Homemade lasagna with minced meat: three simple recipes

This beautiful, satisfying and incredibly tasty dish can be considered the hallmark of original Italian cuisine. Lasagna is a pasta product baked in the shape of a circle, rectangle or square. To prepare it according to the classic recipe, layers of various fillings are used, mainly based on stew and minced meat, traditional Italian bechamel sauce, and the dish is sprinkled with grated hard or soft cheese on top. How to cook real Italian lasagna with cheese? What ingredients are needed for this? What cheese is best for lasagna? How complex is the cooking technology? Let's talk about this in our article.

Lasagna with cheese: cooking basics

Modern lasagna is made from several layers of dough. Each of them is filled with a filling, for which mushrooms, minced meat or vegetables are used. Each of the layers is poured with bechamel sauce, and the treat is sprinkled with grated cheese on top.

Most often, Italians use cheeses such as Parmesan, mozzarella and ricotta to prepare the dish. The classic combination of mozzarella and Parmesan makes lasagna juicy and tender, while the use of these two types of cheese gives the dish a special aroma and spiciness. However, experts do not recommend limiting yourself to strict limits. Parmesan is only required to create the classic lasagna bolognese. But sometimes it is replaced with another hard cheese, which is necessary to form a crispy golden crust. Any type of this product is suitable for lasagna; soft (creamy) cheeses go especially well with aged hard cheeses, which have a sharp taste and sharp aroma. For example, mozzarella can also be replaced with other types of cheese (soft), for example, feta cheese or suluguni.

Lasagna dough with cheese is made from durum wheat flour used to create pasta. The dough layers are sold as dry sheets. The dish is baked in the oven at t = 220 °C for half an hour.

Classic recipe: lasagna with cheese and minced meat

The calorie content of this dish is 965 kcal. The nutritional value of the product is:

• proteins – 50 g;
• fats – 72.6 g;
• carbohydrates – 23.9 g.

To prepare lasagna with minced meat and cheese in the oven you will need:

• 600 g minced meat;
• 600 g Bolognese sauce;
• 60 g butter (butter);
• 2.5 tbsp. l. flour (wheat);
• 2 tbsp. l olive oil;
• 750 ml milk;
• 10 sheets of lasagna (ready-dry);
• 500 g cheese (hard).

Lasagna with minced meat and mushrooms (step-by-step recipe with photos)

1) Let's start preparing lasagna by kneading the dough. To do this, place 1 cup of wheat flour in a deep container. 2) Add one chicken egg to the flour.

3) Also add three tablespoons of olive oil and water.

4) Start kneading the lasagna dough.

5) Knead the dough thoroughly so that it is well kneaded without air, as for noodles. Check it for readiness by cutting it in half. If the dough is thick when cut, it is ready!

6) Using a rolling pin, roll out the dough as thin as possible, about 3-4 mm.

7) Then cut it into squares or medium-sized rectangles.

Lay out the layers of dough on a kitchen towel. Let them dry slightly.

9) Prepare the filling for lasagna with minced meat and mushrooms. Let's start by peeling the onions. And cut it into small cubes, also peel and chop 2 cloves of garlic.

10) Pour two tablespoons of olive oil into a frying pan and fry the onions there. Then add the garlic.

11) Peel the carrots using a vegetable peeler and grate them.

12) Add carrots and onions to the pan. Fry everything together over medium heat, stirring the contents occasionally.

13) Add minced meat to the frying pan. Mix it with onions and carrots with a wooden spatula.

14) Wash the champignon mushrooms under running water and chop finely.

15) Add them to the frying pan and fry with other ingredients.

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16) Fry everything for about 3-4 minutes additionally, then add a little dry or fresh parsley, add a little salt (remember that you shouldn’t add too much salt, since we will add salty cheese to the lasagna).

17) Add wine and two glasses of broth.

18) Grate the hard cheese.

19) Add two tablespoons of tomato paste. Boil the entire contents (filling) under the lid for another 10-15 minutes.

20) Place some sauce and filling in a baking dish.

21) Spread (cover) layers of lasagne on top of the filling. Sprinkle grated cheese on top.

22) Then spread out the filling again and do this as needed. The last layer must be layers of dough sprinkled with cheese.

23) Place everything in the oven, heated to 180 degrees, and bake for about 30-35 minutes.

24) Lasagna with minced meat and mushrooms is ready. Bon appetit!

