Lasagna with cheese is one of the most successful variations of the Italian dish.
Preparing a meal is quite simple, it turns out hearty and incredibly tasty.
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Lasagna with cheese - general principles of preparation
Lasagna sheets can be bought at the store. On the packaging there will be instructions with preliminary preparation. Usually the dough is boiled for a couple of minutes in boiling water, then it is cooled in cold water. But there are types of sheets that do not require any processing or are simply soaked in a cold liquid.
Cheese is used in the filling and for sprinkling dishes on top. It is combined with other ingredients: herbs, mushrooms, meat, chicken. Often fresh or sautéed tomatoes are put in lasagna. And, of course, Bechamel sauce. Although, you can find recipes for sauces with sour cream, eggs, cream, which do not require heat treatment.
Lasagna with ordinary cheese
For such lasagna you will need two types of cheese: mozzarella and any hard cheese. We use ready-made dough leaves, take one package.
Ingredients
• 1 pack of lasagna;
• 200 g mozzarella;
• 200 g of hard cheese.
For the sauce:
• 400 ml of milk;
• 80 g of oil;
• parsley;
• 1 spoon of flour;
• spices.
Cooking
1. Making the sauce in butter. Melt a piece in a frying pan, add flour, stir quickly, fry a little.
2. Pour milk into the resulting slurry. We do it carefully, do not stop stirring.
3. Warm the sauce until thickened.
4. Put chopped parsley, salt, season with pepper, sweet paprika. Cool down.
5. Open the packet with dough leaves. We rub both types of cheese, mix.
6. Lubricate the form with sauce, lay a layer of sheets.
7. Sprinkle the first layer with cheese, coat with sauce.
8. Again we put the dough, cheese, sauce and so on.
9. Last should be the sauce. We leave a couple of spoons of cheese for finishing topping. Put in the oven.
10. We bake at 180 half an hour. We get it, sprinkle with the left cheese, brown with lasagna until crust for another ten minutes.
Lasagna with mushrooms and cheese (sour cream sauce)
A simplified recipe for lasagna with mushroom cheese. For her, you do not need to cook Bechamel sauce, which saves time. You can take any mushrooms.
Ingredients
• dough leaves;
• 4 onion heads;
• 450 grams of mushrooms;
• 150 grams of cheese;
• 350 grams of sour cream;
• 2 eggs;
• 25 g of oil;
• Italian herbs, salt.
Cooking
1. Dice the onions, put in a frying pan with butter, fry for three minutes.
2. Cut into small cubes or plates of mushrooms, add to the onion. Fry with the vegetable for about ten minutes.
3. Cool the filling, season with salt.
4. Cooking the sauce. Mix sour cream with eggs, add half the cheese, season with Italian herbs, salt.
5. Prepare the dough sheets according to the instructions.
6. Putting lasagna into shape. Lay out the dough in layers, lay the mushrooms and pour in cheese sauce.
7. Top the dish with the rest of the sauce, sprinkle with grated cheese, which was left earlier.
8. Put 180 degrees in the oven, bake for 25 minutes.
Hearty Lasagna with ham, cheese and fried tomatoes
A variant of delicious lasagna with ham and cheese. It is baked quickly enough, since all the ingredients are already ready for use.
Ingredients
• 250 g sheets of dough;
• 800 g of tomatoes;
• 250 g of ham;
• 300 g of cheese;
• 200 g of onion;
• 3 cloves of garlic;
• 80 g of butter for the sauce;
• 40 g flour;
• 700 ml of milk;
• vegetable oil, herbs, spices.
Cooking
1. We make bechamel. We heat the oil, pass the flour, dilute with milk. In the beginning to thicken the sauce add salt, season with Italian herbs, throw chopped garlic.
2. Strain the onion, cut into small pieces. We use vegetable oil.
3. Cut the tomatoes into cubes, add to the onion, also fry. Tomato juice should melt almost all.
4. Add chopped greens to the pan, season with spices.
5. We rub the cheese. Cut the ham into cubes.
6. We prepare the dough sheets according to the recipe indicated on the package.
7. Spread the leaves, a layer of tomatoes on them, sprinkle with chopped ham, spread with bechamel sauce. Cover the layers with cheese.
8. Now again the sheets of lasagna, tomatoes, ham, sauce and cheese. Repeat the layers again, finish with cheese.
9. We send to bake. Here you can set 200 degrees, fry until golden brown.
Cheese and Chicken Lasagna
Chicken Lasagna with cheese recipe. Fillet from one carcass is used. Classic Bechamel sauce.
Ingredients
• lasagna sheets;
• 400 ml of milk;
• chicken breast;
• 300 g of cheese;
• 2 onion heads;
• 1.5 tablespoons of flour;
• 50 g butter;
• 4 tablespoons of oil grows;
• spices, herbs.
