No matter what advantages of semi-finished products are mentioned in advertising, the most correct dough for lasagna is prepared at home, with your own hands. Knowing the lasagna dough recipe will always come in handy when preparing any pasta dishes. It is better to prepare the lasagna dough in advance so that you always have it on hand.
Having ready-made lasagna dough, you can quickly prepare a homemade dish from unleavened dough at any time, without unnecessary fuss.
Advice from the Wonder Chef. There is no doubt that preparing classic lasagne from this dough is possible with any filling: meat, minced meat, chicken, mushrooms.
You can knead lasagne dough at home in two well-known ways: using eggs, or using egg yolks only.
In the first case, the lasagna dough comes out softer, in the second it is denser and harder, but this is no longer so important: in the finished classic lasagna, this difference is practically not felt.
Therefore, if you need to boil the lasagne sheets in any case, then it would be more advisable not to throw away the remaining whites, but to add the eggs when kneading the dough entirely.
Lasagna dough is unleavened and, like any yeast-free dough for dumplings or pizza, everything is kneaded the same way, the only difference is in the composition of the ingredients and their quantity in the dough recipe.
Homemade lasagna dough recipe
- Sift the flour through a sieve into a wide bowl. Add a pinch of salt and turmeric powder and mix.
- Then use your hand to make a small “funnel” in the middle. Pour pre-mixed eggs and liquid oil into the resulting cavity.
- Next, knead a dense but elastic ball of dough. We leave it to “rest” for literally 10 minutes, covering it with a napkin.
- After this, divide the ball into parts and roll out thin sheets from each with a rolling pin (like dumplings) on a table or cutting board dusted with flour, preferably in a rectangular shape.
- Lay the sheets out on a large table on paper towels to dry.
- After the leaves have dried slightly on top, turn them over to the other side. If we are preparing preparations for the future, then we dry them more thoroughly.
- Then drop each leaf individually into a large volume of boiling salted water and cook for 2 minutes.
- Remove and shake off excess liquid.
- Place the dough in a deep greased baking sheet, alternating each leaf with the filling and sauce, layer by layer.
- Next, put it in the oven and bake until done.
Turmeric in the dough recipe is indicated so that the color of the finished lasagna turns from pale to bright yellow, but this is not a required ingredient, and do not let it alarm you.
Although, sometimes not only the taste, but also the appetizing color of a dish plays an important role in cooking, because when served, we initially see the dish with our eyes.
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Lasagna Dough…
Making lasagna requires special sheets. You can buy them in the store, or you can cook them yourself. If you decide to make your own lasagna sheets, this recipe is for you. All you need is flour, eggs, salt and butter.
Portions: 6.
Cooking time : 45 minutes.
Lasagna dough ingredients:
- Flour – 400 gr.
- Eggs – 2 pcs.
- Salt – 1 teaspoon.
- Sunflower or olive oil – 2 tablespoons.
Lasagna dough recipe:
Sift the flour so that it is enriched with oxygen and becomes more fluffy.
Make a hole in the resulting mound of flour for the eggs.
Beat the eggs into the well. Add oil and salt.
Knead the dough, you will have to knead for a long time (5-10 minutes). If the dough is too steep (hard), add a little water. Knead until it becomes homogeneous and stops sticking to your hands. Cover the dough with cling film or put it in a bag to keep it from drying out and let it rest for about 30 minutes.
Divide the dough into 6 equal parts. It can be divided into another number of parts, it all depends on the size of the plates that you want to get in the end. The size can be equal to the size of the dish in which the lasagna will be baked or a smaller size for more convenient storage.
Take one of the parts and roll it out with a rolling pin to a thickness of approximately 1-1.5 mm.
Use a knife to shape the lasagna sheet into the desired shape and repeat with all parts of the dough. You can use the scraps to make homemade noodles. Lasagna sheets can be used immediately, dried or frozen. Before using, boil the dried leaves for 2 minutes in salted water, as they crumble a lot. Bon appetit.
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Lasagna cannot be rushed: in order to please your family with it, you will have to stand in the kitchen for more than one hour. But the result, believe me, is worth it! Moreover, the products for its preparation can be found in any kitchen.
So, to prepare this Italian dish you will need:
- lasagna dough or ready-made lasagna sheets
- 1 kg of any minced meat;
- 500 g tomatoes;
- 200 g onions;
- 3-4 cloves of garlic; — 1 liter of milk 3.5%
- 100 g butter
- 100 g flour;
-2-3 markings are not large
— 100 g of cheese and 50 g of parmesan (I don’t like cheese and parmesan in lasagna; my family doesn’t like it)
- pepper, salt and a mixture of Italian seasonings;
- vegetable oil.
