Composition / ingredients
Step-by-step cooking
Step 1:
Minced meat: Pass the meat through a meat grinder and fry with finely chopped onion, add salt and pepper. Simmer until the juice evaporates. Add a glass of water with a tablespoon of tomato diluted in it and cover with a lid, simmer until the moisture evaporates.
Step 2:
It's minced meat
Step 3:
Pour the sifted flour on the table with a slide, make a depression in the form of a funnel, add eggs, salt. Knead the steep dough. Leave for 20 minutes, covered with a towel. Divide it into 9 parts, roll out into thin sheets of 1.5 mm. Cut into squares. I always make lasagna out of my dough. And yesterday I decided to buy ready-made sheets. Like this... You can buy ready-made lasagna sheets in the store. Even if it says that they do not need to be boiled, I cook for 5 minutes.
Step 4:
Boil the mushrooms, drain, slice. Leave the broth. Fry the mushrooms in vegetable oil.
Step 5:
Save flour in vegetable oil, dilute with hot milk and mushroom broth. Boil the sauce for 10 minutes until thickened. Add the mushrooms, add salt, and cook for another 5 minutes.
Step 6:
Cook the dough in salted boiling water with the addition of vegetable oil (so that the dough sheets do not stick together) for 15 minutes. At the bottom of the mold, apply a thin layer of sauce, line the lasagna sheets.
Step 7:
Grease the dough with sauce.
Step 8:
Put the stuffing from the minced meat. Sprinkle with grated cheese.
Step 9:
Alternately continue to layer the lasagna in the same order. The top sheet is lubricated with tomato paste diluted in warm water. About 2 tbsp. l. per 100g of water. Sprinkle the remaining grated cheese on top.
Step 10:
Put our lasagna in the preheated oven to 180 degrees for 30 minutes. Ready! Bon appetit!
Caloric content of the products possible in the composition of the dish
- 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
- Champignons - 24 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
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- Decoction - 18 kcal/100g
