This is the base. The fillings vary depending on the taste and contents of the refrigerator.
Housewives are concerned about the question: do I need to boil the sheets before putting them in the mold? There is no such need, during baking, the accompanying ingredients will release the juice and soak the dough.
Another significant factor: the cost of the plates is small, but the price of the finished product in supermarkets is too high. There are adapted variations of lasagna – when cheap pita bread is used instead of dough. If you do not want to deviate from the traditional cooking method, then the sheets can be made independently, cut and dried.
It is important to take care of suitable baking dishes. It is advisable to choose a baking sheet with high sides, at least 7 cm – the more layers, the tastier the dish. If there are no plans to cook a casserole in reserve or for a large company, it is worth looking for small rectangular heat-resistant molds. Such containers are designed for one person, they also serve lasagna from the oven directly on the table.
Lasagna can be a semi-finished product. Two methods of harvesting are used in reserve. First, the product must be completely cooked, gradually cooled, cut into portions, wrap each in foil or polyethylene and place in the freezer. Or else: put the raw ingredients in a frost-resistant mold and freeze immediately.
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Surprise your loved ones. Arrange for them a small piece of Italy at home.
Related and additional categories:
- National cuisine
- Classic recipes
- Second course
- Meat and meat products
- Cheese
- Dairy products
- Vegetables
- Flour
- Pasta
- Spices seasonings spices
- Fats and oils
- Italian herbs
- Nutmeg
- Pepper
- Salt
- Butter
- Mediterranean cuisine
- Lasagna classic
- Beef classic recipes
- Cooking
- Frying
- Oven roasting
- Лазанья
- Спагетти
- Meat second course
- Meat in the oven
- Beef
- Made of solid cheese
- Milk
- Vegetables in the oven
- From tomato
- From onion
- Wheat flour
- No eggs
- From pasta products
- Lasagna leaves