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Minced lasagna without bechamel sauce. Lasagne without béchamel sauce. Spicy bechamel sauce for lasagna

Béchamel sauce is one of the basic sauces of French cuisine, but it is also used to prepare traditional dishes from other countries. For example, Italian lasagna is unthinkable without white sauce, which, in fact, is the world-famous béchamel sauce. By the way, French cuisine was enriched by it thanks to the Italian who was in charge of the royal kitchen of the French monarchs. One way or another, any cook preparing European cuisine must know the recipe for white sauce. However, you don't need to be a great cook to make bechamel sauce for lasagna. The basic recipe is simple, and its variations are not complicated either. It is enough to know a few subtleties to prepare impeccable white sauce in your kitchen.

Cooking features

Making any sauce requires a certain amount of skill. Without knowing the intricacies of the technology, you can get an unexpected result: lumps, large pieces of vegetables, unbalanced taste will ruin your efforts, and the products used will be spoiled. If you have never made bechamel sauce, then you will need the advice of experienced chefs.

The basic white sauce recipe includes only four ingredients: flour, butter, milk and salt. If desired, milk can be replaced with cream and the taste can be supplemented with seasonings. Most often, ground nutmeg is added to the composition, but you can add herbs, pepper, and other spices to it. Showing your imagination is not forbidden, but it is necessary to remember a sense of proportion: spices and herbs used in large quantities can interrupt the main taste of the sauce, and indeed the entire dish.
So that spices and spices can open up, giving their aroma to the sauce, but without interrupting its taste, they are added to already warm milk, and not immediately.
The thickness of the sauce depends on the ratio of the components. For lasagna, a fairly thick sauce made from 0.5 liters of milk and 50–100 g of flour is suitable. For this amount you usually take at least 50–100 g of butter and a pinch of nutmeg.
Do not rush to add flour if you think the sauce is too thin: if you cook it longer, it will thicken.
There are two technologies for preparing bechamel sauce. One method involves frying flour in a dry frying pan and then adding salt and milk to it, the second option involves melting butter in a frying pan and then adding flour and milk. The choice of method depends on what shade of sauce you want to get. In the first case, the sauce will have a creamy tint, in the second case it will turn out almost completely white.
It is best to prepare the sauce in a deep saucepan with a thick bottom. Chefs often use stainless steel cookware that does not have a non-stick coating for this purpose. This is due to the fact that when preparing bechamel sauce, it is necessary to stir vigorously, even whisk, to prevent the formation of lumps. This can damage the non-stick coating. Therefore, if you still use non-stick cookware, you need to purchase a plastic whisk with silicone coating.
The slower you pour the milk into the pan, the easier it will be to avoid lumps forming in the sauce. Therefore, before adding milk, it is advisable to pour it into a jug or milk jug with a convenient neck.

Bechamel sauce can be stored in the refrigerator for two days. To prevent it from drying out, you can pour melted butter on top. Cold sauce must be reheated before use.

Basic bechamel sauce recipe

premium wheat flour – 100 g;
fresh milk (at least 3.2% fat) – 0.5 l;
butter – 90 g;
salt - to taste;
nutmeg - a pinch.

Cooking method:

Add flour to the pan. Fry it over low heat, stirring with a wooden spatula, until it becomes creamy.
Add butter, fry flour with it for 3-5 minutes, stirring vigorously with a spatula.
Pour the milk into the pan in a thin stream, while whisking the sauce. There should not be a single lump in the sauce.
Add salt and nutmeg and stir the sauce.
Continue cooking the sauce, whisking, for another 8 to 12 minutes, until it is thick enough.

After this, the sauce can be used. It should be used hot. If it cools down, the bechamel sauce must be reheated before pouring over the lasagne or brushing the dough.

Bechamel sauce with olive oil

wheat flour – 50 g;
olive oil – 120 ml;
shallots – 75 g;
milk (cow or coconut) – 0.4 l;
allspice – 2 pcs.;
bay leaf – 1 pc.;
nutmeg - on the tip of a knife;
salt - to taste.

Cooking method:

Cut the onion into small pieces.
Heat some oil in a frying pan and fry the onion in it until it becomes soft.
Add flour, fry everything together until the flour turns golden brown.
Pour the remaining oil into the pan and thoroughly mix the contents of the pan with a wooden spatula.
Slowly pour in the milk, stirring the sauce vigorously. When the milk is gone, remove the pan from the heat and whisk the sauce until there are no lumps left.
Add spices to the sauce and add salt. Return to the stove.
Cook the sauce until it reaches the desired thickness.

