Lasagne With Minced Meat: Recipes With Photos, Cooking At Home, Options From Classic To Original

2024 Author: Bailey Albertson | [email protected]. Last modified: 2024-01-17 22:26

Cooking excellent lasagna with minced meat according to original recipes with photos

This dish is one of the most popular in classic Italian cuisine. Juicy and tender lasagna, soaked in a thick spicy sauce, has long become a culinary hit not only in Italy, but also far beyond its borders. The recipe for the dish seems complex and multi-component, but in fact, you can easily and simply prepare delicious Italian lasagna with minced meat in your kitchen. It is enough to know some tricks and culinary techniques and be guided by step-by-step photos.

Content

• 1 A brief history of the dish
• 2 Nutritional value of lasagna

• 3 Essential Lasagna Ingredients and Serving Methods

  • 3.1 Photo gallery: types of cheeses that make up an Italian dish

    3.1.1 How to effectively serve lasagne on the table

  • 3.2 How to choose the right lasagne sheets

    • 3.2.1 Photo Gallery: Well-known and well-established manufacturers of lasagna sheets
    • 3.2.2 The classic recipe for thin sheets for lasagna

  • 3.3 Secrets of the right sauce

    • 3.3.1 Classic Meat Bolognese Lasagna Sauce
    • 3.3.2 Traditional béchamel sauce
  • 3.4 Choosing minced meat for cooking lasagna

• 4 Cooking minced lasagna at home: proven recipes with photos

  • 4.1 Classic oven version
  • 4.2 Greek-style step-by-step recipe with minced meat, mushrooms, tomatoes and eggplant
  • 4.3 Recipe for a multicooker
  • 4.4 With meat sauce and Spanish potatoes
  • 4.5 "White" lasagna with mozzarella

A brief history of the dish

Now lasagne is the most delicate thin layers of pasta dough, greased with dressing and baked with different fillings under a cheese crust. And in antiquity, the ancient Greeks baked a flat cake, then cut it into strips, sprinkled with vinegar or wine, and then served with tomatoes and slices of meat. They called this dish "Lagani".

There is an opinion that in this way the Greeks found an ingenious way to use chunks of dried cakes for food, which no longer aroused appetite

According to one version, the recipe originated in ancient times.

The first document that speaks of the belonging of lasagna to Italian cuisine was the culinary book of an unknown Naples chef who lived and created his edible masterpieces in the middle of the 14th century. In it, he recommends sandwiching hot boiled dough sheets with spices and slices of cheese, and then keeping the finished dish over an open fire for a while to brown it.

It should be borne in mind that the spices available to the common population at that time meant ordinary salt, onions, garlic and dried herbs. Delicacies like the fabulously expensive saffron, nutmeg, or cloves were only available in the kitchens of the rich and noble. Therefore, lasagna in the XIV century had a rather bland taste and did not differ in a variety of flavoring palette.

In the XIV century, spices and seasonings were brought from afar and were considered a symbol of luxury; they were almost never used in the culinary recipes of folk cuisine.

Nutritional value of lasagna

The calorie content of lasagna depends on the addition of various ingredients that make up its composition. So, a classic dish with minced chicken, mozzarella and milk dressing has only 145 kcal.

The average serving of lasagna per eater is 200-250 g and has a caloric value of 315 to 380 kcal

If more fatty dairy products are added to the dressing, then the calorie content of the dish can increase to 200-220 kcal. These components significantly enrich the taste of the finished dish, but it can no longer be called dietary.

The more cheese and creamy sauce in the lasagna, the more calorie-rich the finished dish

In addition, sometimes poultry meat is replaced with minced beef with the addition of fried bacon or prosciutto ham. Such a culinary technique expands the gustatory palette, but significantly increases the calorie content.

Lasagna with bacon or ham can have a caloric value of 250-270 kcal per 100 g

Essential Lasagna Ingredients and Serving Methods

An invariable component of lasagna is thin dried sheets of pasta dough made from durum wheat flour.

Great attention is paid to the preparation or selection of ready-made sheets for lasagna, since the taste and appearance of the dish depends on this ingredient.

The next mandatory element of the dish is cheese. Parmesan, mozzarella, ricotta and even mascarpone are used depending on the recipe and the culinary preferences of the chef.

