Recipe for making lasagna bolognese. Homemade Beshemel Sauce with Chicken Broth

Classic Beshamel sauce is the best for Lazagania. In our selection of recipes from simple to complex.

Creamy oil - 6 tbsp. span
Flour - 6 tbsp. span
Milk - 3 glasses
Salt - - to taste
Pepper - - to taste

Lay out into the saucepiece butter.

Melt the oil on medium heat.

Add flour to oil.

Flour with butter constantly stir until the mass becomes homogeneous.

Lower fire to slow and add several tablespoons of milk to the sauce.

Pretty mix milk with flour and butter so that the sauce becomes more liquid and homogeneous.

Gradually, enter all the remaining milk. Do not rush, pour some milk into the sauce and mix. Then - the next portion.

Ready Bezamel for Lazagani remove from the fire, spray and pepper. Then boldly add to Lazagne. Bon Appetit!

Recipe 2: Beshamel Sauce with Olive Herbs

400 ml of milk
1 Little Bulb Surved on Four Parts
25 g of wheat flour (1 complete tablespoon)
25-30 g of butter
1-2 laurel leafs
1 pinch of ground nutmeg
1 tsp. without a slide of olive herbs (basil, thyme, oregano)
petrushka twig
¼ h. L. black hammer pepper
salt to taste

Prepare Beshemel sauce is better in Teflon dishes.

Pour milk into a small bucket or saucepan, put on fire.

The bulb clean and cut into 4 parts.

We add to the bucket with milk cut-down bowls, nutmeg, a mixture of dry herbs, black ground pepper, bay leaf, parsley and salt to taste. Slightly stirring seasonings. We bring milk to a boil, turn off the slab and leave the milk to cool and at the same time it is to be soaked in the aroma of additives.

After about 30-40 minutes, the milk across the sieve.

On a small fire, we melt the butter and add flour into it.

Intensively stirring a wedrel about 1 min.

After that, in small portions, add a lesioned milk, all the time continuing to interfere so that there were no lumps. I bring to a boil, weganong 2-3 minutes and turn off. As a result, we get such a ready-made sauce Bezamel.

Bezamel sauce can be shortly stored in the refrigerator, if you pour its surface with a thin layer of melted cream oil. When heated, he does not lose its taste properties. But it is better, of course, to use it immediately, necessarily warm and to hot dishes.

Recipe 3: French Cheese Sauce Bezamel (with photo)

50 g finely grated Parmesan cheese (I have Russian)
40 g of butter
40 g of wheat flour
400 ml of milk
shiny and nutmeg

For sauce Bezamel, it is necessary to melt the butter.

Add flour and cook, stirring, for 1 minute.

Cook until the mass is bubble.

Remove from fire. Gradually add milk, constantly stirring, before receiving a homogeneous mass. Then again put the saucepan on fire and cook, stirring, about 5 minutes while the sauce does not thicken.

Add grated cheese, nutmeg, salt and mix.

Beshamel sauce is ready.

Recipe 4: Sauce for Lazagany at home

milk - 500 ml
wheat flour - 45 grams
butter cream - 45 grams
salt to taste

Melt the oil in the casserole on medium fire.

Bring melted oil to a boil.

Add sainted flour.

Stir well.

Pour hot milk. Salt.

Continuously stirring, cook for 5-10 minutes.

Recipe 5: Beshany Bezamel with nutmeg

This sauce is easy enough to prepare: all the ingredients are at hand at any hostess. The recipe is designed for 7-8 servings. You will leave for about 30 minutes.

Creamy butter - 30 g
Wheat flour - 30 g
Milk - 600 ml
Muscata Walnut - ¼ ChL
Salt - 1 pinch
Black Pepper Ground - 1 pinch

First of all, it is necessary to prepare all ingredients for sauce: butter, flour, milk, nutmeg, pepper and salt. Get a frying pan or a saucepan, laying there butter and put on the middle fire. Melt oil to liquid state.

In the melted oil, add flour and uniform distributing it on the surface of the frying pan.

Fry everything on medium heat for 2-3 minutes.

Now the resulting sauce is grown with nutmeg, salt and pepper.

Stir and hold on the fire for another 5 minutes until it thickens.

When the sauce is ready, remove it from the fire and pour into the sauce. If you add a hot cheese sauce to still hot sauce, you will have a wonderful cheese bezamel, which is perfect for shrimps and Potato Fries.