Before using, remove the peppercorns and bay leaves from the sauce. This béchamel sauce recipe is perfect for vegetarian lasagna. True, the dough for it will also have to be prepared according to a special recipe with your own hands.

Bechamel sauce with dill

butter – 100 g;
wheat flour – 40 g;
high fat milk – 0.3 l;
onions – 100 g;
fresh dill – 50 g;
black pepper - a pinch;
nutmeg - a pinch;
salt - to taste.

Cooking method:

Melt half the butter in a frying pan.
Place onion chopped into small pieces and fry it until golden brown.
Add flour, stir. Fry it with onions for a minute.
Pour in the milk and stir thoroughly.
Add finely chopped dill, salt, pepper and nutmeg.
Cook the bechamel sauce, stirring until it becomes thick enough.
Add the remaining oil. When it is completely melted and mixed with the sauce, remove it from the heat.

The sauce prepared according to this recipe is poured over the lasagna immediately before serving. It will give it a unique aroma.

Spicy bechamel sauce for lasagna

wheat flour – 100 ml;
butter – 80 g;
egg yolks – 2 pcs.;
fish or vegetable broth - 0.2 l;
pickled cucumbers – 100 g;
capers – 25 g.

Cooking method:

Melt the butter, brew the flour in it.
Dilute the dough with broth, stirring thoroughly.
Remove the sauce from the heat and strain through a sieve with a not too fine mesh. To speed up the process, you can use a silicone spatula.
Pour out a little sauce, beat with yolks.
Add the mixture to the sauce.
Finely chop the cucumbers.
Add cucumbers and capers to the sauce.
Stir thoroughly and pour the sauce over the finished lasagna.

Béchamel sauce prepared according to this recipe goes especially well with fish lasagne. It cannot be prepared in advance; it must be used fresh before it cools down. It is important that this recipe can only be used if you managed to get eggs that you are confident are safe.

Sweet bechamel sauce

wheat flour – 50 g;
drinking cream – 0.25 l;
butter – 100 g;
salt - a pinch;
honey – 50 ml;
walnut kernels – 0.2 kg.

Cooking method:

Grind the nuts thoroughly to a paste.
In a dry frying pan, fry the flour until creamy.
Add nuts, fry them for 2 minutes along with flour.
Add oil and fry the nut mixture for 3 minutes.
Add honey and salt, stir.
After a couple of minutes, dilute the thick mass with cream. Whisk until there are no lumps and the sauce has a uniform consistency, then remove the pan from the heat.

Fruit lasagna is rarely prepared, but if you are one of those gourmets, this recipe for bechamel sauce will certainly come in handy.

Bechamel sauce can be used not only for lasagna, but also for other dishes. It is served with meat, fish, mushroom and vegetable dishes.

Lasagna is recognized as one of the most delicious Italian dishes. It is also easy to prepare. This article will talk about how to make lasagna, its recipe, how to prepare bechamel sauce for lasagna, how to make lasagna without bechamel sauce and much more.

Lasagna looks like a layer cake. The layers consist of pasta sheets that are layered one after another along with meat, vegetable or cheese fillings.
If we talk about the benefits of lasagna, it should be noted that this pasta is a dish that should be in the diet of any person almost every day.

Pasta contains durum wheat, which only brings benefits to the body. Also, this flour product usually contains plant fiber, which normalizes digestion and removes toxins from the intestinal tract.

In addition, the lasagna filling itself combines foods with complex carbohydrates (glycogen), and therefore it is perfect for people who want to lose excess weight.

Bechamel sauce

Of course, no lasagna is complete without béchamel sauce. It's very easy to make. There are a large number of sauce recipes. Here are three recipes.
The first recipe for bechamel sauce includes the following set of products:

Preparing the sauce

To begin with, milk is poured into the pan and brought to a boil, then the butter is melted in a separate container.
Flour is added to the butter and stirred with a wooden spatula. Milk is poured into this mixture and everything is thoroughly mixed.
The sauce is heated to a boil and salted.
Then butter is added to it, because the sauce may become covered with a film.

