Lasagna: recipe for lasagna, sauces, cooking

Lasagna is one of the delicious dishes of Italian cuisine. There are many delicious lasagna recipes: for it all kinds of meat sauces with different types of meat can be used, or it can be vegetarian - in this case even the recipe for the lasagna test will be different, but the main thing is that it always turns out very tasty. Consider the classic recipe for lasagna.

Recipe for lasagna

The most important point in the preparation of lasagna is the preparation of the dough. Many people prefer to buy ready-made records despite the fact that it is very expensive: such products are produced, as a rule, by European manufacturers, and the price for them is appropriate. By the way, the recipe for the lasagna test is quite simple, and making it at home will not make much effort.

For this we need eggs, flour and salt. You can take a little extra olive oil to make the dough more plastic and not stick to the shape at the time of cooking. For 100 grams of flour, we need one egg, 10 grams of olive oil and salt to taste. Perhaps, it will also require water, but according to the classical formula, it is only necessary to add it if the dough turns out to be too steep and does not mix. This is the basic amount, and before you prepare a dough for lasagna, you need to estimate how much dough is needed to prepare the desired portion. In principle, this amount will be enough to prepare lasagna for a family of two or three people, depending on their appetite, of course. For our lasagna, we need two such norms. Also, before making a dough for lasagna, you need to decide if you want to prepare it for the future, so that next time you prepare this dish much faster. You can dry the finished plates or freeze the dough itself - and the next time you can save at least half an hour.

The recipe for the lasagna test is as follows: in the flour, a deepening is made, where the eggs are broken, salt and butter are added, and a steep dough is kneaded. It should be quite dense, but plastic. Mix it for at least 20 minutes, and after that it should lie down for a while.

Béchamel sauce recipe

Melt in a frying pan with high walls 100 grams of butter, add as much flour, mix everything thoroughly and lightly fry. Gradually pour in a liter of milk, carefully mixing each portion, so that no lumps are formed and continue to interfere until it thickens, then salt and turn off. With salt, you can add nutmeg and garlic.

Meat sauce recipe

Grind a large onion, a few cloves of garlic, one medium carrot (her - on a small or medium grater) and fry in a small amount of olive oil: first onions with garlic, and then add carrots. After the vegetables are ready, add a kilogram of minced meat to them and fry it. When it is fried, pour a half kilogram of crushed tomatoes in a blender or tomatoes passed through a meat grinder, stew a little more and add spices and salt to taste. In principle, you can take and chopped tomatoes. Also for lasagna we need 400 grams of grated cheese.

Preparation of lasagna

The dough is rolled onto plates, cut into suitable size sheets, dried and boiled in a large amount of water with the addition of olive oil until half-ready - to make them moist but soft. At the bottom of the baking dish, lay a layer of sheets overlapping, on them - half the meat sauce, on it - a third of Béchamel sauce and a third of grated cheese. Cover the second layer of plates and repeat the whole procedure. From above cover all the last layer of sheets and pour the remaining sauce on them. Bake everything at 180C for forty minutes, then sprinkle the remaining grated cheese on top and leave in the oven for another five minutes.