How to make lasagna sheets at home? Cooking homemade lasagna according to the best recipes Store-bought lasagna dough

special sheets. You can buy them in the store, or you can cook yourself. If you decide to cook sheets for lasagna alone, this recipe for you. All you need is flour, eggs, salt and butter.

servings: 8.

Cooking time: 45 minutes.

Lasagna Dough Ingredients:

1. Flour - 400 gr.
2. Eggs - 2 pcs.
3. The water is cold – 40 gr.
4. Salt - 1 teaspoon.
5. Sunflower oil - 1 tablespoon.

Lasagna dough recipe:

Sift the flour so that it is enriched with oxygen and is more magnificent.

In the resulting hill of flour, make a recess for the eggs.

Crack the eggs into the hole, pour in the water. Add oil and salt.

Selected eggs were used for this recipe, if you use eggs of grade 1 or 2, then you need to increase the number of eggs, otherwise the dough will turn out too steep. Eggs of the 1st grade will need 3 pcs., 2nd grade - 4- 5 pieces.

Knead dough, it will take a long time to knead (5-10 minutes). If dough too steep (hard) add some water. Knead until it becomes homogeneous and stops sticking to your hands. cover dough cling film or put in a bag so that it does not dry out, and let stand for about 30 minutes.

Divide dough into 6 equal parts. It can be divided into another number of parts, it all depends on the size of the plates that you want to end up with. The size can be equal to the size of the dish in which the lasagna will be baked, or a smaller size for easier storage.

Take one of the parts and roll out with a rolling pin to a thickness of about 1-1.5 mm.

Knife to give the desired shape sheet for lasagna and repeat with all parts test. Blind the trimmings, divide into two parts and form two more sheets. Lasagna sheets can be used immediately, dried or frozen. Dried up sheets boil for 2 minutes in salted water before use, as they crumble a lot, and

Lasagna is a popular Italian dish. Before preparing it, it is worth understanding what lasagne sheets are. These are thin plates of dough, without which the creation of lasagna is impossible. Traditionally, the dish consists of six layers of dough, five layers of minced meat and a top layer sprinkled with cheese and flavored with butter. The article will discuss how to cook lasagna sheets at home and will offer a recipe for dishes from ready-made sheets.

Ingredients

Wheat flour 600 grams eggs 3 pieces) Water 100 milliliters olive oil 50 milliliters

• Servings: 4
• Cooking time: 30 minutes

How to make lasagne sheets at home

To prepare dough plates you will need:

600g wheat flour;

100 ml of water;

50 ml of olive oil;

Salt according to taste preferences.

It is first important to sift the flour (this is necessary to remove impurities and enrich it with oxygen). Then pour flour on the desktop in the form of a slide, in which to make a recess. Pour water and oil into it, break the eggs, salt and start the process of kneading the dough.

Properly prepared sheets are the key to a delicious dish. To do this, knead the dough for at least 15 minutes. You need to stop kneading it after it is well behind the hands and acquires uniformity.

The “rested” dough is divided into 6 equal parts. With a rolling pin, they need to give the appearance of layers of the desired size (they should not be thicker than 1.5 mm). Each layer is given a rectangular shape.

Leaves should be allowed to lie down and dry for a while, after which they can be used for cooking. And you can dry or freeze the sheets. Dried dough plates must be dipped in hot salted water for 1-2 minutes before use. If this is not done, the lasagne sheets may break.

How to cook lasagna from ready-made sheets

When preparing lasagna, you can use purchased dough plates. Then the cooking process takes less time. Lasagna with minced meat is considered a classic of the culinary genre. For its preparation you will need:

250g of finished sheets;

500g minced meat from any meat;

20 ml of vegetable oil;

1 head of onion;

1 garlic clove;

1 tsp seasonings for minced meat;

2 tomatoes;

100g tomato puree;

250g cheddar cheese;

Pepper, salt according to taste preferences.

In addition to these components for Bechamel sauce, you will also need:

700 ml of milk;

100g butter;

2 tablespoons flour;

1 bay leaf;

0.5 tsp ground nutmeg;

White pepper, salt to taste preferences.

