Probably, there is not a single person who does notI heard about lasagne. This traditional Italian dish is usually prepared in the form of a rectangle or square, between the layers of a thin dough spread the filling: a variety of vegetables, minced meat, tomatoes, stew, grated cheese and much more. At the very end, the product is irrigated with an incredibly tender and fragrant béchamel sauce. It is about the latter that will be discussed today. We suggest to consider some of the most interesting options. Adherents of classical solutions for sure will like the traditional recipe of dairy sauce bechamel, and if you want to give pizagne lasagna, try making a sauce with tomatoes, nutmeg or cucumbers.

Dairy sauce classic

Today, to taste a piece of lasagna, notbe sure to go to an expensive restaurant and certainly not just for the sake of this fly to Italy. Thanks to professional chefs who share their secrets, now the recipe for this dish is available to every hostess. There are many fillings for lasagna, as well as options for gravy to it. Let's look at the classic recipe, which is traditionally served with a dish. Thanks to the milk and butter, the sauce turns out to be insanely delicate, and the nutmeg gives a special piquancy to it. 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

Cooking method: Many may think that making a bechamel is only possible by an experienced chef. This common misconception has absolutely no foundation. Having studied the recipe, you will see for yourself. So, first warm up the saucepan well, melt a piece of butter in it, and pour in the flour. Fry the wheat product for about three minutes with regular stirring. Once it has a light golden brown color, remove the dishes from the plate. Pour the milk into a small saucepan, heat it over low heat, then combine it with ground nutmeg. Thoroughly mix the sauce so that all the ingredients are dissolved, forming a homogeneous mass. Send it to the dishes with flour, at your discretion, pour a few pinch of salt. Cook on a minimal flame, actively working with a spoon. Note that you should not have lumps. As soon as the béchamel slightly thickens, remove it from the plate, cool and serve. Here you will see, the sauce will give lasagne an unforgettable taste.

Sauce with vegetables on broth

Life is a constant advance;refusing to develop their abilities, a person deliberately limits himself in growth. Of course, this rule applies not only to cooking, but also to all other spheres. Therefore, we offer to study and improve together, the following recipe is somewhat more complicated than the previous one, nevertheless is subject to everyone. You just need a little more products and time. As a result, you will get a gentle, thick, slightly sour sauce for lasagna. By the way, sour cream bechamel, which will be discussed, can also be served with dishes from meat, fish, cooked vegetables and pasta. Ingredients (based on 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

Cooking method: The taste of meat lasagna will play with more vivid colors, if you choose the correct sauce for it. We offer a very successful and simple recipe, which is ideal for an Italian dish. Preparation of béchamel sauce - this is the name of the dressing - will take fifteen minutes to complete, but the result ... you lick your fingers. So, let's start: first carefully remove the pith from the peppers, then cut the vegetables with thin straws, in the same way, cut the cucumbers. Attention, if they are bitter, be sure to pre-clean the products from the peel. Well, warm up the olive oil in a frying pan, pour the bell pepper into it, fry until it turns soft and rosy. The remaining liquid is poured into another saucepan. Washed and dried greens finely chopped with a knife, now put in a container for the blender cucumbers and peppers, turn on the device and well all crush. In a warm oil add the specified amount of flour, actively whip the mass with a whisk, make sure the lumps are dissolved. Cook the sauce on a low fire, as soon as it starts to boil, pour the broth into it with a thin stream. Periodically stir, then add the sour cream. Focusing on your own taste, if necessary, lightly salt the béchamel, and as soon as it thickens enough, add crushed herbs, garlic and vegetable mashed potatoes. Fans of spicy food can add to chilli sauce, cut into thin strips. By the way, the same recipe exists in yet another no less appetizing interpretation. The ingredients and the procedure of preparation are the same in both cases, only in the latter, instead of vegetable broth, take chicken or cooked from beef. The sauce will be more saturated and satisfying - this is exactly what you need for lasagna.

