Lasagna

Lasagna is traditionally considered an Italian dish,Although some English scientists attribute the invention of lasagna to their culinary craftsmen. In support of their theory, the British indicate the fact that for the first time lasagna is mentioned in writing in the English culinary book. But anyway, lasagna is an excellent and satisfying dish, which, no doubt, will please everyone! Therefore, if you want to pamper yourself and your loved ones with a delicious dish under the melodic name of lasagna, our recipe will help you.

So, what is lasagna? Lasagna consists of several layers of dough and filling. There are many variations on the subject of the filling and the dough itself, from the meat option to the vegetarian one. We offer you a classic version of meat lasagna with Bolognese and Béchamel sauce. Preparation of lasagna can be divided into 4 stages: preparation of dough, preparation of Bolognese sauce, preparation of Béchamel sauce and the final stage - the actual creation of lasagna. For the preparation of lasagna we will need:
  • Lasagna sheets;
  • 200-250 g. Of Parmesan cheese;
  • Béchamel sauce;
  • Bolognese sauce.

You can make lasagna doughYourself, and you can buy ready-made dough in the store. And with the purchase of ready-made sheets there should be no problems, since practically in any supermarket they are. If you decide to make the dough on your own, then you will need:
  • 600 g of flour;
  • 50 ml. olive oil;
  • 3-4 eggs;
  • water.

Lasagna

First, pour the flour on the table, then into the centerFormed a roller coaster, beat in eggs, pour in olive oil and salt. In order for this mass to be kneaded, add a little water to it. It is necessary to knead until the dough becomes elastic and elastic. When this consistency is obtained, leave the dough for 30-40 minutes at room temperature (do not forget to cover the dough with a towel). After that, divide the dough into 3-4 pieces, and roll them into thin sheets (the thickness should be about 1.5-2 millimeters). The resulting thin sheets are cut in such a way that they fit in with the shape in which you plan to bake the lasagna. Cut the sheets for a while to dry. If you went the path of least resistance and got ready-made sheets, then they can be boiled in slightly salted water. Sheets should be cooked until half cooked, after which they must be dried. This applies to home sheets, but this is optional, because when baking sheets and so steamed.

Read also:
  • How to cook thin pancakes? What products to use and in what quantity?
  • The secret of cooking stuffed pancakes with any stuffing. It will please both adults and children.
  • How to prepare pancakes with milk? A detailed recipe with photos.

One of the main ingredients of lasagna isBolognese sauce, which can be prepared in advance and stored in a refrigerator, or cook specially for lasagna. To prepare the Bolognese sauce you will need:
  • 400 grams of minced meat (culinary experts recommend using a mixture of beef, low-fat pork and chicken meat);
  • 4-5 tomatoes (you can use both fresh tomatoes and pickled);
  • 120-130 ml of milk;
  • 4 cloves garlic;
  • 50 ml of olive oil;
  • 120 ml of dry wine (preferably red);
  • 3 tablespoons of tomato paste;
  • 25 g of butter;
  • 1 carrot;
  • 1 stalk of celery;
  • Ground black pepper, salt, sugar, parsley, basil and other condiments - to taste.

Lasagna

If you decide to use fresh tomatoes, thenThey need to be cut and cooked for a few minutes, after which it is necessary to remove the skin. If you chose marinated tomatoes, then everything is simpler - you just need to take off your skin. With the peeled tomatoes, mash and leave waiting for their turn. Now turn after onions, garlic, vegetables and herbs, which are cut thin. Next, take a deep saucepan, put the butter there and pour olive oil. We put the saucepan on the fire and pour the vegetables cut into it. Fry all this for about ten minutes (vegetables should soften). After that, pour minced meat into a saucepan and mix thoroughly. Then, while stirring, stir fry the mixture for about five minutes. When the mince becomes brown, pour the milk into the pan, increase the heat and stew for 15 minutes, without forgetting to mix thoroughly. During this time, the milk will be absorbed into the meat, after which it is necessary to do the same with the wine. When the wine is absorbed into the meat, add the tomato paste and tomato puree to the pan, and pour in a little water, then pepper and salt. When the mixture boils, make the fire minimal and continue to cook it for another hour 2, not forgetting to stir the contents of the pan every 20-25 minutes. Cover the pan better not close, so that the steam can freely go out. As a result, you will get a thick sauce, the aroma of which will not leave your family members indifferent.

The second sauce we need forPreparation of lasagna, is Béchamel sauce. This sauce bears the name of Louis the Great's King Louis XIV's Chamberlain Louis the Beshamel. True, it is not known whether the marquis is the creator of this sauce, or just someone called a delicious sauce by his name. To prepare this sauce we need the following ingredients:
  • 600 ml of milk;
  • 70 g of flour;
  • 100 g of butter;
  • Salt, ground black pepper - to taste.

Lasagna

To begin with, melt the butter in a saucepan and pour itThere flour. Stir the flour and butter and fry, while keeping the mixture dark, as the sauce should eventually be light. After that, pour the milk into the pan and, stirring it, stir the mixture for about 10 minutes. After this time, the sauce will have a uniform consistency and thicken. Now it's spice! Add pepper, salt and mix thoroughly. You can also add a little nutmeg, but it's an "amateur". Here is our Béchamel sauce ready and you can proceed to the final stage of preparing lasagna.

Here, in fact, everything is ready for cookingLasagna, so proceed to the final part. To begin with, grate the Parmesan cheese on a grater, then grease it with cream or olive oil. Form for baking should be deep enough (now this form is easy to buy in almost any supermarket). Put a small amount of Bolognese and Béchamel sauces on the smeared bottom of the mold. On the layer of sauces put a layer of sheets of lasagna, after which you must again put a layer of sauces. After this, sprinkle everything with grated cheese and lay a layer of sheets of lasagna on top. Often make 6-7 layers, but can do a little more or less, the main thing is that at the top there was a layer of lasagna, on which is placed a layer of Béchamel sauce, sprinkled with grated cheese. The resulting "sliver" cover with foil and put in a preheated oven. Bake the lasagna at 1800C for about half an hour. Minutes for 7-10 to the end, the foil can be removed. In this case you will get a nice appetizing crust on the lasagna. Lasagna is ready, but before serving it is advisable to let it brew for 15 minutes, after which it can be decorated with greens, cut into pieces and after that the prepared dish can be served on the table.