Photo gallery: types of cheeses that make up an Italian dish

Parmesan cheese has a dense texture, pleasant salty taste and excellent pronounced aroma

Mozzarella is an Italian soft, unsalted dairy product that is best eaten by young people.

Milk lactose gives ricotta a sweetish flavor, which is why it is often used to prepare "white" lasagna without the addition of meat products

Mascarpone is a delicate cheese made from milk and cream

Not only minced meat is put into the filling for lasagna. Champignons, stalked celery, bell peppers, zucchini, shrimps and mussels add new flavors and aromas to the dish. Fresh mozzarella, fruits and natural flavors (lemon zest, vanilla) are added to the sweet "white" lasagne, which children love so much.

The finishing touch is a thick dressing, soaking the filling and giving the lasagna juiciness and breathtaking taste.

How to Serve Lasagne Effectively

The finished dish is served on the table in portions, after cutting the lasagne into pieces of 200-250 grams.

Properly prepared lasagna can be easily cut into portions with a culinary spatula

The meal is served on a large, preheated plate. This allows the lasagne to stay hot and juicy longer. In restaurants, a special device is used for this - a plate warmer, and at home you can use an oven.

Of course, before heating the plates in the oven, you should make sure that they are fireproof.

An invariable attribute of the classic serving of lasagna is a few basil leaves laid out on top of the finished dish. In the absence of basil, fresh parsley or arugula can be used.

Basil gives lasagna a spicy aroma and symbolizes one of the colors of the Italian flag

If your family thinks that “There is never too much cheese,” then serve grated parmesan with the lasagne, which each participant of the meal can add to their portion of the hot dish on their own.

Unlike Russian semi-hard cheeses, Parmesan is rubbed exclusively on a fine grater.

How to choose the right lasagne sheets

The basis of the dish is made from pasta dough sheets. The final result depends on the correct choice of this component of lasagna, so you should take it seriously.

Proper lasagne sheets should be made exclusively from durum wheat.

When buying, try to check the sheets that are in the opaque box. Shake the packaging with the goods, listen carefully to the rustle produced. You shouldn't get the feeling that there are broken semi-finished products in the box. It is impossible to make a proper and tasty lasagne from such sheets.

Pay attention to well-known manufacturers offering quality products.

Photo gallery: famous and well-established manufacturers of lasagna sheets

The rectangular sheets of Barilla Lasagne Bolognesi are cut from a dough that has been rolled so thin that its texture allows the sauce to spread evenly over the entire surface

Antico Forno have a denser texture and richer taste in the finished dish.

Pasta Zara LASAGNE GIALLE sheets do not need to be boiled before assembling lasagna

If you prefer culinary excellence, then you will certainly love making your own lasagna sheets. The taste of this dish is reminiscent of home-made Mediterranean cuisine, and the appearance is not inferior to the lasagna prepared anywhere in Tuscany or Liguria.

In Italy, family traditions are very important, one of them is to cook lasagna with the whole family, and then enjoy a meal together

The classic recipe for thin sheets for lasagna

For a six-person meal you will need:

• 3 eggs;
• 400 g of durum wheat flour;
• 2-3 tablespoons of cold water.

Durum wheat flour can be purchased in specialized departments of large stores

1. First, sift the flour through a sieve into a container with high sides.

   

   Such a culinary technique allows you to saturate the flour with oxygen.

2. Make a depression in the flour slide and drive in three fresh chicken eggs.

   

   It is best to choose eggs with a bright yolk for preparing the base for lasagna, in this case the finished sheets will have a pleasant creamy shade.

3. Mix the eggs thoroughly with flour and three tablespoons of cold water. Transfer the base dough to a floured table and knead until smooth.

   

   The base dough should become pliable and tender.

4. Then roll out the dough into a thin layer, making sure that its thickness is the same on each edge.

   

   It is most convenient to roll out the lasagna dough with a massive rolling pin with tapered handles

5. Use a sharp knife to cut a thin layer of dough into strips.

   

   If the knife sticks to the dough, dampen it with hot water

Cooking lasagna with such an assistant takes very little time.

The slices should be air-dried for three or four hours.

The finished lasagna base can be stored in a glass jar or cardboard box for three or four months.

Secrets of the right sauce

Two sauces are traditionally used for lasagna: tomato and bechamel. Often they are used together, and then a harmonious duo provides a rich taste and delicate texture of the dish.

