The recipe for delicious lasagna, cooked with minced meat in the oven, assimilates an increasing number of housewives. The dish is appreciated for satiety, and the combination of thin dough, meat and cheese, which literally melt with bechamel sauce, can be called ideal. There are a lot of variations of lasagna, and each can be called the most delicious and original. We offer a selection of the most popular recipes for minced lasagna in the oven.

Classic minced lasagna in the oven

Lasagna is called a culinary designer: you can layering pasta flat sheets with anything: cheese, spinach, ham, celery stalks and even fish - and, believe me, each option is wonderful in its own way. A dish of three main components is considered classic lasagna: minced meat, flat pasta leaves and bechamel sauce.

We will need:

  • lasagna sheets (finished);
  • ground beef (chicken, pork) - 500 g;
  • tomatoes in their own juice - a jar;
  • flour - 3 tbsp. l;
  • milk - 300 ml;
  • butter - 100 g;
  • Parmesan - 300 g;
  • salt, spices to taste.

Sheets for lasagna, of course, can be prepared at home: then you have to roll out the dough for noodles up to 2 mm, and then cut into neat plates. But why waste time if it is now easy to buy a ready-made set of plates at an affordable price. The main thing is to read the cooking instructions: some sheets are pre-boiled, but there are those that are prepared dry.

We follow the steps:

  1. Stuffing lightly fry over high heat.
  2. Peel the tomatoes and turn into a puree with a blender.
  3. Heat the milk, add flour, nutmeg and butter. Cook until the sauce thickens.
  4. At the bottom of a transparent form, spread the sheets of pasta, pour with bechamel sauce.
  5. We spread the fried minced meat, tomato puree on the plates, and again grease liberally with all the sauce.
  6. Sprinkle with grated Parmesan.
  7. Repeat the layer of sheets, minced meat, tomatoes.
  8. We shift the layers until the sheets end.
  9. In the usual version, there are four. The fifth layer is always the "finishing" layer of dough.

The last layer will be dry sheets. Pour them with sauce, sprinkle with grated cheese, send to a preheated oven. Lasagna is cooked in 40 minutes. The finished dish looks very appetizing - it is a golden casserole that exudes aromas of meat, cheese, spices, it is very juicy and tasty in a warm form. Lasagna is eaten with warm onion bread and light sparkling wines.

The ideal spice is green or purple basil, without which in Italy they simply cannot imagine a dish with pasta.

With mushrooms

 

In one of the layers, you can add mushrooms - champignons, oyster mushrooms, frozen honey mushrooms, butterfish, porcini mushrooms. If you choose champignons, then they should be cut into thin slices and lightly fry in butter. We cut other mushrooms into pieces and fry with onions until all the moisture has evaporated.

We make lasagna according to the classic recipe, but instead of meat we add mushrooms to one layer, sprinkle them with cheese: when baked, it will melt, giving a delicious texture to the mushroom layer, and taste to the whole casserole. Lasagna is cooked for 40 minutes and cut, allowing it to cool slightly.

With minced chicken

Lasagna with minced chicken is more tender, juicy not as high-calorie as that prepared in the classical way. You can reduce calorie intake if you do not use bechamel, which itself is a high-calorie “bomb”, and instead fill it with low-fat cream and a spoonful of tomato paste. Cheese can be taken diet, for example, the type of "Oltermani", or any other option to your taste.

In general, lasagna is prepared in the same way as in the basic recipe, baking for 40 minutes at 180 degrees.

With tomatoes and cheese

The combination of tomatoes, basil, garlic, and several types of cheeses is considered a classic - the taste will never get bored, and the dish will easily decorate any holiday table.

 

For cooking, you need sheets of lasagna, olive oil, garlic (3-4 cloves), 2 cans of tomatoes in your own juice, several types of cheese 200 g each - ricotta, mozzarella, fontana and parmesan (you can replace the fountain with any kind of cheese available to you).

Cut the tomatoes into slices, crush the garlic cloves. Fry the garlic in olive oil until golden brown. We remove the garlic (it just has to convey its aroma and taste to the oil), add spices, tomatoes, stew a little.

We put the sheets in the form, pour over tomato sauce, sprinkle with grated cheese. Repeat the layers, spreading each with tomatoes and cheese. Pour the top layer with sauce, sprinkle with cheese, and then send the dish to the oven. Bake for 40 minutes at a temperature of 180 degrees.

Before serving, the lasagna should cool slightly, otherwise it will be difficult to cut into neat pieces.

Serve with thin baguettes and a salad of fresh vegetables.

Pasta with Bolognese Sauce

You can cook lasagna, but instead of sheets we take any pasta that is cooked until half cooked. The main thing is that they be of high quality, from durum wheat. Suitable horns, tubes, thick noodles - at your discretion.

