Lasagna recipe with minced meat in the oven. Lasagna with minced meat in the oven. Delicious lasagna with chicken and mushrooms

Lasagna, cooked with minced meat, came to us from Italian cuisine itself. Nowadays, this dish has become very popular in Russia, as well as. It's really impossible not to fall in love with her! And this love begins from the very first bite! It is assembled like a construction set. Layers of lasagne leaves alternate (in composition and taste, like any other pasta) with sauce and juicy minced meat, mainly Bechamel. There are a large number of types of it. Well, today I want to cook, of course, one of the most popular types.

At the very first and honestly deceptive glance, this dish may seem complicated and time-consuming, I thought the same thing about. But in reality this is not at all the case. Because it is easy to prepare, but it will take (well, what can you do) a little more time to prepare it than we would like. But I assure you, the time spent on it is worth it!

If you haven’t tried this dish yet, then it’s time to familiarize yourself with cooking lasagna with minced meat at home! So, the first thing you need to do is go to the supermarket and buy lasagna leaves. If for some reason this is difficult for you, then you can prepare them yourself at home.

Lasagna prepared according to the classic recipe

If you love Italian cuisine, then you should know how to properly prepare such a dish. This recipe is simple in principle and is considered one of the most famous hearty meat dishes in the world.

Ingredients:

Bolognese sauce:

Pork – 700 gr
onion - 1 pc.
tomatoes - 4 pcs
garlic - 3 cloves
olive oil - 2 tablespoons
basil, oregano - to taste
black pepper - a pinch
salt - to taste.

For the Bechamel sauce:

Flour - 50 gr
butter - 50 g
milk - 3 cups
nutmeg - 1/3
salt.

For sheets:

Chicken eggs - 4 pcs
flour 4 tbsp. spoons
mozzarella – 300 gr
parmesan - 100 gr
salt.

Cooking method:

Peel and cut the onion into half rings, lightly fry it in olive oil.

We install a meat grinder and make minced meat from the meat.

Place in a frying pan with the onions and cook over medium heat.

In order for the minced meat to brown evenly and not burn, you need to constantly stir it with a spatula and break up all the large lumps.

We make small cuts on the tomatoes as in the photo and pour boiling water for about five minutes.

Then remove the skins from them and grind them in a blender.

Pour basil, black pepper and salt to taste into the cooking meat and add chopped tomatoes. Continue simmering for 15 minutes.

For the sauce:

Melt the butter in a cup on the stove, add the flour and whisk thoroughly with a whisk. And then lightly fry it.

Pour milk in small portions and mix vigorously, add nutmeg and salt.

The mixture should have a consistency similar to pancake batter.

Sift the flour into a bowl and beat in the egg. Knead the dough, you should get crumbs, which you pour onto a clean table and knead with your hands.

The result is a fairly elastic dough that needs to be wrapped in film and left for 30 minutes.

Now we need to cut it into strips, approximately into equal parts.

Grate the cheese on a fine grater and begin assembling the lasagna.

To do this, we need to take a suitable form with a high side, which we coat with bechamel sauce.

And lay out the leaves overlapping.

Spread the minced meat bolognese sauce on top in an even layer.

We thoroughly coat everything again with bechamel.

And sprinkle the whole mass with grated cheese.

We lay out the layers in the same order as we did the first time.

Wrap the pan in foil (be careful not to touch the cheese) and place in an oven preheated to 180 degrees for 40 minutes. Then remove it and bake for another 10-15 minutes until done.

Remove the dish from the oven and leave to cool slightly.

Lasagna with minced meat according to the classic recipe is ready, cut into portions and serve.

How to make Bechamel sauce for lasagna

Ingredients:

Butter - 50 g
flour - 3 tablespoons
milk - 400 gr
nutmeg - 1/2 teaspoon.
ground white pepper - a pinch
bay leaf - 2 pcs
salt - to taste.

Cooking method:

First, fry the sifted flour over medium heat until light golden brown in a dry frying pan.

Add slightly melted butter there and keep it on the fire for about two minutes, stirring constantly with a spatula.

Then add spices: nutmeg, pepper and salt to taste. Let's languish a little more.

At the very end of cooking, add the bay leaf, close the pan with a lid, turn off the stove and let it brew for 10-15 minutes until done.

All that remains is to remove the bay leaf from the Bechamel sauce.

