Second courses Many people prefer to eat the second course for dinner, but children love to eat it instead of soup in order to quickly get to dessert or their favorite pastry. On the website Delicious food you will find many variety of recipes second courses from simple ones steam cutlets to exquisite rabbit in white wine. Deliciously fry fish, bake vegetables, cook a variety of vegetables and meat casseroles and favorite mashed potatoes For a side dish, our recipes with step-by-step photos will help you. Even beginners can cope with preparing any second course, be it French-style meat or turkey with vegetables, chicken schnitzels or pink salmon in sour cream, if they cook according to our recipes with step-by-step photos. Delicious food site will help you prepare the most delicious dinner for your loved ones. Choose a recipe and cook for health!
- Dumplings, dumplings Oh, dumplings, and dumplings with cottage cheese, potatoes and mushrooms, cherries and blueberries. - for every taste! In your kitchen you are free to cook whatever your heart desires! Main correct dough make dumplings and dumplings, and we have such a recipe! Prepare and delight your loved ones with the most delicious dumplings and dumplings!
Desserts Desserts - favorite category culinary recipes for the whole family. After all, here is what children and adults adore - sweet and delicate homemade ice cream, mousse, marmalade, casseroles and delicious sweets for tea. All recipes are simple and accessible. Step-by-step photos will help even a novice cook prepare any dessert without any problems! Choose a recipe and cook for health!
Canning Homemade winter preparations are always tastier than store-bought ones! And most importantly, you know exactly what vegetables and fruits they are made from and will never add harmful or dangerous substances to winter canned food! In our family we always preserved things for the winter: As a child, I remember my mother always making tasty and aromatic jam from berries: strawberries, wild strawberries, blueberries. We prefer to make jellies and compotes from currants, but gooseberries and apples make excellent homemade wine! The most tender apples come out homemade marmalade- unusually bright and tasty! Homemade juices - no preservatives - 100% natural and healthy. How can you refuse such yummy food? Be sure to make winter twists using our recipes - healthy and affordable for every family!
Text: Varya Chernova
If you have cooked lasagna at least once, then you should know that lasagna sauce is almost its most basic ingredient. Lasagna won't be juicy enough if you skimp on the sauce, and it won't be tasty enough if you don't give the sauce the attention it deserves.
Making sauces for lasagna
A good housewife knows that lasagna sauce- the most important thing! You can even do without the filling, “seasoning” the lasagna with thick sauces, for example, the most famous classic sauce for lasagne, bechamel or tomato sauce. There are a huge number of recipes for sauces for lasagna - with cream, with milk, with broths, with cheese, with herbs, seasonings, smoked meats, mushrooms, meat, etc.
Some sauces can be prepared in advance and used not only for lasagna, but also for other pasta- for example, lasagna bolognese sauce. When coating the lasagna leaves with lasagna sauce, make sure there is enough for all layers, plus enough to drizzle on top of the lasagna if the recipe calls for it.
Lasagna sauce recipes
Bechamel lasagne sauce.
Ingredients: 3 glasses of milk, 1 bay leaf, 1 onion, 4 tbsp. butter, 1/3 cup flour, ½ tsp. salt, ground allspice.
Preparation: pour finely chopped onion and bay leaf with milk and bring to a boil, leave for 15 minutes, strain. Saute the flour in butter, pour milk into it in a thin stream, stirring constantly. Bring to a boil again, stir constantly, add salt, pepper, cook for another 20 minutes over low heat, stirring constantly to avoid lumps forming.
Lasagna Bolognese sauce.
Ingredients: 2 cloves of garlic, 1 tbsp. olive oil, 25g butter, 1 onion, 1 carrot, 1 stalk of celery, 85g ham, 500g minced beef and pork, 300ml milk, 300ml dry red wine. 2 tbsp. tomato paste, 800g canned tomatoes(2 cans), 2 tsp. spices
Preparation: pour out olive oil to the pan, add butter, melt over the fire, stirring, add chopped vegetables, crushed garlic, slices of ham, fry for 10 minutes until the vegetables are soft. Add the minced meat, mash it with a spoon, mix with other ingredients, and fry until brown. Pour in the milk, stir, increase the heat, bringing the minced meat to a boil. Stir until the milk is absorbed into the mince. Pour in the wine and repeat the procedure. Add tomato paste and tomatoes, pour water into tomato jars, pour the water into the minced meat, add herbs, salt, ground black pepper, bring to a boil, stirring constantly and mashing the tomatoes. Reduce heat, cover with a lid, leaving a small hole, simmer the sauce for 2 hours, stirring every 20 minutes. Turn off the heat, close the lid and let it brew.