Cooking
1. Put the butter for the sauce in the pan. Warm up. Add flour, fry, pour milk.
2. Once the sauce begins to thicken, put the salt, you can add Italian herbs, dry or fresh garlic. Cool the sauce.
3. Cut the chicken breast into cubes, send to a skillet with vegetable oil. Ten minutes later, put the chopped onion, fry, season the chicken stuffing with spices.
4. Grate the cheese, remove a third for the top topping. The rest of the product is added to the cooled chicken, stir.
5. We collect lasagna from dough sheets prepared according to the instructions.
6. Line the dough, spread the chicken stuffing with cheese, pour the bechamel sauce, which should cool off a bit by this time.
7. Now again the dough, the filling, the sauce.
8. At the end, pour the filling with the whole sauce and fill it with a thick layer of grated cheese.
Lasagna with mushrooms and cheese with Bechamel sauce
A variant of mushroom lasagna with cheese, which comes with real Bechamel sauce. It is advisable to cook it in advance so that the mass has time to cool. Two types of mushrooms are used.
Ingredients
• 500 g of fresh chanterelles;
• 300 g of champignons;
• 280 g of cheese;
• 2 onion heads;
• 3 cloves of garlic;
• 4 tablespoons of oil;
• 40 g of drain oil;
• 400 ml of milk;
• 40 g flour;
• spices, oregano, basil;
• lasagna leaves.
Cooking
1. Cooking the sauce. To do this, fry the recipe flour in hot butter, add milk, and warm. Salt, season with oregano, basil, garlic. For pungency, you can add a little pepper.
2. Fry the onion heads, cut into cubes until slightly transparent. First add the mushrooms, which we cut into cubes. Cook until the moisture evaporates.
3. Cut the chanterelles, add to the mushrooms. Fry the mushroom filling for another ten minutes.
4. Cool the mushrooms, add the grated cheese to them, stir. We leave about 50 g of cheese to finish the lasagna.
5. We collect the dish. To do this, put the dough leaves in the form. We prepare them according to the instructions on the packaging.
6. Now comes the mushroom filling, spill the sauce. Slices of dough, filling and sauce again.
7. Finish the dish with a thick layer of sauce under grated cheese, a slice of which was postponed earlier.
8. Put the lasagna for baking. We cook this dish at 180 degrees for at least 30 minutes, the mushrooms should reach full readiness.
Ham and Cheese Lasagna with Cream Fill
Another lasagna with ham and cheese that does not require bechamel sauce. Everything is prepared much easier. If there is no cream, then you can take sour cream.
Ingredients
• dough leaves;
• 200 g of hard cheese;
• 100 g processed cheese;
• 250 g of ham;
• 350 ml cream;
• 2 eggs;
• 2 tomatoes;
• 1 bunch of green onions;
• spices.
Cooking
1. Making the sauce. To do this, beat the crushed cream cheese with cream, add spices and fresh eggs.
2. Cut the ham, rub the hard cheese and divide it in half. We leave the part, mix the second half of the chips with pieces of ham. Add green onion.
3. Tomatoes cut very thin plates.
4. We collect the dish. Put the ham and cheese and herbs stuffing on the leaves, then mug the tomatoes, pour the creamy sauce.
5. Repeat the layers.
6. We pour the top filling abundantly with the remnants of the egg sauce with cream. Pour the cheese left earlier.
7. Bake for 25 minutes, set 190 degrees.
Lasagna with cheese and minced meat
Another hearty version of cheese lasagna. Stuffing can be used for any of this people. Bechamel sauce is prepared according to the recipes above.
Ingredients
• 300 g of minced meat;
• 250 g of cheese;
• 3 tomatoes;
• 400 g of Bechamel sauce;
• 2 onion heads;
• lasagna sheets;
• frying oil.
Cooking
1. Cut one head of onion, pour oil into the pan, fry for a minute. Add minced meat, cook another seven minutes.
2. In the second pan, fry the second onion head by adding oil. We cut the tomatoes, spread them and passé too.
3. Cool both fillings before collecting the dishes. Bechamel also should have cooled by this time.
4. We prepare the test sheets according to the instructions. We rub the cheese, set aside a third.
5. We collect layers: sheets of dough, tomato filling, minced meat, bechamel and cheese. Repeat as many times as needed.
6. We fall asleep with cheese, bake until cooked for about half an hour. Do not make heat, 170-180 degrees is enough.
Lasagna with cheese - useful tips and tricks
• Did you find any lasagna dough sheets? You can use slices of thin pita bread. They are soaked in bechamel sauce or smeared with sour cream, kefir.
• The more layers there are in the dish, the tastier the lasagna is. Frequent repetition of cheese will make the filling stronger, prevent it from falling apart when sliced.
• The dish will turn out tastier if you use a vessel with thick walls to assemble. Ceramic, glass containers are ideal for this.
• If the cheese starts to burn prematurely, then you can grease the top with a layer of Bechamel sauce or regular sour cream, cream.
• To prevent the sticks of dough from sticking when boiling, add a little olive oil or any other oil to the water. Also, do not forget to salt the liquid, season with spices to fill the dough with taste.