Finely chop the onion and garlic. Grate the carrots on a medium grater. Remove the skins from the tomatoes. To do this, make a cross-shaped cut on their tops and pour boiling water over them. Mash the tomatoes themselves, grate them until they form juice and pulp, or chop them using a food processor or blender.
Fry onion and garlic in vegetable oil. When the mixture turns golden, add carrots. Mix and fry over medium heat for a few minutes. Then add minced meat to the vegetables, add salt and pepper, add a mixture of Italian seasonings and leave to simmer for 20-25 minutes, stirring from time to time. Warning: look for a larger frying pan on the farm so that it is convenient to stir the amount of food being fried.
While the minced meat is stewing, take care of one of the main components - the Bechamel sauce, which you will use to soak the lasagna. Melt the butter in a water bath or in the microwave. Add flour and stir thoroughly, there should be no lumps. Place the resulting mass in a frying pan and lightly fry.
Now carefully pour in the milk in a thin stream, stir so that there are no lumps, bring to a boil, stirring regularly. To prepare this sauce, we recommend using 3.2% fat milk and butter. The sauce based on them obtains the desired thickness and viscosity.
The sauce should be kept on the stove until the consistency of it resembles liquid sour cream. Once it reaches the desired thickness, salt it and add nutmeg or crushed garlic if desired.
While you were preparing the sauce, the meat, onions and garlic were stewed. Pour in the resulting tomato juice with pulp and simmer for another 5 minutes. During this time, grate the cheese.
Take a large baking dish. Lubricate it with oil. Place ready-made lasagna sheets on the bottom. Or rolled out lasagne dough... Attention, before doing this, open the finished dough for 2 minutes in salted water...
So, put half of the meat sauce on the lasagna sheets and carefully distribute it over the pan. Then pour a third of the Bechamel sauce onto the meat and distribute it as well.
Sprinkle with half the grated cheese. Cover with lasagna sheets, lay out the remaining meat, pour in a third of the Bechamel sauce, and sprinkle with the remaining cheese. Place lasagne sheets on top again, pour the remaining sauce on them, distribute over the entire area and put in the oven. You need to bake it at 180 degrees for 40-45 minutes.
Remove the finished lasagna from the oven, sprinkle with grated Parmesan and put back for another 5-10 minutes. Serve as a separate dish or with tomato sauce.
Bon appetit!
Bolognese meat sauce for homemade lasagna
This sauce contains, at a minimum, beef or pork meat, onions, carrots, tomatoes, and herbs. The dish turns out to be quite nutritious.
- Make minced meat.
- Heat 3-4 tablespoons of olive oil in a deep bowl and fry the minced meat in it for five minutes.
- Peel the vegetables. Continue cooking, adding the onion and garlic to the Dutch oven.
- Grate the carrots using a grater using the medium attachment. Fry it together with the minced meat for at least ten minutes.
- Salt and season the filling for the sauce with pepper, add chopped herbs.
- To get a more delicate filling, add a few tablespoons of sugar to it. This will give the sauce a sweet and sour taste.
- Then pour half a glass of white wine into the sauce and, after boiling, leave to simmer over low heat.
- While the stewing process continues, pour boiling water over the tomatoes and peel them: the vegetables should be as ripe as possible, this will yield more juice. Use a blender to puree the tomatoes.
- Simmer the puree with the sauce, you can add a little water. As soon as the first bubbles appear, indicating that the sauce is boiling, pour half a glass of cream or sour cream with high fat content into it.
- Now comes the longest process of cooking the sauce. This will take at least two hours. Reduce heat to low until the sauce barely simmers. During this time, it is necessary to make adjustments to the amount of added salt and spices.
- The Bolognese sauce should be quite thick and smooth.
Lasagna. Simple lasagna recipe
Tatyana 07/02/11 The preparation of lasagna is described so simply and clearly. Thanks for the recipe. I used to make it with carrots, but I liked it better with grated tomatoes.
Alena Tatayana, the recipe for lasagna with tomatoes is closer to the real Italian recipe. By the way, quite often tomatoes are not grated, but simply cut into small cubes.
Nata 10.24.11 Thank you for this such a delicious recipe. Lasagna was gobbled up almost by the plates 
Gregory 11/30/11 On Sundays I help my wife with cooking. Really simple and quick recipe. With just four hands, everything was quickly prepared and a great dinner was ready.
Tanya 01/11/12 I already bake this lasagna on a regular basis, I really like it, some people’s turnips will soon crack. Now the stuffed avocado is next, I’ve already bought the fruit, all I have to do is get ready.
Ksenia 06/17/13 Alena, thanks for the recipe. Your lasagna has already become my signature dish; I cook it for almost all holidays by family order.
Kira 06.26.13 What to do if there are no lasagna plates? How to prepare the dough?
