Step-by-step recipes for cooking delicious and juicy lasagna with minced meat in the oven

2018-06-11 Natalia Danchishak

Grade
prescription

2587

Time
(min)

servings
(people)

In 100 grams of the finished dish

9 gr.

12 gr.

carbohydrates

14 gr.

205 kcal.

Option 1. Classic lasagna recipe with minced meat

Lasagna with minced meat - delicious and gourmet dish originally from Italy.

Ingredients

• packing sheets of lasagna;
• 100 g parmesan;
• ½ kg minced meat;
• 500 ml of diluted tomato paste;
• 200 g of onions.

Sauce

• 0.5 l of milk;
• nutmeg;
• 50 g flour;
• Bay leaf;
• ½ pack of cream. oils.

Step by step mince lasagna recipe

Saute finely chopped peeled onions until caramel in vegetable oil. Add minced meat, pepper, salt and continue to fry, stirring well, until the meat is ready.

Add tomato paste diluted with juice or water. Simmer without covering. We put dried or fresh herbs, and simmer for a couple of minutes.

Melt the butter in a saucepan. Pour in the flour and lightly fry, stirring vigorously so that it does not gather into a lump. Add milk, stirring thoroughly. Cook for 2 minutes. Season with nutmeg and put bay leaf.

Lay the lasagne sheets on the bottom of the baking sheet. Lubricate the sheets with bechamel sauce. On top lay out the tomato fried with minced meat. Sprinkle with parmesan. Cover with sheets. Repeat layers. Bechamel sauce should be on top. Bake for about half an hour at 180 C. Sprinkle with grated parmesan in the horse.

Before using lasagne sheets, read the directions on the package. As a rule, they require preliminary preparation.

Option 2. A quick recipe for homemade lasagne with minced pita bread

If you want to quickly cook lasagna, replace the sheets with thin pita bread. In addition, this option will make the dish affordable.

Ingredients

• thin lavash;
• 50 ml vegetable oil;
• 250 g minced meat;
• 5 g of granulated sugar;
• cheese - 100 g;
• nutmeg;
• one yellow tomato;
• basil;
• oregano;
• 5 g of tomato paste;
• 250 ml milk;
• 120 g of onion;
• 25 g cream. fat;
• 20 g white flour.

How to quickly cook homemade lasagna with minced meat

Lay out the finely chopped onion into the pan and fry, stirring, for a minute and a half. Add minced meat and cook for three minutes. Pour sugar and put tomato paste. Stir and simmer for a few more minutes. yellow tomato grate and add to the pan. Stir, salt and season with pepper, oregano and basil.

Melt the butter in a saucepan, add flour and stir constantly, breaking up lumps. Pour in half the milk, stirring vigorously, cook for three minutes. Pour in the rest of the milk, season with nutmeg and cook until thickened.

Coarsely grate the cheese. Place a sheet of pita bread in a detachable form. Spread on it meat stuffing and top with sauce. Lay out all the ingredients in this order. Sprinkle large chips on top. Bake ten minutes.

If you want to make the dish less caloric, use low-fat milk. You can take minced chicken. Instead of tomato paste, you can use sauce or juice.

Option 3. Lasagne at home with minced meat

Variant of Italian lasagna with several types of cheese, minced meat and spicy herbs - a dish that will appeal to everyone.

Ingredients

• 8 sheets of lasagna;
• 5 g sugar;
• 450 g lean ground beef;
• two sprigs of oregano, parsley and basil;
• 415 g of tomato sauce;
• a clove of garlic;
• tomatoes in own juice- 400 g;
• bulb;
• 425 g Ricotta;
• ½ stack Parmesan cheese;
• 225 g mozzarella cheese.

How to cook

Chop the peeled garlic and onion. Chop greens. Grate the mozzarella.

Put minced meat and vegetables in the pan. Roast for ten minutes. Add herbs (except parsley), tomato sauce and sugar. canned tomatoes mash with a fork and send to the rest of the ingredients. Boil. Twist the fire and simmer for 45 minutes.

Turn on the oven at 175 C. In a small plate, combine a quarter cup of Parmesan with ricotta. Season with oregano and add parsley. Stir.

