Lasagna classic step by step recipe with photo. Classic lasagna with minced meat and bechamel sauce Classic lasagna step by step recipe

26.09.2022 | Other diseases

Classic minced meat lasagna is a traditional Italian dish that has many varieties. Not the fastest and far from the most dietary. There are four main components: the actual layers of lasagna, bechamel sauce, meat sauce and parmesan cheese. All these components alternate and as a result - a delicious dish of Italian cuisine.

Total cooking time - 2 hours
Active cooking time - 45 minutes
Cost - 7 $
Calories per 100 gr - 150 kcal
Number of servings - 4-6 servings

How to cook minced meat lasagna

Ingredients:

Lasagna - 250 grams(sheets)
Minced beef - 500 grams
Carrots - 120 grams
Onion - 120 grams
Celery stem- 2 pieces
Garlic - 2 cloves
Dry red wine- 100g
Tomatoes in their own juice– 400 grams
Parmesan - 70 grams
Butter - 70 grams
Milk - 700-800 grams
Wheat flour - 40 grams
Nutmeg - 1/2 teaspoon
Bay leaf - 1-2 pieces
Vegetable oil- for frying
Salt - to taste
Black pepper - to taste

I will not tire of repeating - try not to buy already ground minced meat. Better take a piece of meat and scroll yourself, cutting out the veins. Minced beef is very desirable. It is perfectly acceptable to mix in a little veal and (or) pork.

Do not ignore wine, without it the aromas and taste are much duller. Wine must be dry. Do not take just what, let it be the one that you drink yourself or advise knowledgeable people.

About parmesan. Of course, this is a rather expensive cheese and not everyone can afford to buy it. It is desirable, but if you replace it with some other cheese, namely hard varieties (for example, Dzhyugas), there will be no disaster.

I buy sheets of lasagna. Almost everywhere now they can be found on the shelves of supermarkets. If you do them, then the cooking time will increase by an order of magnitude, but it is not the smallest anyway. The packaging always says whether they should be boiled before use. Personally, I have never come across such, only those that are used immediately, without boiling.

Cooking:

Let's start with the béchamel sauce. Pour milk into a saucepan and bring almost to a boil. Boiling is not necessary, but it should be hot. Take a saucepan with a thick bottom, melt the butter and quickly stir in all the flour. There is no need to yawn, so I take a picture in 3 seconds.

We take milk and begin to pour in a thin stream to the brewed flour, continuously stirring with a whisk. There also go a couple of pinches of salt, a couple of pinches of ground nutmeg and bay leaf. As soon as it starts to thicken, remove from heat. That's it, the sauce is ready. Throw away the bay leaf before using it. Everything about everything will take you literally 3-5 minutes.

Meat sauce. Start by peeling the onions, carrots and garlic. We cut the onion into cubes, chop the garlic, and I rub the carrots and celery on the Berner into small strips. Pour vegetable oil into a hot frying pan (take a large one, I have 28 cm in diameter). First, fry the onion and garlic a little, then add the carrots and celery to it. Fry for a couple more minutes.

Move the vegetables to the very edge of the pan, pour in a little more vegetable oil, increase the heat to maximum and quickly fry the minced meat, breaking it with a spatula or forks. Personally, I use two forks, since the pan is not afraid of scratches.

As soon as the pink color disappears and all the liquid is gone, mix it with vegetables. Add the wine, evaporate it slightly, then stir in the chopped tomatoes along with the juice, reduce the heat, close the lid and leave to simmer for 30 minutes, stirring occasionally.

I have already written about cheese. Three of it on a grater. About a third of all the cheese will go to the top - set it aside, distribute the rest in layers. The amount of cheese can be increased as desired. I don't have much of it.

So, 30 minutes have passed - back to the meat sauce. Add salt, pepper, 2-3 pinches of ground nutmeg to taste, mix and simmer for another 10 minutes.
We start assembly. I have a shape of about 22x32 cm. The bottom turns out to be a little narrower and 3 sheets of lasagna fit perfectly there.
Distribute a little sauce along the bottom of the mold and lay out the first layer of sheets.

