Today we will cook an incredibly delicious dish of Italian cuisine - lasagna. Its taste has conquered millions of consumers around the world. It would seem that such a simple combination of products, and the result is simply stunning. Try to cook this amazing dish at home, and you will certainly be satisfied.
How to cook at home classical lasagna with minced meat?
Ingredients:
- pork and beef - 550 g;
- sheets of lasagna - 8-12 pieces;
- garlic - 1 clove;
- solid cheddar cheese - 275 g;
- onion - 95 g;
- tomatoes - 220 g;
- tomato puree - 110 g;
- carrots - 95 g;
- a mixture of dried Italian herbs - 5 g;
- refined vegetable oil - 25 ml;
- salt - to taste;
- black ground pepper - to taste;
For béchamel sauce:
- flour - 60 g;
- milk - 700 ml;
- spicy herbs - to taste;
- nutmeg ground - 2,5 g;
- Butter - 110 g;
- laurel leaf - 1 piece;
- white ground pepper - to taste;
- salt.
Preparation
When preparing lasagna, we prepare all the necessary components first. Onions are cleaned and crushed with small cubes, and the carrot is passed through a grater. For minced meat, grind the meat in any convenient way. Blanched fresh tomatoes for two minutes in boiling water, and then remove and peel. The tomato pulp is cut into small cubes, and we clean the garlic and cut it lightly with a sharp knife. We also pass hard cheese through a grater.
On a heated frying pan with refined oil, spread a ray, passer it for two minutes, stirring, and then add the carrots and fry another five minutes. Next, lay out the minced meat, reduce heat and fry for another ten minutes. Add the tomatoes, tomato puree, chopped garlic, a mixture of dried Italian herbs, ground black pepper and salt, stir and let the contents of the frying pan for another ten minutes.
Further on how to make béchamel sauce for lasagna. In a saucepan pour the milk, put it on the fire, warm it to a boil, throw the laurel leaf and nutmeg. Turn off the stove and let it sit for ten minutes. In a sauté pan or deep frying pan, we dissolve the butter, pour the wheat flour and pass it until golden color is obtained, stirring constantly. It will take about five minutes. From the present milk mixture, take out the laurel leaf and pour the milk into the frying pan with a thin trickle, continuously stirring with the help of a whisk to avoid the formation of lumps. We warm the mass to the hints of boiling, but do not boil it, and remove it from the heat. We bring the sauce to taste with salt and white pepper.
Now we are collecting lasagna. On the oily bottom of the baking dish, pour a little sauce and spread it. Now lay out the sheets of lasagna, on top a bit of minced meat, again abundantly watered with sauce and rubbed with grated cheese. Repeat this way until all the sheets, minced meat and sauce have run out. The last layer of sheets for lasagna (without minced meat) is smeared abundantly with sauce, rubbed with grated cheese, we determine in the oven preheated to 200 degrees and maintained at this temperature regime for forty minutes.
On readiness we give climbing ten minutes, and we can serve, cutting into portions and decorating with fresh basil leaves.
Sheets for lasagna can be bought in a retail chain or prepared with your own hand. And how to do it correctly we will tell below.
How to cook lasagna sheets?
Ingredients:
- wheat flour - 400-420 g;
- eggs large chicken - 5 pcs .;
- salt.
Preparation
Wheat flour sifted into a bowl or on a flat surface to get a slide. Then we make a hole in it, into which we drive in eggs, we throw salt and mix the tight dough, if necessary, pouring in the flour. The formed dense bowl is placed in heat for about thirty minutes, and then divided into nine to ten parts, each of which is rolled out until a rectangular layer with a thickness of not more than one and a half millimeters is obtained. After that, we lay the obtained strata alternately into boiling salted water and boil it for ten minutes. Such homemade lasagna sheets can be stored long enough in the freezer.