The second recipe for “bechamel” for lasagna includes, in addition to the ingredients listed above, ground nutmeg and pepper. The milk mixture is also boiled and the butter is melted, then everything is mixed into one mass, and then the ground nuts are added. The mixture is brought to a boil and once cooled, used to coat the lasagne.
The third recipe includes broth.
Two glasses of broth are added to the mixture described above, and everything is brought to a boil.
There are also sauce recipes that add capers, egg yolks, tomatoes and vegetable oil. It all depends on your imagination.

Cooking lasagna

Lasagna itself is also made in various ways. There are many options for preparing lasagna.
Let's talk about meat lasagna with bechamel sauce, lasagna with minced meat and bechamel sauce, and bolognese lasagne with bechamel sauce.
Ingredients for lasagna:

Let's prepare our lasagna

First, peel the onions and garlic, cut them and fry them in a frying pan.
To these are added grated carrots and tomatoes, which are previously peeled (tip: you can get rid of the peel by simply pouring boiling water over the fresh tomatoes).
Minced meat is also added to the vegetable mixture.
The filling is salted and peppered to taste and heated over the fire until fully cooked.
While the ingredients for the lasagna are stewing, grate the cheese and prepare the bechamel sauce.
The pasta sheets are not cooked until fully cooked (this is what real Italian chefs do).
After everything is ready, sheet pasta is laid out on a baking sheet and coated with sauce, and then with meat and vegetable garnish. Cheese is placed on each layer. The oven is heated to two hundred degrees, and the dish is sent there for twenty minutes.

Lasagna is ready.

Lasagna with minced meat and bechamel sauce can be prepared according to another recipe. This recipe requires the same ingredients as the previous one, but this dish also adds red wine and lettuce. Red wine is added to the vegetable mixture fried over the fire to taste, and everything is simmered for about five minutes. Red wine will make your vegetables softer and more refined.

The salad is laid out under the cheese layer.

Lasagna Bolognese

Lasagna Bolognese is prepared like regular Italian pasta with meat filling, but several types of meat are added to it.
So, for this dish you will need:

large pork ham 300 grams;
half a chicken.

Step-by-step preparation

Both types of meat are separately minced in a meat grinder.
After both types of meat have acquired the appearance of minced meat, they should be fried.
Chicken is fried with tomatoes and onions, and pork is fried with finely chopped garlic.
They are then mixed and spread on cooked pasta sheets. Thus, we have a bolognese sauce for lasagna.
Then the entire culinary masterpiece is sprinkled with Parmesan and other cheese (of your choice) and placed in the oven for thirty minutes.

Tomato sauce

It's no secret that lasagna is covered in tomato sauce. We'll tell you how to make tomato sauce for lasagna below.
For Italian tomato sauce you will need:

several kilograms of tomatoes;
forty grams of salt;
a glass of sugar powder;
two tablespoons of acetic acid;
a teaspoon of pepper, paprika, basil, cinnamon, cloves and soup seasoning.

Preparing the sauce
The tomatoes are minced in a meat grinder or blender without the skin, and then simmered over low heat until boiling along with seasonings.
So, making lasagna is quite simple - you need to use your culinary skills and imagination, since there are a lot of options for the dish. Often, the Italian culinary product is supplemented with bechamel sauce, which includes mushrooms, processed cheese, tomatoes, cinnamon and much more. Russian craftswomen like to add a couple of eggplants, spinach, ricotta, pine nuts, parsley, salmon, shrimp, cabbage, zucchini and much more to the lasagna itself.
Without a pasta sheet, housewives improve the usual lasagna and prepare it from puff pastry, pita bread, regular dough, or even from cabbage leaves. There are a lot of variations, as many chefs around the world love to prepare this amazing dish.

Huge scope for culinary experiments is provided by housewives with such a dish as lasagna. The recipe for preparing it at home is published below. These are selected options with various components - meat, poultry, vegetables, which will allow you to diversify the menu.

According to this recipe, the filling for the treat in question will be based on minced beef. Take half a kilo of it. Other ingredients: 14 sheets of dough, 420 ml of tomato sauce, onion, 70 g of Parmesan, half a stick of butter, 2 large spoons of flour, 4 tbsp. fat milk, salt.

