To prepare delicious lasagna, you need the dough for it, rolled into thin sheets, cut into plates of the correct shape and dried. You can, of course, buy a ready-made set of lasagna dough sheets at your nearest supermarket - this is quite convenient.
Puff pastry lasagna is also an option. Ready-made puff pastries are often sold in supermarkets, home kitchens and catering establishments. It’s easy to roll out sheets of it and cut out plates, dry it slightly and then cook lasagna. In these two cases, everything is fine, but you don’t know what and what quality ingredients were used to prepare the dough.
Homemade lasagna is the best solution. Of course, we will use only high-quality flour (premium or first grade), preferably from durum wheat. For those who particularly care about their figure and digestion, it is better to choose wholemeal flour. The remaining ingredients, at a minimum, must be fresh and natural. Let's look at how to prepare lasagna dough. Of course, it is better to follow traditional methods.
Classic lasagna dough recipe
Ingredients:
- wheat flour – 600 g;
- chicken egg – 3-4 pcs.;
- olive oil (or even odorless sunflower oil) – about 50 ml;
- cold water – 100 ml;
- table salt – 1 pinch.
Preparation
Sift the dough onto the work surface in a heap (this is necessary; during the sifting process, the flour is enriched with oxygen). We make a depression in the slide, drive the eggs into it, add oil, water and salt. Using oiled hands, knead the dough and knead it thoroughly for a long time. The dough should become elastic and elastic. Roll it into a ball, cover it with a towel and let the dough rest (in the refrigerator if possible) for 40 minutes, then knead it, knead again and you can roll it out.
Roll out the dough into thin sheets (no more than 2 mm thick). Using a knife, cut the plates of the required size (usually no more than 7x15 cm). Place the plates on clean towels and dry slightly. You can lightly (for no more than 5 minutes) boil them in salted water with the addition of olive oil, and then put them on towels to dry.
Puff pastry for lasagna
Ingredients:
- wheat flour – 0.5 kg;
- natural butter (no margarines, no trans fats) – 200 g;
- eggs - 2 pcs.;
- salt – 0.5 teaspoon;
- vinegar 6 or 9% - 0.5-1 tbsp. spoon;
- cold water - about 400 ml.
Preparation
It is very important that all ingredients for making puff pastry are sufficiently cold. To do this, it’s a good idea to keep them overnight or at least 4 hours in the refrigerator (on the shelf), and the oil in the freezer.
Sift the flour into a large bowl. Grind the cold butter with a knife to about the size of a pea and also into a bowl. In a separate container, dissolve salt and vinegar in cold water (you can add 1-2 teaspoons of sugar). Vinegar ensures a stable state of flour gluten, then the dough does not spread, but increasing its amount worsens the taste. Pour the liquid into the flour and butter and quickly knead the dough, gradually adding water, if necessary, add more flour. 
Grease your hands with oil before kneading.
Instead of water, you can use cold milk, and the taste of the dough will improve, but the elasticity will decrease and the calorie content will increase. Solution: use a mixture of water and milk.
Roll into a ball and wrap the dough in cling film. Place in the refrigerator for 2 hours.
When the dough has proofed, roll out the layers, coat the surface of each with oil and stack one on top of the other; for lasagna, 5-8 layers are normal. Roll out thinly and cut into layers, then lay out to dry a little, and you can start cooking.
If you are a big fan of Italian cuisine and cannot live without lasagna, try making your own dough for the famous layer pie. It resembles the base for dumplings and dumplings, but has some peculiarities. How to do it right? What are the subtleties?
Lasagna leaves - what are they?
Lasagna is an incredibly tasty, world-famous dish originally from Italy. If such a combination of products is transferred to the Russian style, you will get something similar to a casserole of noodles with minced meat, baked under a cheese crust. In the original, lasagna consists of rectangular layers of special pasta (lasagne plates), which alternate with layers of meat or vegetable filling. All this splendor is sprinkled with Bechamel sauce and baked under a delicious cheese crust.
