Lasagna is an Italian dish that can be called casserole. It is always prepared in layers of pieces of dough and filling. Inside you can
to lay down a variety of products, but it is especially possible to climb with Bolognese meat sauce. By the way, this is what this option is called.
Lasagna "Bolognese" - general principles of preparation
• Lasagna sheets. Dough is usually bought at the store. The amount depends on the size of the shape and the height of the casserole. But usually do three
layer. Sheets need to be boiled in boiling water for several minutes. The exact preparation method is described on the packaging, it may vary, depending on
manufacturer. Sometimes the sheets are boiled for 2 minutes, sometimes 5-7. In any case, they need to be prepared in small portions, then laid out in
wide dishes so that nothing sticks together.
• Bolognese. This sauce is fried minced meat with tomatoes, onions and other vegetables. Mushrooms are often added to it,
celery, olives, below there are different recipes.
• Bechamel. Milk sauce with flour and butter. It is used in layers and for pouring lasagna from above. Preparing fast and easy, great
stored in the refrigerator for two days.
• Assembly. Lay the lasagna in a greased form or in a high baking sheet in layers, starting from the leaves, also finish with dough,
pour bechamel and sprinkle with cheese.
• Roasting. Prepare the collected dish in the oven at 180-190 degrees for about 30-50 minutes, depending on the recipe. Sometimes cover
foil, so that moisture evaporates less, the dish will turn out juicier.
Simple climbing "Bolognese"
The recipe for the most common lasagna with Bolognese sauce and Bechamel. Use any minced meat at your discretion.
Ingredients
• finished dough sheets;
• 2 onion heads;
• 700 grams of minced meat;
• 200 grams of milk or cream;
• 2 tablespoons of oil;
• 50 grams of butter;
• 2 tablespoons of white flour;
• 3 tomatoes;
• 150 grams of cheese;
• salt, pepper, oregano.
Cooking
1. Pour vegetable oil into a pan, add minced meat to it, and start frying. Cut the onion into small cubes,
pour into the pan. Cooking together for about five minutes.
2. Pour boiling water over the tomatoes, after making cuts on the skin. After a minute, rinse with cold water, remove the skin,
cut into cubes and add to the minced meat. Stew together a few more minutes, season with salt.
3. Cooking bechamel sauce. It can be made with milk or cream. Fry butter flour in butter, add milk or cream,
stir, when boiling, throw salt, pepper. Turn off.
4. We spread half the bechamel to the bolognese, add oregano, stir.
5. We collect lasagna. Letters prepare according to the instructions. We put in an evenly greased form in olive oil, do it lightly
overlap. We spread a layer of bolognese meat sauce on the sheets, sprinkle with grated cheese and repeat again.
6. Lay out the sheets on top and pour the bechamel sauce that remains. Leveling.
7. Cover the form with foil, put in the oven for 20 minutes. We get it, fill it with cheese on top, bake another 15 minutes.
Lasagna Bolognese with meat and vegetables
The recipe for a more complex, but tasty and juicy filling for the Bolognese lasagna. If there are no vegetables, then you can not put or replace.
We prepare the sheets according to the instructions.
Ingredients
• 500 g of minced meat;
• 2 onion heads;
• 1 carrot;
• 2 tablespoons of flour;
• 45 g oils;
• 2 stalks of celery;
• 300 ml of milk;
• 140 g of cheese;
• 2 tomatoes;
• 1 pepper.
Cooking
1. Cooking bolognese with vegetables. Fry chopped onions and diced carrots, it is better not to use the grater. In a couple
minutes add celery, a minute later Bulgarian pepper. As soon as all the moisture evaporated from the vegetables, you can lay the stuffing. With him
cook no more than five minutes.
2. Now the tomatoes. You can remove the peel and cut into cubes, as in the previous recipe. Or simplify: cut in half, rub so
to get rid of the skins. We send it to the pan, simmer for about three minutes, add salt, pepper, Italian herbs and turn it off.
3. We make bechamel: we send the butter to melt. Put the flour in cold milk, mix thoroughly, pour into
a frying pan. Boil for about three minutes, spices to taste.
4. We assemble in the form: grease the bottom, lasagna leaves, a thin layer of bechamel, bolognese with vegetables, a little cheese, literally one spoon.
We repeat one more time. We put the dough upstairs, pour the bechamel, at least half should remain.
5. Bake for 30 minutes. We take out, sprinkle with cheese, cook another quarter of an hour.
Lasagna Bolognese with champignons
For such lasagna it is better to take fresh mushrooms. If the mushrooms are frozen, it will take a long time to evaporate excess moisture.
Ingredients
• 500 g of minced meat;
• 250 g of champignons;
• 400 ml of milk;
• 3-4 tomatoes;
• 2 onions;
• 30 g flour;
• 50 g of oil drain. (for bechamel);
• 140 g of cheese;
• dough, spices.
