Prepared quickly, it turns out very tasty
1. Lasagna from zucchini: super-useful dinner!
INGREDIENTS:
● Chicken fillet - 300 g
● Courgettes - 400 g
● Carrots - 1 piece
● Egg - 1 piece
● Onions - 1 pc.
● Natural yoghurt - 4 tbsp. L
● Cheese low-fat - 100 g
● Tomato paste - 1 tbsp. L
● Salt, pepper - to taste
PREPARATION:
Chicken fillet grind for stuffing. In a frying pan fry with a small amount of butter chicken forcemeat, chopped onions, grated carrots, add a little water and put out for 10 minutes on low heat. Add the tomato paste and fry for 3 minutes, stirring constantly. Add salt and pepper to taste.
Zucchini cut into thin layers. Half the squash layers are put in a refractory dish with a flat bottom.
Spread half the roast beef on zucchini. In a bowl, whip the egg with yoghurt and salt. For grounding, pour half of the egg-yoghurt mixture. Then repeat all the layers. Sprinkle with grated cheese, put in a preheated oven to 200 degrees until cooked. As soon as the vegetable marrow has become soft, and the cheese has bloomed, you can take it out of the oven. Lasagna is ready, served hot.
2. Lazy lasagna, very simple and tasty
INGREDIENTS:
● minced chicken - 500 gr.
● 2 onions
● 500 gr. Fresh mushrooms
● lavash (thin)
● Milk - 1 tbsp.
● 1 tablespoon. Flour
● low-fat cheese
PREPARATION:
Mushrooms fry with onions, minced meat with salt pepper (not much),
In the baking dish and lay out layers:
- lavash
- minced meat
-pita
Crabs
-lawash, etc.
We prepare milk sauce: 1 tbsp. Spoon flour mixed in milk, add salt and bring to a boil, remove from heat, the sauce should thicken. Pour this mixture "lasagna", sprinkle with cheese and put in the oven for 30-40 minutes. To a ruddy crust. Mushrooms can be replaced with tomatoes or add more tomatoes. As anyone wants.
3. Protein dinner: cheese lasagna
INGREDIENTS:
Onion 3 pcs.
● Tomatoes 3 pcs.
● Chicken meat mince 700 g
● Tomato paste 3 tbsp. L
● Cheese hard fat 700 g
● Greenery 15 g
● Salt, pepper to taste
PREPARATION:
600 g cheese cut into thin plates 2-3 mm, the rest - grate on a large grater. Cut tomatoes into thin circles. Put onion and minced meat in a small amount of water. To the filling add 4 tablespoons of tomato paste and water if necessary. Stew for 10 minutes over medium heat. Salt and pepper. In a small small form put a layer of cheese, on it a layer of filling. Repeat the layers as needed. The last layer to put grated cheese and circles of tomatoes. Bake in a preheated 200 degrees oven for 10-15 minutes. Serve on the table in the form, decorated with greens.
4. Chicken-cheese lasagna without dough
INGREDIENTS:
● Chicken meat mince 700 g
● Red onion 3 pieces
● Tomatoes 3 pieces
● Tomato paste 3 tablespoons
● Greenery 15 g
● Cheese hard fat 700 g
● Salt, pepper to taste
PREPARATION:
600 g cheese cut into thin plates 2-3 mm, the rest - grate on a large grater. Tomatoes cut into thin circles. Put onion and minced meat in a small amount of water. To the filling add 4 tablespoons of tomato paste and water if necessary. Stew for 10 minutes over medium heat. Salt and pepper. In a small small form put a layer of cheese, on it a layer of filling. Repeat the layers as needed. The last layer to put grated cheese and circles of tomatoes. Bake in a preheated 200 degrees oven for 10-15 minutes. Serve on the table in the form, decorated with greens.
5. Dietary vegetable lasagna
INGREDIENTS:
● Sheets for lasagna - 5 pcs.
● Marrow - 150 g
● Eggplant - 150 g
● Cashew - 30 g
● Tomato paste - 8 tbsp.
● Water - 50 ml.
