Top 10 Lasagna Recipes: From Classics to Experiments

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

With aromatic minced meat and tender béchamel sauce, as well as chicken, mushrooms, ham, pumpkin and spinach.

6 important points

1. Check the information on the packaging of the lasagna sheets. Sometimes they do not require pre-cooking.
2. If, according to the instructions, the sheets need to be boiled first, put them in boiling salted water. Cooking takes literally 3 minutes, as the sheets should remain harsh.
3. The sheets may stick together during cooking. To prevent this, cook them in portions or one at a time, and add a little vegetable oil to the water. After boiling, place the sheets in a single layer on a clean towel to dry slightly.
4. If you prefer to make your own dough, there is a recipe for homemade lasagna sheets at the end of the article.
5. You need to cook lasagna in a thick-walled dish with high sides. Choose a shape that is not too large so that the lasagna is not low. It should contain at least 3-4 layers of dough.
6. Let cool slightly before slicing the lasagna.

Classic lasagna with minced meat and béchamel sauce

Ingredients

• 2 tablespoons olive oil
• 1 onion;
• 500 g ground beef;
• salt to taste;
• ground black pepper - to taste;
• 500 g trade winds or fresh tomatoes without skin, cut into small cubes;
• 1 teaspoon dried basil
• 40 g butter + a little for lubrication;
• 40 g flour;
• 400 ml of milk;
• salt to taste;
• ground black pepper - to taste;
• ground nutmeg - to taste;
• 250 g lasagna sheets;
• 50 g parmesan.

Preparation

Heat the oil in a skillet and sauté the finely chopped onion until golden brown. Add the minced meat and fry, stirring occasionally, until the meat is tender. Season with salt and pepper.

Add the trade winds or tomatoes, stir and cook over low heat for about 10 minutes. Then combine the mass with the basil.

In a saucepan, melt the butter over moderate heat. Stir in flour, stirring in with a whisk. Without stopping whisking the mixture, gradually pour in the milk. Cook the béchamel sauce, stirring constantly, until it thickens. Season with salt, pepper and nutmeg.

Oil a baking dish. Place a few lasagna sheets on the bottom and cover them with some of the sauce. Spread some of the meat filling on top. Repeat layers. Top should be béchamel sauce, sprinkled with grated parmesan. Bake for 30 minutes at 190 ° C.

Lasagne with minced meat and cheese

Ingredients

• 2 teaspoons olive oil
• 450 g ground beef;
• 2 cloves of garlic;
• 1 teaspoon dried oregano
• salt to taste;
• ground black pepper - to taste;
• 900 g marinara sauce;
• 450 g ricotta;
• 50 g parmesan;
• ¼ a bunch of parsley;
• 350 g lasagna sheets;
• 700 g mozzarella.

Preparation

Heat oil in a large skillet. Put the minced meat there and fry until tender. Drain excess fat from the 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 warm. Combine the ricotta, half the grated Parmesan, nearly all the chopped parsley, pepper and salt.

Spread some of the meat filling over the bottom of the baking dish, cover with some of the lasagne sheets. Brush some of the cheese mixture on the sheets and top with some of the chopped mozzarella. Repeat layers. Cover the last layer of lasagna sheets with the meat mixture, mozzarella and grated Parmesan.

Cover the tin with foil. Bake the lasagne at 190 ° C for 15 minutes. Remove the foil, increase the temperature to 200 ° C and cook for another 20 minutes. Sprinkle the lasagna with chopped parsley before serving.

Lasagne with chicken, cottage cheese and mushrooms

Ingredients

• 700 g of tomatoes;
• 200 g of champignons;
• 500 g tomato paste;
• 1 onion;
• 4½ teaspoon dried basil
• salt to taste;
• 500 g boiled chicken;
• 2 eggs;
• 900 g low-fat cottage cheese;
• 80 g of hard cheese;
• ½ bunch of parsley;
• ground black pepper - to taste;
• some butter;
• 350 g lasagna sheets;
• 300 g mozzarella.

