5 lasagna recipe with which you forget about a diet

Lasagne - traditional Italian dishes. The original recipe uses beef, but in fact the ingredients can be varied to infinity, and the taste of each individual case, a unique.

Website to help you find the most delicious variation of this delicious dish. Yum!

Classic lasagna with meat h3>

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20 ml of vegetable oil 500 g minced meat 1 onion 1 clove garlic 1 hour . l. spices to minced meat (mixture of Italian herbs or dried basil and parsley, celery, oregano, or a mixture of peppers) 100 g tomato puree 2 tomatoes 1 carrot < / salt and pepper to taste 250 g ready lasagna sheets (8-12 pieces) 250 g cheddar cheese baking dish 17 × 25 or 20 × 20 cm For the bechamel sauce:

100 g butter 2 tbsp. l. flour 0, 7 liters of milk 2, 5 grams of nutmeg 1 bay leaf salt and white pepper to taste < / Preparation:

Onions finely cut, sliced ​​tomato, cheese and carrot Grate, grind the garlic. In a deep frying pan heat the oil and fry the onions until golden brown. Once the onions browned, add to it the carrots, fry 5 minutes. Then add the minced meat and spices for meat, mix well and fry on low heat for another 10 minutes. Next, add the tomato puree, tomato, garlic and cook for another 10 minutes, salt and pepper to taste. Prepare bechamel sauce. In another pan or skillet melt the butter. Add the flour and fry for about 5 minutes until golden brown, stirring constantly formed lumps. Separately, boil the milk, add to it a pinch of nutmeg and bay leaf. Dye for 10 minutes and take out the bay leaf. Add the flour to the milk, pouring it in a thin stream, so as not formed lumps, and cook, stirring constantly with a whisk, until the sauce thickens. We do not give a boil. At the end we bring almost to a boil and remove from heat. Lightly salt and pepper. At the bottom of the greased baking dish, pour a little béchamel sauce, put lasagne sheets ready (for this recipe they do not need to cook, so I just laid). On top of the dough spread the meat filling on top generously pour bechamel sauce and sprinkle with grated cheese. Repeat layers until all ingredients are used. After the cheese spread formation test, pour bechamel sauce, sprinkle with grated cheese and bake for 40 minutes in a hot oven (200 degrees) until golden brown. Ready to take out the lasagna out of the oven, give stand 10 minutes, then cut into portions. Bon Appetit!

lasagna in the pan for 30 minutes h3> 79,190,938

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225 g minced meat 2 cups onions (chopped) 2-3 cloves garlic 225 g fried sausages (pork or turkey) farfalle (pasta, bows) 1 large tomato 1 cup of tomato paste (or sauce) 2 cups water 0, 5 h. liter. (or to taste) salt 0, 5 h. liter. (or to taste) Pepper 1 cup shredded mozzarella cheese 100 g mozzarella mini vegetable oil (optional) ul > Preparation:

Fry the onion with the meat. Add the garlic and fry everything for another minute, stirring constantly. Then add the pre-fried sausages and immediately after them, farfalle. On top put on the skin peeled and cut tomatoes into small cubes. Tomato sauce is then dissolved in water and pour the resulting mixture into the pan. Top evenly sprinkle with salt and pepper and mix thoroughly mixed. Cover with a lid and simmer the lasagna it on low heat for 15 minutes. Sometimes it shakes the pan, holding the lid closed to climbing does not burn. After 15 minutes, remove the pan from the heat and add the grated cheese. Mix thoroughly, but gently, so as not to turn everything into a mess. Placed on top of lasagna small balls of mozzarella and then put the pan on the fire. We cook for 3-4 minutes until the mozzarella melts and turns into golden.

Lasagna with chicken and mushrooms h3>

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12 sheets of lasagna 1 kg of mushrooms (champignons) 1 bunch green onions 800 g tomatoes 1 kg chicken breast (skinless) 100 ml of water 4 tbsp. l. olive oil 400 g mozzarella cheese 200 g grated Parmesan cheese 400 g sour cream fresh parsley salt and pepper to taste Preparation:

Preheat oven to 180 degrees. Onion, chicken and mushrooms finely cut. Tomatoes or grind in a blender or rub on a grater or chop finely. Heat the olive oil in a saucepan over medium heat and add the sliced ​​mushrooms, green onions and chicken breast, cook 10 minutes. Pour chopped tomatoes and water. Add salt and pepper to taste. Using sheets of lasagna, do not require pre-boiling, or cook them according to instructions on the package. In a baking dish spread in a single layer of lasagna sheets, without blocking them. Spread on a sheet of 1/3 mixture of chicken and mushrooms and sprinkle with 1/3 of the Parmesan cheese. Repeat layers, top with sour cream lubricates and sprinkle with grated mozzarella cheese. Cover with foil so that it does not touch the cheese (to prevent sticking). We put the lasagna in the oven and bake for 25 minutes. Remove the foil and bake another 15 minutes or until browned top of the mozzarella cheese. Lasagna with chicken and mushrooms decorate with fresh herbs.

sausage lasagna with marinara sauce h3> 78,569,246

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460 g mushrooms (sliced) 1 large onion (fine-cut, 2 cups) 2 tbsp. l. extra virgin olive oil grade 2 tbsp. l. Italian dried herbs 450 g Italian sausages or bathe (gutted) 3 cloves garlic (crushed through a press) 1 cup dry red wine 270 g lasagne sheets 400 g ricotta cheese 4 cups (460 g) of cheese (grated chopped) 4 2/3 cup marinara sauce (fresh or canned) For the sauce:

1/4 cup olive oil 8 cloves garlic 1 jar (800-1000 g) tomatoes in own juice 1 bay list 5 basil leaves Preparation:

Turn on the oven to preheat to 200 degrees. In a large cast-iron pot (casserole), warm the olive oil until the haze. Pour into the pan sliced ​​mushrooms and onions, sprinkle with herbs and cook, stirring occasionally, until soft state of mushrooms, about 6 minutes. Then put the stuffing of sausages and cook, stirring and breaking a rib large pieces of minced spoon, until browned, about 5 minutes. Add garlic and cook for about 1 minute. Pour the contents of the pan with wine, cook until evaporation of the liquid, about 2 minutes. Cauldron Remove from heat, set aside. Preparing marinara sauce. Heat the olive oil in a saucepan or frying pan at medium heat. Add peeled garlic cloves and fry up until they are soft and lightly browned. Then remove the garlic. Add olive oil to chopped tomatoes and bay leaf. Simmer the sauce over low heat for 25-30 minutes, until it thickens. Then add the basil leaves and simmer for another 10 minutes. In refractory form 32 × 22 × 12 cm pour 2/3 cup marinara sauce, smooth on the bottom. For the sauce put a layer of lasagna sheets (about 4 pieces). On sheets pour another 1 cup of the sauce, sprinkle with 1/3 of ricotta and 1 cup Parmesan cheese. Top with 1/3 of the meat sauce. Repeat layers twice, ending sheets of lasagna, filled with 1 cup of the sauce and sprinkle with the remaining parmesan glass. Cover with foil shape and place in preheated oven for 45 minutes. Then remove foil and put the lasagna with mushrooms in the oven for another 10 minutes. Before serving lasagna with mushrooms to stand at room temperature for minutes 15.

Mini lasagna h3> 81,520,962

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1 pack with sheets of lasagne 500 g minced meat (beef) 100-150 g of cheese (hard) 500 g sausage < / 150 g cheese (skim) 1 cup spaghetti sauce (or tomato paste) salt to taste ground black pepper on taste Preparation:

Put the pan on medium heat, pour a little vegetable oil and spread to brown the ground beef. At this time, cut into medium-sized pieces of sausage, add the stuffing and fry well. Then add the spaghetti sauce or tomato paste, mix thoroughly. While stuffing for lasagna slightly stewed in sauce, you need to mix low-fat ricotta cheese with black pepper and a pinch of salt. Remove from the pan and set fire to heat up the oven to 200 degrees. As we prepare mini lasagna, so we need a little molds (you can use forms for muffins). Grease molds with a piece of butter and spread a special pasta for lasagna. Top decompose fat cheese with spices, then - minced sausage in the sauce, sprinkle with grated cheese and cover with slices of dough. You can do a couple of layers. Then put in the oven to bake about 12-15 minutes. After 15 minutes, we pull out the molds from the oven and shift the mini lasagna on a serving dish. Serve with a salad of fresh vegetables and barbecue sauce (ketchup).

via receptishi.ru/klassicheskaja-lazanja-s-farshem


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