Lasagna is a tasty, fragrant and satisfying dish, which has long been loved by our compatriots. It should be noted that the recipe for lasagna originated in Italy. But this did not prevent our mistresses from subjecting him to various transformations. And rightly, because lasagne is a meat dish, which you can and should experiment with, adding to it various spices and favorite foods. In this article, we will talk about how to prepare meat lasagna in various variations.

Meat Lasagna: cooking recipe, photo, caloric content

The recipe for classic climbing

For preparation we will need the following products:

  • minced meat (preferably pork-beef) - 500 g;
  • the bulb is large;
  • tomato paste - 100 g;
  • garlic - 1 tooth;
  • sunflower oil - 20 ml;
  • tomatoes ripe large - 2 pcs .;
  • carrots - 1 piece;
  • sheets for lasagna - 250 g;
  • cheese "Cheddar" - 250 g;
  • pepper, salt, spices for minced meat (dried basil, parsley, oregano, a mixture of peppers, celery).
  • butter - 80-100 g;
  • nutmeg - 2,5 gr;
  • milk - 600-700 ml;
  • flour - 1 tbsp. l .;
  • laurel - 1 sheet;
  • pepper, salt to taste.

Cooking with a prescription

Let's start with vegetables. Finely chop the onions and garlic. Carrots three on medium grater. In a hot frying pan, we introduce sunflower oil, lay the onion and fry it to a golden color. Then add the carrots, mix and leave to cook for another 3-5 minutes. After that, we put in the frying pan minced meat, mix, reduce fire and continue to stew for 10 minutes.

After the specified time, add the tomato paste, finely chopped tomatoes, garlic. Pepper, salted and leave to prepare for another 7-10 minutes on a small fire.

Classical lasagna involves the preparation of Béchamel sauce. Take the frying pan and melt the butter. Add the flour, stir and fry until a pleasant golden color. Do not forget to stir constantly so that there are no lumps.

In the saucepan boil the milk, add nutmeg and laurel. Cover the lid and let it brew for 10 minutes. We will remove the bay leaves and add milk to the pan with flour. We pour very carefully, constantly stirring, so that no lumps are formed. The sauce should thicken. In the end, bring to a boil and remove from heat. We pepper and salting.

We get the form in which our lasagne meat will be prepared. Lubricate it with vegetable oil. At the bottom, pour out a bit of Béchamel sauce. We spread the sheets from above, then minced meat, sprinkle with plenty of sauce and sprinkle with the grated cheese "Cheddar".

Then follow the sheets, again the Béchamel sauce and cheese. Preparing for lasagne meat, the photo of which is presented in our article, 40 minutes at a temperature of 200 degrees before the acquisition of a crispy crust. After turning off the oven let's brew the dish for 10 minutes and cut into small portions.Enjoy!

Lasagne with mushrooms

Lasagna with meat mushrooms is very delicious and fragrant. Try it! So, what do we need for cooking? It:

  • sheets for lasagna - 150 g;
  • bulb of medium size;
  • minced beef - 200 g;
  • mushrooms (champignons) - 200 g;
  • tomato paste - 100 g;
  • cheese "Cheddar" - 80 g;
  • garlic - 2 teeth;
  • basil dried, pepper, salt;
  • milk - 250 g;
  • flour - 1 tbsp. l .;
  • butter - 50 g;
  • nutmeg - 2.5 g;
  • bay leaf;
  • salt.

Getting Started

We put a frying pan on the stove, we introduce a little vegetable oil. Finely chopped onions, carrots we rub on a small grater. Put the vegetables in a frying pan and fry them well. Mushrooms are washed in water and cut into small pieces. When carrots and onions are fried, add our champignons to them. Protest for 5-7 minutes.

In a separate frying pan pour oil and lay out the mince. Fry it, add tomato paste, salt, pepper, season with basil and leave to cook on low heat with the lid closed for 45 minutes.

