Lasagna. The recipe is a classic one made from pita bread with minced meat, pasta, zucchini, puff pastry, potatoes, chicken and mushrooms. Step by step with photos at home

Prepared by: Galate

12/20/2014 Cooking time: 1 hour 0 minutes

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Lasagna made with puff pastry is even tastier than lasagna made with classic flat sheets of noodles. This lasagna can be prepared almost in a hurry if you have minced meat, grated cheese and mushrooms on hand.

Nationality of lasagna

The dish originated in Italy, although the word itself comes from Greek and means “hot plates” or “pot oven.” It is also known that a little later the word was borrowed by the Romans, and in translation it sounded like “a certain container for preparing food.” The inhabitants of Italy a little later used the word to designate a dish that is now familiar as lasagna.

However, in addition to Italy, residents of England and Scandinavia also claimed the right to be called innovators in the preparation of pasta.

Even in Viking times, the population was well aware of a dish called “langkake”, which consisted of bread cakes soaked in cheese and meat sauce. The British, in turn, stated that even during the reign of King Richard II there was a dish “loseins”, which in its composition was very similar to modern lasagna.

Classic lasagna recipe: composition, calorie content, cooking technology

Lasagna, the recipe for which is given later in the article, is served in portions. The classic, also the most common, recipe includes bolognese sauce and bechamel sauce. To create the filling, you can use minced meat, vegetables or mushrooms, and for the top - any grated cheese. Chefs from Italy usually use Parmesan cheese.

The dough is made from the same type of flour as for pasta. You can make it yourself or buy it at any shopping center.

Products:

sheets – 250 g;
minced meat – 0.5 kg;
flour – 40 g;
milk – 350 ml;
tomatoes – 0.5 kg;
cheese – 250 g;
oregano – 1 tsp;
onion – 1 pc.;
carrots – 1 pc.;
butter – 25 g;
garlic – 2 teeth;
tomato paste – 1 tbsp.

Classic lasagna recipe

To prepare classic lasagna, start by peeling the vegetables:

According to the recipe, you need to finely chop the onion, chop the carrots using a grater, cut the tomatoes into cubes, and finely grind the garlic using a garlic mince.
Then all the prepared ingredients should be simmered in a frying pan in the following order: onions, carrots for about 5 minutes, then prepared minced meat (seasonings optional) - this will take 10 minutes.
Tomatoes and garlic should be added to existing products. Simmer for some more time.
Now you should prepare the baking dish. Its bottom must be coated with vegetable oil, and then lightly moistened with bechamel sauce.
After this, lay out the sheets stuffed with the prepared filling, pour the bechamel sauce over the dish and decorate the top with pieces of mozzarella. In this order you need to alternate layers.

Cook the food in the oven until golden brown, about 35 minutes.

Nutritional value of the dish:

Calories:	170 kcal
Proteins:	9 g
Fats:	10.8 g
Carbohydrates:	10.2 g

Assembling lasagna

It is based on the principle of a layer cake.

Grease a deep form with bechamel sauce, place a layer of dough, bolognese sauce, bechamel on top and cover everything with cheese. We repeat the procedure until all the products are gone. For the inner layers we use soft cheeses, for the top last - hard varieties.

After this, you can put the dish in the oven. If for some reason you are worried that the dough sheets will not bake, cover the top of the pan with foil and remove it about 15 minutes before cooking to get a golden cheese crust on top.

Recipe for Bechamel sauce for lasagna

Lasagna, the recipe for which was located above in the article, can delight you with its fullness of taste only if the dish is properly served with bechamel sauce.

Recipe for Bechamel sauce for lasagna

Components:

milk – 900 ml;
butter – 90 g;
flour – 90 g;

Stages of creating the sauce:

To prepare the sauce, you need to heat the butter in a separate container. Next, pour in the flour and continue to fry, stirring for several minutes.
Pour boiling milk into the prepared mixture, bring to a boil, then simmer for 5 minutes.
Season to taste with prepared seasonings, place a small stick of butter inside the container and cover tightly with a lid.