To prepare the sauce, flour is fried in butter. Milk is slowly poured into the resulting mass. After boiling, the liquid is cooked for 12-14 minutes until thickened. You can add salt and white pepper to taste.
The minced meat is finely kneaded with a fork and fried with onion cubes. Next, it is poured with tomato sauce and simmered for about 20 minutes.
Layered sheets of dough - sauce - meat filling - grated parmesan are laid out in a greased form. They repeat until the food runs out. The last layer will turn out cheesy.

Lasagna with minced meat is baked in the oven for 25 minutes.

Chicken recipe

This delicate and simple dish is prepared very quickly, and its taste will definitely delight both guests and family. Ingredients: 12 sheets of dough, 1 tbsp. heavy cream, chicken breast, half a stick of butter, 900 ml of milk, 3 large spoons of flour, 300 g of any hard cheese and 130 g of Parmesan, a pinch of nutmeg, salt.

Poultry fillet is boiled in salted water and finely chopped.
Both types of cheese are grated on a coarse grater.
The chicken is poured with cream and simmered in a frying pan until the liquid thickens. You can immediately add salt to taste.
To make the sauce, flour is fried in melted butter (until golden), then hot milk is poured into the ingredients. The ingredients are mixed well so that no lumps appear.
The sauce is seasoned with salt and nutmeg and then simmered until it thickens.
The mold is greased with the resulting mixture. Next, the first sheet of dough is laid out on it. The layers will be as follows: dough - chicken - two types of cheese - sauce. They repeat until the food runs out.
Bake for 55 minutes in a very hot oven.

The finished dish is served with chopped herbs.

With added mushrooms

You can diversify the traditional Italian recipe by adding champignons. You need to take half a kilo of mushrooms. Ingredients: a pack of lasagna sheets (250 g), 600 g minced chicken, onion, 380 g hard cheese, 1 tbsp. sour cream, salt, 900 ml of milk, 4 large spoons of light flour, half a stick of high-quality butter.

The chicken is boiled until cooked and cut into small pieces.
Finely chopped onion is sautéed until appetizingly golden. Next, the vegetable is fried with thin slices of mushrooms until the latter are ready.
In a separate frying pan, fillet pieces are poured with sour cream. The mass is salted and simmered for 7-8 minutes.
To make the sauce, flour is fried in butter, then milk is poured in, and the mixture is simmered until thickened.
The products are placed in the mold in the following order: sauce - sheet of dough - chicken with sour cream - sauce - grated cheese - sheet of dough - mushrooms with onions - sauce - grated cheese.
The last leaf is generously poured with sauce and sprinkled with cheese.
Cook for 45 minutes in a hot oven.

Lasagna can be served hot or cold.

Vegetarian lasagne with vegetables

For vegetarians there is a separate easy recipe for the dish under discussion. Ingredients: 6 sheets of dough, half a jar of pitted olives, carrots, large bell peppers, 2 tomatoes, 160 ml of water, 2 large spoons of tomato paste, salt, 2 small. spoons of granulated sugar, a mixture of Italian herbs, ready-made bechamel sauce, 180 g of Adyghe cheese and 320 g of any hard cheese.

Grated carrots, sweet pepper slices and tomato cubes are fried in heated oil.
When the vegetables have softened enough, you can salt, sweeten, add water, tomato paste and Italian herbs. The mass will simmer for 7-8 minutes.
Each layer of dough is smeared with sauce, then poured with vegetable filling, sprinkled with a mixture of two types of grated cheese.
The last of them is decorated with halves of olives.
Bake for 45 minutes.

If you wish, you can not fry the tomatoes, but simply cut them into thin slices and place them on top of the vegetable filling.

How to cook from pita bread?

This version of lasagna can be called lazy. For the filling, take half a kilo of mixed minced pork and chicken. The remaining ingredients: 3 sheets of pita bread, onion, garlic to taste, a glass of heavy cream, 2 juicy tomatoes, 230 g of grated cheese, half a stick of butter, 3 large spoons of light flour, a pinch of Italian herbs and nutmeg, salt.

Minced meat with onion cubes are fried to an appetizing crust.
Skinless tomatoes are cut into cubes and poured into the meat. A glass of water is poured there. The mass is simmered until the liquid has completely evaporated.
Flour with chopped garlic is fried in butter. This is where the cream is poured. The sauce is cooked until thickened, stirring constantly. Next it is salted to taste and seasoned with spices.
The cheese is grated on a fine grater.
The first sheet of pita bread is placed in a mold greased with sauce. The filling, grated cheese and more sauce are distributed over it. Layers are repeated.
Lavash lasagna is baked in the oven until golden brown.

