Lasagna sauce - the right recipes. How to quickly and tasty make lasagna sauce

Classic Bechamel sauce is the best for lasagna. Our selection of recipes ranges from simple to complex.

Butter - 6 tbsp. spoons
Flour - 6 tbsp. spoons
Milk - 3 Glasses
Salt - - To taste
Pepper - - To taste

Place butter in a saucepan.

Melt the butter over medium heat.

Add flour to butter.

Stir the flour and butter constantly until the mixture becomes homogeneous.

Reduce heat to low and add a few tablespoons of milk to the sauce.

Mix the milk, flour and butter thoroughly to make the sauce thinner and more homogeneous.

Gradually add all the remaining milk. Take your time, pour a little milk into the sauce and stir. Then - the next portion.

Remove the finished bechamel for lasagna from the heat, add salt and pepper. Then feel free to add it to lasagna. Bon appetit!

Recipe 2: Bechamel sauce with Provençal herbs

400 ml milk
1 small onion, cut into 4 pieces
25 g wheat flour (1 full tablespoon)
25-30 g butter
1-2 bay leaves
1 pinch ground nutmeg
1 tsp. without a hill of Provençal herbs (basil, thyme, oregano)
sprig of parsley
¼ tsp. ground black pepper
salt to taste

It is better to prepare Bechamel sauce in a Teflon container.

Pour the milk into a small ladle or saucepan and put it on the fire.

Peel the onion and cut into 4 parts.

Add chopped onion, nutmeg, a mixture of dry herbs, ground black pepper to the ladle with milk. bay leaf, parsley and salt to taste. Lightly stir the seasonings. Bring the milk to a boil, turn off the stove and leave the milk to cool and at the same time infuse, soak in the aroma of the additives.

After about 30-40 minutes, strain the milk through a sieve.

Melt the butter over low heat and add flour to it.

Stir vigorously with a whisk for about 1 minute.

After this, add the strained milk in small portions, continuing to stir all the time so that there are no lumps. Bring to a boil, boil for 2-3 minutes and turn off. As a result, we get this ready-made Bechamel sauce.

Bechamel sauce can be stored in the refrigerator for a short time if you pour a thin layer of melted butter over its surface. When heated, it does not lose its taste properties. But it’s better, of course, to consume it right away, always warm and with hot dishes.

Recipe 3: French Bechamel cheese sauce (with photo)

50 g finely grated Parmesan cheese (I used Russian)
40 g butter
40 g wheat flour
400 ml milk
pinch of nutmeg

For the Bechamel sauce, melt the butter.

Add flour and cook, stirring, for 1 minute.

Cook until the mixture bubbles.

Remove from heat. Gradually add milk, stirring constantly, until smooth. Then put the saucepan back on the heat and cook, stirring, for about 5 minutes until the sauce thickens.

Add grated cheese, nutmeg, salt and stir.

Bechamel sauce is ready.

Recipe 4: Homemade Lasagna Sauce

milk - 500 ml
wheat flour - 45 gr
butter - 45 g
salt - to taste

Melt butter in a saucepan over medium heat.

Bring melted butter to a boil.

Add sifted flour.

Stir well.

Pour in hot milk. Add salt.

Stirring continuously, cook for 5-10 minutes.

Recipe 5: Bechamel for lasagne with nutmeg

This sauce is quite easy to prepare: any housewife has all the ingredients on hand. The recipe is for 7-8 servings. It will take you about 30 minutes to prepare.

Butter - 30 g
Wheat flour - 30 g
Milk – 600 ml
Nutmeg - ¼ tsp.
Salt - 1 pinch
Ground black pepper - 1 pinch

The first step is to prepare all the ingredients for the sauce: butter, flour, milk, nutmeg, pepper and salt. Take a frying pan or saucepan, add butter and place over medium heat. Melt the butter until liquid.

Add flour to the melted butter and spread it evenly over the surface of the pan.

Fry everything over medium heat for 2-3 minutes.

Now season the resulting sauce with nutmeg, salt and pepper.

Stir and simmer for another 5 minutes until it thickens.

When the sauce is ready, remove it from the heat and pour into a gravy boat. If you add grated cheese to the still hot sauce, you will get a wonderful cheesy Bechamel that goes perfectly with shrimp and fries.

Great, the Bechamel sauce is ready, serve along with your main dish. Bon appetit!