First you need to chop the onion, cut the tomatoes. Grate carrots and cheese. Chop the garlic clove.

In a frying pan, where vegetable oil is poured, overcook the onion until it acquires a golden hue. Put the grated carrots to fry, fry it for 5 minutes. Put the minced meat to the vegetables, add spices, mix. Fry the ingredients for 10 minutes.

Combine the fried vegetables and minced meat with tomatoes, mashed potatoes and chopped garlic. Simmer all the ingredients for 10 minutes, and after this time, salt and season with pepper.

The sauce is prepared in a separate pan, on which butter is first placed. Pour the flour into the melted butter and give it a golden hue when frying (be sure to mix).

Boil milk, add nutmeg to it, as well as bay leaf, which is removed after a quarter of an hour. Pour the milk flavored with spices in a thin stream into the fried flour. Boil with constant stirring until the sauce thickens. It must not be allowed to boil. But at the end of cooking, the sauce should almost boil and immediately remove from heat, salt and pepper.

Lubricate the bottom of a baking dish with vegetable oil and pour a small amount of prepared sauce into it. Lay the dough plates in a mold, alternating them with layers of filling. Minced meat is poured with sauce and sprinkled with grated cheese. Repeat layers. The last layer will be the dough, on which you need to pour the sauce and put the grated cheese.

Then the form is sent to an oven preheated to 2000. The meal will take 40 minutes to prepare. When done, remove the lasagna from the oven. Stand for 10 minutes and you can cut it into pieces.

The recipe for the dish is not too complicated, besides, the time for its preparation can be reduced if you use ready-made dough plates. But with any cooking option, lasagna will be a wonderful decoration for the festive table.

The fact is that ordinary flour will not work at all, and the taste and appearance of such lasagna can bring one disappointment. Be sure to purchase flour obtained from durum wheat, the best option would be to purchase flour specifically for making lasagna dough at home (step-by-step recipe with photo attached). Whole-grain flour, not peeled, will also be a good choice, even if it is not as light as for baking, but for lasagna it’s just what you need. Now let's find out what types of tests exist.

Recipe for traditional lasagna

The recipe will indicate olive oil, since that is what is used in the classic recipe, but you will not feel a big deviation in taste using ordinary deodorized vegetable oil.

Ingredients:

Flour - 400 g,
eggs - 3 pcs.,
olive oil - 2 tablespoons,
salt,
water - 2 tbsp.

Cooking:

There are no trifles in preparing dough for lasagna, therefore, in order for you to get it even the first time, you should not neglect any of them when starting the process itself. To begin with, we will certainly sift the flour, even if you are quite sure that it is clean without the presence of any foreign impurities.

By following this simple procedure, you will thereby increase your chances of getting a more plastic and elastic dough for lasagna at home according to this recipe.

Beat the eggs lightly, dissolve the salt in a small amount of cold water indicated in the recipe. We collect the sifted flour in a slide, as we usually do when kneading dough for dumplings, make a recess in the center and pour all the liquid ingredients of the recipe into it: oil, salted water, beaten eggs.

Now, armed with a long wide knife, we knead the dough as usual, chopping and simultaneously mixing movements in the center of the flour hill, gradually expanding the flour capture radius. When all the flour is gone, and the kneading has not yet been done by hand, you can make some adjustments to the consistency of the dough, remembering that it must be dense enough. Usually, by this point, an experienced eye has already determined whether to add additional flour if the dough is too soft, or water if it turned out too dry for the final kneading.

Next, we knead the dough manually, given the fact that it takes a long time to knead, at least 15 minutes, the secret is to initially make it softer. Having facilitated our work, we knead the dough for lasagna at home (video), constantly adding flour so that by the end of the kneading the dough turns out to be steep, but plastic.

The almost finished dough should be covered with cling film, or placed in a container, leave the dough for half an hour at room temperature, during which time it will finally acquire the desired structure.

Having withstood the dough for the allotted time, we divide it into small parts, convenient for rolling out. We roll out each part of the dough thinly enough, ideally the thickness of the dough should be no more than 1.5 cm. Each rolled out layer of dough is cut into plates, the size of which you choose yourself (another advantage of home cooking), based on the size of the form in which you plan to bake lasagna.