Lasagna with minced meat and cheese

Using this recipe, you can get a rather appetizing and aromatic lasagna, feeding the entire household using the proposed set of products.

Lasagna with minced meat and cheese

Components:

sheets – 200 g;
cheese – 400 g;
milk – 750 ml;
minced meat – 900 g;
tomatoes – 0.5 kg;
onions – 2 pcs.;
carrots – 1 pc.

Chop the garlic and onion, grate the carrots using a medium grater. Grind the tomatoes using a blender. Prepared vegetables must be stewed in a frying pan, then add minced meat, pepper and salt to taste. If desired, the filling is flavored with aromatic spices.

In a prepared baking sheet, pre-greased with oil, you should place lasagna sheets one by one, each of which should be filled with minced meat, poured with sauce and sprinkled with a layer of chopped cheese. Lasagna, the recipe for which is described above in the article, is cooked in the oven for half an hour at 200 °C.

Features of the dish and cooking technology

The great advantage of this dish is its guaranteed excellent taste, as well as its simple cooking technology, which even beginners can master. According to its historical origin, lasagna belongs to Greek cuisine, but now it is always associated exclusively with Italy. In order to prepare lasagna at home, you need to stock up on all the ingredients in advance and study the intricacies of this matter.

To do this you will need special sheets like pasta. Before cooking, they must be boiled in water until half cooked. Detailed instructions will help you accurately calculate the time; lasagne sheets usually need to be cooked for no more than two minutes, after which they need to be dried a little. Certain types of such dough can be prepared independently, but only from durum wheat flour, otherwise the effect will not be the same.

In general, classic lasagna is essentially a meat casserole in which layers of thin dough alternate with minced meat and mushrooms, and then everything is poured with a special sauce and then baked in the oven. A mandatory attribute is Parmesan cheese, without which it is difficult to achieve real taste. The filling can be modified to suit your taste; you don’t have to use meat; you can make a vegetarian version of this dish. The best lasagna recipes, as well as detailed technology, are given below.

How to make lasagna dough

You can easily purchase ready-made sheets in large supermarkets or stores, but those prepared with your own hands are no worse, according to reviews. The only difficulty is that the dough is very steep, which means rolling it thin will be very difficult. There are even special household machines for rolling out sheets, but such a purchase will significantly increase costs, which is not always acceptable. The product calculation is taken to yield approximately four sheets. Depending on the size of the baking dish, you can vary the consumption.

Required ingredients:

flour (durum varieties) - 500 grams;
eggs - 2 pieces;
vegetable (olive oil) - 0.5 tablespoon;
some cold water;
a pinch of salt.

How to cook:

Sift the flour onto the table.
Add salt, butter, eggs.
Knead the stiff dough.
If you can't knead well, you can add a little water.
The finished dough should not stick to your hands.
Leave it for about half an hour, and during this time start filling.

Further steps are to properly roll out the thin sheets. For a given portion you will only get four sheets, so it is better to immediately divide the dough into equal pieces. It is necessary to roll out to a thin, no more than 1.5 mm rectangular layer (a baking container is used as a sample). The sheets are made visually attractive by trimming the excess edge, but these pieces are also used in cooking - they can be used to rearrange the layers among the filling.

It is better to make lasagne dough with your own hands, then it will be tender and soft, but before use, the sheets are also boiled in water with added salt for no more than two minutes. After this, you can start preparing the dish itself.

Making bechamel sauce

This important nuance is of great importance. Usually the well-known bechamel lasagne sauce is used, which is easy to prepare at home.

Required ingredients:

milk - 2.5 cups;
flour - 0.5 cups;
butter - 4 tablespoons;
small onion;
a little salt and pepper.

How to cook:

Boil the milk.
Add chopped onion.
Cool and strain.
Melt butter in a frying pan.
Add flour, stirring constantly.
When the flour turns golden, add milk in a thin stream.
Add salt and pepper and cook for 20 minutes.
Refrigerate sauce before using.

