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Lasagna with minced meat

Lasagna with minced meat

Sos bolognese: Prepare the meat sauce for which you put in 50 g finely chopped onion, finely chopped mushrooms and sliced ​​garlic. Then add the meat, finely chopped tomatoes, wine and two tablespoons of oil. Simmer for 45 minutes until the sauce is well reduced.

Sos Bechamel: Boil the milk and set aside. Melt the butter in a large saucepan and add the flour, which is quickly mixed into the melted butter. Leave to fry in butter for a minute without coloring and then set aside to cool for 10 minutes. Then add the boiling milk and dissolve the flour, mixing very well. Boil again for 5 minutes. Season with salt and nutmeg and set aside, warm.

The lasagna sheets are boiled for 10 minutes in water with a little oil and then drained and used to mount the lasagna in an ovenproof dish. Place a layer of white sauce on the bottom of the bowl, cover completely with lasagna sheets, another layer of white sauce, a layer of meat sauce, a layer of leaves until the ingredients are finished. The last layer should be meat sauce. Sprinkle with grated cheese and bake for 30 minutes. 5 minutes before it is ready, place the mozzarella and leave it to au gratin.

Good appetite!



Lasagna with pumpkin and minced meat & # 8211 a quick recipe for a juicy, hearty and very delicate dish

Today I recommend an easy and quick lasagna recipe with pumpkin and minced meat. This delicious food is juicy, consistent and very delicate, only good to serve at dinner.

Ingredient:

  • 2 pumpkins, 4 tablespoons sunflower oil
  • 3 cloves of garlic, 1.5 onions
  • 150 gr tomatoes, dill and parsley (to taste)
  • Salt and ground black pepper (to taste), 200 gr grated cheese
  • 500 gr minced beef, cherry tomatoes (to taste)

Method of preparation:

Peel an onion and finely chop it. Then clean the garlic, chop it and fry it for a few seconds in a pan with 2 tablespoons of sunflower oil. Then add the onion to the pan with the garlic and cook until golden brown.

Add the minced meat and fry over medium heat until almost cooked.While the meat is on the fire, cut the zucchini into slices and mix them with 2 tablespoons of sunflower oil. Fry them in a dry pan until lightly browned.

Wash the cherry tomatoes and cut them into small pieces or grind them with a coarse grater. Then add them to the pan with minced meat and cook for a few minutes. Then season with salt and ground black pepper to taste. Add parsley and dill (or other herbs).We put a layer of dvoelcei in a heat-resistant dish. Spread half of the meat all over and cover with a new layer of pumpkin. Sprinkle with grated cheese and add the remaining minced meat. Cover with the last layer of pumpkin and sprinkle with grated cheese again. Add a few tomatoes on top.

Bake the lasagna for 20 minutes at a temperature of 180 degrees. When it is ready, take it out of the oven, leave it to cool a bit, then cut it and serve it. Good appetite and increase cooking!


Lasagna with parmesan and minced meat

Lasagna is a pretentious dish and yet not hard to make. You just have to be patient. Here's how to make a delicious Lasagna with Parmesan cheese and minced meat.


Lasagna with minced pork

Peel a squash, grate it and squeeze the juice.

Wash the celery stalks and cut the slices.

These vegetables are fried in a large pan with oil and a little salt. Add the minced meat (over which salt is placed) and chew continuously until the water left by it decreases. Put the wine and let it boil until it drops completely. Add the tomato juice and paprika and let it boil for about an hour, chewing from time to time.

Meanwhile, prepare the Besciamella sauce:

Melt the butter in a tall bowl, add the flour, then the milk (gradually), salt and nutmeg and mix vigorously and continuously until the sauce becomes like a ciulama, then remove from the heat.

Turn on the oven to heat.

In a rectangular tray, assemble the lasagna as follows: Besciamella sauce + 4 lasagna sheets + Ragù sauce + Besciamella sauce + grated cheese + 4 lasagna sheets + Ragù sauce + Besciamella sauce + grated cheese + 4 lasagna sheets + Besciamella sauce + grated cheese. put the tray in the oven for 25 minutes.


Lazy lasagna with minced meat and pumpkin & # 8211 a delicious dinner, prepared amazingly simple and fast!

We present you a recipe for lazy lasagna with minced meat and pumpkin. It is prepared amazingly simple and fast, being perfect for family dinner. Get a very delicious, fragrant and juicy hot dish, which will surely please the whole family. If you let it cool, it will look like a casserole and will be perfect to serve as a snack.

INGREDIENTS

& # 8211 1 glass tomato sauce (or fresh tomatoes)

& # 8211 0.5 glass of milk (or cream)

METHOD OF PREPARATION

2. Peel and chop the onion. Fry the onion in a pan with hot oil. Add the minced meat and stir.

3. Add the tomato sauce and chopped greens to the pan. Match with salt and ground black pepper. Stir.

4. Wash the zucchini and cut them into 1 cm thick slices. Sprinkle the zucchini slices with salt and fry them lightly in a Teflon pan, without oil.

5. Grate the cheese. Mix the cooked pasta with half the amount of cheese. Pour the resulting mixture into a baking dish, preventively greased with oil.

6. Cover the pasta with a layer of minced meat.

7. Then arrange the pumpkin slices.

8. Beat the egg with the milk. Pour the resulting mixture into the baking dish.

9. Sprinkle the lasagna with the remaining cheese, then arrange a few slices of tomatoes. If desired, you can also sprinkle with aromatic herbs. Arrange the shape in a baking bag.

