There is probably not a single person who wouldI have never heard of lasagna. This traditional Italian dish is usually prepared in the form of a rectangle or square, between layers of thin dough the filling is laid out: various vegetables, minced meat, tomatoes, ragout, grated cheese and much more. At the very end, the product is poured with an incredibly delicate and aromatic béchamel sauce. It is about the latter that we will talk today. We suggest considering several of the most interesting options. Adherents of classic solutions will certainly like the traditional recipe for milk béchamel sauce, and if you want to add piquancy to lasagna, try making a sauce with tomatoes, nutmeg or cucumbers.

Dairy sauce classic

Today, to taste a piece of lasagna, do notyou definitely need to go to an expensive restaurant and you certainly shouldn't fly to Italy just for this. Thanks to professional chefs who share their secrets, the recipe for this dish is now available to every housewife. There are many fillings for lasagna, as well as options for gravy for it. Let's look at the classic recipe, which is traditionally served with the dish. Thanks to milk and butter, the sauce turns out incredibly tender, and ground nutmeg gives it a special piquancy. Ingredients:

• 0.5 two-hundred pack of butter
• 450 milliliters of pasteurized milk
• 1/3 tablespoon of nutmeg (if desired, add a little more of this ingredient to the sauce)
• 20 grams of white flour
• two small pinches of salt

Method of preparation:Many may think that only an experienced cook can make béchamel. This common misconception has absolutely no basis. After studying the recipe, you will see for yourself. So, first, heat the saucepan well, melt a piece of butter in it, and pour in the flour. Fry the wheat product for about three minutes, stirring regularly. As soon as it acquires a light golden-brown hue, remove the pan from the stove. Pour the milk into a small saucepan, heat it over low heat, then combine with ground nutmeg. Mix the sauce thoroughly so that all the ingredients dissolve, forming a homogeneous mass. Send it to the pan with flour, add a few pinches of salt at your discretion. Cook on a minimum flame, actively working with a spoon. Note that you should not have any lumps left. Once the béchamel has thickened slightly, remove it from the stove, cool it down and serve. You'll see, the sauce will give the lasagna an unforgettable taste.

Sauce with vegetables on broth

Life is a constant movement forward;By refusing to develop their abilities, a person deliberately limits themselves in growth. Of course, this rule applies not only to cooking, but to all other areas. Therefore, we suggest learning and improving together, the next recipe is somewhat more complicated than the previous one, however, it is within everyone's power. You will just need a little more products and time. As a result, you will get a delicate, thick, slightly sour sauce for lasagna. By the way, the sour cream béchamel, which we will talk about, can also be served with meat, fish dishes, boiled vegetables and pasta. Ingredients (for five to seven servings):

• sea ​​salt - to taste
• one pod of hot pepper
• 300 milliliters of vegetable broth
• three large (without top) spoons of wheat flour
• 25 milliliters of olive oil
• two medium cucumbers
• five-pack of fatty sour cream
• Fresh garlic (if you want the sauce to come out in moderation fragrant, take two or three large denticles)
• two sweet bell peppers
• a bunch of fresh parsley or dill

Method of preparation:The taste of meat lasagna will sparkle with brighter colors if you choose the right sauce for it. We offer a very successful and simple recipe that will perfectly suit the Italian dish. Making the béchamel sauce - this is the name of the dressing - will take fifteen minutes at most, but the result is finger-licking good. So, let's get started: first, carefully remove the core from the peppers, then cut the vegetables into thin strips, cut the cucumbers in the same way. Attention, if they are bitter, be sure to peel the products first. Heat olive oil well in a frying pan, put the bell pepper in it, fry until it becomes soft and golden brown. Pour the remaining liquid into another saucepan. Finely chop the washed and dried greens with a knife, now put the cucumbers and peppers in a blender container, turn on the device and grind everything well. Add the specified amount of flour to warm butter, whisk the mixture vigorously, making sure that the lumps dissolve. Cook the sauce over low heat, as soon as it begins to gradually boil, pour the broth into it in a thin stream. Stir occasionally, then add sour cream. Based on your taste, lightly salt the béchamel if necessary, and as soon as it thickens enough, add chopped herbs, garlic and vegetable puree. Spicy food lovers can add chili, cut into thin strips, to the lasagna sauce. By the way, this same recipe exists in another, no less appetizing interpretation. The ingredients and the cooking procedure itself are the same in both cases, only in the latter, instead of vegetable broth, take chicken or beef broth. The sauce will be richer and more satisfying - this is exactly what you need for lasagna.