The bechamel sauce for lasagna prepared according to this recipe has a delicate taste, it perfectly helps convey the specifics of Italian cuisine. If desired, you can expand the list of spices used, experimenting with new tastes.

Lasagna with chicken, cottage cheese and mushrooms

An exquisite Italian dish can be prepared with cottage cheese, mushrooms and chicken.

Lasagna with chicken, cottage cheese and mushrooms

Components:

lasagna sheets – 200 g;
chicken breast – 750 g;
cottage cheese – 350 g;
onion – 150 g;
mushrooms – 250 g;
tomato. pasta – 160 g;
egg – 1 pc.;
greens - a sprig;
cheese – 300 g.

You should start preparing the dish with the filling:

Mushrooms need to be cut into halves and fried in a frying pan along with chopped onions.
Then add chicken to the stewed mushrooms, salt and pepper everything to taste.
The greens need to be washed and chopped. Next, pour it along with the tomato paste into the prepared filling, which must be simmered for a quarter of an hour.
You will need cottage cheese to prepare the sauce. Chop it with a fork, add cheese, herbs, salt, pepper, and 1 egg.

The next stage is the formation of lasagna:

Place the meat filling, leaf, curd sauce one by one on a baking sheet and sprinkle everything with grated cheese.
You need to repeat the layers a couple of times.
After this, the future lasagne must be covered with foil and placed in the oven for half an hour. D
Then remove the foil and bake for another 10 minutes.

How to make colored dough

Colored lasagna dough has a specific taste because chopped herbs are added to it. We can say that it is not for everyone and will probably be of more interest to picky little gourmets.

Components:

Coarse flour – 450 g;
Spinach – 65 g;
Egg – 4 pcs.;
Olive oil – 200 ml;
Salt - to taste;
Water – 100 ml.

Preparation: 1.5 hours.

Calorie content: 198 Kcal/100 g.

We wash the spinach, place it in a blender glass and grind it into a mushy mass. Re-sow the flour and leave it in a heap on the table. Beat the eggs with water and salt.

Pour the liquid mixture into a small well in the flour, add spinach and olive oil a little at a time. Knead soft dough. Try to distribute the greens evenly so that the color is uniform and without gaps.

Cover with wet gauze and leave for twenty minutes. We divide it into seven equal parts, roll it out, dry it and prepare lasagna.

When preparing this dough, it is very important to completely chop the spinach so that no whole pieces remain, otherwise it will not be possible to knead it homogeneously.

You can make the dough colored using boiled beets - grate them and squeeze the juice into the dough. You can use tomato paste or turmeric. Any of the components goes well with the taste of the dish.

Lasagna with mushrooms and cheese

Lasagna, the recipe for which is quite simple, is perfect for vegetarians. The sheets for the Italian dish can be boiled in advance or used raw, seasoned with plenty of sauce.

Lasagna with mushrooms and cheese

Components:

lasagne sheets – 220 g;
mushrooms – 400 g;
milk – 350 ml;
flour – 2 tbsp;
cheese – 250 g;
onion – 1 pc.;
garlic – 2 teeth;
butter – 100 g.

You need to start preparing the dish by processing the champignons. They should be washed and cut into four pieces. Finely chop the onion and garlic, chop the cheese using a grater.

Place mushrooms in a preheated frying pan, then onions and garlic. To prepare the sauce, you need to heat the butter in a small container, then pour the flour inside, mix the contents, then pour in the milk and bring the sauce to a boil. Mix thoroughly to obtain a homogeneous consistency in the form of low-fat sour cream. Season with spices to taste.

Place a small amount of champignons on a greased baking sheet, season them with the prepared sauce, place a sheet of lasagne on top and pour over the sauce again. Do this procedure several times. Sprinkle the top of the Italian dish with grated cheese. Prepare lasagna in the oven at 200 ℃ for 35 minutes.

