Lasagna with minced meat in the oven is a classic recipe. Cooking excellent lasagna with minced meat according to original recipes with photos A simple recipe for lasagna with minced meat

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!

This recipe for minced meat lasagna allows you to create a delicious Italian dish with a minimum of effort. The base is used ready-made, so the whole process is reduced only to the formation of a simple filling and cooking Bechamel sauce.

The rich taste of appetizing lasagna conquers instantly! Soaked in a tender milk mass, hard flour sheets completely soften and combine with the tomato-meat mass into a single whole. It turns out a flawless and versatile mixture!

Ingredients:

• sheets for lasagna - 9 pcs.;
• minced meat - 500 g;
• fresh tomatoes - 2-3 pcs.;
• bulb - 1 pc.;
• tomato paste - 1 tbsp. spoon;
• milk - 400 ml;
• butter - 50 g;
• flour - 40 g;
• parmesan (or other cheese) - 50 g;
• vegetable oil - 2-3 tbsp. spoons;
• spicy herbs - to taste;
• salt, ground pepper - to taste.

A simple homemade mince lasagna recipe

How to make classic mince lasagna

1. After peeling, chop the onion into small cubes and fry in vegetable oil until golden brown.
   
2. We spread the minced meat to the fried onions. Stirring the mass, we wait for the complete evaporation of moisture.
   
3. While the minced meat is being prepared, let's take care of the tomatoes - we need to get rid of the vegetable skin. To do this, with a sharp knife, we make cross cuts on the bright peel, and then pour the vegetables with boiling water. We rinse with cold water, after which we remove the already soft and pliable skin.
   
4. Cut the vegetable pulp into quarters and place in a blender bowl. We grind.
   
5. We shift the resulting puree into a pan with almost ready-made minced meat, immediately add tomato paste. Salt/pepper. Sprinkle the tomato-meat mixture with herbs, bring to a boil and keep on moderate heat for 10-15 minutes. Don't forget to stir! At the end we taste, if necessary, add a portion of salt or pepper.
   

   Sauce "Bechamel" for lasagna with minced meat

6. The classic lasagna recipe necessarily includes the popular Bechamel sauce. To make it, in a dry container over low heat, melt 40 g of butter, add flour, mix vigorously. Pour chilled milk in a thin stream. Stir vigorously with a hand whisk to dissolve all flour lumps.
   
7. Bring the milk mass to a boil, then, stirring, cook the sauce until thickened.
   

   Assembly of lasagna with minced meat

8. Now we need a rectangular shape about 30x20 cm in size. Lubricate it with the remnants of butter, spread a small portion of the sauce, spread it over the entire area. Next, place 3 sheets for lasagna (read the instructions on the package: sometimes flour layers require pre-cooking). The remaining sauce is visually divided into three parts, one of which we pour over the bottom layer - we evenly distribute the "Bechamel" with a spoon, covering the entire surface of the flour blanks. Spread 1/2 of the minced meat on top. Next, repeat the layers in the same sequence.
   
9. We put the remaining three sheets on the second part of the minced meat, grease with sauce and sprinkle with grated coarse cheese. We send the semi-finished product to the oven, preheating to 180 degrees.
   
10. Lasagna is baked for about 20-30 minutes. The degree of readiness can be determined by the appetizing ruddy shade of the cheese crust. After taking the product out of the oven, wait for 10 minutes, and then cut into portions and serve.
    

Bon appetit!

Lasagna with minced meat and cheese is a traditional dish of Italian national cuisine. It is prepared according to several different recipes, the best of which you will find in today's publication.

Despite the existence of several options for preparing this dish, they are all based on a common principle. The stuffing is shifted with sheets of dough, poured with sauce and sprinkled with grated cheese.

As a base, you can use not only ordinary sheets for lasagna, but also puff pastry, thin pita bread and even fried eggplant plates. As for minced meat, it can be made from any type of meat. But most often for these purposes they use the one that consists of a mixture of pork and beef.

Option with sour cream

This interesting dish turns out to be sufficient high-calorie and nutritious. Therefore, they can feed a large family to the full. To prepare this dinner you will need:

• A couple of thin pita breads.
• 4 ripe tomatoes.
• 3 bulbs.
• 5 cloves of garlic.
• 200 milliliters of sour cream.
• A couple of eggs.
• 200 grams of hard cheese.
• Mayonnaise.
• Vegetable oil, salt and spices.

At the bottom of a heat-resistant form, lay a sheet of pita bread and coat it with mayonnaise. All this is covered with half of minced meat, fried with onion half rings. Lavash soaked in mayonnaise is again placed on top. Sautéed tomatoes mixed with chopped garlic are distributed throughout its area. All this is again covered with pita bread smeared with mayonnaise. Spread the remaining minced meat on top of it. The last sheet of pita bread is placed on it and it is poured with a sauce consisting of sour cream, eggs and grated cheese. All this is sent to the included oven and cooked at 200 degrees for twenty minutes. Serve homemade lasagna with minced pita bread hot, cut into portions beforehand.