Tomato sauce can include more than spices, ripe tomatoes and minced meat. Other vegetables, mushrooms and even finely chopped seafood are also put in it.

The consistency of the sauce also differs depending on the region, in the north of Italy it is usually made thick and rich in spices, and in the south it is more uniform and light.

Bechamel for lasagna is prepared both with milk and with the addition of cream. Sometimes mushrooms, cream cheeses, yoghurt or tomatoes are added to it.

Roasted flour and nutmeg are an essential ingredient in béchamel sauce, so it has a delicate texture and velvety taste.

Classic meat bolognese lasagna sauce

To make a spicy thick bolognese sauce, you will need:

• 3 pcs. shallots;
• 2 cloves of garlic;
• 2 pcs. carrots;
• 4-5 pcs. stalked celery;
• 400 g mixed minced meat (pork and half beef);
• 6 medium tomatoes;
• vegetable or olive oil for frying vegetables and minced meat;
• Provencal herbs;
• freshly ground pepper.

Peel and slice fresh shallots lengthwise into thin strips.

Shallots are considered a gourmet food and have a silky flesh texture and a mild semi-sweet taste.

Peel the garlic cloves and cut into small cubes with a sharp knife.

Garlic for the dish should be fresh and not have darkened areas.

Peel and dice fresh juicy carrots.

Choose brightly colored carrots for bolognese sauce, so the dish will be brighter and tastier

Process celery. To do this, release the required number of petioles and cut off the thickened areas from them (they are located at the very base). Then cut the celery into fairly large pieces.

Large pieces of celery are needed to add texture and thickness to the sauce.

Pour vegetable or olive oil into a skillet and place over medium heat.

Use only refined oils, otherwise the sauce will have a warm taste

Wait for a slight smoke to appear above the surface of the oil and add all the chopped vegetables to the pan. Stir them with a wooden spoon to prevent them from burning and ruining the taste of the dish.

Each piece of vegetables should be fried, not stewed, for this you need a fire of at least average

Then add chilled minced pork and beef to the pan to the vegetables (beef will make the sauce rich in color, and pork will add tenderness).

Do not use a thawed product for the dish, because in this case the vegetables will turn into porridge and the sauce will not work

Fry the minced meat with vegetables for at least ten minutes, stirring the mixture all the time with a wooden spatula.

Do not allow vegetables and minced meat to burn; for this, monitor the intensity of the fire

Make deep cruciform notches on each tomato.

Choose juicy tomatoes with a minimum amount of seeds for bolognese sauce

Then put the tomatoes in a deep bowl and cover with boiling water.

This technique will allow you to quickly and efficiently skin tomatoes

After scalding with boiling water, remove the peel from the tomatoes with a knife. Place them in a blender and chop them to a puree consistency.

Tomato puree should not be substituted for tomato paste or ketchup

Add tomato puree to the mixture of vegetables and minced meat, mix thoroughly with a spatula. Reduce heat and simmer for ten minutes.

During stewing, the dish acquires the required consistency and texture

Add Provencal herbs to the finished sauce. These include basil, sage, rosemary, mint, marjoram, thyme, and oregano.

A mixture of herbs and spices for cooking Italian dishes can be bought in the store, or you can make it yourself

Pour the prepared sauce into a deep bowl and let it cool slightly.

This dish is not only an essential element of lasagna, but also used as a sauce for pasta.

Traditional béchamel sauce

Bechamel belongs to the classic white sauces and has a delicate texture and exquisite taste and aroma.

The basic recipe for the sauce involves the use of the following products:

• 50 g unsalted butter;
• 1 tbsp. l. wheat flour;
• 400 ml of milk;
• a pinch of nutmeg;
• sea salt.

Melt the butter in a bowl with high sides. Make sure that the oil does not start to burn and foam.

It is best to use thick-bottomed ladles and saucepans for this process.

Add wheat flour and mix thoroughly with melted butter.

Choose premium flour and fine flour for béchamel sauce

Brown the flour over low heat with constant stirring.

Wheat flour is instantly soaked in oil and takes on a pleasant yellow tint

Pour in the preheated milk, sea salt and heat under a saucepan.

Milk needs to be warmed up so that fewer lumps form in the sauce

After a few minutes, the mass will turn white and creamy. The resulting lumps must be removed with a metal spoon and the sauce must be allowed to thicken.