Lasagna recipes with minced meat

At its core, lasagna is a casserole made from unleavened or puff pastry with minced meat. All this needs to be poured with sauce and baked in the oven. As you understand, this dish could have been invented in any corner of the world. Currently, two countries lay claim to authorship: Italy and Greece. There are dozens of variations on the theme of this dish, and any recipe with any filling and dough will definitely be delicious.

A little about the intricacies of cooking

Professional chefs never get hung up on following recipes exactly. After all, any change - they added a different type of meat, put in the wrong brand of cheese, replaced meat with fish - someone somewhere must have already introduced it “from the greats” into the annals of cooking. And such lasagna will simply be called differently, for example, Neapolitan, Greek, “lazy” and so on.

You can prepare this dish from the following types of dough:

fresh (dumplings)
puff pastry without yeast
from thick (pencil-sized) pasta (ideally Buctani, Ziti varieties)

Bolognese sauce is traditionally used as a filling. But you can safely make a dish with minced beef, pork, chicken or even fish. Low-fat beef stew will also work. Well, you can even invent your own sauce instead of the traditional Bechamel.

Recipe No. 1. Italian classic version

Pasta sheets, Bechamel sauce and Bolognese sauce are the trick. All that remains is to learn how to cook them and combine them for baking in the oven.

For 4 people we will need:

ready-made lasagna sheets - 200 gr.
minced beef - 200 gr. (in this case, you can go a little overboard with minced meat)
tomatoes - 120–150 gr. (a little more is possible, excess moisture will evaporate)
onion - 1 pc.
carrots - 1 pc.
garlic clove - 1 pc.
rosemary - 1 sprig (or a pinch of dried)
Parmesan cheese - about 100 gr.
salt, pepper - to taste
olive oil - about 25 gr.
red wine - 0.5 cups (can be added as desired)

For the Bechamel sauce

butter - 40 gr.
flour - 40 gr.
milk - 0.5 liters
salt, pepper to taste

Cooking steps

Cut the onion into small cubes, grate the carrots on a fine grater.
Peel the tomatoes and chop them finely (you can chop them in a blender).
Heat olive (or other vegetable) oil in a frying pan.
First, add the onion, wait until it becomes very light and begins to brown. Throw in garlic.
Add carrots and fry.

Important: the carrots must be stirred constantly, otherwise they will absorb little of it and burn.

Add the minced meat and fry it until half cooked.
Add tomato puree. We take out the garlic. Throw in a sprig of rosemary.

Recommendation: you can add about 150 ml to the sauce. dry red wine. The dish will acquire a more refined taste.

We wait until the liquid has mostly evaporated. Let's take out the rosemary. Set the frying pan aside. The sauce should be crumbly, juicy, but without excess water.
We make Bechamel. To do this, first melt the butter over low heat in a high frying pan (don’t let it burn), add the flour and mix thoroughly. After this, pour in the milk and, constantly stirring with a whisk, ensure that there are no lumps. The mixture should boil down by at least 1/3.
Assemble the lasagna: a layer of Bechamel on the bottom, sheets of pasta, Bechamel, minced Bolognese, grated cheese. Then we repeat everything 2-4 more times. We make the last layer like this: pasta sheets, minced meat, sauce, cheese.
We put our dish with minced meat in the oven at a temperature of 180°C, “lower heat” mode and bake for 20–25 minutes.
For the last 5 minutes, turn on the “top heat” to brown the dish and evaporate excess liquid.

Tip: the last step (11) may not be required: if the dish is already browned in the oven, you can take it out right away.

Recipe No. 2. Neapolitan Italian version

Neapolitans are famous for their insularity in cooking, so their lasagna is very different from the standard Italian one. They suggest a recipe with ham, but you can use other fillings.

