Cheese lasagna: choice of ingredients, recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

This beautiful, hearty and extremely tasty dish can be considered a hallmark of original Italian cuisine. Lasagna is pasta baked in the shape of a circle, rectangle or square. For its preparation according to the classic recipe, layers of various fillings are used, mainly based on stew and minced meat, traditional Italian bechamel sauce, and grated hard or soft cheese is sprinkled on top of the dish. How to cook real Italian lasagna with cheese? What ingredients are needed for this? What is the best cheese for lasagna? How complicated is the cooking technology? Let's talk about it in our article.

Cheese Lasagna: Cooking Basics

Modern lasagna is made from several layers of dough. For each of them, a filling is laid out, for which mushrooms, minced meat or vegetables are used. Each of the layers is poured with bechamel sauce, the treat is sprinkled with grated cheese on top.

Most often, Italians use such types of cheeses as parmesan, mozzarella and ricotta for cooking. The classic combination of mozzarella and parmesan makes the lasagna juicy and tender, while the use of these two types of cheese gives the dish a special flavor and spiciness. However, experts do not recommend limiting themselves to this strict framework. Parmesan is only required to create the classic lasagne bolognese. But sometimes it is also replaced with other hard cheese, which is necessary for the formation of a crispy golden crust. Any kind of this product is suitable for lasagna, soft cheeses (creamy) are especially well combined with aged hard ones, which have a sharp taste and a sharp aroma. For example, mozzarella can also be replaced with other types of cheese (soft), for example, cheese or suluguni.

Dough for lasagna with cheese is made from durum wheat flour used to make pasta. Dough layers are sold as dry sheets. The dish is baked in the oven at t=220 °C for half an hour.

Classic recipe: lasagna with cheese and minced meat

The calorie content of this dish is 965 kcal. The nutritional value of the product is:

• proteins - 50 g;
• fats - 72.6g;
• carbs - 23.9g

To cook lasagna with minced meat and cheese in the oven you will need:

• 600g minced meat;
• 600g bolognese sauce;
• 60g butter (butter);
• 2, 5 tbsp. l. flour (wheat);
• 2 tbsp. l olive oil;
• 750 mlmilk;
• 10 lasagne sheets (dry ready);
• 500g cheese (hard).

Cooking Features

According to this recipe, lasagna with cheese and minced meat is prepared as follows:

1. In a saucepan, according to the recipe, put a little butter and two tablespoons of vegetable oil, melt it. Gradually add flour and stir, making sure that no lumps remain.
2. After all the flour is mixed in, pour in the milk. Reduce the heat and simmer until the mixture acquires the consistency of low-fat sour cream.
3. Next, heat the olive oil in a frying pan. Add minced meat (preferably a mixture of pork and veal). Minced meat is fried until half cooked. Bolognese sauce is poured into it, s alt and pepper to taste.
4. The oven is heated to 180 degrees. The form is lubricated with a small amount of butter (butter). Pour a little sauce on the bottom - so that the bottom is covered. Spread layers (do not cook!). Minced meat is laid out on the layers, cheese (grated) is placed on it. Bechamel sauce is placed on the cheese, dry sheets of dough are placed on top of it. The procedure is repeated. The last layer is smeared with bechamel sauce and generously sprinkled with cheese on top. Let the lasagne rest for 7-10 minutes before baking.

According to this recipe, lasagna with cheese is baked in the oven for half an hour. Tip: be sure to coat the edges of the sheets well, otherwise the dish will turn out to be a bit dry.

Chicken and cheese recipe

The dish is a multilayer casserole filled with spicy cheesesauce. For the preparation of the filling, chicken fillet, carrots, celery and cheese are used.

Chicken and cheese lasagne takes about 40 minutes to cook. Ingredients for 4 servings:

• 230g chicken breast;
• one celery;
• one carrot;
• 8 g butter (butter);
• 110g cream cheese;
• one garlic clove;
• 360 ml milk (low fat cow);
• 0, 2 tsp ground black pepper
• 210g mozzarella;
• 60g Tabasco sauce;
• 6 sheets of lasagne.

Calorie content of the dish - 133 kcal. The nutritional value is:

• proteins - 10, 19 grams;
• fats - 8.82 grams;
• carbs - 3.51 grams.

