Chinese New Year 2021

Cooking the most delicious lasagna

1. CLASSIC LAZANYA

Ingredients:

20 ml of vegetable oil,
500 g ground beef,
1 PC. onions,
1 clove garlic,
teaspoon spice for mince
100 grams of tomato puree,
2 tomatoes,
1 carrot,
salt and pepper to taste
250 g of ready-made sheets of lasagna (8-12 pieces),
250 g cheddar cheese.

For bechamel sauce
100 g butter,
2 tbsp. l flour,
0.7 liters of milk,
2.5 g nutmeg,
1 bay leaf,
salt and white pepper to taste.

Cooking:

Finely chop the onion, cut the tomatoes into pieces, grate the cheese and carrots, and chop the garlic.
In a deep frying pan, heat the vegetable oil and fry the onions until golden brown. Once the onions are fried, add carrots to it, fry for 5 minutes. Then add ground beef, spice for the mince, mix well and fry on low heat for another 10 minutes. Next add the tomato mashed potatoes, tomatoes, garlic, cook another 10 minutes, salt and pepper to taste. Cooking bechamel sauce. In another frying pan or in a saucepan, melt the butter. Add flour and fry for about 5 minutes until golden brown, constantly stirring the resulting lumps.

Separately, we boil milk, pour a pinch of nutmeg and bay leaf into it. Let it brew for 10 minutes and remove the bay leaf. Add milk to the flour, pouring it in a thin stream so that lumps do not form and boil, stirring constantly with a whisk until the sauce thickens. Do not give to boil. At the very end bring almost to a boil and remove from heat. Lightly salt and pepper. Pour some Béchamel sauce on the greased with vegetable oil bottom of baking dish, put ready-made sheets of lasagna; Cooking they for this recipe does not require, so just stacked. Put meat filling on top of dough, generously pour bechamel sauce on top and sprinkle with grated cheese. Repeat layers until all ingredients have been used.

After the cheese, lay out a layer of dough, pour the Bechamel sauce, sprinkle with grated cheese and bake for 40 minutes in a hot oven (200 ° C) until a brown crust is formed. Remove the prepared lasagna from the oven, let stand 10 minutes, and then cut into portions. Enjoy your meal! Then we divide it into nine parts and roll each part into a thin layer with a thickness of no more than 1.5 mm. The layers are boiled in boiling salted water for ten minutes. Cooked dough strips stored in the freezer.

2. CLASSIC LAZANYA WITH MEAT AND MUSHROOMS

Ingredients:

300 g sheets for lasagna;
300 g of hard cheese;
300 grams of minced meat (pork or beef);
600 grams of tomatoes;
300 g of mushrooms;
1 onion;
2 cloves of garlic;
1/2 cup wine;
1 tablespoon of tomato paste or ketchup;
1 tablespoon dried oregano;
pepper, salt to taste.

For the sauce:
0.5 liters of milk;
50 g butter;
50 g of flour;
70 g Parmesan cheese;
salt.

Cooking:

When cooking classic lasagna, dough sheets can be made independently – they are prepared in the same way as homemade noodles. For speed, you can use special ready-made sheets for lasagna, which can be bought in the supermarket. The first step is to prepare the vegetables – peel the tomatoes and grate them, chop the mushrooms, chop the onions, and skip the garlic. Onions and garlic should be shifted to the pan and fry in butter. After 2 minutes, add minced meat and mix well. After that, add tomato paste, grated tomatoes and mushrooms to the mincemeat and fry until the liquid evaporates. At the end, add salt and pepper, remove the meat and vegetables from the heat and cool.

Next you need to prepare a sauce for lasagna. To do this, melt butter in a pan, add flour to it, fry the mixture slightly and pour milk in a thin stream. Boil the sauce for 15 minutes, after which you should add grated cheese and salt to it. Grease a baking sheet with butter and place on it sheets for lasagna so that one slightly “attacked” the other. On the sheets you need to put cooked meat stuffing and pour over the sauce. Cover the sheets with sheets and repeat the procedure. Thus, there will be several layers. Top lasagne should be covered with sheets and sprinkled with grated cheese. Lasagne with meat should be baked for 30 minutes in an oven heated to 220 degrees.