Put half of the minced meat sauce in a glass heat-resistant form. Arrange lasagne sheets on top. Cover with half of the cheese mixture. Sprinkle with mozzarella. Repeat layers. The last layer should be mozzarella. Sprinkle Parmesan on top. Send for half an hour in the oven, covered with foil. Then remove it and cook for another quarter of an hour.

It is advisable to give the finished dish some time to rest so that it is properly soaked. Herbs can be used dried or fresh.

Option 4. Simple lasagna with minced meat in the oven

If you want a satisfying and tasty meal for your family, cook lasagna with minced meat. Men will especially like this dish.

Ingredients

• 18 sheets for lasagna;
• 5 g dried herbs;
• 0.5 kg of minced meat;
• 2 g ground nutmeg;
• 400 g fresh tomatoes;
• 50 g of tomato paste;
• cheese - 200 g;
• adjika - 200 ml;
• 100 g of cheese;
• 2 slices of garlic;
• onion - 2 pcs.

Step by step recipe

Boil the lasagna sheets until half cooked. Fry the minced meat olive oil, adding chopped garlic and onion to it, a quarter of an hour. Add tomato paste to the meat roast, pepper, salt and season with ground nutmeg. Stir and simmer over medium heat for two minutes.

Fry a finely chopped onion separately. Add garlic, tomato sauce and finely chopped tomatoes. Season with spices and simmer for two minutes. We take it off the fire.

AT square shape pour half of the tomato sauce. Lay out the lasagne sheets. Cover with fried minced meat and sprinkle herbs. We repeat. Drizzle with tomato sauce. Put in the oven for 20 minutes.

Finely three cheese. We crumble the cheese with our hands. Take the lasagna out of the oven. Sprinkle with cheese and cheese. Bake another ten minutes.

Before using lasagna sheets, read the instructions. In some cases, do not boil them, but simply soak them in water.

Option 5. Lasagna with minced meat and cottage cheese

Lasagna can be not only hearty and tasty, but also healthy if you add cottage cheese and bell pepper. Children will especially like this option.

Ingredients

• onion bulb;
• 15 plates for lasagna;
• two bell peppers;
• 250 ml cream;
• 10 ml of vegetable oil;
• 200 g of homemade cottage cheese;
• greenery;
• ½ kg minced meat;
• 75 g of tomato paste;
• cheese - 200 g;
• ketchup - 50 g.

How to cook

Finely chop the onion and sauté in olive oil until soft. Peel the bell pepper from the stem and seeds. Cut the vegetable into strips. Add to the onion and continue to fry, stirring. Put the minced meat and simmer until crumbly, pepper and salt. Add ketchup and tomato paste. Shut it down a little more.

Coarsely grate the cheese. Leave a little for dusting. Take a deep pan. Pour about 100 ml of cream into the bottom. Combine the rest with cottage cheese and cheese.

Lay the lasagne sheets on the bottom. Spread a third of the minced meat on them. Top with a third of the cream cheeses. Repeat layers. Sprinkle cheese chips on top and send for 40 minutes in the oven, heated to 180 C. Ready meal sprinkle with herbs.

To prevent the lasagna sheets from sticking together during the cooking process, add a little vegetable oil to the boiling water.

Option 6. Homemade lasagna with minced meat without Bechamel sauce

This lasagna recipe is adapted to our taste preferences. For cooking use vegetables, solid and processed cheese, chopped meat.

Ingredients

• taste hot pepper ground;
• 0.5 kg of minced meat;
• small bulb;
• to taste dried basil;
• carrot;
• fresh greens;
• large tomato;
• sheets for lasagna;
• tomato paste - 75 g;
• garlic - 2 slices;
• 50 g mayonnaise;
• 30 g of hard and processed cream cheese.

Step by step recipe

Pass the onion with carrots until soft. Add minced meat and fry until done. Turn off the fire. Chop the tomato and put it in the pan. Put the tomato paste here, season with spices, salt and simmer for about ten minutes. Remove from heat, add herbs and stir.

Pour boiling water into a flat dish. Pour in a little vegetable oil and put layers of lasagne in it. Leave for seven minutes.