The basis of this casserole is thin doughy lasagna leaves. The technology for their production is identical to the production of other pasta; the difference lies solely in their special shape. Lasagna sheet is a thinly rolled, rectangular sheet of dough made from durum flour (durum wheat flour). The dough is kneaded with the addition of water and eggs and turns out tight but elastic.
Ready-made lasagna sheets
Since lasagna layers are a type of pasta, they are made in factories where pasta is made and are freely sold in stores. On supermarket shelves there are a lot of ready-made lasagne sheets from different manufacturers. All that remains is to choose and buy a package of special pasta, prepare the filling and sauce, and such a tasty, original dish can be successfully prepared at home.
What can you substitute for lasagne sheets?
There are many recipes, slightly interpreted by skilled housewives to simplify and reduce the cost of the cooking process. Sometimes it’s not even a matter of money or time, but the fact that in small provincial towns it can be problematic to purchase a special paste. You can replace lasagna sheets with thin pita bread, regular noodles, cut into layers or puff pastry without yeast. You can also use cabbage leaves, thin slices of zucchini or eggplant as a base.
How to prepare lasagna sheets
If you still want to experiment and bake an Italian layer cake, but you couldn’t find ready-made layers, try making lasagne sheets yourself. To do this, you need to knead the dough from only four components: flour, water, eggs, salt, then roll it out thinly and form into plates. Some chefs prepare the dough with the addition of baking, but this is a matter of taste. You can roll it out in two ways - using a regular rolling pin or a special machine. After this, dry the base a little and begin preparing the casserole.
How to make lasagna dough
Cooking pasta is the most labor-intensive step in the recipe for a traditional Italian dish, but the look and taste of the pie directly depends on it. To make lasagna sheets with your own hands, you don’t need much - time, desire, ingredients that any housewife always has on hand. To prepare lasagna dough, you need to combine flour, eggs, and water in the proportions specified in the recipe. It’s simple, the main thing is to knead the base correctly, make it soft, elastic, pliable, so that preparing the dish is easy and simple.
Lasagna dough - homemade recipe
- Cooking time: 1 hour 15 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 375 kcal per 100 grams.
- Purpose: for preparing lasagna.
- Cuisine: Italian.
- Difficulty of preparation: medium.
Making lasagne dough at home is more difficult than just buying it, but a homemade product will definitely be more enjoyable and healthier than store-bought. You can easily change your usual recipe by replacing regular wheat flour, for example, with buckwheat or bran flour - the dish will come out original and will contain fewer calories. Below is the simplest but proven recipe for lasagna dough, supplemented with photos.
Ingredients:
- premium wheat flour – 4 tbsp. (with a slide);
- water – 0.5 tbsp.;
- chicken eggs – 3 pcs.;
- vegetable oil (olive or corn) – 2 tbsp. l.;
- salt - a pinch.
Cooking method:
- In a separate bowl, beat eggs with half a glass of cold water.
- Pour sifted flour onto a clean, dry surface of the table, add salt, mix with flour. Make a depression at the top of the slide.
- Pour a mixture of eggs and water into the resulting funnel.
- Carefully collecting the flour from the edges of the mound to the middle, mix the liquid with the flour.
- Start kneading the dough. While kneading, add two tablespoons of oil.
- Knead until the mixture becomes completely homogeneous and stops sticking to your hands. This may take 10 to 15 minutes.
- Sprinkle the work surface with flour and lay out the resulting lump. Leave for half an hour. Cover with cling film, textile or paper towel to avoid chapping.
- Then form the lasagna dough into a thick rope and use a knife to divide it into equal parts.
- Roll out each part to a thickness of 1-1.5 mm, cut into sheets of the required size, focusing on the size of the baking sheet, frying pan or baking dish in which the pieces will be placed.
