How to cook lasagna ok google. Delicious homemade lasagna, recipe with photos. Lasagna with chicken

Lasagna is an Italian dish, pasta in the shape of a flat square or rectangle with filling and bechamel sauce. Remember the legendary cat Garfield? If he wasn’t eating lasagna, he was constantly thinking about it.

Recently, Biscuit has also been dreaming about this dish, so he got hold of a real recipe for delicious lasagna originally from Bologna. In today's article I will share it with you.

• dry pasta sheets – 6-10 pcs.
• hard cheese – 300 g

For the Bolognese sauce

• minced beef and pork – 600 g
• tomato – 6 pcs.
• dry wine – 100 ml
• garlic – 2 cloves
• onions – 2 medium
• parsley or basil - a couple of sprigs
• butter – 2 tbsp.
• vegetable oil – 4 tbsp.
• salt, pepper - to taste

For the Bechamel sauce

• milk – 800 ml
• flour – 100 g
• butter - 100 g
• nutmeg (you can use bay leaf)
• salt, black pepper - to taste

Cooking time

• Ingredient preparation time: up to 30 minutes
• Cooking time: up to 60 minutes
• Total time: 1 hour

Lasagna recipe

Bolognese sauce

1. Wash the tomatoes, make cross-shaped cuts and place them in boiling water for 2 minutes.
2. Then submerge them in ice water and remove the skin. Grind in a blender.
3. Peel and chop the onion (the smaller the better).
4. Squeeze 1 clove of garlic and chop the greens.
5. Pour vegetable oil and butter into a frying pan and fry the onion, seasoning with pepper and salt.
6. Add chopped garlic and fry it for a couple of minutes.
7. Place the onion and garlic in a separate bowl.
8. Next, place the minced meat in a frying pan and fry until cooked (over medium heat). The minced meat should be kneaded with a wooden spatula to prevent lumps from forming.
9. Add fried onions with garlic and tomatoes to the frying pan with minced meat. Stir.
10. Pour in the wine. Simmer for 3 minutes. and don't forget to stir periodically.
11. Add salt and pepper and leave to simmer covered for 20-30 minutes. on low heat.
    A little secret from the cook: for a piquant taste, you can add a little sugar and 1 tbsp to the sauce. tomato sauce.
12. Remove the sauce from the heat, add chopped herbs and garlic (1 clove). Stir. Cover with a lid and set aside.

Other recipes use carrots and peppers. Biscuit tried different versions of lasagna, but advises doing without them.

Bechamel sauce

1. Melt the butter in a frying pan and fry the flour in it until golden brown, stirring constantly.
2. Reduce heat to low, add milk a little at a time and stir.
3. Salt and pepper the entire contents, add a pinch of nutmeg. You can add a pinch of grated cheese and stir well.
4. Bring to a boil and remove from heat.

Lasagna with minced meat is an amazingly tasty Italian dish that has received recognition throughout the world. Very satisfying, made from layers of dough and layers of meat or vegetable filling, with Bechamel sauce. The process of preparing such lasagna with minced meat is not at all complicated.
Lasagna is perfect for any holiday or Sunday dinner.

Ingredients for classic lasagne

For the Bechamel sauce
100 g butter,
2 tbsp. l. flour,
0.7 l milk,
2.5 g nutmeg,
1 bay leaf,
salt and white pepper to taste.
You also need an appropriate size baking dish: 17:25 or 20:20 cm.

Classic lasagna recipe

Remove the finished lasagna from the oven, let stand for 10 minutes, and then cut into portions. Bon appetit!

P.S. If you can’t buy ready-made lasagna sheets in the store, you can make your own. To do this, sift 400 g of flour through a sieve so that you get a slide. Then we make a recess in the center of this slide, into which we drive 5 large eggs, add salt to taste and knead the dough. It's even easier to do this in a food processor. Roll it into a ball and send it closer to the heat for about twenty minutes.
Then we divide it into nine parts and roll each part into a thin layer no more than 1.5 mm thick. Boil the layers in boiling salted water for ten minutes. Store the prepared dough strips in the freezer.
And especially about tomato puree for lasagna. This is NOT tomato paste, it is pure puree, it is much thinner, more like liquid ketchup without additives. There is store-bought, in jars. You can make puree at home by passing the tomatoes through a meat grinder and then through a large sieve.

And, girls and boys, write in the comments who made lasagna with which sheets. I took pasta zara, it turned out great, not soggy or hard. Barilla and Rollton will become limp. Who else cooked with what and how it turned out, please share?