Recipe 6, step by step: lasagna sauce with spices

1 liter of milk;
100 g butter;
70 g flour;
Italian spices (to taste);
salt, ground black pepper to taste.

Place 50 g of butter in a thick-walled pan (save half the butter for later). Melt over low heat.

When the butter melts, add flour and mix immediately. Quite quickly it turns out to be such a mess.

Now pour the milk into the pan in small portions of 100-200 ml, constantly stirring the sauce with a spatula. Flour absorbs liquid very well and the sauce increases in volume before your eyes. To avoid lumps, you need to warm the milk well initially. It should be about the same temperature as the butter and flour mixture.

After pouring in the remaining portion of milk, pour spices into the white sauce, salt and pepper to taste.

Mix everything, bring to a boil and cook over low heat for another 2-3 minutes. The sauce should thicken, but not too much. Please note that the sauce will become even thicker as it cools.

Add the remaining butter to the hot sauce and stir until it is completely dissolved. Cover the finished sauce with a lid.

Recipe 7: sauce - mushroom Bechamel for lasagna

Milk - 2.5 cups
Fresh mushrooms – 150-200 g
Butter - 2-3 tbsp. spoons
Flour - 2-3 tbsp. spoons
Yolk - 2 pcs.
Water or broth - 1 cup
Salt - 0.25 teaspoons

Peel, wash and finely chop the mushrooms.

Heat the oil.

Add flour and fry until light golden brown, 1 minute over medium heat.

Gradually dilute 1.5 cups of milk. Stir until you get a thick, homogeneous mass.

Mix the remaining milk with the yolks.

Then pour in another 0.5 cup of milk, into which two yolks have previously been broken, add water or broth, salt to taste and, keeping it on the fire, stir.

When the sauce boils, remove it from the heat and add another 0.5 cup of milk.

Add peeled, washed and finely chopped mushrooms to the prepared sauce.

Cook the mushrooms in bechamel sauce over low heat for 15 minutes. Then remove from heat and add a spoonful of oil.

Béchamel sauce is one of the basic sauces of French cuisine, but it is also used to prepare traditional dishes from other countries. For example, Italian lasagna is unthinkable without white sauce, which, in fact, is the world-famous béchamel sauce. By the way, French cuisine was enriched by it thanks to the Italian who was in charge of the royal kitchen of the French monarchs. One way or another, any cook preparing European cuisine must know the recipe for white sauce. However, you don't need to be a great cook to make bechamel sauce for lasagna. The basic recipe is simple, and its variations are not complicated either. It is enough to know a few subtleties to prepare impeccable white sauce in your kitchen.

Cooking features

Making any sauce requires a certain amount of skill. Without knowing the intricacies of the technology, you can get an unexpected result: lumps, large pieces of vegetables, unbalanced taste will ruin your efforts, and the products used will be spoiled. If you have never made bechamel sauce, then you will need the advice of experienced chefs.

The basic white sauce recipe includes only four ingredients: flour, butter, milk and salt. If desired, milk can be replaced with cream and the taste can be supplemented with seasonings. Most often, ground nutmeg is added to the composition, but you can add herbs, pepper, and other spices to it. Showing your imagination is not forbidden, but it is necessary to remember a sense of proportion: spices and herbs used in large quantities can interrupt the main taste of the sauce, and indeed the entire dish.
So that spices and spices can open up, giving their aroma to the sauce, but without interrupting its taste, they are added to already warm milk, and not immediately.
The thickness of the sauce depends on the ratio of the components. For lasagna, a fairly thick sauce made from 0.5 liters of milk and 50–100 g of flour is suitable. For this amount you usually take at least 50–100 g of butter and a pinch of nutmeg.
Do not rush to add flour if you think the sauce is too thin: if you cook it longer, it will thicken.
There are two technologies for preparing bechamel sauce. One method involves frying flour in a dry frying pan and then adding salt and milk to it, the second option involves melting butter in a frying pan and then adding flour and milk. The choice of method depends on what shade of sauce you want to get. In the first case, the sauce will have a creamy tint, in the second case it will turn out almost completely white.
It is best to prepare the sauce in a deep saucepan with a thick bottom. Chefs often use stainless steel cookware that does not have a non-stick coating for this purpose. This is due to the fact that when preparing bechamel sauce, it is necessary to stir vigorously, even whisk, to prevent the formation of lumps. This can damage the non-stick coating. Therefore, if you still use non-stick cookware, you need to purchase a plastic whisk with silicone coating.
The slower you pour the milk into the pan, the easier it will be to avoid lumps forming in the sauce. Therefore, before adding milk, it is advisable to pour it into a jug or milk jug with a convenient neck.