Fine, Beshamel sauce is ready, serve on the table with your main dish. Enjoy your meal!

Recipe 6, step by step: Sauce for lasagna with spices

1 l of milk;
100 g of butter;
70 g of flour;
italian spices (to taste);
salt, black ground pepper to taste.

In a thick-walled pan, we spread 50 g of butter (we leave half the oil for later). I melt on slow fire.

When the oil is messed up, snipping the flour and mix immediately. Quite quickly it turns out such a crawler.

Now in small portions of 100-200 ml, we pour milk into the pan without ceasing to mix the sauce with a spatula. The flour is very well absorbed into itself the liquid and sauce increases in the scope. So that there are no lumps, you need to initially warm the milk. It must be about the same temperature as the oil-flour mixture.

After the remaining portion of milk poured, we pour off the spice sauce, salt and pepper to taste.

All mix, bring to a boil and cook on slow fire for another 2-3 minutes. Sauce should thicken, but not much. Please note that after cooling the sauce will become more thick.

We lower the remaining butter in the hot sauce and stir up to its complete dissolution. Cover the finished sauce with a lid.

Recipe 7: Sauce - Mushroom Beshamel for Lazagany

Milk - 2.5 glasses
Fresh mushrooms - 150-200 g
Creamy butter - 2-3 tbsp. Spoons
Flour - 2-3 tbsp. Spoons
Yolk - 2 pcs.
Water or Broth - 1 cup
Salt - 0.25 h. Spoons

Mushrooms clean, wash and chop finely.

Heat oil.

Put flour and fry to light golden color for 1 minute on medium heat.

Gradually breed 1.5 cups of milk. Stir to make a thick homogeneous mass.

The remaining milk is mixed with yolks.

Then pour another 0.5 cup of milk, which was previously broken down two yolks, add water or broth, salt to taste and, holding on fire, stirring.

When the sauce boils, remove it from the fire and add 0.5 glasses of milk.

In the finished sauce, put the cleaned, washed and finely chopped mushrooms.

Cook mushrooms in bezamel sauce on low heat for 15 minutes. Then remove from the fire and add a spoonful of oil.

Beshamel sauce is one of the basic sauces of French cuisine, but it is used for the preparation of traditional dishes of other countries. For example, Italian lasagna is unthinkable without a white sauce, which is essentially well-known worldwide sauce Beshamel. By the way, French cuisine has enriched himself thanks to the Italian, the head of the royal cuisine of French monarchs. Anyway, a recipe for a white sauce is obliged to know any cook that prepares European dishes. However, in order to make sauce Bezamel for Lazagany, you do not need to be a great culinary. The basic recipe for it is simple, its variations are also not complicated. It is enough to know several subtleties to cook in your kitchen impeccable white sauce.

Features of cooking

Preparation of any sauce requires a certain skill. Not knowing the subtleties of technology, you can get an unexpected result: lumps, large pieces of vegetables, unbalanced taste will reduce your efforts to NO, and the products used will be spoiled. If you have not had to prepare Beshamel sauce, then you will have advice from experienced cooks.

The basic recipe for white sauce includes only four components: flour, butter, milk and salt. Milk, if desired, can be replaced with cream, taste to add seasonings. Most often, ground nutmeg is added to the composition, but you can enter spicy herbs, peppers, other spices. It is not necessary to show fantasy, however, it is necessary to remember the sense of measure: spices and spices used in large quantities can kill the main taste of sauce, and the whole dishes.
In order for spices and spices to reveal, giving their fragrance sauce, but without interrupting its taste, they are added to already warm milk, and not immediately.
Sauce depends on the ratio of components. For lasagna, a sufficiently thick sauce is suitable made of 0.5 l of milk and 50-100 g of flour. This quantity is usually taken at least 50-100 g of cream oil, chinful nutmeg.
Do not hurry to add flour if it seems to you that the sauce is too liquid: if you have a little more, it thirsty.
There are two technologies for the preparation of sauce Beshamel. One method involves frying flour on a dry frying pan, followed by the addition of salt and milk to it, the second option involves melting on the oil in a frying pan with the subsequent introduction of flour and milk. The choice of method depends on what shade sauce you want to receive. In the first case, the sauce will have a cream shade, in the second case it will turn out almost very white.
Cooking the sauce is best in a deep saucepan with a thick bottom. Cooks often use stainless steel utensils for this purpose, not having a non-stick coating. This is due to the fact that when cooking, bezamel is needed to stir intensively, even beat to prevent the formation of lumps. Non-stick coating can be damaged. Therefore, if you still use dishwashes with a non-stick coating, you need to purchase a rig out of a silicone plastic.
The slower the milk will be poured into the pan, the easier it will escape the formation of lumps in the sauce. Therefore, before adding milk, it is desirable to pour into a jug or a milkman with a comfortable neck.

