10 best recipes lasagna: from classics to experiment

6 important points

1. Refer to the information on the package with sheets for lasagna. Sometimes they do not require pre-cooking.
2. If under the instruction sheets should first boil, put them in boiling salted water. Cooking takes just 3 minutes because the sheets must remain harsh.
3. During cooking, the sheets can stick together. To prevent this, cook their parts or even by one, and in the water, add a little vegetable oil. After cooking, the sheets lay in a single layer on a clean towel that they dry out slightly.
4. If you prefer to make your own dough, at the end of the article you will find a recipe for lasagna sheets home.
5. Cook lasagna is necessary in a thick-walled bowl with high sides. Choose not too much form to lasagna has not turned low. It should be at least 3-4 layers of dough.
6. Before cutting lasagna let it cool slightly.

Classic lasagna with minced meat and bechamel sauce

Ingredients

• 2 tablespoons olive oil;
• 1 onion;
• 500 g of minced beef;
• salt - to taste;
• ground black pepper - to taste;
• 500 g fresh tomato or trade winds skinless, cut into small cubes;
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• 1 teaspoon of dried basil;
• 40 g butter + bit to lubricate;
• 40 g flour;
• 400 ml of milk;
• salt - to taste;
• ground black pepper - to taste;
• ground nutmeg - to taste;
• 250 g lasagne sheets;
• 50 g parmesan.

preparation

Heat the oil in a frying pan and sauté chopped onions until golden brown. Put the mince and cook, stirring occasionally, until cooked meat. Season with salt and pepper.

Add the trade wind or tomatoes, stir and cook over low heat for about 10 minutes. Then connect mass with basil.

In a skillet melt the butter over moderate heat. Stirring with a whisk, add flour. Without stopping to whisk the mixture, gradually add the milk. Boil bechamel sauce, stirring constantly until it thickens. Season with salt, pepper and nutmeg.

Oil a baking dish. Put on the bottom of a few sheets of lasagne and cover their part of the sauce. Spread on top of the meat filling. Repeat layers. Top should be Béchamel sauce sprinkled with grated Parmesan cheese. Bake for 30 minutes at a temperature of 190 ° C.

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Lasagna with meat and cheese

Ingredients

• 2 teaspoons of olive oil;
• 450 g of minced beef;
• 2 garlic cloves;
• 1 teaspoon of dried oregano;
• salt - to taste;
• ground black pepper - to taste;
• 900 g marinara sauce;
• 450 g ricotta;
• 50 g parmesan;
• ¼ parsley;
• 350 g lasagne sheets;
• 700 g of mozzarella.

preparation

In a large skillet, heat the oil. Put to mince and fry until cooked. Drain the fat from the pan once.

Add to the meat chopped garlic, oregano, salt and pepper and cook for another minute. Add marinara, stir and cook until the sauce until thoroughly warms. Mix the ricotta, half the grated parmesan, almost all the chopped parsley, pepper and salt.

Spread on bottom of baking dish of the meat filling, cover its part of the lasagne sheets. Coat the sheet part cheese mix and place the top part of the sliced ​​mozzarella. Repeat layers. The last layer of cover sheets for lasagne meat mixture, mozzarella and grated parmesan cheese.

Cover with foil shape. Bake lasagna for 15 minutes at a temperature of 190 ° C. Remove foil, increase temperature to 200 ° C and cook for another 20 minutes. Before serving, sprinkle with chopped parsley lasagne.

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Lasagna with chicken, cheese and mushrooms

Ingredients

• 700 g of tomato;
• 200 g mushrooms;
• 500 g of tomato paste;
• 1 onion;
• 4½ teaspoons of dried basil;
• salt - to taste;
• 500 g of boiled chicken;
• 2 eggs;
• 900 grams of lean cottage cheese;
• 80 g of hard cheese;
• ½ parsley;
• ground black pepper - to taste;
• a little butter;
• 350 g lasagne sheets;
• 300 g of mozzarella.

preparation

Cut the tomatoes into cubes and mushrooms - plates. Put mushrooms and tomatoes in a saucepan, type tomato paste, finely chopped onion, basil and salt. Allow to boil, reduce heat and simmer, covered for 25 minutes. Add the chicken pieces and cook a few more minutes.

In a bowl, mix the eggs, cottage cheese, grated cheese, chopped parsley, pepper and salt.

Grease a baking dish with oil and place on the bottom of a few sheets of lasagne. Top portion distribute curd mixture, part tomato meat stuffing and portion mozzarella. Repeat layers.