And whoever liked it, cook for your health.

Delicious lasagna with chicken and mushrooms

Are you interested in this dish? In this case, this recipe will definitely come in handy. It turns out to be quite versatile and suitable for both a regular family dinner and a festive one.

Ingredients:

Chicken fillet – 500 gr
champignons – 300 gr
hard cheese - 180 gr
cream 10% - 100 ml
sunflower oil - for frying
Bechamel sauce
pasta lasagna
rosemary and coriander - to taste.

Cooking method:

Wash the chicken fillet, boil for 5 minutes, then cool it and cut it into small cubes.

Add chopped chicken fillet here and pour in cream.

Stir and simmer for five minutes, add seasonings, salt and pepper to taste.

Now take a suitable deep baking tray, grease it with vegetable oil and pour Bechamel sauce onto the bottom in an even thin layer, and lay lasagna sheets on top.

Apply the sauce again and place the filling of fried meat and mushrooms on it.

Sprinkle grated cheese on top.

Cover with lasagna. We repeat the next, upper layers in the same sequence. And we complete the formation of the dish by laying out sheets on which we apply Bechamel and sprinkle with cheese.

Place the filled baking sheet in an oven preheated to 180 degrees for 35-40 minutes until cooked.

Our dish is ready, let it cool a little and serve.

Lavash lasagna recipe with minced meat

Lovers of such a hearty and tasty dish will find this simple recipe useful, which is easy and quick to prepare, and is almost as good in taste as the classic one.

Ingredients:

Lavash - 3 sheets
minced meat - 500 gr
pureed tomatoes - 500 ml
garlic - 1 clove
parmesan - 150
mozzarella – 250 gr
olive oil - for cooking
butter - 30 g
chili pepper - a pinch
salt, pepper - to taste.

Cooking method:

Bring the minced meat over medium heat in a frying pan until golden brown, add salt and pepper.

Grate the cheese: parmesan on a fine grater, and mozzarella on a coarse grater.

Finely chop the garlic and fry it in olive oil, sprinkling it with chili pepper.

And pour the grated tomatoes into it. Add salt and pepper to taste and simmer over low heat for 12-15 minutes until the whole mass thickens.

The pita bread must be cut into four even pieces, each of them so that it is equal to the bottom of the baking sheet.

Grease the mold with oil and place one sheet of pita bread in it and coat it with tomato sauce.

Distribute half of the minced meat evenly on top and sprinkle with Parmesan. Place the next layer and do the same thing, only with mozzarella cheese.

We do this again in this sequence, and on the fourth we put the pita bread on it with tomato sauce and sprinkle with the remaining cheese.

Place the baking sheet in a preheated oven at 180 degrees for 30-35 minutes.

The dish is ready, eat to your health.

Lasagna Bolognese with bechamel sauce (video)

Bon appetit!!!

Servings: 9
Cooking time: 2 hours

Recipe Description

Today I have lasagna for dinner - a recipe with minced meat in the oven. Some time ago, when I asked my family what would be so delicious to cook, I received the answer: lasagna! I've never cooked this dish before. So I spent some time researching online recipes and found a few that I liked. I combined them, added some ingredients according to my taste, and then prepared this dish.

This was my first attempt at making lasagne with minced meat at home. The main challenge for me was to properly cook the lasagna itself: according to the instructions on the package, it had to be boiled before using. Such large, wide sheets - I was afraid of overcooking them, that they would tear or stick together. In the end, I found a solution: I added 2 tablespoons of oil to the boiling water in which I cooked it a few at a time, this completely helped prevent the layers from sticking together when boiling.

This one turned out excellent: a good combination of meat and vegetables (the way I like it), the lasagna itself turned out to be very tender and soft. Overall, the dish was worth the time spent on it.

To prepare classic lasagna with minced meat, you need:

1 package (450 g) lasagna noodles;
3 cups grated cheese (mozzarella or Dutch, or a mixture of both);
1/2 cup shredded Parmesan cheese;
700 g minced beef;
1 onion;
3 cloves of garlic;
2 carrots;
1 sweet bell pepper;
0.5 liters of chopped tomatoes (4-6 tomatoes);
2/3 cup tomato sauce (Chumak, Krasnodar);
1 teaspoon all-purpose seasoning;
3-4 stalks of green onions;
vegetable oil;
300 g cottage cheese (or ricotta cheese);
300 g fresh spinach leaves;
salt and ground pepper - to taste.

