Lasagna with minced meat

Lasagna is a traditional Italian dish that is a layered casserole. Sheets of dough alternate with Bolognese and bechamel sauce. The dish turns out juicy and incredibly appetizing. It is served hot. The cheese crust is a special pleasure. The preparation, although time-consuming, is quite simple.

Classic lasagna with minced meat in the oven

Classic lasagna with minced meat in the oven is a hearty and tasty dish that can be a good option for a holiday dinner or family lunch. Even a beginner can master cooking lasagna if you follow these instructions. Lasagna is good both freshly prepared and reheated.

1. 
   Lasagna is very easy to prepare at home.Prepare the ingredients. Grate the cheese using a fine or coarse grater as desired. Turn on the oven preheat at 200°C. Peel the garlic and crush the cloves with a knife.
2. 
   Throw the garlic into a hot frying pan with vegetable oil and fry for just a minute. When the oil is saturated with garlic flavor, unload the minced meat. After frying for 5 minutes, sprinkle with spices.
3. 
   Pour tomato sauce and half a glass of purified water into the half-finished minced meat. After stirring and bringing to a boil, simmer the sauce for half an hour. Bolognese sauce is ready.
4. 
   Place the butter in a saucepan and melt it.
5. 
   Pour in the flour and mix thoroughly until completely combined.
6. 
   Gradually add milk and stir until no lumps remain. Salt and pepper, add sugar. Boil for no more than 7 minutes until thickened. Remove from the stove and let cool. Bechamel sauce is ready.
7. 
   Generously grease the baking container with vegetable or butter. Spread a small amount of bechamel sauce along the bottom.
8. 
   Cover the top with lasagna sheets. Place the sheets dry or pre-soak them in warm water for 15 minutes to reduce the cooking time later.
9. 
   Soak with a thin layer of bolognese.
10. 
    Sprinkle with grated cheese.
11. 
    Soak the bechamel sauce and do the same manipulations.
12. 
    When all the layers are assembled, place lasagna sheets on top, pour bechamel sauce on top and sprinkle with the remaining cheese.
13. 
    Place in a hot oven for 40 minutes.
14. 
    Then carefully take it out and divide it into portions. Serve immediately. Bon appetit!

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Homemade lasagne with béchamel sauce

Homemade lasagna with béchamel sauce looks delicious. A juicy, tender dish will gather a large company at the table and provide unforgettable pleasure.Preparing the dish is simple, but requires some time. Even a beginner can handle the recipe.

Cooking time – 1 hour 35 minutes

Cooking time - 10 min.

Portions – 4

Ingredients:

• Lasagne sheets – 10-12 pcs.
• Beef – 300 gr.
• Carrots – 1 pc.
• Onions – 1 pc.
• Greens (parsley, dill, celery stalk) - 0.5 bunch.
• Garlic – 2-3 cloves.
• Olive oil – 3 tbsp.
• Tomatoes – 4 pcs.
• Parmesan – 100 gr.
• Butter – 50 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Dry aromatic herbs - to taste.
• Nutmeg - to taste.
• Granulated sugar - to taste.
• Cream 20%-33% – 100 ml.
• Flour – 1.5 tbsp.
• Milk – 500 ml.
• White wine – 100 ml.

Cooking process:

Step 1. Prepare ingredients for an amazing dish.

Step 2. After washing the beef, dry it and cut it into pieces. Scroll through a meat grinder. Heat olive oil in a deep saucepan. Unload the minced meat and fry for about five minutes.

Step 3. Peel the onions and garlic. Remove the skin from the carrots. Finely grate the garlic and chop the onion. Add to the minced meat and fry further. We wash and chop the petiole celery. Unload with meat sauce.

Step 4. Coarsely grate the carrots and add to the rest of the ingredients. Mix well and fry for 10 minutes. Finely chop the washed parsley and add to the sauce. Salt and pepper. Balance with granulated sugar. Pour in the wine. Bring to a boil and cover, simmer over low heat.

