What can you make from lasagna dough? Step-by-step recipe with photos and videos

Calories: Not specified
Cooking time: 50 min

To prepare lasagna - delicious dish Italian cuisine - you need special sheets. By the way, they are quite expensive on sale, but you can prepare dough for lasagna, the recipe will help you make it at home and put it into practice.

Ingredients:

- premium wheat flour – 400 g;
- chicken egg – 3 pcs.;
- salt – 1 teaspoon;
- olive oil – 4 tbsp. spoons;
- water (it is important to take very cold) – 50g.

Recipe with photos step by step:

To prepare lasagna, first prepare all the ingredients.

Sift the flour through a sieve, so it will be enriched with oxygen, the lasagna dough will be more flexible and tastier.

You will get a pile of flour in which you need to make a hole for the eggs.

Knock the eggs into the hole. It is important to use selected eggs for cooking, as they give good color and taste the dough. But, if you add unselected eggs, then you need to increase their quantity so that the dough comes out very stiff and clogged.

Mix flour with eggs, pour in cold water, continue to knead. Next, add olive oil, pour in a little at a time, gradually pouring it into the dough.

All that remains is to add and thoroughly knead the dough until thick. If necessary, you can add more butter or flour.

After the dough has been kneaded, you need to let it “rest”. Let it sit for about 15-20 minutes, you can cover it with film or a towel.

Then cut the lasagna dough into 8 equal pieces.

Roll out each of them very thinly with a rolling pin or in a pasta machine (if, of course, you have one).

The result will be 8 long thin layers of dough.

Then you can cut them into squares or rectangles using sharp knife or a knife for .

Place the finished squares on a towel and let them dry (about 30 minutes).

Ready-made lasagne sheets can be used immediately or stored in the freezer. As you can see, everything is extremely simple and, at the same time, economical, you can prepare such dough yourself, several portions at once and store it until preparing lasagna, and since this dish is prepared with both salty and sweet filling, very soon you will have to refer to this recipe again. We hope you liked our lasagna dough recipe with photos.

What is lasagna? It is quite difficult to describe this dish, as well as to prepare it. Lasagna is the pinnacle of culinary excellence, an unusually labor-intensive dish - it doesn’t require so much large quantities time, how much preparation of several components, which are complex in themselves. If you still decide to bake this Italian miracle layer cake, then be patient, and I will tell you in detail how to cook lasagna dough and two types of sauces: bolognese And bechamel. Together we will definitely succeed!

You will need:

For the test:

egg 2 pcs
water 1 tbsp.

For the Bolognese sauce:

minced meat 400-500 g
onion 1-2 pcs
tomato juice 800 ml
vegetable oil 4 tbsp
butter 2 tbsp.
garlic 1 clove
sugar 1-2 tsp
ground black pepper

For the Bechamel sauce:

butter 2 tbsp.
vegetable oil 2 tbsp.
flour 2 tbsp. without top
milk 0.5 l
nutmeg (half)
cheese 250 gr

You can use any cheese - it is sprinkled on layers of lasagne covered with Bechamel sauce. With hard cheeses (such as Parmesan) lasagna will be drier, with soft cheeses (such as Mozzarella) it will be juicier. It will also be good with native Russian cheese.

Lasagna dough is prepared in the same way as lasagne dough. or, but with less water - this process requires experience and takes some time, so in order to save precious time, you can prepare lasagna from ready dough. Now there are many types of ready-made dough on sale, choose and read the packaging - it will indicate whether the dough needs to be pre-boiled or you can use raw. It is often recommended to boil and pour cold water so that it does not dry out while you prepare the sauces.

In Italy, lasagna is prepared in a square or rectangular shape - this is really convenient if you prepare this pie from ready-made dough or roll out homemade dough on a special machine. I'm cooking lasagna inround shape with a diameter of 26-28 cm for a very simple reason - the dough needs to be rolled out very thin, and it’s easier to do it with your hands in the shape of a circle.