Bechamel sauce can be stored in the refrigerator for two days. To prevent it from drying out, you can pour melted butter on top. Cold sauce must be reheated before use.

Basic bechamel sauce recipe

premium wheat flour – 100 g;
fresh milk (at least 3.2% fat) – 0.5 l;
butter – 90 g;
salt - to taste;
nutmeg - a pinch.

Add flour to the pan. Fry it over low heat, stirring with a wooden spatula, until it becomes creamy.
Add butter, fry flour with it for 3-5 minutes, stirring vigorously with a spatula.
Pour the milk into the pan in a thin stream, while whisking the sauce. There should not be a single lump in the sauce.
Add salt and nutmeg and stir the sauce.
Continue cooking the sauce, whisking, for another 8 to 12 minutes, until it is thick enough.

After this, the sauce can be used. It should be used hot. If it cools down, the bechamel sauce must be reheated before pouring over the lasagne or brushing the dough.

Bechamel sauce with olive oil

wheat flour – 50 g;
olive oil – 120 ml;
shallots – 75 g;
milk (cow or coconut) – 0.4 l;
allspice – 2 pcs.;
bay leaf – 1 pc.;
nutmeg - on the tip of a knife;
salt - to taste.

Cut the onion into small pieces.
Heat some oil in a frying pan and fry the onion in it until it becomes soft.
Add flour, fry everything together until the flour turns golden brown.
Pour the remaining oil into the pan and thoroughly mix the contents of the pan with a wooden spatula.
Slowly pour in the milk, stirring the sauce vigorously. When the milk is gone, remove the pan from the heat and whisk the sauce until there are no lumps left.
Add spices to the sauce and add salt. Return to the stove.
Cook the sauce until it reaches the desired thickness.

Before using, remove the peppercorns and bay leaves from the sauce. This béchamel sauce recipe is perfect for vegetarian lasagna. True, the dough for it will also have to be prepared according to a special recipe with your own hands.

Bechamel sauce with dill

butter – 100 g;
wheat flour – 40 g;
high fat milk – 0.3 l;
onions – 100 g;
fresh dill – 50 g;
black pepper - a pinch;
nutmeg - a pinch;
salt - to taste.

Melt half the butter in a frying pan.
Place onion chopped into small pieces and fry it until golden brown.
Add flour, stir. Fry it with onions for a minute.
Pour in the milk and stir thoroughly.
Add finely chopped dill, salt, pepper and nutmeg.
Cook the bechamel sauce, stirring until it becomes thick enough.
Add the remaining oil. When it is completely melted and mixed with the sauce, remove it from the heat.

The sauce prepared according to this recipe is poured over the lasagna immediately before serving. It will give it a unique aroma.

Spicy bechamel sauce for lasagna

wheat flour – 100 ml;
butter – 80 g;
egg yolks – 2 pcs.;
fish or vegetable broth - 0.2 l;
pickled cucumbers – 100 g;
capers – 25 g.

Melt the butter, brew the flour in it.
Dilute the dough with broth, stirring thoroughly.
Remove the sauce from the heat and strain through a sieve with a not too fine mesh. To speed up the process, you can use a silicone spatula.
Pour out a little sauce, beat with yolks.
Add the mixture to the sauce.
Finely chop the cucumbers.
Add cucumbers and capers to the sauce.
Stir thoroughly and pour the sauce over the finished lasagna.

Béchamel sauce prepared according to this recipe goes especially well with fish lasagne. It cannot be prepared in advance; it must be used fresh before it cools down. It is important that this recipe can only be used if you managed to get eggs that you are confident are safe.

Sweet bechamel sauce

wheat flour – 50 g;
drinking cream – 0.25 l;
butter – 100 g;
salt - a pinch;
honey – 50 ml;
walnut kernels – 0.2 kg.

