Italy is the birthplace of great artists, architecture and, of course, the famous Italian cuisine. What would Italian cuisine be without the well-known lasagna? Today there will be perhaps the most classic Italian lasagna recipe. In this article we will talk about how you can quickly and tasty cook lasagna with minced meat without spending a lot of effort. To prepare lasagna at home, you will need no more than 1 hour in the kitchen, but you will definitely be satisfied with the prepared dish. Lasagna with minced meat is a classic Italian dish. Lasagna is usually prepared with beef or pork, but you can use any other minced meat, but lasagna with minced beef will be more tender. Italians prefer to cook it at home, as homemade lasagna turns out tastier.
How to cook Italian lasagna at home recipe:
- So, to make a delicious lasagna, first of all, boil the sheets of dough in lightly salted boiling water for 1-2 minutes. It is advisable to cook no more than two sheets at a time to avoid them sticking together. After this, blot with a towel or napkin to remove excess moisture. We recommend starting the preparation of lasagna by boiling the sheets. Sheets can be purchased at the store or you can prepare your own lasagna sheets according to the recipe.
- We need to chop the garlic and onion to make the lasagna with minced meat more flavorful.
- The lasagna filling consists of two sauces. For the first one, we grind the tomatoes in a blender or on a grater, after peeling them. To easily remove the skin, just immerse them in boiling water for 30 seconds. Italian lasagna uses a pre-prepared tomato sauce, but its preparation is presented here.
- Fry the onion in vegetable oil until it acquires a golden hue. Homemade lasagna can also be flavored with various herbs.
- Add the minced meat to the onion and stir over the heat for 5 minutes.
- Add chopped garlic, salt, pepper, as well as 2 tablespoons of tomato paste to the semi-finished minced meat and cook over heat for 3 minutes. Add the tomatoes and cook for another 3-4 minutes until fully cooked. Lasagna with minced meat can be based on ketchup instead of tomato paste.
LASAGNA Italian CUISINE Lasagne
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Rating: 4.0; Votes: 1 Bolognese sauce Useful links: 15% discount using the Yuliya promotional code on any TalleR products in the official online store Knives Cutting board Frying pan TalleR TR-4003 26 cm Ladle Convection oven GEMLUX GL-OR-2045LUX Infrared cooker GEMLUX GL-IC20S Date: 2019-08-12
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Comments and reviews: 10
Svetlana Filimonova Such a battle about whether to cook or not to cook. My husband’s mother has been in Italy for more than 10 years, she boils sheets. I've made lasagna many times and never boiled or scalded it. They cook perfectly anyway, the main thing is not to leave the corners and edges uncovered with sauce. There is enough bolognese and bechamel. Don't know. moisture so that the dough sheets are cooked. The mozzarella in the layer also lets out juice. Even my Bolognese is not so liquid and I’ve never crunched the raw dough. Maybe if you boil the sheets, then you don’t need to bake for 40 minutes, the cheese has melted and it’s ready Julia, you are smart and thank you for your work. People are just angry and don’t want to pass by without making a mess, to the hilt (sorry) proving that they are right (There is only their opinion and the wrong one. Don’t get into arguments, why do you need this negativity? What have I not prepared according to your MKs? Cakes and cupcakes. And the knuckle in beer It’s a fairy tale Your channel inspires Success To you P.S. I’m looking forward to new mousse cakes)
Katrina Karambol Yesterday I made lasagna according to your recipe. I really liked it. There is a debate in the comments about whether to cook or not to cook, to scald or not to scald) I will say this, do everything exactly according to the recipe and you will have the same wonderful result) I didn’t cook anything, didn’t scald it, didn’t cover it with foil (although there were instructions on the package too it was said that the form should be covered with foil. Make sure that all the corners of the sheets are covered with sauce and then there will be nothing to crunch) Thank you very much, Julia for the recipes, work and good mood) I love your channel and look forward to every video with great impatience)
phantometta I always thought that the most difficult thing in lasagna recipes is preparing the sheets of lasagna itself. That is, kneading the dough, rolling it out, etc. Unfortunately, this recipe is semi-finished - yes, it is much easier to buy a special pasta in the store, but almost all Italian bloggers make lasagna dough themselves - this is taken for granted for Italians. They do not buy sheets, despite the fact that Barilla and other well-known brands produce them. Regarding boiling - yes, many people don’t boil it - I don’t see anything criminal in that.
Lesya Beregovaya Please tell me what are my mistakes. Bolognese is dry, without liquid. I simmered it for about an hour on the lowest heat. Along with the tomato puree I added grated tomatoes. Maybe we needed more pasta and tomatoes? And the lasagna turned out with a slight taste of flour. So I didn't fry the flour and butter well? Thank you for the recipes. I try and improve thanks to you. =
Sabrina To prevent it from burning, bechamel comes first. It is necessary to boil according to the situation. Now, if you bought it and they come in waves, how can you properly put them in the mold? And it cuts just perfectly. If you make the sheets yourself, the stump is clear, there is no need to cook. In general, a high-quality video, congratulations.
