A small guide on how to make lasagna yourself

Have you tried to cook lasagna? But at least they heard a word? If yes, then for certain it caught the Italian origin. While all is true. Without a doubt, everyone who has a TV has a familiar word, because in the West the popularity of lasagna is comparable to the popularity of newfangled sushi and ubiquitous pizza: it is prepared by the whole family, served on a festive table, cut into pieces, laid out on plates and enjoyed with pleasure. And many of our fellow citizens have already accustomed to the word, and have tried, and even learned how to cook this dish on their own. Many, but not all. So let's go into all the details, what is it, what does it consist of, how to make lasagna and what to serve.

Pedigree

The origin of this dish and its name will be interesting to all who decided to introduce it into the diet of their family and find out how to make lasagna, so that everyone ate and praised.
So, we are obliged, most likely, to the Italian word lasagne - "big, wide noodles". Traditionally , lasagne sheets are prepared from the same test as noodles, but it needs to be cut into large rectangles. A factory product, as a rule, has a corrugated structure. Before making lasagna, these sheets need to be boiled in salted boiling water, and afterwards to form a finished product from them, interlacing the filling and pouring sauce.

Delicious lasagna: species diversity

With what only do not prepare this dish! It can be meat and fish, lean and vegetarian, almost any. Therefore, probably, lasagna has so many admirers. Traditionally, this word is only half the name, and the second part should characterize the filling: lasagna with bacon, lasagna with broccoli, etc.

Shall we try to cook it? Selection of ingredients

Well, let's take a chance? Do we make lasagna at home? Everything will turn out, the main thing is to follow the prescription and for the first time do without experiments. You will be surprised, but it may well turn out that all the necessary products for this foreign gimmick are in your fridge! Yes, yes, no avocados, capers and artichokes - we need flour, milk, tomatoes, minced meat and other absolutely "Soviet" products. It is believed that problems can only be with sheets. Did not find - no problem, you can make a dough for homemade noodles, roll out and bake. But in recent years, this semi-finished product is available in every supermarket, so try to walk carefully through the department of pasta.

How to cook classic lasagna ? Recipe for beginners

We will need:

A small bundle of sheets (250 or 275 grams), 700 grams of veal minced meat and the same number of peeled tomatoes, a bulb, a pair of garlic teeth, ¾ liters of milk, a handful of flour, a piece of butter and a little olive, a pair of peppers (rotundas or Bulgarian) Cheese "Parmesan" and "Cheddar" - 200 g, spices (oregano, ground muscat, basil, rosemary, black pepper). Oh, yes, and salt, of course!

How we will do:

1. First we prepare the Bolognese sauce.

We will heat up the olive oil in a skillet. Load the chopped garlic, finely chopped onions and chopped peppers. Fry until the roots are browned. We will salivate and pepper. We will add raw forcemeat and carefully razumnem. When it becomes gray, sprinkle oregano. After 5 minutes, we introduce tomatoes that have been broken by a blender. Season with rosemary.

2. Prepare béchamel sauce with cheese.

We will dissolve in a frying pan or wok butter. Add the flour to the butter, gently mix it and fry it to a light golden hue. We remove the oil and flour mixture (the culinary specialists called it "py"). Slightly cool. In a separate frying pan, heat the milk (1 glass) and add "py" (1.5 tbsp) into it. Right in the same bowl with a wooden spatula we'll blend the mixture so that there are no lumps. Bechamel is cooked on the lowest heat so that it does not burn out. Add the rest of the milk. We mix and pour finely grated cheese. Remove from the fire, cool.

3. How to make lasagna.

Let the oven warm up to 220 ^o C. Pour the bottom of the baking dish with béchamel sauce. We lay out sheets on it. We cover them not too thickly with Bolognese sauce. We put the sheets over it again. In this way we make only 5 layers. The last portion of the Bolognese sauce is additionally sprinkled with grated Cheddar cheese. We'll cover it with a sheet, grease it with bechamel and cover it with Parmesan. And we will bake for about half an hour, pre-covered with a lid or covered with a sheet of culinary foil.