Bezamel sauce can be stored in the refrigerator for two days. So that it does not swell, on top you can pour it with melted oil. Before use, cold sauce must be heated.

Basic Sauce Besus Recipe

wheat flour of the highest grade - 100 g;
fresh milk (at least 3.2% fat) - 0.5 l;
creamy oil - 90 g;
salt to taste;
muscat nut - chinful.

Cooking method:

Pour flour on the pan. Fry it on slow fire, stirring with a wooden spatula until it acquires a pronounced cream shade.
Add creamy oil, fry with it flour for 3-5 minutes, intensely stirring with a spatula.
Pour the milk into the frying pan with a thin flower, while whipping the wedge sauce. There should be no lumps in the sauce.
Add salt and nutmeg, stir sauce.
Continue cooking sauce, whipping it with a whisk, another 8-12 minutes until it becomes enough.

After that, the sauce can be used. Apply it should be hot. If it cools, before watering the lasagna or lubricate the dough, the bezamel sauce must be warm up.

Beshamel sauce on olive oil

wheat flour - 50 g;
olive oil - 120 ml;
leek-shallot - 75 g;
milk (cow or coconut) - 0.4 l;
fragrant pepper - 2 pcs.;
bay leaf - 1 pc.;
nutmeg - on the tip of the knife;
salt to taste.

Cooking method:

Leek cut into small pieces.
Heat a little oil in a pan, fry the onions in it until it becomes soft.
Add flour, fry everything together until the flour gets a golden shade.
Pour the remaining oil on the pan, thoroughly mix the contents of the frying pan with a wooden blade.
Slowly pour milk, intensely stirring sauce. When the milk is over, remove the frying pan from the fire and beat the wedge sauce so that there are no lumps left.
Put in the spice sauce, satisfy it. Return on the stove.
Cook the sauce until it acquires the desired lush.

Before applying the sauce it is worth removing pepper peas and bay leaf. This recipe for sauce Bezamel is ideal for vegetarian lasagna. True, the dough for her will also have to prepare according to a special recipe personally.

Beshmel sauce with dill

creamy oil - 100 g;
wheat flour - 40 g;
high fat milk - 0.3 l;
onions - 100 g;
fresh dill - 50 g;
black pepper - chip;
nutmeg - chinful;
salt to taste.

Cooking method:

Half cream oil melt in a frying pan.
Put onions chopped into it with small pieces, fry it until a golden shade.
Pour flour, stir. Fork her with a bow for a minute.
Pour milk and stirred carefully.
Pass finely chopped dill, salt, pepper and nutmeg.
Configure Beshamel sauce, stirring until it becomes enough thick.
Add the remaining oil. When it is mounted completely and mixed with the sauce, remove it from the fire.

Sauce prepared on this recipe, lasagna watered immediately before serving to the table. He will give her a unique fragrance.

Piquant Beshany Sauce for Lazagany

wheat flour - 100 ml;
creamy oil - 80 g;
egg yolks - 2 pcs.;
fish or vegetable broth - 0.2 l;
marinated cucumbers - 100 g;
capers - 25 g.

Cooking method:

Melt the creamy oil, make flour in it.
Dough dough into bully, diligently stirring.
Remove the sauce from the fire, strain through a sieve with a not too small mesh. To accelerate the process, you can use the silicone blade.
Pour a bit of sauce, sculpt with yolks.
Enter a lot of sauce.
Finely cut the cucumbers.
Add cucumbers and capers to the sauce.
Carefully stirred and pour ready-made lasagna sauce.

Beshamel sauce, prepared on this recipe, is particularly well suited to the fish climb. It is impossible to cook in advance, you need to use fresh until it has cooled. It is important that this recipe can be used only if you managed to get eggs, in the security of which you are confident.

Sweet sauce Beshamel

wheat flour - 50 g;
drinking cream - 0.25 l;
creamy oil - 100 g;
salt - chip;
honey - 50 ml;
the kernels of walnuts are 0.2 kg.