Italian cuisine has long won the hearts of its adherents with delicious and original dishes. One of the most original is meat lasagna, the taste of which is suitable for various events. Despite the fact that not everyone can appreciate the restaurant dish, there are many recipes available for home use. Our article describes in detail the preparation of this dish at home, the nuances of success, proven recipes, as well as useful tips that will help you pamper your family and friends.

The great advantage of this dish is its guaranteed excellent taste, as well as its simple cooking technology, which even beginners can master. According to its historical origin, lasagna belongs to Greek cuisine, but now it is always associated exclusively with Italy. In order to prepare lasagna at home, you need to stock up on all the ingredients in advance and study the intricacies of this matter.

To do this you will need special sheets like pasta. Before cooking, they must be boiled in water until half cooked. Detailed instructions will help you accurately calculate the time; lasagne sheets usually need to be cooked for no more than two minutes, after which they need to be dried a little. Certain types of such dough can be prepared independently, but only from durum wheat flour, otherwise the effect will not be the same.

In general, classic lasagna is essentially a meat casserole in which layers of thin dough alternate with minced meat and mushrooms, and then everything is poured with a special sauce and then baked in the oven. A mandatory attribute is Parmesan cheese, without which it is difficult to achieve real taste. The filling can be modified to suit your taste; you don’t have to use meat; you can make a vegetarian version of this dish. The best lasagna recipes, as well as detailed technology, are given below.

How to make lasagna dough

You can easily purchase ready-made sheets in large supermarkets or stores, but those prepared with your own hands are no worse, according to reviews. The only difficulty is that the dough is very steep, which means rolling it thin will be very difficult. There are even special household machines for rolling out sheets, but such a purchase will significantly increase costs, which is not always acceptable. The product calculation is taken to yield approximately four sheets. Depending on the size of the baking dish, you can vary the consumption.

Required ingredients:

• flour (durum varieties) - 500 grams;
• eggs - 2 pieces;
• vegetable (olive oil) - 0.5 tablespoon;
• some cold water;
• a pinch of salt.

How to cook:

1. Sift the flour onto the table.
2. Add salt, butter, eggs.
3. Knead the stiff dough.
4. If you can't knead well, you can add a little water.
5. The finished dough should not stick to your hands.
6. Leave it for about half an hour, and during this time start filling.

Further steps are to properly roll out the thin sheets. For a given portion you will only get four sheets, so it is better to immediately divide the dough into equal pieces. It is necessary to roll out to a thin, no more than 1.5 mm rectangular layer (a baking container is used as a sample). The sheets are made visually attractive by trimming the excess edge, but these pieces are also used in cooking - they can be used to rearrange the layers among the filling.

It is better to make lasagne dough with your own hands, then it will be tender and soft, but before use, the sheets are also boiled in water with added salt for no more than two minutes. After this, you can start preparing the dish itself.

Making bechamel sauce

This important nuance is of great importance. Usually the well-known bechamel lasagne sauce is used, which is easy to prepare at home.

Required ingredients:

• milk - 2.5 cups;
• flour - 0.5 cups;
• butter - 4 tablespoons;
• small onion;
• a little salt and pepper.

How to cook:

1. Boil the milk.
2. Add chopped onion.
3. Cool and strain.
4. Melt butter in a frying pan.
5. Add flour, stirring constantly.
6. When the flour turns golden, add milk in a thin stream.
7. Add salt and pepper and cook for 20 minutes.
8. Refrigerate sauce before using.

The bechamel sauce for lasagna prepared according to this recipe has a delicate taste, it perfectly helps convey the specifics of Italian cuisine. If desired, you can expand the list of spices used, experimenting with new tastes.

Simple Homemade Lasagna Recipes

Below are the most popular homemade lasagna recipes. We hope you will end up with a delicious dish that you will delight your family and friends with. Appreciate them.

Classic recipe with minced meat

The traditional dish is based on minced meat from a mixture of different types of meat and tomato sauce. It is advisable to use fresh tomatoes, but canned ones are also suitable in winter. The total cooking time will not take more than an hour, so it’s worth calculating the serving time in advance, because lasagna with minced meat will taste best when it’s hot.

Required ingredients:

• lasagna sheets or dough - 4 jokes;
• minced meat - 500 grams;
• large onion;
• tomatoes - 3-4 pieces;
• salt pepper;
• parmesan - 100 grams;
• béchamel sauce.