So let's get started!

Step-by-step photo recipe:

First of all, prepare the Bolognese sauce. This can be done the day before, a day or even two before making the lasagna. Firstly, you will reduce the cooking time, and secondly, this sauce is perfectly stored in the refrigerator and becomes even tastier the next day. After refrigeration, the sauce must be reheated. I described in detail how to prepare Bolognese sauce in the recipe.

Bolognese sauce

Pour into the pan vegetable oil, put butter and reheat. Fry garlic and when it turns brown, throw it away - it has flavored the oil and is no longer needed.
Slice onion and fry it in oil until soft 5-10 minutes.
Add to onions ground meat. Fry the minced meat for 10-15 minutes. Stir to break up any meat lumps. Salt and pepper.

Pour into a saucepan wine, add Italian herbs. Stir, cover with a lid and cook until the wine has evaporated. This will take approximately 15 minutes. Stir occasionally. Red wine will give you minced meat dark color, but you can also use white wine.
Add to pan milk, stir, cover and cook until the milk has completely evaporated - 10-15 minutes. Stir occasionally.

Add salt,sugar cover with a lid and simmer. Stir occasionally. During the stewing process, add a little water (0.5 cup). At the end of cooking, taste the sauce, add salt, sugar and pepper if necessary. I add a little ground spices:cloves, cinnamon and ginger. They don’t exist in classic sauce, try it, I like it. If you have fresh Italian herbs (thyme, rosemary, sage, mint...), then you should add them now too.
This is how you will get it - bright and rich.

Advice: classic sauce Bolognese takes quite a long time to prepare, so if you want to reduce the cooking time, cook meat sauce from minced chicken : fry the onion, add minced meat from 4 chicken breasts, fry for 15-20 minutes, salt and pepper, add tomato juice (800 ml), dry Italian herbs, garlic (1 clove), sugar, a little cinnamon and cloves. Simmer over low heat for 10-15 minutes. Minced chicken is more tender and cooks faster than minced beef and pork.

When the Bolognese sauce is ready, start kneading the dough.

Lasagna dough

Sift into a bowl flour, Make a hole in the flour and break it into it 2 eggs. Add 1 tbsp. water(half a shell from a broken egg is 1 tablespoon), a pinch salt and a teaspoon olive oil . Knead the dough with your hand, spoon or knife, gradually mixing the flour into the eggs. When the dough is still semi-liquid, but you can already take it in your hand, transfer the dough to a floured table or board on which you will knead it.

Knead the dough with your hands, constantly adding flour. You can do this on a board or take the dough in your hands. Like this.

There is no need to add all the flour; as soon as the dough becomes sufficiently dense and elastic, form it into a ball, wrap it in cling film so as not to dry out, and let it rest for 20-30 minutes.

To roll out the dough, cut the ball into 8 pieces and roll into balls.

Roll them out one at a time, equal to the diameter of the mold. At first flatten the ball into a flat cake and then roll it out on a board with a rolling pin from the middle to the edges, adding flour. The thinner you roll out the dough, the better. The photo shows that the dough allows light to pass through.

Rolled out sheets of dough put on a tray sprinkle with flour to prevent sticking. You can shout HURRAY!))) - half the job is done!

Cover the dough with a clean towel to prevent it from drying out and begin Bechamel sauce. Since this sauce takes a little time to prepare and must be fresh, it is prepared last.

Bechamel sauce

This sauce is easy to make in a non-stick pan. Pour it in vegetable oil and melt it in it butter. Add flour and stir quickly, bring the mixture to a boil.
Add little by little milk, stir constantly to prevent lumps from forming, a little add some salt, consider the saltiness of the cheese that you will use when forming the lasagna. Once the sauce comes to a boil, it is ready, turn off the oven.

An indispensable ingredient in Bechamel sauce is, grate half or 1/3 of the nut (depending on the size) on a fine grater into the sauce, stir.

