Lasagna al forno

Lasagna al forno

Category: Meat dishes

Ingredients
Lasagne Plates (it took me so much, will depend on the shape)	about 12 pcs.
Minced meat	300-400 g
Onion	1 head
Garlic	2-3 slices
Tomatoes in their own juice in slices	300 g
Red wine	0.5 tbsp.
Mozzarella	200 g
Parmesan (or other hard cheese nothing bad will happen if you replace it. Personally, this time I put the sbrynts, because parmesan cheekily weakened before when the thought of climbing came to mind)	50 g
Salt, pepper, oil for frying
Italian herbs
For Bechamel sauce:
Milk	3 tbsp.
Wheat flour	3 tbsp. l.
Butter	4 tbsp. l.
Heavy cream (you can not take, I never add them)	0.5 tbsp.
Salt, white pepper, nutmeg

Cooking method

• So, we fry in oil lightly (until soft) diced onions, to it garlic, chopped in the same small cubes, then add the minced meat and quickly brown it until brown crusts over high heat. Then add the tomatoes, cut into pieces, wine (it usually takes me more than half a glass, and I pour what happens - white or red), pepper, salt, basil, thyme, oregano (of your choice) and simmer for 1.5 hours on the smallest heat ...
• Prepare the sauce: fry the flour in oil until browning, pour in warm milk a little and stir well (I always use a whisk, otherwise the pieces of flour float and stir is all a problem). After boiling, cook for another 7 minutes. After that, remove from heat, add nutmeg, salt and pepper and let cool. The mass is obtained with the consistency of thick jelly. I prepare the sauce just as I put the meat to stew. For the remaining time, the sauce has time to become just warm. Fine.
• Put a couple of tablespoons of the filling in the form on the bottom and distribute. This is mainly to prevent the dough plates from sticking to the bottom. At first, I tried it several times, then it's difficult to scrape off. Next, collect the lasagne. Put the dough plates, half the filling, one third of the sauce, one third of the Parmesan, cover with the second layer, the second half of the filling, one third of the sauce, one third of the Parmesan. Spread the top layer, on it the remaining sauce, all the mozzarella and the remaining parmesan. I put spinach sheets in the middle layer (green dough. Just for beauty.
• Wrap with foil and in the oven for 20 minutes at 200 gr. Then open and another 15 minutes - to brown the cheese. All!
• 

Note

Who doesn't know lasagna? Yes, everyone knows, I think. And who doesn't love? We don't have such people in our family. How can you not love meat with pasta? And there are a bunch of options for this recipe. You can experiment by adding vegetables, lard, bacon, etc.

So, making it is not so difficult and it's a classic. I took as a basis the recipe from the Gastronome's book "About Pasta". It was he who was at hand. the fact is that I myself have been cooking for a long time by sight, but you cannot describe it as "a pinch of that, two of this, but such a good piece of cheese!" It is necessary to somehow describe it humanly, so that it was clear.

Now you can grab forks-knives, glasses and wine and quickly to the table - to absorb and bliss.

I really want to try it, but I can't make up my mind. It seems very time consuming and long, and I am not very friendly with béchamel sauce, all lumps are obtained

No, not at all time consuming, to be honest. It's hard when there are many operations and everything is new, but it is worth doing it once and you will "get it". Frying garlic onions is easy. Add minced meat and fry quickly too, then add tomatoes-wine-spices and forget about meat for 1.5 hours. Can be 1 hour.

Sauce. I fry the flour in a small frying pan, and then put it in a saucepan and pour it over with milk.Pour almost all of the milk into the flour at once. The sauce will stay warm for now. Take a blender right there and mix for 10 seconds. You will not have a single lump. I did this until I got a smooth sauce. You can add milk to the end, add gas and cook.

I love lasagna very much. Only I have four layers of dough and three layers of meat filling. And I don't cover it with foil, I'll have to try. It bakes better this way, right? I'm not against garlic and onions, but Italians don't use them in lasagna. There is a minimum of onion in Italian cuisine. A friend lives in Italy, she is married to an Italian, she says, she spends a maximum of half a small onion per week.

