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Lasagna

Lasagna


Depending on the size of the tray, you may need 2 or 3 packets of fresh lasagna sheets.

Bolognese sauce: Saute onions and carrots in olive oil.

Add salt, pepper, thyme and oregano and mix well.

Chop the minced garlic and add it to the pan;

Make room in the center of the pan and add the beef;

Cook this one too, then add the red wine and let it reduce;

Then add the chopped fresh tomatoes and 1/2 teaspoon of brown sugar to cut them from acidity;

Then add the Worchester sauce (it's strictly optional), but I really like the slightly spicy aroma it gives to the Bolognaise sauce;

Mix well and reduce heat by stirring occasionally to avoid sticking;

A few minutes before turning off the sauce, add the milk - it has the role of highlighting the taste of the meat very well;

Stop the sauce and let it cool


In the meantime, you can start Bechamel sauce.

Temper the butter a little in a saucepan over medium heat and add the flour;

Mix vigorously with a fork and gradually incorporate the milk;

Once the milk has been added and the composition has started to thicken, add the cooking cream, salt and nutmeg powder;

Stir vigorously until you get a thick, bound liquid composition. Let it cool down a bit;

Take an oven tray and place Bolognaise sauce on the base;

Add lasagna sheets on top and over them Bechamel sauce and Bolognese sauce and let's not forget the coup de grace, a few basil leaves;

Over these we add a little grated gourmet mozzarella and a little Parmesan - it will bind the composition much better;

Repeat the process with two more layers, and on the last one add the Bechamel sauce, the rest of the parmesan and the rest of the grated mozzarella.

All that remains is to put the lasagna in the oven for 45-50 minutes, and wait until the sheets are well cooked, and on top it will be nicely au gratin;

Let it cool a little before serving, so you can cut it.


PUMPKIN LASAGNA (for 5-6 people)

This lasagna is not a classic one because lasagna sheets are not used, but they are replaced with pumpkin. It is a perfect recipe for a family dinner or a party with friends. You will definitely like it, more than that it is a seasonal recipe.

Ingredient:

  • 6 large pumpkins
  • 450 gr. - minced pork
  • 450 gr. - ground beef
  • 6 medium peeled tomatoes (chopped)
  • 4 cloves & # 8211 garlic
  • A big onion
  • ½ cup - red wine (dry or semi-sweet)
  • 150 gr. - grated cheese
  • 50 gr. - mozzarella
  • 9 tablespoons - olive or sunflower oil
  • Salt and black pepper

Method of preparation:

  1. Heat a kettle with 2 tablespoons of oil.
  2. Put the diced onion in a cauldron and cook for about 2 minutes. Add the minced meat and stir constantly for about 5 minutes over medium heat. Pour the wine and increase the flame until the alcohol evaporates (about 3-4 minutes). Put the peeled tomatoes, crushed garlic and season with salt and pepper. Reduce heat to low and simmer for about an hour (stirring occasionally).
  3. Meanwhile, cut the zucchini into lengths (5-6 slices from a zucchini). Put them in a large bowl and season with salt and pepper.
  4. Heat the pan with oil and fry the zucchini over medium heat for about 2-3 minutes on both sides or until lightly browned. Remove them from the paper towel to absorb the excess fat.
  5. Preheat the oven to 180 degrees C.
  6. I made lasagna in 4 rows: spread about 2-3 tablespoons of meat sauce at the bottom of a rectangular baking tray. Place the first layer of pumpkin on top (1/4 of the amount), so that it overlaps at least slightly between them, to form a compact layer, which does not allow leakage of the filling. Spread a layer of meat sauce (1/3 of the amount) over the pumpkin. Then sprinkle with grated cheese (1/4 of the amount) and repeat the same procedure until the ingredients are finished.
  7. Grate the cheese and mozzarella on the last layer of pumpkin. Bake for 25-30 minutes or until lasagna is browned on the surface.

Suggestions:

  • You can use any type of cheese you want (Parmesan, Dutch, etc.), just to melt quickly.
  • If you do not use wine in food, add water or vegetable / meat soup instead.
  • Instead of frying the pumpkins in the pan, put them in the oven heated to 180 degrees C. for 20-25 minutes or until soft.

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Recipe Catalin Scarlatescu: Vegetable lasagna

Cut all the vegetables into juliennes and fry them in a little olive oil and garlic, salt and pepper, then let them drain.

