Italy ... How many pleasant associations there is only one name for this magical southern country! Cuisine, culture, wine, traditions, language - everything is so harmonious and poetic that there are more and more people wishing to at least a little touch to the Italian flavor.
Italian cuisine is especially popular all over the world - aromatic, heady and amazingly tasty. Pizza, pasta, spices, sun olives and tomatoes. There are so many varieties of just one pasta that you won’t remember everything. Cannelloni, spaghetti, lasagna, cappellini, papardelle and other specific names, which can be counted about a hundred. Moreover, they can be of various shapes and colors. No wonder Italians were nicknamed "pasta".
Lasagna with minced meat has received wide distribution and approval around the world for its satiety and the ability to display culinary imagination unlimitedly - the recipe is quite simple and at the same time refined. This casserole is made from flat rectangular pasta with various fillings and bechamel sauce. The main ingredients of lasagna are minced meat, tomatoes and cheese.
Italians simply adore wine, which goes well with all kinds of pastas. They drink it at almost any meal and regardless of the time of day. In this warm country, grapes are warmed year-round by the caring southern sun, due to which great wine is obtained. Lasagna with minced meat, the recipe of which is passed down from generation to generation, is ideally complemented by the tart and rich taste of dry red wine.
Lasagna with minced meat, the recipe for which we will consider today, is a dish that can be served for breakfast, as well as for lunch or dinner. The calorie content of this dish is easily overlapped by its fullness, since one small piece is enough to feel full.
Lasagna with minced meat: recipe
We present you the recipe for the classic Bolognese lasagna. To prepare a delicious and fragrant casserole, take:
- lasagna pasta - 400 grams;
- pork or chicken meat (the second is less calorie) - 500 grams;
- olive oil;
- slightly overripe tomatoes - 4 pieces;
- one red bell pepper;
- mozzarella cheese - 300 grams;
- basil, thyme, a little nutmeg and any greens.
For Bechamel sauce we need:
- milk - two glasses;
- butter - 100 grams;
- flour - 3-4 tablespoons.
We take the largest and deepest pan, warm it well and pour olive oil. Then we spread the minced meat and fry it, constantly stirring, so as not to stick together and not to burn. Salt, pepper, add spices. Then we cut the tomatoes and peppers into small pieces and send them after the minced meat. Mix everything, add a little water or tomato juice, cover with a lid and simmer for 20-25 minutes. Meanwhile, boil the pasta in salted water in a volumetric pan, as they are quite large. Cook no more than 5-7 minutes.
At the same time we are preparing white sauce. Melt the butter in a saucepan, mix it with flour and lightly fry it (until golden brown). Heat the milk in the microwave and gradually add to the flour and butter, gently stirring. When pasta and minced meat are ready, we begin to collect our lasagna in layers. Three grated cheese. Alternate pasta, minced meat, sauce, cheese until the ingredients run out. Top with the remaining sauce and sprinkle with cheese. We send to the oven for half an hour. Decorate the finished lasagna with fresh herbs. Cooking does not take much time, and the result is worth it. The scent literally drives you crazy.
Lasagna with minced meat is a classic and basic recipe, which can easily be supplemented with many other ingredients: mushrooms, vegetables, seafood. For example, lasagna with minced meat and mushrooms at least tasty and aromatic, and vegetable lasagna is an excellent outlet for lovers of vegetarian food who wish to diversify their diet.