Italian cuisine is notable for its brightness, spiciness, abundance of seasonings and the ability to transform almost any dish of your own. How many types of pasta do you know? Do not run to check with the cookbook, just remember how many varieties of pasta exist and how many sauces you can think of them - would be a fantasy. In this article we will study various recipes cooking lasagna. In fact, it is the same paste with a variety of fillers. And, although the Greeks invented this multi-layered meat “cake”, it has long been “legalized” in Italy and is considered a national symbol.
Despite the complexity, lasagna cooking is easier than it seems. To spoil it, even if the culinary experience is not rich, is actually unrealistic if you strictly adhere to the rules and do not rush.
Minced meat, mushrooms and cheese - this is the filling that is recognized as traditional. It is also the basis of the bolognese sauce. As refueling relies exclusively bechamel. Total three components required to create a "business card" cooks sunny Italy: "floors" of dough, filling and sauce.
Lasagna dough made in sheets
Important nuance: Take flour only from durum wheat. Pay attention to the labeling of products when purchasing, the desired one is marked with the letter "T".
So, a list of products to do your own lasagna dough,
- Flour - 600 g;
- Eggs - 3 pieces;
- Oil (preferably olive oil) - 60 ml;
- Boiled water (cold) - 120 ml;
- Salt (to taste).
Add eggs to flour, pound carefully. Salt, pour water and oil, mix. So that the dough does not tear, and then it is well baked, roll a ball out of it, cover it with a damp towel (you can food film) and leave for half an hour, right on the table. Some push it closer to the source of heat, so the mass is more "volatile".
Divide the ball into three equal parts and roll each roll with a rolling pin into layers, one and a half to two millimeters thick. Cut them into as many sheets as there are “floors” you plan to build in a casserole, and give them an hour to dry. For the greatest effect, cover them with a towel.. As you can see, the recipe for dough for lasagne is simple, and the active cooking time is a maximum of thirty hours. In the breaks, while it is insisted, you can do the rest of the components.
Stuffing and additives inside
Even being classic, the composition of the interlayer is different. Meat lasagna is so called because it is based on minced meat: pork, beef, individually or mixed. There are mistresses adding ham or chicken liver, but it is rather a free impromptu than a “classic of the gastronomic genre”.
The homemade lasagna recipe is the same in one place - it is recommended to use only Parmesan cheese.
The hardest of all varieties. It can not be cut, just rub. That is why Parmesan is used only as an additive to pizza, pasta, soups.
The main advantage of this variety is its unique taste, with a subtle nutty note in the bouquet. Its saturated pungent aroma will allow you to cook lasagna at home on your own, no worse than in a restaurant.
Cooking stuffing and laying layers
To build layers in this Italian gastronomic masterpiece rely in strict accordance with the recipe, otherwise the dough sheets will turn out to be either too hard, or vice versa - extremely soft.
Lasagna bolognese, in other words, the central filling for pasta, is prepared from the following products:
- Stuffing (any) - 700 gr;
- Fresh tomatoes (it is allowed to replace canned in own juice) - 4 pcs.
- Parmesan - 150 gr;
- Mushrooms (fresh or canned) - 300 gr;
- Dry wine (red or white, by preference) - half a cup;
- Tomato paste - 2 tbsp. spoons;
- Greens: parsley, basil;
- Teaspoon thyme;
- Freshly ground pepper;
- Bulb (medium size);
- 2-3 garlic cloves;
- Tablespoon dried oregano (forest mint).
Cooking lasagna at home can not do without a bunch of seasonings, if the task is to achieve exactly the same taste as professional chefs, and not get a bland likeness.
In accordance with some recipes, to properly cook lasagna with minced meat, meat stew It is necessary to extinguish in advance before the main assembly.
Then a richer taste and aroma is provided. However, this does not matter, it depends on the availability of free time and personal desire. Start cooking meat sauce for lasagna better - with vegetables. Tomatoes should be dipped in boiling water for a couple of seconds, so it is easier to remove the skin.
If you chose a lasagna bolognese recipe with canned tomatoes - then just take off their skin. Next, using a mixer, turn vegetables into a homogeneous mush.
Want something interesting?
Finely chop the onion, chop the garlic with a press and fry everything, to a light golden color. We send mince there and fry for about five minutes.
