Composition / ingredients
Step-by-step cooking
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Sheet dough is similar to noodle dough. Sift the flour through a sieve with a slide, add salt, make a recess at the very top. Pour eggs and water into the flour, into this recess. Knead the steep dough and let it lie for 25 minutes. You need to roll out the sheets as for noodles, thinly. If you are going to use the lasagna sheets later, dry them in the oven. Although it is better to freeze in the refrigerator.
The preparation of the sheets is over. Then the sheets need to be boiled (for the dish itself) for 5 minutes in water with the addition of 2 tablespoons of vegetable oil. So the sheets will not stick together.
For the lasagna itself, you need to pour each layer with sauce and spread the filling. Bake in the oven until cooked. If the bottom sheet of lasagna is not baked, then pre-boil the sheets until half-cooked.
That's how I beat my opponent. My husband enjoys eating lasagna at home and not only her.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