Spread some of the meat sauce on top, pour over the bechamel sauce and top with a little cheese. Visually, by eye, divide the meat and bechamel sauces into as many parts as you get on the sheets of lasagna, taking into account that only bechamel will go to the topmost sheets.

We build our construction until all the ingredients are over, except for 1 serving of sheets and bechamel - we will finish with them. The sauce should not be small, pour generously, not forgetting all the edges and corners.

We put everything in an oven preheated to 170 degrees for 30 minutes. After this time, we take out our almost ready lasagna, cover the top with cheese and put it back for another 10 minutes.

In fact, everything is not so difficult. The first time will probably take a little longer, but then you will feel everything and go like clockwork. I make lasagna exclusively at the request of my eldest son - he is delighted with it. I like it too, but it's too high in calories. But the husband and the middle with the youngest do not care - they are indifferent to her. Done - good, let's eat, didn't - well, don't). And you try it and decide - maybe you will turn out to be exactly enthusiastic lovers! Enjoy your meal!

The classic Bechamel sauce is the best for lasagna. Our selection of recipes ranges from simple to complex.

Butter - 6 Art. spoons
Flour - 6 Art. spoons
Milk - 3 Cups
Salt - to taste
Pepper - to taste

Put butter in saucepan.

Melt the butter over medium heat.

Add flour to butter.

Stir the flour with butter constantly until the mass becomes homogeneous.

Reduce the heat to low and add a few tablespoons of milk to the sauce.

Thoroughly mix the milk with flour and butter so that the sauce becomes more liquid and uniform.

Gradually introduce all the remaining milk. Take your time, pour some milk into the sauce and mix. Then the next batch.

Remove the lasagne béchamel from the heat, season with salt and pepper. Then feel free to add to lasagna. Enjoy your meal!

Recipe 2: Bechamel Sauce with Provence Herbs

400 ml milk
1 small onion, cut into 4 pieces
25 g wheat flour (1 full tablespoon)
25-30 g butter
1-2 bay leaves
1 pinch ground nutmeg
1 tsp without a slide of Provence herbs (basil, thyme, oregano)
sprig of parsley
¼ tsp ground black pepper
salt to taste

Bechamel sauce is best prepared in Teflon dishes.

Pour milk into a small saucepan or saucepan, put on fire.

We clean the onion and cut it into 4 parts.

Add chopped onion, nutmeg, a mixture of dried herbs, ground black pepper, bay leaf, parsley and salt to taste in a ladle with milk. Lightly stir the seasonings. We bring the milk to a boil, turn off the stove and leave the milk to cool and at the same time infuse, soak in the aroma of additives.

After about 30-40 minutes, filter the milk through a sieve.

Melt butter over low heat and add flour to it.

Stir vigorously with a whisk for about 1 minute.

After that, add the strained milk in small portions, continuing to stir all the time so that there are no lumps. Bring to a boil, boil for 2-3 minutes and turn off. As a result, we get such a ready-made Bechamel sauce.

Béchamel sauce can be kept in the refrigerator for a short time by pouring a thin layer of melted butter over its surface. When heated, it does not lose its taste properties. But it is better, of course, to use it immediately, always warm and with hot dishes.

Recipe 3: Bechamel French Cheese Sauce (with photo)

50 g finely grated Parmesan cheese (I have Russian)
40 g butter
40 g wheat flour
400 ml milk
a pinch of nutmeg

For the bechamel sauce, melt the butter.

Add flour and cook, stirring, for 1 minute.

Cook until the mass is bubbling.

Remove from fire. Gradually add milk, stirring constantly, until smooth. Then put the saucepan back on the fire and cook, stirring, for about 5 minutes until the sauce thickens.

Add grated cheese, nutmeg, salt and stir.

Bechamel sauce is ready.

Recipe 4: homemade lasagna sauce

milk - 500 ml
wheat flour - 45 gr
butter - 45 gr
salt - to taste

Melt the butter in a saucepan over medium heat.

Bring melted butter to a boil.

Add sifted flour.

Mix well.

Pour in hot milk. Salt.

Stirring constantly, cook for 5-10 minutes.

Recipe 5: Nutmeg Lasagne Bechamel

This sauce is quite simple to prepare: all the ingredients are at hand for any housewife. The recipe is for 7-8 servings. It will take you about 30 minutes to prepare.