Mushroom bechamel with onion and nuts

We represent the ideal sauce for nourishing, meatlasagna - béchamel with fried mushrooms. Complemented with vegetables - onions and fresh, crushed garlic, - boiled in milk, it turns out to be incredibly fragrant, rich and very delicate. The piquancy of the dish is given by a grated nut, which is added to the individual discretion of the chef himself. 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 this or that recipe is subjected, are only for the benefit of 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

Cooking method: First, a short excursion into the basics of cooking. So, if you decided to make bechamel, teach, no matter what recipe you choose, if flour is included in it, be sure to sift the product. Subsequently, this will save you from a lengthy procedure for getting rid of lumps. In addition, do not be afraid to add dried, say, freshly ground black pepper, or fresh seasonings. A fragrant sauce will make the taste of any lasagna unforgettably piquant. When starting cooking, start by preparing the ingredients. To do this, rinse the mushrooms, swing them in a colander, then peel off the film and cut off the legs. This recipe assumes the use of champignons, but if there are none, replace them with another product. Bring the water to a boil, a little pouring it, pour whole mushrooms into the dishes. After about eight to ten minutes they will be ready, so remove the dishes from the fire, drain the excess broth, and leave the champignons cool. Peeled onion chop into thin semicircles, then in a sufficiently warmed sauté pan, melt the butter and fry in it a whole vegetable until a beautiful light golden hue appears. Place the mushrooms and garlic, cut with medium pieces, crushed with a special press. By the way, instead of fresh, you can use dried ingredient in granules. Periodically stir the food so that it does not burn, and do not make too much flame. Salt and pepper the mass to your taste. When vegetables become soft and change color, pour them into a blender and crush. The recipe for a gentle lasagna dressing has almost come to an end: in a small dish with a thick bottom, melt the butter, then after five minutes brown it flour. During cooking, rub the wheat product thoroughly with a fork so that the sauce leaves without lumps. Now here enter the warmed milk, pour it gradually, a thin stream. Reduce the flame of the burner and continue to bake the béchamel. When it becomes more homogeneous, pour into it a ground nutmeg, a pinch of salt, and also an onion-mushroom mass. Keep the dish on the stove for a few more minutes until it thickens. Stir the corolla several times and remove it to the side until it cools. Note that the sauce for lasagna is served in a separate bowl - a special sauce bowl, and then each guest adds it to his portion. For the aroma, we recommend completing the recipe with one more ingredient - fresh basil. Even two or three leaves will be enough to make the taste of the béchamel sauce even more intense.

Sour cream and cream sauce with cheese

Another recipe that is suitable forcooking appetizing sauce for lasagna, will like the fans of the cheese product. The ingredients necessary for the dish are available to everyone, so if you decide to arrange an evening of Italian cuisine, as the saying goes, welcome. Follow the instructions and you will be sure that it is not difficult to make a delicate creamy-creamed béchamel with eggs and cheese on your own, there would be a desire. 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

Cooking method: This recipe is even simpler than the previous ones, judge for yourself. So, first beat the homemade eggs with a fork, as soon as they form a homogeneous, slightly yellowish mixture, combine it with sour cream. Enter the cream here and sift the wheat flour through a fine sieve. At your own discretion, add the salt. Stir well the foods and put them on a minimal fire. Cook the sauce with constant stirring, throw a piece of butter into it. If you want, first melt the product in the microwave oven. As the heat begins, the mass begins to gradually thicken, at the very end, enter grated cheese into it. Once the béchamel appears on the surface, turn off the hotplate and cool the sauce. If desired, serve it with freshly dill. Lovers of spices can pepper the dish or season it with dried spices. Garlic is also an excellent addition to cream and sour cream sauce. Do not be afraid to experiment, sometimes it turns out to be very useful, but at the same time, do not deviate from the recipe. After all, professional chefs still know better what ingredients are needed for tender béchamel and how much they are better to add. Remember, there must be a measure in everything.

