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Lasagna with meat

Lasagna with meat


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Sos Bechamel:

Melt the butter, then add the flour and mix continuously, so as not to form lumps. Add the milk, a little, then the spices. Leave to cool.

Bolognese Sauce:

Finely chop the chopped vegetables in olive oil, over low heat. Add the minced meat and tomato juice. Season and adjust the taste of salt.

In a pan greased with butter, put a layer of lasagna sheets, grease with Bechamel sauce, then with Bolognese sauce. Proceed exactly until the lasagna sheets and the filling are shaken.

Stop with tomato juice and a little water, cover with grated cheese and put in the oven, over medium heat, until golden brown.


Lasagna with three kinds of cheese

& Icirc & # 539i must:
400 g c & acircrn & # 259ciori italiene & # 537ti
300 g minced meat and wine
100 g chopped onion
2 cloves of crushed garlic
1 can of about 500 g ro & # 537ii
200 g tomato paste
100 ml ap & # 259
2 tablespoons sugar
1 tablespoon & # 539 & # 259 dried basil
1/2 tablespoon & # 539 & # 259 cumin
1 tablespoon & # 539 & # 259 oregano
1 tablespoon & # 539 & # 259 salt
1/4 tbsp & # 539 & # 259 pepper
4 tablespoons chopped parsley
12 lasagna sheets
350 g ricotta
1 or
400 g sliced ​​mozzarella & # 259
150 g parmesan r & # 259zuit
Preg & # 259te & # 537ti a & # 537a:
This lasagna recipe is a very elaborate one, containing various Italian ingredients. In a large skillet, simmer over medium heat, stirring with the minced meat, chopped onion, garlic and garlic, until browned. Add the crushed tomatoes, tomato paste and water. Season with sugar, basil, cumin, oregano, a tablespoon of salt, pepper and 2 tablespoons of parsley.
Cover and simmer for about an hour, stirring occasionally. Boil the lasagna sheets in water with a pinch of salt for 8-10 minutes. Drain the sheets and clean them with cold water. In a large bowl, mix the ricotta with the egg, the remaining parsley and the 1/2 tablespoon salt.
Preheat the oven to 190 degrees Celsius.
For assembly, pour about 250 grams of the meat sauce & # 537i & icircl sprinkle with a third of the grated Parmesan cheese. Sprinkle the layers with mozzarella and Parmesan cheese. Cover the tray with foil and bake for 25 minutes. Remove the foil and bake for another 25 minutes. You need hot lasagna.

Preparation: 35 minutes Baking: 50 minutes
Re & # 539et & # 259 by Maria Aurora Voinea, Ro & # 537iorii de Vede, Teleorman County

Enter here for the traditional lasagna recipe.


Classic Italian Lasagna Recipe

This is how lasagna is prepared for many years in different countries of the world.

In addition to the ready-made filling (any meat in the amount of 0.5 kg), mixed with spices, you will need several ingredients for thin dough and sauces:

it took Bolognese bechamel
Eggs & # 8211 2 pcs Filling & # 8211 500 gr. Creamy. oil & # 8211 30 gr.
Water & # 8211 15 ml Bulbs & # 8211 2 pieces. Vegetable oil & # 8211 30 ml
Vegetable oil & # 8211 1 teaspoon. Crushed tomatoes & # 8211 4 cups Flour & # 8211 30 gr.
Flour & # 8211 240 gr. Milk & # 8211 ½ cup Milk & # 8211 500 ml
Dry wine & # 8211 150 ml Cheese (Mozzarella, Parmesan or anything else) & # 8211 250 gr.
Vegetable oil & # 8211 60 ml
Creamy. oil & # 8211 30 gr.
Garlic cucumbers
Mix of Italian cuisine herbs & # 8211 2 teaspoons.
Sugar & # 8211 10 gr.
It tastes good
A pinch of black pepper

Cooking bolognese sauce

In a vegetable oil heated in a saucepan, add a few pieces of butter. You should not overdo it with the amount, because the butter will also add melted fat from the meat. A clove of garlic is fried for a few minutes until golden brown, and then removed. This is how the oils are flavored.