At this stage of cooking, the heat must be reduced again.

Keep the bechamel on the fire for another five or ten minutes, stirring all the time with a wooden spoon. Try to achieve the perfect texture, the taste of the finished sauce not least depends on this.

A properly prepared sauce has no lumps and a uniform consistency

There is another way to check the readiness: to do this, dip a wooden spoon into the béchamel and watch the sauce drip from it. The finished dish should flow in a thin stream and in no case should it settle on the spoon in a lump.

This technique is used in restaurant kitchens by professional chefs.

Now all that remains is to flavor the finished bechamel. To do this, add grated nutmeg to it.

For the sauce, literally one pinch of grated nutmeg is enough, as it has a bright spicy taste and aroma

For the spice to reach its full potential, whisk the nutmeg into the sauce with a small whisk.

The nutmeg will dissolve in the hot sauce and enrich its flavor

Pour the finished bechamel into the gravy boat and let it cool.

The sauce can now be used as part of a lasagna

Choosing minced meat for making lasagna

Italians call the meat filling for lasagna "stew". In this capacity, various minced meat is most often used.

Lasagna, cooked exclusively with minced chicken or turkey minced meat, is more typical for the south of the country. The dish is low in calories and is considered the healthiest lasagna variation for children.

Mixed minced chicken and turkey has only 136 kcal

In northern Italy, lasagna is often prepared with a mixture of ground beef and pork. This dish turns out to be very juicy and aromatic.

The lasagna is incredibly delicate and is prepared with a mixture of chicken, pork and ground beef.

It is better to prepare this type of minced meat for the filling yourself, so you can control the content of pork in relation to other types of meat.

Italian grilled sausages are packed with spices and consist mainly of semi-fat pork and a small amount of beef

Cooking minced lasagna at home: proven recipes with photos

Homemade lasagna differs significantly from its restaurant version. When preparing a dish yourself, you can increase the amount of your favorite ingredients and change the recipe in such a way as to take into account the wishes of all household members. The excellent aroma coming from the oven will bring the whole family together at one table.

Create a special square or rectangular shape for your homemade lasagna. It should be made of ceramic or thick-walled glass.

The ceramic mold is environmentally friendly, does not require the introduction of additional fat and allows you to preserve vitamins

Classic version for the oven

To prepare this dish you will need:

• 20 sheets for lasagna;
• sea salt;
• 600 g of ready-made meat bolognese sauce prepared according to the classic recipe;
• 300 g ready-made béchamel sauce;
• 300 g mozzarella cheese;
• basil leaves to decorate and flavor the finished dish.

Boil the sea salt water and boil the lasagna sheets in it. This will take no more than five minutes. Carefully remove the finished dough plates from the boiling water with a slotted spoon or flat wooden spatula, taking care not to damage their integrity.

Make sure the lasagna sheets are not overcooked

Put the bolognese sauce prepared in advance and cooled to room temperature in a thin layer in a refractory dish, greased with butter or olive oil.

The bolognese sauce should not be scalding hot, otherwise the lasagna sheets will not soak evenly

Place slightly chilled dough sheets on top of the meat sauce. Try to arrange them evenly so that they form a dense layer without tearing.

Do not crush the dough sheets too hard, the lasagne should be airy

Spread the meat sauce and dough plates into the pan until they are finished. Then pour the prepared bechamel sauce over the entire surface of the lasagna.

The béchamel sauce should cover the entire surface of the lasagna, this will provide an even, beautiful crust on the finished dish

Cut fresh mozzarella into thick slices.

Mozzarella is invariably used in the classic lasagna recipe

Place the slices of cheese on top of the lasagne so that there is a slice for each serving. Then bake the lasagne in the oven for 40-50 minutes.

Garnish the finished lasagna with fresh basil leaves

Greek style step-by-step recipe with minced meat, mushrooms, tomatoes and eggplant

A lighter version of lasagna with vegetables and low-calorie minced chicken will appeal to those who follow their figure.

For this dish you will need:

• 20 ready-to-cook lasagna sheets;
• 150 g feta;
• 100 g parmesan cheese.

For the sauce with meat and mushrooms:

• 3 tbsp. l. vegetable oil;
• 300 g minced chicken;
• 2 pcs. carrots;
• 2 pcs. shallots;
• 2 cloves of garlic;
• 200 g fresh champignons;
• 2 medium eggplants;
• 2 small zucchini;
• 1 can of grated peeled tomatoes;
• spices (pepper, oregano, salt).