Butter - 30 g
Wheat flour - 30 g
Milk - 600 ml
Nutmeg - ¼ tsp
Salt - 1 pinch
Ground black pepper - 1 pinch

The first step is to prepare all the ingredients for the sauce: butter, flour, milk, nutmeg, pepper and salt. Get a frying pan or saucepan, put the butter there and put on medium heat. Melt butter until liquid.

Add the flour to the melted butter and spread it evenly over the surface of the pan.

Fry everything over medium heat for 2-3 minutes.

Now season the resulting sauce with nutmeg, salt and pepper.

Stir and keep on fire for another 5 minutes until it thickens.

When the sauce is ready, take it off the heat and pour it into a saucepan. If you add grated cheese to the still hot sauce, you will get a wonderful cheese Bechamel, which is perfect for shrimp and french fries.

Great, the bechamel sauce is ready, serve with your main course. Enjoy your meal!

Recipe 6, Step by Step: Spiced Lasagna Sauce

1 liter of milk;
100 g butter;
70 g flour;
Italian spices (to taste);
salt, ground black pepper to taste.

Put 50 g of butter in a thick-walled pan (save half the butter for later). Melt over low heat.

When the butter is melted, add flour and mix immediately. Quite quickly it turns out such a gruel.

Now, in small portions of 100-200 ml, pour milk into the pan, without ceasing to mix the sauce with a spatula. Flour absorbs liquid very well and the sauce increases in volume before our eyes. To avoid lumps, you need to initially warm the milk well. It should be about the same temperature as the butter-flour mixture.

After pouring the remaining portion of milk, pour the spices into the white sauce, salt and pepper to taste.

Mix everything, bring to a boil and cook over low heat for another 2-3 minutes. The sauce should thicken, but not much. Keep in mind that the sauce will thicken even more as it cools.

Dip the remaining butter into the hot sauce and stir until it is completely dissolved. Cover the prepared sauce with a lid.

Recipe 7: Mushroom Bechamel Sauce for Lasagna

Milk - 2.5 cups
Fresh mushrooms - 150-200 g
Butter - 2-3 tbsp. spoons
Flour - 2-3 tbsp. spoons
Yolk - 2 pcs.
Water or broth - 1 cup
Salt - 0.25 tsp

Peel mushrooms, wash and finely chop.

Warm up the oil.

Add flour and fry until light golden brown for 1 minute over medium heat.

Gradually dilute 1.5 cups of milk. Stir to get a thick homogeneous mass.

Mix the remaining milk with the yolks.

Then pour another 0.5 cups of milk, into which two yolks were previously broken, add water or broth, salt to taste and, keeping on fire, stir.

When the sauce boils, remove it from heat and add another 0.5 cups of milk.

Put peeled, washed and finely chopped mushrooms into the finished sauce.

Cook mushrooms in bechamel sauce over low heat for 15 minutes. Then remove from heat and add a tablespoon of oil.

This recipe for minced meat lasagna allows you to create a delicious Italian dish with a minimum of effort. The base is used ready-made, so the whole process is reduced only to the formation of a simple filling and cooking Bechamel sauce.

The rich taste of appetizing lasagna conquers instantly! Soaked in a tender milk mass, hard flour sheets completely soften and combine with the tomato-meat mass into a single whole. It turns out a flawless and versatile mixture!

Ingredients:

sheets for lasagna - 9 pcs.;
minced meat - 500 g;
fresh tomatoes - 2-3 pcs.;
bulb - 1 pc.;
tomato paste - 1 tbsp. a spoon;
milk - 400 ml;
butter - 50 g;
flour - 40 g;
parmesan (or other cheese) - 50 g;
vegetable oil - 2-3 tbsp. spoons;
spicy herbs - to taste;
salt, ground pepper - to taste.

