Lasagna is not just a casserole, but one of the outstanding dish of Italian cuisine. It can be prepared with different fillings, but most often in the composition is present Béchamel. This simple sauce fastens the layers, gives the dish a juiciness and a special taste.
Lasagna with Bechamel Sauce - General Cooking Principles
Lasagna leaves are sold in stores. Usually they require pre-boiling in boiling water, the process will take about two minutes. Sometimes the dough is just soaked in water. In any case, you need to prepare sheets for instructions. The amount of dough depends on the size of the plates, as well as the number of layers. The more of them, the more interesting the casserole.
The bechamel sauce always starts assembly and finishes. It can be prepared in different ways on milk or cream, with cheese and all sorts of spices, but the simplest basic recipe is enough for lasagna, described below in detail.
What is put between the layers:
• meat, poultry, often in the form of minced meat;
• fresh, canned vegetables;
• mushrooms;
• cheese.
Adding herbs is welcome, you can take Italian herbs: oregano, basil, tarragon, marjoram or just their dried mixture. No need to sprinkle with greenery top layer, as it can burn, the dish will lose a beautiful look. Baked lasagna in the oven. Since the filling is almost ready, the process takes about half an hour, sometimes 40 minutes. It is not necessary to do high temperature, 180 degrees are enough.
Bechamel Lasagna Sauce Recipe
Bechamel sauce is used in various dishes and not only Italian cuisine. Here is the basic recipe. But you can always change the taste with the help of spices and additional components. Butter for classic sauce is used only creamy with a fat content of not less than 70%.
Ingredients
• 50 g of oil;
• half a liter of milk;
• 50 g of flour;
• salt and pepper.
Cooking
1. Heat the oil. It is convenient to do this in a skillet or in a saucepan with thick walls and a bottom. It is not necessary to do a big fire, otherwise it will start to burn, the sauce will appear yellow. 2. Pour the flour into the melted butter, stir it, warm it up for a minute.
3. We begin to introduce milk, it must be necessarily cold. First, pour in 1-3 spoons, stir well with a spoon or a whisk, then continue to add in parts, pour in a thin stream, quickly stir.
4. We heat the sauce until all the flour is brewed, the consistency of the jelly should turn out. After cooling, the bechamel will become even thicker.
5. At the end of salt, pepper, finely combined with this sauce nutmeg. You can immediately add garlic, herbs and other spices that will be used in lasagna. In the liquid mass, it is easier to distribute them evenly than on vegetables, mushrooms, or in stuffing.
6. Bechamel can be stored for three days in a refrigerator in a closed container.
Lasagna with bechamel sauce and minced meat
A classic Lasagna recipe with bechamel and ground beef. But you can use another meat or a mixture of different species.
Ingredients
• 0.6 kg minced meat;
• 3 large tomatoes;
• Lasagna leaves;
• 150 g onions;
• 500 g of bechamel;
• 2 tbsp. l tomato paste;
• 50 g Parmesan;
• 1 tsp. basil;
• some oil, salt.
Cooking
1. Peel the onions, cut into cubes. Put in a frying pan, sauté in butter for a minute, then add ground beef to the onion, fry together until it is all light.
2. Add tomato paste to mincemeat, add grated tomatoes and garlic in a minute. Stew together until the stuffing becomes a homogeneous thick mass. Put the salt, fill the filling with basil.
3. Lubricate the bottom of the form with bechamel sauce. We spread the first layer of lasagna leaves, grease with meat filling, pour a little sauce.
4. Repeat the layers until all the leaves and stuffing are gone.
5. We complete the assembly of Italian casserole with sheets of lasagna. Pour abundantly on top of the sauce, sprinkle with Parmesan.
6. Send the dish to the oven. It will be prepared about 35 minutes.
Lasagna with Bechamel sauce, chicken and cheese
A creamy lasagna recipe with a terrific sauce and tender chicken fillet filling. You can take ready stuffing. Ingredients
• 500 g of bechamel;
• 500 g chicken;
• 120 g cream or sour cream;
• two onions;
• two tomatoes;
• 120 g of any cheese;
• 30 g parmesan;
• spices, dough leaves, garlic.
Cooking
1. Grind chicken fillet. You can not use a meat grinder, but simply chopped with a kitchen knife.
2. Cut the onions, lightly fry in a skillet, add chicken, cook until the meat is brightened, then pour in a little cream or sour cream, stir.
3. Scald tomatoes, remove the skin, cut the flesh into cubes, add to the chicken. Extinguish everything together until the filling becomes thick. Season with salt, chopped garlic clove. Cool it down.
4. Grate the cheese.
5. Prepare dough for lasagna. Smear the form with two spoons of bechamel, lay out the first layer of sheets, spread half of the filling onto it. Distribute with a spoon, sprinkle with a third piece of grated cheese. Repeat the same layer.
