Lasagna is an Italian dish that can be called a casserole. It is always prepared in layers of pieces of dough and filling. Inside can
to lay a variety of products, but especially lasagna with meat sauce “Bolognese”. By the way, so this option is called.
Lasagna “Bolognese” - general principles of cooking
• Lasagna sheets. The dough is usually bought in the store. The quantity depends on the size of the mold and the height of the casserole. But usually make three
layer. Sheets need to boil in boiling water for several minutes. The exact method of preparation is described on the packaging, it may vary, depending on
manufacturer. Sometimes sheets cook for 2 minutes, sometimes 5-7. In any case, they need to be cooked in small portions, then spread in
wide dishes so that nothing sticks together.
• Bolognese. This sauce is roasted minced meat with tomatoes, onions and other vegetables. Often mushrooms are added to it,
celery, olives, below there are different recipes.
• Bechamel. Milk sauce with flour and butter. Used in layers and for pouring lasagna on top. Cooking is quick and easy, great
stored in the refrigerator for two days.
• Build. Lasagna spread in a greased form or in a high baking sheet in layers, starting from the leaves, finish well with dough,
pour bechamel and sprinkle with cheese.
• Baking. Prepare the collected dish in the oven at 180-190 degrees for about 30-50 minutes, depending on the recipe. Sometimes covered
foil to moisture evaporated less, the dish will turn juicier.
Simple Bolognese lasagna
The recipe for the most common lasagna with bolognese sauce and bechamel. Use any minced meat at your discretion.
Ingredients
• ready-made sheets of dough;
• 2 onions;
• 700 grams of minced meat;
• 200 grams of milk or cream;
• 2 tablespoons of vegetable oil;
• 50 grams of butter;
• 2 tablespoons white flour;
• 3 tomatoes;
• 150 grams of cheese;
• salt, pepper, oregano. Cooking
1. Pour the vegetable oil into the pan, add the minced meat to it, begin to fry. Cut the onion into small cubes,
pour into the pan. Cook together for about five minutes.
2. Fill the tomatoes with boiling water, after making cuts on the skin. After a minute, rinse with cold water, remove the skin,
cut into cubes and add to the stuffing. Simmer together a few more minutes, season with salt.
3. Cooking bechamel sauce. It can be made with milk or cream. Fry in butter, cream flour, add milk or cream,
stir, when boiling we throw salt, pepper. Turn off.
4. Spread half béchamel to bolognese, add oregano, stir.
5. Putting lasagna. We prepare the leaflets according to the instructions. We put in the form greased with olive oil an even layer, we do slightly
overlap. Lay out a layer of bolognese meat sauce on the sheets, lightly sprinkle with grated cheese and repeat again.
6. From above lay out the sheets and pour the bechamel sauce, which remained. Leveling.
7. Cover the mold with foil, set for 20 minutes in the oven. We take it out, fill it with cheese, bake for another 15 minutes.
Lasagna “Bolognese” with meat and vegetables
The recipe is more complex, but tasty and juicy filling for lasagna “Bolognese”. If there are no vegetables, you can not put or replace.
Sheets are prepared according to the instructions.
Ingredients
• 500 grams of minced meat;
• 2 onions;
• 1 carrot;
• 2 tablespoons of flour;
• 45 g cl. oils;
• 2 celery stalks;
• 300 ml of milk;
• 140 g of cheese;
• 2 tomatoes;
• 1 pepper.
Cooking
1. Cooking bolognese with vegetables. Fry the chopped onion and diced carrot, grater is better not to use. After a couple
minutes add celery, a minute later Bulgarian pepper. Once all the moisture is evaporated from the vegetables, you can lay the stuffing. With him
cook no more than five minutes.
2. Now the tomatoes. You can peel and cut into cubes, as in the past recipe. Or simplify: cut in half, rub so
to get rid of the skin. Send to the pan, simmer for about three minutes, add salt, pepper, Italian herbs and turn off. 3. Making bechamel: send oil to melt. In the cold milk lay out the flour, stir thoroughly, pour into
griddle. Boil for about three minutes, spices to taste.
4. Putting it in the form of: grease the bottom, lasagna leaves, a thin layer of bechamel, bolognese with vegetables, a little cheese, just one spoon.
Repeat one more time. Top put the dough, pour Bechamel, must be at least half.
5. Bake for 30 minutes. We take out, sprinkle with cheese, cook another quarter of an hour.
Lasagna “Bolognese” with champignons
For this lasagna is better to take fresh mushrooms. If the mushrooms are frozen, it will take a long time to evaporate the excess moisture.
Ingredients
• 500 grams of minced meat;
• 250 g of champignons;
• 400 ml of milk;
• 3-4 tomatoes;
• 2 bulbs;
• 30 g flour;
• 50 g oil drain. (for bechamel);
• 140 g of cheese;
• dough, spices.