Step 5. Pour boiling water over the washed tomatoes and remove the skin. We take out the seeds and cut out the stalk. Punch the pulp with a blender. pour into the minced meat and add no more than half a glass of hot water. After boiling, season with fragrant herbs.

Step 6. Pour in the cream.Simmer for about 2 hours until the sauce turns into a homogeneous mass. Balance the taste with spices.

Step 7. Remove from the stove.

Step 8. Prepare ingredients for bechamel sauce.

Step 9. Melt the butter in a frying pan. Then add 1.5 tablespoons of flour and stir vigorously.

Step 10. Add milk little by little to the thick mixture and mix thoroughly, leaving no lumps. Cook for no more than 12 minutes until thickened.

Step 11. Season with nutmeg, pepper and salt.

Step 12. Take a heatproof dish of an acceptable size and lasagne sheets.

Step 13. Grease the mold with oil. Pour a couple of spoons of bechamel sauce and spread over the entire area. Cover with lasagne sheets.

Step 14. Coat with bechamel sauce again.

Step 15. Pour meat sauce over it. Place lasagne sheets, soak in bechamel sauce and meat sauce. We lay the sheets.

Step 16. In this way we assemble the entire dish.

Step 17. Soak the final layer with bechamel sauce and sprinkle with shredded cheese. Place the dish in an oven preheated to 220°C. Bake for 40 minutes.

Step 18. Carefully remove, holding the hot container with oven mitts. Cut into portions. Serve hot. Bon appetit!

Lasagna with chicken

Chicken lasagna has an incredible taste. The dish turns out incredibly aromatic with a rich taste. The indulgent treat will become your favorite. Despite the fact that chicken fillet is used for the filling, the filling comes out quite juicy. Lasagna looks very appetizing and is suitable as a treat for a festive event.

Cooking time – 1 hour 30 minutes

Cooking time - 10 min.

Portions – 4

Ingredients:

• Lasagna sheets – 250 gr.
• Chicken fillet – 700 gr.
• Mushrooms – 300 gr.
• Onions – 150 gr.
• Greens - to taste.
• Tomatoes – 500 gr.
• Hard cheese – 300 gr.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.

For the bechamel sauce:

• Butter – 100 gr.
• Flour – 5 tbsp.
• Milk – 1 l.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the products.

Step 2. Rinse and chop the peeled onion.

Step 3. After washing the chicken fillet and drying it, cut it into small cubes.

Step 4. After washing and peeling the mushrooms, cut them into cubes.

Step 5. Heat the frying pan thoroughly with vegetable oil and unload the chopped onion. Sauté until transparent.

Step 6. Place the chopped meat on the stewed onion.

Step 7. After frying for 5 minutes, unload the mushroom slices.

Step 8. After mixing, season with spices.

Step 9. Continue cooking for a quarter of an hour.

Step 10. After washing and drying the greens, finely chop them.

Step 11. Pour boiling water over the washed tomatoes, cut out the stalks and remove the skin. After cutting into segments, unload into the chopper bowl.

Step 12. Punch the tomatoes until smooth.

Step 13. Add chopped herbs.

Step 14. Using a chopper, rotate for a couple of seconds to combine the ingredients.

Step 15. Prepare bechamel sauce. Place the butter into a thick-walled bowl. Dissolve at moderate temperature.

Step 16. Add flour.

Step 17. Stir with a spatula and lightly fry.

Step 18. Gradually add milk and stir to break up any lumps.

Step 19. Sprinkle with salt and pepper. Boil the sauce, stirring constantly, until thick.

Step 20. Place lasagne sheets on the bottom of the refractory pan.

Step 21. Distribute half of the mushroom and chicken filling.

Step 22. Distribute half of the bechamel sauce.

Step 23Cover with a second layer of lasagne sheets.

Step 24. Distribute the rest of the mushroom and poultry filling.

Step 25. Soak with the remaining white sauce.

Step 26. Cover with lasagne sheets.

Step 27. Distribute tomato sauce with herbs. We move the workpiece into an oven heated to 180°. Bake the dish for 20 minutes.