Grind the nuts thoroughly to a paste.
In a dry frying pan, fry the flour until creamy.
Add nuts, fry them for 2 minutes along with flour.
Add oil and fry the nut mixture for 3 minutes.
Add honey and salt, stir.
After a couple of minutes, dilute the thick mass with cream. Whisk until there are no lumps and the sauce has a uniform consistency, then remove the pan from the heat.

Fruit lasagna is rarely prepared, but if you are one of those gourmets, this recipe for bechamel sauce will certainly come in handy.

Bechamel sauce can be used not only for lasagna, but also for other dishes. It is served with meat, fish, mushroom and vegetable dishes.

Lasagna sauce - general principles of preparation

Each of us associates lasagna with Italian cuisine, Provençal herbs and delicate bechamel sauce. Few people will refuse a delicious piece of baked dough with filling under a crispy baked crust. You can use store-bought dough for making lasagna, or make it yourself, but the sauce for lasagna should be homemade.

It’s not that difficult to prepare, and by experimenting with aromatic herbs and seasonings, you can get a delicious dinner with an interesting and original taste every time. Moreover, there are quite a lot of recipes for sauces for preparing lasagna; you can choose them to suit the tastes of all family members.

The most difficult process in making lasagna is preparing a tight dough, which then needs to be carefully and very thinly rolled out. However, purchased plates are almost no different from those that you can prepare in your kitchen. After all, the composition of the ingredients is the same as that of home test.

Lasagna sauces can be prepared using ingredients that are on hand - different types of meat, mushrooms, and fresh or frozen vegetable mixtures. Spices help to achieve flavor, making the sauce more expressive.

For example, Italian chefs are sure that Bolognese sauce needs to be cooked for at least 4–5 hours, while Bechamel cooks much faster, but this requires a little experience. Italian cuisine cannot be spoiled by adding a little wine or fresh tomatoes, and aromatic herbs are welcome in sauces and other dishes.

It is simply impossible to spoil lasagna with the amount of filling or sauce; the end result will still be a very tasty and juicy dish. To enhance the taste of meat lasagna, or to emphasize the freshness of vegetables, you can add a little bacon to the sauce, and the taste of the dish will immediately change.

Lasagna sauce - preparing food and utensils

Lasagna is prepared in the oven, baking the dish until golden brown, but if you have a multicooker, you can cook it there too, just select the special “Baking” mode.

The dish for baking lasagne in the oven should be ceramic or non-stick coated with high sides. The heavier the pan, the better the hot heat will be distributed throughout it during cooking, reducing cooking time. High sides are necessary so that the lasagna sauce does not flow out over the edges when increasing the volume. After all, the dough will be saturated with the sauce and juice from the filling and will begin to increase in volume, so you should not fill the mold to the brim.

Sauces for preparing lasagna are divided into two types: the first is thick with a meat or vegetable component, and the second is more liquid, with the addition of cream and cheese or tomatoes, which make the dish juicy. All three of these sauces can be combined, but, as a rule, the tomatoes are added to the meat sauce to reduce cooking time. Tomato sauce with vegetables is prepared for vegetarian lasagna.

Products must be fresh, as well as spices and aromatic herbs. To give the dish a fragrant and crispy crust, you will need cheese, ideally hard Parmesan, but you can also use other types of cheese with a neutral or pronounced taste.

It is recommended to add vegetables and root vegetables to the meat filling - onions and garlic, carrots, fresh celery stalks, zucchini and zucchini, and even eggplant. You can add any vegetables - for example, a little pumpkin, bell pepper and cauliflower, which goes well with Bechamel sauce.

Lasagna Sauce Recipes

Recipe 1: Bechamel Lasagna Sauce

This sauce recipe is suitable for preparing classic lasagna with minced meat and cheese crust.

Required ingredients:

Flour – 50 gr.
Mixed minced meat – 500 gr.
Celery – 1 pc.
Garlic – 1 clove
Salted or smoked bacon – 100 gr.
Onions – 1 pc.
Parmesan – 100 gr.
Carrots – 1 pc.
Milk – 700 ml.
Butter – 40 gr.
Red wine – 60 ml.
A pinch of ground nutmeg
Coarse salt, a little pepper
Olive oil – 2 tablespoons
Bunch of fresh herbs

Cooking method:

The best place to start cooking is with the meat sauce. To do this, peel the onion and garlic, chop it very finely and fry in a deep frying pan until golden brown. Now you need to add to the root vegetables minced meat. To prevent the minced meat from remaining in lumps, at this stage of cooking it is recommended to pour in 5 ml of water and mix the mass well.

