Lasagne with minced meat and bechamel sauce - how to prepare lasagna with minced meat at home, step by step recipe photos
Ricotta, paella, lasagna - name something which, as much soul trembles. And in fact, as you will understand - quite simple and the products and technologies of cooking dishes. Yes, a little unusual components and Cooking techniques, but in general - nothing extraordinary. Tasty, satisfying and simple enough to prepare a traditional Italian meal!
Today we are ready to forgive - or rather, classic Italian lasagna with minced meat. But let's start with the bechamel sauce.
How to make bechamel sauce for lasagna
The most simple, basic, sauce recipe uses the hostess if you decide to make a lasagna with minced meat. To prepare the classic bechamel sauce you need: about half a liter of cold milk, 2 tablespoons of flour, 50 g butter, nutmeg, salt - everything!
In a saucepan dissolve the butter. We give him a little boil to evaporate all the moisture.
In the boiling oil add flour and begin to fry it with constant stirring.
At the end of frying flour and butter should purchase a light beige color, and a very nice nutty smell.
Translate burner over medium heat and, stirring constantly trickle begin to pour cold milk. When the sauce is brewed to the desired thickness (about as a liquid sour cream), salt, add a pinch of grated nutmeg and stir. All basic bechamel sauce ready.
In the process of cooling, the sauce thickens slightly, there is nothing to worry about. But there is another unpleasant moment - the formation of foam on the surface, which will give structure sauce lumpiness. This should be avoided. If we are not going to use bechamel immediately, literally within the hour, you need to put directly on the surface of the sauce a plastic bag or a piece of edible film and spread it, drove all the air bubbles. This "sealed" until the sauce will use uniform, gentle, without any film.
How to cook the dough for lasagna at home
Next lasagna component - the dough. In principle, the dough for lasagna somewhere sold in dried or frozen form, but for me, what first look pastry shop, then spread out of dough shells some puzzles, easier to knead the unleavened dough and then naraskatyvat seams so much and what is necessary.
Generally used for lasagna is not our dumplings dough, and so-called phyllo dough, which we will prepare and in the bread maker (can be in a food processor, but you can hand).
The pan breadmakers pour 200 g of water, 1 egg, 2 tbsp. l. vodka or 1 tbsp. l. salad vinegar (6%) and lemon juice, and 1 tbsp. l. vegetable oil. Pour 1 hour. L. salt, 0, 5, Art. l. sugar and 500 grams of flour, knead the dough, wrap it in plastic wrap and send in the refrigerator for a gluten maturing.
filo dough dumpling different from great tenderness and elasticity, it can not even roll out and stretch his arms to transparency. On the portion of the filling and the sauce that we have planned, the test would be a bit much, but it rests tomorrow it will be possible to make strudel or banitsa.
How to make stuffing for lasagna
And now, finally, we got to the meat filling.
We need: mixed minced meat, onion, celery, carrots, vegetable oil, tomato and red wine. Well, spices, of course: a salt with Provence herbs, a mixture of peppers and dried basil.
In a couple of tablespoons of vegetable oil (olive oil from the Italians, and us, and refined sunflower goes well) fry until golden finely chopped onion, carrot and celery.
We spread the stuffing in the pan, fry.
Pour chopped tomatoes, fry.
Pour half a glass of dry red wine, salt, pepper. Since we have lasagna on the classic Italian recipe, try to create an aura of Mediterranean flavors, using Provencal herbs, basil and wine. When the wine has evaporated, the filling is ready, start to collect lasagna.
How to make lasagna with minced meat
Shape, lightly grease with vegetable oil. Roll out a thin flat cake dough slightly larger than the diameter of the bottom of the mold. Put the cake in the form of more or less straighten it.
We spread 3-4 tablespoons béchamel on the cake and smeared it exactly.
We spread one third meat, flatten.
Sprinkle with minced any grated hard cheese.
Further, history repeats itself: to put the cheese cake, smear béchamel, spread the stuffing, sprinkle with cheese. To make it easier to spread gentle thin dough, I advise you to fold it in four, and then expand the place and spread.
The last layer put the dough and fill it with the remains of béchamel.
liberally sprinkle finely grated cheese and bake set (in multivarku, aerogrill, oven) for 45-50 minutes at a temperature of 180-200 ° C.
Tasty homemade lasagna with minced meat and bechamel sauce ready! It can be eaten hot or cold, can generally lasagna slices wrapped in plastic wrap, freeze, and get, reheat in the microwave and then enjoy its tenderness, if necessary, satiety and aroma!
And the lasagna can be made with fish, seafood and mushrooms. Need to try. ????