Lasagna has long ceased to be an Italian curiosity, but has evolved into a dish that often finds a place on our tables even in the everyday menu. A dish of pasta sheets, along with the sauce, cheese and meat stew, was loved by the majority because of its satiety and the availability of the constituent ingredients. Below we will diversify your collection with several other recipes for making lasagna at home.
Meat Lasagne - home cooking recipe
If you are a real meat-eater, then this version of lasagna with three different types of meat will become a real find. Types and quantity of meat can be varied at our own discretion, we decided to dwell on the classic combination of pork and beef.
Ingredients:
- sheets for lasagna - 12-15 pcs .;
- grated cheese - 1 1/2 tbsp.
For béchamel sauce:
- butter - 65 g;
- flour - 30 g;
- milk - 520 ml.
For meat stew:
- onion - 145 g;
- stalk of celery - 65 g;
- carrots - 80 g;
- Pork tenderloin - 130 g;
- beef (pulp) - 255 g;
- pork (shoulder) - 130 g;
- bacon - 35 g;
- dry red wine - 165 g;
- chicken broth - 340 ml;
- milk - 180 ml;
- tomatoes in its own juice - 1.1 kg.
Preparation
Before you make lasagna at home, make a meat stew. On the bacon fat from pieces of bacon, save the sliced vegetables until half-ready. Grind all kinds of meat and add it to the vegetable frying. Pour in the dry red wine and let it evaporate halfway. Then pour in the milk and broth. Leave the meat to languish on the stove for about an hour until the excess liquid evaporates, turning the contents of the pan into a thick sauce. Supplement the meat with tomatoes and mash them with a spoon in the mashed potatoes. Leave the meat to languish for another 45 minutes.
Now it's the Beshamel turn. On the melted oil fry the flour for about 30 seconds, and then dilute the resulting paste with milk, season with salt and leave it on minimal heat until it thickens.
Start spreading the béchamel alternately with the meat stew on the lasagna sheets. Lay the layers with white sauce with a little cheese. Sprinkle the top generously with cheese and put everything in the oven for 45 minutes at 180 degrees, pre-covering the form with foil. Leave the dish browned under the grill for another 10 minutes already without foil.
How to quickly make lasagna at home from the finished sheets?
Endless adaptation of the classic dish led to the fact that now you can meet recipes for cooking lasagna at home even from sheets of pita bread. We do not recommend repeating them, because such a lasagna turns out to be too crooked and easily falls apart. You can replace lavash sheets with sheets of your own cooked pasta or already prepared special sheets for lasagna.
This recipe is also an adaptation that allows you to simply cook lasagna at home with minimal time, by simplifying the recipe for sauces.
Ingredients:
For tomato sauce:
- garlic - 3 teeth;
- ground beef - 530 g;
- tomatoes in its own juice - 390 g;
- dried basil - 1 teaspoon.
For filling:
- eggs - 2 pieces;
- Ricotta cheese - 3 items;
- grated hard cheese - 1 item;
- a handful of green parsley;
- sheets for lasagna .
Preparation
Pound the ricotta (or cottage cheese) with a pair of eggs, a good pinch of salt, basil and a handful of grated hard cheese.
Fry the ground beef until reddening, add to it a scalloped garlic chop, dried basil, a pinch of salt, and then pour in tomatoes in your own juice. When the tomatoes disperse in puree, and the contents of the dishes thicken to the consistency of the sauce, remove everything from the fire.
Quickly bake pasta sheets for lasagna and begin layering them in a roasting dish, alternating with ricotta or meat sauce. Preparation of lasagna at home takes about 45 minutes at 190 degrees, with the first half an hour the dish is baked under the foil, and the last 15 minutes - without.