Chop the carrots or use a frozen mixture, cut into small cubes. Chop the celery stalk. Add vegetables to meat and pour in wine.

Salt the meat sauce well, season it with spices and seasonings, reduce the heat and let simmer until fully cooked. The longer the sauce cooks, the tastier the lasagna will be. If necessary, you can add water, broth or tomato juice.

Bechamel sauce is made from melted butter with the addition of flour and milk. You need to mix all the ingredients and simmer over the fire. The flour can first be fried in a dry frying pan until golden brown and has a nutty aroma. Keep the mixture on the stove for two minutes and pour in the milk.

Lasagna sauce must be stirred constantly so that it does not burn and there are no lumps left in the sauce. If the flour still does not dissolve, the sauce can be removed from the heat, strain through a sieve and return to the heat, salt well and add spices (nutmeg and black pepper), and boil until thick.

While “assembling” the dish, the meat layer of the filling is covered with Bechamel sauce and sprinkled with grated cheese mixed with herbs.

Recipe 2: Mushroom Lasagna Sauce

This lasagna can be prepared not only during the season of abundance of wild mushrooms, but also using frozen or canned mushrooms, fresh champignons in the winter season. To enhance the taste, you can add some dried porcini mushrooms to the filling.

Required ingredients:

Garlic – 4 cloves
Fresh chanterelles – 500 gr.
Dry porcini mushrooms – 25 gr.
Tomatoes – 3 pcs.
A little vegetable oil
White wine – 50 ml.
Onions – 1 pc.
Oregano – 1 pinch
A little salt and black pepper

Cooking method:

Peel the garlic and crush it with the flat side of a knife without cutting. Heat a frying pan with vegetable oil and add garlic cloves. Once they are golden, remove the garlic from the oil. This method of frying flavors the oil and gives the mushrooms a piquant aroma.

Fry onion and garlic in hot oil over low heat.

Wash and cut the mushrooms, add to the onions and season with spices and salt. While the mushrooms have not released their liquid, they absorb seasonings and aromatic spices very well.

Fry the mushrooms until golden brown and add white wine, simmer the mushrooms for 10 minutes over low heat.

Once the filling has cooled, the lasagne can be assembled, repeating layers of dough with mushrooms and Bechamel sauce. Be sure to season the top layer of dough with plenty of cheese.

Recipe 3: Spicy Lasagna Sauce

Fans of spicy dishes will really like the spicy sauce with seasonings and a lot of fresh herbs, sweet and sour taste.

Required ingredients:

Leek – 1 pc.
Tomatoes – 1 kg.
Celery – 2 pcs.
Garlic – 2 cloves
A little olive oil for frying
Bell pepper – 4 pcs.
Large bunch of greenery
Salt, sugar and freshly ground pepper
Red wine – 50 ml.

Cooking method:

Wash the tomatoes, peppers, onions and celery, cut them, remove stems and seeds and beat with a submersible blender until smooth, which must be strained through a sieve. To remove the skin and remaining seeds.

Pour the mixture into a saucepan and simmer by a third over low heat until the sauce thickens.

Grind the garlic in a mortar with the addition of coarse salt and freshly ground coarse pepper.

As soon as the sauce thickens, pour wine into it, add sugar and crushed garlic.

Chop the fresh herbs very finely with a sharp knife, add to the sauce and turn off the heat.

Using this lasagna sauce, you can prepare both a traditional version of the dish and vegetable lasagna with seasonal vegetables.

Recipe 4: Vegetable lasagna sauce

You can quickly make lasagna sauce with vegetables by using a frozen vegetable mixture, such as Scandinavian or country style. American or Mexican blends also work well, but they contain corn, which not everyone likes. A great option for making vegetable lasagna is a vegetable stew mixture.

Required ingredients:

Vegetable stew packaging
Tomatoes – 4 pcs.
A small piece of butter
Salt and pepper
Some fresh herbs

Cooking method:

Wash the tomatoes, cut into slices and remove the core. Beat the meaty part with a blender.

Fry frozen vegetables in a hot frying pan, pour over them tomato sauce, season with spices and salt, and simmer until the sauce thickens.

At the end of cooking, add some chopped herbs, spices and even a clove of crushed garlic to enhance the taste.