How to cook:

1. Prepare the dough according to the suggested recipe; you can purchase ready-made sheets, then the process begins with the filling.
2. Fry the onion in a frying pan.
3. Add minced meat and spices.
4. Peel the tomato and cut into pieces.
5. Add tomato pulp to the minced meat.
6. Simmer until the meat is completely cooked.
7. Prepare bechamel sauce according to the above recipe.
8. Boil the lasagna dough in salted water.
9. Dry the finished sheets a little.
10. Grease the bottom of the pan with butter or a small amount of sauce.
11. Lay out the boiled layers.
12. Spread with sauce.
13. Place a layer of filling.
14. Cover with dough.
15. Repeat layers with sauce and filling.
16. Spread the top layer of dough with bechamel sauce.
17. Bake in the oven for about half an hour.
18. Five minutes before it's ready, sprinkle the top with grated Parmesan.

Lasagna according to this recipe has an excellent taste, it is perfect for a hearty dinner or for having guests over.

To make the dish more satisfying, you can add another layer of grated cheese immediately after the meat filling. For this, it is preferable to use Parmesan, but to save a little, you can replace it with mozzarella. The recipe for lasagna with minced meat and béchamel sauce is considered a classic, but you shouldn’t limit yourself to it, because there are even more interesting versions of this dish.

Lasagna with minced meat and mushrooms

The name indicates a slightly modified recipe; this dish is suitable for a sophisticated evening. The algorithm remains unchanged, only mushrooms are also added to the filling. These can be ordinary champignons, but the dish will turn out better and more flavorful with wild mushrooms.

Lasagna with chicken and mushrooms

Replacing some ingredients will help you move away from the Italian recipe, as well as make the dish more familiar and simple. The recipe for lasagna with minced meat in the oven is easy to prepare, but you can use chicken meat as the filling.

Breast is perfect for this, because it is dietary, and soaking in the sauce will make it soft and juicy. You can add mushrooms at your discretion, and if there are few products, you can alternate layers of chicken and mushrooms, diluting everything with dough and sauce. Bake the dish until cooked, and be sure to decorate the top layer with grated cheese.

Lavash lasagna with minced meat

There is not always time to tinker with sheets, much less prepare the dough yourself. In this case, an express recipe will help, which will help out with unexpected guests, and will also become a real salvation for working mothers.

Required ingredients:

• thin pita bread - 1 piece;
• lasagna filling;
• béchamel sauce;
• parmesan - 100 grams;
• spices, salt.

How to cook:

1. Prepare the filling using the technology described above.
2. Grate Parmesan.
3. Divide the pita bread according to the size of the baking dish.
4. Grease the bottom of the mold with oil.
5. Place the first layer of lavash.
6. Spread the filling in a thin layer.
7. Pour over the sauce.
8. Layer the sheets, filling and sauce in several more layers.
9. Fill the top with just the sauce.
10. Bake in the oven, sprinkle the top with Parmesan.

This cooking option is also called lazy lasagna, because there is a minimum of hassle. If desired, you can add mushrooms and herbs to the filling, and use tomato juice or tomato paste diluted with water instead of tomatoes. Layers can be alternated with grated cheese, pieces of chicken and even vegetables.

Ready-made pasta lasagna

This recipe also falls into the "lazy" category and is also a good example of smart savings. The essence of the method is that the dough is replaced with a layer of any ready-made pasta. This homemade lasagna recipe has only one fundamental difference - a shorter baking time, which is usually no more than 20 minutes.

Vegetable lasagna for vegetarians

The interesting composition will definitely appeal to vegetarians and people watching their weight. Despite all the advantages, the recipe for lasagna with minced meat at home is high in calories, so replacing meat with vegetables can solve this problem.

Required ingredients:

• lasagne dough;
• two large eggplants;
• medium bulb;
• three tomatoes;
• sauce;
• walnuts;
• spices (including garlic).

How to cook:

1. Wash the eggplants, peel and cut.
2. Then the vegetable cuts are well sprinkled with salt. After 15 minutes, rinse the eggplants a little from salt and cut into cubes.
3. Fry with onions, tomatoes and spices.
4. Chop the nuts and garlic and add them to the filling along with salt and spices.
5. Further preparation is no different from other recipes.

To reduce calorie content and give the dish an exclusively “vegetable” taste, you can replace the cheese with a more suitable one, for example, toffa. The taste, of course, will be different, but the principles are fully observed.