In a pan put tomato sauce and a little Bechamel, which stretch well on the bottom of the tray, then put a row of uncooked lasagna sheets, then a layer of vegetables, and red sauce and bechamel, and a layer of lasagna and the same until we get four layers of lasagna and 3 vegetables.

Pour tomato and Bechamel sauce over it again and bake. When the tray is removed from the oven, place Parmesan cheese on top and add a little more au gratin.

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Lasagna with spinach

Boil the lasagna sheets according to the instructions on the package. Finely chop the onion with the garlic and fry them in the slightly heated oil beforehand. Add the crushed tomatoes and grated carrot. Stir gently until smooth.
Combine the broth and wine with the rest of the composition. Boil for about 10-12 minutes, then season to taste. Peel a squash, grate it and squeeze the juice. Drain it, finely chop it and mix it with ricotta cheese (or urda).

Preheat the oven to 180 ° C.

Grease a heat-resistant dish with oil and start & # 8222assemble & # 8221 lasagna. Place a row of pasta in layers, then spinach and the composition with tomatoes, then another sheet, over which the sliced ​​/ grated cheese is placed. Repeat this until the ingredients are finished.

Bake the spinach lasagna until golden brown on top and reduce the juice. Serve hot, of course.


Only good is this Italian food after the traditional Romanian dishes enjoyed at Christmas.

To start, you have to finely chop the onion and garlic and cook them in hot oil. Then add the minced meat and fry until it changes color and becomes crumbly.

In this composition add the soup, peeled tomatoes with juice, spices and let them simmer.

In order for the lasagna to be absolutely delicious, you must prepare the sheets correctly. Boil them in salted water and a tablespoon of oil until soft, but be careful not to let them break too much. After they have boiled, drain them of water and spread them on a napkin.

For the Bechamel sauce, you have to short the butter with the flour, add the milk and mix them with the whisk. Boil them for 5-6 minutes. Then season with salt, white pepper and nutmeg. Cut the cheese into slices.

Grease a pan with butter and alternately place a sheet of lasagna, a layer of minced meat and Bechamel sauce, slices of cheese, pepper and Parmesan. Repeat this procedure until the ingredients are finished.

The last row of leaves is greased with Bechamel sauce and sprinkled with grated Sofia cheese.

All this wonderful lasagna is put in the preheated oven and left for 30-40 minutes.

Lasagna with minced meat and Delaco Sofia cheese is left in the pan to cool a little, after which it can be served.


Only good is this Italian food after the traditional Romanian dishes enjoyed at Christmas.

To start, you have to finely chop the onion and garlic and cook them in hot oil. Then add the minced meat and fry until it changes color and becomes crumbly.

In this composition add the soup, peeled tomatoes with juice, spices and let them simmer.

In order for the lasagna to be absolutely delicious, you must prepare the sheets correctly. Boil them in salted water and a tablespoon of oil until soft, but be careful not to let them break too much. After they have boiled, drain them of water and spread them on a napkin.

For the Bechamel sauce, you have to short the butter with the flour, add the milk and mix them with the whisk. Boil them for 5-6 minutes. Then season with salt, white pepper and nutmeg. Cut the cheese into slices.

Grease a pan with butter and alternately place a sheet of lasagna, a layer of minced meat and Bechamel sauce, slices of cheese, pepper and Parmesan. Repeat this procedure until the ingredients are finished.

The last row of leaves is greased with Bechamel sauce and sprinkled with grated Sofia cheese.

All this wonderful lasagna is put in the preheated oven and left for 30-40 minutes.

Lasagna with minced meat and Delaco Sofia cheese is left in the pan to cool a little, after which it can be served.


Recipe Catalin Scarlatescu: Vegetable lasagna

Cut all the vegetables into juliennes and fry them in a little olive oil and garlic, salt and pepper, then let them drain.

In a pan put tomato sauce and a little Bechamel, which stretch well on the bottom of the tray, then put a row of uncooked lasagna sheets, then a layer of vegetables, and red sauce and bechamel, and a layer of lasagna and the same until we get four layers of lasagna and 3 vegetables.

Pour tomato and Bechamel sauce over it again and bake. When the tray is removed from the oven, place Parmesan cheese on top and add a little more au gratin.

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Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Low-carb lasagna with Ciao Carb protein sheets

One of them caught my attention in particular. Is about low carb lasagna protein sheets. Although we find wheat gluten and wheat flour in the ingredients (which makes the product unsuitable for celiacs, unfortunately), the manufacturer assures us that a portion of 50 g of lasagna leaves contains 11 g of carbohydrates and 4 g of fiber. By lowering the fiber, we get 7 g of carbohydrates net. The package weighs 150 g, so a total of 21 g of carbohydrates net per 10 sheets of lasagna. From here we draw the simple conclusion that a paper of low-carb lasagna has approx 2 g of carbohydrates net.

