Classic minced lasagna - 10 recipes at home

Minced lasagna is one of the most popular variations of an Italian dish that is easy to make at home. Both ready-made lasagna sheets and lavash, unleavened dough plates, pasta and even some vegetables can serve as dense layers between which the minced meat is laid. Minced meat can also be different: chicken, pork, pork and beef, etc.

The classic recipe for lasagna with minced meat in the oven

The main ingredients of this recipe are ready-made lasagna sheets and minced meat. For the filling, the traditional béchamel sauce is used, and the dish is baked under a layer of grated cheese. For baking, you need a baking sheet or rectangular shape.

Cooking time: 50-60 minutes

Servings Per Container: 8.

• 
  Chop the onion into cubes and sauté in hot oil.
• 
  Put the minced meat on the onion, stir and fry for 15-20 minutes. During this time, the liquid from the minced meat should leave, and it itself will acquire a brownish tint.
• 
  Separate the tomatoes from the skins. This process will be successful if you use a proven method: make cuts on the fruits, scald them with boiling water, and then calmly remove the skin and deal with the peeled pulp.
• 
  Place the cut tomatoes without the skin in a blender and puree them.
• 
  Put the tomato gruel to the minced meat, mix with it. Combine the mass with tomato paste, add the desired seasonings. It can be Provencal herbs, ground pepper, both black and red, oregano and others. Simmer the minced meat with tomato puree and seasonings for about 15 minutes over low heat.
• 
  While the filling is being prepared, make the filling sauce. Melt a piece of butter in a frying pan, mix it with flour, fry for a minute and start pouring in the milk, stirring rhythmically. The sauce should boil, after which the heat should be reduced and the bechamel should be boiled until thick for several minutes.
• 
  Grease a baking sheet or dish, add a small amount of sauce and place three lasagna sheets. You may have purchased a product that requires pre-cooking - this will be indicated on the package. Also, the sheets can be thick, then they can be laid out one by one. Spread some of the fill over the sheets again, and then cover with a layer of minced meat. So repeat sequentially until you have used all the sheets and minced meat.
• 
  Spread the last layer of sheets with sauce, sprinkle with grated cheese and put the dish to bake in the oven. The temperature in the oven is within 180 degrees, the baking time is about half an hour.
• 
  Cut the cheese crust lasagna into portions and serve with vegetables and your favorite drink.

Bon Appetit!

Lasagne with minced chicken and béchamel sauce

Minced chicken in this recipe can be used either ready-made or made with your own hands by chopping chicken fillet in a blender or meat grinder. The classic béchamel sauce is in perfect harmony with lasagna and chicken meat, the dish turns out to be satisfying, but does not leave a feeling of heaviness.

Ingredients:

• Minced chicken - 300 g.
• Lasagne - 1 pack.
• Onions and carrots - 1 pc.
• Tomato paste - 1 tbsp l.
• Garlic - 3-4 cloves.
• Butter or margarine - 100 g.
• Flour - 100 g.
• Cheese - 200 g.
• Milk - 400-500 ml.
• Salt, pepper, nutmeg to taste.

Cooking process:

1. Make a vegetable fry from chopped onions and carrots by holding them in a pan with oil for about 10 minutes with regular stirring.
2. Put the minced meat to the vegetables and fry with them until almost cooked. Then add the tomato paste, salt, garlic and seasonings and simmer for 7-10 minutes, making sure that the food does not burn.
3. Melt butter or margarine in a saucepan or saucepan. Turn on low power on the stove and add flour, stirring constantly.
4. Pour milk into the flour fried in butter, stir thoroughly so that no flour clots remain. When it starts to boil, stir the contents and keep on the stove to thicken.
5. Put lasagna sheets, filling and minced meat in layers in the prepared form. Grease the mold with oil before laying out. The last should be the lasagna sheets. You need to try to distribute the sauce so that there is a part left for pouring all the layers together.
6. Grate the cheese and sprinkle with lasagne on top. For piquancy, you can mix cheese with spices such as oregano or a mixture of Italian herbs.
7. Heat the oven at 180-200 degrees, put the lasagne inside and cook for 30-40 minutes. This juicy Italian dish goes well with fresh vegetables, green salad and light drinks.