This is what you will get.

Don’t despair if, due to lack of experience, lumps still form in your sauce. This can be corrected - beat the sauce with a blender.

Grate - approximately 1 cup, more if possible.

So, you have everything is ready - lasagna dough And two sauces: Bolognese And Bechamel. Taste the sauces - this is the last moment when you can correct something. Add salt and pepper if needed. The final taste of lasagna depends on the taste of the sauces. You can start shaping the cake..

Pour to the bottom of the mold A little Bolognese sauce- a fifth, put one on top sheet of dough. Cover it up Bolognese sauce.
Lay down second layer of dough, cover Bechamel sauce(a quarter of total number), sprinkle with cheese.

Lay down third sheet of dough, cover Bolognese sauce.

Continue shaping the lasagna, alternating sauces. Last sheet dough (eighth) should be covered Bechamel sauce and sprinkled.

Bake in a preheated oven t 200ºС 35-40 minutes. Typically when lasagna is browned and puffed up top layer, she's ready.

After standing at the stove for half a day, you will finally see the joy of your loved ones, who will sweep away this pie in the blink of an eye, retaining pleasant memories and the desire to taste it again - be sure to pamper them! Gain experience and soon you will understand that preparing lasagna is not so difficult!

Lasagna. Brief recipe.

You will need:

For the test:

egg 2 pcs
water 1 tbsp.
olive oil 1 tsp. (or any vegetable)
premium wheat flour 14-16 tbsp. with a slide

For the Bolognese sauce:

minced meat 400-500 g
onion 1-2 pcs
tomato juice 800 ml
milk or cream 0.5 cups (glass volume 200 ml)
dry wine 3/4 cup (glass volume 200 ml)
vegetable oil 4 tbsp.
butter 2 tbsp.
garlic 1 clove
dry Italian herbs 1-2 tsp.
sugar 1-2 tsp
ground black pepper

For the Bechamel sauce:

butter 2 tbsp.
vegetable oil 2 tbsp.
flour 2 tbsp. without top
milk 0.5 l
nutmeg (half)
cheese 250 gr

Lasagna dough

Sift the flour into a bowl, make a well in the flour and break 2 eggs into it. Add 2 tbsp. water, a pinch of salt and a teaspoon of olive oil. Knead the dough with your hand, spoon or knife, gradually mixing the flour into the eggs. When the dough is still semi-liquid, but you can already take it in your hand, transfer it to a table or board sprinkled with flour.
Knead the dough with your hands, constantly adding flour.
As soon as the dough becomes dense and elastic enough, form it into a ball, wrap it in cling film to prevent it from drying out, and let it rest for 20-30 minutes.
Cut the ball into 8 pieces and roll into balls. Roll them out one at a time, equal to the diameter of the mold. First, flatten the ball into a flat cake, and then roll it out with a rolling pin on a board from the middle to the edges, adding flour.

Bolognese sauce

Pour vegetable oil into a saucepan, add butter and heat. Fry the garlic and when it is browned, throw it away - it has flavored the oil and is no longer needed.
Chop the onion and fry it in oil until soft, 5-10 minutes.
Add minced meat to the onion. Fry the minced meat for 10-15 minutes. Stir to break up any meat lumps. Season with salt and pepper.
Pour the wine into the pan and add the Italian herbs. Stir, cover and cook until the wine has evaporated. This will take approximately 15 minutes. Stir occasionally.
Add milk to the pan, stir, cover and cook until the milk has completely evaporated - 10-15 minutes. Stir occasionally.
When the milk has evaporated, add tomato juice.
Add salt,sugar, stir, bring to a boil, cover with a lid and simmer on low heat for 25 - 30 minutes. Stir occasionally. During the stewing process, add a little water (0.5 cup). At the end of cooking, taste the sauce, add salt, sugar and pepper if necessary.