I don't even know how much onion they consume, to be honest. But in such lasagna I met onions almost always. Only they do not abuse it: a small head or half a head.

Or maybe it also depends on the region? They have a very different cuisine in different areas. Maybe someone knows better, tell me.

Cover with foil so that everything is well steamed. And then it won't take long to organize the crust.

Oh, Chuchelka, I missed your brand new recipe.
I love lasagna too. Did it 4 times. Most of all I liked with chicken and mushrooms. I did it with pork - it turned out a bit fat.

[Iriska]

Iriska

She's so beautiful. And the cheese is clearly not mozzarella. Something like Russian or Lambert. Or was I wrong? Yes, pork is somehow not very good for lasagna, beef (veal) is preferable.
The recipe, of course, is not a branded one, but everyone has long known, but very tasty ...

I asked a girl on another forum about the consumption of onions by Italians (she is married to an Italian, her mother-in-law, who is from Sicily, taught her to cook). She said that they consume mainly for sauces, tomato pastes (every self-respecting housewife, in her words, has 6-7 jars of sugo pomodoro in her house), salads. These are mainly red onions. Therefore, it cannot be said that there is a minimum of onions in their kitchen.

Still, it's insanely delicious. With the new oven, I do not cover it with foil, as it has a steam program for casseroles. At first, it creates a decent humidity so that the top layer does not dry out, and only then the steam drives out and bakes the top. Homemade pasta, rolled on a dough rolling machine.

How delicious it is! I just want to move the plate closer and work with a fork! Natasha, and what size of form does this amount of products go? And tell me about the dough - the recipe, how thick did you roll, boil it beforehand?

[Nata91]

Nata91,

My form is 35 cm long and 25 cm wide. But it is possible and less, there will simply be more layers. It's even better for lasagna. She rolled it out like on manty. I have this three. Not thin and not thick. Not to show through. Fresh pasta is never boiled. It is enough to pour the béchamel sauce over each layer and, most importantly, the topmost one. The sauce and cheese should cover the top layer of the pasta so that the pasta can be "steamed" under the cheese and sauce (in short, cooked, not dried) and that's it.

Yeah, Natasha, everything is clear. Thank you!

Nata, as they say in Italy X - Belissimo
everything is clear as always, even cooking is not scary, thanks

Urgent, suck! In what order to collect? Minced meat to the bottom first? Then dough, minced meat, sauce, cheese. Repeat until it's over. Top with sauce, mozzarella, cheese. So, no? It comes to assembly and I'm stuck.

Next, collect the lasagna. Put the dough plates, half the filling, one third of the sauce, one third of the Parmesan, cover with the second layer, the second half of the filling, one third of the sauce, one third of the Parmesan. Spread the top layer, on it the remaining sauce, all the mozzarella and the remaining parmesan.

The bottom layer is dough.

[Masyusha]

Masyusha, El, look above. Put a couple of spoons of the filling on the bottom. Is it minced meat?

Nata puts some minced meat on the bottom to prevent the dough from sticking to the bottom. I have a glass mold with a non-stick coating, so I have the bottom layer of dough

glass form with non-stick coating

Wow! how is it?

Urgent, suck! In what order to collect? Minced meat to the bottom first? Then dough, minced meat, sauce, cheese. Repeat until it's over. Top with sauce, mozzarella, cheese. So, no? It comes to assembly and I'm stuck.

I see. that I was late. but at the bottom I put a couple of tablespoons of minced meat and spread it. This is to prevent the sheets of dough from sticking tightly to the bottom of the mold, so that they have a "non-sticky pad" in the form of "crumbs" of minced meat))). In general, the bottom layer is dough. Three tablespoons of minced meat is not a layer, this is exactly what I wrote)).

Wow! how is it?

So

Nata, sorry for the flood

[Masyusha]

Masyusha,

Wow. I have never seen such people!