Cooking
1. Dice the onions, mushrooms into plates, put them into the pan and fry all together for about five minutes. As soon as the water goes,
add minced meat. Cooking about the same time on moderate heat.
2. Cut the peeled tomatoes, add to the filling. Cook a couple of minutes after boiling, season with salt and pepper, turn off.
3. We are cooking bechamel: fry flour in butter, pour in milk, boil for two minutes, pepper, sprinkle a little salt and
warm up a little more.
4. We rub cheese.
5. We lay out the usual lasagna: we lubricate the sheets with bechamel, we spread the bolognese with mushrooms, sprinkle with cheese, repeat the layers. Above
bechamel, cheese.
6. Cover with foil, cook for about half an hour. Then we fry a few more minutes, removing the foil. Now the temperature can
to add.
Lasagne “Bolognese” from thin Armenian lavash
Thin Armenian lavash can use the dough of classic leaves, but the assembly technology will be different.
Ingredients
• 700 g of minced meat;
• 150 g tomato puree;
• 150 g onions;
• 2-3 leaves of pita (depends on size);
• 550 g of milk;
• 110 g of oil;
• 100 g flour;
• 150 grams of cheese.
Cooking 1. Cooking bechamel. It needs more here, as pita is relatively dry. Heat oil, mix flour with half the norm
milk, pour out, heat and dilute the remaining milk. Salt, throw a pinch of nutmeg, warm up a couple of minutes.
2. Prepare the stuffing. Fry the onion with minced meat, pour the tomato puree. Or add sliced tomatoes.
3. Cheese just rubbed with large chips.
4. Cut the pita bread. You can make small pieces, as the dough is sold in the store. Or just cut out three sheets of
internal size of the form.
5. Lubricate the bottom of the form with bechamel, put pita bread and from this side also lubricate. We spread the meat layer, a little cheese. Pita
we grease on the one hand, we cover. Repeat the assembly.
6. Fill the casserole with bechamel, cover with a layer of cheese, bake for about half an hour.
Lasagna “Bolognese” without Bechamel
Option lazy lasagna Bolognese, for which you do not need to cook a classic bechamel. It turns out everything can be very simple.
Ingredients
• 700 g of minced meat;
• 3-4 tomatoes;
• 1-2 onions;
• oil, spices;
• dough leaves;
• 450 g sour cream;
• 1 egg;
• 1 clove garlic;
• 150 grams of cheese;
• 1.5 tablespoons of flour.
Cooking
1. Cooking bolognese: fry onion with minced meat, season with chopped tomatoes and spices.
2. Cooking a lazy sauce: beat the egg, add sour cream, flour, garlic, seasoning to taste. Stir well.
3. We collect lasagna: sheets, sauce, meat filling, a little bit of cheese. And we repeat once again. Lubricate sour cream.
4. Bake until light crust. We take out, sprinkle with cheese, bring to readiness.
Lasagne “Bolognese” with cabbage
The recipe is very juicy and tasty lasagna "Bolognese" with a bias in the Russian cuisine. White cabbage is used, but there are similar
Recipes with chopped broccoli florets. Sometimes cooked lasagna with slices of zucchini, eggplant.
Ingredients
• 550 g minced meat;
• 2 bulbs;
• 3 tomatoes;
• 130 g of cheese;
• 300 g cabbage;
• carrot;
• sheets of dough;
• 450 ml of milk; • 70 g flour;
• 100 g of oil;
• spices.
Cooking
1. Fry the flour in butter, dilute with milk, boil the milk sauce for a couple of minutes, that will be enough. Remove from heat. Spice
taste.
2. Prepare the bolognese stuffing: fry the onion, add the carrot, after a minute the minced meat. Cook until it brightens.
Chop the cabbage into strips, mnemy with hands, lay out after the minced meat. We fry all together. We rub tomatoes, we fill bolognese, we warm up
a few minutes, salt and pepper.
3. Put the dough leaves, cover with milk sauce, then distribute the layer of filling and cheese. We collect in a similar way
second layer. Fill with the remains of milk sauce, fall asleep with cheese, bake until done.
Lasagna “Bolognese” - useful tips and tricks
• So that the dough leaves do not stick together during cooking, add 1-2 tablespoons of olive oil to the water.
• Carefully read the instructions on the packaging of the lasagna paste. Some manufacturers recommend just soak the leaves of dough.
in cold water.
• It is considered that it is better to bake lasagna in thick-walled dishes, so it will cook evenly.
• For real lasagna it is better to use a mixture of cheeses. In the classic version it is Parmesan and mozzarella. But, if such an opportunity
No, it can be limited to solid Russian or any other variety.
• Italian casserole will be ready in 20 minutes. But real chefs are sure that in the oven you need to keep at least 40. If
The top will start to burn, then cover the form with a foil or sheet of parchment.