Cooking
1. Onion cut into cubes, mushrooms slices, put in a frying pan and fry all together for about five minutes. As soon as the water leaves
add minced meat. Cooking about the same amount of time over moderate heat.
2. Cut the peeled tomatoes, add to the filling. Cook a couple of minutes after boiling, season with salt and pepper, turn off.
3. We are engaged in the preparation of bechamel: in oil, fry flour, pour milk, boil for two minutes, pepper, pour a little salt and
warm up a little more.
4. We rub cheese.
5. We spread the usual lasagna: grease the sheets with bechamel, spread the bolognese with mushrooms, sprinkle with cheese, repeat the layers. From above
bechamel, cheese.
6. Cover with foil, cook for about half an hour. Then we still brown for several minutes, removing the foil. Now the temperature can be
add up.
Lasagna "Bolognese" from thin Armenian lavash
Thin Armenian pita bread can use the dough of classic leaves, but the assembly technology will be different.
Ingredients
• 700 g minced meat;
• 150 g of tomato puree;
• 150 g of onion;
• 2-3 sheets of pita bread (depending on size);
• 550 g of milk;
• 110 g of oil;
• 100 g flour;
• 150 g of cheese.
Cooking
1. Cooking bechamel. It is needed here more, since pita bread is relatively dry. Heat the oil, mix the flour with half the norm
milk, pour, warm and dilute with the remaining milk. Salt, throw a pinch of nutmeg, warm up a couple of minutes.
2. Cooking the filling. Fry onion with minced meat, pour in tomato puree. Or add chopped tomatoes.
3. Cheese just rubbed with large chips.
4. Cut the pita bread. You can make small pieces, like selling dough in a store. Or just cut out three sheets of
internal size of the form.
5. Lubricate the bottom of the mold with bechamel, put pita bread and also lubricate from this side. We spread the meat layer, a little cheese. Pita
lubricate on one side, cover. Repeat the assembly.
6. Fill the casserole with bechamel, cover with a layer of cheese, bake for about half an hour.
Lasagna Bolognese without bechamel
A variant of lazy lasagna Bolognese, for which you do not need to cook classic bechamel. It turns out that everything can be very simple.
Ingredients
• 700 g of minced meat;
• 3-4 tomatoes;
• 1-2 bulbs;
• oil, spices;
• dough leaves;
• 450 g sour cream;
• 1 egg;
• 1 clove of garlic;
• 150 grams of cheese;
• 1.5 tablespoons of flour.
Cooking
1. Cooking Bolognese: fry the onion and minced meat, season with chopped tomatoes and spices.
2. Prepare lazy sauce: beat the egg, add sour cream, flour, garlic, seasonings to taste. Stir thoroughly.
3. We collect lasagna: sheets, sauce, meat filling, a little cheese. And we repeat again. Lubricate with sour cream.
4. Bake until light crust. We take out, sprinkle with cheese, bring to readiness.
Lasagna Bolognese with cabbage
The recipe for a very juicy and delicious lasagna "Bolognese" with a bias in Russian cuisine. White cabbage is used, but similar
recipes with chopped broccoli inflorescences. Sometimes they cook lasagna with slices of zucchini and eggplant.
Ingredients
• 550 g of minced meat;
• 2 onions;
• 3 tomatoes;
• 130 g of cheese;
• 300 g of cabbage;
• carrot;
• dough sheets;
• 450 ml of milk;
• 70 g flour;
• 100 g of oil;
• spices.
Cooking
1. Fry flour in butter, dilute with milk, boil milk sauce for a couple of minutes, this will be enough. Remove from heat. Spice
taste.
2. Prepare the filling of Bolognese: fry the onions, add carrots, and after a minute minced meat. Cook until it brightens.
We chop the cabbage into strips, mash it with our hands, spread it after the minced meat. Fry it all together. Rub tomatoes, season Bolognese, warm
a few minutes, salt and pepper.
3. Spread the dough, spread with milk sauce, then distribute the filling layer and cheese. We assemble in a similar way
second layer. Pour with the remains of milk sauce, cover with cheese, bake until tender.
Lasagna "Bolognese" - useful tips and tricks
• To prevent sticks of dough during cooking, add 1-2 tablespoons of olive oil to the water.
• Carefully read the instructions on the packaging for the lasagna paste. Some manufacturers recommend just soaking the dough
in cold water.
• It is believed that lasagna is better to bake in dishes with thick walls, so it is cooked evenly.
• For real lasagna, it is better to use a mixture of cheese. In the classic version, it is parmesan and mozzarella. But, if such an opportunity
No, you can restrict yourself to a solid Russian or any other grade.
• Italian casserole will be ready in 20 minutes. But real chefs are sure that it must be kept at least 40 in the oven. If
If the top starts to burn, then cover the form with foil or a sheet of parchment.