At least put in a saucepan (it is better to cook in it, and not a pan) tomato gruel, chopped mushrooms, tomato paste and simmer until the evaporation of the juice. A couple of minutes before removing the pour wine and pour the spices.
And the final component of this multi-tiered snack is a dressing. In the preparation, there are also small differences, in some recipes it is advised to add Parmesan cheese in it, and not meat stuffing. In others, nutmeg is excluded from the list of products.
The basic recipe for a bechamel sauce for lasagne includes the following ingredients:
- Milk - liter;
- Flour - a quarter cup;
- Butter (butter) - 100 g;
- Nutmeg - a quarter of a teaspoon;
- Salt, pepper (by eye).
If, nevertheless, decide to add parmesan once more to the lasagna recipe with minced meat with bechamel sauce, then grate 100 grams, not more. And then there will be an extremely thick and viscous mixture.
So, refueling. Melt butter in a pan, add flour and fry. Pour in the milk slowly, constantly stirring so as not to form lumps. Boil for 10-15 minutes, until thick. For half a minute before removing from the fire, pour all the seasonings and cheese (if you still decide not to exclude it).
Determine immediately how many layers you want to "lay." Do not strive to impress the guests with the height of the “cake”. Lazanya with minced meat is a fairly voluminous snack and if you overdo it with the “floors”, then there is a risk that you will not be able to fully enjoy the exquisite food.
In boiled water you lower for 2-3 minutes a sheet for lasagna - strictly one by one. Then immediately from hot to cold. This is necessary so that the paste is not torn, elastic and not hard.
Smeared form butter, or you can have a white sauce (as bechamel is popularly known), place the finished sheet on the bottom, spread the bolognese evenly on top, and finally a layer of bechamel. Further - by the same principle. The last leaf is covered only with white sauce and sprinkled with cheese chips.
According to any lasagna recipe with minced meat at home, the oven must be preheated to 200 degrees.
Classic lasagna with minced meat and mushrooms will be ready in half an hour. Serve with heat, with heat, dividing into portions.
What can be used instead of the test
The kitchen is a place where the interests of different countries harmoniously combine. Culinary and gastronomical. Without long negotiations, you can achieve important results - change the taste of the dish, turning it into a kind of symbiosis of national traditions and reduce the cooking hours.
Use pita or tortilla
A vivid example of this is lasagna made from pita with minced meat. Thin Armenian cake does not spoil the uniqueness of the national Italian masterpiece, but successfully complements it.
In addition to replacing the usual pastry with a flour product of Armenian cuisine, the rest of the products are the same as in traditional recipe lasagna with minced meat in the oven.
Pita bread is laid on the bottom of the pan, already smeared with bechamel sauce - on the standard sequence of laying layers. The oven at the time of completion of the assembly just warmed up to the position of two hundred degrees. We put inside, we get in half an hour.
This manufacturing method is also known as "lazy lasagna". Like the recipe, which will be discussed in the next paragraph.
Quick cooking pasta
How to cook lasagna at home quickly, while not changing the main set of products? The solution is simple - note the pasta.
The scheme of action is the same as in the traditional recipe, only as a "basis" for the casserole used horns, spirals, snails - almost any kind of these flour products. Lasagna is baked from pasta for 20 minutes.
Lasagna recipe in a slow cooker
Each housewife's kitchen is rich in household requisitions, from the refrigerator to the coffee maker. For those who have long forgotten about the oven, and uses modern technology - a lasagna recipe in a slow cooker.
This "fabulous little hills" allows you to shorten the time as much as possible and not to conjure over food the whole evening. Many hostesses even advise not to cook the filling, but to lay it raw, asserting that everything is cooked perfectly! Unless bechamel need to cook according to the rules.
Equally tasty is obtained with the finished pasta, and with the dough, made personally, and with pasta. Having decided on the "base" of the snack, lay the levels according to the standard scheme described above.
All added, set the mode "baking", time - 60 minutes. If you want the meat to be softer, and the layers of dough are well soaked with juice - give preference to "stewing", also within an hour.
Good advice: if you use foil or a baking sleeve, it will be easier to take a snack from the bowl.
Fantasies on the Italian theme: changing the filling
That this multi-layered casserole is good, that the composition can be adjusted at will and possibilities. For example, if there is no minced meat in the refrigerator, and to pamper yourself than to be refined, you want to make lasagna with chicken and mushrooms.