It is enough to cook for about half an hour.

With minced meat, tomatoes and cheese

Tomatoes add juiciness to the filling. The main thing is to choose ripe, meaty vegetables. Ingredients: 380 ml cream, a pack of lasagna sheets (250 g), 90 g parmesan, 60 g butter, 40 g light flour, a pinch of nutmeg, salt, onion, 3 tomatoes, carrots, 1.5 tbsp. water, 370 g minced meat.

First, all the chopped vegetables are well fried in hot oil. Then they simmer with the minced meat mashed with a fork. The mass is filled with water and simmered on low heat for 20 minutes.
Bechamel sauce is prepared from butter, flour and cream. It is salted to taste and sprinkled with nutmeg.
The cheese is grated using a coarse grater.
The mold must be greased with sauce so that the bottom of the treat does not dry out. Next, the layers alternate in the following order: sheet of lasagne dough - minced meat with vegetables - cheese - sauce. The last row will turn out cheesy.
Cook for 35-45 minutes at medium oven temperature.

You can use any minced meat, but it is better to choose a mixture of two types of meat.

Pasta recipe with bolognese sauce

You can even use regular pasta cones to make lasagna. They need to take 270 grams. Other ingredients: 2 onions, carrots, 680 g minced meat, 2 large spoons of tomato paste, salt, 3 tomatoes, 1 tbsp. cream, a pinch of a mixture of peppers and nutmeg, 60 g butter, 160 g hard cheese.

For the red sauce, very finely chopped onion and grated carrot are fried until soft. Add minced meat mashed with a fork and a little boiling water to the listed ingredients. The ingredients are simmered together for a couple of minutes.
Next, put tomato cubes without skins and paste into the frying pan. The contents are salted, peppered and simmered until it becomes a sauce for 25 minutes.
For white sauce, flour is fried in butter and poured with hot cream. Nutmeg is added to the mixture. The mixture is simmered until thick.
The pasta is boiled until half cooked. Their first layer is laid out in a mold greased with white sauce. Top with minced meat with vegetables, again white sauce and grated cheese. The layers are repeated until the products run out.
Bake for 35 minutes.

The last layer must be cheesy, which will eventually turn into a golden brown crust.

Lasagne sheets for home - step by step recipe

In order not to buy a ready-made base for the dish under discussion, you can make it yourself. Ingredients: 220 g light flour, small. a spoonful of salt, 2 chicken eggs, a large spoonful of olive oil.

It is convenient to use a food processor in the process. With its help, all ingredients are combined and kneaded well for 15-17 minutes.
The mass will turn out quite stiff and non-sticky. It will infuse in a warm towel for half an hour.
The dough is divided into 6 parts, which are rolled out into lasagne sheets.

The blanks should be very thin.

In a slow cooker

Even a “smart pan” can be used in preparing such a treat. Ingredients: 380 g of minced pork and beef, 2 large spoons of tomato paste and the same amount of flour, salt, 310 ml of fat milk, onion, 80 g of butter, a package of lasagne sheets, 170 g of hard cheese, a pinch of a mixture of peppers and nutmeg .

In the baking program, the onions are fried. After 5-6 minutes the minced meat is added to it. The mass is peppered and salted.
Small cubes of tomatoes without skin are laid out with the listed products. The mixture is cooked until it becomes a sauce. Next, it is transferred to another container, and the bowl of the device is washed.
In the same mode, the flour is fried in butter. There should be no lumps in the mass. When the mixture boils, milk is poured into it. The sauce is flavored with nutmeg. The thickened product can be poured into another container. There is no need to wash the bowl.
The layers of the dish are laid out in the multicooker in the following order: lasagne sheet - white sauce - mixture of vegetables and meat - grated cheese.

Depending on your taste, you can increase the amount of meat used, making the treat even more satisfying.

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

2018-06-11 Natalia Danchishak

Grade
recipe

2039

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

9 gr.

12 gr.

Carbohydrates

14 gr.

205 kcal.

Option 1. Classic recipe for lasagna with minced meat

Lasagna with minced meat is a delicious and delicious dish originally from Italy.