For today's recipe I used 4 sheets. I came up with a sour lasagna that I divided into 2 generous portions, suitable for people who eat only one meal a day. Otherwise, it can be cut into 3 or even 4 portions.

Referring to bechamel sauce, keto variant. I tried the sauce described below in the recipe earlier at the suggestion of a friend and since then I have used it countless times, including for children's food. It behaves a little differently from the classic sauce, it is also normal, because it does not contain flour that thickens when cooked. But it gives extra flavor to food, especially for those who usually come out drier. I add it to this meat pudding, it fits very well.

The lasagna came out very good. If you do not suffer from gluten intolerance, it is an alternative worth considering, as the main course occasionally. Why occasionally? Because the preparation process is laborious and time consuming. But if you want to "trick" a non-keto guest and eat together at the same table, is this the perfect product?

If you want to try and I will recipe for low-carb lasagna, you can find lasagna protein sheets on the NoSugarShop.ro website. From a pack of sheets you can make lasagna about 3 times. I have 6 sheets left, which I will use for 2 lasagna.

For 2 large portions or 3-4 smaller ones

  • for the meat sauce
  • 500 g minced meat
  • 200 ml tomato juice (passata)
  • salt, pepper, dried basil / garlic powder
  • 4 Ciao Carb lasagna protein sheets
  • for bechamel keto sauce:
  • 180 ml sweet and sour cream
  • 180 ml of water
  • ½ teaspoon of xanthan gum
  • 20 g melted butter
  • salt, ground nutmeg
  • 125 g soft mozzarella
  • 100 g race parmesan

Heat a little olive oil in a pan and fry the minced meat. Stir for 2-3 minutes, then add the tomato juice. Let it simmer for about half an hour. At the end, season to taste.

Get ready bechamel keto sauce. Put sweet cream, water and xanthan gum in a bowl. Mix with the blender vertically for about 5-10 seconds. Add melted butter, salt and ground nutmeg, and mix a little more. It should have a consistency similar to the classic bechamel sauce.

If you do not have xanthan gum, you can also prepare another type of bechamel keto sauce. On the net I saw many variants that contain sweet cream and cheese, and the preparation process is very similar to the gorgonzola sauce recipe here on the blog.

Prepare the lasagna sheets. According to the instructions on the package, they must be cooked for 12 minutes or until they become al dente. I boiled them for 9-10 minutes, in salted water and a little olive oil. I boiled all 4 at once, they didn't stick and they didn't break. I was able to easily remove them from the pot with a spatula.

For baking, prepare a baking form, meat sauce, bechamel keto sauce, grated mozzarella, grated Parmesan cheese and boiled lasagna sheets. al dente. I recommend using a wider form of cake, as I did. The lasagna sheets fit perfectly into it.

First grease the bottom of the form with 2-3 tablespoons of bechamel keto sauce. Carefully remove a sheet of lasagna from the pot of water and place in the form, then grease with bechamel keto sauce. Then evenly distribute the meat sauce (1/3 of the amount) and sprinkle with mozzarella and parmesan.

Place a new sheet and repeat the procedure. Spread the last sheet with bechamel keto sauce and sprinkle with the remaining mozzarella and parmesan.

Bake in the oven over medium heat for about 45 minutes. The surface must be evenly browned.

Low-carb lasagna prepared according to the above recipe cannot be cut hot. I left it until it got warm, then I managed to cut it.


The tastiest vegetarian lasagna recipe

Many who have an omnivorous diet believe that a vegetarian lifestyle it means eating with & # 8220grass & # 8221, tasteless salads, very simple foods and without any flavor. Well, those who believe that are sorely mistaken. During the period when we eat meat, I did not manage to discover even 10% of the tastiest dishes, and some dishes, apparently made exclusively to be cooked with meat, have a much better taste without. This is also the case with the recipe vegetable lasagna which I will share with you today and also a vegetarian sarmalutes, whose secret I will reveal to you soon. The vegetarian lasagna experiment was done on a few convinced carnivores and passed the taste test with flying colors.

In addition, in addition to the formidable taste it has, this recipe is more light than traditional meat lasagna because it does not contain animal fats and it is easier to cook. So more time for you, more attention to your body!