For this you need a pound of boiled chicken white meat, the same by weight of mushrooms (mushrooms or truffles), two types of cheese (mozzarella and parmesan), 200 ml. cream (maximum fat content), seasonings, olive oil.
Fry mushrooms a little, pour a little water and cook until done. Finely chop the chicken, throw the meat to the mushrooms, pass 5-10 minutes together, pour the cream into the mixture, boil until thick.
You can prepare chicken and mushrooms separately. Then they will have to be laid a little differently.
To save time, you can use the purchased dough or packaged pasta - sold in all stores. Faster and if they do not boil before baking. Bechamel is done by tradition.
Pour the sauce at the bottom of the mold, put a sheet or more on top, depending on the size of the dish. Further assumed several options layer. You can first apply the dressing, followed by the filling, sprinkle it with grated cheese.
If the chicken and mushrooms in separate bowls - combine them as you like. Drag layers in different order, one on another or on different "levels" of the test. Do not forget to soak the final layer of bechamel and fill it with cheese "sawdust".
Ready-made design to bake in the oven, preheated to 200 degrees. Remove after 40 minutes. Serve hot.
Vegetable Lasagna for Vegetarians
If meat is excluded from the diet for any reason - you can cook vegetable lasagna. With zucchini, eggplant, potatoes, broccoli, zucchini, cabbage or white cabbage - the range for selection is wide.
The originality is different recipe, using ricotta cheese and walnuts. You will also need the usual lasagna spices and two medium eggplant. Define the proportions yourself, but you should not abuse the cheese, otherwise you will lose the flavor of vegetables.
Eggplants, wash, cut, sprinkle with salt and leave for a quarter of an hour to well soaked. Then rinse, fry, as usual, for 2 minutes on each side, wait until the oil drains.
Chop the onions with garlic, pass in the same pan as the eggplants, until golden brown. Add a mixture of tomato gruel and seasonings. Stew for ten minutes without stirring.
Now the nuts. Clean, rinse with boiling water, chop with a blender. Ricotta cut into cubes.
In cooking pasta, nothing changes - we drop it briefly in boiling water and, in contrast, we shift it into ice water. “Levels” with a stele in the following order: two lasagna leaves, tomato sauce, eggplants, ricotta, nuts are put on top, everything is poured with grated Parmesan cheese and bechamel is poured. The procedure is repeated until it ends. vegetable stew. 10 minutes are given for baking, in an oven heated to 180 degrees.
It turns out delicious and healthy dish, which will appeal not only to vegetarians.
Cooking lasagna at home is easy enough. In order to make such a dish, it is not necessary to knead the dough on its own and thinly roll the layers, because you can buy them already in finished form.
photo and step by step recipe
Necessary products for hearty meals:
- low-fat beef - 200 grams;
- low-fat pork - 200 grams;
- bulbs large - 2 pieces;
- hard cheese ("Russian" or "Dutch") - 230 grams;
- ripe tomatoes large - 3 pieces;
- salt, black pepper, dried dill - add to taste;
- thick sour cream - 200 grams;
- fatty cream - 150 ml.
Meat processing
You can cook lasagna at home from any meat. We decided to use mixed mince from lean pork and beef. They need to be washed, and then grind in a meat grinder.
How to make meat sauce for dishes
Before home, be sure to make a fragrant, juicy and very tasty sauce. To do this, chopped meat must be laid out in a deep saucepan and simmer in its own juice for a quarter of an hour. After the broth has slightly evaporated, add finely chopped fresh tomatoes and onions. Also to these components it is desirable to pour a small amount of drinking water. This will make the filling more juicy and liquid. In this composition, the sauce is recommended to simmer on low heat for half an hour. Gradually, it is necessary to add dried dill and black pepper to it. When the meat is completely soft, it must be removed from the heat and cool slightly. 
Dish formation
To cook lasagna at home and at the same time do not do the foundation yourself, you need to buy it in finished form. Such sheets before the formation of the dish is better to boil a little. Therefore, they should be dipped in boiling salted water and kept in it for literally 3-5 minutes. After that, you need to take oil and put it on the base layers in one layer, then cover them with ¼ of minced meat, cover it with grated cheese and place the purchased sheets of dough again. This procedure is recommended to be repeated 3-4 times. It should be noted that in the upper part it should be located chopped meat. It is necessary to pour cream sauce, for the preparation of which you want to mix the cream, sour cream and spices. In conclusion, it is desirable to cover the layered dish with grated cheese.