The onion is finely chopped and fried over low heat for 8 minutes until transparent. Then the filling is placed in a pan, the pieces of which must be carefully kneaded with a wooden spatula and mixed with onions. Keep it on the fire for 15 minutes and only at the end add salt and pepper. Be sure to try the filling to make sure the right amount of spices. You can also add a universal spice for minced meat, instead of salt and pepper.

Then on the list are wine and herbs. 15 minutes after the addition, all the liquid is evaporated and then half a glass of milk is added. You have to wait another quarter of an hour. In both cases, you need to close the pan with a lid, but do not forget to mix the peel periodically.

Then add the chopped tomato juice in a blender. Two boxes with a total volume of 800 ml will suffice for the desired volume. Or you can take 4 cups of regular tomato juice from the store. Added 10 gr. sugar and salt and everything is well mixed. The pan is closed again with a lid so that the sauce can be dried over low heat. Half an hour is enough for that.

After 15 minutes, add half a glass of water. When the sauce is ready, its taste is perfected by the need for pepper, sugar or salt. And the use of thyme, polenta or fresh willow will open new facets of the Bolognese taste.

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Lasagna dough

This is one of the most important moments in the preparation of dishes, never try to knead the dough in a bad state, otherwise the probability of failure.

A glass of flour is sewn into a bowl, a small hole is made, in which two whites and yolks are poured, 15 ml of water. The dough is kneaded lightly by hand or spoon to a semi-liquid state in which it can be taken by hand. It is necessary to continue to knead it on the surface with pollinated flour in an elastic and dense state, but you do not have to use the whole volume of flour, if you exaggerate it, you can make the dough hard. After that you have to wrap the ball in plastic wrap and leave for half an hour.

Before rolling, the dough is divided into 8 equal parts. Each ball obtained is first mixed with the fingers in a flat cake and then we roll it from the center to the edges, forgetting to sprinkle the flour, in a translucent state. Sprinkle the resulting sheets with flour so that they do not stick together and bend together.

The foils are covered with a clean cloth to prevent drying.

Bechamel Sos

It is necessary to heat the vegetable oil in a saucepan and add pieces of cream. Pour 2 tbsp. l. flour and everything that mixes quickly. When the meal boils, add milk in portions and stir constantly.

The amount of salt must be correlated with the degree of salinity of the cheese, so that at this stage the sauce is not too salty. After boiling the mixture, the fire stops. One of the key ingredients of the famous sauce is nutmeg. It is rubbed or already taken in powder form in an amount of 3-4 gr.

Cooking Lasagna with minced meat

The first step is to pour the Bolognese sauce in an amount that does not exceed 1/5 of the entire sauce. Cover with the first layer of dough, then with the filling and pour again with the sauce. A quarter of the bechamel sauce is poured on the second layer of the dough, the filling is put and everything is sprinkled with cheese. The third leaf is soaked with bolognese and a uniform amount of minced meat. As a result, the last will be Béchamel sauce and cheese.

The oven should be prepared in advance, heated to 200 ° C. Bake Italian lasagna should be 40 minutes. If the top layer is browned and swollen, then this is a sure sign of cooking.


Lasagna recipe with minced meat, a delight

Lasagna is one of the oldest Italian dishes. If you are one of the fans of this specialty, try a simple and tasty recipe for lasagna with minced meat.

PREPARATION TIMES

  • Preparation time: 120 min
  • Cooking time: 30 min
  • Ready in: 2 hours, 30 min.


INGREDIENTS

  • salt
  • 2 red peeled boxes
  • 1 packet of lasagna
  • 2-3 cloves of garlic
  • 100 ml white wine
  • 200 g grated cheese
  • 100 g mozzarella
  • 2 tablespoons oil
  • 50 g butter.

For the white sauce

  • 70 g butter
  • 70 g of flour
  • 1 liter of milk
  • nutmeg
  • 4 white mushrooms
  • 2 onions
  • 500 g minced meat.


