To make delicious lasagna, you need a dough for it, rolled into thin sheets, cut into plates of the right shape and dried. You can, of course, buy a ready set of plates of dough for lasagna in the nearest supermarket - it's quite convenient.
Lasagna from puff pastry is also an option. Ready-made puff pastry is often sold in supermarkets, home kitchens and public catering establishments. It is easy to roll sheets out of it and cut out the plates, lightly dry and then cook with lasagna. In these two cases, everything is not bad, only you do not know what and what quality ingredients were used to make the dough.
Lasagne from a home dough is the best solution. Of course, we will use only high-quality flour (higher or first grade), preferably from wheat of solid sorts. Those who are especially concerned about the figure and digestion, it is better to choose a meal of coarse grinding. The rest of the ingredients should at least be fresh and natural. Consider how to prepare a dough for lasagna. Of course, it is better to follow traditional methods.
Classic recipe for lasagna dough
Ingredients:
- wheat flour - 600 g;
- egg of chicken - 3-4 pieces;
- olive oil (or even sunless without a smell) - about 50 ml;
- cold water - 100 ml;
- table salt - 1 pinch.
Preparation
We sift the dough on the work surface with a slide (this is mandatory, during the sieving process the flour is enriched with oxygen). In the hill we make a deepening, we drive in eggs, add oil, water and salt. With hands lubricated with butter, knead the dough and thoroughly, long enough to mix it. The dough should become elastic and elastic. We roll the lump, cover with a towel and let the test stand (it is possible in the refrigerator) for 40 minutes, then knead, stir again and - can be rolled out.
Roll the dough into thin sheets (no more than 2 mm thick). Knife we cut the plates of the right size (usually no more than 7x15 cm). Lay the plates on clean towels and lightly dry. You can lightly (for no more than 5 minutes) boil them in salted water with the addition of olive oil, and then put on towels to dry.
Puff pastry for lasagna
Ingredients:
- wheat flour - 0,5 kg;
- natural butter (no margarines, we will do without trans fats) - 200 g;
- eggs - 2 pieces;
- salt - 0,5 tsp.
- vinegar 6 or 9% - 0,5-1 st. a spoon;
- water is cold - about 400 ml.
Preparation
It is very important that all the ingredients for making puff pastry are cold enough. To do this, they are not bad to hold the night or at least an hour 4 in the refrigerator (on the shelf), and the oil in the freezer compartment.
In a large bowl sift flour. Cold oil, crush the knife to about the size of a pea and - also in a bowl. In a separate container in cold water, salt and vinegar are dissolved (1-2 spoons of sugar can be added). Vinegar provides a stable state of gluten-free flour, then the dough does not spread, but increasing its amount worsens the taste. Liquid pour into flour and butter and quickly knead the dough, gradually adding water, if necessary, podbavim flour.
Instead of water, you can use cold milk, while the taste of the dough will improve, but the elasticity will decrease and the calorie content will increase. Yield: use a mixture of water and milk.
We roll the com and wrap the dough in a food film. We put in the refrigerator for 2 hours.
When the dough rests, roll out the layers, each surface is smeared with oil and stacked one on top of another, for lasagna normally 5-8 layers. Roll out thinly and cut the layers, then lay out a little to dry, and you can take up the preparation of lasagna .