Sauce with lemon juice and yolks

Have you decided to surprise your family with a new dish? Why not try an Italian recipe? We offer you to make appetizing, filling and insanely juicy lasagna. Of course, such a dish in itself turns out very tasty, but if you pour it with a fragrant, gentle sauce, then the result will surpass even the most daring expectations. We have already considered several variants of the lasagna sauce, but the following recipe is also very interesting and deserves attention. Thanks to the yolks, the dish has a light yellowish tinge, and the lemon makes it slightly acidic. 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

Cooking method: Agree, sometimes in the kitchen there are all kinds of situations: for example, having dared to develop lasagna, the culinary forgot to buy this or that product or did not have enough of some ingredient. In such cases, the main thing is not to panic, because everything can be fixed. Not calculated with sour cream? Then take the cream, and instead of the citric acid the usual fresh fruit is suitable - squeeze the juice out of it and add it to the dish. In general, there should not be room for panic in the kitchen. Come to the preparation of food intelligently and responsibly. And now let's get back to the sauces, because they are talking about today. Put a piece of oil in a bowl with a thick bottom, put the dishes on a quiet fire and wait until the product completely melts. Now, using a fine strainer, in the same capacity sift white flour. We advise not to be lazy and still hold the above procedure, because then the wheat product will be saturated with air, evenly distributed in a bowl and does not form lumps. Thoroughly grind the ingredients when the flour is browned, pour the milk into it, put in three grams of salt, stir again and leave the mixture to boil. Periodically, use a spoon to make the sauce more homogeneous. 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 for the béchamel to warm up enough (practically boil), then pour the egg mass beforehand. Rub everything with a halo, working them from the top down. Ideally, you should get a magnificent, but dense sauce with sour taste. If you want to give it more piquancy, enter the bay leaf, or better - dried basil, rosemary or, for example, oregano. Another fragrant ingredient, which always benefits dishes, is crushed garlic.

Tomato-milk sauce for lasagna in Italian

Today's recipes are dedicated to amateursItalian cuisine. Everyone knows that in this country one of the most beautiful women, the most delicate wine and delicious food. Italians know how to eat right, while, mind you, they are all pretty 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 prepare a "spiritual" sauce for lasagna, this time we will consider the subtleties of preparation of a tomato-milk sauce with a beautiful name "beshamel". 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

Cooking method: Remember, if you want and need, almost any recipe can be slightly simplified. This will save not only strength, but also precious time. For example, if we talk about this sauce, the landlady can always buy a ready-made tomato puree or pasta. Agree, it's quick and easy. But it's better to use fresh tomatoes, then the béchamel will come out both more useful and tastier. The only nuance - you have to peel the tomatoes from the peel. To do this, make a shallow incision on top of each vegetable, then shave them alternately with water - first hot, then ice. Due to a sharp temperature drop, the skin will burst, and you can easily get rid of it. After coping, grate the flesh of tomatoes on the smallest grater. Part of the juice that has formed from them, merge, you will not need it any more. As a result, you will have a rather dense, firm mashed potatoes. For a while, take it out of the way, and you yourself will burn the saucepan. Combine the butter and flour in it, fry the products on minimum heat. As soon as the wheat ingredient becomes rosy, pour the milk into the dishes. The latter is best pre-heated, in addition, it should be added gradually, a thin stream. Cook the future béchamel, stirring regularly with a spoon. See that lumps do not form, if necessary, rub them with a fork. After the sauce starts to boil, reduce the flame of the burner a little more, then salt and, if necessary, pepper it. After ten minutes, pour 25 milliliters of milk mixture into a bowl with tomato puree. With active movements stir the mass and enter it to the previous ingredients. As a result, having combined, two liquids form a thick, reddish-orange sauce with a rich taste of fresh vegetables. It is considered universal and approaches to lasagne with almost any stuffing. Spice lovers are advised to fill the dish with rosemary or basil. Italian cuisine is characterized by an abundance of delicate, moderately flavored spices. In it everything is impregnated with pleasure, bliss and simplicity. Preparation of dishes based on the recipes of masters who were born in this country does not take much time. After all, delicious food does not have to be complicated or over-original. We think, having considered several of the above-described recipes, you will see this on your own experience. So, we hope that these instructions will help make life tastier and easier. Any of these sauces will suit not only to climbing, but also to other dishes.

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