Photo of lasagna with cheese and chicken fillet is presented below.

Cooking technology

The dish is prepared like this:

1. Boil chicken fillet, cool. Finely chop celery and carrots.
2. Preheat the oven to 175 degrees. Melt the butter in a saucepan over medium heat. Cream cheese (fat-free), garlic (chopped), milk and black pepper are added. Stir for 5 minutes until cheese is melted.
3. Add mozzarella (shredded) and stir until melted.
4. Then add hot sauce (1 tablespoon).
5. Chicken fillet is shredded with two forks and placed in a bowl.
6. Add hot sauce (two tablespoons or more), mix well.
7. Spread out all the ingredientsin layers on a small baking dish. Each layer consists of 2 sheets of lasagne, a third of a chicken fillet, a small amount of celery and carrots, and a third of cheese (shredded). The layers are repeated twice more.
8. If desired, add more hot sauce (a little).
9. Lasagna is topped with cheese sauce and then baked for about half an hour at 175 degrees.

Next, the dish is taken out of the oven and left to "rest" for several minutes.

Cooking minced chicken lasagna

This dish takes an hour and a half to prepare. For 6 servings use:

• one onion;
• three cloves of garlic;
• two tomatoes;
• 700g minced chicken;
• 50 g paste (tomato);
• two teaspoons of s alt;
• one teaspoon ground black pepper;
• one teaspoon red Tabasco sauce;
• one bunch of dill;
• 100 g butter (butter);
• four tablespoons of wheat flour;
• 600ml milk (2.5%);
• 12 lasagne sheets (dry ready);
• 400g cheese;
• 30 ml oil (vegetable).

Calorie dish - 736 kcal. The nutritional value is:

• proteins - 42.9 g;
• fats - 50.9 g;
• carbs - 27.2g

Cooking Features

They work like this:

1. First prepare the bolognese sauce. Onions are peeled and minced. The garlic is peeled and minced. In a frying pan heated with vegetable oil, fry the garlic and onion incontinued for approximately 3 minutes. Minced meat is added and fried, stirring regularly and kneading with a fork for 10 minutes. Remove the skin from the tomatoes and grind in a blender with Tabasco sauce, tomato paste, pepper and s alt. The finished bolognese sauce is added to the minced meat, covered with a lid and, stirring, cook for about 15 minutes. Remove from heat, add herbs, stir and cover.
2. Then prepare the bechamel sauce. Milk is heated in the microwave. Melt some butter (butter) in a saucepan. Add flour, cook with constant stirring. Gradually pour in milk (it is necessary to constantly stir so that lumps do not form). Cook over low heat for about 5 minutes. The consistency of the sauce should resemble thick sour cream. One third of the resulting bechamel sauce is added to the bolognese.
3. Then, water is poured into a deep frying pan, a little s alt and vegetable oil are added. Bring to a boil. Boil the lasagna sheets for 1-2 minutes (it is better to boil two sheets at a time, otherwise they may stick together). Take the sheets out of the boiling water and immediately lower them into a bowl of (cold) water.
4. Grease a baking sheet with oil and spread sheets of lasagne on it. Next spread the bolognese sauce, then sprinkle with cheese (grated). Lay another layer of lasagna, cheese and bolognese sauce. In this way, alternate the layers until all the sauce and all the lasagna sheets are used. The last layer is laid out sheets with bechamel sauce.
5. Lasna with cheese is baked in an oven preheated to 200 ° C for 40–50 minutes, untilno ruddy crust is formed. The finished dish is taken out of the oven and cooled for about 15 minutes.

Another recipe (with chicken and mushrooms)

Calorie content of the dish - 765 kcal. The nutritional value is:

• protein - 52.6 g;
• fat – 37 g;
• carbs - 54.3g

The following is a description of the recipe with a photo of lasagna with cheese, mushrooms and chicken fillet. Ingredients:

• 250g lasagne sheets (dry ready);
• 700g chicken fillet;
• four tomatoes;
• one can of champignons (canned);
• 300g cheese;
• one head of onion;
• greens (1 bunch);
• 100 g butter (butter);
• 5 tbsp. l. flour (wheat);
• 1L milk;
• to taste - s alt and spices.