Dough

Flour 1 cup, vegetable oil 3 tbsp. spoons, egg 1 pc., water 1-2 tbsp. spoons.

Filling and sauce

Minced meat 300 g, mushrooms 200 g, hard cheese 50 g, onions 1 pc., carrots 1 pc., tomato paste 3 tbsp. spoons, soy sauce 3 tbsp. spoons, 2-3 cloves garlic, 2 cups broth, 2 tbsp semi-sweet white wine. spoons.

Cooking features

According to this recipe, lasagna with cheese and minced meat is prepared as follows:

1. In accordance with the recipe, put a little butter and two tablespoons of vegetable oil in a saucepan and melt it. Gradually add flour and stir, making sure that there are no lumps left.
2. After all the flour has been mixed in, add the milk. Reduce heat and simmer until the mixture acquires the consistency of low-fat sour cream.
3. Next, heat the olive oil in a frying pan. Add minced meat (preferably a mixture of pork and veal). The minced meat is fried until half cooked. Pour Bolognese sauce into it, salt and pepper to taste.
4. The oven is heated to 180 degrees. Grease the mold with a small amount of butter (butter). Pour a little sauce onto the bottom, just enough to cover the bottom. Lay out the layers (do not cook!). Place minced meat on the layers, and grated cheese on it. Béchamel sauce is placed on the cheese, and dry sheets of dough are placed on top of it. The procedure is repeated. The last layer is coated with bechamel sauce and sprinkled with cheese on top quite generously. Before baking, lasagna should sit for 7-10 minutes.

According to this recipe, lasagna with cheese is baked in the oven for half an hour. Tip: be sure to coat the edges of the sheets well, otherwise the dish will turn out a little dry.

Step by step

1. Lasagna with minced meat and mushrooms at first glance seems like a long and dreary dish. But, believe me, once you start doing it, you will understand that there is nothing complicated about it. Lasagna has generally become a very popular dish, so today let's try to cook it at home. For this we need lasagne sheets (I took store-bought ones), minced meat, champignon mushrooms, a couple of tomatoes, a little tomato paste, and vegetable oil for frying. You will also need some flour, butter and milk for the bechamel sauce with which we will pour our lasagna. Sprinkle grated cheese on top. And salt and pepper to taste. Please note that some types of lasagna need to be boiled first. This is usually indicated on the package (mine do not need to be boiled).
2. Wash the tomatoes, dry them and remove their stems. Then cut into small cubes.
3. Defrost the minced meat (I used pork + beef) and fry it in a frying pan.
4. Then add chopped tomatoes to the minced meat, add tomato paste, salt and pepper. Stir, cover and simmer everything together on low for about 5 minutes.
5. Wash the champignons or clean them with a cloth and cut them into small cubes.
6. Fry the champignons in a frying pan in butter or vegetable oil. Lightly salt them. If desired, you can add onions and garlic. This type of lasagna allows for a little experimentation.
7. Let's prepare the Bechamel sauce. To do this, take the butter and melt it in a frying pan.
8. Then add 2-3 tablespoons of flour to it and mix thoroughly with a whisk so that there are no lumps. Cook it over low heat. Then pour in the milk in a thin stream and cook until it begins to thicken. Don't forget to add a little salt or your favorite spices.
9. Grate the cheese on a coarse grater.
10. Let's start laying out our lasagna. Take a baking dish with high sides, lightly grease it with oil and place the first layer of lasagne sheets. Then spread the minced meat with tomatoes and cover again with sheets.
11. Then lay out the mushrooms and again the lasagne sheets.
12. Pour Bechamel sauce over everything and sprinkle with cheese.
13. Bake in the oven at 180-200 degrees for 30-40 minutes. Take it out and cut it into squares. If desired, decorate with greenery.

Recipe with chicken and cheese

The dish is a multi-layer casserole topped with a spicy cheese sauce. To prepare the filling, chicken fillet, carrots, celery and cheese are used.

Lasagna with chicken and cheese takes about 40 minutes to prepare. Ingredients for 4 servings:

The calorie content of the dish is 133 kcal. Nutritional value is:

A photo of lasagna with cheese and chicken fillet is presented below.