Lasagna recipe in a slow cooker

An indispensable assistant in the kitchen, this miracle saucepan has significantly improved the lives of many housewives. And the contribution that she made for working women is difficult to overestimate. You can cook lasagna with minced meat in this universal device, you just need to first study the instructions and choose the optimal mode specifically for your equipment.

Required ingredients:

• Lasagna dough.
• Filling (according to some sources, it can even be raw).
• Sauce.
• Spices.

How to cook:

1. Lay everything in layers.
2. Select the standard “baking” program and time - about an hour.
3. You can also use the “quenching” mode.
4. After the beep, the dish is ready.

Cooking lasagna in a slow cooker is a real pleasure, especially since it takes little effort and time. To easily pull your creation out of the bowl, you can use a baking sleeve or foil that is placed on the bottom. Lasagna in a slow cooker turns out very tender, and you don’t have to worry that guests are late and the dish gets cold, because most of these modern appliances have the function of maintaining the temperature to the desired level for a long time.

Lasagna Bolognese with Parmesan

Most often you can find this name in restaurant menus or culinary magazines. There are few differences in the recipe, because this dish itself is originally an Italian “classic”. An exception would be the use of Parmesan cheese, which in this case cannot be replaced with regular hard cheese or mozzarella. Lasagna Bolognese is prepared exclusively with Parmesan, so be sure to try making it at home with this wonderful ingredient.

• Cooking lasagna sheets should take no more than two minutes, otherwise the dough will be too soft and shapeless.
• To prevent the sheets from sticking together, not only salt is added to the water, but also a little vegetable oil.
• For baking, it is best to use a rectangular glass pan, but any other option will also work.
• Instead of the traditional meat filling, you can use fried chicken, vegetables, and canned fish.
• Parmesan can be replaced with regular hard cheese; the taste, of course, will be far from the original, but for a family dinner it will not be bad at all.
• An excellent version of “our” lasagna can be obtained by using pancakes instead of dough.

Italian lasagna is an incredibly delicious and at the same time very simple dish that you can easily make yourself.

For the result to be successful, it is enough to choose the right ingredients and follow a simple algorithm of actions. As a rule, it is impossible to spoil lasagna, because all the components fit together perfectly.

In addition to classic lasagna, there are many more original recipes that you should definitely try. You will find the best compositions and a detailed description of the entire process in our article, and useful tips and basic nuances will help you guarantee the best result.

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
the well-known Garfield cat, it is also quite simple in execution (although, at first glance, you wouldn’t say so). It is enough to cook it once, then little can stop you except counting the number of calories in one serving of this delicious culinary creation made from dough, milk sauce and minced meat.

Why I love lasagna is that lasagna is truly a super dish, allowing you to prepare a real holiday dinner from what you have in the refrigerator, because the filling can be almost anything (only milk sauce and cheese are required). Instead of minced meat, you can take chicken or replace it with eggplant or mushrooms; you can make lasagna with salmon, with shrimp, with feta and spinach, with pumpkin, with zucchini. The variations are countless! And yet, it holds up well to heating (which means you can cook a lot at once and enjoy it for two days in a row).
I propose to prepare the simplest, classic version of lasagna with minced meat.

You will need:

500 g minced meat
- 1 onion (finely chopped)
- 2 garlic cloves (chopped)
- 450-500 g of tomato sauce (you can prepare it yourself from the pulp of tomatoes, garlic, onions and spices, but now in winter, when you can’t find truly tasty tomatoes in stores and even true Italians don’t disdain packaged tomato pulp, lasagna is much more it will work better from ready-made tomato sauce)
- 2-3 tbsp. butter (approximately 60-70 g)
- 2-2.5 tbsp. 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 lasagne sheets (dry)

Cooking lasagna is not as complicated a process as it first seems and consists of three stages. First, we prepare the bechamel sauce, at the same time we fry the minced meat with onions, and then simmer it in tomato sauce, and finally, we assemble our lasagna from ready-made sheets and all of the above, sprinkling the layers with delicious grated hard cheese.

1. To prepare bechamel sauce, heat the butter in a saucepan, gradually add flour to it, constantly stirring the mixture so that no lumps form. The mixture of butter and flour will thicken quickly, so the milk that we will add to this mixture must be prepared in advance and kept nearby. If you have time, heat the milk, if not, then you can do it this way, it’s just that it will take much more time to boil the sauce and its further preparation.