Cooking method:

Nuts thoroughly grind to the state of pasta.
On the dry frying pan, fry to the cream shade of flour.
Add nuts, fire them for 2 minutes with flour.
Add oil, fry with a nut mass with it for 3 minutes.
Add honey and salt, stir.
After a couple of minutes, throw a thick mass of cream. Wake up so that there are no lumps, and the sauce has acquired a homogeneous consistency, then remove the pan from the fire.

Fruit lasagna is rarely prepared, but if you are in the number of gourmet such, the preciance of sauce Beshamel will probably come in handy.

Beshamel sauce can be used not only for lasagna, but also for other dishes. It is served to meat, fish, mushroom and vegetable dishes.

Delicious and fragrant lasagna is a favorite dish for many gourmets. The dish can be improved by individual preferences. It is not surprising that the recipes of cooking a huge amount. Lazagne's feed implies sauce. A lot of sauce is known, each of which is harmonized with the main dish.

Sauce for Lazagania

Ingredients

Minced beef 600 grams Bulb 1 pieces (s) Garlic 2 cloves Tomato Pasta 200 milliliters Wine red dry 0 stack.

Number of portions:1
Time for preparing:2 minutes

Meat Sauce for Lazagany

This sauce recipe is considered traditional. It can be used to different dishes. For its preparation you will need:

beef mince - 600 - 700 grams;
bulb - 1 pc.;
garlic - two teeth;
tomato. paste - 200 ml;
red dry wine - 0.5 glasses;
spices: Basil, Oregano, Lavr. Sheet, salt, black pepper.

The mince is roasted in a deep frying pan until half-ready. Then you need to add finely chopped onions, as well as garlic. Plogging minced for another 10 minutes, add 450 ml and tomato to it. Paste, Wine and Spices. Sauce for Lazagany must beat in a quiet fire about 2 hours. Before serving from the dish, get laurel leaves.

Tomato Sauce for Lazagany

Another sauce recipe with the addition of tomato. For its preparation you will need:

tomato paste - 200 - 250 ml;
carrots - 3 pcs.;
bulgarian pepper - 2 pcs.;
bulb - 2 pcs;
spices: Salt, Pepper, Basil, Orego.

Onions fry before the appearance of a golden crust, add a lagged on a small grater carrot. Then add finely chopped pepper, tomato paste and water - 1 liter.

Tomato sauce is preparing for a quiet fire about 40 minutes.

For fans of light sauces, cooks prepared a recipe for Alfredo and Beshamel.

Alfred sauce was created specifically to Fettuccini. But having tried it once with Lazagani, the cooks came to the conclusion that he was perfect for her. For its preparation needed:

drain. Oil - 1 tbsp. l.;
fat cream - 1 cup;
parmesan - 5 tbsp. l.;
garlic - 1 teeth;
salt, black pepper.

Cream and butter are heated in a pan, boiled for five minutes. Then it is added to the composition finely chuckled garlic, spices and parmesan. Sauce need to last five minutes on fire.

Sauces for Lazagania Beshamelhave a lot of interpretations. To fulfill the classic version of the dish, you will need:

milk - 3 glasses;
bulb - 1 pc.;
creamy oil - 4 tbsp. l.;
flour - 1/3 cup;
spices to choose from.

In the saucepan put out a finely chopped onion, add milk to it. After 15 minutes of boiling, the composition is strain. Add melted creamy oil and flour into the dairy mixture. Put on fire, mix thoroughly. As soon as the sauce starts thick, add spices and spices to it.

Lazagna - a dish that the Italians are proud of right. Experienced cooks and newcomers are preparing it around the world, using either a classic lasagna recipe, or bringing something new in this truly unique dish. Today you will learn all the subtleties of the preparation of Italian culinary "business card" and you can add a climbing recipe to your culinary piggy bank.

Lazagna is considered one of the oldest culinary recipes of Italy. There are a lot of variations of this dish, but in general they all are reduced to one. Lazagna is a multi-layered dish made from thin dough layers, between which a variety of stuffing (meat, vegetable, mushroom, etc.) is posted. The dish sprinkled with parmesan and baked in the oven.

But it is only a modern look at Lazagne.

The springchalnitsa of this dish once was a wheat cake of a round form. The ancient Greeks, baked it, called the dish of "Laganon". Subsequently, the Greek recipe borrowed ancient Romans, which began to cut this cake on the part and called them "Lagani" (in a pl. - Laganon).