Cover with foil shape and put in a preheated 190 ° C oven for 30 minutes. Remove the foil and bake for 10-15 minutes more.

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Lasagne with mushrooms and cheese

Ingredients

• 1 onion;
• 2 tablespoons of vegetable oil;
• 500 g mushrooms;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon butter;
• 1 tablespoon flour
• 400 ml of milk;
• ground nutmeg - to taste;
• 200 g lasagne sheets;
• 300 g of mozzarella.

preparation

Finely chop the onion and lightly fry in a pan with hot oil. Chop the mushrooms into large chunks or thin slices, add to the onions and cook, stirring occasionally, about 10 minutes. Season with salt and pepper.

In a skillet, melt the butter. Stirring with a whisk, add flour. Gradually add the milk and cook the sauce, stirring constantly until thick. Season with salt, pepper and nutmeg.

Grease the bottom of a baking sauce and top with a few sheets of lasagne. Spread over them a part of the filling, sprinkle with grated cheese and a part of grease sauce. Repeat layers. The last layer of lasagna sheets to cover with mozzarella and sauce. Bake for 40 minutes at 180 ° C.

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Lasagna with spinach from Jamie Oliver

Ingredients

• 70 g butter + bit to lubricate;
• 50 g flour;
• 800 ml of milk;
• salt - to taste;
• ground black pepper - to taste;
• 1 fresh bay leaf;
• 800 g of spinach;
• 200 g ricotta;
• ground nutmeg - to taste;
• 300 g lasagne sheets;
• 100 g of Parmesan cheese.

preparation

In a skillet melt 50 g of an oil. Stirring whisk, add flour and cook for 1-2 minutes. Pour the milk and stir until béchamel thickens. Season with salt and pepper, add the bay leaf and cook for another 5 minutes. Remove the sauce lavrushku.

In a frying pan, melt the remaining butter and place to spinach leaves. Simmer, covered a few minutes until soft. Drain the liquid from the pan. When the spinach is cool, gently squeeze it, chop and mix with ricotta, two-three tablespoons of bechamel sauce, nutmeg, salt and pepper.

Oil a baking dish. Put back portion of sheets for lasagne, the sauce portion, part spinach mixture and sprinkle portion grated parmesan. Repeat layers.

The last layer of lasagna sheets for grease and sprinkle parmesan sauce. Bake for 30 minutes at a temperature of 190 ° C.

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Lasagna with chicken breast and cheese

Ingredients

• 3 chicken breasts;
• salt - to taste;
• ground black pepper - to taste;
• 5 eggs;
• 130 g flour;
• 230 g of bread crumbs;
• a few tablespoons of vegetable oil;
• 500 g ricotta;
• 680 g marinara sauce;
• 250 g lasagne sheets;
• 400 g of mozzarella.

preparation

Cut chicken breasts in half into two thin pieces. Lubricate them with salt and pepper on all sides. You can use ready-made seasoning for chicken.

Whisk 4 eggs. Roll the breasts in flour, dip in beaten eggs and from all sides, sprinkle with breadcrumbs. Fry chicken in a pan with hot oil for about 4 minutes on each side. Transfer to a paper towel to stok excess fat.

Mix the ricotta and whisk the remaining egg. Grease a baking dish of marinara part, put on top of a few sheets of lasagne and cover part of the cheese sauce. Should be allocated part of the chicken and sprinkle with grated mozzarella part.

Repeat the layers so that the top of the remains were marinara and mozzarella. Cover with foil shape and put in a preheated 180 ° C oven for about 50 minutes. For 10 minutes until cooked, remove the foil.

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Lasagne with pumpkin, cheese and nuts

Ingredients

• 500 g of pumpkin pulp;
• 400 g hard cheese;
• 20 g butter;
• 1 tablespoon flour
• 500 ml of milk;
• salt - to taste;
• ground nutmeg - to taste;
• ground black pepper - to taste;
• 250 g lasagne sheets;
• 50 grams of walnuts.

preparation

Grate raw pumpkin and cheese on a coarse grater.

Melt in a pan butter. Stirring, add flour. Continually stirring, pour in the milk and cook until thickened. Season sauce with salt, pepper, and nutmeg.

Grease the bottom of a roasting small amount of sauce and top with a few sheets of lasagne. Distribute them part of the pumpkin, chopped nuts, sauce and cheese. Repeat layers. The upper layer of cheese sprinkle nuts.

Bake for 20-25 minutes at a temperature of 170 ° C.