Cooking step by step:

Start by making the meat and vegetable sauce. Bring a pot of water to a boil.
Make a cross on each tomato and throw them into boiling water for 15-20 seconds.
Then remove them from the boiling water and place them in cold water for 5 minutes.
Remove from the water, easily remove the peel, remove the stem part, and finely chop the pulp (you should get half a liter of tomato juice).
Peel the onion, cut into cubes, peel and chop the garlic.
Heat a large frying pan with 2 tablespoons vegetable oil (I usually use olive or sunflower) over moderate heat.
Place the onion and garlic in a frying pan, fry until soft, stirring often - about 10-15 minutes.

Add the ground beef to the onion and fry, stirring frequently and breaking up with a spatula, about 20-25 minutes.
Peel the bell pepper, chop finely, and grate the carrots on a coarse grater.
Add these vegetables to the pan, stir and fry for another 7-10 minutes.

Pour in the crushed tomatoes, cook, stirring from time to time, for another 5-7 minutes.
Add salt, pepper, all-purpose seasoning, stir, then turn off heat.
Chop the spinach leaves, crush the cottage cheese (or ricotta cheese) with a fork, mix both ingredients, add a little salt and pepper.

Read the instructions on the box of lasagna carefully - some require pre-cooking, others can be used dry.
If your noodles require cooking, bring a pot of water to a boil, add about 2 tablespoons of vegetable oil and salt.
Estimate how many layers of lasagna you need to boil. I usually make 4-5 layers of noodles with 3-4 layers of filling in between.
Cook the lasagna in water in batches and simmer for the time indicated in the instructions.
Carefully remove cooked noodles from water; It will be hot - rinse it with cold water to cool it down a bit.

Prepare a small deep baking tray (or baking dish), grease it with oil, pour a little tomato sauce into the bottom and smooth it out.
Sprinkle the sauce with ground pepper, then place the lasagna sheets in the bottom of the pan on top of the sauce.
Place half of the tomato-meat mixture on top and smooth it into an even layer with a spatula.
Sprinkle the tomato-meat mixture with grated cheese.

Cover everything again with a layer of boiled noodles, on which place half of the curd-spinach filling.
Then sprinkle everything with grated cheese again, and then repeat all the layers again.
Finish assembling the lasagna with a final layer of noodles, brush with tomato sauce and sprinkle generously with grated cheese and finely chopped green onions.

Place the baking sheet with lasagne in the oven, preheated to 180 degrees C, bake for 40-45 minutes.
Remove from the oven, sprinkle with a layer of chopped Parmesan cheese, and then bake for another 10 minutes.
Remove the pan from the oven, wait 10-15 minutes, then cut the ground beef lasagna into squares and serve.
Garnish with chopped herbs or grated Parmesan.

Bon appetit!

Note
Lasagna can be served freshly prepared - straight from the oven. But it can be stored in the refrigerator and reheated in the microwave (cold lasagna is much easier to cut into pieces).

Video recipe

I offer you a recipe for lasagna with minced meat with photos step by step. There are so many delicious vegetables now, so the lasagna will turn out simply gorgeous! In general, Italians, of course, know a lot about delicious food and are at the same time a healthy nation, because pasta made from durum wheat, vegetables, and meat are quite healthy food. So feel free to cook this lasagna with minced meat in the oven and enjoy the unearthly deliciousness.

You can use any minced meat, chicken, meat or even fish. And if you want to make vegetarian lasagna, just triple the amount of vegetables. So, classic lasagna - step by step recipe with photos.

Lasagna - recipe with minced meat in the oven

Products:

onion - one or two pcs.,

sunflower oil,

carrots - one pc.,

bell pepper - one,

garlic - 6 cloves,

4 tomatoes (can be replaced with 2 heaped tablespoons of tomato paste)

Ready-made lasagna sheets (the quantity depends on your shape, I used 16)

cheese - two hundred grams,

milk - two tbsp.,

flour - one and a half spoons,

butter - one hundred grams,

minced meat - half a kilo

Bechamel sauce - recipe for lasagna

First, prepare the bechamel sauce. Melt one hundred grams of butter in a saucepan.