In the meantime, let's take care of the Béchamel sauce. To do this in the saucepan fry the flour in butter. In a saucepan, boil the milk, add nutmeg and a bay leaf. Turn off the plate, cover it and let stand for 10 minutes. Remove the bay leaves, put the workpiece on the stove again and bring it to a boil. Then gradually introduce flour. Let's add it, mix it and turn it off.

In the form for baking we have climbing sheets (they should be pre-welded). We put half of the filling on top. Again, cover with a sheet. Pour the sauce. Then we spread the meat stuffing, sheets and again we pour the sauce. Top with a lot of sprinkled with cheese. If desired, you can make more layers. It all depends on the shape for baking.

The lasagne is baked for 40 minutes at a temperature of 200 degrees.Enjoy!

Meat lasagna with eggplant

For this fragrant and tasty dish we need:

  • ground beef - 500 g;
  • eggplant of large sizes;
  • bow - 2 heads;
  • garlic - 3 teeth;
  • ricotta (as an option, non-acidic cottage cheese) - 400 g;
  • tomatoes in own juice - 300 gr .;
  • mozzarella - 100 g;
  • parmesan - 150 g;
  • pepper, salt;
  • sheets for lasagna - 250-300 g;
  • italian herbs.

Cooking with a prescription

We fill the lasagna sheets with boiling water and leave it for a while. Eggplant is mine and cut into medium cubes. Onion finely chopped, garlic skipped through garlic crush. Fry vegetables in vegetable oil.

In a separate frying pan fry the mince for 20 minutes. Then add the tomatoes, season, salt, wait for the boil and leave to cook for 10 minutes.

Parmesan rubbed on grated and mixed with ricotta. In the form of lay out a little meat and vegetable toppings, then sheets for lasagna. Next - ricotta with cheese (half), again meat and vegetable filling, again the sheets, and so until the products are finished. The last layer is sprinkled with grated Parmesan. Bake in the oven for 40 minutes at 190 degrees.Enjoy your meal!

Lasagna with cheese sauce "Talegio"

To prepare this dish we will need:

  • minced beef - 250 g;
  • paste - 100 g;
  • parmesan - 100 gr .;
  • bulb;
  • sheets for lasagna - 250-300 gr;
  • tomatoes in their own juice - 250 g;
  • sugar, salt, pepper.
  • cream 30% - 1 liter;
  • fresh basil - 5 g;
  • cheese "Talegio" - 200 gr.

Getting Started

First let's boil the leaves for lasagna. So that they do not stick together, we put them into the water alternately and add a little vegetable oil. So, in a hot frying pan with butter, add the stuffing and fry it for 15 minutes. Finely chop the onions and garlic. We add vegetables to stuffing, salt, pepper, season, mix and leave to cook on a small fire for 10 minutes. We introduce tomatoes, sugar and tushim for another 7 minutes.

In the meantime, prepare the sauce. To do this, put the cream into the saucepan and bring it to the boil. Do not forget to stir regularly. We pour the grated cheese "Talegio". We stir again, without leaving the plate. Bring to a boil. Remove from heat, add basil, cover with lid and leave for 10 minutes to brew.

In the form of laying sheets, minced meat and sauce. Then repeat the layers. At the end of the dish, sprinkle with grated parmesan cheese. Lasagna meat is cooked for 20 minutes at 180 degrees.Enjoy your meal!

Self-cultivating lasagne sheets

If you buy ready-made sheets there is no possibility - it does not matter. They can be cooked at home. To do this, take:

We sift the flour and make a hollow in the hill. There we introduce eggs. Solim and knead the dough. We roll it into a bowl and send it to a warm place for half an hour. Then we divide the dough into 9 equal parts and roll each of them into a thin layer. Then, if necessary by the recipe, boil.After that, meat lasagna, the recipe of which we described in detail above, can be prepared. Sometimes homemade dough turns out even better than one that can be purchased.


Apparently, meat lasagne is prepared (caloric content, by the way, 219 kcal per 100 g of product) quickly, and the taste is simply terrific. Try one of our recipes, and you will discover a piece of real Italy!