In a bowl, combine grated cheese with melted cheese. Season with mayonnaise and squeeze the garlic. Stir. Lay out the layers in one layer on the bottom of the form. Spread half of the fried minced meat on them. Cover with plates and brush with half cheese sauce and cover with stuffing. Repeat layers. Cover with foil and place in the oven for half an hour.

So that the lasagna does not fall apart and turn out to be even and beautiful, lay the layers on the filling crosswise. One layer is across, the other is along, etc.

Option 7. Lasagne at home with minced meat and mushrooms

Lasagna with minced meat - in itself is very tasty and hearty meal. But if you add mushrooms to it, the taste of the dish will also become incredibly fragrant.

Ingredients

• ½ kg of lasagne sheets;
• basil;
• minced meat - 400 g;
• cheese - 100 g;
• two cloves of garlic;
• bulb;
• champignons - 250 g;
• olive oil - 50 ml;
• tomato paste - 200 g.

Sauce

• ½ l of milk;
• nutmeg;
• butter. - ½ pack;
• Bay leaf;
• flour - 50 g.

Step by step recipe

Fry onion and garlic, stirring, until soft. We clean the mushrooms, chop them into cubes and send them to the pan. We simmer for five minutes. I put mince. Add tomato, basil, mix and simmer for about forty minutes.

Fry the flour in butter. Boil milk by adding nutmeg and lavrushka. Let it brew for ten minutes and remove the bay leaf. Stirring vigorously, pour into the flour and cook until thickened, stirring constantly.

We spread the layers on the bottom of the form. Spread out some stuffing. Cover with layers, pour sauce and again a layer of fried minced meat. Sprinkle with grated parmesan and cover with layers of lasagna. Sprinkle the assembled dish with cheese. Bake at 180 degrees for forty minutes.

Ideally, lasagna should be cooked in a ceramic or glass heat-resistant dish. It is desirable that it be square in shape.

Option 8. Lasagna with minced meat in the oven with zucchini

Zucchini will add lightness to the dish. At the same time, your guests will not even guess that you used this vegetable to make lasagna.

Ingredients

• 300 g Parmesan cheese;
• 2 onions;
• sheets for lasagna;
• olive oil;
• 2 carrots;
• ½ stack dry red wine;
• 50 g parsley;
• 75 g of tomato sauce;
• small zucchini;
• ½ kg minced meat.

Sauce

• 75 g flour;
• 3 g of nutmeg;
• 75 g fat creamy.;
• dried italian herbs;
• 300 ml milk 1%.

How to cook

Finely chop the onion. Clean the carrots and zucchini and grate coarsely. Chop the parsley.

Fry minced meat until crumbly. Pepper and salt. Add vegetables and continue to simmer, stirring occasionally, for ten minutes. Add tomato sauce and simmer for 20 minutes over low heat. Finally, pour in the wine and remove from heat.

Pass the flour in butter. Pour milk in a thin stream, stirring vigorously. Season with spices and nutmeg. Boil the lasagna sheets according to the instructions.

Pour a few tablespoons of sauce into the bottom of the mold. Lay out the lasagna sheets. Spread half of the stuffing on them. Pour sauce over and sprinkle with cheese chips. Repeat layers. Top the dish with sauce and sprinkle with cheese. Put in the oven for forty minutes and bake at 180 C.

Classic lasagna is prepared with a mixture of mozzarella and parmesan cheeses. It is she who will give a characteristic aroma and juiciness.

Option 9. Lasagne with minced Bolognese

Pretty simple, but at the same time interesting recipe lasagna with minced meat.

Ingredients

• lasagna sheets.

Bolognese sauce

• to taste greens;
• two tomatoes;
• 80 ml of red wine;
• 50 g tomato paste;
• 400 g minced meat;
• three cloves of garlic;
• 5 g of Provence herbs;
• bulb;
• carrot;
• bell pepper.

bechamel sauce

• two stack. milk;
• 3 g French grain mustard;
• 30 g flour;
• 3 g nutmeg;
• 230 g Eddam cheese.