METHOD OF PREPARATION

1. Prepare the meat sauce for which the finely chopped onion, finely chopped and chopped mushrooms and sliced ​​garlic are put to harden in 50 g. Add the meat, finely chopped tomatoes, wine and two tablespoons of oil. Simmer for 45 minutes until the sauce is well reduced.

2. For the white sauce, boil the milk and set aside. Melt the butter in a large saucepan and add the flour, which is quickly mixed into the melted butter. Leave to fry in butter for a minute without coloring and then set aside to cool for 10 minutes. Then add the boiling milk and dissolve the flour, mixing very well. Boil again for 5 minutes. Season with salt and nutmeg and set aside, warm.

3. Boil the lasagna sheets in water for 10 minutes with a little oil and then drain and use to mount the lasagna in an ovenproof dish. Place a layer of white sauce on the bottom of the bowl, cover completely with lasagna sheets, another layer of white sauce, a layer of meat sauce, a layer of leaves until the ingredients are finished. The last layer should be meat sauce. Sprinkle with grated cheese and bake for 30 minutes. Place the mozzarella 5 minutes before it is ready.

Lasagna with minced meat is served hot. Good appetite!


We teach you step by step how to prepare lasagna with meat. Here are the ingredients you need for this recipe.

Ingredients

  • 1 packet of lasagna,
  • 500 g minced meat,
  • 1 large onion,
  • 1 clove of garlic,
  • 3 well-ripened tomatoes,
  • 1/2 glass of dry white wine,
  • 200 g telemea,
  • salt,
  • pepper,
  • dried mint,
  • dried basil,
  • 100 g grated cheese.

For the béchamel sauce:

Method of preparation

Roast the chopped onion and crushed garlic in hot oil. Add the meat and when it has turned white, add the tomatoes, salt, pepper and wine. Leave everything on low heat for 30 minutes, then remove the food from the heat, add the cheese, mint, basil and leave to cool.

For the béchamel sauce, melt the butter in a saucepan, then take the bowl off the heat and put the flour, stirring vigorously, so that no lumps form. Put the bowl back on low heat and pour in the milk a little, stirring vigorously until the sauce thickens.

In a bowl large enough to hold the lasagna sheets without breaking, put boiling water with a little salt and a tablespoon of oil. When it boils, put the lasagna sheets 3-4 times, leave them for 1-2 minutes and take them out in a strainer.

After they have drained, in a heat-resistant dish greased and lined with flour, put a layer of sheets (without overlapping), one of meat, one of béchamel sauce and continue until you finish the ingredients. The last layer should be lasagna sheets, over which sprinkle grated cheese and pour sauce. Put the pot in the hot oven for about 40 minutes, until it browns on top.


Lasagne alla bolognese & # 8211 traditional Italian recipe

Lasagne alla bolognese & # 8211 traditional Italian recipe. Is the lasagna sheets boiled before? How to make lasagna with minced meat, tomato sauce and white sauce (bechamel). Italian recipes. Baked pasta recipes (pasta al forno). Lasagna recipes.

Both my son and I are big lasagna fans. But great! Okay, he's probably out of sympathy for Garfield. What is certain is that I often hear the question: when do we eat lasagna? Most often I make these las bolognese lasagna with classic Italian ragu and bechamel sauce.

Sometimes I also put mushrooms (the recipe here) but we are already talking about another recipe.

About how to make bolognese sauce (ragu alla bolognese) according to the authentic Italian recipe I told in detail here. Beef is traditionally used, but the beef-pork mixture is also accepted. It is recommended that this sauce be prepared a day in advance to shorten the cooking time of the lasagna.

My sources of inspiration (actually confirming the information I already had about lasagna) were Giallo Zafferano & # 8211 the most read Italian cooking blog and Il Cucchiaio d & # 8217Argento.

Is the lasagna sheets alla bolognese boiled or not?