Preparation

Cut the tomatoes into cubes and the mushrooms into slices. Place 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, combine eggs, cottage cheese, grated cheese, chopped parsley, pepper and salt.

Grease a baking dish with oil and place a few 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 dish with foil and place in an oven preheated to 190 ° C for 30 minutes. Remove the foil and bake for another 10-15 minutes.

Lasagne with mushrooms and cheese

Ingredients

• 1 onion;
• 2 tablespoons of vegetable oil;
• 500 g of champignons;
• salt to taste;
• ground black pepper - to taste;
• 1 tablespoon butter
• 1 tablespoon flour;
• 400 ml of milk;
• ground nutmeg - to taste;
• 200 g lasagna sheets;
• 300 g mozzarella.

Preparation

Chop the onion finely and lightly fry in a skillet with heated oil. Chop the mushrooms into large pieces or thin slices, add to the onion and cook, stirring occasionally, for about 10 minutes. Season with salt and pepper.

Melt the butter in a saucepan. Stir in flour, stirring in with a whisk. Pour in milk gradually and cook the sauce, stirring constantly, until thickened. Season with salt, pepper and nutmeg.

Brush the bottom of a baking dish with the sauce and place a few lasagna sheets on top. Spread some of the filling over them, sprinkle with some grated cheese and brush with sauce. Repeat layers. Cover the last layer of lasagna sheets with mozzarella and sauce. Bake for 40 minutes at 180 ° C.

Jamie Oliver's Spinach Lasagna

Ingredients

• 70 g butter + a little for lubrication;
• 50 g flour;
• 800 ml of 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 butter in a saucepan. Whisk in flour and cook for 1-2 minutes. Pour in milk and stir until the bechamel thickens. Season with salt and pepper, add bay leaf and cook for another 5 minutes. Remove the lavrushka from the sauce.

Melt the remaining butter in a skillet and add the spinach leaves. Simmer, covered for a few minutes, until soft. Drain the liquid from the pan. When the spinach has cooled, squeeze it lightly, chop and mix with ricotta, a couple of tablespoons of béchamel sauce, nutmeg, salt and pepper.

Oil a baking dish. Place some of the lasagna sheets, some of the sauce, some of the spinach mixture and sprinkle with some of the grated Parmesan. Repeat layers.

Brush the last layer of lasagna sheets with sauce and sprinkle with Parmesan. Bake for 30 minutes at 190 ° C.

Lasagne with chicken breasts and cheese

Ingredients

• 3 chicken breasts;
• salt to taste;
• ground black pepper - to taste;
• 5 eggs;
• 130 g flour;
• 230 g bread crumbs;
• 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 slices. Brush them with salt and pepper on all sides. You can use ready-made chicken seasoning.

Beat 4 eggs. Dip the breasts in flour, dip in beaten eggs and sprinkle with breadcrumbs on all sides. Fry the chicken in a skillet with hot oil for about 4 minutes on each side. Transfer to a paper towel to drain off excess oil.

Whisk the ricotta and remaining egg together. Grease a baking dish with some of the marinara, place a few lasagna sheets on top and cover with some of the cheese sauce. Next, spread out some of the chicken and sprinkle with some of the grated mozzarella.

Repeat the layers so that the marinara and leftover mozzarella are on top. Cover the tin with foil and place in an oven preheated to 180 ° C for about 50 minutes. Remove the foil 10 minutes before cooking.

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Lasagna with pumpkin, cheese and nuts

Ingredients

• 500 g pumpkin pulp;
• 400 g of hard cheese;
• 20 g butter;
• 1 tablespoon flour;
• 500 ml of milk;
• salt to taste;
• ground nutmeg - to taste;
• ground black pepper - to taste;
• 250 g lasagna sheets;
• 50 g of walnuts.

Preparation

Grate raw pumpkin and cheese on a coarse grater.

Melt the butter in a skillet. Stir in flour. Continuing to stir, add milk and cook until thick. Season the sauce with salt, nutmeg and pepper.