How to make lasagna dough - secrets from chefs
If you are careful and strictly follow the detailed instructions, then even your first attempt at preparing this delicious Italian pie will turn out to be a simple and feasible task. To make lasagna dough tender and elastic, remember the following recommendations:
- You need to start preparing the pasta by sifting the flour so that the dough becomes soft, tender, and pliable.
- To prevent store-bought ready-made dough from crumbling, it must be pre-processed - frozen dry plates should be boiled in salted hot water for a couple of minutes. Freshly prepared dough does not need to be boiled.
- When boiling, the leaves must be very carefully placed in water (it should boil slightly) and removed so as not to damage it.
- In order not to spoil the surface of the table with a knife, you can cut the rolled out dough into sheets on a large cutting board, but before doing this, be sure to sprinkle it with flour.
- Before preparing the pasta, it is worth considering the size of the eggs. If they are small, you need to add one or two more so that the finished dough does not turn out too tough.
- To give the dish originality, the base can be made flaky (put butter and milk into it) or multi-colored (experimenting, add natural coloring, for example, turmeric or beet juice).
- Sometimes after cooking the pie there may be some slices left. They can be dried or frozen, and later used for their intended purpose.
Video: Homemade lasagna sheets
Lasagna Recipes
Classic recipe for making lasagna dough. How to choose the right products and the secrets of a good test. Tips for preparing lasagna sheets.
40 min
120 kcal
5/5 (2)
Lasagna is as famous a dish of Italian cuisine as pizza or pasta. This is a kind of multi-layer casserole, and it has a great variety of flavor options! Tasty and satisfying with tomato and meat Bolognese sauce, chicken, mushroom, vegetable, cheese, cottage cheese, seafood and dozens more options.
Making your own lasagna dough is easy!
Where to start if you decide to cook delicious lasagna at home? Of course, from the test! Today, lasagne sheets can be bought in any supermarket, but making the dough at home is much cheaper, and you will be absolutely sure that you used only natural products.
Plus, it's actually very simple and fast. We will tell you how to make lasagna dough, and believe me, you will do it no worse than the Italians! See for yourself!
Required Ingredients
Cooking sequence
- Sift the flour into a bowl and make a small well in the middle. Whisk the eggs, add salt and pour into the well in the flour. Add olive oil and a little water, no more than 2 tablespoons.
Important! We recommend sifting the flour before use, this will make it looser, and the dough will be easier to knead and will be fluffier. In addition, sifting will remove possible foreign impurities. You can sift the flour using a fine sieve, colander, or even a whisk.
- It is best to knead the dough with your hands, so you can feel it better. But you can also use a food processor. The lasagna dough should be dense and elastic, it should not stick to your hands.
- Wrap the lasagna dough in cling film and send to “rest” for 20 minutes in the refrigerator.
- Divide the lasagne dough into 8 even pieces with a knife, then roll each piece into thin sheets (up to 1.5 mm thick).
- Shaping the sheets is easy. It can be rectangular or round, depending on your preferences and the shape in which you will bake the lasagna. To ensure that the sheets are even and the same size, the shape of the lasagne sheets can be made from cardboard and measured according to it.
Did you know? The dough obtained from this volume of products will be enough for 20-25 sheets, depending on the size of your mold. It can be frozen and used as needed. You can also dry the dough. To do this, spread out wax paper or cling film and place the sheets in a warm place for several hours, turning occasionally. Before the next preparation of lasagna, the finished sheets need to be boiled in water for 2-3 minutes, and then spread on the form and spread the filling.
That's all! You are convinced that lasagna dough can be easily and quickly prepared with your own hands!
- Read the information on the package of lasagna sheets. Sometimes they do not require pre-cooking.
- If according to the instructions you need to boil the sheets first, place them in boiling salted water. Cooking takes literally 3 minutes, since the sheets should remain somewhat harsh.
- The sheets may stick together during cooking. To prevent this, cook them in parts or one at a time, and add a little vegetable oil to the water. After cooking, place the sheets in a single layer on a clean towel to dry slightly.