Bread sauce for lasagna.
Ingredients: crackers (crumbs), salt, black pepper, 2 tbsp. butter, 2 glasses of milk, 1 glass of dry white wine.
Preparation: fry the crackers in butter, dilute them gradually with milk and wine, season with salt and pepper, and boil for 5 minutes.
Cheese sauce for creamy lasagna.
Ingredients: 250g ricotta cheese, 100g grated cheese feta, 100g mozzarella cheese, 200g cream, half a glass of milk, nutmeg, salt, pepper, 1 clove of garlic.
Preparation: crumble and mix the cheeses, mix the cream and milk separately, add crushed garlic, salt, pepper, a pinch of nutmeg, mix. Add cheese. Mix well.
It is not necessary to adhere to any authentic recipes for preparing sauces for lasagna - you can safely experiment with your favorite ingredients, achieving the desired taste and consistency of your sauce.
Béchamel sauce is one of the basic sauces of French cuisine, but it is also used for cooking traditional dishes other countries. For example, Italian lasagna is unthinkable without white sauce, which, in fact, is the world-famous bechamel sauce. By the way, French cuisine was enriched by it thanks to the Italian who was in charge of the royal kitchen of the French monarchs. One way or another, any cook preparing European cuisine must know the recipe for white sauce. However, you don't need to be a great cook to make bechamel sauce for lasagna. Basic recipe its simple, its variations are also not complex. It is enough to know a few subtleties to prepare impeccable white sauce in your kitchen.
Cooking features
Making any sauce requires a certain amount of skill. Without knowing the intricacies of the technology, you can get an unexpected result: lumps, large pieces vegetables, an unbalanced taste will ruin your efforts, and the products used will be spoiled. If you have never made bechamel sauce, then you will need the advice of experienced chefs.
- The basic white sauce recipe includes only four ingredients: flour, butter, milk and salt. If desired, milk can be replaced with cream and the taste can be supplemented with seasonings. Most often, ground nutmeg is added to the composition, but you can add it to herbs, pepper, other spices. Showing your imagination is not forbidden, but it is necessary to remember a sense of proportion: spices and herbs used in large quantities can interrupt the main taste of the sauce, and indeed the entire dish.
- So that spices and spices can open up, giving their aroma to the sauce, but without interrupting its taste, they are added to already warm milk, and not immediately.
- The thickness of the sauce depends on the ratio of the components. For lasagna, a fairly thick sauce made from 0.5 liters of milk and 50–100 g of flour is suitable. For this amount you usually take at least 50–100 g of butter and a pinch of nutmeg.
- Do not rush to add flour if you think the sauce is too thin: if you cook it longer, it will thicken.
- There are two technologies for preparing bechamel sauce. One method involves frying flour in a dry frying pan and then adding salt and milk to it, the second option involves melting butter in a frying pan and then adding flour and milk. The choice of method depends on what shade of sauce you want to get. In the first case, the sauce will have a creamy tint, in the second case it will turn out almost completely white.
- It is best to prepare the sauce in a deep saucepan with a thick bottom. Chefs often use stainless steel cookware that does not have a non-stick coating for this purpose. This is due to the fact that when preparing bechamel sauce, it is necessary to stir vigorously, even whisk, to prevent the formation of lumps. This can damage the non-stick coating. Therefore, if you still use non-stick cookware, you need to purchase a plastic whisk with silicone coating.
- The slower you pour the milk into the pan, the easier it will be to avoid lumps forming in the sauce. Therefore, before adding milk, it is advisable to pour it into a jug or milk jug with a convenient neck.
Bechamel sauce can be stored in the refrigerator for two days. To prevent it from drying out, you can pour melted butter on top. Cold sauce must be reheated before use.
Basic bechamel sauce recipe
- premium wheat flour – 100 g;
- fresh milk (at least 3.2% fat) – 0.5 l;
- butter – 90 g;
- salt - to taste;
- nutmeg - a pinch.
Cooking method:
- Add flour to the pan. Fry it over low heat, stirring with a wooden spatula, until it becomes creamy.
- Add butter, fry flour with it for 3-5 minutes, stirring vigorously with a spatula.
- Pour the milk into the pan in a thin stream, while whisking the sauce. There should not be a single lump in the sauce.
- Add salt and nutmeg and stir the sauce.