To make garlic-butter sauce:

• 50 g unsalted butter;
• 2 tbsp. l. flour;
• 2 cloves of garlic;
• 400 g cream, 10% fat;
• nutmeg;
• white pepper.

First, let's prepare the meat sauce. Pour vegetable oil into a skillet and heat it up.

Oil for frying the components of the sauce should be refined and not have strong odors

Place the carrots and shallots in a skillet with hot oil. Fry vegetables over low heat, stirring all the time.

For this dish, it is better to cut carrots into large cubes, and shallots into thin slices.

Peel and finely chop fresh garlic. Add to the skillet with toasted vegetables.

The finer the garlic is chopped, the subtler taste will be in the sauce.

Then add fresh champignons to the vegetables and fry everything together for another five minutes.

Do not cut mushrooms in advance, they can become windy and lose the desired texture

Place the minced chicken in a pan with vegetables and mushrooms and add heat. Fry the sauce base for ten minutes without burning.

Minced meat for bolognese should be used chilled, not frozen

Next, add the grated peeled tomatoes to the pan. They can be purchased in a tin can or cardboard packaging.

Such tomatoes are the basis for the preparation of many Italian dishes.

Simmer the sauce over low heat for at least twenty minutes. The excess liquid should boil away, and the bolognese should acquire a uniform consistency.

Stir the sauce with a wooden spatula to prevent it from burning

Ten minutes before cooking, add coarse sea salt, dry oregano, black pepper and paprika flakes to the sauce.

Use high-quality seasonings for the sauce, the taste of the lasagna depends on them

Transfer the finished bolognese to another container and leave to cool.

Bolognese with mushrooms turns out to be thicker than the classic

Now you need to prepare a spicy creamy garlic bechamel. It will add completeness and light Mediterranean flavor to the whole dish.

Melt the unsalted butter in a ladle and add the wheat flour to it.

The butter should have a light, semi-melted consistency.

Use a silicone spatula to rub the flour and butter until the mixture becomes a homogeneous mass.

Hot butter, together with flour, turns into a thick cream, this will give the sauce the desired consistency

Then return the bowl of butter and flour cream to the fire and add the peeled and minced garlic to the mass.

Fresh garlic is ideally minced with a special press

Now pour the hot cream into the base for the béchamel sauce and mix everything thoroughly.

It is better to choose pasteurized cream for making the sauce.

Cook the béchamel sauce over low heat for ten minutes. Stir it all the time, as the thick, creamy garlic sauce can burn and then the dish will be hopelessly spoiled.

While the sauce is cooking, cut the fresh feta into small cubes.

Feta cubes will give the creamy sauce a special flavor

Add cheese, grated nutmeg and a pinch of white pepper to the hot sauce. You should not add salt, as feta is already salty due to the brine in which it is stored. Whisk the thick mixture thoroughly.

Feta will quickly dissolve in the sauce and make it airy.

Put the finished creamy garlic sauce with the addition of feta in a bowl and cool slightly.

This sauce can be served separately with various pasta.

Set the creamy béchamel aside and cut the eggplant and zucchini into thin slices.

Choose vegetables with no dark spots and strong skin

Heat a large skillet with vegetable oil over medium heat.

The oil should warm up well and smoke slightly

Fry the zucchini in hot oil over medium heat.

Fry the zucchini until golden brown

Remove the cooked zucchini from the pan and fry the eggplant in the same oil.

After frying, the eggplants will absorb all the oil from the pan and become very soft and tender.

Now that the filling for the lasagna is ready, you can start assembling the dish. Place two tablespoons of the butter sauce on the bottom of the tin. Place the no-cooked lasagna sheets tightly on the bechamel.

Dry lasagne sheets will instantly soak in warm sauce

The next layer is meat sauce with tomatoes and mushrooms. Try not to add too much sauce, the layers of dressing should be thin.

Place the dough plates in a dense layer so that the two types of sauce do not mix together.

When the lasagne dish is three-quarters full, place the sautéed courgettes and eggplants in it. Spread generously on top with garlic-creamy béchamel sauce.

A final layer of creamy sauce will add tenderness and juiciness to the lasagne.