Bechamel sauce

Pour vegetable oil into a non-stick pan and melt the butter in it. Add flour and stir quickly, bring the mixture to a boil.
Add milk little by little, stir constantly to prevent lumps from forming, and add salt. Once the sauce boils, it is ready.
Finely grate half or 1/3 of the nutmeg (depending on size) into the sauce and stir.

Forming lasagna

Pour a little Bolognese sauce into the bottom of the pan - a fifth of it, and place one sheet of dough on top. Cover it with Bolognese sauce.
Place the second layer of dough, cover with Bechamel sauce (a quarter of the total amount), sprinkle with cheese.
Place the third sheet of dough and cover with Bolognese sauce.
Continue shaping the lasagna, alternating sauces. The last sheet of dough should be covered with Bechamel sauce and sprinkled with cheese.
Bake in a preheated oven at 200º for 35-40 minutes.

An ideal evening is a delicious lasagne, a glass of red wine and your favorite friends nearby. If everything is quite clear with the last two points, then lasagna leaves questions. We recommend preparing it yourself to get a real gastronomic masterpiece.

Lasagna is a construction set. The good thing about Italian cuisine is that any dish can be customized and cooked to your taste. So, lasagna can be prepared with minced meat, and with vegetables. In lasagna, only the dough remains unchanged, and all other ingredients are subject to change. It is the most difficult thing to prepare, but it is better to do it yourself. Firstly, it tastes better, and secondly, it’s cheaper.

We tell you how to prepare lasagna dough yourself. It's not as difficult as it might seem at first glance.

Opt for a mix of whole grain and wheat flour

Lasagne sheets should be firm rather than soft. The dish will turn out not only tasty, but also appetizing, because the plates will keep their shape. That's why we recommend choosing lasagna whole grain flour. It is less crumbly and harder.

Italian housewives prepare lasagne sheets only from this flour. But at home, without a special device for cutting sheets, it is very difficult to roll out such dough. Add a little wheat flour to the dough to make the process less labor intensive.

Sift the flour

Flour is sold in stores good quality, but it is better to sift it yourself before starting to prepare the dough. For what? The flour is saturated with oxygen. The resulting dough is more tender and airy. Lasagna from such dough will turn out unusually tasty and appetizing.

Knead the dough well

When making lasagna dough, process is important. The most important thing is not to rush anywhere. If you decide to pamper your guests and family with an exquisite Italian dinner, then allocate enough time for this.

Lasagna dough is considered good if it has been kneaded for at least 15 minutes. This is the minimum you should spend on dough. While kneading, think about the good, because the dish turns out tasty only when cooking evokes pleasant emotions.

You should stop kneading the dough when it becomes homogeneous and stops sticking to your hands.

Let the dough rest

Have you kneaded the dough? Let it rest for a while at room temperature, covered with a bowl or cling film. This is an absolutely natural process for any test. 30–40 minutes will be enough. During this time, the gluten contained in the flour will completely combine with water and open. As a result, the lasagna dough will have the perfect consistency.

Consider the shape of the sheets

Homemade lasagna dough is also great because you can shape it into whatever shape you want. If you have a non-standard baking dish, then simply roll out the dough into plates that fit perfectly into it. Ideally, the thickness of each lasagne sheet should not exceed 1.5 millimeters. This is the optimal size.

Dry the lasagne sheets

If you make enough dough for several lasagna preparations, save it. It's very easy to do. You can either freeze in the refrigerator or dry (on parchment paper in a single layer) the lasagna sheets. Before the next preparation of the dish, it is better to boil the prepared dough in boiling water for 2–3 minutes, otherwise they may not “finish” in the oven.

Lasagna is another symbol of Italian cuisine, no less significant than pasta and pizza. This dish is a multi-layer casserole made from thin sheets of dough, between which layers of filling and bechamel sauce are placed. The top of the lasagna is covered with a golden-brown cheese crust. Interestingly, the ancient Greeks prepared a similar dish, calling it “lasanon” - “hot plates”. The first recipes for lasagna appeared in Italian cookbooks in the 13th century, but in our time lasagna has become an international dish that can be prepared at home.