Step 28. Grind the cheese using a large hole grater.

Step 29. After a while, carefully remove the container from the oven and generously sprinkle with grated cheese. Remove to cook for another 25 minutes.

Step 30. Divide the aromatic dish into portions and serve hot. Bon appetit!

Lasagna with mushrooms

Lasagna with mushrooms is prepared simply. The dish is suitable for those who do not eat meat. Juicy lasagna is an excellent option for a tasty and satisfying lunch. Instead of champignons, you can use other mushrooms. It turns out delicious with preparations from forest specimens. They add an unforgettable aroma to the dish.

Cooking time – 1 hour 10 minutes

Cooking time - 20 minutes.

Portions – 2

Ingredients:

• Lasagne sheets – 3 pcs.
• Wheat flour – 0.5 tbsp.
• Champignons – 300 gr.
• Onions – 100 gr.
• Vegetable oil - to taste.
• Milk – 200 ml.
• Mozzarella – 150 gr.
• Butter – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Nutmeg - to taste.

Cooking process:

Step 1. Wash and chop the peeled onion. Rinse the champignons, dry them and slice them thinly. After boiling water, add some salt and lower the lasagne sheets. Cook for about 3 minutes. Grate the cheese. Set the oven to preheat to 180°C.

Step 2. Place the saucepan on the fire, add butter and melt it. Add flour and stir, breaking up lumps.Add milk in small portions, stirring vigorously after each dose. Cook until thickened. Season with salt, nutmeg and pepper. After stirring well, remove from the burner. Bechamel sauce is ready.

Step 3. Heat the vegetable oil in a frying pan. Add the onion and sauté for 5 minutes. Add mushrooms, salt and pepper. Stir and fry for 10 minutes.

Step 4. Place bechamel sauce in a suitable form and spread over the entire surface. Lay out lasagne sheets. Distribute the mushroom filling. Sprinkle with cheese shavings and pour over the sauce. We repeat all steps until we run out of components. Remove from baking for 40 minutes.

Step 5. Carefully remove the delicate lasagna with a fragrant aroma from the oven, wearing oven mitts. Place on a cutting board, let cool slightly and cut into portions.

Step 6. Place on plates and present to guests a dish with a perfect cheese crust. Lasagna is also good when warmed up. Bon appetit!

Zucchini lasagna with minced meat in the oven

Zucchini lasagna with minced meat in the oven is a balanced dish. The treat can be adapted into a low-calorie one if you use chicken or minced turkey, as well as low-fat cheese and sour cream. Despite the large number of components, the recipe is quite elementary and can be done even for a beginner.

Cooking time – 2 hours 00 minutes

Cooking time - 10 min.

Portions – 6

Ingredients:

• Zucchini – 2 pcs.
• Minced meat – 500 gr.
• Tomatoes in their own juice – 400-500 gr.
• Onions – 1 pc.
• Vegetable oil – 2 tbsp.
• Garlic – 5 cloves.
• Italian herbs – 2-3 tsp.
• Bay leaf – 1-2 pcs.
• Sour cream – 400 gr.
• Chicken eggs – 1 pc.
• Parsley - 0.5 bunch.
• Cheese – 300 gr.
• Tomato paste – 1 tbsp.
• Salt - to taste.
• Granulated sugar - a pinch.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the ingredients. You can take zucchini or zucchini.

Step 2. Wipe the washed zucchini fruits to remove any drops and cut them into thin slices. For convenience, we use a vegetable peeler or slicer.

Step 3. Place the slices in a bowl and sprinkle with salt. Let stand for 1 hour.

Step 4. After peeling the onion and garlic, chop finely. Heat a frying pan with oil and add the slices. Fry until transparent.

Step 5. Add minced meat to transparent vegetables. Mash into smaller pieces with a spatula. Simmer until the minced meat turns pale.

Step 6. Season the roast and cook until the juices evaporate.

