Lasagna - an appetizing dish of Italian cuisine is always striking with its original rich taste and simply amazing aroma.
First, we'll tell you how to make a real dough and directly the sheets for this dish.
How to make a lasagna dough at home - recipe
- eggs - 1 piece;
- flour - 345 g;
- refined oil.
Prepare the preparation by sifting the flour. In the resulting slide, make a hole into which 1 beat the egg and pour in 30 ml of oil. Now gently mix. The elastic dough should leave. Stir it for 10-15 minutes. If it is too dense, add 30 ml of water. After mixing, leave it for half an hour, and then divide into 6 parts. Each of them thinly roll out. Now leave the sheets, dry.
Before use, cook them in slightly salted boiling water with vegetable oil for 1 minute. And then use the paste on the recipe.
How to prepare lasagna at home with minced meat from ready-made leaves?
- minced meat (from any meat, you can mix different) - 445 g;
- onion - 165 g;
- flour - 35 g;
- puree tomato (can be used diluted in water paste) - 370 g;
- lasagna sheets;
- Parmesan - 45 g;
- milk (preferably fatty) - 375 ml;
- butter, rustic - 45 g;
- any greens are optional - 25 g.
Preparation begins with the preparation of filling - first, save the crushed onion. Add the stuffing, add it and pepper. Now add the tomato puree and 10 minutes simmer on low heat. After that, you can add chopped greens.
Now sauce: butter, melt, add flour, stir and pour milk into the mass, constantly stirring the mixture intensively. On a low heat, bring it to a thick, salt, pepper and set aside. Now, apply a suitable form with oil, spread the lasagna leaf, pour it into the sauce, then distribute the filling. And repeat all the layers until you use all the ingredients. Top pour sauce and pritrutite parmesan. Bake lasagna for 35 minutes in the oven.
How to quickly make lasagna at home - a vegetarian recipe
- eggplant small - 1 pc .;
- tomatoes are dense, not large - 2 pcs .;
- sun-dried tomatoes - 115 g;
- onion - 1 piece;
- zucchini small, very young - 1 pc .;
- water 375 ml;
- carrots are not large - 1 pc .;
- any mushrooms - 190 g;
- Bulgarian pepper - 1 pc .;
- olive oil, salt, dry needles of rosemary, freshly ground pepper;
- sheets of lasagna.
Cut all the vegetables into cubes and slowly fry, practically fry. They should only soften and soak up the aromas of each other. At the end, add crushed sun-dried tomatoes, salt and flavored spices.
Form a lot of grease with olive oil, distribute some vegetables, then dough (not boiled!), Again a layer of vegetables and dough. At the end along the edge, carefully pour the water. Do not fill the mold to the brim; in the process of cooking, lasagna will swell and rise. Top the form with foil and bake at 195 degrees 35 minutes.