To prepare vegetable lasagna, you will need more cheese and Bechamel sauce.

Recipe 5: Seafood Lasagna Sauce

Lasagna can be prepared not only with meat filling, but also using various gifts of nature, preparing a delicious lasagna sauce from them. Tasty and very healthy dish It cooks quite quickly.

Required ingredients:

Crayfish necks – 150 gr.
Leek – 1 pc.
Canned tomatoes – 1 can (or 5 fresh ones)
Sweet pepper – 1 pc.
Boiled shrimp – 300 gr.
Garlic – 2 cloves
Herbes de Provence – 2 pinches
Oil for frying
Pepper, salt, spices and seasonings, dry herbs

Cooking method:

Chop the onion and garlic very finely with a sharp knife and fry in hot oil.

Once the vegetables become translucent and begin to brown, add the shrimp and crayfish tails.

Chop the bell pepper into small cubes and add to the seafood.

Then add canned tomatoes, salt, spices and seasonings and half the herbs.

Simmer the sauce until the vegetables become soft and the shrimp are cooked, and at the end add the remaining greens.

When assembling lasagna with this sauce, you should not layer the layers with grated cheese; it will be enough to just sprinkle the top layer of dough for a golden crust.

As noted above, two sauces are used to prepare lasagna: the main one, filled with meat or vegetables, and the Béchamel lasagna sauce to bind the layers of dough and filling together. For a vegetable dish, you will need more sauce and cheese to emphasize the taste of the dish, and in some types you shouldn’t add cheese to the filling at all.

To ensure that all lumps of flour are well dissolved when preparing Bechamel sauce, it is recommended to use a wooden spatula or whisk.

Lemon juice or wine is not added to Bechamel sauce, otherwise the milk or cream will “curdle”. All you need is salt, pepper and, of course, nutmeg.

You can calculate the amount of flour and butter based on the rule that per 100 grams. butter, 1 spoon of flour is needed.

Lasagna, the recipe of which often depends on a set of filling ingredients, is for many an insurmountable pinnacle of culinary art. But it's actually easy to make, especially if you prepare the base sheets and sauce ahead of time.

DIY lasagna dough

The lasagna dough, the recipe for which you will learn below, can be purchased ready-made, but it is still more pleasant to enjoy the food, realizing that you created all its components from beginning to end with your own hands. In addition, it is always more profitable to use sheets of your own production, because purchased ones are not a cheap pleasure.

Ingredients:

whole grain flour – 400 g;
eggs – 5 pcs.;
salt - a pinch.

Preparation

The flour is combined with the eggs and kneaded, kneading the lump for at least 15 minutes.
Let it brew for about an hour, divide it into 9 parts and roll it out to 1.5 mm.
You can use the blanks immediately or dry (freeze) them for future use.

Lasagna sauce

An equally important component of the dish is the bechamel sauce for lasagna, which, like the sheets, can be prepared in advance or immediately before assembling the dish. The basic, unchanged set of ingredients can be supplemented with other herbs or spices. In the lean version, it is allowed to replace butter with olive oil and cow's milk with soy.

Ingredients:

milk – 0.7 l;
flour – 2 tbsp. spoons;
butter – 100 g;
nutmeg, laurel, salt - ¼ teaspoon each.

Preparation

Melt the butter in a saucepan and sauté the flour in it until creamy.
Pour in salted milk, boiled with laurel and nutmeg, stirring.
Simmer the contents until thickened.

Classic lasagna

The following are recommendations on how to prepare classic lasagna. To implement the idea, you will need a mold measuring approximately 20x20 cm. The sauce and dough can be made in advance using the above recipes. From the specified number of ingredients you will get 6 servings of the dish, the creation of which will take a total of 3 hours.

Ingredients:

minced meat – 500 g;
onions and carrots - 1 pc.;
garlic – 1 clove;
tomato puree – 100 g;
tomatoes – 300 g;
hard cheese – 250 g;
oil – 20 ml;
Italian herbs – 5 g;
bechamel, dough, salt, pepper.

Preparation

Add minced meat to the vegetables sautéed in oil and fry for 10 minutes.
Add tomatoes, puree, garlic, herbs, salt the mixture, pepper and simmer under the lid for half an hour.
Grind the cheese.
The sheets of fried food are placed in layers in the mold, each coated with sauce and sprinkled with cheese.
Bake the food for 40 minutes at 200 degrees.

