Composition / ingredients
Step-by-step cooking
Step 1:
How to make meat lasagna? Prepare the necessary ingredients. You can take any minced meat, I have pork and beef. I use ready-made sheets, but you can prepare them yourself. Take the cheese of the best quality, without milk fat substitutes, the one that melts well.
Step 2:
Start cooking with meat bolognese sauce. How to make bolognese sauce? Wash, peel and finely chop the onion.
Step 3:
Wash, peel and grate the carrots on a coarse grater.
Step 4:
In a frying pan with olive oil, fry the onion until golden brown, stirring occasionally so as not to burn.
Step 5:
Add carrots, stir. Fry the vegetables over medium heat, until soft, about 5 minutes.
Step 6:
Put the minced meat in the pan, mix. Fry the minced meat, stirring, until the color changes, about 10 minutes.
Step 7:
Peel the tomato and then grate it.
Step 8:
Add tomato puree and tomato paste to the minced meat, pour in water, salt, mix. Simmer the sauce under the lid on low heat for 10 minutes.
Step 9:
Add Italian herbs or any other spices and seasonings to taste, mix. Simmer for another 10 minutes.
Step 10:
Prepare the lasagna sheets. Boil them in boiling water for 2-3 minutes (no more). I dipped 2 sheets into the water, holding the top one on the skimmer so that the sheets would not stick together.
Step 11:
Place the lasagna sheets one at a time on a cotton towel.
Step 12:
Prepare the bechamel sauce. How to make bechamel sauce? Melt the butter in a saucepan.
Step 13:
Add flour, mix quickly. Bring the flour over low heat, stirring, until golden brown.
Step 14:
Pour in small portions of milk at room temperature, each time rubbing the mass well until the lumps of flour disappear.
Step 15:
Add a little salt to the sauce, add nutmeg, mix. Bring the sauce to a boil over low heat, boil for 2 minutes until thickened and remove from the stove.
Step 16:
Grate the hard cheese on a coarse grater.
Step 17:
It remains to collect lasagna. Grease the bottom of the baking dish with bechamel sauce. Lay out the lasagna sheets. I have a square shape of 19 by 19 cm, and it took 2 sheets per layer.
Step 18:
Put the meat sauce on the lasagna sheets.
Step 19:
Then bechamel sauce and grated cheese. In this order, collect all the lasagna. I got 4 layers of sheets and 3 with stuffing.
Step 20:
Brush the top layer of lasagna sheets with bechamel sauce and sprinkle with grated Parmesan. Bake the lasagna in a preheated 180 degree oven for 35 minutes until golden brown. Serve the meat lasagna hot. Bon appetit!
To prepare bolognese sauce, you can take tomatoes canned in their own juice. In classic bolognese, red wine is used instead of water.
The traditional ingredient for meat sauce is garlic. Passed through the press, it needs to be fried in olive oil to give the latter a garlic flavor. Then remove the garlic and fry the vegetables in this oil. I didn't use garlic because of personal preferences.
Any hard or semi-hard cheese, or soft varieties (mozzarella, ricotta) will be suitable for cheeses. Parmesan is well suited for the top of lasagna, it turns out a very tasty cheese crust. But it can also be replaced with any good hard cheese.
Everyone really liked our dish. Especially delicious is the freshly cooked, hot lasagna.
How easy is it to peel tomatoes? Wash them, make criss-cross incisions on top with a sharp knife. Put it in boiling water for 1-2 minutes. Remove, cool slightly and remove the skin.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 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
- 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
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Lasagna sheets - 337 kcal/100g
- Herb mixture - 259 kcal/100g
- Nutmeg - 556 kcal/100g