3. CLIMPS WITH CHICKEN AND MUSHROOMS

Ingredients:

Lasagna Sheets 250 g
Chicken fillet 700 g
Mushrooms 300 g
Tomatoes 500 g
Cheese 300 g
Onions 150g
Greens to taste
Vegetable oil to taste
Salt to taste
Pepper to taste

For the Bechamel sauce
Butter 100 g
Flour 5 tbsp.
Milk 1 l
Salt to taste
Pepper to taste

Cooking:

Finely chop the onion, chicken and mushrooms. In vegetable oil, fry onion until golden brown, add fillet, fry for 5 minutes. After that, add mushrooms, salt, pepper, fry for 15 minutes. Prepare the Beshamel sauce. Melt the butter, add the flour, lightly fry. Then pour the milk, salt and pepper, boil, stirring until the sauce thickens (it should resemble liquid sour cream in consistency). Tomatoes for a few seconds, dip in boiling water, peel, chop in a blender or grate. Finely chop greens, mix with tomatoes.

In a baking dish (size 17×25 cm and height 5 cm) lay out the lasagna sheets in one layer. Put half of the mushrooms and fillets on the sheets, pour half the sauce. Re-lay the sheets of lasagna. Put on them the remaining mushrooms with fillet, pour the remaining sauce. Lay out the 3rd layer of lasagna sheets. Put tomatoes on them and put in the oven. Bake at 180 degrees for 20 minutes.
Cheese grate on a coarse grater. After 20 minutes, sprinkle with lasagna cheese. Bake another 20-25 minutes.

4. LAZANYA VEGETARIAN

Ingredients:

Lasagna Sheets 250 g
Bulgarian pepper 300 g
Tomatoes 300 g
Eggplant 200 g
Squash 300 g
Celery stalks 150 g
Onions 150g
Cheese 200 g
Vegetable oil to taste
Salt to taste
Pepper to taste

For the Bechamel sauce
Butter 100 g
Flour 5 tbsp.
Milk 1 l
Salt to taste
Pepper to taste

Cooking:

Prepare the bechamel sauce. Melt the butter, add flour, mix well, lightly fry. Then pour a thin stream of milk, salt and pepper, boil, stirring until the sauce thickens (it should resemble liquid sour cream).

In a baking dish lay out the sheets of lasagna. Put half of the vegetable filling on the sheets. Brush with sauce. Lay out the sheets. Put the remaining stuffing. Brush with sauce. Lay out the sheets. Brush with sauce. Put in the oven. Bake at 180 degrees for 20 minutes. Cheese grate on a medium grater. After 20 minutes, sprinkle with lasagna cheese. Bake another 20-25 minutes.

5. CLEANINGS WITH ASPARAGES AND BESHAMEL SAUCE

Ingredients:

Asparagus: 500 gr
Milk: 370 ml
Butter: 100 gr
flour: 90 gr
Lemon juice: 3 tablespoons
Edam Cheese: 40 g (grated)
Parmesan cheese: 40 gr (grated)
Lemon zest: 1 coffee spoon (finely chopped)
Nutmeg: 0.5 coffee spoons
Salt
Hot pepper
Lasagna: 21 pcs (undigested)
Parsley (sprigs)

Cooking:

Peel the asparagus, cut it in half lengthwise and cook for 3-4 minutes in boiling salted water. Then get out of the pan and drain. Prepare the bechamel: in a saucepan of 75 gr. butter fry the flour. Little by little, stirring constantly, add milk and 400 ml. broth. Cook sauce over low heat for about 10 minutes, stirring occasionally. Season with salt, pepper and nutmeg. Mix half of the sauce with zest and lemon juice. Grease the baking dish. Pour lemon bechamel on the bottom of the form and put lasagna dough on it.

Put asparagus on the lasagna, add bechamel and cover again with dough. Repeat several times. Make the last layer of dough, drizzled with sauce and sprinkled with cheese, put butter pieces on top. Bake the lasagna in the preheated oven until golden brown and serve hot with parsley.

Categories:   Main Dish

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