2. Add one and a half tbsp. l. flour, it will begin to bubble almost immediately.

3. With constant stirring, add two tbsp. milk, half a teaspoon of salt, a pinch of black pepper and nutmeg.

4. Heat, stirring constantly, over low heat (or medium), when it thickens a little, remove. Don't wait for it to boil, or as soon as it boils, remove it immediately, otherwise it will burn.

Classic lasagna - step-by-step recipe with photos

Finely chop the onion, garlic, carrots, pepper. You can add other vegetables to your taste - beans, eggplants, etc. . Mix everything and fry for 10-15 minutes.

2. When the vegetables are fried, add the minced meat. Stir and fry for five minutes until the mince has lightened in color.

3. Then add one teaspoon of salt, and 4 tomatoes, or two heaped tablespoons of tomato paste. Bring the sauce to a boil and remove from heat.

4. I recommend boiling the lasagna sheets a little until half cooked. Place a wide frying pan on the stove. Place the first row of sheets (I have 4 sheets in the form), and as soon as they begin to bend (in about a minute), take them out and place them in the form where you will assemble the lasagna.

5. Then place vegetables with minced meat on top of the sheets (one third of the entire filling).

6. Spread bechamel sauce on top (about one fifth).

7. Sprinkle with cheese.

Lasagna is an Italian version of a casserole, where all the products are laid out in layers, generously poured with sauce and sprinkled with cheese. There are a lot of lasagna recipes, they can be both meat and vegetarian, but all of them must be prepared using special lasagna sheets. Today I offer you my version of lasagna - with minced meat.

Bolognese sauce is usually used for lasagna; it gives the entire dish a creamy and delicate texture. Cheese should be hard, such as Mozzarella or Gouda. It is better to use pork and beef minced meat for lasagna; it is best to mince the minced meat twice in a meat grinder. You can add spices to your taste, I prefer Provençal herbs and nutmeg.

To prepare lasagna with minced meat in the oven, prepare all the products according to the list. Please note that the quantities indicated are for 2 servings.

Grate the carrots on a medium grater, cut the onion and garlic into small cubes.

Fry onions, carrots and garlic in butter until the onions are soft, use only 20 g of butter. Add the minced meat to the vegetables, salt and pepper it.

Add nutmeg and Provençal herbs.

Fry the minced meat, stirring, breaking up any lumps of minced meat. Cut the tomato into small cubes, place the tomato pieces in the frying pan, and also add tomato puree to the minced meat. Simmer everything together for 20 minutes.

While the minced meat and vegetables are stewing, prepare the Bolognese sauce. To do this, put the remaining butter in a saucepan, put the saucepan on the fire and let the butter dissolve. Add flour to butter.

Mix flour and butter well, pour in cream, add nutmeg, salt and pepper the sauce to taste.

Using a whisk, whisk the sauce until smooth and put it on the fire, warm it up, but do not let the sauce boil. Remove the sauce from the heat.

Now we will assemble the lasagna. I always cook lasagna in portion forms. It’s so convenient because you don’t have to cut the lasagna before serving, but you can serve it straight away in the form. The layers are repeated and follow in this order:

Sauce - lasagna sheet - minced meat - sauce - grated cheese.

The exception is the last layer of lasagna, which is what I will describe.

After the cheese, place a layer of lasagne sheets.

Now spread the minced meat in a thin layer and distribute it over the surface of the sheet.

Pour the sauce generously over the minced meat layer and sprinkle with grated cheese again.

Lay out the lasagna sheets again.

Spread the remaining sauce and sprinkle the top well with grated cheese.

Place the lasagna with minced meat in the oven for 30-40 minutes and bake at 160 degrees.

Lasagna turns out very juicy, with a sufficient amount of sauce, with a fragrant meat layer.

If you are preparing lasagna in a large form, after you remove the form with the finished lasagne from the oven, let the dish cool for 10-15 minutes and only then cut into portions, then you will retain the layers and the shape of the piece will not be deformed.

Bon appetit!

Step-by-step recipes for preparing delicious and juicy lasagna with minced meat in the oven

2018-06-11 Natalia Danchishak

Grade
recipe

2587

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

9 gr.

12 gr.

Carbohydrates

14 gr.

205 kcal.

Option 1. Classic recipe for lasagna with minced meat

Lasagna with minced meat is a delicious and delicious dish originally from Italy.