Alena If there are no industrial plates, then we prepare the dough ourselves. We make the dough like dumplings, I recommend this recipe. The dough is tasty and easy to work with. After preparing the dough, divide it into four parts. Roll out thinly. It is convenient if the pancake matches the size of the mold or baking sheet. Cook the rolled out cakes separately in a wide saucepan. Time 5-7 minutes. It is better to undercook the cakes a little than to overcook them. We remove the prepared plates from the water and then form lasagna. Lasagna made from homemade cakes turns out very tasty.
Marina 11/09/13 I like to try new dishes, I’ve been eyeing lasagna for a long time, I tried to make it according to the recipe on the package with lasagna plates, but it turned out somehow boring, the taste is what is called lean. There are also tomatoes, sauce and seasoning, it should turn out delicious, I’ll take note, I’ll cook it in the near future and spoil my loved ones.
Ksyusha 12/08/13 I love lasagna, but I would advise making sheets for it from dough that does not contain water. I usually take 400 grams of flour and salt for 5 eggs. Knead the dough and let it rest for 2-3 hours. Then roll out the lasagne sheets. In this option, the sheets need to be welded for about five minutes, and then used. Eggs alone make the dough stiffer and won’t spread out in lasagna.
Alena Ksyusha, thank you for your review and for your lasagna dough recipe.
Anna 01/01/14 My daughter often cooks lasagna, she just buys industrial plates, but it seems to me that she doesn’t make it juicy enough. Maybe it's because of the purchased plates...? I took note of your recipe, thank you, this weekend we will try to make Italian lasagna from homemade dumpling dough and finally learn how to make bechamel sauce).
Alena Anna, if industrial plates are prepared correctly, they do not affect the juiciness of the lasagna. The juiciness of lasagna primarily depends on the filling and bechamel sauce. It is important not to dry out the filling, and the sauce should not be very thick.
Elena made lasagna on 02/13/14 and instead of dough sheets she used Mexican tortillas - it also turned out very tasty!
Alena Interesting solution))) Elena, thank you for your feedback.
Anna 02/17/14 Finally, we prepared real Italian lasagna according to your recipe, Alena, and it was a success. It turned out juicy and tasty, in general, complete harmony of products. We didn’t make béchamel sauce before, we made do with plain cream, only now we realized the difference...).
Alena Anna, thank you for your feedback. I am sincerely glad that my recipes turned out to be useful)))
Valentina Dmitrievna 08/23/14 Thanks to your recipe, we are addicted to lasagna. I do it once a week, that’s for sure. It cooks quite quickly, and tastes like a real holiday dish.
Evgenia 10.28.14 The description of preparing lasagna is clear and accessible. It is not prepared as quickly and simply as we would like. But the result is worth it. In general, I really love lasagna. This recipe taught me patience (the first time I boiled the dough leaves in boiling water). I also want to add that in fact this recipe contains a simple and affordable way to prepare bechamel sauce. Thank you very much!
Alena Evgeniya, and thank you very much for your feedback)))
Nina 11.21.14 Thanks to your wonderful recipe, I got hooked on lasagna. It turned out to be a delicious thing, even cold. But you just need to be more careful with this matter, otherwise everyone’s messes won’t fit into the lens anymore.
Olya 01/20/15 the lasagna turned out amazing!!!!!! thanks for the recipe
Lyudmila 03/16/15 I once cooked lasagna at a family holiday and when my little nephew found out what exactly was being cooked there and smelled delicious, he joyfully shouted “Garfield’s favorite food!” And after we tried this very lasagna, we understood why the cartoon cat loves it so much. Really delicious! It’s not even about the dough itself, but about the combination of products - there’s beef and pork, and nutmeg, my favorite Bechamel...
Svetlana 03/18/15 I read in the recipe about tomato sauce instead of tomatoes - I’ll have to try it.
Alexandra 01/31/16 Thank you Alena for such an accessible recipe, I always wanted to try to cook this dish, but it seemed to me that it was very difficult. In the end, everything turned out to be much simpler and very tasty, although I had to tinker with the dough, but it was worth it))))
Julia 06/02/16 Alena, it worked! Thanks a lot. When I make according to your recipes, every time I expect a miracle, really!))) It was very scary when I cooked the dough plates. Firstly, I rolled them out so they were torn - the baking sheet inside is 24x34cm. Secondly, if they bend in the water, then you can’t straighten them, and it’s hard to get them out, you need to come up with a technology.)) And I didn’t feel the nutmeg and pepper, but maybe it’s for the better.)))
Alena Yulia, I’m glad you liked the lasagna))). Pepper and nutmeg should not dominate in bechamel sauce))). As for the plates, the rolled out dough could be cut into several pieces (this is usually done). Smaller pieces are easier to cook and easier to remove from the pan. Then we place the pieces of boiled dough on a baking sheet end to end))). These joints are not visible in the finished lasagna.