How to cook lasagna: make the dough

The dough for lasagna is made in the same way as for pasta - from durum wheat. You can buy ready-made dry lasagna sheets in stores, but it is best to prepare the dough yourself, in which case the lasagna will turn out especially tender, juicy and tasty.

The lasagna dough is kneaded like dumplings - the flour is collected in a mound, an egg is broken in the middle, salt and olive oil are added. Classic proportions: 250 g of two types of flour, 4 eggs, a pinch of salt and 1 tsp. olive oil. The dough should be tight so that when cooking it does not spread, but retains its shape. After kneading, the dough is wrapped in cling film and left for half an hour in the refrigerator for the traditional “rest”.

A sausage is formed from the “rested” dough and cut into pieces, each of which is rolled out into a thin layer about 2 mm thick and cut into squares or rectangles the size of the mold in which the lasagna will be baked.

Cooking lasagne sheets

The dough is boiled in the usual way like pasta - in boiling salt water; To prevent the products from sticking together, add a little olive oil to the water. It is better if the sheets remain slightly undercooked, as Italian chefs recommend - “al dente” (“to the tooth”). In this case, the dish will turn out tastier and healthier.

All toppings are good - choose to taste

The meat filling is made from any minced meat or sausages with the addition of onions and vegetables: the ingredients are fried with spices, then stewed for 15–20 minutes with tomatoes or tomato paste. A combination of ground beef, pork and chicken, as well as a combination of meat with fruits, such as pineapples, is considered successful.

The seafood filling, which is prepared from boiled mussels, shrimp and squid, is very tasty. Next, the seafood is stewed with the addition of a glass of water and tomatoes; for piquancy, you can add parsley and nutmeg. Also used as filling are eggs and any fish, generously seasoned with spices and herbs.

Mushroom filling is made from any mushrooms and vegetables, for example, champignons, eggplants, zucchini, bell pepper and onions. Vegetables and mushrooms are fried, then stewed with tomato paste or tomatoes, then mixed with bechamel sauce. Very popular cheese fillings, and for sweet lasagna, fruits, berries, dried fruits and nuts are suitable - on top ready dish decorated with whipped cream and chocolate. In general, the filling for lasagna gives room for creativity, so you can experiment with any products - Italians are very fond of culinary improvisation.

Cooking lasagna at home: choosing cheese

The ideal cheese for lasagna is, of course, Parmesan, which is sometimes mixed with mozzarella, ricotta or mascarpone. The fact is that the combination of Parmesan with these cheeses gives the dish tenderness, juiciness, piquant taste and pleasant aroma. But you don’t have to limit your imagination to only two types of cheese; you can use any hard cheeses with a bright and slightly pungent aroma and soft, delicate cheeses with delicate taste. Whether to sprinkle cheese on each layer of the dish or just on the top plate is a matter of recipe and personal preference.

Which sauce is better?

The classic sauce for this is bechamel, it is very easy to prepare. Fry 2 tbsp in 50 g of melted butter. l. flour, pour in 500 ml of cream in a thin stream, cook for 2 minutes until the sauce thickens, then season the bechamel with salt, pepper and nutmeg. Stir the sauce thoroughly until smooth. By the way, cream can be replaced with milk or meat broth.

Also suitable for lasagne tomato sauce with spices and smoked meats, cream sauce, broth-based gravies. Do not skimp on the sauce for this dish so that the dough sheets are well soaked and the dish is juicy.

Choosing dishes

To prepare lasagna, you will need thick-walled dishes in which the dough will not burn - after all, the dish will simmer for 40 minutes at a temperature of 200 ° C. In other words, the cookware must be heat-resistant and reliable; a mold made of ceramics and fireproof glass, cast iron cookware or a container with a non-stick coating are best suited for this purpose.