Ingredients

packing lasagna sheets;
100 g parmesan;
½ kg minced meat;
500 ml diluted tomato paste;
200 g onions.

Sauce

0.5 l of milk;
nutmeg;
50 g flour;
Bay leaf;
½ pack of cream oils

Step-by-step recipe for lasagna with minced meat

Sauté finely chopped peeled onion in vegetable oil until caramel-colored. Add the minced meat, pepper, salt and continue to fry, stirring well, until the meat is cooked.

Add tomato paste diluted with juice or water. Simmer without covering with a lid. Add dried or fresh herbs and simmer for a couple of minutes.

Melt butter in a saucepan. Add flour and fry lightly, stirring vigorously so that it does not form a lump. Add milk, stirring thoroughly. Cook for 2 minutes. Season with nutmeg and add bay leaf.

Place the lasagna sheets on the bottom of the baking sheet. Grease the sheets with Bechamel sauce. Place fried tomato and minced meat on top. Sprinkle with Parmesan. Cover with sheets. Repeat layers. There should be Bechamel sauce on top. Bake for about half an hour at 180 C. Sprinkle with grated Parmesan cheese.

Before using lasagne sheets, read the package directions. As a rule, they require preliminary preparation.

Option 2. Quick recipe for homemade lasagna with minced pita bread

If you want to make lasagna quickly, replace the sheets with thin pita bread. In addition, this option will make the dish affordable.

Ingredients

thin pita bread;
50 ml vegetable oil;
250 g minced meat;
5 g granulated sugar;
cheese - 100 g;
nutmeg;
one yellow tomato;
basil;
oregano;
5 g tomato paste;
250 ml milk;
120 g onion;
25 g creamy fat;
20 g white flour.

How to quickly cook homemade lasna with minced meat

Place finely chopped onions in a frying pan and fry, stirring, for one and a half minutes. Add the minced meat and cook for three minutes. Add sugar and add tomato paste. Stir and simmer for a few more minutes. Grate the yellow tomato and add to the pan. Stir in salt and pepper, oregano and basil.

Melt the butter in a saucepan, add the flour and stir constantly, breaking up any lumps. Pour in half the milk, stirring vigorously, cook for three minutes. Pour in the rest of the milk, season with nutmeg and cook until thick.

Coarsely grate the cheese. Place the lavash sheet in a springform pan. Place the meat filling on it and pour the sauce over it. Place all ingredients in this order. Sprinkle coarse shavings on top. Bake for ten minutes.

If you want to make the dish lower in calories, use low-fat milk. You can use minced chicken. Instead of tomato paste, you can use sauce or juice.

Option 3. Lasagna at home with minced meat

A variation of Italian lasagna with several types of cheese, minced meat and herbs - a dish that everyone will love.

Ingredients

8 sheets of lasagne;
5 g sugar;
450 g lean minced beef;
two sprigs each of oregano, parsley and basil;
415 g tomato sauce;
a clove of garlic;
tomatoes in their own juice - 400 g;
bulb;
425 g Ricotta;
½ cup Parmesan cheese;
225 g Mozzarella cheese.

How to cook

Chop the peeled garlic and onion. Chop the greens. Grate the mozzarella.

Place minced meat and vegetables into the pan. Fry for ten minutes. Add herbs (except parsley), tomato sauce and sugar. Mash the canned tomatoes with a fork and add to the rest of the ingredients. Boil it. Turn off the heat and simmer for 45 minutes.

Turn the oven to 175 C. In a small bowl, combine a quarter cup of Parmesan cheese with the ricotta. Season with oregano and add parsley. Stir.

Place half of the minced meat sauce in a glass ovenproof dish. Place lasagna sheets on top. Cover with half of the cheese mixture. Sprinkle with mozzarella. Repeat layers. The last layer should be a layer of mozzarella. Sprinkle Parmesan cheese on top. Place in the oven for half an hour, covering with foil. Then remove it and cook for another quarter of an hour.

It is advisable to let the finished dish rest for some time so that it is properly soaked. Spicy herbs can be used dried or fresh.

Option 4. Simple lasagna with minced meat in the oven

If you want to feed your family a hearty and tasty meal, prepare lasagna with minced meat. Men will especially like this dish.

