Homemade lasagna with minced meat - cook in the oven according to a simple recipe 🥧

Kitchen appliances and utensils:

• plate;
• oven;
• fridge;
• nozzle for rolling dough;
• large frying pan;
• pan (3 pcs.);
• a bowl;
• spoon;
• knife;
• whisk;
• cutting board;
• grater;
• garlic press;
• food wrap;
• baking dish;
• colander.

Ingredients

amount	Name
Chicken eggs	2 pcs.
Flour	280 g
Sunflower oil	3 tbsp. l
Salt	2 tsp
Ground beef	800 g
Hard cheese	500 g
Dry white wine	150 ml
Tomatoes	4 things.
Milk	500 ml
Tomato paste	1 tbsp. l
Bow	1 PC.
Water	2.5 l
Garlic	2 cloves
Spice	taste
Dried basil	0.5 tsp
Butter	60 g

Step cooking

Dough

1. Pour 200 g of flour into a deep bowl or bowl, add 0.5 tsp to the flour. salt and mix.
   
2. Pour flour onto a work surface, where you will knead the dough. Make a groove in the center of the slide made of flour and beat 2 chicken eggs there.
   
3. Mix eggs with flour with a spoon. When the eggs dissolve in the dough, begin to knead it with your hands. It should turn out dense. Collect the dough into one whole lump and pour 2 tbsp. l sunflower oil. Continue to knead the dough until it becomes homogeneous (10-15 minutes).
   
4. Rewind the dough with cling film and put in the refrigerator for 30-40 minutes.
   

Filling

1. Peel and cut 1 large onion. Put a large pan to heat on medium heat, pour a little sunflower oil in it, wait until it warms up, pour the chopped onion into the pan.
   
2. While onion is fried, peel 4 red tomatoes and grate them in a deep bowl.
   
3. Peel and squeeze 2 cloves of garlic to the tomatoes, pour 0.5 tsp. dried basil and other spices to your taste (peppers, herbs), also pour about 0.5 tsp. salt and mix.
   
4. On a fine grater, grate 500 g of hard cheese.
   
5. Add 800 g of ground beef to the onion that is being fried (after the onion is a little podzolotil).
   
6. Fry the minced meat with onions over medium heat for about 10 minutes, stirring occasionally. Stuffing should change color, then salt (about 0.5 tsp. Salt). Pour the grated tomatoes with garlic into a frying pan with minced meat and mix, add 1 tbsp. l tomato paste. Cover and simmer on medium, stir occasionally (approximately 20-25 minutes). After the meat is slightly stewed, pour 150 ml of dry white wine into the pan and mix. Cover the minced meat with a lid and simmer another 30-40 minutes until the liquid evaporates.
   

Bechamel sauce

1. Pour 500 ml of milk into a small saucepan and place on a stove over low heat.
   
2. While the milk is warming, put another pan on the fire and put there 60 g of butter. Dissolve it completely.
   
3. In a pan with melted butter, send 80 g of flour (4 tbsp. Spoon). Mix flour and butter quickly and well. After you have mixed the butter with flour and it has been brewed, turn off the stove so that it does not burn.
   
4. After the milk has warmed up (do not boil), turn off the hotplate. Add a pinch of salt to the milk. Start gradually by pouring hot milk in portions into a pan with butter and flour. Mix until smooth with a whisk, make sure that there are no lumps.
   

Paste

1. Remove the previously kneaded dough from the refrigerator, it should be elastic and soft. Form a small roller from the dough and divide it with a knife into three equal parts.Press each part lightly with your palm and make a “cake”, sprinkle with flour and pass through the nozzle to roll out the dough (periodically sprinkle the dough with flour during rolling). The thickness of the dough should be 1.5 mm.
   
2. Cut your rolled dough according to the baking dish in which you will make lasagna (if the mold is small, you can make several servings).
   
3. Put 1 liter of water on the stove, bring the water to a boil and add salt (0.5 tsp. Of salt). Add a couple of drops of sunflower oil to the water. Pour 1.5 liters of cold water into another pan, if you have ice, you can add it to the water.
   
4. In a pan with boiled water, lower 1 sheet of dough, boil for about a minute, remove the sheet of dough from the pan and lower it into a container of cold water. Cook all sheets of dough. Using a spoon, transfer all sheets of dough from cold water into a colander so that the glass water.
   

Cooking Lasagna

1. Pour a little bechamel sauce into the bottom of the baking dish, distributing it along the bottom (make sure that the sauce only covers the bottom, if there is a lot of it, the lasagna will “float”).
   
2. Lay a few lasagna sheets on top of the sauce so that they cover the bottom of the mold. If the size of the sheets does not match, they can be cut. On top of the dough, put a few spoons of minced meat filling and tomato.
   
3. Pour the bechamel sauce and sprinkle on top with the previously grated cheese.
   
4. Repeat the same process with another layer. Put the last sheets of dough on top, pour the bechamel sauce and cover with grated cheese.
   
5. Put the dish in the oven at 80 degrees, for 30-35 minutes.
   

Video recipe

After watching the video, you can understand how the dough should turn out and cut into pieces of what size. You will also see how to properly roll and cut lasagna sheets. Look at the consistency of the sauce and how many ingredients to put on each layer of lasagna.

You learned how to cook a delicious Italian dish - lasagna. Following the recipe, you will certainly get an excellent result, lasagna will become an adornment of any table and will always be appropriate on it.

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