2. Once you have mixed all the flour into the butter, start adding milk little by little and constantly stir the mixture. When you have added all the milk, reduce the heat (if the milk was cold, do not reduce the heat, but first bring the mixture to a boil, stirring so that the sauce does not burn, and only then reduce it), add a little salt, add nutmeg and simmer the sauce over low heat about 15 minutes. It should 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 the spoon into the sauce and look at the convex side, if the sauce flows off it without covering the surface of the spoon with a thin layer , which means it is not ready yet and needs to be boiled further).

When the desired consistency is achieved, add salt, pepper and possibly sugar (!) to taste (sugar is needed to balance the taste; sometimes tomatoes can have quite a noticeable sourness). The filling is ready!

For me, lasagna has always been the pinnacle of culinary art. A rather labor-intensive dish that requires not so much a colossal amount of time as the preparation of several components, which are complex in themselves. My friend’s wife, having decided to pamper her beloved with something delicious, stood at the stove for half a day, saw how her friend swallowed lasagna in the blink of an eye, and said simply: this is the first and last time. Well, or something like that.

The pasta itself can be purchased, which is very convenient and even makes life easier for cooks, or it can be prepared independently. I saw special kitchen devices for rolling out dough into thin layers. I will definitely buy myself such a machine.

There are a surprising number of lasagna filling options. Most often it is a thick meat sauce: Neapolitan, Bolognese sauce or Amatriciana sauce - with minced meat. It turns out very tasty with artichokes and spinach. Most often, lasagna is topped with bechamel sauce or something similar. What is noteworthy is that perhaps in Italy there are certain canons and rules, but in the rest of the world, chefs use their imagination. I remembered the wonderful lasagna with young nettles, it was something. In addition, it is usually sprinkled with grated cheese and baked in the oven or oven.

Actually lasagne (lasagne) is a paste, a pasta product. It is produced or prepared independently at home in the form of a thin flat square or rectangle. Dishes made from such pasta, which is prepared in layers mixed with filling, are a hallmark of Italian cuisine, just like the famous one.

There is a lot of controversy about the origin of the word "lasagna". But most agree that the word is borrowed from the Greek “λάσανα” - hot plates. In world cuisines there are many very similar dishes that can differ significantly from Italian lasagna, but, nevertheless, be just as tasty.

Without going into details, I’ll give a simple example - most likely, everyone from childhood will remember their grandmother’s pancake pie - thin pancakes or pancakes, layered with different delicacies. There are sauces, homemade sausage, or sprats. It’s a little funny, but as a child this was my favorite treat.

Although preparing lasagna at home is difficult, after the second time there are no problems. I know it from myself. The sauce is probably the hardest part.

Homemade lasagna. Classic recipe

Ingredients (4 servings)

• Paste sheets (10x20 cm) 10-12 pcs
• Beef 300 g
• Red ripe tomatoes 4 things
• Carrot 1 piece
• Garlic 2-3 cloves
• Onion 1 piece
• Mixed greens (parsley, petiole celery, dill) 0.5 bunch
• Olive oil 3 tbsp. l.
• Butter 50 g
• Milk 0.5 l
• Heavy cream 100 ml
• White wine 100 ml
• Parmesan 100 g
• Salt, black pepper, dry aromatic herbs, nutmeg, sugar taste

How to cook lasagna

1. While on vacation in Italy, we tried lasagna everywhere. I don't remember once that we didn't like it. It was always special and different. By the way, this dish in restaurants looks quite sloppy, by our standards. Which, however, does not affect the taste.
2. The process of preparing homemade lasagna, provided that you bought the pasta itself, can be divided into three stages.
3. The first stage is preparing the sauces. It's long enough. A good meat sauce takes several hours to prepare and requires attention. Bechamel or any creamy sauce based on flour and butter to your taste is easy to prepare, but requires skill.
4. The second stage is placing the pasta and sauces in a heat-resistant form. Carefully coat all layers of paste.
5. The third stage is baking in the oven or in the oven.
6. However, there is a fourth stage, the most pleasant - lunch, at which lasagna is the main course.

Step-by-step recipe for minced meat sauce

7. If you know how to make Bolognese sauce, Amatriciana sauce or any other meat sauce with tomatoes, cook it. But make it thicker than for paste.
8. I made the sauce using available ingredients that I had at home. A piece of beef pulp, an onion and a carrot, some mixed greens, tomatoes. I deliberately did not use animal fat for the sauce; the dish would already be high in calories.

   Products for meat sauce

9. Grind the beef with a meat grinder to obtain minced meat. In a deep saucepan, heat 3 tbsp. l. olive oil, let it heat a little until a characteristic smell appears. Then, stirring, fry the ground beef in oil for 4-5 minutes.