Ingredients

18 lasagne sheets;
5 g dried herbs;
0.5 kg minced meat;
2 g ground nutmeg;
400 g fresh tomatoes;
50 g tomato paste;
cheese - 200 g;
adjika - 200 ml;
100 g feta cheese;
2 slices of garlic;
onion - 2 pcs.

Step by step recipe

Boil the lasagne sheets until half cooked. Fry the minced meat in olive oil, adding chopped garlic and onion, for a quarter of an hour. Add tomato paste to the fried meat, pepper, salt and season with ground nutmeg. Stir and simmer over medium heat for two minutes.

Fry the finely chopped onion separately. Add garlic, tomato sauce and finely chopped tomatoes. Season with spices and simmer for two minutes. Remove from heat.

Pour half of the tomato sauce into a square pan. Place lasagna sheets. Cover with fried minced meat and sprinkle with herbs. We repeat. Pour over tomato sauce. Place in the oven for 20 minutes.

Finely three cheese. Crumble the cheese with your hands. Remove the lasagna from the oven. Sprinkle with cheese and feta cheese. Bake for another ten minutes.

Before using lasagne sheets, read the instructions. In some cases, do not boil them, but simply soak them in water.

Option 5. Lasagna with minced meat and cottage cheese

Lasagna can be not only satisfying and tasty, but also healthy if you add cottage cheese and bell pepper to it. Children will especially like this option.

Ingredients

onion;
15 lasagna plates;
two bell peppers;
250 ml cream;
10 ml lean oil;
200 g homemade cottage cheese;
greenery;
½ kg minced meat;
75 g tomato paste;
cheese - 200 g;
ketchup - 50 g.

How to cook

Finely chop the onion and sauté in olive oil until soft. Remove the stem and seeds from the bell pepper. Cut the vegetable into strips. Add to the onion and continue to fry, stirring. Add minced meat and simmer until crumbly, adding pepper and salt. Add ketchup and tomato paste. Simmer a little more.

Coarsely grate the cheese. Leave a little for sprinkling. Take a deep baking tray. Pour about 100 ml of cream into the bottom. Combine the rest with cottage cheese and cheese.

Place lasagna sheets on the bottom. Place a third of the minced meat on them. Cover with a third of the cream cheeses. Repeat layers. Sprinkle cheese shavings on top and place in the oven for 40 minutes, preheated to 180 C. Sprinkle the finished dish with herbs.

To prevent the lasagna sheets from sticking together during cooking, add a little vegetable oil to the boiling water.

Option 6. Homemade lasagna with minced meat without Bechamel sauce

This lasagna recipe is adapted to our taste preferences. For cooking, vegetables, hard and processed cheese, and minced meat are used.

Ingredients

ground hot pepper to taste;
0.5 kg minced meat;
small onion;
dried basil to taste;
carrot;
fresh herbs;
large tomato;
lasagne sheets;
tomato paste - 75 g;
garlic - 2 slices;
50 g mayonnaise;
30 g each of hard and processed cream cheese.

Step by step recipe

Sauté the onions and carrots until soft. Add minced meat and fry until done. Turn down the heat. Slice the tomato and place it in the frying pan. Add tomato paste here, season with spices, salt and simmer for ten minutes. Remove from heat, add herbs and stir.

Pour boiling water into a flat bowl. Pour in a little vegetable oil and place the lasagna layers in it. Leave for seven minutes.

In a cup, combine grated cheese with processed cheese. Season with mayonnaise and squeeze out the garlic. Stir. Place the layers in one layer on the bottom of the mold. Place half of the fried minced meat on them. Cover with slices and spread with half of the cheese sauce and cover with mince. Repeat layers. Cover the pan with foil and place in the oven for half an hour.

To ensure that the lasagna does not fall apart and turns out smooth and beautiful, place the layers on the filling in a cross pattern. One layer - across, another - along, etc.

Option 7. Homemade lasagna with minced meat and mushrooms

Lasagna with minced meat is a very tasty and satisfying dish in itself. But if you add mushrooms to it, the taste of the dish will also become incredibly aromatic.

Ingredients

½ kg lasagna sheets;
basil;
minced meat - 400 g;
cheese - 100 g;
two cloves of garlic;
bulb;
champignons - 250 g;
olive oil - 50 ml;
tomato paste - 200 g.

Sauce

½ l milk;
nutmeg;
butter - ½ pack;
Bay leaf;
flour - 50 g.