Step by step recipe

For the bolognese sauce, cut the vegetables into cubes. Chop the garlic finely. Chop greens. Grate the tomato. Add the pasta and herbes de Provence to the mixture. Roast vegetables for strong fire Ten minutes. Add minced meat, garlic and mix thoroughly. Roast for eight minutes. Put tomatoes and greens. Simmer for five minutes. Pour in the wine and simmer over low heat for a quarter of an hour.

Prepare the lasagna sheets according to package directions.

Melt the butter over low heat. Add flour and fry for a couple of minutes. Pour in the cold milk slowly while stirring vigorously. Salt and season with nutmeg. Simmer until thickened, stirring constantly. Add grainy mustard. Stir and turn off the fire.

Grease the bottom of the mold with oil. Arrange the sheets of dough in one layer. Spread the bolognese sauce on them, sprinkle with cheese, pour over the sauce. Repeat, layers. Serhu dish generously sprinkle with cheese and pour over the sauce. Bake for 35 minutes at 200 C.

Be sure to pour a little sauce on the bottom of the mold so that the bottom sheets do not remain damp.

Option 10. Lasagna with minced meat in the pancake oven

If you were unable to purchase ready-made sheets for lasagna, you can replace them with thin pita bread, or use them to make pancakes.

Ingredients

• 5 pancakes;
• 300 g minced beef;
• clove of garlic;
• 50 g of tomato paste;
• 5 g dry Provence herbs;
• 10 g parsley;
• 10 g of a mixture of peppers;
• 110 g cheese.

Sauce

• 50 ml of milk;
• 10 g French mustard;
• 40 g plum oil;
• flour - 50 g;
• 3 g of nutmeg.

How to cook

Knead the dough and bake the right amount of pancakes. Fry flour in melted butter. Pour in milk, stirring constantly, salt, add mustard. Heat, stirring constantly, until thickened. Finish with nutmeg

Fry chopped onions and carrots. Add garlic and minced meat. Cook, kneading well, until cooked. Turn off the heat, add the tomato and stir.

Grease the bottom of the form with bechamel sauce and lay out the pancake. Arrange minced meat on top, sprinkle with grated cheese and sprinkle with Provence herbs. Drizzle with sauce. Continue shaping the lasagna in this order. Grease the last pancake with sauce and sprinkle generously with cheese. Bake for 20 minutes at 200 C.

Bechamel sauce can be mixed with fried minced meat. In this case, it will not be necessary to lubricate each layer.

Option 11. Lasagna with minced meat and smoked brisket

Lasagna with minced meat is a juicy, hearty and incredibly tasty Italian dish.

Bolognese Sauce Ingredients

• 400 g minced meat;
• tomato paste - 50 g;
• dry red wine - 200 ml;
• 25 g butter;
• 200 ml of meat broth;
• 100 g smoked brisket;
• carrot;
• bulb.

bechamel sauce

• 100 g butter;
• 3 g of nutmeg;
• parmesan - 100 g;
• 1000 ml of milk;
• 80 g flour.
• sheets for lasagna;
• mozzarella - 200 g;
• parmesan - 150 g.

Step by step recipe

Chop the vegetables finely. Cut the brisket into strips. Heat the oil mixture in a skillet. Add brisket and fry for a minute. Put the mince and fry, stirring, until tender. Pour in the wine and simmer for two minutes, pour in the broth and add the tomato paste. Cover and simmer for forty minutes.

Fry flour in melted milk. Pour in, stirring, a liter of warm milk. Stir to break up any lumps. Salt and season with nutmeg. Pour in 100 g of parmesan. Stir. Boil for eight minutes.

Pour some bolognese sauce into the bottom. Lay out the sheets. Put the fried minced meat and pour over the bechamel sauce. Place the thinly sliced ​​mozzarella, cut into thin plates. Sprinkle with grated parmesan. Repeat layers. Sprinkle the finished dish with parmesan. Cover with foil and put in the oven for half an hour. Remove the foil at the end.

You can add absolutely any products to the filling. It can be vegetables, smoked meats or seafood.

Option 12. Lasagna with minced meat in the Florentine oven

Interesting lasagna. It is prepared in the form of rolls stuffed with cheese, in minced meat and tomato sauce.