Ingredients

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

Sauce

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

Step-by-step recipe for lasagna with minced meat

Sauté finely chopped peeled onion in vegetable oil until caramel-colored. Add the minced meat, pepper, salt and continue to fry, stirring well, until the meat is cooked.

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

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

Place the lasagna sheets on the bottom of the baking sheet. Grease the sheets with Bechamel sauce. Place fried tomato and minced meat on top. Sprinkle with Parmesan. Cover with sheets. Repeat layers. There should be Bechamel sauce on top. Bake for about half an hour at 180 C. Sprinkle with grated Parmesan cheese.

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

Option 2. Quick recipe for homemade lasagna with minced pita bread

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

Ingredients

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

How to quickly cook homemade lasna with minced meat

Place finely chopped onions in a frying pan and fry, stirring, for one and a half minutes. Add the minced meat and cook for three minutes. Add sugar and add tomato paste. Stir and simmer for a few more minutes. Grate the yellow tomato and add to the pan. Stir in salt and pepper, oregano and basil.

Melt the butter in a saucepan, add the flour and stir constantly, breaking up any 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 thick.

Coarsely grate the cheese. Place the lavash sheet in a springform pan. Place the meat filling on it and pour the sauce over it. Place all ingredients in this order. Sprinkle coarse shavings on top. Bake for ten minutes.

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

Option 3. Lasagna at home with minced meat

A variation of Italian lasagna with several types of cheese, minced meat and herbs - a dish that everyone will love.

Ingredients

8 sheets of lasagne;
5 g sugar;
450 g lean minced beef;
two sprigs each of oregano, parsley and basil;
415 g tomato sauce;
a clove of garlic;
tomatoes in their own juice - 400 g;
bulb;
425 g Ricotta;
½ cup Parmesan cheese;
225 g Mozzarella cheese.

How to cook

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

Place minced meat and vegetables into the pan. Fry for ten minutes. Add herbs (except parsley), tomato sauce and sugar. Mash the canned tomatoes with a fork and add to the rest of the ingredients. Boil it. Turn off the heat and simmer for 45 minutes.

Turn the oven to 175 C. In a small bowl, combine a quarter cup of Parmesan cheese with the ricotta. Season with oregano and add parsley. Stir.

Place half of the minced meat sauce in a glass ovenproof dish. Place lasagne sheets on top. Cover with half of the cheese mixture. Sprinkle with mozzarella. Repeat layers. The last layer should be a layer of mozzarella. Sprinkle Parmesan cheese on top. Place in the oven for half an hour, covering with foil. Then remove it and cook for another quarter of an hour.

It is advisable to let the finished dish rest for some time so that it is properly soaked. Spicy herbs can be used dried or fresh.

Option 4. Simple lasagna with minced meat in the oven

If you want to feed your family a hearty and tasty meal, prepare lasagna with minced meat. Men will especially like this dish.

Ingredients

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

Step by step recipe

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

Fry the finely chopped onion separately. Add garlic, tomato sauce and finely chopped tomatoes. Season with spices and simmer for two minutes. Remove from heat.

Pour half of the tomato sauce into a square pan. Place lasagna sheets. Cover with fried minced meat and sprinkle with herbs. We repeat. Pour over tomato sauce. Place in the oven for 20 minutes.

Finely three cheese. Crumble the cheese with your hands. Remove the lasagna from the oven. Sprinkle with cheese and feta cheese. Bake for another ten minutes.

Before using lasagne 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 satisfying and tasty, but also healthy if you add cottage cheese and bell pepper to it. Children will especially like this option.

Ingredients

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

How to cook

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

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

Place lasagne sheets on the bottom. Place a third of the minced meat on them. Cover with a third of the cream cheeses. Repeat layers. Sprinkle cheese shavings on top and place in the oven for 40 minutes, preheated to 180 C. Sprinkle the finished dish with herbs.

To prevent the lasagna sheets from sticking together during cooking, 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, vegetables, hard and processed cheese, and minced meat are used.

Ingredients

ground hot pepper to taste;
0.5 kg minced meat;
small onion;
dried basil to taste;
carrot;
fresh herbs;
large tomato;
lasagne sheets;
tomato paste - 75 g;
garlic - 2 slices;
50 g mayonnaise;
30 g each of hard and processed cream cheese.