● Salt - to taste
PREPARATION:
Pour the nuts with water and leave for 1-2 hours. Beat nuts with water and salt with a blender. Squash and eggplant wash, cut along. Lubricate the bottom of the mold with tomato paste. On top of the tomato paste put a lasagna leaf and then a layer of zucchini. Lubricate the nut paste. Then again put a lasagna leaf, and on it - a layer of eggplant and grease with a tart paste. Make several layers. Cover the lasagna first with parchment paper, then with foil and fix the edges. Put the oven in a preheated oven and bake for 40 minutes.
6. UNUSUAL ROUND LASANIA
INGREDIENTS:
● 500 grams of lasagna sheets
● 200 grams of salami
● 500 g of your favorite cheese
● sauces béchamel, bolognese, pesto
● 400 g ground beef
● 1 can of tomatoes in juice
● 1 onion
● garlic to taste
● 2 tbsp. L. olive oil
● 375 ml of red wine
● 1 tbsp. L. Sahara
● salt, pepper, marjoram to taste
BESHAMEL:
● 75 g of flour
● 75 g of butter
● 250 ml of milk
● salt, pepper, nutmeg to taste
PEST:
● 100-150 ml of olive oil
● bunch of basil
● 3 garlic cloves
● 50 g grated Parmesan
● 3 tbsp. L. Pine nuts
PREPARATION:
You can start with the Bolognese sauce: fry the finely chopped onions in olive oil, then add the mince. Fried mixture of tomatoes in the juice and add the remaining ingredients. The sauce is prepared for 40-50 minutes, but do not forget to mix it from time to time. If the bolognese is too thick, you can add Add a little warm water. While the Bolognese is in the process of cooking, you can make a bechamel. Melt the butter in a saucepan over medium heat, and then gradually and gradually add flour, while constantly mixing.
When the mixture turns golden, start adding milk - also slightly. The main thing is to continuously mix, so that no lumps are formed. Then add the spices to taste. Preparing the pesto sauce will not take you long: all the necessary ingredients must be mixed in a blender. Weld sheets of lasagna and fold them into a round deep baking dish, as shown in the picture.
There should not be any gaps between the sheets. Let's get to the layers: first, cut the pasta with a large portion of the bechamel sauce and pieces of salami. Top with a few sheets of pasta. Then add pesto and grated cheese. And again a layer of pasta.
And now a lot of cheese! And - right! - again special sheets. Add half cooked Bolognese. We cover everything with sheets. Before the remnants of the bolognese and grated cheese. Another layer of sheets of paste is smeared with the remains of the bechamel sauce. Put the dish in a preheated oven to 180 ° C. After an hour, remove the lasagna from the oven and leave to cool for 20 minutes. The most exciting moment! Carefully turn the baking dish over.
7. CLASSICAL LASANIA
INGREDIENTS:
● 700 g minced meat
● 800 ml of canned tomatoes in their own juice (or home trade winds)
● 1 onion
● 1 carrot
● 2 cloves of garlic
● 20 g of butter
● 3 tablespoons olive oil
● 100 ml of dry white wine
● 200 ml of milk
● 1 generous bunch of basil
● half a celery stalk
● 2 tablespoons dried oregano
Balsamella sauce (béchamel):
● 600 ml of milk
● 60 g of butter
● 60 g of flour
● 40 g grated Parmesan
● pinch of nutmeg
● 100 g grated Parmesan
PREPARATION:
1. Onion finely chopped, carrot three on a grater. In the frying pan, heat the cream and olive oil. First, fry the onions to transparency, then add the carrot and, if you like celery, finely chopped celery and fry all together for a few minutes. We lay out the mince and mix, stretching a spoonful of lumps of meat. Salt, pepper, add finely chopped or grated garlic.
When the mince is lightly fried and completely gray, pour the wine and stew for another five minutes, until the alcohol evaporates. Add tomatoes or trade wind, milk, finely chopped bunch of basil.
Cover with a lid and simmer on a small fire, stirring occasionally. Usually half an hour is enough, but it can be longer. If necessary, you can even dosolit. The sauce should be a semi-dense consistency: not very liquid, but not very thick. It should have a liquid that will soak and prepare lasagna sheets (especially if you have sheets that you do not need to pre-boil).