Step by step recipe

Fry the onion and garlic, stirring, until soft. We clean the champignons, chop them into cubes and place them in a frying pan. Simmer for five minutes. Put in the minced meat. Add tomato, basil, mix and simmer for about forty minutes.

Fry flour in oil. Boil the milk, adding nutmeg and bay leaves. Let it sit for ten minutes and remove the bay leaf. Stirring vigorously, pour into the flour and cook until thickened, stirring constantly.

Place the layers on the bottom of the mold. Spread some minced meat. Cover with layers, pour over the sauce and add another layer of fried minced meat. Sprinkle with grated Parmesan and cover with layers of lasagne. Sprinkle the assembled dish with cheese. Bake at 180 degrees for about forty minutes.

Ideally, lasagna should be cooked in a ceramic or glass heat-resistant form. It is desirable that it be square.

Option 8. Lasagna with minced meat in the oven with zucchini

Zucchini will add lightness to the dish. At the same time, your guests will not even guess that you used this vegetable to prepare lasagna.

Ingredients

300 g Parmesan cheese;
2 onions;
lasagne sheets;
olive oil;
2 carrots;
½ cup dry red wine;
50 g parsley;
75 g tomato sauce;
small zucchini;
½ kg minced meat.

Sauce

75 g flour;
3 g nutmeg;
75 g creamy fat;
dried Italian herbs;
300 ml milk 1%.

How to cook

Finely chop the onion. Peel the carrots and zucchini and grate coarsely. Chop the parsley.

Fry the minced meat until crumbly. Pepper and salt. Add vegetables and continue to simmer, stirring occasionally, for about ten minutes. Add tomato sauce and simmer for 20 minutes over low heat. Finally, pour in the wine and remove from the heat.

Pass the flour in oil. Pour milk in a thin stream, stirring vigorously. Season with spices and nutmeg. Boil lasagna sheets according to instructions.

Pour a few spoons of sauce into the bottom of the pan. Lay out the lasagne sheets. Place half of the minced meat on them. Pour over the sauce and sprinkle with cheese shavings. Repeat layers. Pour the sauce on top of the dish and sprinkle with cheese. Place in the oven for about forty minutes and bake at 180 C.

Classic lasagna is made with a mixture of mozzarella and parmesan cheeses. It is this that will give the characteristic aroma and juiciness.

Option 9. Lasagne with minced Bolognese

A fairly simple, and at the same time interesting recipe for lasagna with minced meat.

Ingredients

lasagna sheets.

Bolognese sauce

greens to taste;
two tomatoes;
80 ml red wine;
50 g tomato paste;
400 g minced meat;
three cloves of garlic;
5 g Provencal herbs;
bulb;
carrot;
bell pepper

Bechamel sauce

two stacks milk;
3 g French grain mustard;
30 g flour;
3 g nutmeg;
230 g Eddam cheese.

Step by step recipe

For the bolognese sauce, cut the vegetables into cubes. Finely chop the garlic. Chop the greens. Grate the tomato. Add pasta and Provençal herbs to the resulting mixture. Fry the vegetables over high heat for ten minutes. Add minced meat, garlic and stir thoroughly. Fry for eight minutes. Add tomatoes and herbs. Simmer for five minutes. Pour in the wine and simmer over low heat for a quarter of an hour.

Prepare lasagna sheets according to package instructions.

Melt the butter over low heat. Add flour and fry for a couple of minutes. Pour in the cold milk slowly, stirring vigorously. Season with salt and nutmeg. Simmer until thickened, stirring continuously. Add grainy mustard. Stir and turn off the heat.

Grease the bottom of the mold with oil. Lay out the dough sheets in a single layer. Spread Bolognese sauce on them, sprinkle with cheese, pour over the sauce. Repeat, layers. Sprinkle the dish generously with cheese and pour sauce over it. Bake for 35 minutes at 200 C.

Be sure to pour a little sauce into the bottom of the pan so that the bottom sheets do not remain soggy.

Option 10. Lasagne with minced meat in the oven from pancakes

If you were unable to purchase ready-made lasagna sheets, you can replace them with thin pita bread or use them to make pancakes.

Ingredients

5 pancakes;
300 g minced beef;
clove of garlic;
50 g tomato paste;
5 g dry Provençal herbs;
10 g parsley;
10 g pepper mixture;
110 g cheese.