- If you prefer to make your own dough, there is a recipe for homemade lasagne sheets at the end of this article.
- Lasagna should be cooked in a thick-walled container with high sides. Choose a pan that is not too large so that the lasagna does not turn out low. It should have at least 3-4 layers of dough.
- Let the lasagna cool slightly before cutting.
Ingredients
- 2 tablespoons olive oil;
- 1 onion;
- 500 g minced beef;
- salt - to taste;
- 500 g passata or fresh tomatoes without skin, cut into small cubes;
- 1 teaspoon dried basil;
- 40 g butter + a little for greasing;
- 40 g flour;
- 400 ml milk;
- salt - to taste;
- ground black pepper - to taste;
- 250 g lasagna sheets;
- 50 g parmesan.
Preparation
Heat the oil in a frying pan and saute the finely chopped onion until golden brown. Add the minced meat and fry, stirring, until the meat is cooked. Season with salt and pepper.
Add the passata or tomatoes, stir and cook over low heat for about 10 minutes. Then combine the mixture with basil.
Melt butter in a saucepan over moderate heat. While stirring with a whisk, add flour. Continuing to whisk the mixture, gradually pour in the milk. Cook the béchamel sauce, stirring constantly, until it thickens. Season with salt, pepper and nutmeg.
Grease a baking dish with oil. Place some lasagna sheets on the bottom and cover them with some of the sauce. Spread some of the meat filling on top. Repeat layers. There should be bechamel sauce on top, sprinkled with grated Parmesan. Bake for 30 minutes at 190°C.
Ingredients
- 2 teaspoons olive oil;
- 450 g minced beef;
- 2 cloves of garlic;
- 1 teaspoon dried oregano;
- salt - to taste;
- ground black pepper - to taste;
- 900 g;
- 450 g ricotta;
- 50 g parmesan;
- ¼ bunch of parsley;
- 350 g lasagna sheets;
- 700 g mozzarella.
Preparation
Heat oil in a large frying pan. Place the minced meat there and fry until done. Drain excess fat from pan.
Add chopped garlic, oregano, salt and pepper to the meat and fry for another minute. Add the marinara, stir and cook until the sauce is heated through. Mix the ricotta, half the grated Parmesan, almost all the chopped parsley, pepper and salt.
Spread some of the meat filling over the bottom of the baking dish and cover it with some of the lasagna sheets. Brush the sheets with some of the cheese mixture and top with some of the chopped mozzarella. Repeat layers. Top the final layer of lasagne sheets with the meat mixture, mozzarella and grated Parmesan.
Cover the pan with foil. Bake lasagna for 15 minutes at 190°C. Remove the foil, increase the temperature to 200°C and cook for another 20 minutes. Before serving, sprinkle lasagna with chopped parsley.
tasteofhome.com Ingredients
- 700 g tomatoes;
- 200 g champignons;
- 500 g tomato paste;
- 1 onion;
- 4½ teaspoons dried basil;
- salt - to taste;
- 500 g boiled chicken;
- 2 eggs;
- 900 g lean;
- 80 g hard cheese;
- ½ bunch of parsley;
- ground black pepper - to taste;
- a little butter;
- 350 g lasagna sheets;
- 300 g mozzarella.
Preparation
Cut the tomatoes into cubes and the mushrooms into slices. Place the tomatoes and mushrooms in a saucepan, add tomato paste, finely chopped onion, basil and salt. Let it boil, reduce heat and simmer covered for 25 minutes. Add the chicken pieces and cook for a few more minutes.
In a bowl, mix eggs, cottage cheese, grated cheese, chopped parsley, pepper and salt.
Grease a baking dish with oil and place several lasagna sheets on the bottom. Spread part of the curd mixture, part of the tomato-meat filling and part of the mozzarella on top. Repeat layers.
