Lasagna with minced meat recipe at home: Simple and delicious lasagna recipes. In the oven, lasagna How long does lasagna bake in the oven

Since lasagna is made in layers that are covered with sauce and baked in the oven, you can always try to make an original version of it by changing or adding another ingredient to the filling.

There are many different ways to cook lasagna. The composition of the filling, sauce, cheese variety can be changed endlessly depending on your preferences and wishes. Italians, for example, can cook lasagna with either a simple tomato sauce or just béchamel sauce. The filling for lasagna can be not only minced meat, but also various sausages, as well as vegetables, seafood, and even fruits and berries, from which sweet versions of this dish are made. Rather, modern lasagna is a method of preparing a layered dish of pastry sheets alternately with various fillings by baking in an oven or oven. The ingredients of the filling and sauce in this dish depend on the experience and imagination of the chef, and to a lesser extent on the recommendations of a particular recipe.

The most common is lasagna with minced meat in the oven. It is also made in various ways, using the most diverse minced meat, meat for it, or even a combination of different types of meat. This is what makes different types of lasagna. The recipe in the oven for this treat is on the site, but you can improve it to your liking by preparing your own, original lasagna. A recipe with minced meat in the oven is usually preferred by many, such a dish is more rich and satisfying.

For the first test of your culinary abilities, we recommend using photographs of the finished dish called “oven lasagna”. The recipe with the photo is more clear and understandable. Moreover, there are many recipes presenting photographs of each stage of the preparation of this dish. Lasagna with minced meat in the oven, the recipe of which is described step by step on the website, you are guaranteed to get delicious.

Cooking lasagna in the oven involves observing some nuances, which we will mention in our tips:

And although lasagna dough can be bought ready-made in the store, lasagna will taste better if you make this dough yourself;

For the quality of lasagna, the correct laying of the dough sheets is important. Sheets must be laid crosswise. With the first layer, the sheets are laid out in one direction, and with the next layer, after the filling, the sheets are laid across in relation to the previous layer;

The best utensils for baking lasagna are square molds made of heat-resistant glass or ceramic. Forms with non-stick coating or cast-iron containers with thick walls are also suitable;

Mozzarella and parmesan can be considered classic lasagne cheeses, but you should not be limited to this. For lasagna, you can use any cheese, or a combination of them. Soft cheeses are well combined with hard ones, which have a sharp aroma and spicy taste;

Bechamel sauce is considered the most correct sauce for lasagna, but options are also possible here;

Meat filling for lasagna, the so-called stew, is prepared from any type of meat, and in any combination. Usually minced meat is fried with onions and vegetables, and then stewed with tomatoes or in tomato sauce;

Try not only meat stuffing. Lasagna with seafood stew is interesting, lasagna with vegetables and mushrooms is also delicious, sweet lasagna with fruits and berries is a great success, especially among children.

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

A couple of secrets:

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.

The perfect lasagna combines the flavors of sauce, toppings 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 the 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 lasagna 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 the minced meat in a pan with vegetable oil for 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. Prepare meat sauce for lasagna. Peel and cut the onion into small cubes, fry in vegetable oil until transparent. Add the minced meat to the onion, mix and fry everything until the meat is ready. Add tomato paste, water, sugar, herbs, salt and pepper to taste. Simmer everything on low heat for another 5 minutes
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 lasagna

Ingredients

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

Cooking

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
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Italian cuisine is one of the most popular in the world. And for the Italians themselves, food is a cult and a tradition. When we hear about culinary Italy, 2 names immediately pop up in our heads: pizza and pasta.
In turn, pasta is a generalized name, and is both a semi-finished product from flour products for subsequent heat treatment, and a completely finished dish from the same flour products with sauces and cheese. And the well-known Italian lasagna is nothing but a type of pasta.

