For many housewives, lasagna is a refined and tasty, but very complex dish. To prepare the filling and dough for the leaves - all this takes a very long time. That was the situation until recently. Today, preparing delicious lasagna is quite simple. To do this, it’s enough to prepare a suitable filling and use the ready-made Barilla sheets.
Lasagna Barilla
A gourmet dish such as lasagna can be prepared for dinner with your family or offered to guests at the festive table. Lasagna with minced meat is a very tasty and satisfying dish. If you plan to cook this dish to please yourself and your loved ones, be sure to use the ready-made sheets for Barilla lasagna.
Required Products:
- Minced meat - one and a half kilograms.
- Eggs - four pieces.
- Mozzarella cheese - five hundred grams.
- Finished leaves for Barilla lasagna - thirty-two pieces.
- Onion - two heads.
- A mixture of dry Italian herbs - two teaspoons.
- Garlic - five cloves.
- Ricotta cheese - seven hundred grams.
- Tomato paste - four hundred grams.
- Salt - two teaspoons.
- Tomato sauce - three hundred grams.
- Parmesan cheese - two hundred grams.
- Olive oil - three tablespoons.
- Fresh parsley - four tablespoons.
- Ground black pepper - half a teaspoon.
Cooking
When preparing Barilla lasagna, it is necessary to strictly follow the recipe and sequence. Fry the peeled and diced onion in a pan with sunflower oil until slightly golden. Then add the garlic passed through the garlic and stir, fry for another five minutes.
Put mixed minced meat in a pan, pour dry Italian herbs, pepper, salt, mix well and fry on low heat. Next, gradually put the tomato in a pan and stir. Then pour the tomato sauce and mix thoroughly again. Reduce the heat to the smallest and simmer for forty minutes under a tightly closed lid. Remove from heat. The minced meat for Barilla lasagna is ready.
Cooking sauce
Now you need to cook a white cheese sauce. Why it is necessary to pass mozzarella cheese through a grater and set aside. In a suitable bowl, place ricotta cheese, eggs and grated Parmesan cheese. Sprinkle with fresh chopped parsley, pepper and mix very well until smooth. White cheese sauce is ready.
Stuffings of minced meat and white cheese sauce for lasagna with minced meat "Barilla" are prepared, and you can start forming lasagna. At the bottom of your chosen refractory form, place evenly a layer of meat sauce, which is covered with ready-made leaves from Barilla. Put a third of the cheese sauce on top and level. Next is a layer of minced meat. Sprinkle grated mozzarella on the grater. Cover with prepared leaves that need to be spread with the second part of the cheese white sauce and sprinkled with mozzarella cheese.
Then again the finished leaves and a layer of the third part of the cheese sauce, on top of which spread the minced meat evenly. Cover the minced meat with prepared sheets for lasagna from the manufacturer "Barilla" and again a layer of minced meat. At the end is a layer of mozzarella cheese. All layers of Barilla lasagna are laid out. It can be placed in an oven preheated to one hundred and ninety degrees. Bake for about 45-50 minutes, until the barilla prepared according to the recipe is covered with a golden crust. Chopped lasagna and serve a tasty, aromatic and fairly satisfying dish to the table with a light salad of fresh vegetables and a glass of red wine.
Lasagna with Bechamel Sauce
The following ingredients will be required:
- Sheets of Barilla lasagna - twelve pieces.
- Flour six tablespoons.
- Parmesan cheese - two hundred grams.
- Minced meat - seven hundred grams.
- Butter - one hundred grams.
- Onion - two heads.
- Milk - one liter.
- Dolmio sauce - two jars.
- Ground pepper to taste.
- Salt - one teaspoon.
Cooking process
First you need to cook minced meat for lasagna with Bechamel sauce. To do this, peel the onion heads, rinse and finely chop into cubes. Pour sunflower oil into a deep frying pan, put on fire and heat. Put chopped onion in it. It is not necessary to fry the onion strongly, as it will also be cooked with meat. After the onion gains a slightly golden color, immediately place the minced meat in the pan. Salt to your taste and pepper.
Stir onion with minced meat and fry until all the water has evaporated. Minced meat in the process of frying should acquire a gray tint and become friable. When the mince is almost ready, put the Dolmio sauce into it from the jars and mix. Extinguish under a closed lid for another ten minutes and remove from heat. The minced meat for lasagna is ready.
Cooking Bechamel sauce
Try using a slow cooker for this. The sauce in it is prepared very quickly. Place butter in a multicooker bowl and melt it. Then pour the wheat flour into the melted butter and mix immediately. As a result, lumps should form, which need to be slightly fried. After the flour and butter are fried, you need to pour milk very slowly, with a fine stream, into them. The main thing is not to forget while stirring the sauce all the time. Only in this case the Bechamel sauce will turn out without lumps. The consistency of the sauce should be similar to thick sour cream. The filling for Barilla lasagna, the recipe of which is in front of you, is ready.
Grate Parmesan Cheese. Cover the baking sheet with baking paper and grease with oil. Lay ready-made leaves for Barilla lasagna on the bottom, onto which lay a layer of minced meat and evenly distribute over the entire surface of the leaves. Next, completely cover the layer of minced meat with a layer of thick Bechamel sauce, which is abundantly sprinkled with grated Parmesan cheese. Repeat this sequence of laying out twice more. The final top layer must be crushed parmesan cheese.
Lay the layers of lasagna with Bechamel sauce and place in the oven, preheated to one hundred and ninety degrees. Bake until fully cooked for about 35-45 minutes, until the crust is browned. Turn off the heat and allow the lasagna to cool in the oven. Then carefully cut it into portions. Fragrant, soft inside, with the taste of the filling soaked in the taste of climbing, this is a wonderful hearty dinner for the whole family.