Lasagna is very popular in Italy. This dish is prepared from sheets of dough sandwiched with filling and sauce. Sprinkle cheese on top. Among the types of lasagna you can find meat, seafood, and vegetarian. The filling is chosen according to your taste. There is a real scope for imagination here. Lasagna slabs can now be found in many stores. If you wish, you can prepare the dough yourself.
It is necessary
- For the test:
- - 130 gr. agony;
- - 1 tbsp. decoys;
- - 2 tbsp. milk;
- - 2 eggs;
- - salt.
- For sauces:
- - 1 kg. meat rolled through a meat grinder;
- - 500 gr. tomato paste or 4 tomatoes;
- - 4 medium cloves of garlic;
- - 1 liter of milk;
- - 1 pack of butter;
- - 100 g flour;
- - 300 g of hard cheese;
- - 50 g parmesan cheese;
- - condiments;
- - vegetable oil.
Instructions
Step 1
Dough.
Beat eggs a little with a pinch of salt. No need to beat until fluffy. It is enough to break down the protein structure. Add milk. Gradually add the sifted flour and semolina into the resulting milk-egg mixture.
Step 2
Knead the dough. In terms of density, the dough should be like dumplings. Roll out the resulting mass into plates of the same size. They should be thin, no thicker than 3 mm. The thinner you roll out the dough, the tastier and juicier the lasagna will be. The classic lasagna recipe has 9 layers of dough. This lasagna is very high. You can reduce the number of layers of dough, but at least there should be 4.
Step 3
Immerse the layers, one at a time, in boiling salted water and cook for 4–5 minutes, then dry the sheets. If you are using store-bought plates, read the instructions for making them first. Some purchase sheets do not need to be boiled in advance.
Step 4
Meat sauce.
Fry the minced meat in vegetable oil, add tomato paste or tomatoes to it. If you are adding tomatoes, peel them off beforehand. To do this, immerse them in boiling water for a few seconds. Tomatoes will peel easily. Add spices of your choice. When the sauce is very dry, you can add a little broth. Note, however, that the meat sauce should be thick and not liquid.
Step 5
Bechamel sauce.
Chop the garlic and add to the milk. Heat the garlic and milk mixture over low heat for about 10 minutes. Melt the butter in a saucepan over low heat, add the sifted flour and stir until smooth. Pour the garlic milk into the flour and bring, while stirring, to the consistency of sour cream. If the sauce is not uniform, simply strain it through a thin sieve.
Step 6
Cooking lasagna.
Lubricate the mold with oil. Lay the lasagna in layers: bechamel sauce, dough sheet, bechamel sauce, meat filling, grated hard cheese, dough. Alternate layers until you fill in the shape.
Step 7
If you like cheese, then you can take more hard grated cheese than indicated in the recipe. This will only make the lasagna juicier. Please note that the last layer should be béchamel sauce, lightly sprinkled with grated parmesan.
Step 8
Bake Italian lasagna in a preheated oven. Set the temperature to 1800C. The lasagna will be ready in 35-45 minutes. The top of the finished lasagna should be browned. Important: observe the required temperature regime. Otherwise, the sauce may bake and the lasagna will be dry.
