It takes a lot of time and effort to prepare the sheets for traditional lasagna. Make your kitchen chores easier and make a lazy pasta lasagna. The taste of the dish practically does not change, while the hassle is much less.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Lasagna is a famous dish of Italian cuisine, originally from the city of Bologna. Italian cuisine pays great attention to pasta. This is what Italians call all pasta, incl. and lasagna sheets. The dish is interesting because it can be prepared with any filling and all kinds of vegetables that are available. In embodiment, it is not at all difficult. However, a lot of time is spent on its preparation. Therefore, the hostesses came up with a simplified version of lasagna from ready-made pasta, which can be horns, feathers, shells, noodles, noodles. But more often they use hollow pasta, they keep their shape better, and the dish turns out to be beautiful and high in section. Any product can serve as a filling for such a "lazy" lasagna; béchamel sauce and cheese remain unchanged components.
To prepare pasta lasagna, certain details of the preparation must be observed. So that the finished lasagna does not fall apart, the pasta should be boiled well. Moreover, it is not worth rinsing them, excessive stickiness is only on the hand. In addition, cheese will help to hold the layers together, so you can put more of it. This lasagna differs from the usual casserole in that the pasta is not mixed with other ingredients, but laid out in a form in layers, alternating with the filling and pouring the sauce.
- Caloric content per 100 g - 315 kcal.
- Servings - 1 Lasagne
- Cooking time - 1 hour 20 minutes
Ingredients:
- Vermicelli rolls - 300 g
- Pork - 600 g
- Onions - 1 pc.
- Tomatoes - 1 pc.
- Sour cream - 300 ml
- Eggs - 1 pc.
- Garlic - 3 cloves
- Cheese - 200 g
- Wheat flour - 2 tablespoons
- Butter - 50 g
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Any spices and spices (cilantro, basil, ground nutmeg, ginger powder) - to taste
- Vegetable oil - for frying
Making pasta lasagna
1. Peel the onions, wash and chop a quarter into rings. Melt butter in a frying pan and put onions to sauté. Bring it to transparency over medium heat.
2. Wash the pork, cut the veins with the film and pass the meat grinder through the middle wire rack.
3. In another skillet, melt the vegetable oil and put the minced meat to fry. Fry it over high heat for 5-7 minutes and add the prepared onion.
4. Wash the tomatoes, wipe with a paper towel and cut into cubes.
5. Season the filling with salt, ground pepper, put the garlic passed through a press and add any spices and spices. Heat medium and cook, stirring occasionally for about 10 minutes.
6. Melt the butter in another skillet.
7. Put wheat flour on it.
8. Fry flour over medium heat until golden brown.
9. Pour in the sour cream and bring the sauce to a boil.
10. Grate the cheese on a medium grater and add to the sour cream sauce.
11. Season the bechamel with salt, pepper and any spices. Warm up for about 5 minutes.
12. Boil the vermicelli in lightly salted water and al dente, ie. do not cook for 1 minute until cooked. See the cooking time of the product on the manufacturer's packaging.
13. Pick a mold for the lasagna. It can be glass, ceramic, clay mold. Place the pasta on the bottom in an even layer.
14. Sprinkle generously with sour cream cheese sauce.
15. Sprinkle the lasagna with minced meat.
16. Place the pasta row on top again.
17. Brush generously with sauce.
eighteen. Grate the cheese and sprinkle on the food.
19. Heat the oven to 200 degrees and send the lasagne to bake for half an hour. For the first 20 minutes, keep it under a closed lid or cling foil so that the cheese does not burn and the sauce does not evaporate.
20. Cut the finished lasagne into slices and serve hot.
See also the video recipe on how to make pasta lasagna with minced meat.