- Continue cooking the sauce, whisking, for another 8 to 12 minutes, until it is thick enough.
After this, the sauce can be used. It should be used hot. If it cools down, the bechamel sauce must be reheated before pouring over the lasagne or brushing the dough.
Bechamel sauce with olive oil
- wheat flour – 50 g;
- olive oil – 120 ml;
- shallots – 75 g;
- milk (cow or coconut) – 0.4 l;
- allspice – 2 pcs.;
- bay leaf – 1 pc.;
- nutmeg - on the tip of a knife;
- salt - to taste.
Cooking method:
- Cut the onion into small pieces.
- Heat some oil in a frying pan and fry the onion in it until it becomes soft.
- Add flour, fry everything together until the flour turns golden brown.
- Pour the remaining oil into the pan and thoroughly mix the contents of the pan with a wooden spatula.
- Slowly pour in the milk, stirring the sauce vigorously. When the milk is gone, remove the pan from the heat and whisk the sauce until there are no lumps left.
- Add spices to the sauce and add salt. Return to the stove.
- Cook the sauce until it reaches the desired thickness.
Before using, remove the peppercorns and bay leaves from the sauce. This béchamel sauce recipe is perfect for vegetarian lasagna. True, the dough for it will also have to be prepared according to a special recipe with your own hands.
Bechamel sauce with dill
- butter – 100 g;
- wheat flour – 40 g;
- high fat milk – 0.3 l;
- onions – 100 g;
- fresh dill – 50 g;
- black pepper - a pinch;
- nutmeg - a pinch;
- salt - to taste.
Cooking method:
- Melt half the butter in a frying pan.
- Place onion chopped into small pieces and fry it until golden brown.
- Add flour, stir. Fry it with onions for a minute.
- Pour in the milk and stir thoroughly.
- Add finely chopped dill, salt, pepper and nutmeg.
- Cook the bechamel sauce, stirring until it becomes thick enough.
- Add the remaining oil. When it is completely melted and mixed with the sauce, remove it from the heat.
The sauce prepared according to this recipe is poured over the lasagna immediately before serving. It will give it a unique aroma.
Spicy bechamel sauce for lasagna
- wheat flour – 100 ml;
- butter – 80 g;
- egg yolks – 2 pcs.;
- fish or vegetable broth - 0.2 l;
- pickled cucumbers – 100 g;
- capers – 25 g.
Cooking method:
- Melt the butter, brew the flour in it.
- Dilute the dough with broth, stirring thoroughly.
- Remove the sauce from the heat and strain through a sieve with a not too fine mesh. To speed up the process, you can use a silicone spatula.
- Pour out a little sauce, beat with yolks.
- Add the mixture to the sauce.
- Finely chop the cucumbers.
- Add cucumbers and capers to the sauce.
- Stir thoroughly and pour the sauce over the finished lasagna.
Bechamel sauce prepared according to this recipe, goes especially well with fish lasagna. It cannot be prepared in advance; it must be used fresh before it cools down. It is important that this recipe can only be used if you managed to get eggs that you are confident are safe.
Sweet bechamel sauce
- wheat flour – 50 g;
- drinking cream – 0.25 l;
- butter – 100 g;
- salt - a pinch;
- honey – 50 ml;
- kernels walnuts– 0.2 kg.
Cooking method:
- Grind the nuts thoroughly to a paste.
- In a dry frying pan, fry the flour until creamy.
- Add nuts, fry them for 2 minutes along with flour.
- Add oil and fry the nut mixture for 3 minutes.
- Add honey and salt, stir.
- After a couple of minutes, dilute the thick mass with cream. Whisk until there are no lumps and the sauce has a uniform consistency, then remove the pan from the heat.
Fruit lasagna is rarely prepared, but if you are one of those gourmets, this recipe for bechamel sauce will certainly come in handy.
Bechamel sauce can be used not only for lasagna, but also for other dishes. It is served with meat, fish, mushroom and vegetable dishes.
Lasagna Recipes
Let's learn how to prepare classic bechamel sauce for lasagna. A visual video tutorial that will help even beginners cope with preparing the sauce.
25 min
180 kcal
5/5
(4)
We love everything various sauces, because they are the ones who give our dishes richness and piquancy. Even the taste of ordinary pasta can completely change delicious sauce. Many have heard the intriguing and beautiful name of Bechamel sauce in French. This is a classic white base sauce made with flour, butter and milk. And adding spices or cheese, we get thick, spicy taste. Bechamel sauce is served separately with both fish and meat. But, undoubtedly, bechamel is an invariable sauce for preparing lasagna. It is easy to prepare and the ingredients are very simple. Of course, if necessary, cook on a quick fix you can simply replace it heavy cream, but it’s better to spend a little time and make this wonderful sauce.