Then sprinkle the lasagna with grated Parmesan.

Parmesan, when baked, turns golden brown and retains the lasagna flavor

Bake lasagna with mushrooms and vegetables for 45-50 minutes over medium heat.

In the oven, all layers of lasagna are saturated with the spices and aromas of the two sauces

Before serving, let the ceramic dish with the finished dish stand for a while, so it will be easier for you to cut the lasagne into portions.

When serving, sprinkle with grated Parmesan lasagne

Multicooker recipe

In a slow cooker, lasagne turns out to be especially juicy and soaked in spicy dressings. Only instead of a golden brown crust, its surface will be decorated with a layer of soft melted cheese.

For cooking you will need:

• 20 sheets for lasagna that do not require pre-cooking;
• 600 g of classic tomato-meat bolognese sauce;
• 400 g traditional béchamel sauce;
• 2 tbsp. l. vegetable oil;
• 150 g parmesan cheese;
• fresh basil leaves to decorate the finished dish.

Prepare in advance the tomato bolognese sauce with minced meat and milk bechamel.

Prepare dressings according to classic recipes, they take into account all the necessary proportions of products

Lubricate the bottom of the cooking bowl with vegetable oil and put a layer of milk sauce in it, and then sheets for making lasagna that do not require pre-heat treatment.

Plates of pasta dough must be laid in a dense layer, otherwise the cooked lasagna will fall apart when served

The next layer will be tomato and meat sauce.

If the bolognese is too thick and poorly distributed, then you can add béchamel to it

Alternate layers of pasta, béchamel sauce, and meat dressing. The final step is grated Parmesan cheese, which should be generously sprinkled on the surface of the harvested lasagna.

Do not spare Parmesan in this dish, lasagna in a slow cooker is prepared with a lot of cheese

Cook the lasagne in the slow cooker on the Bake setting for 45-50 minutes.

Lasagna, cooked in a slow cooker, is famous among the hostesses for its excellent taste and juiciness

Carefully cut the lasagne into portions.

Garnish a serving of lasagna with basil leaves on top

With meat sauce and Spanish potatoes

The Spanish lasagne, made according to this recipe, is given by the tender and hearty mashed potatoes with cheese. The familiar flaky dish gets another ingredient traditionally used for the Spanish tortilla. The potatoes are quite appropriate here, they go well with the spicy and thick meat sauce and thin sheets of pasta dough.

For this recipe lasagna you will need:

• 20-25 thin sheets for lasagne;
• 100 g of Gruyere cheese.

For the bolognese sauce:

• 2 onions;
• 2 medium carrots;
• 400 g ground beef;
• 5-6 Art. l. vegetable oil;
• 4 medium tomatoes;
• 1 cup boiling water;
• oregano, black pepper, sea salt.

For mashed potatoes:

• 5-6 medium sized potatoes;
• 100 g unsalted butter;
• 100 g of milk;
• 100 g parmesan;
• sea salt;
• ground black pepper.

Peel and cut the onions into small cubes.

Use a knife soaked in cold water to chop onions to keep your eyes from watering

Peel fresh carrots.

Choose bright root vegetables, they have more vitamins

Cut the carrots into medium-sized cubes.

Carrots chopped in this way are less likely to burn during frying

Fry the onions over medium heat, adding vegetable oil to the pan.

Saute the onion until golden brown

Add carrots to the onion and saute the vegetables for five or seven minutes.

If the onion has absorbed all the oil from the pan, then add a couple more spoons

Fry the ground beef in a separate frying pan heated with a spoonful of vegetable oil.

Minced meat should be browned and half cooked

Cut fresh tomatoes into small cubes.

If there is a lot of liquid in the tomatoes, drain it

Add minced meat and tomatoes to the fried vegetables.

Separate roasting of vegetables and minced meat is needed for better browning of each product

Pour spices (dry oregano, black pepper, sea salt) into a pan with vegetables and meat.

In addition to oregano and pepper in bolognese, you can add a pinch of dry ginger root

Pour hot water into the half-finished sauce and mix the contents of the pan thoroughly.

This culinary technique allows you to stop the frying process and start stewing.

Simmer the sauce over the lowest heat for five minutes, then cover the pan with a lid and set aside.

The sauce will thicken as you cook, so stir it with a wooden spoon as often as possible.

