Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the products necessary for cooking lasagna with minced meat.
Step 2:
Peel the onion, wash it and cut it arbitrarily small.
Step 3:
Heat the vegetable oil in a frying pan, send the minced meat and onion there. Fry everything for about five minutes, stirring constantly. It is necessary to try to make sure that lumps do not form from the minced meat during the frying process.
Step 4:
Peel and chop the garlic finely. Wash the tomatoes, cut into cubes. You can remove the skin from the tomato beforehand. To do this, make a cross-shaped incision on the tomato, pour boiling water over the tomatoes for a couple of minutes, then drain the hot water and easily remove the peel. Add tomato paste, tomatoes, garlic to the pan with minced meat. Add salt to taste.
Step 5:
Mix everything well, reduce the heat to medium and simmer the minced meat under a closed lid for about 10 minutes.
Step 6:
While the minced meat is stewing, prepare the Bechamel sauce. To do this, melt the butter in a saucepan.
Step 7:
Pour in the flour and, stirring continuously with a whisk, fry it lightly.
Step 8:
Gradually pour in the milk, continuing to mix the mass with a whisk so that no lumps form. Bring to a state of thick cream, remove from heat and cool.
Step 9:
Grease the bottom of the baking dish with vegetable oil or cover with baking paper. Pour the bottom with Bechamel sauce.
Step 10:
Lay out the lasagna sheets in the first layer. If the instruction requires it, then pre-boil the sheets. Pour the sauce on top of the sheets again.
Step 11:
Put the minced meat in the next layer and sprinkle it with lightly grated cheese.
Step 12:
Pour the minced meat sauce. Repeat all layers until the form is filled in. The last layer with the sheets should be very well filled with sauce, especially the edges, otherwise there is a chance that the dough sheet will dry up and burn during cooking.
Step 13:
Make the final layer of grated cheese.
Step 14:
Send the lasagna to the preheated oven for 30-35 minutes at 190-200 degrees (focus on your oven, an appetizing golden crust should form on the lasagna). Remove the finished dish from the oven and let it brew for about 10 minutes. Cut the lasagna into portions and arrange on plates. Serve hot.
To make lasagna, you can use any minced meat or mix several types of meat.
At the stage when the minced meat is stewed in a frying pan, you can add a pinch of dry basil or other favorite seasonings.
Ready-made lasagna sheets can be bought in almost any store these days. Most often, the cooking instructions do not require pre-boiling the dough. But if you use a small baking dish, in which it is difficult to fit a dry layer, then it is better to hold the sheets in boiling water for about two to three minutes, so they will become soft and pliable and they can easily be placed in any shape, and the excess edges cut off with a knife.
Prepare and serve lasagna for the festive table, please yourself and your loved ones with a delicious and bright dish!
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Lasagna sheets - 337 kcal/100g
- Allspice - 263 kcal/100g