Option with pasta

We draw your attention to another interpretation of the Italian dish. Lasagna prepared in this way is more reminiscent of naval pasta. Therefore, lovers of hearty food will surely like it. To make this lunch, you will need:

• 200 grams of ground beef.
• Large bulb.
• 150 grams of pasta.
• Medium carrot.
• A couple of cloves of garlic.
• Sweet bell pepper.
• 3 ripe tomatoes.
• 3 large spoons of flour.
• A glass of milk.
• A couple of large tablespoons of butter.
• 80 grams of hard cheese.
• Salt, ground pepper and fresh herbs (dill, parsley or basil).

This simple minced meat lasagna is prepared in several stages. First of all, you need to deal with pasta and sauce. The first ones are boiled in salted water and thrown into a colander. To prepare the second, milk and flour are added to the melted butter. All this is salted and boiled to the desired density.

At the bottom of the heat-resistant form, alternately lay out a part of the sauce, pasta, minced meat fried with vegetables. Layers are repeated in the same sequence until all ingredients are used. Top it all with grated cheese. Prepare lasagna with minced meat in the oven, heated to 200 degrees, for half an hour.

Red wine option

This fragrant and hearty dish can be served not only for a family dinner, but also for a dinner party. Despite the wide range of ingredients used, it is prepared using an extremely simple technology. Therefore, any beginner will cope with this task without problems. To make delicious lasagna with minced meat you will need:

• 120 grams of parmesan and mozzarella.
• Large bulb.
• 60 grams of sheets for lasagna.
• Medium carrot.
• 600 grams of ground beef.
• 40 milliliters of vegetable oil.
• 200 g tomatoes in their own juice.
• 40 grams of celery.
• 200 milliliters of red dry wine.
• 30 grams of tomato paste.
• 200 milliliters of pasteurized milk.
• 40 grams of butter and wheat flour.
• Sugar, salt, ground pepper and nutmeg.

The process of preparing lasagna with minced meat and cheese can be divided into several simple steps. First of all, you need to deal with minced meat and vegetables. Onions and carrots are peeled, washed, chopped in a blender and fried in a pan along with ground meat. All this is salted, mixed with tomato paste, wine and stewed until the liquid has completely evaporated. Shortly before the completion of the process, sugar and ground pepper are added to the contents of the pan.

After that, you can move on to the sauce. To create it, flour and milk are sent to melted butter. All this is put on the stove and boiled to the required density, and then seasoned with salt and nutmeg.

The bottom of the heat-resistant form is smeared with ready-made sauce and lined with lasagne sheets, processed in accordance with the manufacturer's recommendations. They are also soaked in filling and then covered with minced meat and grated cheese. Layers are alternated until all ingredients are used up. Prepare lasagna with minced meat and mozzarella cheese at 180 degrees for half an hour.

Puff pastry option

This simple yet tasty dish is made from inexpensive and readily available ingredients. It is also important that it is optimally suited for both adult and children's menus. Therefore, it can be a great option for a family dinner. To reproduce this lasagna with minced meat and cheese recipe, you will need:

• 700 grams of ground chicken.
• A kilo of ready-made puff pastry.
• 300 grams of hard cheese.
• 900 milliliters of pasteurized milk.
• 4 large spoons of flour.
• ½ pack of butter.
• 2 large spoons of tomato paste.
• 2 cloves of garlic.
• Vegetable oil, salt and ground pepper.

Since this lasagna with minced puff pastry recipe involves the use of two types of sauce, you need to start preparing them right away. To create the first, chopped onion and chopped garlic are fried in an oiled pan. After a couple of minutes, minced chicken, tomato paste, salt and pepper are added there. Everything is well mixed and simmered on the included stove.

After the Bolognese sauce is completely ready, you can start creating the Bechamel. To do this, add flour and hot milk to melted butter. A third of the resulting filling is left in a separate bowl, and the rest is mixed with Bolognese sauce.

Now it's time to start shaping the lasagna. A sheet of puff pastry is laid out in a refractory form and soaked with sauce with the addition of minced meat. Top it all with grated cheese. Layers are alternated until all components are used. All this is poured with Bechamel sauce and sent for heat treatment. Prepare lasagna with minced meat in the oven, heated to 180 degrees, for 40 minutes. Shortly before the end of the process, the dish is sprinkled with the remains of grated cheese.

Variant with eggplant

The recipe described below is interesting in that it excludes the use of dough. The role of the base in this case is assigned to the blue ones. Therefore, a dish made in this way is not too high in calories. To make lasagna with minced meat and cheese, you will need:

• 400 grams of eggplant.
• Large bulb.
• 600 grams of minced pork and beef.
• 3 cloves of garlic.
• 150 grams of hard cheese.
• 350 g ripe tomatoes.
• Vegetable oil, salt and spices (pepper, basil, marjoram and oregano).

