Composition / ingredients
Step-by-step cooking
Step 1:
How to make lavash lasagna? First of all, prepare the bechamel sauce. Prepare the products.
Step 2:
Put the butter in a saucepan with a thick bottom and put it on a small fire. With constant stirring, melt the butter, but do not let it boil.
Step 3:
Add flour to the butter, stir them actively. Without ceasing to stir, fry the flour for a minute, until a light nutty flavor appears.
Step 4:
Pour milk into a saucepan in a thin stream. And again with constant stirring. The flour should completely disperse in the milk - dissolve. Add salt, pepper and nutmeg.
Step 5:
Cook the sauce over low heat until thickened. The finished sauce is either used immediately, or cover with a film so that it lies on the surface. Otherwise, the sauce will be covered with foam.
Step 6:
Next, prepare the bolognese sauce. Prepare the products for him. You can use any minced meat - beef, pork or chicken. As a tomato sauce, I always take crushed tomato pulp. Traditional spices for lasagna are herbs of Italian cuisine.
Step 7:
Peel the onion and cut into small cubes.
Step 8:
Wash the carrots well, peel and cut into small cubes.
Step 9:
Heat the frying pan, pour oil into it. Lay out the onion and carrot. Fry the vegetables for 5 minutes.
Step 10:
Add minced meat to the vegetables, mix.
Step 11:
Pour in the tomato sauce, add salt and spices. Simmer the sauce under the lid for about 30 minutes.
Step 12:
Left to collect lasagna. Lavash will need thin and fresh. Cheese is the one that goes for pizza, a piece.
Step 13:
Grate the mozzarella on a coarse grater.
Step 14:
Take a lasagna mold. Lay the pita bread on the bottom so that its edges cover the sides of the mold. Lay out part of the bolognese sauce. Level it with an even layer.
Step 15:
Put the bechamel sauce on the meat, about three tablespoons. Smear it.
Step 16:
Sprinkle everything with a thin layer of cheese. Take about one-fourth of the total amount of cheese. Cut the pita bread into rectangles according to the size of the shape. Cover the first layer of filling with a sheet of pita bread. And repeat the layers - minced meat, bechamel, cheese. Again a sheet of pita bread, minced meat, bechamel, cheese. My form is 23 * 18 cm in size, so many products were enough for me for three layers.
Step 17:
At the end, turn up the edges of the pita bread, covering the filling. Put another sheet of pita bread on top - it will turn out very carefully, and nothing will leak out when baking.
Step 18:
Sprinkle the remaining mozzarella on top of the lasagna.
Step 19:
Decorate the top of the lasagna with vegetables - I used arugula, parsley, celery, onion, cherry tomatoes, olives and sesame. Show your imagination.
Step 20:
Put the lasagna pan in the oven, preheated to 190 ° C, for 15 minutes. The cheese on top should melt. There is no need to keep it longer - the filling is completely ready. Serve the finished lasagna immediately on the table.
I often cook lasagna, I know what it tastes like, and I say with confidence that lavash lasagna is in no way inferior to the usual one. I hardly noticed the difference. Very tasty!
Now a very fashionable theme is the art decoration of dishes - bread, casseroles, climbing. A great idea for a festive table - beautiful and not hackneyed!
How to choose the right pita bread? First of all, look at the date of manufacture on the package. Do not take expired pastries. Fresh pita bread should have a pleasant smell. Take a good look so that there are no stains and signs of mold on it.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Caloric content of products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 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
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Olives - 166 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Armenian lavash - 236 kcal/100g
- Lavash - 277 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Mozzarella - 280 kcal/100g
- Hot tomato sauce - 99 kcal/100g
- Nutmeg - 556 kcal/100g