Cooking technology

The dish is prepared like this:

1. Boil the chicken fillet and cool. Chop celery and carrots finely.
2. Preheat the oven to 175 degrees. Melt butter in a saucepan over medium heat. Add cream cheese (low fat), garlic (chopped), milk and black pepper. Stir for 5 minutes until the cheese melts.
3. Add mozzarella (grated) and stir until it melts.
4. Then add hot sauce (1 tablespoon).
5. The chicken fillet is separated into fibers using two forks and placed in a bowl.
6. Add hot sauce (two tablespoons or more) and mix thoroughly.
7. Place all ingredients in layers on a small baking dish. Each layer consists of 2 sheets of lasagne, a third of chicken fillet, a small amount of celery and carrots and a third of cheese (grated). The layers are repeated twice more.
8. If desired, add more hot sauce (a little).
9. The lasagna is topped with cheese sauce and then baked for about half an hour at 175 degrees.

Next, the dish is removed from the oven and left to “rest” for several minutes.

Cooking lasagna with minced chicken

This dish takes one and a half hours to prepare. For 6 servings use:

The calorie content of the dish is 736 kcal. Nutritional value is:

Cooking features

They work like this:

1. First prepare the Bolognese sauce. The onion is peeled and chopped. The garlic is peeled and chopped. In a frying pan heated with vegetable oil, fry the garlic and onion for about 3 minutes. Add the minced meat and fry, stirring regularly and kneading with a fork for 10 minutes. Remove the skin from the tomatoes and grind them in a blender with Tabasco sauce, tomato paste, pepper and salt. The finished Bolognese sauce is added to the minced meat, covered with a lid and, stirring, cooked for about 15 minutes. Remove from heat, add herbs, stir and cover with a lid.
2. Then prepare the bechamel sauce. Milk is heated in the microwave. Melt a little butter (butter) in a saucepan. Add flour and cook with constant stirring. Gradually pour in the milk (you must stir constantly to prevent lumps from forming). Cook over low heat for approximately 5 minutes. The consistency of the sauce should resemble thick sour cream. One third of the resulting bechamel sauce is added to the bolognese.
3. Then pour water into a deep frying pan, add a little salt and vegetable oil. Bring to a boil. Boil the lasagna sheets for 1-2 minutes (it is better to boil two sheets at a time, otherwise they may stick together). Remove the sheets from the boiling water and immediately place them in a bowl of (cold) water.
4. Grease a baking tray with oil and place lasagna sheets on it. Next, lay out the Bolognese sauce, then sprinkle with cheese (grated). Add another layer of lasagna, cheese and bolognese sauce. Alternate layers in this manner until all the sauce and all the lasagna sheets are used. The last layer is laid out with sheets of bechamel sauce.
5. Lasagna with cheese is baked in an oven preheated to 200 °C for 40–50 minutes until a golden brown crust forms. Remove the finished dish from the oven and cool for about 15 minutes.

Preparation

1. This recipe uses skinless chicken goulash. If you use breast (fillet), the cutlets will turn out drier due to the low fat content. Goulash cutlets are juicier, but also fattier. Wash and trim off any excess, then cut the meat into small pieces, 5-7 mm on each side. To do this, it is better to take the sharpest knife in the house.

2. Peel one large onion or two small ones and finely chop.

3. Beat a couple of fresh chicken eggs into a bowl, also add salt and spices. You can use a ready-made set of spices for chicken or make your own by mixing ground black and red peppers, coriander, paprika, and dried herbs. Thyme goes well with chicken.

4. Now add semolina to the bowl. Mix everything well and let the minced meat stand for 20 minutes.

5. If you want to taste the cutlets faster, you can put several portions of minced meat on a hot frying pan, greased with oil. Fry the cutlets on both sides for 4-5 minutes over low heat.

6. To bake chopped chicken cutlets in the oven, cover a baking sheet with foil and grease it with vegetable oil. Use a tablespoon to add the minced meat at small intervals. Preheat the oven to 200 degrees and place the baking sheet there.

Chicken cutlets are a very tasty and tender dish that is suitable for those on a diet and for children. It is low in fat and low in calories. There are a lot of recipes for cooking chicken, but one of the most delicious and popular is chopped cutlets. There are many different ways to cook them - steamed, in a frying pan or in the oven.