Ingredients

• 3 g dill seeds;
• 12 sheets of lasagna;
• 425 g ricotta cheese;
• 7 g of a mixture of Italian herbs;
• stack grated parmesan;
• egg;
• 280 g frozen spinach.

Meat filling

• 450 g minced pork;
• bunch of parsley;
• 250 g of ham;
• 2 slices of garlic;
• 115 g bacon;
• 2 bulbs.

Tomato sauce

• 600 g of tomatoes in their own juice;
• 10 g brown sugar;
• 250 ml dry red wine;
• 3 slices of garlic;
• 20 ml olive oil;
• 10 g of tomato paste.

Step by step recipe

Chop the ham and bacon. Finely chop the onion and garlic. We chop the parsley. Fry the bacon until crispy. We take it out with a slotted spoon and transfer it to a disposable towel. Drain the fat from the pan and heat it up again. Put garlic, onion and minced meat. Simmer until meat is cooked. Add ham, bacon and parsley. Cool down.

Cut peeled tomatoes. We crush the garlic. Heat up the oil in a saucepan. Add garlic and fry for four minutes. Add tomatoes, pasta, wine. Pour in brown sugar. Bring to a boil and turn off the fire. Boil for forty minutes until the mixture is reduced.

Lightly beat the egg. Leaves are lightly boiled. Turn on the oven to 175 C. Add to egg mixture ricotta, spinach and cheese. We mix. We spread cheese filling lasagna sheets and roll up short side.

Mix minced meat with tomato sauce and season with Italian herbs. Lay half out in a rectangular shape. We put the rolls here and pour the remaining sauce. Sprinkle with cheese shavings. Cover with foil and put in the oven for an hour and a half.

Serve lasagna straight to the table. Sprinkle generously with cheese chips before baking.

Lasagna is an Italian version of a casserole, where all the products are laid out in layers, poured with plenty of sauce and sprinkled with cheese. There are a lot of lasagna recipes, they are both meat and vegetarian, but all of them are necessarily prepared using special lasagna sheets. Today I offer you my version of lasagna - with minced meat.

Bolognese sauce is usually used for lasagna, it gives the whole dish a creamy and delicate texture. Cheese should be taken hard like Mozzarella, Gouda. Minced meat for lasagna is better to take pork and beef, it is best to scroll the minced meat in a meat grinder twice. Spices can be added to your taste, I prefer Provencal herbs and nutmeg.

To prepare lasagna with minced meat in the oven, we will prepare all the products according to the list. Please note that the quantities listed are for 2 servings.

We rub the carrots on a medium grater, chop the onion and garlic small cube.

Fry the onions, carrots and garlic in butter until the onions are soft, using only 20 g of butter. We spread the minced meat to the vegetables, salt and pepper it.

Add nutmeg and Provence herbs.

Fry the minced meat, stirring, breaking up the lumps of minced meat. Cut the tomato into small cubes, put the pieces of tomato in the pan, also add to the minced meat tomato puree. Simmer everything together for 20 minutes.

While the minced meat and vegetables are stewing, prepare the Bolognese sauce. To do this, put the remaining butter, put the saucepan on the fire and let the oil bloom. Add flour to butter.

Mix the flour and butter well, pour in the cream, add the nutmeg, salt and pepper the sauce to taste.

Using a whisk, beat the sauce until smooth and put on fire, warm it up, but do not let the sauce boil. Set the sauce aside from the heat.

Now let's assemble the lasagna. I always cook lasagna in portioned forms. This is so convenient, because you do not need to cut the lasagna later before serving, but you can immediately serve it in the form. The layers are repeated and follow in this order:

Sauce - lasagna sheet - minced meat - sauce - grated cheese.

The exception is the last layer of lasagna, which I will describe.

After the cheese, put a layer of lasagne sheets.

Now spread the minced meat in a thin layer and distribute it over the surface of the sheet.

Pour the sauce over the layer of minced meat and sprinkle with hard grated cheese again.

Lay out the lasagne sheets again.

Spread the remaining sauce and sprinkle the top well with grated cheese.