Brush the bottom of a baking dish with a little sauce and place a few lasagna sheets on top. Spread some of the pumpkin, chopped nuts, sauce and cheese over them. Repeat layers. Sprinkle nuts on top of the cheese.

Bake for 20-25 minutes at 170 ° C.

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Eggplant Lasagne by Jamie Oliver

Ingredients

• 3 eggplants;
• 7 tablespoons olive oil
• 3 cloves of garlic;
• a few 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 lasagne sheets.

Preparation

Place the eggplants in a colander and place over a saucepan of boiling water. Steam vegetables for 30 minutes. Then cut in half, scoop out the pulp with a spoon and chop finely.

Heat 6 tablespoons of oil in a skillet over medium heat. Add chopped garlic, thyme leaves, eggplant and chili powder. Cook, stirring occasionally, for 10 minutes.

Add the tomatoes to the skillet and chop them with a spatula. Then pour in the vinegar and toss in almost all of the basil leaves. Bring the mixture to a boil and simmer for 10 minutes over moderate heat until thickened. Season with salt and pepper.

Grate the Parmesan and half the cheddar. Cut the other half of the cheese into thin slices.

Brush the bottom of a baking dish with some of the vegetable sauce. Sprinkle with some grated cheese, cover with a few lasagna sheets and repeat layers. Place the grated cheese and cheddar slices on top of the vegetable sauce.

Bake the lasagne at 200 ° C for 25-30 minutes. Garnish with the remaining basil leaves and spoon over the oil before serving.

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Lasagne with chicken and broccoli

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 the grated cheese and stir until thick.

Chop the chicken and broccoli into large chunks.

Lubricate a baking dish with some of the sauce and cover with a few lasagna sheets. Top with some chicken, broccoli and grated mozzarella and brush with sauce.

Repeat layers. Brush the last layer of lasagna sheets with sauce and sprinkle with cheese. Cover the dish with foil and place in an oven preheated to 190 ° C for 30 minutes. Remove the foil and cook for another 15 minutes.

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Lasagne with ham and cheese

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 of milk;
• ground nutmeg - to taste;
• 300 g ham;
• 200 g of hard cheese;
• 200 g lasagne sheets.

Preparation

Heat the oil in a skillet and sauté the diced onions and tomatoes. Add tomato sauce, salt and pepper and cook until most of the sauce has evaporated.

Melt the butter in a saucepan and add flour, stirring with a whisk. Pour in milk and cook, stirring occasionally, until thickened. Season the bechamel with salt, pepper and nutmeg.

Dice the ham and grate the cheese on a coarse grater.

Brush the bottom of a baking dish with a little sauce. Top with some of the lasagna sheets, some of the tomatoes and onions, ham, sauce and cheese. Repeat layers. Pour the béchamel sauce over the last layer of cheese. Bake the lasagne at 180 ° C for about 30 minutes.

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Bonus: recipe for lasagna sheets

Ingredients

• 275 g flour + a little for sprinkling;
• 3 large eggs;
• a pinch of salt.

From the specified amount of ingredients, approximately 450 g of dough will be obtained.

Preparation

Make a hole in the middle of the flour. Break eggs in there and add salt. Beat the eggs with a fork, combining them with the flour.

Knead the dough well with your hands until smooth and smooth. Add some water if necessary. Form the dough into a ball, wrap in plastic wrap and refrigerate for 30-60 minutes.

Sprinkle flour on a work surface, place the dough on it and cut it into three equal pieces. Flatten them slightly with your hands and walk over each rolling pin 5-6 times. Turn the dough 90 degrees and roll it out 5-6 more times. Turn again and work again with the rolling pin.

Continue rolling the dough until it is about 1mm thick. If you can see your fingers through the dough, then it is ready.

Cut off the edges of the dough to form even squares or rectangles.

Cut them into several identical sheets. Transfer the sheets to a floured surface and let sit for 30 minutes.

If they turn out to be thin, you can use them without pre-cooking. If you still can't roll the sheets out properly, blanch them in boiling water.

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