   Fry ground beef in oil for 4-5 minutes

10. Peel the onions, garlic and carrots. Grate the garlic on a fine grater and finely chop the onion with a knife. Add onion and garlic to the minced meat and continue frying.

    Add onion, stalked celery and garlic to the minced meat and continue frying

11. Finely chop the petiole celery and add to the saucepan. If buying stalked celery is problematic, you can add finely chopped celery roots, parsley, and parsnips.
12. Grate the carrots - not the largest ones. Add to the saucepan, stir and fry for about 10 minutes.

    Grate the carrots and add to the saucepan, stir and fry for about 10 minutes

13. Then add finely chopped parsley, add a little salt and pepper. Add 2 tsp. sugar - to taste. Sugar will make the sauce extremely tasty - sweet and sour. Pour in half a glass of white table wine. Bring to a boil and, covering with a lid, leave to simmer over low heat.
14. Meanwhile, scald the tomatoes with boiling water and remove the skins. Tomatoes for lasagna should be the ripest. Remove seeds from tomatoes and puree in a blender. If it is difficult to buy ripe tomatoes, add half a can of canned tomato pulp, they are sold in 400 g packages. Add tomato puree to the saucepan and add a little hot water - half a glass maximum.

    Add tomato puree to the saucepan and add a little hot water

15. As soon as the sauce boils, add dry aromatic herbs - a “Mediterranean herbs” mixture is ideal. Pour in half a glass of cream.

    Pour in half a glass of cream

16. Next, a long process begins - the sauce is cooked. On the lowest heat, so that it barely boils, it literally simmers. Periodically, but not very often, you need to stir. The most difficult question: how long to cook? For a long time. Minimum 2 hours. The sauce should come out smooth and thick. You should adjust spices, salt and sugar to taste. Consistency - imagine store-bought squash caviar. Somewhere like this.

    The sauce should be smooth and thick

Preparing bechamel sauce

17. If you know how to cook bechamel, this is the best option. Just don't go overboard with the spices. Actually bechamel is a basic (main) milk sauce. Those. Other sauces are made on its basis, which are often called bechamel, despite the presence of a bunch of ingredients in them. In theory, béchamel is roux and milk. Roux is a heat-treated mixture of flour and fat. The roux is diluted with milk - at room temperature and brought to a boil. After adding salt and spices, bechamel is obtained. After adding minor ingredients, a derivative sauce is obtained.

    Butter, flour and milk - all you need for milk sauce

18. But this is not so important. Melt the butter in a separate frying pan. An important point: butter, not spread or margarine. As soon as the butter melts and begins to bubble, add 1-1.5 heaped tablespoons of flour and immediately begin stirring with a wooden spatula. The flour should mix with the fat and become very smooth. Lumps are not allowed.

    As soon as the butter melts and starts to bubble, add 1-1.5 heaped tablespoons of flour

19. Immediately, stirring continuously, begin to pour in the cold milk in a thin stream, trying to break up any lumps and ensure that the sauce is completely homogeneous. The amount of milk is not necessary every time. You want the finished sauce to be slightly runny. Cook the sauce over low heat for 10-12 minutes.

    Stirring continuously, begin to pour in cold milk in a thin stream.

20. Add a pinch of ground nutmeg and salt. By the way, a little black pepper will also improve the taste very well.

    Add a pinch of ground nutmeg and salt

21. If the sauce has become too thick, you can add a little hot milk. If it is too liquid, knowledgeable people recommend throwing a piece of butter into the finished sauce, after rolling it in flour.

Method for laying lasagne sheets

22. The most interesting part of the cooking process is placing it in a heat-resistant form. The shape and size of the leaves vary greatly. It is worth preparing in advance a suitable ceramic or glass mold of the required size. I specifically bought a 20x20 cm square pan with a high side.
23. Store-bought paste measuring 10x20 cm fits perfectly into this mold, two leaves side by side. The paste is sold in two types. The first pasta requires pre-boiling. The second is placed dry in the mold.

    Store-bought lasagna size 10x20 cm

24. I bought pasta that does not require boiling - subito in forno. After thinking a little, I decided to soak the lasagna leaves in hot water for a couple of minutes. However, as it turned out, this could not have been done.

    After thinking a little, I decided to soak the lasagne leaves in hot water for a couple of minutes

25. Next, lightly grease the square pan with butter, especially the walls. Place 2 tbsp on the bottom. l. milk sauce and distribute it evenly over the entire area. Place two rectangular sheets side by side.