I bought it from Lenta several years ago. I often bake pies and cook lasagne in it. Nothing sticks and the cover is like new

as they say in Italia X - Belissimo

In Italy they say buonissimo

In short, here

For some reason, the top layer was not baked as beautifully as Tusya's, but still beautiful. The children ate in silence. She asked "Well, HOW?" In response, MMMMM Apparently the tongue was swallowed. The husband grabbed a piece on the run and said: "Something tasty. I don't understand." It tastes good to me too 😋. Thank you

[iris. ka]

iris. ka,

Juicy? Let them eat from the heart. This is sooo delicious!

[Elya]

Elya, I haven’t seen anything like it either, maybe because I’ve never been in the feed)))
Nat, here I am considering the starting photo and it seems to me that there are two layers of paste there, no?
And then I'm aiming specifically, I'm now with a dough roll)))

[eye]

eye,

No, Tatyan, this is most likely a cut at the place of the overlap of the sheets, that's why it happened. I put it in one layer, but with a little overlap so that there are no holes.

I congratulate you sooooo on the dough roll !! This is such a thing. Fresh pasta in 5 minutes and the taste is fabulous. We just ate an hour and a half ago. The dough just lies in the refrigerator, you take it out, roll it, in parallel, the pot of water is already on the fire, everything boils - you cut it and throw it away. Boils for 3 minutes - he drained the water without fanaticism, threw grated cheese on top, Art. l. dry white wine, freshly ground pepper from the mill, a couple of tablespoons of cream, mixed and on plates (preferably warmed up) to eat right there. Pasta doesn’t like to wait: it cools down and intensively absorbs the sauce. Tanya is the dump of the tower, believe me !!

I was just starting to stare at Phillips (pastamaker), but quickly changed my mind. The same dough, but in a different shape. Meaning? In addition, every time you knead and wash the device. Here I mixed it once and lay in the refrigerator for 10 days.

Natasha, what recipe do you use for making sheets? There is a dough rolling machine, I want to roll my own. My son loves lasagna, and I'm even lazy, although there is nothing complicated.

[ksyusha1997]

ksyusha1997,

Here, anyone !! I have been doing it for a long time as it comes into my head)). The standard proportion (for you to guide) is 1 egg (large eggs, CO) per 100 g of flour (I have flour: durum + up to 30% by weight - BC). If it's just water, then 50g of water per 100g of flour. A large egg turns out to be heavier than 50g, but it also has a different density, it is more viscous.

Accordingly, take 1 egg for 200 g of flour and add anything instead of the second: kefir, onion juice, white wine, water. Is the principle clear? Colored paste is also prepared: one egg, and instead of the rest of the liquid (depending on the amount of flour) - spinach (mashed potatoes), boiled beets (mashed potatoes) or tomato paste.

Do not be afraid of her. This is a very simple dish. Try different ones.

Thank you, Natasha! Yes, I'm not afraid, I do .... sometimes! From purchased sheets, but now having a dough rolling machine is a sin to buy them!

Tusik, suns, thank you for the recipe and accompaniment!
everything turned out in the end, my ate and praised, but I don't understand cyrano, yes, not Italian, probably patamushta
if in the induction cache, then it is not successful to use a whisk, I will try with a flexible nozzle for the future, as a result, the blender saved from lumps.
and with rolling it is convenient, yes, it will be necessary to try the current thinner, 3 thick, as it seemed to us.
ch-t didn’t take a picture ... in the oven with such bubbles she went up the top, right from a man’s fist, beautiful, yes

[eye]

eye,

Tan, I do the same. This is normal. I cook from time to time, I ate for pleasure, everything is cool, very tasty, but ... I won't eat it every day. I can even for several days in a row. But then I want borscht, a cutlet with mashed potatoes and sauerkraut. Precisely because we are not Italians)). Eating habits are included in us from childhood, there is nothing to be done. There are so many delicious and wonderful things in Italy, but I can't eat all this for more than 7-10 days. Someone else's food. even pizza, even prosciutto, etc. While driving from the airport I call my mother and say: cook potatoes and fire a cutlet !!!)))

Natus, tell me, can you collect it for lunch, leave it for 5 hours on the balcony and bake it for dinner, do you think?

[eye]

eye,

It seems to me that it will swell .. I mean, the layers of paste will absorb all the liquid, become bloated ..

I won't be tada, I was afraid of that too ...