Now you need to prepare the second part of the Spanish-style lasagna filling. Peel the potatoes.

Choose a medium sized, flawless clubhouse

Cut potatoes into small pieces and boil in a little water.

The less water in the pan, the more vitamins the potatoes will retain when boiled.

Then drain the potatoes with a large sieve.

Potatoes should be completely cooked, but keep their shape and not turn into porridge

Mash the hot potato tubers with a press or a metal puree pusher.

Try not to leave unwrinkled pieces of mashed potatoes in the mass

Pour the preheated milk, sea salt into the dry puree, then add softened butter to the pan.

Dry hot potatoes will quickly absorb butter and milk, so mix thoroughly with a spoon

Grate the Parmesan on a fine grater.

Parmesan for this dish must be very fresh

Quickly stir the grated cheese into the hot mashed potatoes.

Small flakes of Parmesan will quickly melt into hot puree and give it a spicy and memorable taste

Sprinkle the finished puree with ground black pepper and let it cool slightly.

This puree can be served separately as a side dish.

While the bolognese and potato filling are cooling, bring the water to a boil. Put the pasta base in boiling water and boil for three or four minutes. Then put the plates on a flat surface to cool.

Lasagne sheets are very important not to overcook

Place five tablespoons of potato filling in a thick-walled ceramic container. Place the boiled plates of pasta dough on it, trying to cover the entire surface of the puree.

Press the dough sheets gently against the filling to make the lasagna juicy

Now it was the turn of the bolognese.

Spread the bolognese evenly over the dough plates

Alternate layers of meat bolognese, pasta base, and potato filling until the ingredients are gone.

The final layer should be plates of pasta dough.

The last layer should be grated Gruyere cheese. If desired, it can be replaced with any good Swiss cheese with extra fat.

Gruyere cheese has a unique aroma, as well as a spicy taste with characteristic nutty notes

Bake the dish in the oven for one hour at medium heat.

This lasagne turns out to be very satisfying and warming, it is great for family gatherings in the cold season.

"White" lasagna with mozzarella

Slightly non-standard lasagna with delicate cream cheese and lemon aroma will appeal to children and lovers of aromatic desserts.

You will need:

• 20-25 plates of dough that do not require pre-boiling;
• 150 g unsalted butter;
• 3 tbsp. l. flour of the highest grade;
• 350 g cream, 20% fat;
• zest of one lemon;
• 150 g icing sugar;
• the contents of one vanilla pod;
• 300 g mozzarella cheese;
• 70–80 g parmesan cheese.

Melt the butter over low heat.

Choose for this blbud butter of the highest quality and without impurities

Add flour to a bowl of butter.

Hot oil should completely saturate the flour, the consistency of the future sauce will envy

Now add hot cream to the flour and butter mixture. Simmer the creamy sauce over low heat for ten or fifteen minutes. Stir it constantly so it doesn't burn.

The finished sauce should become thick and not drip off the spoon.

Then add a mixture of grated lemon zest and powdered sugar to the hot creamy sauce.

Prepare this mixture in advance, it will make it easier to prepare the sweet béchamel sauce.

Cut the vanilla bean in half and use your knife to pick up the spice. Add the contents of the pod to the hot sauce.

Natural vanilla will add an exquisite aroma to the dish

Strain the finished béchamel sauce through a sieve.

Straining is necessary in order to remove lumps from the lemon sauce

Cut fresh mozzarella into thin slices.

Mozzarella is difficult to replace with another cheese, but as a last resort, a mixture of ricotta and mascarpone might work.

We start assembling lasagna. Take a thick-walled ceramic container and put three tablespoons of hot cream in it. Then place tightly, without gaps, the pasta dough plates that do not require boiling.

Press down lightly on the pasta plates with your hand to make them snug against the sauce

Alternate hot lemon cream, mozzarella, and pasta dough plates until you're finished. Place the dish in the oven for 30-40 minutes.

Sprinkle hot lasagne with grated Parmesan and let stand for 2 minutes before serving

At home, you can make great lasagna that will satisfy the taste of the sophisticated gourmet and exceed the expectations of the household. For this you do not need expensive ingredients, because minced meat, a simple set of vegetables and some cheese can be found in every home. The only thing that should remain unchanged are thin plates of pasta dough and a dressing made by yourself. If you follow these simple rules, lasagne will turn out to be juicy and appetizing.