Bon Appetit!

A simple and delicious recipe for lavash minced lasagna

Lavash is quite capable of replacing the classic lasagna sheets. With it, the dish cooks faster and turns out to be easier. You can use large sheets or cut them into pieces, thus varying the number of layers and the dimensions of the finished dish.

Ingredients:

• Minced meat - 500 g.
• Lavash - 3 sheets.
• Tomatoes - 7 pcs.
• Onions - 1 pc.
• Cheese - 200 g.
• Butter - 3 tbsp. l.
• Mozzarella cheese -150 g.
• Milk - 250 ml.
• Garlic optional.
• Salt and seasonings to taste.

Cooking process:

1. Fry the minced meat and onions in a pan. At first, it is better to do this without using a lid, so that excess liquid comes out, and the meat component and onions become crispy. After adding salt and spices, close the lid and simmer the contents for 7 minutes.
2. Peel the tomatoes immediately by scalding them with boiling water or remove them gradually, rubbing the tomatoes through a sieve or grater. You can use a blender. Squeeze the garlic into the tomato mass (or do not use it) and simmer the tomatoes in a separate container for about 15 minutes, you can add a little salt.
3. Weld the bechamel filling. Fry the flour in oil for a few minutes, then pour in milk, stir in the mixture and boil until thick.
4. Prepare a cheese layer in advance. Grate hard cheese until set aside. Cut the mozzarella into chunks and also push aside until use.
5. Put a sheet of pita bread in a mold, treated with butter on all sides and bottom. Then grease it with stewed tomato gruel. Then pour out some of the béchamel sauce and lay out a layer of minced meat. On top of the minced meat is a piece of grated cheese.
6. Repeat the layers in the same sequence. And on the topmost place tomato paste, béchamel and mozzarella pieces.
7. Turn the oven on 180 degrees. Cover with foil and bake for 20 minutes. Then continue to bake without foil for another 15-20 minutes. The lasagna will turn out to be delicious, aromatic, ruddy and incredibly tasty.

Bon Appetit!

Lasagne with minced meat and mushrooms at home

Any mushrooms you have will work for lasagna, preferably boiled ones. Fresh only mushrooms are suitable for roasting. The volume of the mushroom mass can be varied to your taste.

Ingredients:

• Minced meat - 500 g.
• Mushrooms - 300 g.
• Lasagne sheets - 1 pack.
• Tomatoes - 3 pcs.
• Onion - 1 head.
• Vegetable oil - 100 g.
• Tomato paste - 2 tbsp l.
• Salt and pepper to taste.
• Cheese - 300 g.
• Flour - 100 g.
• Milk - 700 ml.
• Butter - 70 g.
• Nutmeg - ¼ tsp

Cooking process:

1. Boil mushrooms (all except champignons) in salted water for 20-30 minutes, then rinse and dry. Depending on the size, cut into 2-4 pieces, and small pieces can be used whole. Fry in a pan. If you are cooking mushroom lasagna, rinse them well, cut them and fry them right away.
2. Saute the onion in half rings in sunflower oil, and then add the minced meat to it. Fry the onion and minced meat for 10 minutes without a lid, stirring a couple of times.
3. Remove the peel from the tomato in a convenient way for you: you can pour it over with boiling water and remove, or you can try it without using boiling water. Cut the tomatoes into several pieces and place them in the pan for the minced meat. Send tomato paste there. Put out everything for about 15 minutes.
4. Prepare the béchamel sauce according to the traditional technology: put a container with butter on the stove, add and mix the flour, pour in the milk and, stirring everything, cook the mass until the required thickness is reached. Add nutmeg to taste during cooking.
5. Put a layer of lasagna sheets in a deep and wide mold, oiled with oil. Top - béchamel sauce, and then - minced meat.
6. Put the sheets again in the next layer, then the sauce, and then the mushrooms. The last layer in the workpiece should be lasagna sheets covered with sauce.
7. Grate the cheese. You can take any hard cheese, but if you want a dish as close as possible to the original Italian cuisine, take Parmesan. Sprinkle the cheese over the top layer of the lasagna.
8. Bake lasagna with mushrooms in the oven for 20-30 minutes at 180 degrees. After removing from the oven, you can decorate the finished dish with herbs.