Step 7. Pour in the canned tomatoes, add the bay leaves and mix thoroughly. Let the sauce boil, remembering to stir occasionally. You can use twisted fresh tomatoes or paste diluted with boiling water.

Step 8. Minimize the heat and simmer for half an hour under the lid.

Step 9. Squeeze out the moisture from the zucchini or blot it with napkins.

Step 10. After rinsing the zucchini, dry them with napkins.

Step 11. Grate the cheese. Combine half of the cheese shavings with an egg, sour cream and chopped parsley. Season with spices and stir until smooth.

Step 12. Take a ceramic mold, put Bolognese sauce on the bottom and spread it over the surface. Place a layer of zucchini on top.

Step 13. Add the meat sauce again, leveling with a spatula.

Shock 14. Soak in white sauce and repeat layers until the ingredients are gone. The number of layers depends on the size and height of the form.

Step 15. At the end of the assembly, fill the top with cheese shavings and place in a preheated oven for 50 minutes at 180°C. Depending on your technique, cooking time may be reduced.At the end of cooking, if the oven supports the “Grill” function, switch the mode and brown for 5 minutes.

Step 16. Carefully take out the dish with the golden cheese crust, using oven mitts for safety. Let it cool a little, placing it on a wooden board.

Step 17. Cut the lasagna into portions. Let's taste a hearty treat. Bon appetit!

Lazy lasagna with minced meat

Lazy lasagna with minced meat turns out delicious and satisfying. This juicy dish is suitable for both lunch and dinner. Lasagna with pita bread cooks much faster than using sheets for the dish. We use any minced meat - meat, mixed or chicken, depending on the desired calorie content of the dish.

Cooking time – 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Lavash – 220 gr.
• Minced meat – 500 gr.
• Flour – 1 tbsp.
• Butter – 1 tbsp.
• Vegetable oil - for frying.
• Mixture of herbs - to taste.
• Tomatoes – 1-2 pcs.
• Onions – 1 pc.
• Mozzarella – 100 gr.
• Milk – 400 ml.
• Hard cheese – 100 gr.
• Tomato sauce – 1-2 tbsp.
• Salt - to taste.
• Nutmeg – a pinch.

Cooking process:

Step 1. Chop the peeled onion and sauté in a frying pan with vegetable oil.

Step 2. Cut the washed tomatoes into cubes, removing the stem. Add to the softened onion and cook together. You can use tomato paste.

Step 3. Add the minced meat to the softened vegetables and stir frequently with a spatula, breaking them into smaller pieces. Season and fry for 5 minutes.

Step 4. Add tomato sauce and stir. If necessary, add a little water and simmer the meat for 5 minutes.

Step 5. In a second frying pan, melt the butter and add flour.After mixing well, pour in the heated milk in parts and stir vigorously until the lumps disappear and thicken. If necessary, use a whisk. Salt and flavor with nutmeg.

Step 6. Cut the pita bread into strips or squares depending on the shape used and place it in a ceramic pan greased with vegetable oil.

Step 7. Add the meat mixture and spread over the surface.

Step 8. Pour bechamel sauce on top. Level with a spatula so that the sauce penetrates into all places.

Step 9. Grate both types of cheese and sprinkle on top. We choose an easy-to-melt cheese that remains elastic when cooled.

Step 10. Cover with pita bread and soak it in bechamel sauce, spreading it thoroughly.

Step 11. Distribute the meat mixture and repeat all layers from the beginning.

Step 12. Finally, cover with pita bread, soak in the sauce and place in an oven preheated to 180° for a third of an hour.

Step 13. After a while, sprinkle with shredded cheese and return to finish cooking.

Step 14. Bake for another 10 minutes and carefully remove the fragrant dish using silicone or rag potholders. Place on a wooden stand to avoid getting burned.

Chic 15. Cut the lasagna into pieces, serve and taste. Bon appetit!

Lasagna with minced meat in a frying pan

Lasagna with minced meat in a frying pan is an ideal cooking method for those who do not have an oven. The dish is prepared quite simply. A little patience and there will be a great treat on your table. Vegetables go well with any minced meat. The lasagna comes out juicy and deliciously delicious.