Cover the pan with foil and place in an oven preheated to 190°C for 30 minutes. Remove the foil and bake for another 10-15 minutes.
collectingmemoriess.blogspot.com Ingredients
- 1 onion;
- 2 tablespoons vegetable oil;
- 500 g champignons;
- salt - to taste;
- ground black pepper - to taste;
- 1 tablespoon butter;
- 1 tablespoon flour;
- 400 ml milk;
- ground nutmeg - to taste;
- 200 g lasagne sheets;
- 300 g mozzarella.
Preparation
Finely chop the onion and lightly fry in a frying pan with hot oil. Chop the mushrooms into large pieces or thin slices, add to the onion and cook, stirring, for about 10 minutes. Season with salt and pepper.
Melt the butter in a saucepan. While stirring with a whisk, add flour. Gradually pour in the milk and cook the sauce, stirring constantly, until thickened. Season with salt, pepper and nutmeg.
Grease the bottom of a baking dish with sauce and place a few lasagne sheets on top. Spread some of the filling over them, sprinkle with some grated cheese and brush with sauce. Repeat layers. Top the final layer of lasagna sheets with mozzarella and sauce. Bake for 40 minutes at 180°C.
jamieoliver.com Ingredients
- 70 g butter + a little for greasing;
- 50 g flour;
- 800 ml milk;
- salt - to taste;
- ground black pepper - to taste;
- 1 fresh bay leaf;
- 800 g spinach;
- 200 g ricotta;
- ground nutmeg - to taste;
- 300 g lasagna sheets;
- 100 g parmesan.
Preparation
Melt 50 g of butter in a saucepan. While stirring with a whisk, add flour and cook for 1-2 minutes. Pour in the milk and stir until the bechamel thickens. Season with salt and pepper, add bay leaf and cook for another 5 minutes. Remove the bay leaves from the sauce.
Melt the remaining butter in a frying pan and add the spinach leaves. Simmer covered for a few minutes until soft. Drain the liquid from the pan. When the spinach has cooled, lightly squeeze it, chop it and mix with the ricotta, a couple of tablespoons of bechamel sauce, nutmeg, salt and pepper.
Grease a baking dish with oil. Place some of the lasagna sheets, some of the sauce, some of the spinach mixture and sprinkle with some grated Parmesan cheese. Repeat layers.
Brush the final layer of lasagne sheets with sauce and sprinkle with Parmesan. Bake for 30 minutes at 190°C.
Ingredients
- 3 chicken breasts;
- salt - to taste;
- ground black pepper - to taste;
- 5 eggs;
- 130 g flour;
- 230 g breadcrumbs;
- a few tablespoons of vegetable oil;
- 500 g ricotta;
- 680 g marinara sauce;
- 250 g lasagna sheets;
- 400 g mozzarella.
Preparation
Cut the chicken breasts in half into two thin pieces. Brush them with salt and pepper on all sides. You can use ready-made chicken seasoning.
Beat 4 eggs. Dredge the breasts in flour, dip in beaten eggs and sprinkle with breadcrumbs on all sides. Fry the chicken in a frying pan with hot oil for about 4 minutes on each side. Place on a paper towel to drain excess fat.
Whisk together the ricotta and remaining egg. Grease a baking dish with some of the marinara, top with a few lasagne sheets and cover with some of the cheese sauce. Next, spread some of the chicken and sprinkle with some of the grated mozzarella.
Repeat layers until marinara and remaining mozzarella are on top. Cover the pan with foil and place in an oven preheated to 180°C for about 50 minutes. 10 minutes before cooking, remove the foil.
nyam.ru Ingredients
- 500 g pumpkin pulp;
- 400 g hard cheese;
- 20 g butter;
- 1 tablespoon flour;
- 500 ml milk;
- salt - to taste;
- ground nutmeg - to taste;
- ground black pepper - to taste;
- 250 g lasagna sheets;
- 50 g walnuts.
Preparation
Grate the raw pumpkin and cheese on a coarse grater.