Baking dishes in the oven 
Cooking lasagna in the oven preferably about 60 minutes. Before you get such a dinner, it is recommended to taste it. If the layers become completely soft, then lunch can be safely cut into portions, and then carefully removed from the mold and placed on plates.
How to serve at the family table
Now you know how to properly cook minced meat and cream sauce. Such a dish is very satisfying, so it’s advisable to present it to the table not with wheat bread, but with fresh salad and raw vegetables, seasoned with sunflower or olive oil.
Lasagna is a wonderful and very favorite dish in our family. It is not only tasty and beautiful, but also a favorite dish in the biography
well-known to all the cat Garfield, it is also quite simple in execution (although, at first glance, you will not tell). It is enough to cook it once, then you can have little to stop, except for counting the number of calories in one serving of this delicious culinary dough, milk sauce and ground beef.
What I love lasagna for is the fact that lasagna is a truly super dish that allows you to cook a real holiday dinner from what is in the fridge, because there can be almost any filling (only milk sauce and cheese). Instead of minced meat, you can take chicken or replace it with eggplants or mushrooms, you can cook lasagna with salmon, shrimp, feta and spinach, pumpkin, zucchini. Variations - countless! And yet, it perfectly withstands heating (and therefore, you can immediately cook a lot and enjoy two days in a row).
I propose to cook the most simple, classic version of lasagna with minced meat.
You will need:
500 g ground beef
- 1 onion (finely chopped)
- 2 cloves of garlic (chop)
- 450-500 grams of tomato sauce (you can cook it yourself from the pulp of tomatoes, garlic, onions and spices, but now in the winter, when really delicious tomatoes not found in stores, and even true Italians do not disdain packaged tomato pulp, lasagna much better get from the finished tomato sauce)
- 2-3 items of l. butter (about 60-70 g)
- 2-2.5 st.l. flour
- 4 glasses of milk
- 1 tsp. grated nutmeg
- salt pepper
- 150-200 g of hard cheese (parmesan, grana padano and the like)
- 12-15 sheets of lasagna (dry)
The preparation of lasagna is not as complicated as it first appears and consists of three stages. First, the bechamel sauce is prepared, fry minced meat with onions parallel to it, and then simmer it in tomato sauce, and, finally, we collect our lasagna from ready-made sheets and all of the above, pouring layers with delicious grated hard cheese.
1. To make bechamel sauce, heat the butter in a saucepan, gradually add flour to it, constantly stirring the mixture to prevent lumps. A mixture of butter and flour will quickly thicken, so the milk that we will add to this mixture must be prepared in advance and stand not far away. If you have time, heat the milk, if not, then it can be so, just the time for boiling the sauce and its further preparation will need much more.
2. As soon as you have mixed all the flour in the butter, start pouring the milk little by little and constantly stir the mixture. When you add all the milk, reduce the heat (if the milk was cold, do not reduce the fire, but first bring the mixture to a boil, stirring so that the sauce does not burn, and then reduce), lightly salt it, add the nutmeg and simmer the sauce over low heat 15 minutes. It will have to thicken and acquire the consistency of liquid sour cream (it helps to understand very well whether the sauce is ready or not, test with a spoon — dip a spoon into the sauce and look at the convex side if the sauce drains from it without covering the surface of the spoon with a thin layer so he is still e not ready and need to boil down further).
The sauce must be constantly stirred, otherwise it will begin to burn slightly from below and this will not only spoil the taste of the sauce itself, but will also force you to spend a lot of extra time to wash the pan from the burnt remains.
3. Along the way, with bechamel sauce, prepare meat stuffing (this is quite real, the main thing is not to forget to stir the sauce, however, if you are cooking lasagna for the first time, it will be safer to cook everything separately). To do this, fry the minced meat until half cooked in a frying pan in vegetable oil, kneading it with a fork (4-5 minutes), add to it finely chopped onion and garlic and cook another 3-4 minutes. After the minced meat and onions / garlic you have fried, add the tomato sauce to them, bring it to a boil. Cook under the lid for 15 minutes (I also add dry basil in large quantities (1-1.5 tsp), it significantly enriches the taste of the finished filling), then remove the lid and boil the sauce until thick (the ground meat should not float in the sauce) .