The first writing documented lasagna recipe dated XIV century. It was discovered in the suburb of Naples. Prepared medieval lasagna as follows: the sheets of the dough were cooked in boiling water and made a multi-layer dish from them, each layer of which generously spilled with spices and grated cheese. Under the spices most often meant a mixture of salt, sugar and black pepper. Sometimes instead of it used a mixture of cinnamon and saffron with the addition of a small amount of cloves and a nutmeg.

Today, Lazagna is a much more complex multicomponent dish, which is crazy about cooking around the world.

Recipes Paste for Lazagany at home

Of course, you can buy a set of finished test sheets. But any Italian will tell you that the real lasagna must be prepared from the beginning and to the end with his own hands. Preparation of dough for lasagna, perhaps the most time-consuming part of the culinary process. However, if you observe the technology of its preparation, the result will please not only you, but also everyone who tastes the dish.

So, for cooking paste on Lazagne you will need:

flour - 400 g;
eggs - 4 pcs.;
water - 1-2 Art. spoons;
oil (sunflower, olive) - 1 tbsp. the spoon;
salt - 1/2 h. spoons.

The process of cooking the test is easy. The main thing is to choose high-quality flour of wheat (solid) varieties and how to knead the dough. As for the ingredients, their ratio should be strict: 1 egg is taken for every 100 g of flour. Yes exactly. Therefore, the dough is quite calorie and heavy for the stomach. It can also increase blood cholesterol slightly. Therefore, Lazagna is not a dish that should be too often appearing at the dinner table.

So, all components for the dough on the table can be processed to its preparation. On the wooden surface neatly asking flour. In the resulting slide, make a sufficient deepening for 4 eggs. We break there eggs (entirely) and add a pinch of salt, butter. In order to make the dough original, and his taste is piquant, add some green or spicy herbs to the kneaded dough, and for color - crushed spinach.

Start slowly kneading the dough. This process should last at least 10-15 minutes. Periodically lift the com and spit it onto the board. If the dough is obtained twisted, you can add a couple of water spoons. Mix the dough until it becomes elastic and smooth. Remember: Properly cooked dough for Lazagany should not stick to hand. Prepassed dough Leave for a while "relax".

After that, you can start rolling the test. You can do this in two ways: either manually or using a special typewriter.

If you roll the dough manually, then you need to achieve the desired thickness. It should not exceed 1.5-2 mm. After the dough is rolled, it is cut by rectangles of 15x20 cm. You can use another size, depending on the baked tank used.

Finished layers lay out on a towel.

Recipes Sauces for Lazagany

We present to your attention the most delicious sauces that you can imagine in combination with Lazagne.

Beshamel sauce

One of the most famous sauces, which very harmoniously fits into such a tasty dish. The recipe for its cooking is simple, and the set of products is minimal. However, the technology should be made perfect. So, for sauce Beshamel you will need:

flour - 2 tbsp. spoons;
creamy oil - 50-60 g;
milk (not very fat) - 2 glasses;
a pinch of salt;
a nutmeg - 0.5 h. spoons.

For the preparation of sauce, it is better to use deep tank with a thick bottom (a skeleton is perfect). Melt the creamy oil in the saucepiece, then gradually stirring it, carefully pour flour there. Mix the mixture thoroughly with a wedge so that the number of lumps was minimal. Fry the oil with flour about 2-3 minutes while the mass does not get caramel shade.

Then gradually pour hot milk into it. Remove the container from the fire and mix well everything with a whisk until the mass becomes homogeneous, deprived of lumps. Refer to the fire again. Add salt, nutmeg and hold on slow heat until the mass boils. Hold another 5 minutes, constantly stirring the sauce until it becomes thick as sour cream. Remove from the fire.

Cheese cream sauce

This rather unusual sauce with spicy taste is perfect to the classic or vegetable recipe for Lazagania. For his cooking you will need:

ricotta - 200 g;
feta - 100 g;
mozarella - 100;
milk - 0.5 l;
cream - 150 g;
salt pepper;
nutmeg - 0.5 h. spoons;
garlic - 1 teeth.

In a slightly heated milk, add cream and mix gently. Pour the salt, spices and squeeze garlic. Cheeses grind and put on a weak fire for a couple of minutes until they get a soft consistency. Pour the milk mixture into the cheese, mix thoroughly. Sauce is ready.

The best recipes Lazagany

There are many variety of lasagna recipes, ranging from classic and ending with the most unusual. We bring to your attention the most common recipes of an incredibly delicious dish.