We need the following ingredients:

lasagne sheets - 500 gr.
mozzarella - 200 gr.
provolone cheese - 200 gr. (can be replaced with any low-fat cow's milk)
olive oil

For the meat sauce

boiled ham - 600 gr.
large onion - 1 pc.
red bell pepper - 1 pc.
carrots - 1 pc.
tomatoes - 1 kg. (Yes Yes!)
dry/semi-dry red wine - 0.25 l.
salt, pepper, bay leaf, thyme - to taste
sugar - 1 teaspoon
vegetable broth - 50 ml.
tomato paste (ketchup) - 1 teaspoon
olive oil for frying

Ground meat

Vienna sausages (you can servelat and even dry-cured sausage) - 300 gr.
cottage cheese (preferably unsweetened curd paste or ricotta-type cheese) - 0.5 kg.
spinach - 1 bunch (about 150 gr.)
salt and black pepper to taste

Recipe No. 3. Greek version of Pastitsio

The Greeks, unlike the Italians, for their lasagna do not use thin, narrow sheets, but something like thick, long pasta (you can find them in the store under the brand name Buctani, Ziti.). So the appearance of the dish changes somewhat. There are some other features of cooking this wonderful and satisfying casserole in the oven.

You will need:

lasagna pasta - 500 gr.

Advice: if you don’t want to buy an expensive Greek product, buy domestic pasta made from durum wheat. Believe me, the casserole will not suffer from this in any way.

egg whites - 3 pcs.
grated hard sheep cheese (in the native Kefalotiri recipe) - 50 gr.
olive oil

For the meat sauce

minced meat - 800 gr.
large onions - 1 pc.
garlic - 2 cloves
tomatoes - 450 gr.
dry white wine - 100 gr.
olive oil
rosemary - 1 sprig
salt, pepper, a couple of bay leaves

For the milk sauce

milk - 0.75 liters
flour - 5 tablespoons
hard sheep cheese - 180 gr.
butter - 100 gr.
yolks - 3 pcs.
nutmeg powder and black pepper - to taste

Cooking stage

Finely chop the onion, fry it in oil, add crushed garlic.
Add the minced meat and fry it lightly for about 10 minutes. Pour in the wine.
After 5 minutes, add spices, peeled tomato paste, and a sprig of rosemary.
Fry for about half an hour until the sauce has lost most of the liquid. It should become juicy, with a consistency similar to thick sour cream. Remove rosemary.
Make Bechamel sauce for Greek lasagna, as in step 8 of step 1 of the recipe.
Remove from heat, add cheese, mix thoroughly, let cool slightly (up to 70 degrees), add yolks one at a time, breaking each one thoroughly. Add spices.
Boil the pasta until semi-solid.
Drain the water, add a spoonful of olive oil, grated cheese, egg whites one at a time, kneading each thoroughly.
In a greased bowl, assemble the lasagna: a thick layer of pasta (slightly less than half of the available amount), then a meat layer, then again pasta, then Bechamel.
Bake in the oven at 180°C for 35–40 minutes in the “bottom heat” mode. After this, the dish cannot be removed from the mold and cut for about 40 minutes - the layers will settle and finally set.

Greetings from the Mediterranean

This is a great dish for holiday dinners and everyday meals. In fact, despite the number of steps, everything is done very quickly.

As fillings in the Mediterranean, where the dish originates, today they use not only Bolognese, but also various combinations of products: eggplant and cheese; spinach, tomatoes and cheese; tuna with mushrooms and cheese and so on.

So you can safely experiment with your lasagna recipe and get a new, surprisingly tasty dish every time.

(1 , 5,00 out of 5)

Source: https://edaizduhovki.ru/mjasnye-bljuda/recepty-lazani-s-farshem.html

Jamie Oliver's Spinach Lasagna

The presented recipe was taken from the magazine of a famous chef, restaurateur from England, who became the author of popular books about cooking and healthy eating.

Components:

lasagna sheets – 16 pcs.;
milk – 450 ml;
butter – 40 g;
flour – 2 tbsp;
spinach – 350 g;
ricotta – 250 g;
cheese – 80 g;
seasonings - to taste.

