Classical lasagna along with pizza is a real traditional Italian dish, as well as the culinary symbol of this state. In appearance, the dish is an original cake in which special sheets perform the function of cakes, and bechamel sauce combines them together, complementing with aroma and delicate taste. How to cook tasty and mouth-watering classic lasagna step by step, we will tell in our article.
History of Lasagna
Initially, the word "lasagna" was used to define dishes, according to a translation from the Greek language - the so-called hot plates. For the Romans, lasagna was understood as cauldrons in which porridge was cooked. However, after many years, having gone through various semantic transformations, the meaning of the word was transformed and acquired a meaning that is understandable in our time.
The recipe for classic lasagna is familiar from a long time. Previously, it was cooked in a pan, placing stews or bechamel sauce together with grated cheese on top of sheets of thin dough. A little later, the inhabitants of Poland changed the form of serving and called the Italian dish lasagna.
An obligatory attribute of modern classic lasagna is an amazing sauce, which can be purchased at the supermarket or prepared independently, which does not require much effort or time. A detailed description of the preparation of the sauce can be found in the recipes of Italian dishes presented by us.
Useful Tips
During the preparation of classic lasagna for novice housewives, who are always afraid to spoil the taste of a new dish for them, several debatable questions may arise regarding the correctness of the selected components. We will try to figure out what can affect the taste of the Italian dish.
- In the event that ready-made purchased sheets are taken as the basis for lasagna, you need to carefully read the instructions, perhaps they should first be dipped in boiling water.
- An excellent substitute for tomato paste is fresh tomatoes.
- To make the lasagna juicy and well soaked, do not save on the amount of bechamel sauce.
Before using lasagna, it must be allowed to stand for a while, so that all layers stick together better and it is convenient to cut into pieces.
Classic Lasagna Step-by-Step Recipe
Cooking a traditional Italian dish for the first time can take at least half a day. This is due to the fact that in addition to cooking the lasagna itself, it is necessary to devote a lot of time to the components of the dish, namely: prepare the sauce and thin sheets of dough. However, it's worth it. The dish turns out juicy, nutritious, nourishing, and also divinely tasty.
Such products are useful for the test:
- egg - 1 pc.;
- flour - 300 g;
- vegetable oil - 2 tbsp. l
For filling:
- minced meat - 350 g;
- tomato paste - 3 tbsp. l .;
- onion - 2 pcs.;
- cheese - 150 g.
For the sauce:
- butter - 120 g;
- cream - 300 ml;
- flour - 1 tbsp. l
How to make the sauce?
To start cooking classic lasagna (photo of the dish is in the article), you need to prepare the ingredients for bechamel sauce. To do this, melt the butter by adding cream, flour, and also some spices to it. As a rule, ground nutmeg is taken for this, but you can also stop at oregano or basil. After this, the future sauce is thoroughly mixed until the lumps of flour disappear in it. In the event that when using the listed ingredients, bechamel is too fat, you can replace the cream with milk.
In addition, to enhance the taste of the sauce, depending on the preferences of the cook, chopped garlic and a little pepper are also used.
Practical part
Preparation of lasagna should begin with the preparation of the test. To do this, mix ingredients such as flour, salt, egg, water and a small amount of vegetable oil. After obtaining a homogeneous mass, the batch should be laid out on a table sprinkled with flour and for some time mash it with your hands so that it does not stick to the palms of your hands. Then you need to cover it with a towel and leave for half an hour.
This time should be devoted to the preparation of the filling. Grind the prepared onion into small cubes and fry in vegetable oil until half ready, then add the minced meat to the onion. Stew for 3 minutes and grind all large pieces of meat with a spatula. Then put the tomato paste in the pan and bring everything to a boil.
After a certain time, you must return to the test. It should be rolled into 3 equal parts with a thickness of about 2 mm and cut off the edges according to the size of the pan, from which another similar layer should be obtained.
After this, you can start forming lasagna. For this, the bottom of the pan should be smeared with bechamel sauce, then lay the first sheet and place the third part of the minced meat on top of it. Next is again a layer of sauce, which is covered with grated cheese. So all layers are repeated in turn 3 or 4 times, depending on the received number of rolled sheets. The top of the lasagna is covered with bechamel and a thick layer of grated cheese. This masterpiece of Italian cuisine is baked for 40 minutes in the oven.
Classic Lasagna recipe with photo
If you cook a dish based on this version of the recipe, the lasagna turns out to be quite satisfying, mouth-watering and unusually tasty. As a rule, many housewives prefer meat filling, but it can be varied with vegetables, fish, and also mushrooms with olives. The resulting dish is great for lunch and dinner. In your home country, classic lasagna is served as a first course. It is more convenient to cook it in separate portions.
Such components are useful:
- minced meat - 350 g;
- lasagna sheets - 500 g;
- carrots - 1 pc.;
- onion - 1 pc.;
- cheese - 250 g;
- flour - 3 tbsp. l .;
- cream - 450 g;
- wine - 180 ml;
- butter - 65 g.
Preparation of sauce and lasagna sheets
The process must begin with the preparation of the ingredients. To do this, melt butter, flour and cream in a saucepan. Stir the contents thoroughly so that no lumps form.
Acquired formations must be boiled for about 5 minutes. The water in which they will be boiled, it is necessary to salt and add a little vegetable oil to it.
Step by step recommendations
Cooking an Italian popular dish needs to start with chopping onions and carrots. Then the vegetables need to be fried in a preheated pan until half cooked, after which add minced meat and mix all the ingredients. When frying, you need to constantly stir until the contents become light brown.
At the time when the juice leaves the meat, you can pour a little red wine into the pan. Next, the filling should be put out until the alcohol completely evaporates. The next stage is the addition of tomato paste or chopped canned tomatoes to the minced meat (the paste should completely cover the future filling). The contents should be brought to a boil, salt, pepper, add bay leaves and leave to simmer for 45 minutes.
After the allotted time, it is necessary to begin the formation of classic lasagna. To do this, carefully grease the baking tray with oil, then put on the bottom the first prepared layer of sheets for lasagna, the third part of the filling, a little bechamel sauce and grated cheese. Repeat steps 3 times. The top of the national Italian dish should be smeared with a layer of sauce and strew with grated cheese. Bake the dish for 20 minutes in a preheated oven at 200 ° C.