A simple homemade mince lasagna recipe

How to make classic lasagna

After peeling, chop the onion into small cubes and fry in vegetable oil until golden brown.
We spread the minced meat to the fried onions. Stirring the mass, we wait for the complete evaporation of moisture.
While the minced meat is being prepared, let's take care of the tomatoes - we need to get rid of the vegetable skin. To do this, with a sharp knife, we make cross cuts on the bright peel, and then pour the vegetables with boiling water. We rinse with cold water, after which we remove the already soft and pliable skin.
Cut the vegetable pulp into quarters and place in a blender bowl. We grind.
We shift the resulting puree into a pan with almost ready minced meat, immediately add tomato paste. Salt/pepper. Sprinkle the tomato-meat mixture with herbs, bring to a boil and keep on moderate heat for 10-15 minutes. Don't forget to stir! At the end we taste, if necessary, add a portion of salt or pepper.
Bechamel sauce for lasagna
The classic lasagna recipe necessarily includes the popular Bechamel sauce. To make it, in a dry container over low heat, melt 40 g of butter, add flour, mix vigorously. Pour chilled milk in a thin stream. Stir vigorously with a hand whisk to dissolve all flour lumps.
Bring the milk mass to a boil, then, stirring, cook the sauce until thickened.
Now we need a rectangular shape about 30x20 cm in size. Lubricate it with the remnants of butter, spread a small portion of the sauce, spread over the entire area. Next, place 3 sheets for lasagna (read the instructions on the package: sometimes flour layers require pre-cooking). The remaining sauce is visually divided into three parts, one of which we pour over the bottom layer - we evenly distribute the "Bechamel" with a spoon, covering the entire surface of the flour blanks. Spread 1/2 of the minced meat on top. Next, repeat the layers in the same sequence.
We put the remaining three sheets on the second part of the minced meat, grease with sauce and sprinkle with grated coarse cheese. We send the semi-finished product to the oven, preheating to 180 degrees.
Lasagna is baked for about 20-30 minutes. The degree of readiness can be determined by the appetizing ruddy shade of the cheese crust. After taking the product out of the oven, wait for 10 minutes, and then cut into portions and serve.

Enjoy your meal!

Italian cuisine has firmly entered our lives. Pizza has become almost an everyday dish, and various quick variations have been invented on its theme. But the recipe with bechamel sauce by the hostesses is still very poorly mastered. Whatever you say, it is still quite difficult to perform. However, occasionally you can still treat yourself and your family to this delicious dish.

To make it easier to master the step-by-step, we will divide it into separate stages and describe each of them in detail.

Minced meat preparation

Beef is the best for this purpose. And it is advisable to cook minced meat from it yourself. A package of 250 grams of finished sheets will require three quarters of a kilo of meat. The recipe for minced meat lasagna with bechamel sauce includes the preliminary creation of meat sauce. In this case, the following sequence is observed:

Finely chopped onion (a lot, four large pieces) and garlic, 3-4 cloves. It is not worth pushing through, you need to work with a knife.
A large carrot rubs through a coarse grater.
Almost half a kilo of a tomato is scalded, doused with cold water and freed from the skin. After that, the skin is peeled off from them, the tomatoes are cut into small cubes.
A bunch of celery is minced.
A frying pan with vegetable oil is heated; garlic and onions are allowed in it until transparent.
Next, carrots are poured into them and stewed for about five minutes.
Next comes half the celery.
After another couple of minutes, minced meat is laid and stewed until it acquires an even brownish color.
A glass of red dry wine is poured. Extinguishing lasts about 10 minutes.
Pour in the tomatoes and the remaining celery, salt and pepper. The pan is left on low heat for half an hour.

Finally, the meat sauce is seasoned with oregano and removed almost immediately.

Most important: béchamel sauce

Some novice cooks with béchamel sauce are intimidated by the latter. They got the impression that the sauce is very difficult to prepare, and they hesitate to take on its creation. Meanwhile, the process is accessible even to beginners. A liter of milk is boiled, a bay leaf and a quarter of a spoonful of nutmeg are lowered into it, the vessel is covered and left alone for ten minutes to infuse. Half a pack of good butter (100 grams) is melted in a thick-walled dish, five tablespoons without a hill of flour are poured into it and fried to a light nutty flavor. Lavrushka is removed from the milk, and it is slowly, with stirring, poured into the cauldron. As it starts to boil - the sauce is ready, it remains only to salt it. If it is watery, you can boil it down a little. But do not overdo it: the recipe for lasagna with minced meat with bechamel sauce implies that the sauce will be poured, not laid out in pieces, so the density should be brought to the consistency of market sour cream, but no more.