Mushroom bechamel with onion and nuts

Introducing the perfect sauce for a hearty, meaty meallasagne - béchamel with fried mushrooms. Supplemented with vegetables - onions and fresh, crushed garlic - cooked in milk, it turns out incredibly aromatic, rich and very tender. Grated nuts, which are added at the individual discretion of the cook, give the dish a piquant touch. Remember that a pinch of seasoning or, for example, a basil leaf will make the sauce even more special. So do not be afraid to fantasize - sometimes small changes to which a particular recipe is subjected only benefit the dish. Ingredients:

• 100-120 grams of fresh champignons
• liter of cold milk
• 30 grams of oil for frying - preferably creamy
• 95 grams of sifted flour
• 1/3 heads of garlic
• white bulb
• 50 grams of fresh butter
• a few pinch of nutmeg, pre-chopped
• three basil leaves - optional
• salt

Method of preparation:First, a short excursion into the basics of cooking. So, if you decide to make a béchamel, learn that no matter what recipe you choose, if it includes flour, be sure to sift the product. Subsequently, this will save you from a long procedure of getting rid of lumps. In addition, do not be afraid to add dried, for example, freshly ground black pepper, or fresh spices. A fragrant sauce will make the taste of any lasagna unforgettable piquant. Starting with culinary creativity, start by preparing the ingredients. To do this, wash the mushrooms, throw them in a colander, then peel them from the film and cut off the legs. This recipe involves the use of champignons, but if you can’t find any, replace them with another product. Bring water to a boil, add a little salt, pour whole mushrooms into the dish. In about eight to ten minutes they will be ready, so remove the dish from the heat, drain the excess broth, and leave the champignons themselves to cool. Peel the onion and chop it into thin half rings, then melt the butter in a fairly hot saucepan and fry the onion in it until it turns a beautiful light golden color. Add the mushrooms cut into medium pieces and garlic crushed with a special press. By the way, you can use dried granulated ingredients instead of fresh ones. Stir the ingredients occasionally to prevent them from burning, and do not make the flame too big. Salt and pepper the mixture to your taste. When the vegetables become soft and change color, pour them into a blender and crush. The recipe for a delicate lasagna dressing is almost finished: melt the butter in a small bowl with a thick bottom, then brown the flour in it for five minutes. During the cooking process, thoroughly rub the wheat product with a fork so that the sauce comes out without lumps. Now add the heated milk here, pour it gradually, in a thin stream. Reduce the heat and continue cooking the béchamel. When it becomes more uniform, add ground nutmeg, a pinch of salt, and the onion and mushroom mixture. Keep the dish on the stove for a few more minutes until it thickens. Whisk several times and set aside until cool. Note that the lasagna sauce is served in a separate bowl, a special gravy boat, and then each guest adds it to their portion. For flavor, we recommend adding another ingredient to the recipe - fresh basil. Even two or three leaves will be enough to make the béchamel sauce taste even richer.

Sour cream and cream sauce with cheese

Another recipe that is suitable forcooking a delicious sauce for lasagna, will appeal to fans of the cheese product. The ingredients needed for the dish are available to everyone, so if you decide to arrange an evening of Italian cuisine, as they say, you are welcome. Follow the instructions, and you will see that making a delicate creamy sour cream béchamel with eggs and cheese on your own is not difficult, if you want to. Ingredients:

• three eggs
• standard glass of sour cream of average fat content
• salt
• 190-220 milliliters of thick cream
• 25 grams of hard cheese, grated on a large grater
• two large spoons of melted butter
• fresh fennel - if desired
• six tablespoons (without top) of white flour

Method of preparation:This recipe is even simpler than the previous ones, judge for yourself. So, first of all, beat homemade eggs with a fork, as soon as they form a homogeneous, slightly yellowish mixture, combine it with sour cream. Add cream here and sift wheat flour through a fine sieve. Add table salt at your discretion. Mix the products well and put them on low heat. Cook the sauce with constant stirring, throw in a piece of butter. If you want, first melt the product in the microwave. As it heats up, the mass will gradually begin to thicken, at the very end add grated cheese. As soon as bubbles appear on the surface of the béchamel, turn off the burner and cool the sauce. If desired, serve it with freshly chopped dill. Spice lovers can pepper the dish or season it with dried spices. Garlic will also be an excellent addition to the creamy sour cream sauce. Don't be afraid to experiment, sometimes it turns out to be very useful, but at the same time, do not deviate radically from the recipe. After all, professional chefs know better what ingredients are needed for a delicate béchamel and in what quantities it is better to add them. Remember, everything should be in moderation.