To make it easier to obtain dough plates of the same size, after rolling each one, fold them in half and set aside. When all the layers are rolled out, stack them on top of each other and cut out sheets of the desired size using a sharp knife, or a special disc knife for cutting pizza.

Having successfully completed the task, we enjoy the work of our hands, then we decide the very important question of what to do with them next. The fact is that lasagna turns out to be especially tasty, tender and homogeneous if the dough has previously undergone some heat treatment.

As a rule, at home, this can only be boiling sheets of dough in salted water for 2 to 5 minutes, then they should be dried. By the way, if you decide to boil the dough pieces, then you should do this one by one, to speed up the process, you can use several containers of boiling water.

However, if there is not enough time, or the desire to complicate the process of preparing dough for lasagna at home (photo), you can do without boiling, sacrificing some taste sensations. If you have prepared dough sheets for the future, then you again have to choose how to store them, it can be a simple freeze, or drying like pasta. Dried dough sheets should be stored in breathable packaging, a cardboard box, or in a paper bag in a dry place.

Diet Lasagna Dough Recipes

The concept of "dietary" is very loose and everyone understands it in their own way, for some it is the complete absence of animal products in the dish, for others there are only some restrictions. With the filling, everyone decides for himself, our task is only to acquaint those interested with the preparation of dough for lasagna without eggs, which may well become, for example, the basis of lean lasagna.

Recipe 1

Ingredients:

Flour - 250 g,
semolina or corn flour - 250 g,
vegetable oil (preferably olive oil) - 3 tbsp.,
hot water - 2/3 tbsp.,
salt.

Cooking:

We mix both types of flour, after sifting, we heat the water to 60 * C. Further, all the steps for preparing lasagna dough at home step by step are similar to those described above in the previous recipe. The only difference is that we do not add eggs to the well made from the flour mixture, but pour warm salted water and knead, also described in detail above.

Recipe 2

Ingredients:

Flour - 600 g,
water - 1.5 tbsp.,
oil - 3 tablespoons,
salt.

Cooking:

Bring the salted water to a boil and pour it into the sifted flour, add the butter and quickly knead the dough. Instead of water, spinach juice, red bell pepper or carrot juice can be added to the lasagna dough, you will get a beautiful and spectacular version of a popular dish.

Sheets of dough for lasagna can be rolled out on a special machine for making homemade noodles, it will be both faster and better. In addition, the ribbons can be made long enough so as not to cut the sheets, but having missed the filling, just roll it into a roll and bake the lasagna in such an original form.

Lasagna is a kind of pasta that is long, flat, wide sheets perfect for lamination. The length of each plate should be 6 by 7 inches or 15 by 18 cm. Special climbing sheets can be flat or grooved. Corrugated lasagna is common in southern Italy, but rarely used in northern Italy. It is also popular in the United States.

It was first described in the 14th century in the first cookbook Form of Cury, published in England, which describes in great detail how to make sheets for lasagna.

There are three stories behind the origin of the lasagna recipe. Two of them claim that the dish originally originated in ancient Greece, because the word "laganoz" in Greek means "dough without yeast", that is, only with flour and water. A flat sheet of pasta cut into strips or "lasanon" is Greek for "pasta pot". Subsequently, the Italians "borrowed" the name of the container and over time it began to denote the dish itself. A third version suggests that lasagna originates from the fourteenth century, where the English dish loseyn (sounds like "lasan") was very popular during the reign of Richard II. However, despite all the many theories and assumptions, lasagna has long been considered to be often prepared for holidays and family dinners.

In Italy, lasagna is completely flat, while in Americans, lasagne sheets are usually wrapped inside to preserve the sauce. The traditional dish should be stuffed with meat, which is seasoned with red wine, nutmeg, béchamel sauce and parmesan cheese. But this basic recipe today is quite modified and expanded. Good lasagna is a perfectly balanced taste of dough and toppings. All recipes for this dish are as follows - lasagne sheets are alternated with various sauces and toppings, as well as other ingredients. It can be meat, spinach, eggplant, tomato sauce, and spinach, as well as ricotta and parmesan. Layered lasagna can be frozen without further cooking and cooked at any time.