Step by step recipe

Sauté the onions and carrots until soft. Add minced meat and fry until done. Turn down the heat. Slice the tomato and place it in the frying pan. Add tomato paste here, season with spices, salt and simmer for ten minutes. Remove from heat, add herbs and stir.

Pour boiling water into a flat bowl. Pour in a little vegetable oil and place the lasagna layers in it. Leave for seven minutes.

In a cup, combine grated cheese with processed cheese. Season with mayonnaise and squeeze out the garlic. Stir. Place the layers in one layer on the bottom of the mold. Place half of the fried minced meat on them. Cover with slices and spread with half of the cheese sauce and cover with mince. Repeat layers. Cover the pan with foil and place in the oven for half an hour.

To ensure that the lasagna does not fall apart and turns out smooth and beautiful, place the layers on the filling in a cross pattern. One layer - across, another - along, etc.

Option 7. Homemade lasagne with minced meat and mushrooms

Lasagna with minced meat is a very tasty and satisfying dish in itself. But if you add mushrooms to it, the taste of the dish will also become incredibly aromatic.

Ingredients

½ kg lasagna 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 milk;
nutmeg;
butter - ½ pack;
Bay leaf;
flour - 50 g.

Step by step recipe

Fry the onion and garlic, stirring, until soft. We clean the champignons, chop them into cubes and place them in a frying pan. Simmer for five minutes. Put in the minced meat. Add tomato, basil, mix and simmer for about forty minutes.

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

Place the layers on the bottom of the mold. Spread some minced meat. Cover with layers, pour over the sauce and add another 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 about forty minutes.

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

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 prepare lasagna.

Ingredients

300 g Parmesan cheese;
2 onions;
lasagne sheets;
olive oil;
2 carrots;
½ cup dry red wine;
50 g parsley;
75 g tomato sauce;
small zucchini;
½ kg minced meat.

Sauce

75 g flour;
3 g nutmeg;
75 g butter fat;
dried Italian herbs;
300 ml milk 1%.

How to cook

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

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

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

Pour a few spoons of sauce into the bottom of the pan. Lay out the lasagna sheets. Place half of the minced meat on them. Pour over the sauce and sprinkle with cheese shavings. Repeat layers. Pour the sauce on top of the dish and sprinkle with cheese. Place in the oven for about forty minutes and bake at 180 C.

Classic lasagna is made with a mixture of mozzarella and parmesan cheeses. It is this that will give the characteristic aroma and juiciness.

Option 9. Lasagna with minced Bolognese

A fairly simple, and at the same time interesting recipe for lasagna with minced meat.

Ingredients

lasagna sheets.

Bolognese sauce

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

Bechamel sauce

two stacks 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. Finely chop the garlic. Chop the greens. Grate the tomato. Add pasta and Provençal herbs to the resulting mixture. Fry the vegetables over high heat for ten minutes. Add minced meat, garlic and stir thoroughly. Fry for eight minutes. Add tomatoes and herbs. Simmer for five minutes. Pour in the wine and simmer over low heat for a quarter of an hour.

Prepare lasagna sheets according to package instructions.

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

Grease the bottom of the mold with oil. Lay out the dough sheets in a single layer. Spread Bolognese sauce on them, sprinkle with cheese, pour over the sauce. Repeat, layers. Sprinkle the dish generously with cheese and pour sauce over it. Bake for 35 minutes at 200 C.

Be sure to pour a little sauce into the bottom of the pan so that the bottom sheets do not remain soggy.

Option 10. Lasagne with minced meat in the oven from pancakes

If you were unable to purchase ready-made lasagna sheets, 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 tomato paste;
5 g dry Provençal herbs;
10 g parsley;
10 g pepper mixture;
110 g cheese.

Sauce

50 ml milk;
10 g French mustard;
40 g drained butter;
flour - 50 g;
3 g nutmeg.

How to cook

Knead the dough and bake the required number of pancakes. Fry the flour in melted butter. Pour in the milk, stirring continuously, add salt and mustard. Heat, stirring constantly, until thickened. Finally season with nutmeg

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

Grease the bottom of the pan with bechamel sauce and place the pancake. Place minced meat on top, sprinkle with grated cheese and sprinkle with Provençal herbs. Pour over the sauce. Continue forming the lasagna in this order. Spread the last pancake with sauce and sprinkle generously with cheese. Bake for 20 minutes at 200 C.