Sauce with lemon juice and yolks

Have you decided to surprise your loved ones with a new dish?Why not try an Italian recipe? We suggest making a delicious, filling and incredibly juicy lasagna. Of course, such a dish itself is very tasty, but if you pour it with a fragrant, delicate sauce, then the result will exceed even the wildest expectations. We have already looked at several options for lasagna sauce, but the following recipe is also very interesting and deserves attention. Thanks to the yolks, the dish has a light yellowish hue, and lemon makes it slightly sour. Ingredients:

• white flour - 30 grams
• a glass of warm milk
• not more than 40 grams of butter
• four grams of citric acid (you can replace it with freshly squeezed fruit juice)
• sea ​​salt
• two chicken yolks
• 110 milliliters of sour cream
• 30 grams of Russian or other hard cheese

Method of preparation:Agree, sometimes all sorts of situations happen in the kitchen: for example, having dared to master lasagna, the cook forgot to buy this or that product or there was not enough of one ingredient. In such cases, the main thing is not to panic, because everything can be fixed. Didn't calculate with sour cream? Then take cream, and instead of citric acid, regular fresh fruit will do - squeeze the juice out of it and add to the dish. In general, there should be no room for panic in the kitchen. Approach cooking wisely and responsibly. And now let's get back to sauces, because that's what we are talking about today. Put a piece of butter in a bowl with a thick bottom, put the dishes on low heat and wait until the product is completely melted. Now, using a fine sieve, sift white flour into the same container. We advise you not to be lazy and still carry out the above procedure, because then the wheat product will be saturated with air, evenly distributed in the bowl and will not form lumps. Thoroughly grind the ingredients, when the flour is browned, pour in the milk, add three grams of salt, stir again and leave the mixture to boil. Work with a spoon periodically to make the sauce more uniform. As soon as you see bubbles on its surface, add lemon juice or acid, and after a few minutes - sour cream and grated cheese. Wait until the béchamel is warm enough (almost boiling), then pour in the pre-whipped egg mass. Rub everything with a whisk, working from top to bottom. Ideally, you should get a fluffy but dense sauce with a sour taste. If you want to give it more piquancy, add a bay leaf, or better yet - dried basil, rosemary or, for example, oregano. Another aromatic ingredient that always benefits dishes is crushed garlic.

Tomato-milk sauce for lasagna in Italian

Today's recipes are dedicated to loversItalian cuisine. Everyone knows that this country has some of the most beautiful women, the most delicate wine and incredibly delicious food. Italians know how to eat right, and, mind you, they are all quite slim and cheerful people. Because, as the inhabitants of this sunny territory themselves say, everything should be approached with love and pleasure. Today we will learn how to cook a “soulful” sauce for lasagna, this time we will consider the intricacies of preparing a tomato-milk sauce with the beautiful name “béchamel”. Ingredients:

• sifted flour - 27 grams
• a piece of butter (you need 40 to 50 grams)
• 18 grams of fresh tomato puree (we recommend making it yourself)
• salt, spices - at the discretion of the hostess
• 740 milliliters of store milk of medium fat content

Method of preparation:Remember, if desired and necessary, almost any recipe can be simplified a little. This will save not only strength, but also precious time. For example, if we talk about this sauce, the housewife can always buy ready-made tomato puree or paste. Agree, it is quick and easy. But it is better to use fresh tomatoes, then the béchamel will be both healthier and tastier. The only nuance is that you will have to peel the tomatoes. To do this, make a shallow cut on top of each vegetable, then pour water over them alternately - first hot, then ice cold. Due to the sudden change in temperature, the skin will burst, and you can easily get rid of it. Having coped, grate the pulp of the tomatoes on the smallest grater. Drain some of the juice that forms from them, you will no longer need it. As a result, you will be left with a moderately thick, dense puree. Set it aside for a while, and heat up the saucepan yourself. Combine butter and flour, fry the ingredients over low heat. As soon as the wheat ingredient turns golden brown, pour milk into the pan. It is better to preheat the milk, and add it gradually, in a thin stream. Cook the future béchamel, stirring it regularly with a spoon. Make sure that no lumps form, and if necessary, rub them with a fork. After the sauce begins to boil, reduce the heat a little more, then add salt and, if necessary, pepper. After ten minutes, pour 25 milliliters of the milk mixture into a bowl with tomato puree. Stir the mixture vigorously and add it to the previous ingredients. As a result, when combined, the two liquids form a thick, reddish-orange sauce with a rich taste of fresh vegetables. It is considered universal and goes well with lasagne with almost any filling. For those who love spices, we recommend seasoning the dish with rosemary or basil. Italian cuisine is distinguished by an abundance of delicate, moderately aromatic seasonings. Everything in it is imbued with pleasure, bliss and simplicity. Cooking dishes according to the recipes of masters born in this country does not take much time. After all, a tasty dish does not necessarily have to be complicated or super original. We think that after reviewing several of the above recipes, you will be convinced of this from your own experience. So, we hope that these instructions will help make life tastier and easier. Any of the sauces listed will go well not only with lasagna, but also with other dishes.

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