Bon Appetit!

Classic lasagna recipe with minced meat and cheese

Cheese plays the main role in this recipe, it is used in three types: parmesan, ricotta and mozzarella. Instead of béchamel sauce, the lasagne is filled with Italian marinara tomato sauce, which can be bought in the store or prepared at home.

Ingredients:

• Minced beef or pork and beef - 400-500 g.
• Lasagne (sheets) - 350-400 g.
• Marinara sauce - 800-900 g.
• Parmesan cheese - 50 g.
• Ricotta cheese - 450 g.
• Mozzarella cheese - 600 g.
• Garlic - 2 cloves.
• Olive oil, salt, pepper, oregano, parsley.

Cooking process:

1. Fry the minced meat in oil along with chopped garlic, oregano, pepper and salt.
2. Put the marinara sauce with the minced meat, mix the ingredients and keep in the pan for a few minutes until the sauce reaches the minced meat temperature.
3. Grate Parmesan and divide into 2 parts. Mix one half with crumbled ricotta cheese, set the other aside.
4. Cut the mozzarella into plates and leave aside for a while.
5. Line the mold with parchment or grease with oil and sprinkle with flour. Put part of the minced meat in the first layer.
6. Lay lasagna sheets on a layer of minced meat, then - part of the ricotta with parmesan and part of the mozzarella slices.
7. Repeat the layers again: minced meat with marinara, lasagna sheets, then grated cheeses and plates.
8. Cover the last layer of sheets with a thin layer of minced meat and finish laying the layers with cheese.
9. Put the lasagne covered with foil in the oven, turn on the 180-190 degrees mode and bake for 15 minutes. Then remove the foil, increase the temperature by 10-20 degrees and cook for another 20 minutes.
10. Serve the finished lasagne with chopped parsley. You can also use other herbs of your choice.

Bon Appetit!

Lazy minced lasagna - a simple and quick recipe

This recipe uses boiled pasta instead of lasagna sheets. You can cook such a dish from a mixture of different varieties of pasta. You can also use unclaimed pasta that has stood in the refrigerator.

Ingredients:

• Minced meat - 0.4-0.5 kg.
• Champignons - 250 g.
• Tomatoes - 200 g.
• Onions - 100 g.
• Cheese - 200 g.
• Pasta - 500-600 g.
• Flour - 70 g.
• Milk - 500 ml.
• Butter - 50 g.
• Salt, spices, vegetable oil.

Cooking process:

1. Boil pasta until half cooked, discard in a colander. It is recommended to take hard pasta and it is better if they are large curly. Spaghetti and lasagna noodles will not work.
2. Fry the minced meat with diced onions in a skillet for 10-15 minutes.
3. Turn the mushrooms into plates and fry separately. This will take just a couple of minutes.
4. Remove the skin from the tomatoes, cut them into cubes and add to the mushrooms. Season with salt and pepper, stir and keep in a skillet covered for 7-10 minutes.
5. Then mix the minced meat and the mass of mushrooms and tomatoes, simmer everything under the lid for 5-7 minutes.
6. Cook the sauce from flour, butter and milk. The sequence of actions is as follows: gradually add flour to the oil heated in a pan and stir it with a spatula. After that, slowly pour in the milk, providing the mixture with a uniform consistency by constant stirring. Be sure to knead the lumps if they do form. Hold the sauce over low heat until it acquires the desired thickness. Add salt and ground pepper to the sauce after boiling.
7. Grate the cheese with a grater. Any kind of hard cheese is suitable for lasagna; again, you can use a product that has stuck in the refrigerator.
8. Prepare a baking dish. You can use glass, metal or silicone. Any of them should be greased with oil before laying out the layers of the dish.
9. Place the pasta in the first layer. Sprinkle them with a little cheese, and then put some of the minced meat with mushrooms. Drizzle with sauce. Continue to lay out the layers in the same sequence until the products are fully used.
10. Sprinkle cheese on top and send to the oven. At a temperature of 180-190 degrees, bake the lasagne for 20 minutes. Serve the dish with fresh herbs or vegetables.