Classic lasagna recipe with bolognese sauce

For the preparation of classic meat lasagna, a meat filling is used with bolognese sauce, bezamel sauce and parmesan (for sunpitches). How to cook pasta, you already know. If the dough is ready for you, while it is "resting," you can cook the filling. To do this, you will need the following ingredients:

beef mince - 0.5 kg;
carrot - 1 pc. medium size;
onions - 1 pc. small size;
celery - 1 stem;
tomato paste - 2-3 tbsp. spoons;
red dry wine - 4-5 tbsp. spoons;
milk - 2 tbsp. spoons;
salt, black pepper.

Carrots and onions Clean the peel and cut into small cubes. Celery cut into small rings. Add vegetable oil in the pan, then pour out sliced \u200b\u200bvegetables. Fry until golden color. Now you can add mince. Stirring, slightly fry it from all sides.

When the minced is slightly changed color, you can add wine and tomato paste to it, slightly diluted with water. Do not forget to pepper and salt. Cover the frying pan with a lid and tomit on slow heat for about an hour. 15 minutes before readiness, pour a couple of milk spoons.

Boil the paste in salted water, then rinse and lower in water container. Next you need to make the preparation of sauce Bezamel (see above). When the sauce is ready, proceed to the "assembly" of Lazagany. Lubricate the shallow shape, then pour a slightly white sauce. Put on the bottom of the form of the sheets of paste (slightly flashes). Pour Beshemel sauce. Sprinkle with grated parmesan on top, then lay out a small layer of stuffing stuffing and tomato sauce. Cover the paste layer. Pour white sauce again, then goes a layer of cheese, filling and again layer of dough. A total of about 4-5 layers should turn out.

Top of lasagna (dough) Pour Beshamel and sprinkle with parmesan thick. Put in the preheated oven for 40 minutes. Lazagna is ready!

Lasagni vegetable recipe

The recipe for lasagna with vegetables is a great option for those who would like to try something not so calorie as a classic lasagna, but not inferior to it in taste characteristics. For cooking, the following products will be required:

eggplants - 0.5 kg;
tomatoes - 2-3 pcs. medium-sized;
pepper Bulgarian - 2-3 pcs. medium-sized;
non-fat cream - 2-3 tbsp. spoons;
salt, pepper fragrant.

Eggplants cut into medium cubes, sprinkle generously salt and leave under the press for half an hour. At this time, tomatoes and peppers also cut into cubes.

Eggplant rinse and dry on a paper towel. Pour vegetables in a pan with preheated sunflower oil and stew about 10 minutes. A couple of minutes before cooking add salt, pepper and some cream. They will make the taste of vegetables more juicy and gentle.

Prepare the paste and cheese sauce (see above). Now you can proceed to lad out the lasagna in the form. The process of calculation is absolutely similar to the previous recipe, only instead of bolognese is laid out with a vegetable layer, and the paste is poured with cheese sauce. Put the shape into a preheated oven for minutes by 30. Delicious lasagna is ready!

That came to the end. Your acquaintance with truly unique, fairly simple and very tasty dish - Lazagani. Now you can cook it, as you need. This dish will delight with the excellent taste of your loved ones. Bon Appetit!

Video recipes Lazagany

Lasagna sauce - General preparation principles

Each of us is associated with Italian cuisine, olive herbs and gentle sauce Beshamel. Few people will refuse an appetizing piece of baked dough with a filling under a crispy bustling crust. The dough for making Lazagany can be used by purchased, or prepare themselves, but the sauce for Lazagany should be home.

It is not so difficult to prepare it, but experimenting with fragrant herbs and seasonings, every time you can get a delicious dinner with an interesting and original taste. Moreover, there are quite a few recipes for cooking sauces, you can choose them under the tastes of all family members.

The most difficult process in the preparation of Lazagania is the preparation of a tight dough, which is then needed carefully and very thinly. However, the purchased plates are almost no different from those that can be cooked in their kitchen. After all, the composition of the ingredients is the same as the home test.

Souces for Lazagany can be prepared using those ingredients that are at hand - this is meat of different varieties, and mushrooms, and fresh or frozen mixtures of vegetables. The spices that make the sauce more expressive are helped to achieve.

For example, Italian chefs are confident that bolognese sauce must be prepared at least 4-5 hours, Beshamel is preparing much faster, but there will be a little experience. Italian cuisine is impossible to spoil the addition of a small amount of wine or fresh tomatoes, and fragrant herbs are only welcome in sauces and other dishes.