You should start preparing lasagna by preparing the spinach. If it was frozen, it must be thawed and simmered for a few minutes. Then add ricotta to the spinach and lightly salt. To prepare the sauce, you need to heat the butter in a separate container, then pour the flour into it and fry for about a minute.

Next add milk and seasonings to taste. Mix everything thoroughly and simmer for 5 minutes until completely thickened. The recipe calls for immersing lasagna sheets in hot water and letting them sit for a few minutes. Coat the baking sheet with butter, then place 4-6 sheets on the bottom.

Next, they need to be coated with sauce, and half of the prepared filling should be placed on top of them. Repeat the steps and pour the remaining sauce with grated cheese onto the top layer of lasagna. Place the lasagna in the oven. It will take about 35 minutes to prepare the dish at 200 ℃.

Lasagna with chicken breast and cheese

Lasagna with chicken breast and cheese is cooked in the oven for 45 minutes, after which it must be allowed to stand and served warm. In appearance, the dish resembles a multi-layer casserole filled with cheese sauce.

Lasagna with chicken breast and cheese

Products:

chicken breast – 300 g;
lasagne sheets – 6 pcs.;
cheese – 250 g;
butter – 10 g;
milk – 400 ml;
carrots – 1 pc.;
celery – 1 pc.;
garlic - 3 teeth.

Boil the chicken breast and separate it into fibers. Chop the carrots and celery, then mix with the chicken. Heat the oil in a saucepan, add a little cheese, garlic, milk and pepper. Stir thoroughly until the cheese is completely dissolved.

Grease a baking tray with butter, then lay out the prepared ingredients layer by layer in the following sequence: leaves, filling, grated cheese. Do this 2 times. Pour the prepared sauce over the top. The dish is prepared for about 30 minutes at 200 ℃.

Lasagna dough with eggs and water

To make the best lasagna dough, use whole wheat flour rather than soft flour. When kneading, whole grain flour swells more, so the dough from it turns out more dense, which is especially important for making lasagna. In addition, whole grain flour has a richer taste, and products made from it acquire a pleasant yellowish tint rather than white. It is believed that this flour is healthier than premium flour because it contains the shell of grain crops, rich in fiber and vitamins E and B.

Ingredients:

Whole grain flour – 300 gr.
Chicken eggs – 2-3 pcs.
Water – 100 ml.
Salt – a pinch.

Cooking process:

Sift the flour through a sieve onto the work surface of the table and add salt.
Make a hole in the slide, crack in the eggs and pour in the water.
Knead the stiff dough gradually, working first with a fork and then with your hands.
Once the dough is formed into a ball, knead it until it becomes smooth and easily comes away from the table and from your hands. The entire kneading process takes at least 15 minutes.
Next, cover the dough with cling film (or place it in a bowl with a lid).
To allow the dough to rest, place it in the refrigerator for 30-60 minutes.
Roll out the dough, dividing it into several parts. Roll out each part gradually with a rolling pin into a very thin layer (1-2 mm).
Then cut each layer into portioned rectangles (based on the size of your baking dish).
Let the rectangles lie on the table for 1 hour and dry; there is no need to cover them.
Then boil each rectangle in boiling water for 2-3 minutes and place them on a dish with a slotted spoon.
Immediately assemble the lasagna from dough, filling and sauce. Sprinkle the dish with grated cheese and bake in the oven until done.

Bon appetit!

Tip: to prevent the lasagna from falling apart when finished, each layer of dough in the mold should be placed crosswise in relation to each other. This method of laying the dough will allow the lasagna to remain strong after baking, and it can be easily cut into even pieces of any size.

Lasagna with pumpkin, cheese and nuts

An unusual vegetable combination creates a truly exquisite dish. The original lasagna will provide a delicious and unforgettable evening for the whole family.