Bon Appetit!

Delicious zucchini lasagna with minced meat

This recipe is ideal for healthy eating and squash lovers. In such lasagna, the layers of dough are replaced by layers of vegetables, which makes the dish less nutritious.

Ingredients:

• Minced pork or beef - 400 g.
• Large zucchini - 2 pcs.
• Tomatoes - 2 pcs.
• Onions - 1 pc.
• Garlic - 3 cloves.
• Hard cheese - 200 g.
• Butter - 30 g.
• Flour - 70 g.
• Milk - 250 ml.
• Vegetable oil, salt, pepper, spices.

Cooking process:

1. Peel the zucchini from the unnecessary top layer and inner pulp with seeds. Cut them into long slices, preferably along the length of the lasagna baking dish, but not required. Fry the vegetables on both sides for a couple of minutes until they soften without falling apart.
2. Heat the minced meat. Fry it in a pan to remove excess liquid, add the diced onion and fry it with the minced meat too.
3. Put the tomatoes, peeled and cut into pieces, into the minced meat. Cover the container with a lid, simmer over low heat for 10 minutes. At the end of simmering, add chopped garlic. Balance the taste in terms of the amount of spices and salt.
4. Prepare the sauce for pouring the lasagna. Pour the flour fried in butter with milk and create a homogeneous mass from all the components, reminiscent of sour cream in density. To do this, it is enough to hold the sauce on the fire for 5-7 minutes after boiling.
5. In a mold protected from sticking with oil or parchment, begin to lay the layers of lasagna. First - a layer of zucchini, followed by a minced meat filling and a part of the sauce. So repeat until you run out of products.
6. Grate the cheese and sprinkle it over the top of the layered dish. Bake the lasagne at 180 degrees for 20 minutes. After turning off the oven, hold for another 10 minutes and serve in portions. Creamy garlic sauce and fresh bread are suitable for zucchini lasagne.

Bon Appetit!

Step-by-step recipe for cooking lasagna in tomato sauce

The sauce for this dish is prepared on the basis of tomato juice, but you can also use fresh tomatoes, chopped in a blender. In lasagne, tomato notes will prevail, and a cheese crust will give a creamy flavor.

Ingredients:

• Lasagne plates - 1 pack (300-400 g.).
• Minced meat - 500 g.
• Tomato juice - 0.5 l. or tomatoes - 700 g.
• Cheese - 300 g.
• Onion - 1 head.
• Garlic - 3 cloves.
• Vegetable oil, salt, pepper, basil.

Cooking process:

1. The first step is to prepare the tomato sauce. To do this, take half a liter of tomato juice, pour it into a saucepan, boil, and then evaporate a little for 10-15 minutes. Add dried basil to it. If you use tomatoes, you need to remove the skin from them, pass through a blender, and then place in a pan and simmer for 10-15 minutes over low heat. Then season with salt and basil.
2. Fry the minced meat in a frying pan with small onion cubes. If the minced meat is dry, you can pour in a few tablespoons of water and simmer it under the lid. At the end of cooking, add chopped garlic, salt and pepper to the minced meat, make sure there are enough flavor enhancers.
3. Grate cheese on a coarse grater and set aside. Since it is needed not only for sprinkling the top, but also for the layer, its volume can be increased.
4. Grease a deep thick-walled mold with oil. Lay out the lasagna plates, then a few tablespoons of sauce, then mince and a thin layer of cheese. Continue this alternation until the stock of products runs out.
5. Sprinkle the cheese lasagna on top and pour over the remaining sauce. Bake the dish for 25-35 minutes in the oven at 180-190 degrees. Serve with your favorite vegetables - fresh or pickled.