Lasagna with chicken

Lasagna, the recipe for which is described below, will please no less exquisite taste and will make the best impression on tasters. The vegetable mix can be supplemented with stalk celery, broccoli, green beans or other ingredients. It will take 2 hours to create six servings of a mouth-watering dish originally from Italian cuisine, provided that the sheets and sauce are already ready.

Ingredients:

chicken fillet – 300 g;
bell pepper– 100 g;
garlic – 3 cloves;
tomato puree – 100 g;
tomatoes – 200 g;
hard cheese – 250 g;
oil – 40 ml;
basil, oregano, thyme - to taste;
bechamel, dough, salt, pepper.

Preparation

The chicken is cut and fried.
Fry the pepper cubes in fat.
Add tomatoes, puree, garlic, herbs, season the mass, combine with meat and simmer under the lid.
Meat lasagna is made, like the classic one, in layers of sheets and meat, which are soaked in sauce and sprinkled with cheese.
Bake the dish for 40 minutes.

Vegetable lasagna

It will surprise even those who are far from the Lenten menu with its taste. To prepare it, you will need to purchase or make your own dough using water instead of eggs, taking 600 g of flour, 100 ml of liquid and a pinch of salt. The vegetable set can be expanded at your discretion. In 2.5 hours you can create 6 servings of vegetarian, surprisingly tasty food.

Ingredients:

bell peppers and tomatoes – 2 pcs.;
carrots and onions - 1 pc.;
olives – 150 g;
tomato puree – 160 g;
sugar – 20 g;
Adyghe cheese – 200 g;
hard cheese – 300 g;
oil – 40 ml;
turmeric, coriander, asafoetida - ½ teaspoon each;
Provençal herbs – 2 teaspoons;
bechamel, dough, salt.

Preparation

The lasagna recipe is simple. Add diced peppers, puree, seasonings to the onion-carrot fry and simmer under the lid.
Place the dough and fried mixture in a container in layers, adding cheese, slices of tomatoes and olives and coating with sauce.
Prepare lasagna in the oven for 40 minutes at 200 degrees.

Lasagna with mushrooms

Mushroom lasagna, the recipe for which is described below, is rich, tasty and appetizing. You can take any other mushrooms available (fresh, frozen or dried), and if desired, supplement them with chicken fillet meat, fried in a frying pan with spices and stewed with cream. In an hour and a half you can prepare a treat for 6 eaters.

Ingredients:

chanterelles and champignons – 400 g each;
onions – 150 g;
olives – 150 g;
garlic – 3 cloves;
tomatoes – 400 g;
hard cheese – 300 g;
oil – 40 ml;
oregano, basil - 1 teaspoon each;
bechamel, dough, spices.

Preparation

Mushrooms are fried with onions and garlic until tender, adding salt and pepper.
Tomatoes are pureed in a blender with herbs.
Assemble the food in a mold, alternating sheets with fried mushrooms, tomato puree, cheese and coating with sauce.
Lasagna with mushrooms and cheese is baked for 40 minutes at 190 degrees.

Lasagna with ham and cheese

The following lasagna recipe will appeal to fans of sausages and dishes involving them. In this case, ham is used, but you can use boiled smoked or boiled sausage good quality, and replace some of the hard cheese with processed cheese. It is acceptable to replace basil with any other fresh herbs. In an hour you can prepare a delicious meal for 6 people.

Ingredients:

ham – 250 g;
basil sprigs – 1 bunch;
cherry – 150 g;
hard cheese – 300 g;
bechamel, dough, seasonings.

Preparation

Mix bechamel with chopped herbs.
Assemble the food in an oiled bowl, coat the sheets with sauce, cover with sliced ham and cheese.
Finish cooking the lasagna in an oven preheated to 190 degrees, keeping it for 40 minutes.

Lazy lasagna

Lasagna, a simple recipe for which is outlined below, is suitable for sale by those who do not have special sheets available. In this case, they will be replaced. The filling is prepared according to a simplified formula, which will especially please busy housewives. From the specified number of ingredients, you will get six delicious, aromatic servings in one hour.