Lasagna with pumpkin, cheese and nuts

Components:

sheets – 12 pcs.;
cheese – 250 g;
milk – 400 ml;
pumpkin – 450 g;
nuts – 45 g;
butter – 30 g;
flour - 2 tbsp.

You should start preparing the dish with the filling:

To do this, wash, peel and grate the pumpkin using a coarse grater.
Grind the cheese using a grater.

To prepare the sauce, heat the milk in a saucepan, melt the butter in a frying pan, and then fry the flour in it. After this, pour milk into the butter, and stirring constantly, season with seasonings to taste. Heat for about 4 minutes more. Place lasagna in layers on a greased baking sheet.

Sprinkle a little sauce on the bottom, then put a couple of leaves, carefully place the pumpkin filling, sprinkle with toasted chopped nuts, pour over the sauce and garnish with grated cheese. This procedure must be repeated a couple of times, after which place the dish in the oven and bake for half an hour at a temperature of 180 ℃.

Jamie Oliver's Eggplant Lasagne

A popular chef from England recommends making eggplant lasagna. The dish is rich in aromas and has a unique taste. Lasagna should be served when it turns golden brown and begins to bubble.

Jamie Oliver's Eggplant Lasagne

Components:

eggplants – 3 pcs.;
lasagna – 6 sheets;
garlic – 2 teeth;
cheese – 300 g;
pickled tomatoes – 6 pcs.;
greenery - a sprig.

You should start preparing the dish by preparing the filling:

The eggplants must be washed, peeled, the pulp crushed and cut into pieces.
After which they are steamed for about half an hour.
Grind the cheese using a grater.

Peel the garlic, cut into petals and simmer in a frying pan in olive oil. Then add tomatoes to the contents and simmer for another 10 minutes. Finally, season the sauce with spices to taste.

Place eggplants with sauce, grated cheese and sheets in layers on a greased baking sheet. Lay the layers in this order several more times. Sprinkle the top of the dish with cheese and garnish with basil leaves. Bake the dish in the oven for about half an hour.

Lasagna with chicken and broccoli

The dish turns out very tender and light. And thanks to the cream included in the sauce, it is also spicy and appetizing.

Lasagna with chicken and broccoli

Components:

lasagna sheets – 10 pcs.;
chicken breast – 500 g;
butter – 60 g;
garlic – 3 teeth;
heavy cream – 500 g;
broccoli – 450 g;

You should start cooking by preparing the ingredients. To do this you should:

fry and chop chicken breast;
wash and cut broccoli;
grate the cheese and cut the garlic into petals.

In a heated frying pan, simmer the garlic, pour in the cream and bring the contents to a boil. Then add 3 parts of grated cheese and continue cooking, stirring thoroughly until the mixture thickens.

Coat a baking tray with the prepared cream sauce, then place sheets on the bottom, then a layer of chicken and grated cheese. Pour the sauce over all this and repeat the steps step by step until all the ingredients are gone. Bake lasagna for about half an hour at 200 ℃ until golden brown.

Lasagna with pasta

The difference between this appetizing dish is that instead of the usual lasagna leaves, which can be purchased in every shopping center or made independently, pasta is used.

Lasagna with pasta

Components:

minced meat – 600 g;
tomatoes – 2 pcs.;
pasta – 600 g;
cheese – 220 g;
milk – 450 ml;
carrots – 1 pc.;
pepper – 1 pc.;
onion – 1 pc.;
butter – 120 g;
garlic – 3 teeth;

You need to start preparing the dish by preparing the sauce. To do this, you need to heat the butter in a separate container, pour in the flour and fry the mixture, stirring for several minutes. Next, add milk to the container and continue stirring, cook for another 5 minutes, until the sauce thickens. If desired, the sauce can be seasoned to taste.