We send the lasagna with minced meat to the oven for 30-40 minutes and bake at a temperature of 160 degrees.

Lasagna turns out very juicy, with enough sauce, with a fragrant meat layer.

If you cook lasagna in a large form, after you take out the form with the finished lasagna from the oven, let the dish cool for 10-15 minutes and only then cut into portions, then you will keep the layers and the shape of the piece will not be deformed.

Bon appetit!

Lasagna is an Italian dish that is made from several layers of dough, between which there can be the most different stuffing. 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:

1. So that when cutting it does not fall apart, lay the sheets of pasta on top of each other crosswise.
2. 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.
3. Sauce for cooking, as a rule, use tomato or bechamel and others based on it. Bolognese sauce and various others are also popular.

AT perfect climbing combine the tastes of sauce, filling and dough. To get a good result, dry lasagna sheets 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

1. Peel the onion and garlic and then finely chop
2. Saute chopped onion and garlic in olive oil
3. Add grated carrots on a coarse grater to the pan, and fry a little
4. Add minced meat to the fried vegetables, mix thoroughly, cover and simmer for 15 minutes
5. Salt the fried minced meat with vegetables, add grated tomatoes to them, mix everything and simmer for a few more minutes
6. Now let's prepare the sauce. Melt the butter over low heat and slowly add the flour, stirring constantly with a whisk
7. Pour in the milk and stir constantly for 5 minutes until thickened.
8. Grease a baking dish with olive oil and place a sheet of lasagne on the bottom
9. Spread 1/3 of the minced meat in an even layer on the sheet.
10. Brush all over with 1/4 of the prepared sauce
11. Sprinkle 1/3 of the grated cheese on top and top with the next sheet of lasagna
12. Repeat this procedure twice more
13. 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

1. Prepare the bolognese sauce. Fry minced meat in a pan with vegetable oil 5-7 minutes
2. Add finely chopped tomato pulp and fry everything for about 5 minutes
3. Add the contents of the MAGGI pasta sachets in tomato-meat bolognese sauce and 500 ml of water to the pan
4. Bring everything to a boil and simmer over moderate heat for 10 minutes, stirring occasionally.
5. Prepare the bechamel sauce. Melt the butter in a saucepan, add the flour and fry over medium heat, stirring constantly, about 3 minutes
6. 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
7. 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
8. 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
9. 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

1. You can take any pita bread and, if necessary, cut the sheets a little to fit the shape
2. Let's cook 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
3. 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
4. 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
5. Let the lasagna stand in the form for 15-20 minutes, so it will be easier to cut

vegetable lasagne

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

1. Preparing the bolognese sauce. Saute minced chicken with onions and dried herbs
2. When the minced meat "grabs", add the tomatoes in their own juice, salt and chopped garlic. Simmer everything until it thickens
3. 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.
4. 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.
5. 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
6. Spread a spoonful of the bolognese sauce across the bottom of the dish and top it with the first layer of zucchini slices. Alternating zucchini with bolognese sauce and curd mixture, fill out the form
7. Spread the rest of the curd mixture on the surface and sprinkle everything with grated cheese. Bake in an oven preheated to 190 degrees for 30 minutes, covering the form with foil. If during this time excess liquid has collected in the form, drain it, and then let the lasagna bake for another 15 minutes, but without foil.

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 satiety, and the combination 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 considers a dish of three main ingredients: 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:

1. Minced meat is lightly fried over high heat.
2. Peel the skin off the tomatoes and puree them in a blender.
3. Heat milk, add flour, nutmeg and butter. Cook until sauce thickens.
4. To the bottom transparent form Lay out the pasta sheets, pour over the bechamel sauce.
5. We spread the fried minced meat, tomato puree on the plates, again generously grease everything with sauce.
6. Sprinkle with grated parmesan.
7. Repeat the layer of sheets, minced meat, tomatoes.
8. We shift the layers until the sheets run out.
9. 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 according to the classic recipe, but instead of meat we 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 it turns out more tender, juicy, not as high-calorie as the one that is cooked 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 varieties wheat. Horns, tubes, thick vermicelli are suitable - at your discretion.