Controversial question with even more controversial answers on social media pages. Some swear that the sheets must be cooked well, otherwise they do not "penetrate", others bet on scalding these sheets, and others put the dry sheets, directly from the package (this is the correct version). Let's answer a few questions for the first time:

  • How do we choose lasagna sheets? We choose the sheets according to the quality. There are many Italian brands of lasagna made with durum wheat from which pasta comes out sensational. They don't have to be expensive brands. The box must be written without boiling (senza precottura). You can also make lasagna sheets at home. You can find the recipe here.
  • What recipe do we use? The recipe for lasagna should primarily include a lot of sauce. This sauce (bechamel sauce and tomato sauce from ragu bolognese) will cook and soften the lasagna sheets. If the recipe is not good, the sheets will not soften and the fault is not the sheets but the recipe.
  • How long and at what temperature do we cook lasagna? Obviously, if the time is insufficient and the temperature is too low or too high, the sheets will not soften properly.
  • DO WE BOIL OR NOT SHEETS BEFORE PREPARATION?NOT. It is clear that if you follow the recipe and the rules above You will NOT have to boil the sheets. I also tried boiling the leaves many, many years ago when there were still no lasagna plates that did not require boiling. They stick to each other, break, crack. They can only be boiled individually, glued to the paddle, then burned by hand. Then they should be removed from the pot and drained over a large area (takes up space) and the time allotted for this unnecessary maneuver is very long. Why would I do that if it's not necessary?

IN CONCLUSION: Follow the recipe and choose quality lasagna sheets. You will get a sensational alla bolognese lasagna!

Lasagna is a fairly expensive dish that is patiently prepared. It is usually on the Italian Sunday table. Oana he even talked about it with Chef Carlo Casoni the Parma. He listed the many ways that make up a "Sunday lunch" in the family (in that region).

From these quantities results 8-12 servings baked in 2 trays of 24 & # 21524 de lasagne alla bolognese & # 8211 traditional Italian recipe. You can also use a single large tray of 35 x 35 cm or 40 x 30 cm. In all cases the tray must be at least 5-6 cm high. If you find the amount too large then halve the recipe.


Lasagna with eggplant leaves and chicken

Lasagna with eggplant leaves and chicken

I admit that for me for many years there was no other way to eat eggplant than in the well-known eggplant salad as it probably was for many of you.

But today I decided to try something new, that's how my lasagna with eggplant leaves was "born". I read many eggplant lasagna recipes but none seemed to like me, so I started cooking and created my own recipe.

I looked in the fridge and took out the ingredients I like, so for this recipe we need:

  • 2 medium eggplants
  • 2 onions
  • 2-3 cloves of garlic
  • Oil
  • 500 gr minced chicken
  • Pepper paste (homemade)
  • 1 can of peeled tomatoes
  • Mozzarella
  • Salt, pepper, basil

Good list of ingredients is ready to move on to cooking.

  1. Wash the eggplants well and cut them into rounds, then press them with salt and leave them in a strainer.
  2. Cut the onion and garlic into small pieces and put them to harden in a bowl in which I put 1 tablespoon of olive oil. We let them soften.
  3. Add the minced meat over and stir so that it does not stick to the bowl, then add 2-3 tablespoons of pepper paste, mix well and let it simmer for 5 minutes.
  4. Cut the tomatoes into cubes and add them over.
  5. Season with salt and pepper and simmer until the meat is cooked through. Turn off the heat and set aside for now.
  6. Fry the well drained eggplants in a non-stick pan in which we put a little oil.
  7. After we finish frying the eggplant, we start to assemble the lasagna.
  8. In a non-stick pan put a layer of eggplant, then slices of mozzarella, meat sauce and repeat the operation three times the last layer being eggplant over which we put tomato sauce to cover well and slices of mozzarella.
  9. Preheat the oven to 180 degrees and insert the baking tray until everything is well browned.

Let cool and serve!

Lasagna with eggplant leaves and chicken.


Lasagna with veal

I don't make lasagna too often, but when I do, I try to make it to my boys' liking, and this lasagna recipe with veal has received the highest grade.

Everything is to match the taste of the sauces with the spices that those who serve the dish like.