Cooking time – 1 hour 35 minutes

Cooking time – 25 min.

Portions – 2

Ingredients:

• Lasagne sheets – 5-6 pcs.
• Minced meat – 300 gr.
• Celery – 2 stalks.
• Tomatoes – 2 pcs.
• Carrots – 1 pc.
• Bell pepper – 1 pc.
• Garlic – 2 cloves.
• Russian cheese/suluguni – 100 gr.
• Tomato sauce – 300 gr.
• Paprika – 1 tsp.
• Vegetable oil – 30 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the products. Having rinsed and processed the vegetables, we begin the main process.

Step 2. Cut the vegetables into cubes. If you have a food processor, this will make things easier and save time.

Step 3. Break the lasagne sheets randomly. There is no need to chop, the pieces should be of a significant size.

Step 4. Fry the slices in a hot frying pan with vegetable oil.

Step 5. When the vegetables become soft, add minced meat and seasonings.

Step 6. With constant stirring, fry until the minced meat turns light.

Step 7. When the minced meat changes color, place the broken lasagna sheets on top.

Step 8. Pour tomato sauce or dilute the tomato paste with boiling water, not forgetting to balance the taste with sugar if the paste is sour. Can be replaced with pureed canned or fresh tomatoes. Sprinkle with spices, cover and cook for half an hour on the smallest flame.

Step 9. Grate the cheese (we take a variety that melts well and remains elastic when frozen) and bring it to readiness; a stretchy cheese crust should form.

Step 10. Remove the delicious treat from the stove and divide into portions.

Step 11. Distribute among plates. Bon appetit!

Lavash lasagna with minced meat

Lavash lasagna with minced meat will be an excellent option for any event or everyday diet. The dish looks presentable and appetizing, exudes incredible aromas that make your head spin and make you want to try a piece as soon as possible. If you love navy pasta, lasagna will be your favorite.

Cooking time – 1 hour 30 minutes

Cooking time - 10 min.

Portions – 6

Ingredients:

• Lavash – 120 gr.
• Minced meat – 450 gr.
• Tomatoes – 300 gr.
• Onions – 100 gr.
• Garlic – 1-2 cloves.
• Vegetable oil - for frying.
• Hard cheese – 100 gr.
• Tomato paste – 1-2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

For the Bechamel sauce:

• Milk – 500 ml.
• Butter – 40 gr.
• Flour – 30 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. In a hot, oiled frying pan, simmer the chopped onion until transparent.

Step 2. Add the minced meat and cook while stirring until the color of the meat changes and the juice evaporates.

Step 3. Rinse the tomatoes, make cuts and scald with boiling water. Then pour over ice water and remove the skin.

Step 4. Having cut out the stalks, puree the tomatoes with a blender.

Step 5. Pour the tomato into the meat, season with tomato paste. After stirring, simmer until the moisture evaporates. The sauce should remain juicy, but not watery. Season with spices and chopped garlic. Season with spices at your discretion.

Step 6. Melt the butter in a double-bottomed saucepan.

Step 7. Fry the flour in melted butter.

Step 8. Gradually pour in the heated milk and stir vigorously with a whisk. Boil the bechamel sauce until thick. Finally, season with salt and pepper.

Step 9. Take a square refractory mold and cut the pita bread into squares. Coat the bottom with bechamel sauce, trying to capture all the corners and place a sheet of pita bread.

Step 10. Soak the white sauce again, spreading it to all corners.

Step 11. Distribute the meat filling and repeat layers until the ingredients run out.

Step 12Cover the meat filling with a sheet of pita bread and soak it in white sauce so that it penetrates into all places.

Step 13. Sprinkle fine cheese shavings over the entire top in an even layer.

Step 14. Preheat the oven to 180°C. Bake lasagna for 20 minutes. Using oven mitts, remove the dish.

Step 15. Divide the hot dish into portions and treat the household. Bon appetit!