Ingredients:

minced meat – 500 g;
garlic – 1 clove;
onion – 100 g;
tomatoes – 300 g;
hard cheese – 250 g;
oil – 20 ml;
dill, basil - to taste;
bechamel, thin pita bread, salt, pepper.

Preparation

Fry the minced meat and place it in a bowl along with the juices.
Saute sliced onions, garlic, add tomato cubes, herbs and mix the mixture with meat.
Lavash is cut into pieces according to the size of the mold, laid out in it, coated with sauce, covered with frying and sprinkled with cheese.
Lasagna made from pita bread with minced meat is baked for 30 minutes at 200 degrees.

Lasagna in a slow cooker

Lasagna, the recipe for which can be prepared at home using a multicooker, is even more juicy, rich and appetizing. Frying meat can be done either in the bowl of the device at the appropriate mode or using a frying pan. In 80 minutes you can create a delicious Italian dish for 6 people.

Text: Varya Chernova

If you have cooked lasagna at least once, then you should know that lasagna sauce is almost its most basic ingredient. Lasagna won't be juicy enough if you skimp on the sauce, and it won't be tasty enough if you don't give the sauce the attention it deserves.

Making sauces for lasagna

A good housewife knows that lasagna sauce- the most important thing! You can even do without the filling, “seasoning” the lasagna with thick sauces, for example, the most famous classic sauce for lasagna bechamel or tomato sauce. There are a huge number of recipes for sauces for lasagna - with cream, with milk, with broths, with cheese, with herbs, seasonings, smoked meats, mushrooms, meat, etc.

Some sauces can be prepared in advance and used not only for lasagna, but also for other pasta products - for example, lasagna Bolognese sauce. When coating the lasagna leaves with lasagna sauce, make sure there is enough for all layers, plus enough to drizzle on top of the lasagna if the recipe calls for it.

Lasagna sauce recipes

Bechamel lasagna sauce.

Ingredients: 3 glasses of milk, 1 bay leaf, 1 onion, 4 tbsp. butter, 1/3 cup flour, ½ tsp. salt, ground allspice.

Preparation: pour finely chopped onion and bay leaf with milk and bring to a boil, leave for 15 minutes, strain. Saute the flour in butter, pour milk into it in a thin stream, stirring constantly. Bring to a boil again, stir constantly, add salt, pepper, cook for another 20 minutes over low heat, stirring constantly to avoid lumps forming.

Lasagna Bolognese sauce.

Ingredients: 2 cloves of garlic, 1 tbsp. olive oil, 25g butter, 1 onion, 1 carrot, 1 stalk of celery, 85g ham, 500g minced beef and pork, 300ml milk, 300ml dry red wine. 2 tbsp. tomato paste, 800g canned tomatoes (2 cans), 2 tsp. spices

Preparation: pour olive oil into a frying pan, add butter, melt over heat, stirring, add chopped vegetables, crushed garlic, slices of ham, fry for 10 minutes until the vegetables are soft. Add the minced meat, mash it with a spoon, mix with other ingredients, and fry until brown. Pour in the milk, stir, increase the heat, bringing the minced meat to a boil. Stir until the milk is absorbed into the mince. Pour in the wine and repeat the procedure. Add tomato paste and tomatoes, pour water into tomato jars, pour water into the minced meat, add herbs, salt, ground black pepper, bring to a boil, stirring constantly and mashing the tomatoes. Reduce heat, cover with a lid, leaving a small hole, simmer the sauce for 2 hours, stirring every 20 minutes. Turn off the heat, close the lid and let it brew.

Bread sauce for lasagna.

Ingredients: crackers (crumbs), salt, black pepper, 2 tbsp. butter, 2 glasses of milk, 1 glass of dry white wine.

Preparation: fry the crackers in butter, dilute them gradually with milk and wine, season with salt and pepper, and boil for 5 minutes.

Creamy cheese sauce for lasagna.

Ingredients: 250g ricotta cheese, 100g grated feta cheese, 100g mozzarella cheese, 200g cream, half a glass of milk, nutmeg, salt, pepper, 1 clove of garlic.

Preparation: crumble and mix the cheeses, mix the cream and milk separately, add crushed garlic, salt, pepper, a pinch of nutmeg, mix. Add cheese. Mix well.

It is not necessary to adhere to any authentic recipes for preparing sauces for lasagna - you can safely experiment with your favorite ingredients, achieving the desired taste and consistency of your sauce.