When the desired consistency is achieved, add salt, pepper and, perhaps, sugar (!) To taste (sugar is necessary to balance the taste, sometimes tomatoes can have quite tangible acidity). The filling is ready!
4. Preheat the oven to 200 C.
5. Now will collect our lasagna. Grease the form (it should be deep, at least 5-6 cm. Depth) with butter, then pour a small amount of sauce on it.
Put dry lasagna sheets on bechamel sauce a little overlap each other.
6. Put the minced meat in tomato sauce over the dry sheets of lasagna and level it. Sprinkle minced cheese and apply bechamel sauce on top of the cheese (it should be added so that the sheets can be soaked with it and cooked when baked in the oven, if you add too little, the edges of the lasagna are too dry, and if you touch with the sauce, then the whole dish it will "float" in it, so be careful, trust your intuition).
7. Top the sheet with a sheet of lasagna richly grease with bechamel sauce (you still have it, right?) And sprinkle with cheese generously. Before you put the lasagna in the oven, let it stand for 5-7 minutes.
8. Bake the lasagna in the oven for 20-25 minutes (follow the figures on the package with dry sheets of lasagne, they can be different). If lasagna starts to blush too quickly from above, cover it with a sheet of foil (just do not press it from above, otherwise the cheese will stick to the foil and the appearance of the lasagne will be irreparably damaged).
9. After you get the lasagna out of the oven, let it stand for 5-10 minutes before cutting and serving (do not worry, it will not cool, if you are concerned, cover the lasagna with foil).
Enjoy your meal!
Lasagna with minced meat is a traditional dish of Italian cuisine. Today this dish is very popular in Russia.
It is impossible not to fall in love with her! And this love begins with the first piece! The dish is going as a designer. Layers of lasagna leaves alternate (to taste and composition as any other pasta) with juicy minced meat and sauce, most often with Bechamel. There are many types of lasagna. And today, we will cook, perhaps, the most popular type.
At first glance, the dish may seem complicated and time consuming. In fact this is not true. The dish is cooked simply, but it will take a little more time to cook it than we would like. But know, the result is worth your time! We offer classic recipe lasagna with minced meat at home.
If you have not tried this dish - lasagna with minced meat, then it's time to do it at home! So, first you need to buy lasagna leaves. They are sold in any large supermarket. The price range is quite wide, so you can always find exactly what you can afford. Lasagna leaves can be prepared by yourself at home.
Lasagna is the perfect lunch or dinner for the whole family. It will be a great main course. holiday table and the perfect treat for a friendly gathering.
A set of products for cooking lasagna with minced meat at home:
- 8-12 leaves of lasagna (depending on size);
- 250 gr. hard cheese;
- 500 gr. ground beef (best mixed: pork + beef);
- 5-6 tomatoes;
- 2 medium onions;
- 2 cloves of garlic;
- greenery;
- 3 tbsp. vegetable oil;
- salt;
- pepper.
For sauce "Bechamel"
- 800 ml. milk;
- 90 gr. butter;
- 90 gr. flour;
- nutmeg on the tip of a knife;
- salt.
Step by step instructions for cooking the dish "Homemade lasagna with minced meat":
How to cook lasagna with minced recipe with step by step photos at home. Onion cut into cubes and fry until golden brown in a small amount of vegetable oil.
Add the stuffing, salt and pepper. Close the pan with the lid and simmer until tender. Stir periodically.
Peel tomatoes and rub on a coarse grater or finely chop. Add to minced meat, mix and simmer another 10-12 minutes.
Add chopped greens, garlic and hot peppers. We give boil for 1 minute.
Cooking bechamel sauce.
In a saucepan, melt the butter.
Pour the flour and mix thoroughly.
Carefully, in a thin stream pour in the milk without ceasing to mix. The sauce should be homogeneous. If the lumps are still formed, you should punch the prepared sauce with a blender or rub through a sieve. Salt, pepper, add nutmeg.
Prepare the leaves of lasagna. Be sure to read the instructions on the package. Some leaves must be boiled or boiled for a few minutes.
I will use lasagna leaves, which do not need additional heat treatment.
So, the stuffing is ready, the sauce Beshamel is ready - go to the next stage. We collect our lasagna.
