic - 3 cloves.
Sugar - 1 tsp
Tomato sauce - 100 g.
A set of cheeses: mozzarella, ricotta, parmesan - 150 g each.
Italian herbs - 1 tsp
Salt, olive oil, pepper.
Parsley greens.

Cooking process:

Before sending the lasagna components to the slow cooker, you need to prepare some products. So, minced meat must be fried in a pan with onions for several minutes, without overcooking it. Add the garlic, salt and Italian herbs to the pan. Turn off the stove and let the meat rest while the tomatoes cook.
Pass the tomatoes through a blender. Whether it is necessary to first remove the skin from them - decide for yourself. Still, in a blender, it will be crushed as much as possible and is unlikely to spoil the consistency. After the tomatoes you need to put in a pan with minced meat. Turn on medium heat, add a spoonful of sugar and simmer the mass under the lid for 15 minutes.
Crumble ricotta cheese and mix with grated parmesan and finely chopped parsley.
After greasing with oil, pour a few tablespoons of tomato sauce into the multicooker bowl (you can use ketchup).
Line the bottom of the bowl with lasagne sheets, breaking some of them up to form a single layer.
After that, lay a layer of minced meat with tomatoes on the plates.
Grate mozzarella or cut into strips and place a layer of it on the minced meat, and then sprinkle with ricotta with parmesan and herbs. So repeat the layers several times. Finish the styling, of course, with cheese.
In the multicooker, set the "Baking" mode. Close it with a lid and cook lasagna for 40-45 minutes at a temperature of 120 degrees.
Serve lasagne with chopped greens in portions.

Bon Appetit!