10. Bake the lasagna in the preheated oven at 200 ° C for about 35 minutes, until golden brown. Baking time depends on each oven.


Lasagna with minced meat and mozzarella

Lightly cook the meat in a non-stick pan, at medium temperature, until it turns slightly brown. Season with salt and pepper. Add 3/4 of the marinara sauce over, mix and leave for a few minutes on low heat.

Beat the ricotta cheese with the egg in a bowl until you get a homogeneous and creamy result. Spread the rest of the marinara sauce evenly on the bottom of a tray. Place a uniform layer of ravioli on top, completely covering the bottom of the tray. Top with plenty of meat and seafood sauce. Then a layer of ricotta sauce and a layer of mozzarella. And so on, one by one, until I finish the ingredients.

CAREFUL: the last layer must be mozzarella.

Bake on high heat for about 35-40 minutes.

Note 1: I chose poultry because it is lighter and cooks faster. If you want, you can replace it with whatever minced meat you want, taking into account the fact that the cooking time will be extended a bit.

Note 2: You can replace mozzarella and ricotta, of course, if you have other types of cheese on hand.


Pasta recipe with minced meat

Chopped pasta is a relatively quick recipe, although it creates the impression of a more elaborate dish. They are the kind of comforting dish, good with a glass of red wine, on a cold winter evening.

Ingredients

  • 500 g pork leg
  • 1 onion
  • 2 garlic cloves
  • 2 tablespoons oil
  • 150 ml of red wine
  • salt pepper
  • basil
  • oregano
  • 400 ml of tomato juice
  • 1 box of pasta
  • 100 g parmesan

Method of preparation

The pork meat is minced in a mincer. Then heat a large frying pan or wok, pour in the oil and harden the onion and garlic. After 2, 3 minutes add the meat. Leave to harden for about 10 minutes, then quench with wine. Allow the alcohol to evaporate and pour in the tomato juice. Season with salt, pepper and herbs and allow the sauce to thicken. Meanwhile, boil the pasta in a large amount of salted water. It is recommended to choose short, tubular pasta so that the meat penetrates them. When the pasta is cooked, add it over the meat sauce. Serve with Parmesan cheese on top.


Lasagna with ragout

I made lasagna yesterday. Theoretically, it's easy to make lasagna, especially if you have the sauce prepared (whether it's meat or vegetarian, lasagna is a dish made by building sheets over sheets, with a sauce between them). I didn't have the sauce (I don't buy ready-made sauces, especially if they're made of meat, especially if I can make them myself) so I went to my butcher, bought half a kilo of meat and I went home because I had the other ingredients in the fridge. Let's see what happened next:

Meat, tomatoes, carrots, onions, celery, peppers, parsley (and leaves and root), sweet cream, mashed tomatoes and, of course, lasagna sheets.

You are advised not to use ketchup or tomato paste instead of mashed tomatoes, the difference in quality is much greater than the difference in price.

If I had a pasta laminator (my next investment, by the way), I would make my own lasagna sheets. I don't have one, so I bought them.

Spices: salt, pepper (green, in this case), oregano, basil, nutmeg and very little thyme.

I grate the carrots, celery and parsley root.

I finely chopped the pepper and onion.

I did the same with half the bunch of parsley leaves. I then mixed all this in a pot and put the meat. I use a thick-walled, enameled pot, I just make a meat paste, I don't want it to stick to the pot.

I added mashed tomatoes and two cups of warm water. I then put it on low heat.

I crushed all the spices together with two teaspoons of extra virgin olive oil. I put the pasta obtained in the sauce, ten minutes before extinguishing the fire (the sauce needed an hour to make, during this time I mixed in it quite often and I harvested with a spoon the separate fat on the surface, the meat being a mixture of beef and pork had some fat).

My Italian friends (and not only) use a bechamel sauce for lasagna. I don't use it, it has flour and butter and milk. I have nothing to do with butter and milk, but the flour incorporated in them is something I can do without. Consequently, I used sweet cream.

I put lasagna sheets over the cream & # 8230

Sauce over leaves and parmesan over sauce & # 8230

& # 8230other sheets, cream again, and sauce.

& # 8230and so on, four times. The last layer of sauce, covered with the other half of the bunch of parsley leaves. I put the tray in another tray (with water) then in the hot oven. It sat in the oven for a quarter of an hour, I took out the lasagna, I sprinkled Parmesan over it and I put some cherry tomatoes and then I put the tray in the oven again, for another ten minutes.


Lasagna with minced meat & # 8211 VIDEO recipe

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See the video recipe below

For a long time I wanted to post my favorite recipe by lasagna with minced meat.

I haven't done it so far because I don't cook it very often (it's the dizzying number of calories it contains & # 8211 about 800 only a portion) but also because, cooking it, I gave myself I realize that I have a difficulty in specifying the quantities in the recipe, because I do it by ear.

I improvise with what I have in the fridge, sometimes I add more vegetables to the detriment of the meat, other times I don't. I exchange and experiment with spices & # 8211 still the favorite remains the basil. The basic ingredients are unchanged and essential: lasagna pasta, meat sauce and Bechamel sauce.

  • if you are brave, I recommend starting this basic recipe & # 8211 that is to prepare yourself pasta dough. It is not a complicated recipe but for lasagna, their shape will have to be rectangular.
  • I have already written a detailed post about the famous sos Bechamelwhich I recommend you read because in this recipe, I only make a short non-detailed summary of this sauce.
  • as for the ragu bolognese sauce, you can find it full recipe here but in order not to walk you too much, I will put here the video of the recipe for inspiration.