Spread a couple of spoons of Bechamel sauce on the bottom of a deep pan, then spread the lasagna leaves. This is what should be folded lasagna with minced meat, as in the photo:
The next layer is minced meat, then a few spoons of Bechamel sauce. Sprinkle with grated cheese on top.
We alternate layers. The final layers should be lasagna leaves, bechamel sauce and cheese. Homemade lasagna with minced meat is almost ready.
Shipment form with lasagna in an oven heated to 180 ° C and bake for 45-50 minutes.
Before use, ready-made lasagna should be slightly cooled so that the layers “stick together” to each other. We hope you enjoy our step-by-step lasagna recipe with minced meat. Prepared and cooled lasagna divided into portions right in the baking sheet. Using a wide and flat blade, transfer to a serving plate. Decorate with greens and serve! Other lasagna recipes with minced meat, photos, you can find in the appropriate section on our website.
Incredibly delicious!
Enjoy!
Lasagna Recipe with minced meat and mushrooms with bechamel saucefinished dough
Lasagna is one of the most popular Italian dishes in the world. She is so easy to prepare and versatile in terms of product use, that a rare hostess can resist making this recipe on a daily or holiday menu.
Required Products:
- sheets for lasagna - 500 grams;
- stuffing (better beef - not so fat) - 400 grams;
- onion or leek - 1 stuff;
- fresh champignons - 250 grams;
- olive oil - 50 ml;
- garlic - 3 cloves;
- any cheese (preferably hard) - 100 grams;
- basil, salt pepper.
For bechamel sauce:
- milk - 500 ml;
- butter - 100 grams;
- flour - 20 grams
- spice.
Recipe:
Chop the onion, garlic and herbs. Mushrooms clean and cut into cubes. Mushrooms will be softer if you pre-boil them. On olive oil Fold onion, garlic, mushrooms and stew for 5 minutes under a closed lid on a low heat. In the resulting mass, add the stuffing and fry thoroughly. Enter tomato mixture, spices, season with greens and leave to stew for 40 minutes.
Cooking bechamel sauce, which will make the lasagna juicier and softer:
Flour fry in melted butter. Separately boil the milk, season with nutmeg and bay leaf. Let the mixture stand for 10 minutes, remove the bay leaf. We put milk into the flour, constantly stir the mixture, do not let the sauce run away. Bring to a boil, salt.
Preparation of lasagna on the test:
Lubricate the butter baking mold, lay out the first layer of dough, minced meat, sauce. And so, alternating, lay out until there is no last layer. Spread it and sprinkle with grated cheese. Baked dish in the oven, heated to 180 °, about 40 minutes.
Before serving, lasagna can be decorated with greens.
Classic Lasagna Bolognese with minced meat at home
This is a recipe. classic version dishes that are very popular in Italy.
Ingredients Required:
- sheets for lasagna - 250 grams;
- parmesan - 150 grams;
For the Bolognese sauce:
- average carrot - 1 thing;
- large onion - 1 thing;
- celery stalk - 1 thing;
- minced meat - 600 grams;
- dry red wine - 150 ml;
- canned or fresh tomatoes - 400 grams;
- salt pepper.
For bechamel sauce:
- flour - 50 grams;
- butter - 50 grams;
- milk - 700 ml;
- nutmeg.
Recipe:
Preparation of Bolognese sauce for lasagna:
Carrots, celery and onions finely cut and fry in olive oil. After that, add the stuffing and fry thoroughly. We introduce red wine and let it evaporate. Add tomatoes, spices. You can add 10 grams of sugar - tomatoes will not sour. The sauce is cooked on low heat for about two hours. It is necessary to stir it regularly and sometimes remove the cover.
Preparation of bechamel sauce for lasagna:
In a saucepan with melted butter, pour the flour and bring to a boil, stirring the mixture. Pour in milk, add nutmeg, bring to a boil. Without stopping stirring, cook for 5 minutes over low heat. The sauce must remain fluid.
Cooking lasagna at home:
How to cook homemade dough for lasagna you already know. We rub cheese on a small grater. We grease the baking pan with butter and put a little Bolognese sauce on the bottom, then Béchamel. Cover with dough and alternate: Bolognese, Béchamel, cheese, dough. The optimal number of dough layers is 5-6 pcs. Sprinkle the last layer of cheese is not necessary - a hard crust is formed.
We bake lasagna with minced meat in the oven for 20 minutes at the maximum temperature, then another 20 minutes at a temperature slightly lower.