Melt butter in a frying pan. While stirring, add flour. Continuing to stir, pour in the milk and cook until thickened. Season the sauce with salt, nutmeg and pepper.
Brush the bottom of a baking dish with a little sauce and place a few lasagne sheets on top. Spread some of the pumpkin, chopped nuts, sauce and cheese over them. Repeat layers. Sprinkle the top layer of cheese with nuts.
Bake for 20–25 minutes at 170°C.
jamieoliver.com Ingredients
- 3 eggplants;
- 7 tablespoons olive oil;
- 3 cloves of garlic;
- several sprigs of thyme;
- ground chili - to taste;
- 800 g of tomatoes in their own juice;
- 1 tablespoon balsamic vinegar;
- 1 bunch of basil;
- salt - to taste;
- ground black pepper - to taste;
- 70 g parmesan;
- 150 g cheddar;
- 250 g lasagna sheets.
Preparation
Place the eggplants in a colander and place it over a pan of simmering water. Steam vegetables for 30 minutes. Then cut in half, scoop out the pulp with a spoon and chop finely.
Heat 6 tablespoons oil in a frying pan over medium heat. Add chopped garlic, thyme leaves, eggplant and chili powder. Cook, stirring, 10 minutes.
Add tomatoes to the pan and chop them with a spatula. Then pour in the vinegar and throw in almost all the basil leaves. Bring the mixture to a boil and simmer for 10 minutes over moderate heat until it thickens. Season with salt and pepper.
Grate in Parmesan and half the cheddar. Cut the other half of the cheese into thin slices.
Brush the bottom of the baking dish with some of the vegetable sauce. Sprinkle with some grated cheese, cover with a few lasagna sheets and repeat layers. Place grated cheese and cheddar slices on the top layer of vegetable sauce.
Bake lasagna for 25–30 minutes at 200 °C. Before serving, garnish the dish with the remaining basil leaves and drizzle with a spoonful of oil.
Ingredients
- 50 g butter;
- 1–2 cloves of garlic;
- 600 g whipping cream;
- ground black pepper - to taste;
- 85 g parmesan;
- 600 g baked or fried chicken;
- 500 g broccoli;
- 250 g lasagna sheets;
- 230 g mozzarella.
Preparation
Melt the butter in a saucepan. Add finely chopped garlic, cream and pepper. Stir, bring to a boil and reduce heat. Add grated cheese and stir until thickened.
Cut the chicken and broccoli into large pieces.
Grease a baking dish with some of the sauce and cover with a few lasagne sheets. Top with some chicken, broccoli and grated mozzarella and brush with sauce.
Repeat layers. Spread the final layer of lasagne sheets with sauce and sprinkle with cheese. Cover the pan with foil and place in an oven preheated to 190°C for 30 minutes. Remove the foil and cook for another 15 minutes.
iamcook.ru Ingredients
- 1 tablespoon vegetable oil;
- 1 onion;
- 2 tomatoes;
- 170 g tomato sauce;
- salt - to taste;
- ground black pepper - to taste;
- 50 g butter;
- 50 g flour;
- 500 ml milk;
- ground nutmeg - to taste;
- 300 g ham;
- 200 g hard cheese;
- 200 g lasagna sheets.
Preparation
Heat the oil in a frying pan and fry the onion and diced tomatoes. Add tomato sauce, salt and pepper and cook until most of the sauce has evaporated.
Melt the butter in a saucepan and, stirring with a whisk, add the flour. Pour in the milk and cook, stirring, until thickened. Season the bechamel with salt, pepper and nutmeg.
Cut the ham into cubes and grate the cheese on a coarse grater.
Brush the bottom of a baking dish with a little sauce. Top with some lasagna sheets, some tomatoes and onions, ham, sauce and cheese. Repeat layers. Top the last layer of cheese with bechamel sauce. Bake lasagna at 180°C for about 30 minutes.