Follow the recommendations and collect unusual lasagna!

Read also:bechamel sauce - a recipe at home

  1. From minced meat, tomatoes, spices we cook thick Bolognese sauce.
  2. Put the boiled half-pasta pasta to the bottom of the mold.
  3. Top with Bolognese sauce.
  4. Sprinkle with cheese.
  5. Repeat the layers two to three times.
  6. Sprinkle the last layer with plenty of grated cheese.
  7. Bake in the oven for 15-20 minutes.
  8. Serve gently cutting the casserole into portions.

We eat with warm white buns, sprinkled with sesame seeds, washed down with cranberry juice, or sparkling wine.

For this dish pasta must be washed with running water: otherwise they stick together.

How to cook from pita bread in the oven?

An interesting and economical version is obtained if you use thin pita bread. Lavash lasagna with minced meat is prepared in a matter of minutes, and the taste is surprisingly similar to the classic version.It cooks faster: lavash does not require a long heat treatment. It is not necessary to cook bechamel: it is enough to peel the pita leaves, stuffing with minced meat, pouring a small amount of sour cream, cream, tomato paste sauce (in a ratio of 1: 1: 3).

 

We take the basic recipe as a basis. We use lavash instead of traditional sheets, and alternate layers of meat and minced meat. The last layer will be cheese and a thin mesh of sauce so that the cheese does not burn. It is advisable to fry the minced meat until fully cooked and then the dish will be ready in literally 20 minutes. We will bake at a temperature of 220 degrees.

Minced zucchini lasagna

It is even better (and certainly more useful) to replace the paste with healthy low-calorie zucchini. Lasagna from zucchini is cooked quickly, but eaten even faster.

Follow the recommendations and cook!

  1. Zucchini (milk ripeness) cut into thin plates.
  2. Stuffing mince with a minimum of oil in a pan.
  3. Add onions, carrots, Provence herbs.
  4. In a separate bowl, mix a glass of cream with a tablespoon of tomato paste.
  5. Lubricate the form with vegetable oil.
  6. Lay out layers of zucchini, minced meat, cheese, repeating layers 2 times.
  7. Pour each layer with sauce.
  8. Sprinkle the last layer with plenty of cheese.
  9. We put in the oven at 200 degrees.
  10. Bake until cooked for 30-35 minutes.

The readiness is signaled by a magnificent aroma exuding a mixture of vegetables, meat, cheese, sauce. On top there should be a crust that begins to break, revealing a tender filling. In order for the climbing to not fall apart, it needs to be cooled and slightly cooled. We serve a dish with white chilled wine, bread, and savor each bite.

Instead of fat cheese, you can use dietary variation: a special Oltermani variety with a fat content of 20% is suitable.

With Bechamel Sauce

Lasagna with Bechamel sauce is considered classic. Prepare the sauce separately, and water the sheets while it is hot. You can prepare the sauce based on milk or cream, but be sure to season it with a pinch of nutmeg. If the sauce is thick, it is easy to dilute it with hot milk, bringing to the desired consistency.

 

Lasagna with bechamel sauce can be cooked with any forcemeat: vegetable, mushroom, meat and even fish - this is a special combination for everyone who loves seafood.

With minced fish in the oven

Lasagna with minced fish, or in another way sea lasagna, sounds in Italian, like music - lasagna di mare. The dish also tastes just like a song - the combination of pasta, fish, sauce and parmesan is divinely delicious, and perfettamente (perfectly) goes well with light white wines. But the fish should be of noble varieties - like salmon, trout, cod. Otherwise, the taste will be hopelessly spoiled.

For cooking, we need:

  • minced red fish (or good white) - 500 g.
  • onion - 1 pc.;
  • celery stalk - 1 pc.;
  • lasagna sheets - packaging;
  • tomatoes in their own juice - 1 can;
  • milk - 300 ml;
  • flour - 2 tbsp;
  • nutmeg - a pinch;
  • Parmesan - 300 g;
  • a mixture of Italian spices to taste.

Minced meat is fried a little with onions, carrots and ringlets of celery stalk. From flour, milk, nutmeg, we prepare a light version of the Bechamel sauce. We spread the minced meat on the sheets, pour the sauce, spread the tomatoes in their own juice, cut into halves (the core should “look” at the leaves), sprinkle with grated parmesan.

Repeat the layers until the leaves run out. Pour the last layer abundantly with sauce, sprinkle with parmesan. We send the form to the oven, where the lasagna will be prepared for 40 minutes at 180-200 degrees. The dish turns out juicy, tender, non-greasy, and you can decorate it with a young arugula or just basil twigs.

If you follow the trend, then lasagna, despite its Italian origin, is rapidly conquering the world. Universality, the ability to experiment, change components and proportions to taste turn it into a favorite international delicacy. Try different options.

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