Another recipe (with chicken and mushrooms)

The calorie content of the dish is 765 kcal. Nutritional value is:

The following is a description of the recipe with a photo of lasagna with cheese, mushrooms and chicken fillet. Ingredients:

Recipe for Lasagna with meat and mushrooms. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Lasagne with meat and mushrooms.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Lasagna with meat and mushrooms is 200.3 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Description of cooking method

Prepare lasagna with cheese, chicken and mushrooms like this:

1. For the filling, finely chop onions, mushrooms and chicken.
2. The onion is fried in oil (vegetable), then the fillet is added and fried for 5 minutes. Add mushrooms, salt, pepper and fry for about 15 minutes.
3. To create bechamel sauce, melt butter, add flour, and lightly fry. Then pour in milk, salt, pepper and cook over medium heat with constant stirring until the consistency of thick cream or liquid sour cream.
4. Peel the tomatoes and grind them in a blender. The greens are chopped and mixed with tomatoes.
5. Lay lasagne sheets (in one layer) into a mold 5 cm high and 17x25 cm in size. You should carefully read the instructions on the package: some manufacturers suggest using dry lasagne sheets, others recommend boiling them.
6. Place 0.5 of all the mushrooms with the fillet on the sheets, then half of the finished sauce, after which the lasagne sheets are placed again, then the mushrooms (remaining) and fillet, then the sauce (remaining), lasagna sheets, tomatoes and herbs.
7. Place everything in the oven preheated to 180°C for about twenty minutes.
8. Grate the cheese on a grater (large) and sprinkle it over the lasagna. After this, the dish should be baked for another 20-25 minutes.

Step-by-step preparation

1. Cut the onion into medium size cubes. Pour 2 tbsp into the pan. l. vegetable oil and pour in 500 g of minced meat.
2. Add chopped onion to the minced meat and fry them together.
3. We cut the mushrooms into slices and send them there to fry.
4. Salt to taste, add ground black pepper and 1 tsp. oregano. Mix everything and fry over medium heat.
5. When the minced meat becomes a little brown, add 2 cans of tomatoes in their own juice to the pan. You can use fresh tomatoes instead, but be sure to peel the skin and remove the seeds. Mix the filling thoroughly and simmer over low heat for another 10-15 minutes.
6. To prepare the sauce, melt 50 g of butter in a saucepan. Add 40 g of flour (about 3 tbsp) to the butter and, stirring continuously with a whisk, add milk to the mixture.
7. Salt the sauce to taste, add ½ tsp. nutmeg and cook until thickened.
8. Pour a little (2-3 tbsp) sauce into the bottom of the baking dish. Lay out the finished lasagna sheets so that they overlap.
9. Place half of the meat filling on the dough. Pour the sauce on top and distribute it throughout the minced meat.
10. Place lasagna sheets on top again, cover them with sauce and pour in the remaining minced meat.
11. Grate cheese (about 200 g) on ​​a coarse grater and sprinkle generously on top.
12. Place the lasagna in an oven preheated to 185 degrees for 35 minutes.

Before using ready-made lasagna dough sheets, carefully read the manufacturer's recommendations. After all, they can be completely different: in some cases it is recommended to boil the dough a little before adding it to lasagna, but sometimes this is not necessary. Try to strictly follow the instructions on the package for the lasagna dough so that it turns out tasty and appetizing. And instead of oregano, you can use other spices, as well as fresh herbs. After all, this will add a special piquancy and aroma to the dish.

Cheddar Lasagna Recipe

Calorie content per serving – 872 kcal. Nutritional value is:

Contains:

Instructions

Prepare the dish like this:

1. Preheat the oven to 180 degrees. Heat half the olive oil in a large frying pan and fry the minced meat. Transfer from the frying pan to another bowl.
2. Add the remaining oil and fry the chopped celery and onion until soft. Return the meat to the pan and add the pasta, tomatoes, sugar and herbs. Bring to a boil, reduce heat and simmer, covered, for about 20 minutes.
3. Then melt the butter (butter) in a saucepan over low heat, add flour and fry for 1 minute. Remove from heat and gradually pour in milk. Place on the fire, bring to a boil and, remembering to stir, allow the mixture to thicken. Reduce heat and cook for 2 minutes.
4. Fireproof dishes are lubricated with oil. Spread a third of the meat sauce on it, place lasagne sheets on top (in one layer), then spread a third of the bechamel sauce. The layers are repeated twice.

Sprinkle the lasagna with grated cheese on top and bake in the oven for 25 minutes until golden brown.

Mushroom filling with chicken

Lasagna with mushrooms and chicken is prepared similarly to meat, but it also has its own nuances. You will need half a kilo of chicken fillet, half a kilo of champignons, a head of onion, lasagna sheets, half a kilo of cheese, 200 grams of liquid sour cream, a liter of milk, 5 tablespoons of flour, butter, vegetable oil, salt, spices.