Bonus: Lasagna Sheets Recipe
Ingredients
- 275 g flour + a little for sprinkling;
- 3 large eggs;
- a pinch of salt.
The specified amount of ingredients will yield approximately 450 g of dough.
Preparation
Make a well in the middle of the flour. Break the eggs into it and add salt. Beat the eggs with a fork, combining them with the flour.
Knead the dough thoroughly with your hands until it becomes smooth and homogeneous. Add a little water if necessary. Form the dough into a ball, wrap it in and refrigerate for 30-60 minutes.
Dust your work surface with flour, turn the dough out onto it, and cut it into three equal pieces. Flatten them slightly with your hands and go over each with a rolling pin 5-6 times.
Cut them into several identical sheets. Transfer the sheets to a floured surface and let sit for 30 minutes.
If they turn out thin, you can use them without pre-cooking. If you still fail to roll out the sheets properly, blanch them in boiling water.
Lasagna is a type of pasta that comes in long, flat, wide sheets that are ideal for layering. The length of each sheet should be 6 by 7 inches or 15 by 18 cm. Special lasagna sheets can be flat or grooved. Grooved lasagne is common in southern Italy, but is rarely used in northern Italy. It is also popular in the United States.
Was first described in the 14th century in the first cookbook Form of Cury, published in England, which describes in great detail how to make lasagne sheets.
There are three stories behind the origin of the lasagna recipe. Two of them claim that the dish originally originated in Ancient Greece, because the word “laganoz” translated from Greek means “dough without yeast,” that is, only flour and water. A flat sheet of pasta dough cut into strips or "lasanon" is Greek for "pasta cooking pot." Subsequently, the Italians “borrowed” the name of the container and over time it began to designate the dish itself. A third theory suggests that lasagna originates in the fourteenth century, where the English dish loseyn (sounds like lasagne) was very popular during the reign of Richard II. However, despite all the numerous theories and assumptions, lasagna has long been considered to be often prepared for holidays and family dinners.
In Italy, lasagna is completely flat, but in America, lasagna sheets are typically folded inward to retain the sauce. The traditional dish is stuffed with meat, which is seasoned with red wine, nutmeg, béchamel sauce and Parmesan cheese. But this basic recipe today is quite modified and expanded. Good lasagna is a perfectly balanced taste of dough and filling. All recipes for preparing this dish are as follows - lasagna sheets are alternated with various sauces and fillings, as well as other ingredients. This can be meat, spinach, eggplant, tomato sauce, and spinach, as well as ricotta and parmesan. Layered lasagna can be frozen without further cooking and cooked at any time.
Lasagna sheets are made from durum wheat, so they are quite tough even after baking. You can buy them ready-made or make them yourself. But how do you make lasagna sheets at home? Everything is quite simple.
To do this, sift the flour onto a large, smooth surface or into a large bowl. In the center of the flour, beat the eggs, olive oil and salt. Mix the ingredients with a fork, using all the flour. Continue kneading the dough with your hands until it becomes smooth and homogeneous. If necessary, add a little water or flour so that the dough is not too sticky or too tight. Next, shape the dough into a ball and let it rest in the refrigerator for at least 1 hour, wrapped in cling film or covered with a damp kitchen towel.
To roll out the dough into flat lasagna sheets, you need to use a special pasta machine. This will speed up the process of producing uniform and identical sheets. Separate a small piece from the ball of dough and roll it out to a thickness of 0.3-0.5 cm, giving it the shape of an even rectangle. If you don't have a special machine, you can roll out the dough into sheets by hand. Prepare lasagna according to this recipe by first boiling the sheets in boiled water, to which you need to add a tablespoon of oil.
Even in the colorful world of comics, lasagna has gained considerable fame - the favorite food of the lazy and fat cat Garfield is this Italian delicacy. It is also sung by famous singers - Weird Al Yankovic made a parody of the song "La Bamba" called "Lasagne", which was included in his album "Even Worse".