The dish itself is quite old. The first mention of a lasagna recipe was found in a 1238 cookbook found by archaeologists in Naples. In the future, lasagna became popular in all corners of the earth.
Lasagna is made with layers of dough, toppings, sauce and cheese. Baked in the oven at high temperature. Lasagna dough is made from durum wheat, just like pasta. Recipes differ in filling, and of course, the use of different sauces brings variety.
Cooking lasagna is a long and painstaking task. But the process can be facilitated if you buy ready-made dough in the store. You can also find ready-made bechamel sauce separately, although its preparation will not take much time. The most important thing remains - to prepare the bolognese sauce for the filling. Despite the fact that bolognese is considered a sauce, in fact it is minced meat with vegetables, and it is also easy to prepare. In general, if you are going to cook classic lasagna with real bolognese sauce and white bechamel sauce, I advise you to be patient, concentrate and be filled with love for food and your family. After all, food should be prepared with it. And then everything will turn out great!
Let's cook this traditional dish together and plunge into the world of beautiful Italy.

Ingredients:

• 1 pack of ready-made lasagna dough (500 g);
• 300 g parmesan cheese.

for the bolognese sauce:

• 700 g minced pork and beef;
• 1 onion (200 g);
• 1 carrot (100 g);
• 3 stalks of celery (50 g);
• 300 g of tomatoes;
• 200 ml dry white wine;
• 50 g butter;
• 2 cloves of garlic;
• 2 tsp Italian mixture of herbs;
• 2 tbsp olive oil.

for the bechamel sauce:

• 1 liter of fat milk;
• 100 g butter;
• 70 g flour;
• 1 tsp Italian herb mix or 2 pinches ground nutmeg
• salt, pepper to taste.

Real Italian lasagna recipe at home

lasagna(Italian: Lasagna) - a type of Italian pasta, which is layers of dough of their durum wheat, which are layered with a variety of fillings and baked. Lasagne is a traditional Italian dish and there are many variations of it. Today we will cook lasagna with minced meat and Bechamel sauce, and with the help of step by step recipe with photo you will cook the most delicious lasagna.

Ingredients

• minced meat (beef + pork) 1 kg
• lasagna sheets 180-200 g
• tomatoes 500 g
• carrot 150 g
• onion 200 g
• cheese 300 g
• parmesan cheese 50 g
• garlic 3-4 cloves
• vegetable oil
• salt

Bechamel sauce

• milk 1 liter
• butter 100 g
• flour 100 g
• nutmeg 1 teaspoon

Cooking

Peel the onion and chop finely.

Peel the garlic cloves and press through a garlic press or finely chop.

My carrots, peel and rub on a coarse grater.

My tomatoes, remove the skin from them and grind in a blender or rub on a grater.

In a large frying pan, heat a little vegetable oil and lightly fry the onion and garlic in it.

Add carrots to the onion and fry them for a few more minutes.

We spread the minced meat in the pan, salt, add spices to taste and continue to simmer for 15-20 minutes.

Add the tomatoes to the minced meat, mix well and let it simmer for another 5 minutes, after which we remove the pan from the heat.

Preparation of bechamel sauce

We put a small saucepan (it is better to use dishes with a thick bottom to avoid burning the sauce) on the fire, melt the butter in it. Add flour to butter and mix very well.

The resulting mass is lightly fried.

Pour milk in a thin stream, stirring all the time. It is necessary to stir the sauce very well so that no lumps remain. Continuing to stir, bring to a boil and leave to heat until the sauce thickens. Salt, add nutmeg, mix well again and remove from heat.

We grate the cheese on a coarse grater, and the parmesan on a fine grater.

For making lasagna, I use ready-made lasagna sheets. Before cooking, carefully read on the packaging how the manufacturer recommends using the sheets (do you need to pre-boil them or not), I take dry sheets without boiling them.

In a baking dish (I have it 22x30 cm in size), lay out the sheets of lasagna.

Spread half of the minced meat on top.

Spread 1/3 of the béchamel sauce evenly.

Sprinkle with half of the grated cheese. Lay the lasagne sheets on top of the cheese again. Spread the remaining minced meat, cover with half of the remaining bechamel sauce.

Sprinkle with the remaining half of the grated cheese, and place the lasagne sheets on top again.

Cover the sheets with the remaining bechamel sauce. We put the form in the oven preheated to 180 ° C for 40-45 minutes.

After the specified time, we take the lasagna out of the oven and sprinkle with grated parmesan and put in the oven for another 5-10 minutes.

Lasagna is ready. Bon appetit!

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 they are all 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, cut the onion and garlic into small cubes.

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 tomato puree to the minced meat. 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 in a saucepan, put the saucepan on the fire and let the oil melt. 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 fire.

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!