House lasagna

House lasagna


— minced chicken — 600 grams (it’s better to get it out of the breast);
— fresh mushrooms — 400 grams;
— Bulgarian pepper -150 grams;
— Cherry tomatoes — 200 grams (you can take conventional);
— sour cream (10-15%) — 250 grams;
— kefir fat-free — 400 grams;
— Onion -100 grams;
— Cheese hard — 40 grams;
— sheets for lasagne (manufacturer Barilla, Italy) — 9 pieces.
— Green parsley and cilantro


First, we prepare the filling for lasagna.

Fry the minced meat to the semi-preparedness. Separately fry the onion, mushrooms and Bulgarian pepper until half-cooked. Mix together the prepared forcemeat with the vegetables, let it cool. Now prepare the lasagne sauce. The sauce that we cook will be devoid of these drawbacks.

To prepare a lightweight sauce for lasagna, mix the sour cream, kefir, finely chopped greens, add salt, ground pepper, spices (hops-suneli, coriander, oregano).

The lasagne sauce is ready. Lay the finished lasagna sheets on the bottom of the lasagna form. In my case, 3 sheets are enough. Barilla produces lasagna sheets that you do not need to pre-boil, which simplifies the recipe and cooking time.

If you can not find ready-made lasagna sheets, you can prepare them yourself. For this, take 3 cups of flour and gradually add 1 cup of cold water, then 2 eggs, 1 tablespoon of vegetable oil and salt to taste. The dough is thoroughly mixed and left for 1 hour in the refrigerator.

After that, the dough is rolled into thin plates (2 mm), cut into wide strips and dried. Before packing in the form, such «home sheets» must be boiled in a large amount of water until half-ready (minute2). On the lasagna sheets lay out the mince with vegetables, tomatoes and spill the first layer with the prepared sauce.

The operation is repeated 3 times. The last layer of lasagna leaves is not closed, but sprinkle with grated cheese on a fine grater. Bake 30 minutes at a temperature of 220 degrees

Bon Appetit!

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