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Lasagna with eggplant from Jamie Oliver

Ingredients

• 3 eggplant;
• 7 tablespoons olive oil;
• 3 garlic cloves;
• a few sprigs of thyme;
• chili powder - to taste;
• 800 g of tomatoes in brine;
• 1 tablespoon balsamic vinegar;
• 1 bunch basil;
• salt - to taste;
• ground black pepper - to taste;
• 70 g parmesan;
• 150 g of cheddar;
• 250 g lasagne sheets.

preparation

Put eggplant in a colander and place it over a saucepan of boiling water. Cook the vegetables for a couple of 30 minutes. Then cut it in half, scrape the flesh with a spoon and chop finely.

Heat 6 tablespoons of oil in a frying pan over medium heat. Put the chopped garlic, thyme leaves, eggplant, and chili powder. Cook and stir 10 minutes.

Add the tomatoes to the pan and chop them shovel. Then pour the vinegar and toss almost all the basil leaves. Bring to boiling mass and simmer for 10 minutes at medium heat until it thickens. Season with salt and pepper.

Grate the Parmesan and half the cheddar. The other half of the cheese cut into thin slices.

Grease the bottom of a baking part of the vegetable sauce. Sprinkle part of grated cheese, cover several sheets of lasagne and repeat layers. At the top layer of vegetable sauce lay grated cheese and cheddar plate.

Bake lasagna 25-30 minutes at a temperature of 200 ° C. Before serving, garnish with the remaining basil leaves and pour a spoon of oil.

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Lasagna with chicken and broccoli

Ingredients

• 50 g butter;
• 1-2 garlic cloves;
• 600 g of double cream;
• ground black pepper - to taste;
• 85 g parmesan;
• 600 g of baked or fried chicken;
• 500 g of broccoli;
• 250 g lasagne sheets;
• 230 g of mozzarella.

preparation

In a skillet, melt the butter. Add the chopped garlic, cream and pepper. Stir, bring to a boil and reduce heat. Add the grated cheese and stir until thickened.

Slice the chicken and broccoli into large chunks.

Grease part sauce baking dish and cover with a few sheets of lasagna. Put the top of the chicken, broccoli and grated mozzarella sauce and grease.

Repeat layers. The last layer of lasagna sheets for grease and sprinkle cheese sauce. Cover with foil shape and put in a preheated 190 ° C oven for 30 minutes. Remove the foil and cook for 15 more minutes.

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Lasagne with ham and cheese

Ingredients

• 1 tablespoon vegetable oil;
• 1 onion;
• 2 tomatoes;
• 170 g of tomato sauce;
• salt - to taste;
• ground black pepper - to taste;
• 50 g butter;
• 50 g flour;
• 500 ml of milk;
• ground nutmeg - to taste;
• 300 g of ham;
• 200 g hard cheese;
• 200 g lasagne sheets.

preparation

Heat the oil in a frying pan and fry the onions and tomatoes, diced. Add the tomato sauce, salt and pepper and cook until it has evaporated most of the sauce.

In a skillet melt the butter and stirring with a whisk, add flour. Pour in the milk and cook, stirring, until thick. Spice béchamel salt, pepper, and nutmeg.

Cut the ham into cubes and grate the cheese on a coarse grater.

Grease the bottom of a roasting small amount of sauce. Put on top of the sheets of lasagna, some tomatoes and onions, ham, sauce and cheese. Repeat layers. The last layer of cheese pour béchamel sauce. Bake lasagna at 180 ° C for about 30 minutes.

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Bonus: the recipe for lasagna sheets

Ingredients

• 275 g flour + bit for spreading;
• 3 large eggs,
• a pinch of salt.

From said quantities of ingredients get about 450 g of dough.

preparation

Make a hole in the middle of the flour. Break the eggs and add salt. Beat the eggs with a fork, connecting them with the flour.

Thoroughly knead the dough with your hands until it is smooth and homogeneous. If necessary, add a little water. Form a ball of dough, wrap in food film and store in the refrigerator for 30-60 minutes.

Flour the work surface, place the dough on it and cut it into three equal parts. Slightly flatten their hands and walk around a rolling pin every 5-6 times.

Turn the dough 90 degrees and roll it 5-6 times more. Again, turn and work again with a rolling pin.

Continue to roll the dough until its thickness is closer to 1 mm. If the dough is visible through her fingers, then it is ready.

Cut the edges of the dough, forming equal squares or rectangles.

Cut them into several identical sheets. Transfer sheets on floured surface and leave for 30 minutes.

If they turned out fine, you can use them without precooking. If you are still not able to properly roll out sheets, blanch them in boiling water.

see also

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