1. From minced meat, tomatoes, spices, we cook a thick Bolognese sauce.
2. Put the boiled half-cooked pasta on the bottom of the mold.
3. Top with Bolognese sauce.
4. Sprinkle with cheese.
5. Repeat layers two or three times.
6. Sprinkle the last layer generously with grated cheese.
7. Bake in the oven for 15-20 minutes.
8. 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. Lavash lasagna with minced meat is cooked in minutes, and the taste is surprisingly similar to classic version. It cooks faster: pita bread does not require a long 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 as a basis basic recipe. 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. Minced meat is desirable to fry until fully prepared 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.

1. Zucchini (milky ripeness) cut into thin slices.
2. Minced meat is overcooked with a minimum of oil in a frying pan.
3. Add onions, carrots, Provence herbs.
4. In a separate bowl, mix a glass of cream with a tablespoon of tomato paste.
5. Lubricate the form with vegetable oil.
6. Lay out layers of zucchini, minced meat, cheese, repeating layers 2 times.
7. Drizzle each layer with sauce.
8. Sprinkle the last layer generously with cheese.
9. We put in the oven at 200 degrees.
10. 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 that starts to break, revealing tender 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 cooked with minced meat came to us from the very Italian cuisine. Nowadays, this dish has become very popular in Russia, as well as. It's really impossible not to fall in love with her! And this love begins with the very first piece! She is assembled as a designer. Layers of lasagna leaves alternate (in composition and taste, like any other pasta) with sauce and meat juicy minced meat, mainly with Bechamel. There is her a large number of types. Well, today I want to cook, of course, one of the most popular types.

At the very first and honestly to say a deceptive look, this dish may seem complicated and time-consuming, I thought the same about. But in fact, this is not at all the case. Because it is prepared simply, but it will take (well, what can you do) a little more time to prepare it than we would like. But I assure you, the time spent on it is worth it!

If you have not tried this dish yet, then it's time to get acquainted with the preparation of lasagna with minced meat at home! So, the first step is to go to the supermarket and buy lasagna leaves. If for some reason this made it difficult for you, then you can cook them yourself at home.

Lasagna cooked according to the classic recipe

if you love Italian cuisine, in which case they should know how to properly prepare such a dish. This recipe is basically simple and is considered one of the most famous hearty meat dishes in the world.

Ingredients:

Bolognese Sauce:

• Pork - 700 gr
• onion - 1 pc.
• tomatoes - 4 pcs
• garlic - 3 cloves
• olive oil - 2 tablespoons
• basil, oregano - to taste
• black pepper - a pinch
• salt - to taste.

For the bechamel sauce:

• Flour - 50 gr
• butter - 50 gr
• milk - 3 cups
• nutmeg - 1/3
• salt.

For sheets:

• Chicken eggs - 4 pcs
• flour 4 tbsp. spoons
• mozzarella - 300 gr
• parmesan - 100 gr
• salt.

Cooking method:

Peel and cut the onion into half rings, lightly fry it in olive oil.

We install a meat grinder and make minced meat from meat.

Transfer to skillet with onions and cook over medium heat.

In order for the minced meat to brown evenly and not burn it, it is necessary to constantly stir with a spatula and break all large lumps.

We make small cuts on the tomatoes as in the photo and pour boiling water for five minutes.

After we remove the skin from them and grind them in a blender.

Pour basil, black pepper and salt to taste into the prepared meat and pour in the chopped tomatoes. We continue to simmer for 15 minutes.

For sauce:

Melt the butter on the stove in a cup, pour the flour into it and beat thoroughly with a whisk. And then lightly fry.

Pour milk in small portions and mix intensively, add nutmeg, salt.

The mixture should have a consistency similar to pancake batter.

Sift the flour into a bowl and beat in the egg. We knead the dough, you should get a crumb, which we pour onto a clean table and still knead with our hands.

It turns out a fairly elastic dough, which must be wrapped in a film and left for 30 minutes.

Now we need to cut it into strips, approximately equal parts.

We rub cheese on a fine grater and begin to collect lasagna.

For this we need to take suitable shape with a high side, which we coat with bechamel sauce.

And lay out the overlap of the leaves.

