There are many recipes and ways to prepare lasagna. Today we will tell only two of them. Prepare this nourishing and elegant dish and enjoy the heritage of Italian chefs.
Classic recipe for Italian lasagna
This recipe will tell you how to make lasagna at home and the dough for this dish.
Ingredients:
- minced beef - 500 g;
- onions - 150 g;
- carrots - 200 g;
- celery - 200 g;
- tomatoes - 500 g;
- garlic - 2 teeth;
- vegetable oil - 30 g;
- butter - 120 g;
- salt - 4 teaspoons;
- dry wine - 200 ml;
- nutmeg - pinch;
- flour - 260 g;
- eggs - 2 pieces;
- water 100 ml;
- milk - 700 ml;
- Parmesan - 160 g;
- pepper.
Preparation
Cooking sauce Bolognese. Onions, carrots, tomatoes (peeled) and celery (you can both root and stems) are cut into cubes. In a frying pan pour the vegetable oil and 60 g of creamy. Onions and finely chopped garlic are lightly fried, add carrots and celery, after 4 minutes we pour minced meat there. We try to stretch it, so that there are no large lumps. If the lumps are still baked, you can get rid of them with the help of a common crush, with a gentle kneading, right in the pan. After that, we pour out the tomatoes to the stuffing and pour the wine and 2 hours of a spoonful of salt. Well mixed, give evaporated spirits and stew for 1.5 hours.
For the dough, combine the eggs, flour and water and knead the dough. It must be dense, so that it can be thinned out. We remove it to the side to rest a little.
Now béchamel sauce. In the saucepan, melt 60 g of butter and add the flour, mix it well and fry it all for a couple of minutes in order to remove the taste of raw flour. Quickly pour in cold milk, salt (1 teaspoon) and mix well with whisk so that no lumps form. When the milk boils, the sauce will begin to thicken, attach to it half the grated Parmesan. All this should turn into a uniform thick mass. We leave sauce to cool down a little.
We return to the test. Roll it with a thickness of 1 mm and cut into pieces in the form most suitable for your dishes. In boiling salted water alternately lower the dough for 30 seconds, then put it into cold water, and then on the towel. So we do with all the pieces.
Form for baking should be with high sides. At the bottom, pour a bit of Béchamel sauce, lay a layer of dough, on it a layer of bolognese sauce and so on, so long as the products remain. Top sprinkle with grated parmesan and put bake in the oven (200 degrees) for 20 minutes.
A simple recipe for lean vegetable lasagna
Ingredients:
- eggplant - 1 piece;
- tomatoes - 2 pieces;
- sun-dried tomatoes - 100 g;
- onions - 1 head;
- zucchini - 1 piece;
- water - 1.5 cups;
- carrots - 1 piece;
- mushrooms - 200 g;
- sweet pepper - 1 pc .;
- olive oil, salt, rosemary, pepper;
- sheets for lasagna.
Preparation
We cut all vegetables into cubes and fry them slowly. They must soften and soak with the smell of each other. In the end, add crushed sun-dried tomatoes, salt and spices. Form for baking abundantly grease with olive oil, spread a little vegetables, then dough (not boiled), again vegetables and again dough. At the end around the edges, gently pour water to make the dough ready. The form should not be filled completely, because during the preparation of lasagna will rise. The top of the mold is clogged with foil and baked in the oven (180 degrees) for 40 minutes.