Cherry Cherry Hello. Let me start with the fact that I was 11very interested in the finished product. Over the past week I made krasanas 2 times and 2 cakes. Tomorrow I'll make lasagna. I have been making Balanese myself since I was 7 years old. We were in Cyprus and tried this sauce. Since then we love him very much. I know how to cook a lot, but it’s quite simple. I plan to advance
Ekaterina Ka Yulia thank you I prepared lasagna according to your recipe. It turned out very tasty. This is not the first time I have cooked using your recipes and I am very pleased. Pleased with the accuracy in the quantity of ingredients and detailed instructions. Good luck, I’m looking forward to new recipes, as well as traditional recipes in your rendition
Violetta Rijken Julia thank you for the wonderful videos. I started making baked goods just with you and for the first time in my life I succeeded. Black forest, sacher, chocolate cupcakes, honey cake. Thank you so much. By the way, I don’t comment on the video, but I can’t help but express my admiration for you
Penyuk Ekaterina made pasta according to your recipe 3 times. I was waiting for lasagna. Thank you. I tried it once in Rome, opposite the Vatican. This is delicious. It just seems that the Italians have one rule, that there must be a certain number of layers, I think 6.
petshop pet recipe: bechamel: milk-1 liter butter-75g flour-75g. nutmeg-whisper salt-whisper lasagna: bechamel sauce bolognese sauce lasagne leaves hard cheese - to taste (not obligatory) mozzarella - to taste may help someone
Classic lasagna recipe, Bechamel sauce:
- No classic lasagna can do without Bechamel sauce. To prepare the sauce, you need to melt the butter and add 5 tablespoons of flour. Mix thoroughly to obtain a homogeneous mass. Cook over the fire until the flour is browned. Add 700 ml of milk, salt, pepper, and also add various seasonings, such as nutmeg, basil or others to taste and cook for another 5 minutes. Whisk until the sauce thickens.
- Forming lasagna:
- The first layer is Bechamel sauce;
- The second layer is lasagne sheets;
- The third layer is meat filling;
- The fourth layer is Bechamel sauce and repeats this way as long as there are ingredients. The last layer is lasagna sheets, which we pour with white sauce and sprinkle with grated cheese. Italian lasagna usually has a cheese crust.
- Place the lasagna in the oven for 25-30 minutes at 180°C. After baking, cut and serve. It is advisable to serve with fresh vegetables or salad.
The Italian dish of lasagna will be very tasty and also memorable. The preparation of lasagna with minced meat is finished, and we also recommend that you watch the video on preparing lasagna with minced meat at home.
Bon appetit! Italian cuisine is famous not only for lasagna.
Lasagna. Classic Italian recipe
Lasagna, the recipe of which has been passed down in Italian families from generation to generation, is an incredibly tender, aromatic and rich dish, the preparation of which is a special ritual. Only Italians are able to serve this delicacy with special flavor and indescribable taste. There are so many lasagna recipes that it’s time to publish a separate book. However, there are constant components of the dish that are present in all interpretations of lasagna: dough (as a special type of pasta), white bechamel sauce, red tomato sauce, Parmesan cheese. You can use any ingredients as a filling - meat, chicken, fish, vegetables, mushrooms, etc. However, it is lasagna with meat that is considered the most common in Italy.
Lasagna. Classic cuisine recipe. Key Features
Lasagna, the recipe for which has a number of subtleties, is a very high-calorie and filling dish. Let's get acquainted with how it is prepared.
Dough
The basis of lasagna is special layers (as one of the subtypes of pasta). They are easy to buy at the supermarket, but much easier to make yourself. The dough will require 600 grams of flour, 3 eggs, 50 ml of olive oil, 100 ml of water. As you can see, the dough is quite simple, egg. However, it must be kneaded long and thoroughly to obtain the necessary plasticity. After kneading, it must “rest” for at least half an hour under a towel. Then you need to divide the dough into 3 parts and roll each into a cake one and a half millimeters thick. From them it is necessary to cut out layers of suitable size, usually rectangular in shape. Leave the finished layers to dry under a towel.
Red bolognese sauce
To prepare a classic Bolognese, you will need the following ingredients: onions, carrots, meat (600 g), olive oil, tomatoes in their own juice, wine, seasoning. The meat must be finely chopped or minced and fried in olive oil along with carrots and onions. Add wine, tomatoes, broth and seasoning (salt, pepper, oregano). Simmer for about an hour.
White bechamel sauce
Bechamel is one of the basic sauces of Italian and French cuisine. It is quite simple to prepare. So, in a saucepan with a thick bottom, you need to melt three tablespoons of butter, add the same amount of flour and fry until golden brown. Add 500 milliliters of milk and cook for 10 minutes until thickened, stirring constantly. Salt and pepper.
Preparation
How to make lasagna with all these ingredients? Everything is quite simple. Grease a deep baking dish with oil and pour in a little bechamel sauce. Lay out the prepared sheets so that they cover the entire bottom. Sometimes they are pre-boiled for a few minutes. However, if the sauces have the right consistency, this is not necessary. Bolognese sauce is laid out on the sheets, bechamel is placed on top, and then grated Parmesan is added. Then the order is repeated - lasagna sheet, red sauce, white sauce, cheese. Lasagna, a classic recipe for which requires at least 4 layers, comes together quite quickly. All that remains is to put the baking sheet in the oven, preheated to 200 degrees, and bake for 40 minutes. Serve the finished dish hot, cut into portions.