Bake lasagna

So, you have cooked the sheets of dough, prepared the filling, grated the cheese - all that remains is to assemble the lasagna into a multi-story structure and bake it in the oven. Grease the pan with olive oil and lay out layers, each layer being made according to the following scheme: lasagne sheet, filling, sauce, grated Parmesan. There can be as many such layers as you like - up to seven; the topmost layer is smeared with sauce and sprinkled with Parmesan cheese again. This is necessary so that a golden crispy crust is formed during baking in the oven. Ready lasagna can be decorated with herbs or fried nuts.

Cooking lasagna at home: secrets of Italian chefs

When kneading the dough, it is best to take two types of wheat flour - higher and second; lasagna experts say that in this case the dough turns out tastier.

If during the kneading process you feel a lack of moisture and the dough crumbles, under no circumstances should you pour water into it; it is better to add an egg or a little olive oil, as water will make the dough hard.

If you bought ready-made sheets of dough to prepare lasagne at home, carefully study the instructions on the package, as some manufacturers recommend not boiling the sheets, but simply soaking them in water - it all depends on the composition and method of preparing the dough.

Italians lay the dough squares crosswise - that is, the new layer of dough should be perpendicular to the previous layer. This makes the lasagna more stable, so it doesn’t fall apart when cut and looks aesthetically pleasing. If we cook lasagne at home in a slow cooker, we should place sheets of lasagna on the bottom of the bowl. parchment paper so that the dish does not burn. The lasagna is wrapped in parchment before cooking in the oven, or even better, use a baking sleeve.

Homemade Neapolitan lasagne recipe

Once you have learned how to make lasagna at home in classic version, try making this dish with eggs and meatballs according to the Neapolitan recipe.

Boil the dough sheets. Chop 1 carrot, 1 stalk of celery into cubes, chop 1 onion into rings and simmer the vegetables in a frying pan with a small amount olive oil and 50 ml of dry red wine - cook the vegetables until half the liquid has evaporated. Bring 1 liter of tomatoes to a boil own juice, they should simmer over low heat.

For the filling, cut 60 g of parmesan into thin slices, mix it with 1 raw egg and 400 g of ground beef. Make small meatballs, fry them in a frying pan in vegetable oil and add to tomato sauce. Cut 5 boiled eggs and 150 g of mozzarella on thin plates.

Place layers of boiled dough and filling into the mold in the following order - lasagna sheet, sauce with meatballs, mozzarella with eggs - and so on in several batches. Fill the entire pan and top the lasagna with grated Parmesan. Bake it for half an hour in the oven at 200°C and enjoy exquisite taste Italian cuisine.

Lasagna with fish and spinach

This unusual one looks beautiful and has a delicate taste. To prepare it, boil 12 sheets of dough and make bechamel sauce - fry 40 g of flour in 40 g of butter, add 350 ml of milk, simmer the sauce for 5 minutes, season it with salt, pepper and nutmeg.

Warm in 1 tbsp. l. vegetable oil 300g frozen spinach until soft, then quarter 4 tomatoes, mix the vegetables with the sauce and dill, which will make the bechamel more fragrant and expressive.

Place sheets of dough in a greased form, first the cod fillet, and then the sauce, which should be sprinkled with grated Camembert. For 300 g of cod you will need 100 g of cheese, the number of layers depends on the height of the mold, the main thing is to cover the last layer with cheese. Bake lasagna for 35 minutes at 200°C and try it, you will definitely like it!

Spices from the branded online store “Eat at Home”

Buying ready-made sheets for the popular Italian dish - lasagna - today is not difficult: they are sold in many grocery stores. However, homemade lasagna dough is much cheaper. At the same time, you can make it to your liking: tender and soft or rougher but healthy. Moreover, even an inexperienced cook can cope with the preparation of such dough if he follows a few rules.