Description of cooking method

Cook lasagna with cheese, chicken and mushrooms like this:

1. For the filling, finely chop onion, mushrooms and chicken.
2. The onion is fried in oil (vegetable), then the fillet is added and fried for 5 minutes. Add mushrooms, s alt, pepper and fry for about 15 minutes.
3. To create bechamel sauce, melt butter, add flour, lightly fry. Then milk is poured in, s alted, peppered and boiled over medium heat with constant stirring until the consistency of thick cream or liquid sour cream.
4. Tomatoes are peeled and chopped in a blender. Greens are crushed and mixed with tomatoes.
5. Fit, 5 cm high and size17x25 cm, lay out sheets of lasagna (in one layer). You should carefully read the instructions on the package: some manufacturers suggest using dry lasagna sheets, others recommend boiling them.
6. Put 0.5 of all mushrooms with fillets on the sheets, then half of the finished sauce, after which they put lasagne sheets again, then mushrooms (remaining) and fillet, then sauce (remaining), lasagna sheets, tomatoes and greens.
7. Put everything in the oven at 180°C for about twenty minutes.
8. Cheese is grated (coarse) and sprinkled over lasagna. After that, the dish should be baked for another 20-25 minutes.

Cheddar Lasagna Recipe

Serving calorie - 872 kcal. The nutritional value is:

• protein - 40.6 g;
• fat - 49.1 g;
• carbs - 65.4g

Composed of:

• one tablespoon of olive oil;
• head of onion;
• 750g ground beef;
• Two stalks of celery;
• 400g canned tomatoes;
• two tablespoons of tomato paste;
• one teaspoon of sugar;
• 60g butter (butter);
• one tablespoon of Provence herbs;
• three tablespoons of wheat flour;
• milk (750 ml)
• 375g lasagne sheets (dry ready);
• 125 grams of cheddar cheese.

Instructions

The dish is prepared like this:

1. Preheat the oven to 180 degrees. In a large frying pan, heat half the olive oil and fry the minced meat. Transfer from the pan to another bowl.
2. Add oil (remaining) and fry chopped celery and onion until soft. Return meat to skillet and add pasta, tomatoes, sugar and herbs. Bring to a boil, reduce heat and simmer, covered, for about 20 minutes.
3. Then melt the butter (butter) in a saucepan over low heat, add flour and fry for 1 minute. Remove from heat and gradually pour in the milk. Put on fire, bring to a boil and, not forgetting to stir, let the mixture thicken. Reduce heat and simmer for 2 minutes.
4. Refractory dishes are lubricated with oil. Spread a third of the meat sauce on it, place the lasagne sheets on top (in one layer), then spread the third of the béchamel sauce. Layers are repeated twice.

Sprinkle cheese (shredded) on top of lasagna and bake in the oven for 25 minutes until golden brown.

Vegetable Lasagna

To prepare 9 servings of the dish you will need:

• 250 g eggplant;
• 250 g zucchini;
• tomato;
• pepper (red sweet);
• pepper (yellow sweet);
• two carrots;
• to taste - s alt and pepper (ground);
• milk (600 ml);
• 40g flour (wheat);
• 40g butter (butter);
• 200g cheese;
• 15 lasagne sheets (premade dry).

Calorie dish - 234 kcal. It contains proteins - 10.3 g, fats - 13 g, carbohydrates - 19.3 g.

How to cook?

They work like this:

1. The baking sheet is smearedbutter.
2. Cut all vegetables and stew for 7-10 minutes. S alt and pepper.
3. Melt the butter and add the flour (it's better to use a sieve to avoid lumps).
4. Then, stirring constantly, gradually pour in the milk. Bring to a boil. Put on a small fire and cook until the mixture thickens.
5. If the sheets are recommended to be boiled, they are placed in a deep container and poured with water (hot) for 10-15 minutes.
6. Spread the sheets on a baking sheet, grease with sauce and spread the vegetables. Repeat this process, at the end sprinkle grated cheese on top.
7. Bake at 180°C for about half an hour.

Tip: If you add two to three tablespoons of cream, the vegetables will become more juicy and have a slightly different flavor.