Lasagna sauce is one of the most important ingredients of an Italian dish. It is impossible to imagine pasta masterpieces without Bechamel or Bolognese sauce, which are also not seasoned with Provencal herbs or nutmeg. All European refinement is expressed in the combination of nutritious dishes with delicate sauce and cheese crust.

White Bechamel Lasagna Sauce

Traditional lasagna is served with white Bechamel sauce, which implies a composition of ru and milk. In this combination, such simple ingredients are understood that you can prepare the sauce without much preparation. Of course, such a classic recipe is a godsend for culinary experiments, but let's start with the basic one.

To prepare it, the following ingredients are needed:

  • flour - 6 tbsp. l .;
  • butter - 6 tbsp. l .;
  • milk - 600 ml;
  • salt and pepper to taste.

Cooking method:

  1. Pieces of butter are spread in a pan with a thick bottom.
  2. When it is melted, portioned with flour.
  3. Mix to make the two ingredients completely homogeneous.
  4. Pour a few tablespoons of the milk product, mix thoroughly.
  5. When all the components are combined into one mass, the next portion of milk is gradually poured.
  6. After all the milk is poured, mixed, the pan is removed from the heat.
  7. Delicate white sauce is salted and seasoned with spice.
  8. Ready sauce is impregnated with an Italian dish.

How to cook Bolognese

Meat tomato sauce is an excellent filling for lasagna. It is more difficult to cook it than Bechamel, but it also has much more functions. The stuffing from mixed minced meat with tomatoes, herbs, olive oil is classically used in the preparation of delicious pasta.

Thus, to prepare the Bolognese sauce, you will need:

  • mixed minced meat (pork with beef) - 400 g;
  • bulb head - 200 g;
  • garlic - 3 cloves;
  • sweet pepper - 2 pcs.;
  • tomatoes - 750 g;
  • olive oil - 50 ml;
  • dry red wine - 50 ml;
  • dried basil, mint;
  • spices to taste.

Cooking method:

  1. Small cuts are made on tomatoes on top, then released into boiling water for one minute.
  2. They take out, picking up the skin in places of incisions, carefully remove it.
  3. Parts of the stalk are cut, the pulp is divided into 4 segments, then the grains are removed using a spoon.
  4. Sweet pepper is cut into cubes, chopped onion finely, chopped garlic.
  5. Olive oil is poured into the pan, the onions and garlic are poured and sautéed for about 4 minutes.
  6. Mixed minced meat is added, mixed and fried for 15 to 20 minutes.
  7. Next, pepper slices are poured into the aromatic composition, tomato puree, herbs, spices are poured.
  8. Fry the sauce with an open lid for 15 minutes, then close it and stew the same amount.
  9. Dry wine is poured, simmer until the drink evaporates.
  10. The finished filling is used between the layers of pasta plates.

If there is no mixed forcemeat, then use the one that is available. This does not greatly distort the taste of the sauce, but still the Italians are supporters of a mixed composition.

The rest of the sauce can be used for other dishes. The sauce is transferred to a container, then sent to the refrigerator. It can be stored up to 1.5 days.

Cream Recipe

Bechamel sauce for lasagna is most often prepared on the basis of cream. This taste will not leave anyone indifferent. This is the most common creamy fill option. With it, the dish is richer, spicier and more refined.

 

It’s easy to cook, the main thing is to use quality products:

  • butter - 100 g;
  • flour - 1 tbsp. l .;
  • meat broth - 4 tbsp. l .;
  • medium fat cream - 250 ml;
  • nutmeg, salt, pepper - to taste.

Cooking method:

  1. It is necessary to melt the oil in a pan, then flour is mixed with it portionwise.
  2. Here is an important point in connecting these components. With the right connection, a homogeneous cream-colored mass is obtained.
  3. Then the meat broth is poured, stirring is continued.
  4. Gradually pour cold cream, interfere to a single consistency.
  5. After cream, spicy spices are immediately added, tasted.
  6. If everything suits, then remove from the stove and use as directed.

Climbing Supplement with Provencal Herbs

The fragrant collection of Provencal herbs will make any dish extraordinary. If you add it to a white sauce, then the lasagna will get so deep notes that you will feel the taste peak of all the ingredients. Rosemary, basil, thyme, mint, sweetener in an unimaginable way will seem to transfer you to France!

To enjoy an exquisite combination, use the ingredients:

  • milk - 2 tbsp .;
  • onion - 1 pc.;
  • flour - 1 tbsp. l .;
  • butter - 30 g;
  • bay leaf - 2 pcs.;
  • Provencal herbs - 1 tsp;
  • parsley greens;
  • allspice, salt to taste.

Cooking method:

  1. Milk is poured into the stewpan, onion slices of 4 slices are added, as well as Provencal herbs and parsley branches.
  2. Put on fire, bring to a boil and remove from the stove.
  3. The composition is insisted under the lid for about an hour, then it is filtered through a sieve.
  4. Separately, in a pan melt the butter.
  5. Flour is added to it, everything is thoroughly mixed so that it does not burn.
  6. When the mass becomes homogeneous, add the aromatic liquid.
  7. Stir, bring to a boil, additionally boil for a couple of minutes and remove from the stove.
  8. If the sauce is not used with the filling, then it is served separately in the gravy boat.

In the preparation of white sauce, it is important to pay attention to the quality of the connection of the components - butter with wheat flour. The taste of the fill depends on their proper consistency. It should be homogeneous, without lumps and without elements of burning. Otherwise, the taste will deteriorate and you will have to start cooking again.

Cooking with Nutmeg

The option to make lasagna sauce with nutmeg is one of the most aromatic.Spice is so versatile that it is combined in many dishes, pastries, drinks.

A sweet-burning composition will delight gourmets with the unusual Bechamel flavor in Italian climbing.

To prepare, you will need:

  • butter - 50 g;
  • flour - 50 g;
  • milk - 3 tbsp .;
  • nutmeg, salt to taste.

Cooking method:

  1. Flour and butter are sent to a pan with a thick bottom.
  2. Move on a gas stove to medium heat, the composition is intensively stirred.
  3. When the mass has become homogeneous, milk is poured into it, stirred and brought to a boil.
  4. Reduce gas, sprinkle nutmeg, add; stirring, bring to a thick sauce.
  5. Then remove from the stove and season the lasagna filling or serve separately in a sauceboat.

At home, it is easy to cook lasagna according to Italian traditions. The main thing is the fragrant filling of “Bechamel” or the filling of “Bolognese”. Each option gives the dish a special taste and unique aroma.

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