Sauce

50 ml milk;
10 g French mustard;
40 g drained butter;
flour - 50 g;
3 g nutmeg.

How to cook

Knead the dough and bake the required number of pancakes. Fry the flour in melted butter. Pour in the milk, stirring continuously, add salt and mustard. Heat, stirring constantly, until thickened. Finally season with nutmeg

Fry chopped onions and carrots. Add garlic and minced meat. Cook, kneading well, until done. Turn off the heat, add the tomato and stir.

Grease the bottom of the pan with bechamel sauce and place the pancake. Place minced meat on top, sprinkle with grated cheese and sprinkle with Provençal herbs. Pour over the sauce. Continue forming the lasagna in this order. Spread the last pancake with sauce and sprinkle generously with cheese. Bake for 20 minutes at 200 C.

You can mix bechamel sauce with fried minced meat. In this case, you will not need to lubricate each layer.

Option 11. Lasagna with minced meat and smoked brisket

Lasagna with minced meat is a juicy, satisfying and incredibly tasty Italian dish.

Bolognese sauce ingredients

400 g minced meat;
tomato paste - 50 g;
dry red wine - 200 ml;
25 g butter;
200 ml meat broth;
100 g smoked brisket;
carrot;
bulb.

Bechamel sauce

100 g butter;
3 g nutmeg;
parmesan - 100 g;
1000 ml milk;
80 g flour.
lasagne sheets;
mozzarella - 200 g;
parmesan - 150 g.

Step by step recipe

Finely chop the vegetables. Cut the brisket into strips. Heat the oil mixture in a frying pan. Add brisket and cook for a minute. Add the minced meat and fry, stirring, until cooked. Pour in the wine and simmer for two minutes, pour in the broth and add tomato paste. Cover with a lid and simmer for forty minutes.

Fry the flour in melted milk. Pour in a liter of warm milk, stirring. Stir, breaking up all lumps. Season with salt and nutmeg. Add 100 g Parmesan. Stir. Cook for eight minutes.

Pour some bolognese sauce into the bottom. Lay out the sheets. Place the fried minced meat and pour over the bechamel sauce. Place thinly sliced mozzarella. Sprinkle with grated Parmesan. Repeat layers. Sprinkle the finished dish with Parmesan. Cover with foil and place in the oven for half an hour. Finally, remove the foil.

You can add absolutely any products to the filling. It could be vegetables, smoked meats or seafood.

Option 12. Lasagne with minced meat in the oven, Florentine style

An interesting version of lasagna. It is prepared in the form of rolls stuffed with cheese, in a sauce of minced meat and tomatoes.

Ingredients

3 g dill seeds;
12 lasagna sheets;
425 g ricotta cheese;
7 g mixture of Italian herbs;
stack grated parmesan;
egg;
280 g frozen spinach.

Meat filling

450 g minced pork;
a bunch of parsley;
250 g ham;
2 slices of garlic;
115 g bacon;
2 onions.

Tomato sauce

600 g of tomatoes in their own juice;
10 g brown sugar;
250 ml dry red wine;
3 slices of garlic;
20 ml olive oil;
10 g toma paste.

Step by step recipe

Grind the ham and bacon. Finely chop the onion and garlic. Chop the parsley. Fry the bacon until crispy. We take it out with a slotted spoon and transfer it to a disposable towel. Drain the fat from the pan and reheat it. Add garlic, onion and minced meat. Simmer until the meat is done. Add ham, bacon and parsley. Let cool.

Chop the peeled tomatoes. Grind the garlic. Heat the oil in a saucepan. Add the garlic and fry for four minutes. Add tomatoes, pasta, pour in wine. Add brown sugar. Bring to a boil and reduce heat. Boil for about forty minutes until the mixture is reduced.

Lightly beat the egg. Lightly boil the leaves. Turn on the oven to 175 C. Add ricotta, spinach and cheese to the egg mixture. Mix. Spread the lasagna sheets with the cheese filling and roll them up on the short side.

Mix minced meat with tomato sauce and season with Italian herbs. Place half in a rectangular shape. Place the rolls here and pour in the remaining sauce. Sprinkle with cheese shavings. Cover with foil and place in the oven for an hour and a half.

Serve lasagna directly in the form. Before baking, sprinkle the dish generously with cheese shavings.