Cooking features

In order for lasagna to be delicious and as reminiscent of the original Italian dish as possible, the dough for it should be prepared correctly. The technology of its preparation differs little from the traditional one, but still has some features.

You can make lasagna dough from premium flour, but preference should still be given to coarse flour.
Lasagna is delicious from a mixture of wheat flour with corn, rye, buckwheat, and also with the addition of bran. In addition, dishes made from such flour are much healthier.
The flour for the dough needs to be sifted. During this processing, it is saturated with oxygen, and as a result the dough becomes more tender.
If the dough is poorly kneaded and is not elastic enough, you can add olive or corn oil to it. Sunflower oil, as they say experienced chefs, is not suitable for the dough used to make lasagna.
The lasagna dough can be colored with spinach or turmeric if desired. In the first case it will acquire green, in the second – yellow-orange.
You need to roll out the lasagna dough as thinly as possible, but not so thin that it begins to show through. To make the plates the same, it is better to use a special machine.
If you are using a pasta machine to roll out the dough, first still prepare the layers by rolling them out with a rolling pin, but not too thin. Set the thickness regulator to “5” or “6.” After rolling the dough sheet through the machine, fold it in half. Turn the thickness regulator to position “4”, roll the dough again, move the lever again. Continue rolling the dough in this manner until you reach the end mark.
Homemade lasagna dough freezer can be stored for 2 months. Before rolling out and defrosting the dough, experts advise letting it rest for 3 minutes. hot water. If this is not done, it will crumble.

Whatever recipe you make for lasagna, bake it in a ceramic or glass form. If you have a thick-walled pan, the dish will take too long to cook.

Wheat flour lasagna dough

premium wheat flour – 0.5 kg;
chicken egg – 4 pcs.;
salt – 5–10 g;
water – 120 ml;
olive oil – 40 ml.

Cooking method:

Sift the flour onto a clean, dry table.
Boiled, but cool water pour into a glass. Place it in the freezer for a while.
Make a well in the flour.
Break two eggs, beat them and pour them into the well in the flour.
Add salt. Knead the dough.
Adding butter little by little, continue kneading the dough.
Pour in ice water. Knead the dough well and roll into a ball.
Place the dough in a bowl, cover with cling film, and leave for an hour.
Roll the dough into a “sausage” and cut it into 7 pieces.
Roll each part into a thin layer. Trim the jagged edges to create a rectangle. Set aside, cover with paper towel. Roll out the remaining layers in the same way. They should all be the same size.

Video recipe for the occasion:

The dough prepared according to this recipe turns out tender and elastic. The lasagna from it will be tasty, but quite high in calories.

Lasagna dough with bran

wheat flour – 0.32 kg;
food bran – 110 g;
chicken egg – 4 pcs.;
olive oil – 20 ml;
salt – 5 g.

Cooking method:

Grind the bran in a blender or coffee grinder until it resembles coarse flour.
Mix bran with sifted wheat flour.
Break the eggs into a mixer bowl, add salt to them, and beat.
Make a well in the heap of flour and pour the egg mixture into it.
Knead the dough with your hands.
Add oil and continue kneading the dough for a couple more minutes.
Divide the dough into 6-7 pieces and roll each piece into a thin layer.
Sprinkle the layers with flour, stack them on top of each other, trim the edges evenly.

After this, you can start preparing lasagna.

Lasagna dough made from rye flour

wheat flour – 0.22 kg;
rye flour – 0.18 kg;
water – 100 ml;
chicken egg – 4 pcs.;
salt – 5 g;
vegetable oil – 50 ml.

