There is hardly anyone who has not heard of traditional Italian “casserole” – climbing. Although the authorship of this dish may claim both the Greeks and the Scandinavians, in whose kitchen have long been similar dishes. The British even found a mention of the dish, called “loseins”, which was served at the court of Richard II and whose recipe is in the old cookbook stored in The British Museum. But Italians zealously defend themselves and say that in this version of how exactly Italian lasagna is being prepared, this the dish certainly didn’t exist anywhere else. Definitely worth it try the subject of such heated debate. Share with friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Lasagna
- 450 gr lasagna sheets, boil al dente
- 450 gr minced beef neck
- 5 tbsp. l (75 gr.) Butter + 2 tbsp. l for lasagna
- 0.5 tbsp. flour
- 4 tbsp. whole milk at room temperature
- Pinch of nutmeg
- 1.5 tbsp. tomato sauce recipe follows
- Salt, white pepper
- 1/4 Art. olive oil
- 680 gr. ricotta cheese
- 3 large eggs
- 570 gr. frozen spinach, thaw and squeeze
- 3 tbsp. coarse-grained mozzarella cheese
- 1/4 Art. grated parmesan
Tomato sauce
- 2 cans (900g each) mashed tomatoes
- 0.5 tbsp. olive oil
- 1 small onion, chop
- 2 cloves of garlic, chop
- 1 stick celery, chop
- 1 carrot, chop
- 4 tbsp. l (60 gr.) Butter, optional
- 2 bay leaves
Recipes with similar ingredients: lasagna paste, ground beef, cheese parmesan, mozzarella cheese, ricotta cheese, spinach, celery, carrots, bay leaf, peppercorns, tomato sauce, nutmeg, tomatoes
Recipe preparation:
- Preheat the oven to 190 ° C.
- Bechamel sauce: in a 2 liter saucepan over medium heat melt 5 tbsp. l (75 gr.) Butter. When the oil is full add melted flour and stir with a whisk until smooth textures, approximately 2 min. Pour in the milk gradually, constantly whipping so that no lumps are formed. Keep whipping and simmer the sauce over medium heat for about 10 minutes, until until it thickens and becomes smooth and creamy. Sauce should be thick enough to stay on a wooden spoon. Remove from heat and add nutmeg and tomato sauce. Mix thoroughly and taste. Set aside and let cool completely.
- Heat olive oil in a saucepan. When it is practically starts to add, add ground beef, season with salt and pepper. Fry meat, kneading any lumps until it ceases to be pink. Remove from the stove and drain excess fat. Give it completely cool off.
- The bottom of the baking dish (33cm * 23cm) fill 1/3 part bechamel sauce. Fold the lasagna sheets completely covering them bottom of the form. Coat the sheets evenly with the ricotta mixture as follows spread all the spinach in a layer. Cover with another layer of sheets for lasagna and spread evenly ground beef without residue. Sprinkle the minced mozzarella in half. Cover another 1/3 of the bechamel sauce. Put the last layer of lasagna and cover it with the remaining sauce bechamel, mozzarella and parmesan. Cut the remaining 2 tbsp. l (thirty gr.) butter into cubes of 6 mm. and put on top lasagna.
- Place foil on a large baking sheet. Put on top the form with lasagna, cover it and place on a medium level the oven. Bake for about 30 minutes, until bubbles appear on surface. Remove the lid and continue to bake for another 15 minutes. Lasagna recipe with zucchini, champignons and minced meat. Combine this dish with red wine Санджовезе.Томатный соус: вin a large saucepan or cast iron, heat the oil on a moderately strong the fire. Pour onion and garlic, season with salt and pepper and fry until transparent state, about 5-10 minutes. Add celery, carrots, salt and pepper. Passer for about 5-10 minutes, until vegetables are will become soft. Add tomatoes and bay leaf and leave to stew over low heat, without covering, for about an hour or until thickens. Take out the bay leaves and try the spice sauce. If a the taste is still sour, add butter, 1 tbsp. l at a time to add flavor. Pour half the sauce into the kitchen bowl combine and punch until smooth. Do the same with the rest of the sauce. If you have not used up the whole sauce, give cool it and pour 1-2 servings into plastic bags for frosts. As such, it can be stored in the freezer up to 6 months.