  • 1 packet of lasagna
  • 750 g minced veal
  • 250 g minced pork
  • 2 onions
  • 1 carrot
  • 1 parsley root
  • 1/2 celery root
  • 5 cloves of garlic
  • 400 g tomato paste with baked peppers
  • salt
  • pepper
  • thyme
  • basil
  • 1 dill link
  • 1 bunch of parsley
  • 30 ml of olive oil
  • For Bechamel sauce:
  • 50 g butter
  • 50 g flour
  • 50 g race parmesan
  • 500 ml of milk
  • nutmeg
  • pepper
  • salt
  • For au gratin:
  • 50 g of cheese
  • 50 g mozzarella
  • paprika and hot peppers


Recipe of the week & # 8211 Lasagna with minced meat

The lasagna recipe with minced meat is not at all difficult to make if you follow the recommendations below. We tell you step by step the simplest recipe for lasagna with minced meat.

Ingredient:
- 500 g minced meat
- 1 packet of lasagna
- 2 peeled red boxes
- 2-3 cloves of garlic
- 2 onions
- 4 white mushrooms (optional)
- 100 ml of white wine
- 200 g grated cheese
- 100 g mozzarella
- 2 tablespoons oil
- 50 g butter
- salt and pepper
For the white sauce:
- 70 g butter
- 70 g of flour
- 1 liter of milk
- nutmeg

Method of preparation:
Prepare the meat sauce for which the finely chopped onion, finely chopped and chopped mushrooms and sliced ​​garlic are put to harden in 50 g. Add the meat, finely chopped tomatoes, wine and two tablespoons of oil. Simmer for 45 minutes until the sauce is well reduced.
For the white lasagna sauce, boil the milk and set aside. Melt the butter in a large saucepan and add the flour, which is quickly mixed into the melted butter. Leave to fry in butter for a minute without coloring and then set aside to cool for 10 minutes. Then add the boiling milk and dissolve the flour, mixing very well. Boil again for five minutes. Season with salt and nutmeg and set aside, warm.
The lasagna sheets are boiled for 10 minutes in water with a little oil and then drained and used to mount the minced lasagna in an ovenproof dish. Place a layer of white sauce on the bottom of the bowl, cover completely with lasagna sheets, another layer of white sauce, a layer of meat sauce, a layer of leaves until the ingredients are finished.
The last layer should be meat sauce. Sprinkle with grated cheese and
Bake for 30 minutes. Five minutes before it is ready, place the mozzarella.


Method of preparation

Beef lasagna

Brown the onion and garlic in a little oil, then add the minced meat, salt, pepper and simmer.

Lasagna with meat, mushrooms, melted cheese and Bechamel sauce

Peel the onions and carrots, finely chop, wash and chop the mushrooms. Put to quality in


Ingredients needed for lasagna with meat:
- 400 gr chicken
- a packet of lasagna
- an onion
- 150 gr mushrooms
- 2 cloves of garlic
- 4 tablespoons olive oil
- 100 ml of red wine
- 250 ml of tomato juice
- a spoon of sugar
- 150 ml of water with chicken concentrate or soup

Sos Bechamel
- 2 tablespoons butter
- 2 tablespoons flour
- 500 ml of milk
- an egg
- 80 gr parmesan
- salt
- pepper

How to prepare lasagna with chicken?

Step 1:
Prepare the lasagna sheets according to the instructions on the package.

Step 2:
In a frying pan, heat the oil, then the chopped onion and garlic and crush them until they harden. Add sliced ​​mushrooms and diced chicken, then wine, soup and a tablespoon of sugar.

Step 3:
Let it cook for about 10 minutes, then add the tomato juice, then let it simmer until the meat is well cooked.

Step 4:
Meanwhile, prepare the Bechamel sauce: melt the butter and mix with the flour. Over, put the milk slowly, taking care not to form lumps. Leave to cool for about 10 minutes, then add the beaten egg, half of the Parmesan cheese and spices to taste.

Step 5:
Take a tray and grease it with olive oil. Put 3 sheets of lasagna and add half of the meat composition. Put 3 more sheets and fish, what is left of the filling. On top, put the last 3 sheets and pour the sauce. Sprinkle the remaining Parmesan over it and bake for about 40-50 minutes.

Lasagna with meat Chicken is a dish that is served hot. Enjoy the unique taste with your loved ones!