Cooking method:

Mix two types of flour, sift this mixture onto a clean table in a heap.
Cool the water for 5 minutes in the freezer, beat it with eggs and salt.
Make a well in the heap of flour and pour the egg mixture into it.
Knead the dough with your hands.
Add oil and knead the dough for another 5-10 minutes.
Give the dough the opportunity to “rest” for half an hour, then make a “sausage” out of it and cut it into 7 parts. Roll each part into a thin layer, trim along the edges, giving the shape of a rectangle.
Give the layers of dough a chance to dry, leaving them under paper napkins for 3 hours.
Boil water in a large saucepan. Dip layers of dough into it one by one for 2-3 minutes, then coat with filling and sauce. If lasagna sheets made from rye dough are not boiled, the lasagna will be tough and tasteless.

Lasagna dough made from a mixture of rye and wheat flour is healthier than that made from high-grade white flour, although it does have an unsightly appearance.

Tender lasagna dough with butter

wheat flour – 0.4 kg;
chicken egg – 4 pcs.;
butter – 40 g;
salt – 5 g.

Cooking method:

Melt the butter over low heat, in the microwave or in a water bath.
When the oil has cooled to room temperature, add oil and salt to it. Beat with a whisk or mixer until smooth.
Sift the flour and make a well in it.
Pour the resulting mixture into the well.
Knead the dough thoroughly. You need to knead for at least 10 minutes.
Form the dough into a ball, place it in a bowl, and cover with a napkin.
After half an hour, divide the dough into 6-8 parts and roll them out. Try to make the sheets as thin and even as possible.

For this dough, you can use wholemeal flour, then it will not be as tender, but much more useful.

Butter lasagna dough

wheat flour – 0.4–0.48 kg;
milk – 100 ml;
chicken egg – 3 pcs.;
salt – 5 g;
butter – 40 g;
vegetable oil - as much as needed.

Cooking method:

Mix milk, eggs, salt and melted butter in a bowl. Whisk to obtain a homogeneous mixture.
Sift the flour. Gradually pour it into a bowl with the egg-milk mixture and knead the dough. It should be elastic and elastic.
Divide the dough into parts, roll out layers.
Boil water by adding vegetable oil (2 tablespoons per liter of water). Dip the dough sheets into it, cook for 5 minutes, and carefully remove.

This dough can be used not only for lasagna, but also for achma.

Lenten lasagna dough

wheat flour – 0.5 kg;
water – 0.25 l;
salt – 5 g.

Cooking method:

Sift the flour, mix with salt.
Boil the water. Without cooling, pour it into the flour. Knead the dough. If it is not elastic enough, add a little vegetable oil.
Divide the dough into 8 parts. Roll out each piece thinly, giving the layer the shape of the container in which you plan to cook lasagna.

To make lean lasagna from lean dough, you don’t need to put anything in the filling except mushrooms and vegetables, you can use tofu instead of regular cheese, and you’ll have to give up bechamel sauce altogether.

Colored lasagna dough

wholemeal flour – 0.5 kg;
fresh spinach – 50 g;
turmeric – 5 g;
egg – 4 pcs.;
olive oil – 40 ml;
salt – 5 g.

Cooking method:

Sift the flour, dividing in half.
Grind the spinach in a blender.
In a bowl, beat 2 eggs and a pinch of salt, add spinach and stir thoroughly.
Make a well in one part of the flour, add the mixture of eggs and spinach, and knead the dough. Add a spoonful of butter, knead the dough a little more, roll into a ball, set aside.
Mix the remaining flour with turmeric.
In a clean bowl, beat 2 eggs with salt and oil.
Add the mixture to the flour, prepare the dough. Give him 20 minutes to “rest.”
Divide each piece of dough into 3-4 parts, roll into thick layers and let dry.

When preparing lasagna from colored dough, you can alternate layers or use sheets of the same color, but in this case you should make more dough, since classic lasagna usually has 6 layers.

Anyone can make lasagne dough at home. At the same time, you have the opportunity to choose a recipe in accordance with your own preferences. Health-conscious people will choose dough with bran or wholemeal flour; gourmets will happily eat lasagna made from butter dough, and vegetarians will prefer to prepare a simple dough without eggs.