Lasagna with mushrooms and chicken is prepared as follows: boil the chicken fillet for half an hour. Finely chop the onion and fry until brown in a very hot frying pan. Add the diced mushrooms and simmer until the excess liquid has evaporated. Cut the boiled fillet into small pieces, add to the onions and mushrooms. Simmer for no more than 5 minutes. Prepare bechamel sauce as described in the previous recipe. Grease the pan to prevent the lasagna from sticking. Lay out the sheets. Place 1/3 of the filling on top, sprinkle with cheese and pour (a little) sauce over it. So alternate between sheets, filling, cheese and sauce. Place in the oven for 40 minutes, but before that preheat it to 180 degrees. The lasagna is ready when you notice a golden crust on top.

Vegetable lasagna

To prepare 9 servings of the dish you will need:

The calorie content of the dish is 234 kcal. It contains 10.3 g of protein, 13 g of fat, and 19.3 g of carbohydrates.

With ham

This step-by-step recipe is a little easier to prepare than the previous one, and there are fewer ingredients. Despite this, the taste is amazing! Lasagna with ham and mushrooms leaves a feeling of lightness along with saturation. And it cooks very quickly, about 1 hour.

What do you need:

• oyster mushrooms or chanterelles, other mushrooms are also possible, fresh or frozen – 200 g;
• raw smoked ham – 250 g;
• ready-made lasagna plates (you can prepare them yourself or buy them) – 10 pcs.;
• olive oil, preferably unrefined - at your discretion, for frying and lubricating the plates;
• hard aged cheese (preferably Parmigiano Reggiano or Grana Padano) - 100 g;
• salt and spices for spiciness - discretion;
• store-bought bechamel or homemade bechamel according to the recipe above.

Stages of work:

1. Fry finely chopped mushrooms in a frying pan, after adding oil and salt.
2. Chop the ham into strips.
3. The dough sheets can be boiled following the instructions, or you can leave them uncooked (if baked in the oven they will be cooked anyway), but then you will need a little more sauce.
4. Take a mold specifically for baking lasagna, grease it with vegetable oil along the bottom and sides.
5. Lay out the first layer of pasta, lay out a layer of filling (mushrooms and ham), then cover this layer with sauce, sprinkle with Parmesan. Repeat the same with all other plates.
6. Grease the top generously. The surface of the last plate should be sprinkled with cheese and soaked in bechamel sauce.
7. Bake for half an hour at 200 degrees.

For a beautiful presentation, you can put basil sprigs on the lasagna.

How to cook?

They work like this:

1. Grease the baking tray with oil.
2. Chop all the vegetables and simmer for 7-10 minutes. Salt and pepper.
3. Melt the butter and add flour (it is better to use a strainer to avoid the formation of lumps).
4. Then, stirring constantly, add milk little by little. Bring to a boil. Place on low heat and cook until the mixture thickens.
5. If it is recommended to boil the sheets, they are placed in a deep container and filled with water (hot) for 10-15 minutes.
6. Place the sheets on a baking sheet, brush with sauce and lay out the vegetables. Repeat this process, at the end sprinkle grated cheese on top.
7. Bake at 180°C for about half an hour.

Tip: if you add two to three tablespoons of cream, the vegetables will become juicier and get a slightly different taste.

Classic recipe

The cooking algorithm is as follows.

1. Rinse the chicken breast under running water, cut off the skin and remove the bones. The bones can be left for making broth, but the skin should be discarded.
2. Peel the onion, scald with boiling water, finely chop or grind in a blender.
3. Cut the breast into small pieces measuring 1x1 cm. To make it easier to cut the meat, you can put it in the freezer for a while so that it freezes slightly.
4. Take a bowl and place the minced meat in it. Mix it with semolina, add two beaten eggs, salt and spices. Place the bowl of minced meat in the refrigerator for 20 minutes.
5. Turn on the oven and set to 200 C.
6. Cover a baking sheet with baking paper, take a brush and coat the parchment with vegetable oil.
7. Remove the bowl from the refrigerator. Make small cutlets from the minced meat and place them on a baking sheet 1-2 cm apart. To make them more juicy and with a crispy crust, roll the minced meat in the breading mixture.
8. Cook the dish in the oven for 35 minutes. To ensure crispy crust on both sides, turn over after 20 minutes.
9. Serve classic chopped cutlets with any side dishes and sauces. When serving, you can sprinkle with fresh herbs.