Anyone who has tasted real lasagna at least once becomes a fan of this traditional Italian dish forever. Cooking lasagna is a rather troublesome business, but if you approach this process with all seriousness and take a little time, then the delicate taste of the dough and the magical aroma of the filling will bring the whole family around the table.
Origin
Lasagna is an amazing combination of tender dough, rich filling and Italian temperament. The name itself comes from the Greek lasana, which means "saucepan", and in another version - "hot plates". This traditional Italian dish has firmly won the love of millions of people around the world. The classic recipe is not complicated. The invariable components of this dish are wide layers of dough, filling (it can be made from fish, meat and other products), béchamel sauce, parmesan cheese.
The birthplace of lasagna is Emilia-Romagna, but later the recipe quickly spread throughout Italy. Initially, the dish was prepared in a special deep frying pan, where the dough, filling and cheese were alternately placed. Later, a sauce was added to the recipe, which began to give a more piquant taste to the dish.
Dough
The dough for making lasagna is made from durum flour. In fact, it is no different from pasta dough. In stores, lasagna sheets are sold ready-made. The classic recipe provides for six layers of dough.
Filling
The filling for this dish can be different. There are lasagna meat, fish, mushroom and vegetable. There can be a huge number of options, and the choice of the product for the filling depends only on personal preferences.
Sauce
As a rule, béchamel sauce is used to make lasagna. It is a classic white sauce based on butter, milk and flour. At the discretion of the culinary specialist, spices and seasonings, fried onions, nuts, herbs can be added to it.
Lasagne with minced meat. Recipe
You will need: sheets of lasagna - 6 pieces, 500 grams of minced pork, 1 onion, 2 tomatoes, 1 clove of garlic, 800 ml of milk, butter, Parmesan cheese.
For the filling, chop the onion and garlic. You should also grind the tomato with a blender. Fry onions and garlic, add tomato and minced meat to them. Fry the filling a little, add spices.
For the sauce, melt the butter, then add milk, spices and flour. Stir continuously with a whisk to avoid clumping.
Put the sheets of dough into a dish for baking in the oven, fill them with filling and pour the third part of the prepared sauce over the dish. Sprinkle with grated Parmesan on top. Then cover with a layer of dough and put the filling again. Then pour the sauce again and sprinkle with cheese again. It remains to make one more final layer. Sprinkle the remaining Parmesan on top of the dough and place in the oven for 45 minutes. at 180 ° C.