How to cook lasagna with minced meat in a slow cooker

How to cook lasagna with minced meat in a slow cooker is a question that may take you by surprise at first. However, it can be solved simply. If you don’t have a stove, this is a great way to please your loved ones with your favorite dish. There are some nuances, but everything can be resolved. It will take some effort, but it will be worth it.

Cooking time – 2 hours 10 minutes

Cooking time – 45 min.

Portions – 3

Ingredients:

• Lasagna sheets – 125 gr.
• Minced meat – 400 gr.
• Milk – 250 ml.
• Onions – 1 pc.
• Flour – 2 tbsp.
• Butter – 50 gr.
• Garlic – 2 cloves.
• Nutmeg – a pinch.
• Hard cheese – 120 gr.
• Tomato paste – 2 tbsp.
• Salt - to taste.
• Spices - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. After peeling and chopping the onion, place it in the bowl of the device and fry in vegetable oil, turning on the “Frying” function.

Step 2. Add the minced meat to the transparent onion and break up the lumps with a spatula. When the minced meat turns white, season with tomato paste. After stirring, simmer for 15 minutes. Season with seasonings. After stirring, transfer the meat filling into a bowl.

Step 3. After wiping or washing the bowl, dissolve the butter. Add flour and fry, stirring. Pour in the milk little by little and stir until smooth. Add all the milk, stirring constantly.

Step 4. Season with nutmeg and crushed garlic. Let it thicken.Turn off the appliance and pour the bechamel into a cold bowl to stop thickening.

Step 5. Pour filtered water into the bowl. Activate the “Steam” program. Let the water boil and cook the lasagna sheets in batches. transfer to a plate. It is important not to overcook the products. When all the sheets are cooked, pour out the water. Cover the bowl with foil and coat with white sauce. Place a sheet of lasagne.

Step 6. Place the meat filling in an even layer.

Step 7. Sprinkle with grated cheese and repeat the order of ingredients. Soak the final sheet of lasagna with white sauce. Add cheese.

Step 8. We wrap the free edges of the foil so that they do not touch the cheese, and close the device. Switch the appliance to the “Baking” mode and activate the timer for 45 minutes.

Step 9. Carefully take out the finished dish and cut it into portions. We serve and decorate at our discretion. Bon appetit!

PP lasagna at home

PP lasagna at home is a recipe that anyone can easily implement. The low-calorie dish turns out no less appetizing than the original. Lasagna saturates well and delivers a lot of unforgettable emotions and impressions. This fragrant, juicy dish will become a favorite for those who take care of their figure.

Cooking time – 1 hour 00 minutes

Cooking time – 1 hour 00 minutes

Portions – 2

Ingredients:

• Armenian lavash – 100 gr.
• Minced chicken – 200 gr.
• Champignons – 200 gr.
• Onion – 100 gr.
• Carrots – 120 gr.
• Cream 10% – 200 ml.
• Hard cheese – 100 gr.
• Tomato paste – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the products. Wash the champignons and cut into slices. Peel the onions and carrots and cut them as you like. We use chilled minced meat or take it out of the freezer and let it thaw. Finely grate the cheese.Preheat the oven to 180°C.

Step 2. After heating the frying pan, fry the mushrooms until the juice evaporates. Throw in the chopped vegetables. Cook for 10 minutes until soft. Season and mix well. Remove from heat and transfer to a bowl.

Step 3. Return the pan to the burner. Fry the minced meat until light. We transfer vegetables to it. Season with tomato and simmer, covered, for a couple of minutes.

Step 4. Cut the lavash sheets into pieces corresponding to the size of the mold. Place the pita bread and distribute the filling. Sprinkle with cheese. This is how we assemble lasagna. Finally, pour cream and sprinkle with cheese. Bake for 40 minutes in a preheated oven.

Step 5. After a while, take out the dish, using oven mitts for safety. Cut the lasagna into portions.

Step 6. Serve the dish, garnishing with a basil leaf. Bon appetit!