Step by Step Lasagna Recipe: Assembly

Intermediate stages are passed, we proceed to the final steps.

A third of a kilogram of cheese is rubbed. parmesan is desirable, but homemade lasagna is delicious with another favorite in your family.
The baking sheet or form is smeared with fat or oil from the inside.
The instructions for the sheets are being studied: some must be boiled before cooking. If there is such an indication, it is carried out according to the recommendations on the package.
The bottom is laid out in sheets (usually it takes 4 pieces).
Half of the minced meat is distributed over the sheets.
The meat sauce is spilled 1/3 of the bechamel and 1/3 of the cheese wakes up.
Lasagna sheets are laid out, and steps 5-6 are repeated.
From above, the structure is covered with the remaining sheets, on which the remaining sauce is distributed.
The collected lasagna in the oven should stand for about forty minutes. Then she sprinkles with reserved cheese and returns to the oven for another ten minutes.

When an appetizing crust forms, the dish is ready - you can call your family for dinner.

Lasagna sheets

Enthusiast cooks or those who have not been able to find a ready-made base can make the sheets themselves. The process is quite simple, although it takes time. A rather steep dough is kneaded from a glass of flour, two eggs and three tablespoons of dry white wine. It is wrapped in a film and left warm for an hour. The ball is then divided into four parts; each rolls out as thinly as possible, ideally a millimeter and a half. Water is boiled in a large wide saucepan, a couple of tablespoons of sunflower oil are poured into it. It is necessary so that the dough does not stick together. The layers are lowered in turn into salted boiling water and boiled for about five minutes. Then the sheets are dried; if the lasagna is not cooked immediately, then you need to store them in the freezer.

Creativity

An improved recipe for lasagna with minced meat with bechamel sauce is very interesting. The dish turns out even richer in taste. True, some additional tweaks are required. Meat is taken half as much, the rest of it is replaced with mushrooms. Champignons are what you need. If you have raw mushrooms, they need to be fried in a separate pan with onions, and then pierced with a blender. If you bought sterilized ones, just drain before grinding. Alternatively, finely chopped mushrooms are added directly to the minced meat when it reaches half readiness. When assembling lasagna, if you have mushrooms and minced meat cooked separately, you put them in layers: meat - mushrooms - bechamel - cheese.

Lasagna in Russian

Our inventive home chefs have managed to adapt the dish to their abilities and tastes. Homemade lasagne sounds great, replacing traditional sheets with homemade pancakes. You can fry them according to your favorite recipe, only you need to add a little diluted starch to the dough so that the pancakes are a little dry. In meat sauce, the amount of liquid-giving ingredients (wine and tomatoes) is somewhat reduced. You can completely limit yourself to frying minced meat with spices. Bechamel is prepared according to the usual recipe, but is made thicker. The assembly is consistent with the described rules. But baking will be shorter: if you have up to a dozen pancake layers, the lasagna will stay in the oven for only a quarter of an hour.

Don't be lazy, make some lasagna this weekend: your family will surely appreciate the effort as this Italian dish is really delicious.

Italian cuisine is one of the most popular in the world. And for the Italians themselves, food is a cult and a tradition. When we hear about culinary Italy, 2 names immediately pop up in our heads: pizza and pasta.
In turn, pasta is a generalized name, and is both a semi-finished product from flour products for subsequent heat treatment, and a completely finished dish from the same flour products with sauces and cheese. And the well-known Italian lasagna is nothing but a type of pasta.

The dish itself is quite old. The first mention of a lasagna recipe was found in a 1238 cookbook found by archaeologists in Naples. In the future, lasagna became popular in all corners of the earth.
Lasagna is made with layers of dough, toppings, sauce and cheese. Baked in the oven at high temperature. Lasagna dough is made from durum wheat, just like pasta. Recipes differ in filling, and of course, the use of different sauces brings variety.
Cooking lasagna is a long and painstaking task. But the process can be facilitated if you buy ready-made dough in the store. You can also find ready-made bechamel sauce separately, although its preparation will not take much time. The most important thing remains - to prepare the bolognese sauce for the filling. Despite the fact that bolognese is considered a sauce, in fact it is minced meat with vegetables, and it is also easy to prepare. In general, if you are going to cook classic lasagna with real bolognese sauce and white bechamel sauce, I advise you to be patient, concentrate and be filled with love for food and your family. After all, food should be prepared with it. And then everything will turn out great!
Let's cook this traditional dish together and plunge into the world of beautiful Italy.