You can mix bechamel sauce with fried minced meat. In this case, you will not need to lubricate each layer.

Option 11. Lasagna with minced meat and smoked brisket

Lasagna with minced meat is a juicy, satisfying 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 meat broth;
100 g smoked brisket;
carrot;
bulb.

Bechamel sauce

100 g butter;
3 g nutmeg;
parmesan - 100 g;
1000 ml milk;
80 g flour.
lasagne sheets;
mozzarella - 200 g;
parmesan - 150 g.

Step by step recipe

Finely chop the vegetables. Cut the brisket into strips. Heat the oil mixture in a frying pan. Add brisket and cook for a minute. Add the minced meat and fry, stirring, until cooked. Pour in the wine and simmer for two minutes, pour in the broth and add tomato paste. Cover with a lid and simmer for forty minutes.

Fry the flour in melted milk. Pour in a liter of warm milk, stirring. Stir, breaking up all lumps. Season with salt and nutmeg. Add 100 g Parmesan. Stir. Cook for eight minutes.

Pour some bolognese sauce into the bottom. Lay out the sheets. Place the fried minced meat and pour over the bechamel sauce. Place thinly sliced mozzarella. Sprinkle with grated Parmesan. Repeat layers. Sprinkle the finished dish with Parmesan. Cover with foil and place in the oven for half an hour. Finally, remove the foil.

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

Option 12. Lasagne with minced meat in the oven, Florentine style

An interesting version of lasagna. It is prepared in the form of rolls stuffed with cheese, in a sauce of minced meat and tomatoes.

Ingredients

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

Meat filling

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

Tomato sauce

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

Step by step recipe

Grind the ham and bacon. Finely chop the onion and garlic. 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 reheat it. Add garlic, onion and minced meat. Simmer until the meat is ready. Add ham, bacon and parsley. Let cool.

Chop the peeled tomatoes. Grind the garlic. Heat the oil in a saucepan. Add the garlic and fry for four minutes. Add tomatoes, pasta, pour in wine. Add brown sugar. Bring to a boil and reduce heat. Boil for about forty minutes until the mixture is reduced.

Lightly beat the egg. Lightly boil the leaves. Turn on the oven to 175 C. Add ricotta, spinach and cheese to the egg mixture. Mix. Spread the cheese filling on the lasagne sheets and roll them up on the short side.

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

Serve lasagna directly in the form. Before baking, sprinkle the dish generously with cheese shavings.

Lasagna is a very tasty and incredibly filling dish of Italian cuisine. This dish is loved by everyone without exception, from young to old. Of course, the most favorite option is with Bolognese meat sauce, but the option with mushrooms, lots of mozzarella cheese and bechamel sauce is also incredibly tasty and very filling. This is also a very good lasagna option for people who don’t eat meat.

To prepare lasagna with mushrooms and cheese, prepare the ingredients according to the list. Clean the mushrooms with a new, stiff kitchen sponge.

Heat oil in a frying pan, fry finely chopped onions. Add sliced mushrooms, cook for 7-10 minutes, add salt and pepper to taste.

Meanwhile, heat the butter in a saucepan. Fry a full tablespoon of flour in it.

Pour milk little by little into the saucepan, stirring the sauce constantly so that there are no lumps. Once the sauce is ready, as soon as it begins to thicken, add salt and pepper to taste, add a pinch of nutmeg.

Boil the lasagna sheets in salted water for 3 minutes, remove them from the water, and dry them slightly.

Generously coat the bottom of the baking dish with bechamel sauce, place two lasagna sheets and half the mushrooms.

Sprinkle the mushrooms with a generous layer of grated mozzarella and top with bechamel sauce. Cover the filling layer with lasagna sheets and repeat the filling layer one more time. Cover the filling with the remaining two sheets of lasagna, sprinkle the grated mozzarella over the top of the lasagna, and pour the remaining bechamel sauce over it. Bake in the upper part of the oven at 180 degrees for 40 minutes.

Let the finished lasagna rest for a couple of minutes before serving.

Cut lasagna with mushrooms and cheese into portions and serve.

Very tasty and incredibly satisfying. Lasagna with mushrooms and cheese is ready for tasting, enjoy!

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