6. Top split sheets of lasagna, fill with bechamel. Mix the remaining cheese with parmesan, fall asleep dish.
7. We send the Italian casserole in the oven, bring to readiness.
Lasagna with Bechamel Sauce, Mushrooms and Tomatoes
Mushroom lasagna with bechamel sauce. It uses mushrooms and chanterelles, but you can take other species. It is better to mix different mushrooms, it will be much tastier.
Ingredients
• 0.3 kg of champignons;
• 500 g of bechamel;
• 130 g of hard cheese;
• 500 g of chanterelles;
• 50 g of oil;
• 150 g onions;
• 350 grams of tomatoes;
• garlic, spices, dough leaves.
Cooking
1. Enumerate, boil the chanterelles in boiling water for about twenty minutes, drain into a colander, let them cool. If the mushrooms are large, then they need to be cut.
2. We slice the champignons, chop the onion into strips, put together in the heated oil, fry. A few minutes later add the chanterelles and spices, bring almost to readiness, leave to cool.
3. Let's take the cheese, rub it in large, immediately prepare the leaves of dough. And also we will eat the pulp of tomatoes, throw away the skins, mix with garlic.
4. Getting to the assembly of lasagna. Put the dough on the greased form with the sauce, grease it with the sauce too, then pour the mushrooms, sprinkle with tomatoes and lightly sprinkle with cheese. Repeat layers. 5. Finish with sheets of dough, pour over bechamel, pour out the remaining cheese. Bake the dish for half an hour.
Lasagna with pita béchamel sauce
Thin Armenian lavash is a great alternative to lasagne dough leaves. If they could not buy, then this recipe will help out.
Ingredients
• 2-3 leaves of pita;
• 0.7 kg minced meat;
• 150 g tomato puree;
• 2 bulbs;
• 450-500 g of bechamel;
• spices, oil;
• 90 g of hard cheese.
Cooking
1. Prepare the filling. Fry onion with minced meat, pour tomato puree or use just grated tomato. We evaporate water, we fill with spices.
2. Prepare the usual bechamel sauce. Add spices to it.
3. Cut 3 sheets of pita bread, the size is slightly smaller than the shape.
4. Lubricate the form, pour with bechamel. Put the first piece of pita. From the inside it also needs to be lubricated so that the pita is softened.
5. We spread the meat stuffing, lightly sprinkle with cheese, so that the layers are held together, a little bit we gouge with bechamel, put the second lavash and repeat.
6. Finish with pita bread, coat it with plenty, sprinkle with grated cheese. Bake until golden brown.
Lasagna with Bechamel sauce, minced meat and pickled mushrooms
For such a lasagna, you can take any pickled mushrooms. If they are small, for example, mushrooms, then simply cut in half.
Ingredients
• 500 grams of minced meat;
• 200 g of mushrooms;
• onion;
• 150 grams of grated tomatoes;
• 500 g of bechamel;
• 120 grams of cheese;
• leaves of dough.
Cooking
1. Fry the minced meat with onions, pour the tomatoes, stew for a few minutes, add spices to taste. Cooling filling.
2. Cut the pickled mushrooms, add to the minced meat, stir.
3. Cheese rubbed large.
4. Putting the casserole: grease the bottom with sauce, put the dough, then the filling, sprinkle lightly with bechamel, sprinkle with grated cheese. Repeat.
5. Finish with sauce and cheese, bake until golden brown.
Lasagna with Bechamel sauce, vegetables and ham
The filling for such a lasagna consists mainly of vegetables, for a little bit more flavor and taste, a little ham is added. Any meat, smoked or baked chicken, sausage or sausage will fit, with them you will also get tasty. Ingredients
• 250 g of ham;
• 2 eggplants;
• 4 tomatoes;
• 2 peppers;
• 140 g of cheese;
• 2 bulbs;
• 500 g of bechamel;
• butter, seasonings, dough, garlic.
Cooking
1. Put sliced onions in a frying pan, fry it until transparent, add eggplants cut into small cubes. After another two minutes, put the pepper, a little pass, fill with garlic, salt the vegetables and turn off.
2. Peel the tomatoes. The easiest way is to pour boiling water on them for a minute, cool them down. Cut tomatoes into circles. Use a sharp knife.
3. We rub cheese, we remove a third for sprinkling. Everything else is mixed with chilled vegetables from the pan.
4. We slice ham or any other product, we mix in a stuffing.
5. We put a lasagna leaf in the greased form, then a layer of vegetables with ham and cheese, pour with bechamel, scatter the tomato circles. Repeat.
6. Close the casserole with dough, pour out all the sauce, which remained. Cover the top with cheese and put the dish in the oven.
Lasagna with bechamel sauce - useful tips and tricks
• Beshamel turned out with lumps? The sauce can be whipped in a blender or just filtered through a not very fine sieve.
• If the béchamel is a bit thin, then cheese will help correct the situation. You need to add a little rubbed product, stir.
• Lasagna from all sides will be covered with a crisp crust, if the form is well rubbed with butter, then sprinkled with breadcrumbs from white bread.