Sequencing

Washed eggplants are cut into longitudinal plates, poured with salted water and left for half an hour. Then they are rinsed, dried and fried in an oiled pan for several minutes on each side. The browned blue ones are laid out on paper napkins so that they absorb excess vegetable fat.

In a separate saucepan, peeled tomatoes, crushed garlic and spices are mixed. All this is crushed with a blender and slightly salted. Part of the resulting sauce is poured into a heat-resistant form. Eggplant plates and minced meat, fried in advance with chopped onions, are placed on top. All this is covered with tomato sauce and sprinkled with grated cheese. Layers are repeated in the same sequence until all components are finished. Bake the dish at 180 degrees for thirty minutes.

Variant with mushrooms

The basis for the preparation of this lasagna with minced meat and cheese is the usual thin pita bread. It goes well with minced chicken, cream and mushrooms. Therefore, the dish made from it turns out to be very tasty and fragrant. To treat your family to a similar dinner, you will need:

• 300 grams of minced chicken.
• 3 sheets of pita.
• 300 grams of fresh champignons.
• 50 milliliters of vegetable oil.
• Large bulb.
• 100 milliliters of cream.
• 400 grams of hard cheese.
• 50 grams of butter.
• 500 milliliters of milk.
• 50 grams of flour.
• Salt, aromatic herbs and nutmeg.

Process description

Shredded onions are sent to an oiled frying pan and sautéed until golden brown. Then plates of mushrooms are added to it and they are fried until the liquid has completely evaporated. Then they spread the minced chicken there and continue cooking. Shortly before the completion of the process, salt, aromatic herbs and cream are placed in a common frying pan. All this is brought to a boil and simmered over low heat for a quarter of an hour.

Now it's time to start making the sauce. To do this, the flour is dissolved in milk, trying to get rid of the smallest lumps. The resulting mixture is poured into a saucepan with melted butter and boiled to the desired density. At the very end, salt is added to the finished sauce.

Lavash sheets are laid out at the bottom of the oiled form and covered with the third part of the existing filling. All this is poured with sauce and sprinkled with grated cheese. Layers are repeated in the same sequence until all components are used. Bake lasagna at 180 degrees for 40 minutes.

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 its satiety, and the combination of 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 constructor: 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 is considered a dish of three main components: 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. At the bottom of a transparent form, lay out sheets of pasta, pour 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 turns out to be more tender, juicy and not as high-calorie as the one prepared in 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 the 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 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. Lasagna from pita with minced meat is prepared in a matter of minutes, and the taste is surprisingly similar to the classic version. It cooks faster: pita bread does not require long-term 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 the basic recipe as a basis. 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. It is advisable to fry the minced meat until fully cooked 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, which begins to break, revealing a delicate 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.

Italy many associate with pizza, pasta and LASAGNE. And if you don’t surprise anyone with pizza now, then lasagna has not yet gained such wide popularity, although it deserves it!

Now you can easily try lasagna in any cafe or restaurant. But, my advice to you - try to cook lasagna at home, and you will never order it in a cafe again, because home is better!

Yes, lasagna is a bit time consuming to prepare, it will take you a couple of hours to cook it. But I will give you one more piece of advice, and if you listen, you will be just happy (sorry for immodest, but I myself am delighted with this idea)!

And the little secret is that if you still have to tinker with cooking, then you should cook a large portion or even two portions (well, about two, maybe I'm too far apart) Cook as much as you can eat - eat it, and the rest is lasagna divide it into portions, pack it in cling film, bags, molds - as you like, and put it in the freezer (of course, the lasagna should be cooled well beforehand; in addition, it can be cut into even beautiful pieces only when cold, and when hot or warm you will never cut it beautifully). And when you come home from work and you don’t have time to bother with cooking, frozen lasagna will come to your rescue! Just release it from the package and put it in the oven for 30 minutes. While you change clothes, wash your hands, set the table and invite your husband and children to the table (you can still have time to cut a salad of fresh vegetables), the lasagna will already warm up, you just have to wish your loved ones Bon appetit!

Another practical tip for reducing cooking time is to split the cooking time into 2 days. On the first day, prepare the sauces, cool and put in the refrigerator. And the next day, assemble and bake the lasagna. You will do all this in between times, and the result will be gorgeous !!!

And finally, if you want to cook lasagna for guests, also prepare the ingredients for lasagna in advance, completely assemble it, sprinkle with cheese, tighten with cling film and put in the refrigerator. Those. the day before, in the evening you prepared everything. And the next day, all you have to do is transfer the lasagna from the refrigerator to the oven, set the table, wait for guests and receive compliments!

P.S. Just remember that lasagna is difficult to cut into even pieces when hot. Just accept it as a fact, stock up on a SHARP knife and cut it smartly without bothering with the evenness of the pieces. After all, the main thing in lasagna is its amazing homemade taste!

Ingredients