Ingredients:

1 pack of ready-made lasagna dough (500 g);
300 g parmesan cheese.

for the bolognese sauce:

700 g minced pork and beef;
1 onion (200 g);
1 carrot (100 g);
3 stalks of celery (50 g);
300 g of tomatoes;
200 ml dry white wine;
50 g butter;
2 cloves of garlic;
2 tsp Italian mixture of herbs;
2 tbsp olive oil.

for the bechamel sauce:

1 liter of fat milk;
100 g butter;
70 g flour;
1 tsp Italian herb mix or 2 pinches ground nutmeg
salt, pepper to taste.

Real Italian lasagna recipe at home

Cooking bolognese sauce (a bolognese recipe with a photo and a more detailed description can be found here)

1. Finely chop the onion, carrot and celery stalks. This vegetable combination is very popular and often found in many Italian and European recipes. So, first put the onions in the heated olive oil in the pan, then the carrots, and the last chopped celery. Salt lightly. Saute the vegetables over medium heat until they release their juices and soften. Then remove the vegetables from the heat and set aside.

2. Melt the butter in a pan and spread the minced meat.

3. Thoroughly knead the minced meat with a spatula so that there are no lumps. We fry the mince. As soon as the meat begins to sizzle and brown a little, remove from heat. The main thing is not to let the minced meat dry out and burn too much.

4. Add vegetables to the pan to the minced meat, mix. Pour 200 ml of dry wine here. Simmer over low heat for about 5 minutes.

5. Pour boiling water over the tomatoes and remove the skin from them.

6. Finely chop.

7. We shift the tomatoes to the minced meat with vegetables.

8. Add spices, salt to taste. Fill with water so that it slightly covers the minced meat and leave to simmer over low heat for 30-40 minutes. Stir the sauce from time to time.

9. When almost all the liquid has evaporated, squeeze out 2 cloves of garlic. Stir, fry for another half a minute and turn off the heat.

Cooking classic bechamel sauce. See more detailed recipe.

10. Melt 50 g of butter in a saucepan with thick walls or in a saucepan.

11. Pour the flour and mix. Quite quickly, a slurry without lumps is obtained.

12. In portions of about 100 ml, pour in the milk. Mix until smooth.

13. When we pour the remaining portion of milk and mix everything well, add spices.

14. Mix everything and cook over medium heat until the sauce thickens a little. It is also impossible to overexpose the sauce on fire, so that it does not harden when it cools. We take it off the fire.

Ideally, there should be no lumps in the sauce. But if lumps suddenly form, then you can use a blender.

15. Add the remaining 50 g of butter to the finished sauce and mix.

cooking lasagna

16. Rub Parmesan on a fine grater.

17. I used ready-made lasagna dough, but you can also make your own. But even the finished dough needs to be processed a little before being laid out in a lasagna dish.

18. Pour water into a large saucepan and bring to a boil. Dip in boiling water one at a time - a maximum of 2 sheets of lasagna dough for 30 seconds. This procedure is desirable to do, even if the test box says "does not require cooking." Lasagne made from pre-processed dough is much more tender, and the dough itself is softer.

19. Put the boiled dough into the lasagna baking dish. Pour a ladle of bechamel sauce on top and smooth over the surface of the dough.

20. Spread the next layer of bolognese.

21. Sprinkle with a little grated parmesan cheese. It is advisable to guess so that most of the cheese remains for powdering on top.

22. Repeat steps 19-21 until the entire form is completed. Usually 5 layers are obtained. Brush the last layer generously with the remaining béchamel sauce.

23. Sprinkle with the remaining cheese.

24. Send to the oven preheated to 180 degrees for 40 minutes. To prevent the cheese from burning during this time, it is advisable to put the lasagne pan in the lower part of the oven. When I bake something with cheese on top, I place the baking tray with the food on the bottom rails and the empty pan on the top rails. In this case, the cheese will never burn or dry out.