The classic recipe of lasagna with step by step photos – your attention. To make an authentic Italian lasagna for this recipe even a novice cook.
Description of preparation:
I love lasagna. Very. However, to prepare tasty lasagna – a difficult task. Once I tried the lasagna at a good Italian restaurant like to puppy enthusiasm. And then I for several years have been trying to cook lasagna by myself, at home, ate it in the hotel, ordered in other restaurants. And now, after years of searching, I finally found the best recipe of lasagna with meat. When I do everything exactly according to recipe – lasagna turns out just perfect, moderately juicy but not too greasy, not dry… just the way it should be. And this recipe I am sharing with you. Use, dear! 🙂
- Sheets of lasagna — 400 Grams
- Mozzarella cheese — 3 Cups (grated)
- Parmesan cheese — 1/2 Cup (grated)
- Minced beef — 700 g
- Onion — 1 Piece
- Garlic — 3 Cloves
- Carrots — 2 Pieces
- Celery (stalk) — 3 Pieces
- Bulgarian pepper — 1 Piece
- Tomatoes — 500 Grams
- Fresh parsley — to taste
- Olive oil – to taste
- Milk — 1 Liter
- Butter — 100 Grams
- Flour — 3/4 Pieces
How to cook “Lasagna with meat”
So, first prepare all the ingredients.
Let’s start with the cooking sauce. On the tomatoes make cross-cuts, put them in boiling water and hold there for 15-20 seconds. Then the water is drained, and the tomatoes set aside, let it cool down.
Onion and garlic finely chop. Reheat in a pan with a little olive oil, add the onions and garlic and cook over moderate heat, stirring, until soft. In about 10 minutes.
Carrots grate and add to onion and garlic. Stir and cook on moderate heat for another 7-10 minutes.
Add to the pan the ground beef, mash it with a spatula, mix with vegetables.
Mix and cook about 20 minutes over moderate heat.
Then add cubes of chopped celery.
There – cubes chopped pepper.
Grind the cooled tomatoes into a puree using a blender or food processor. The resulting tomato puree is poured into a roasting pan.
Stir add salt and pepper, cook for 5-7 minutes over medium heat.
Finally, add the chopped parsley, stir and remove from heat. The sauce is ready.
Now is the time of preparation of Bechamel sauce. Put the butter in a saucepan, put on medium heat, melt the butter.
Add flour and stir actively to avoid lumps.
Continue mixing until a homogeneous mass.
In a homogeneous cream mixture in a thin stream pour in milk. Stir.
Continue to cook and stir until sauce is not boiled to the consistency of liquid sour cream. Then remove the sauce from heat.
It is time to assemble lasagna. Read the instructions carefully cooking your lasagna sheets. Some sheets of lasagna should be pre-boiled in water, some preprocessing is not needed. Do as written in the instructions. My leaves had to be boiled, so I put them in boiling water (alternately, otherwise there will stick together) and cook as much as indicated in the instructions.
Gently pull out the lasagna sheets out of the boiling water, let them cool slightly.
In lightly greased baking dish lay out a layer of lasagna sheets (if the shape and the leaves do not match each other in size, the leaves can be cut).
Next, spread about a third of the filling.
Even out the layer of the filling, top, pour a small amount (about 1/4 part) of Bechamel sauce.
Sprinkle a Cup of grated cheese.
Repeat the same procedure: a layer of noodles – layer of toppings – sauce, cheese. Until then, until you run out of ingredients (I have 4 layers of lasagne, hence 3 layers of toppings). The top should be a layer of lasagne covered with Bechamel sauce. The form for baking put in oven preheated to 180 degrees and bake 40 minutes.
Then remove lasagna from oven, sprinkle with grated Parmesan cheese and put into the oven for another 10 minutes. The finished lasagna out of the oven, let it cool slightly, then serve.