It is simply impossible to spoil the lasagna with the amount of filling or sauce, it will still be a very tasty and juicy dish. To strengthen the taste of meat lasagna, or emphasize the freshness of vegetables you can add some bacon to the sauce, and the taste of dishes will change immediately.

Lasagna sauce - Preparation of products and dishes

Lazagne is cooked in the oven, baked dish to a golden crust, but if you have a multicooker, you can cook it and there, it is enough to choose a special "Baking".

The form for baking the lasagna in the oven should be ceramic or with non-stick coating and high sidelights. The harder form, the better the hot heat will be distributed when cooking will be distributed, reducing cooking time. High sides are needed so that the sauce for Lazagania does not flow across the edges. After all, the dough is soaked with sauce and juice from the filling and will begin to increase in the amount, therefore it is not necessary to fill out the form to the edges.

Souces for the preparation of lasagna are divided into two types: the first is thick with meat or vegetable component, and the second is more liquid, with the addition of cream and cheese or tomatoes, which make the dish juicy. All these three sauces can be combined, but, as a rule, tomatoes are already added to meat sauce to reduce cooking time. Tomato sauce with vegetables is prepared for vegetarian lasagna.

Products must be fresh, as well as spices with fragrant herbs. To give a dish of the fragrant and crispy crust, they will need cheese, ideally, it is a solid parmesan, but other varieties of cheese with neutral or pronounced taste can be used.

It is recommended to add vegetables and roots - onions and garlic, carrots, fresh stalks of celery, zucchini and zucchini, and even eggplants. You can add any vegetables - for example, a bit of pumpkins, Bulgarian pepper and cauliflower, which is wonderful combined with Beshamel sauce.

Lasagna Sauce Recipes

Recipe 1: Lasagni sauce Beshaniel

This sauce recipe is suitable for cooking classic lasagna with minced meat and cheese crust.

Required ingredients:

Flour - 50 gr.
Mixed mixed - 500 gr.
Celery - 1 pc.
Garlic - 1 teeth
Bacon salty or smoked - 100 gr.
Onion - 1 pc.
Parmesan - 100 gr.
Carrot - 1 pc.
Milk - 700 ml.
Creamy oil - 40 gr.
Red wine - 60 ml.
Pins of ground nutmeg
Large salt, a little pepper
Olive oil - 2 tbsp
Bundle of fresh greenery

Cooking method:

Start cooking best with meat sauce. For this, the onions and garlic must be cleaned, very finely cut and fry in a deep frying pan until golden color. Now it is necessary to add meat minced meat to root. So that the minced meat does not remain lumps, at this stage of preparation it is recommended to pour 5 ml of water and mix the mass well.

Carrots chop or use frozen mixture chopped with small cubes. Stem celery chop. Add vegetables to meat and pour wine.

Salt the meat sauce well, season with spices and seasonings, reduce the fire and give extinguish until full readiness. The longer the sauce is preparing, the tastier to turn out to be lasagna. If necessary, it is possible to add water, broth or tomato juice.

Bezamel sauce is prepared from melted butter with the addition of flour and milk. You need to mix all the ingredients and appease on fire. The flour can be prepared on a dry pan until golden and nut aroma. Hold the mass on the stove for two minutes and pour milk.

The sauce for Lazagany needs to constantly stir so that it does not have a burnt, and there are no lumps in the sauce. If still the flour does not dissolve, the sauce can be removed from the fire, strain through the sieve and return to the fire, salt well and add spices (nutmeg with black pepper), and respect to thick consistency.

During the "gathering" meat layer, the meat layer of the filling is covered with sauce of bezamel and sprinkled with grated cheese mixed with greens.

Recipe 2: Sauce for Lazagany with mushrooms

This lasagna can be prepared not only in the season abundance of forest mushrooms, but also using frozen or canned mushrooms, fresh champignons in the winter season. To enhance taste to fill, you can add some dried white mushrooms.

Required ingredients:

Garlic - 4 teeth
Fresh chanterelles - 500 gr.
White mushrooms dry - 25 gr.
Tomatoes - 3 pcs.
A bit of vegetable oil
White wine - 50 ml.
Onion - 1 pc.
Orego - 1 pinch
Some salt and black pepper

Cooking method:

Clear garlic from the husk, crush the flat side of the knife, not cutting. Preheat a frying pan with vegetable oil and add garlic cloves. As soon as they walter, remove garlic of oil. This method of frying flavoring oil, and give mushrooms a spicy fragrance.