Spread the minced meat bolognese sauce on top in an even layer.

All again carefully lubricate the bechamel.

And sprinkle the whole mass with grated cheese.

We lay out the layers in the same order as we did the first time.

We wrap the form with foil (try to be careful not to touch the cheese) and send it to the oven preheated to 180 degrees for 40 minutes. Then remove it and bake for another 10-15 minutes until done.

Remove the dish from the oven and leave to cool slightly.

Lasagna with minced meat according to the classic recipe is ready, cut into portions and serve.

How to make bechamel sauce for lasagna

Ingredients:

• Butter - 50 gr
• flour - 3 tablespoons
• milk - 400 gr
• nutmeg - 1/2 tsp.
• ground white pepper - a pinch
• bay leaf - 2 pcs
• salt - to taste.

Cooking method:

First, fry the sifted flour over medium heat until light golden brown in a dry frying pan.

We also put a little melted butter there and constantly stirring with a spatula, keep on fire for about two minutes.

Then add spices: nutmeg, pepper and salt to taste. Tomim a little more.

At the very end of cooking, add lavrushka, close the pan with a lid, turn off the stove and let it brew for 10-15 minutes until cooked.

It remains only to remove the bay leaf from the bechamel sauce.

And who liked it, cook for health.

Delicious lasagna with chicken and mushrooms

Are you interested in this dish? In that case, this recipe will definitely come in handy for you. It turns out it is quite versatile and suitable for both ordinary family dinner, and for the festive.

Ingredients:

• Chicken fillet - 500 gr
• champignons - 300 gr
• hard cheese - 180 gr
• cream 10% - 100 ml
• sunflower oil - for frying
• Bechamel sauce
• pasta lasagna
• rosemary and coriander - to taste.

Cooking method:

My chicken fillet, boil for 5 minutes, then cool it and cut into small cubes.

Add chopped to this. chicken fillet and add cream.

Stir and simmer for five minutes, add seasonings, salt, pepper to taste.

Now we take a suitable deep baking sheet, grease it with vegetable oil and pour Bechamel sauce on the bottom with an even thin layer, and lay lasagne sheets on top.

We apply the sauce again and lay out the stuffing of fried meat and mushrooms on it.

Sprinkle grated cheese on top.

Cover with lasagna. It is in the same sequence that we repeat the following, upper layers. And we complete the formation of the dish by laying out sheets on which we apply Bechamel and sprinkle with cheese.

We place the seasoned baking sheet in an oven preheated to 180 degrees for 35-40 minutes until cooked.

Our dish is ready, let it cool down a bit and serve it to the table.

Lavash lasagna recipe with minced meat

Lovers of such hearty and delicious dish this simple recipe will come in handy, which is prepared simply and quickly, but in its own way palatability almost indistinguishable from the classical one.

Ingredients:

• Lavash - 3 sheets
• minced meat - 500 gr
• pureed tomatoes - 500 ml
• garlic - 1 clove
• parmesan - 150
• mozzarella - 250 gr
• olive oil - for cooking
• butter - 30 gr
• chili pepper - a pinch
• salt, pepper - to taste.

Cooking method:

Bring the minced meat over medium heat in a pan until golden brown, salt and pepper.

We rub the cheese: parmesan on a fine grater, and mozzarella on a coarse grater.

Finely chop the garlic and fry it in olive oil, sprinkling it with chili pepper.

And pour in the grated tomatoes. Salt to taste, pepper and simmer over low heat for 12-15 minutes until the whole mass thickens.

Lavash must be cut into four even parts, each of them to be equal to the bottom of the baking sheet.

We grease the form with oil and put one sheet of pita bread into it and coat it with tomato sauce.

Spread half the minced meat evenly on top and sprinkle with parmesan. We put the next layer and do the same, only already mozzarella cheese.

In this sequence, we do it again, and on the fourth we put the pita bread on it with tomato sauce and sprinkle with the remaining cheese.

We put the baking sheet in a preheated oven to 180 degrees for 30-35 minutes.

The dish is ready, eat to your health.

Lasagna bolognese with bechamel sauce (video)

Bon appetit!!!