Kitchen appliances: thick saucepan, whisk or spatula, knife, teaspoon, grater.
Ingredients
Important! Depending on how much sauce you need, you can easily calculate the proportions of the main ingredients for bechamel. This is 1 part butter, 1 part flour and 10 milk. For example, if you take 40 g of butter and flour, then you will need 400 ml of milk. If you have a lot of sauce, you can store it in the refrigerator and reheat it before serving or using it.
Step-by-step instructions on how to prepare bechamel sauce for lasagna
Important! If you are unable to get the mixture without lumps, you can pass the sauce through a sieve or use a blender to mix.
Bechamel sauce is ready! Now you can add it to the layers of lasagna, and brush the top layer with sauce and sprinkle with grated cheese.
Video recipe
See also simple and quick recipe How to make bechamel sauce in our video:
If you are going to cook, you may be interested in other filling options, for example or. In summer, light is especially good -. To cook
In our article we will look at recipes for bechamel sauce for lasagna. Will be described different ways his preparations (both classic and unusual). Choose the one that suits you and cook with pleasure.
The first recipe. Classic sauce
Now let's look at the classic version. This recipe is quite simple. The housewife will need familiar, inexpensive ingredients to create the sauce. To prepare you will need:
- six tbsp. l. butter (margarine is not suitable) and the same amount of flour;
- salt (a little, to your taste);
- 700 ml milk;
- pepper.
Step-by-step recipe for making bechamel sauce for lasagna:
- First of all, put a saucepan on the fire. Put butter there. Melt it down. At the same time, make sure that at this moment the fire is medium.
- Next, add the flour to the saucepan. Stir. Cook until smooth. Make sure that the mixture does not burn.
- Reduce the heat a little, add milk (about three to four tablespoons) to the saucepan.
- Mix the ingredients together. As a result, the sauce should become more homogeneous and liquid.
- Add the rest of the milk gradually. Don't rush into this matter. Take things slowly. They poured in a portion of milk, then stirred, and so on.
- The finished sauce is removed from the stove. Salt and pepper it. Then serve.
The second recipe. Sauce with cream and milk
This sauce is quite famous in many countries. It's easy to prepare. The creation process will not take much time. To prepare this sauce you will need:
- butter (4 tbsp);
- 100 ml cream (medium fat);
- a pinch of pepper and nutmeg;
- three glasses of milk;
- three tbsp. spoons of flour.
Cooking process:
- First of all, heat a frying pan and add oil. Next, wait until it melts. Add sifted flour there. Next, grind these two components. In this case, the fire should be very small. Cook for three minutes. During the process, be careful not to burn the mixture.
- The mixture is removed from the heat. Then milk is added drop by drop. Next, the composition is mixed. As soon as the mass becomes uniform, pour in the milk. Mix the composition. This is done so that there are no lumps in the finished sauce.
- Place the pan with the mixture on the stove for eight minutes. Stir continuously during the process. After the mixture thickens, remove it from the stove. Next, pour in the cream and stir. To ensure that the bechamel sauce for creamy lasagna is fully prepared, add spices. Then cool it and serve chilled.
Recipe three. Sauce with butter and cheese
How to make bechamel sauce with cheese for lasagna? Just. The main thing in this case is to do everything according to the instructions given below.
For cooking you will need:
- 40 grams of flour and the same amount of butter;
- salt;
- 50 grams of Parmesan cheese (finely grated);
- 400 ml milk (any fat content);
- half a teaspoon of nutmeg.
Step by step instructions Making sauce at home:
- First melt the butter. Then add flour there. Cook in a saucepan for one minute until bubbles appear in the mixture. Stir during the process.
- Next, remove the sauce from the heat. Gradually add milk to it, stirring in the process until a homogeneous mixture is obtained.
- Place the saucepan with the sauce on the fire. Cook for about five minutes until thickened. Be sure to stir during the process so that the mixture does not burn.
- The last step in preparing bechamel sauce for lasagna is adding grated cheese. Then throw in salt and nutmeg. Stir the sauce. After this, serve it with the dish.
A little conclusion
Now you know how to prepare bechamel sauce for lasagna. We have reviewed different options its creation. There are both classic recipe, and original. Choose the one that suits you. We wish you good luck in your preparation!