2. While stewing stew, prepare the balsamella sauce. So the Italians call beshamel. Put the butter in a saucepan with a thick bottom and completely melt on the stove, until gurgling. Then we remove from the plate and in small portions we sift the flour into the oil, after each sifting, thoroughly mixing, so that the oil and flour are combined and there are no lumps. Now add the milk - also a little at a time, carefully mixing, to mix the milk and the butter and flour mixture. Sauté pan on the stove on a small fire. And, stirring constantly, we wait until the sauce thickens and boils. Remove from the fire, salt, add a pinch of nutmeg. Pour 40 g of grated Parmesan and mix well.
3. Now you can collect lasagna. Form for baking lightly grease with vegetable oil. At the bottom of a thin layer of spread ragout (just a few tablespoons). From the top, lay out the sheets of paste. Then - a layer of ragout. Then - a layer of balsamella sauce, spread over the stew. Sprinkle a piece of grated parmesan. And again - sheets, ragout, balsamella, parmesan - until the ingredients run out. We finish with grated Parmesan cheese. Usually two or three layers are produced. Now the form is covered well with a foil, so that when baking does not evaporate the liquid and the lasagna remains juicy. If you have a shape with a lid - even better. Send it to a preheated 180 degree oven for 25-30 minutes.
8. HOME LASANIA
INGREDIENTS:
● Minced beef - 1 pc.
● Carrots (large) - 2 pcs.
● Onions (medium size) - 0.5 pcs.
● Sweet pepper - 1 pc.
● Tomatoes (large, ripe) - 3 pcs.
● Lasagne (portion plates) - 100 g
● Wine (white or red)
● A pair of twigs
● Parsley
● Garlic - 2 cloves
● Olive oil (for frying)
● Salt
● Pepper
● Cow milk - 750 ml
● Butter - 90 g
● Flour - 90 g
● Cheese (grated) - 50 g
● Bay leaf
● Parmesan
PREPARATION:
1. Prepare the ingredients.
2. Prepare the layers of dough for lasagna according to the instructions on the package. Portion sheets for lasagna take from the calculation of 5 plates per person. Classic plates need to be boiled, but there are some that can simply be soaked in hot water. There are also semi-finished products, ready to be assembled without cooking, and even sheets of fresh pasta for lasagna. Note: if the layers you choose are supposed to be boiled or soaked, take them with a margin - in case, during the manipulation, any of them breaks.
3. Cut the onions into small cubes, grate the carrots or finely chop them. Fry the onion in oil over medium heat. When he gets a golden hue, add the carrots, mix. Cook over medium heat, stirring occasionally, until soft.
4. Pour the prepared paste neatly into a damp cloth or dish towel, cover with another wet towel on top and lay the next layer on top. The last "floor" must be covered, so that the paste does not dry up during the preparation of sauces.
5. Add the finely chopped pepper to the vegetable mixture, stir and fry all together for 5 to 7 minutes over medium heat, stirring occasionally.
6. Add minced meat, reduce the fire to the weakest and then pour the wine. "Dissolve" the mince in the wine, mix with the vegetables. Evaporate the wine over medium heat, stirring with a spatula.
7. Grate the tomato on a large grater (you need to cut it across and rub the flesh down, and discard the remaining peel).
8. Pour the tomato puree, stir and evaporate the water from the meat sauce until the oil comes out on the surface (the sauce should have a bright tomato shade). It will take about 15-20 minutes.
In the meantime, finely chop garlic and parsley. Combine with meat sauce, stir. Close the lid and remove from heat.
9. Prepare the Béchamel sauce. For this, melt the butter, fry the flour until golden brown, stirring constantly with a spatula. Reduce the heat to the smallest and carefully pour the milk in a thin trickle, working vigorously. Salt, pepper, add bay leaf. Bring to a boil, remove from the plate. If desired, you can add a pinch of grated cheese to the béchamel and mix the sauce until the cheese is completely dissolved.
10. Pick up the lasagna. Place the plates in a greased baking dish. On top lay a layer of meat sauce, pour over the béchamel sauce, cover with another layer of pasta. Similarly, collect each serving from 5 plates. The last layer is generously poured with bechamel sauce, sprinkled with grated cheese if desired and sent to a preheated oven (180 degrees). Bake until golden brown (about 30 minutes).
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