Bon Appetit!

Homemade eggplant lasagna with minced meat

In this recipe, the lasagna plates are replaced with layers of eggplant. Since this vegetable goes well with all the ingredients in lasagna, the dish is delicious. An important point in its preparation is the preparation of eggplants, the removal of excessive bitterness from them.

Ingredients:

• Eggplant - 0.4 kg.
• Tomatoes - 0.3 kg.
• Onions - 0.1 kg.
• Minced meat - 0.5-0.6 kg.
• Cheese - 200 g.
• Basil, oregano, marjoram - ¼ tsp each
• Salt, pepper, vegetable oil.

Cooking process:

1. Before cooking, cut the eggplants into longitudinal plates 2-3 mm thick. Put them in a bowl of water, add salt and leave for 20-30 minutes. At the end of the specified time, rinse the eggplant plates removed from the salt water. Let them dry, and then fry in a pan so that they become transparent. It is important not to overexpose the vegetable in the pan.
2. Do minced meat: fry it with onions until golden brown and moisture evaporates. Add a little salt and pepper - it is better to make up for the lack of these components at the end of cooking.
3. Cook tomato filling. To do this, prepare the tomatoes: remove the skin from them, chop them in a blender and boil them in a container under the lid for about 15 minutes. Add basil, oregano and marjoram to the sauce, as well as garlic passed through a garlic.
4. Put a layer of eggplants in a dish prepared for use in the oven. After that, distribute part of the minced meat over it and pour some tomato sauce.
5. Repeat the sequence of laying out the layers several times, and cover the last with thickly grated cheese. If you like more calories, you can "draw" a mayonnaise mesh before the cheese layer.
6. Bake the eggplant lasagna for 30 minutes in the oven at 180-190 degrees.

Bon Appetit!

How to cook minced lasagna in a slow cooker

In a multicooker, lasagne is prepared quickly and simply, the only caveat: it is difficult to pick up the sheets in the shape of the bowl of the unit, but they can be broken. The rest of the recipe is almost no different from the classics. It also uses minced meat, a mixture of cheeses and Italian herbs.

Ingredients:

• Minced beef - 500 g.
• Lasagne plates - 400 g.
• Onion - 1 head.
• Tomatoes - 300 g.
• Garlic - 3 cloves.
• Sugar - 1 tsp
• Tomato sauce - 100 g.
• A set of cheeses: mozzarella, ricotta, parmesan - 150 g each.
• Italian herbs - 1 tsp
• Salt, olive oil, pepper.
• Parsley greens.

Cooking process:

1. Before sending the lasagna ingredients to the multicooker, you need to prepare some foods. So, the minced meat must be fried in a pan with onions for several minutes without overcooking it. Place the garlic, salt and Italian herbs in the pan. Turn off the stove and let the meat stand while the tomatoes are cooking.
2. Pass the tomatoes through a blender.Whether it is necessary to first remove the skin from them - decide for yourself. Still, in a blender, it will be crushed as much as possible and is unlikely to spoil the consistency. After the tomatoes need to be put in a frying pan with minced meat. Turn on medium heat, add a spoonful of sugar and simmer the mixture under the lid for 15 minutes.
3. Crumble the ricotta cheese and mix with grated Parmesan and finely chopped parsley.
4. After greasing with oil, pour a few tablespoons of tomato sauce into the multicooker bowl (you can use ketchup).
5. Line the bottom of the bowl with lasagna plates, breaking some of them to form a solid layer.
6. Then lay a layer of minced meat with tomatoes on the plates.
7. Grate the mozzarella or cut into strips and place a layer on the minced meat, then sprinkle with ricotta with parmesan and herbs. So repeat the layers several times. Finish the styling, of course, with cheese.
8. Set the "Baking" mode in the multicooker. Close it with a lid and cook lasagna for 40-45 minutes at a temperature of 120 degrees.
9. Serve lasagna with chopped herbs in portions.

Bon Appetit!