Lasagna sheets are made from durum wheat, so they are quite tough even after baking. You can buy them ready-made or make your own. But how do you make lasagna sheets at home? Everything is quite simple.

To do this, sift the flour onto a large and smooth surface or into a large bowl. In the center of the flour, beat the eggs, olive oil and salt. Mix the ingredients with a fork, using all the flour. Continue kneading the dough with your hands until you get a smooth and homogeneous mass. If necessary, add a little water or flour so that the dough is neither too sticky nor too tight. Next, the dough needs to be shaped into a ball and let it rest in the refrigerator for at least 1 hour, wrapped in cling film or covered with a damp kitchen towel.

To roll out the dough and get flat sheets for lasagna, you need to use a special pasta machine. This will speed up the process of making uniform and identical sheets. Separate a small piece from the ball of dough and roll it out to a thickness of 0.3-0.5 cm, giving it the shape of an even rectangle. If you do not have a special machine, you can roll the dough into sheets with your hands. Prepare lasagna according to this recipe, first boiling the sheets in boiled water, to which you need to add a tablespoon of oil.

Even in the colorful world of comics, lasagna has gained considerable fame - the favorite food of the lazy and fat cat Garfield is this particular Italian delicacy. It is also sung by famous singers - Weird Al Yankovic made a parody of the song "La Bamba" called "Lasagna", which was included in his album "Even Worse".

Lasagna is a dish loved by many. Did you know that it is not necessary to buy special ready-made lasagna sheets that are sold in stores? In fact, you can easily prepare lasagne sheets at home, in your own kitchen. By making more dough, you can store them for a very long time. And once again, when you want to pamper your loved ones with a delicious and hearty lunch, you will only need to get the blanks from the locker. Believe me, homemade lasagne sheets are much better than industrial ones.

The secret to success in making lasagna dough is to knead a smooth and very elastic dough. Thanks to this, you can roll out the dough very thinly. By the way, the same dough is perfect for making homemade noodles and pasta.

Ingredients for 2-3 standard size lasagne sheets

• 3 eggs (if the eggs are large, of the highest category, then you need to take 2)
• 5 st. spoons of vegetable oil
• 400 grams of flour
• 2-3 tbsp. spoons of water
• a pinch of salt

Recipe for lasagna sheets

Kneading dough for lasagna in a bread machine

If you have a bread machine, it is best to knead the dough in it (in this recipe, a Binatone BM 2068 bread machine was used). To do this, pour flour and salt into the bowl of the bread machine.

Then beat in the eggs and pour in the vegetable oil.

Select the "Dough" or "Home Baker" mode and set the following parameters for the batch: 14 minutes - the first batch, 20 minutes - rest, 14 minutes - the second batch.

From time to time, look at how the batch is going. If you notice that the dough is not coming together in a ball, add water 1 tablespoon at a time. But during the first kneading, the dough should still have a very cool consistency, so do not overdo it with water.

After resting, you will see that the dough has become smoother.

How to knead lasagna dough by hand

You can also knead the dough by hand. Mix all the ingredients in a bowl and knead the dough, periodically hitting it on the table with force. The dough should become elastic. This will take 7-10 minutes.

After that, wrap the dough in a bag or film and let it rest for 30 minutes at room temperature.

Then the dough must be kneaded again - about 3-4 minutes.

How to make lasagna sheets

Put the finished dough on the work surface.

Divide the dough into 6 parts. Leave 1 part on the table, and put the rest in the bag.

Roll out the dough into a very thin layer. The work surface should be visible through it.

Then cut the dough into portioned squares or rectangles (about 10-15 cm in size).

Mix the scraps into the next portion of the dough. Thus, roll out and cut all the dough.

Place the blanks on a floured baking sheet and send to dry.

Such blanks dry very quickly. In the oven at a temperature of 50 degrees, this will take no more than an hour, and at room temperature - about 3-4 hours. Do not forget to occasionally turn the sheets over during the drying process so that they dry more evenly.

You can immediately use the sheets that are not yet dry, but dry lasagna sheets are best stored wrapped in paper in a tightly closed container where they do not become damp.