Lasagna is the perfect meal that your whole family will love! Check out these delicious lasagna recipes you can enjoy in the cold days.
Lasagna With Chicken and Mushrooms
Ingredients:
- 1 chicken breast
- Vegetable oil for frying
- 1 pound (0.5 kilo) fresh mushrooms
- 6.8 oz (200 ml) cream
- Hard cheese
- Sheets of lasagna pasta
Instructions:
Remove the breastbone, separate the meat, and put in a pan to fry it with vegetable oil. Slice the mushrooms and add to the meat. Fry for 10 minutes. Add the cream, cover the pan and let it simmer for 7-8 minutes. Then, choose a pan for lasagna and put a sheet of foil. Grease the pan with butter and layer the pasta sheets. Spread the filling and sprinkle with grated cheese. Make 4 layers. Bake in pre-heated oven for about 40 minutes.
Cheese Lasagna
Ingredients:
- 1 pound (500 g) Farmer’s cheese
- 6 oz (300 g) hard cheese
- 2 eggs
- 4-1.8 oz (40-50 g) butter
- Dry lasagna sheets
- ½ tsp. salt
Instructions:
Grate the cheese. In a glass, pour the water and add a spoonful of salt. Add 2 eggs to the Farmer’s cheese and stir. Add 5 tbsp. of salted water to the cottage cheese. Add the softened butter. Add a pinch of salt.
Take a baking pan and cover it with a foil. Grease the pan with butter and layer the pasta sheets. Spread 1/4 of cheese mixture on the lasagna sheets. Cover every layer (1/4 of mixture). On top, in different places, sprinkle 3 tablespoons of salted water. Continue layering the pasta sheets. On top, spread the Farmer’s cheese and add grated cheese. Also, adding the 3 tablespoons of salted water. Make 4 layers and cover the dish with foil. Bake in pre-heated oven for about 30 minutes.
Lasagna in a Frying Pan
Ingredients:
- 1 pounds (800 g) tomatoes in their own juice
- 1 tbsp. olive oil
- 1 onion
- Salt
- 3 cloves garlic
- Red pepper flakes
- 1 pound (450 g) minced meat
- 10 lasagna sheets
- ½ pound (220 g) tomato sauce
- Grated Parmesan cheese
- 2 tbsp. basil
- ½ pound (220 g) Ricotta cheese
Instructions:
First mince the onion and garlic, then finely cut the basil and break the pasta sheets in halves. Cut the tomatoes and put them in a bowl and add a water. Put the onion in a large pan and fry until soften. Add the garlic and red pepper.
Place meat in the pan. When it is cooked, add top halves of pasta sheets for lasagna, but do not stir. Add the chopped tomatoes and tomato sauce. Do not stir. Cover with a lid and simmer for about 20 minutes over low heat.
Turn off the heat and add the first half of the Parmesan and then the ricotta. Do not stir. At the end of cooking, remove the lid, sprinkle the second half of the Parmesan and chopped basil and serve.