Fry onion and garlic in preheated oil on slow fire.

Mushrooms rinse and cut, add to bow and season and spice and salt. While the mushrooms have not released the liquid, they absorb the seasonings and fragrant spices very well.

Fry mushrooms to golden color and pour white wine, put out the mushrooms of 10 minutes on a small fire.

As soon as the filling will cool, Lazagne can be assembled, repeating the dough layers with mushrooms and behamel sauce. The top layer of the test is definitely delivered by a large number of cheese.

Recipe 3: Sauce for Lazagania

A fan of sharp dishes will love a savory sauce with seasonings and plenty of fresh greens, sour-sweet taste.

Required ingredients:

Spend - 1 pc.
Tomatoes - 1 kg.
Celery - 2 pcs.
Garlic - 2 teeth
Little olive oil for frying
Bulgarian pepper - 4 pcs.
Big bunch of greenery
Salt, sugar and freshly ground pepper
Wine red - 50 ml.

Cooking method:

Tomatoes, peppers, onions and celery rinse, cut, clear from fruits and seeds and beat the immersion blender to a homogeneous mass that needs to be strain through a sieve. To remove the skin and the remaining seeds.

Mass pour out into the scenery and respect the third on the slow heat to thicken sauce.

Garlic is confused in a mortar with the addition of a large salt and freshly ground large pepper.

As soon as the sauce thickens, pour wine into it, add sugar and crushing garlic.

Fresh greens are very small to nourish a sharp knife, add to sauce and turn off the fire.

Using such a lasagna sauce, you can prepare both a traditional option of dishes and vegetable lasagna with seasonal vegetables.

Recipe 4: Sauce for Lazagany Vegetable

Quickly cook with vegetables sauce with vegetables, you can use the frozen mixture of vegetables, such as Scandinavian or rustic. American or Mexican mixture is well suited, but they contain corn, which not everyone likes. An excellent option for cooking vegetable lasagne will be a mixture for vegetable stew.

Required ingredients:

Packaging of vegetable steag.
Tomatoes - 4 pcs.
Small piece of cream oil
Salt and pepper
A little fresh greenery

Cooking method:

Tomatoes rinse, cut down slices and remove the core. Beat the fleshy meat.

On a hot frying pan, fry frozen vegetables, pour them with tomato sauce, season with spices and salt, and put out until the sauce thickens.

At the end of the preparation, add a little crushed greenery, spices and even the crown of crushed garlic to enhance taste.

For the preparation of vegetable lasagna, a larger amount of cheese and beshmel sauce will be required.

Recipe 5: Sauce for Lazagany with seafood

Lazagan can be prepared not only with meat stuffing, but also use a variety of nature gifts, prepare from them delicious sauce for Lazagany. A delicious and very useful dish quickly prepares.

Required ingredients:

Cancer cakes - 150 gr.
Leek Spend - 1 pc.
Canned tomatoes - 1 bank (or 5 pcs. Fresh)
Sweet Picker - 1 pc.
Boiled shrimps - 300 gr.
Garlic - 2 teeth
Olive herbs - 2 chopping
Oil for frying
Pepper, salt, spices and seasonings, dry herbs

Cooking method:

Onions and garlic chopper very finely sharp knife and fry in preheated oil.

As soon as vegetables become transparent and start to roast, add shrimps and cancer cervix to them.

Bulgarian pepper to nourish small cubes and add to seafood.

Following add canned tomatoes, salt, spices and seasonings and half of the greenery.

Extinguish the sauce so that the vegetables have become soft, and the shrimps prepared and at the end to pour the remaining greens.

Having gathering a lasagna with this sauce, you should not glorify the layers with grated cheese, it will be enough enough to spray the top layer of the dough for a golden crust.

As noted above, two sauces are used for the preparation of lasagna: the main with meat or vegetable filling, and the sauce for Lazagany Behamel to tie the test layers and the fillings among themselves. For a vegetable dish, you will need more sauce and cheese to emphasize the taste of the dish, and in some species in the filling of the cheese and are not at all adding.

In order for the cooking sauce, all lobby sauce was well soluble, it is recommended to use a wooden blade or a whisk.

Bezamel's sauce is not added lemon juice or wine, otherwise milk or cream "curl". There will only be enough salt, pepper and, of course, a nutmeg.

Calculate the amount of flour and butter can be calculated based on the rule, which is 100 gr. Oils need 1 spoon of flour.