To prepare the filling, you need to take care of the available vegetables:

To do this, wash and peel the onions and carrots.
Then finely chop the onion and grate the carrots.
Peel and chop the garlic.
Wash the pepper, remove the core and cut into small slices.
Wash the tomato, remove the skin and chop.
After this, simmer the onions, carrots, peppers and garlic in a heated frying pan.
At the end of sauteing, add minced meat to the vegetables and simmer the resulting mass for a few more minutes.
Next, add the tomato to the prepared filling, add salt, season and simmer the entire contents for a few more minutes.
In a separate pan, boil the pasta, which in a pre-prepared form, coated with oil, will serve as the first layer of the dish.
After which there will be a layer of minced meat, cheese and again pasta. This procedure should be repeated several times.
The action must be completed by pouring the sauce.
Sprinkle the top of the lasagna with grated cheese.

Place the mold in a heated oven and bake for half an hour at a temperature of 200 ℃.

Lasagna at home: recipes with photos

Lasagna is popular and loved all over the world. The dish consists of plates of pasta dough soaked in white bechamel sauce, between which there is a filling of a variety of ingredients.

Ingredients:

Raw chicken eggs – 4 pcs.
Flour of different types (whole grain and other varieties) - 350 g each
Olive oil – 20 ml
Cold water – 120 ml
Salt - one pinch

Cooking instructions:

You can purchase commercially produced lasagna plates, but professional chefs recommend making the plates yourself, because they are easy to make and the resulting product will be more tender and tasty.
You can knead the dough using dumpling dough technology: pour a heap of flour onto the table, break all the raw eggs into the middle, sprinkle with salt and pour in olive oil. Knead using raking movements from the sides inward.
Knead the dough, gradually adding more and more flour of each type.
The mixture should become elastic and tight. This way, when cooking, the dough will not swell and spread out like dumplings.
Sprinkle the dough with flour and wrap in cellophane film. Place in the refrigerator for an hour.
Take the “rested” dough out of the cellophane and roll it into a long hose.
Cut into equal pieces. Roll each into a layer up to two millimeters thick. Trim the edges to make even squares and identical rectangles. This will create the shape that the entire lasagna will take after baking in the oven.

Preparing lasagne sheets

Cooking the sheets is quite simple. And yet there are some secrets. You can't overexpose! It’s good if the layers remain a little hard so that they have the opportunity to finish cooking directly in the oven. This method is called “al danye”, which translates as “by the tooth”.
To boil water. Add a little salt.
Pour olive oil onto the surface of the water to prevent the pasta from sticking.
Place the rolled sheets one by one into boiling water. Cook in small batches to avoid sticking together.
You can stir the sheets in water with a wooden or soft silicone spatula so as not to tear them.
Remove from water and place separately on flat surfaces.

Lasagna toppings

The cook is not limited in his choice of filling. There is complete scope for imagination and culinary creativity. You can and should improvise at home!

Meat filling

You can use any minced meat or sausage products. It is recommended to add onions and any seasonal vegetables to taste. Fry the ingredients together, then simmer a little, moisten with tomato sauce or ripe tomatoes. An interesting option is mixed chicken and beef mince with pineapple pieces.

Seafood filling

Preparation does not require much hassle. It is necessary to combine boiled shrimp tails, peeled squid, etc. Simmer the seafood a little in cream. Chopped parsley and spinach will enhance the flavor palette.

Mushroom filling

Champignons, porcini mushrooms, boletus mushrooms, honey mushrooms and other tasty mushrooms are well suited for the filling. A combination of vegetables such as eggplant, pepper, tomato, onion and celery also makes an ideal filling.

Mushrooms must be boiled for 20 minutes before frying in water.

Fry vegetables and/or mushrooms and simmer a little under the lid with tomato paste.

The green vegetable filling is made from finely chopped fresh spinach, parsley and white zucchini, stewed in cream or béchamel sauce.

Other types of fillings

In Italy, lasagna with a single ingredient - cheese filling - is popular. Just sheets of dough, bechamel and a lot of cheese. Sticky, aromatic, appetizing!

Sweet lasagna is also often prepared. And fresh or frozen fruits, berries of all kinds (without seeds) and any types of nuts are ideal for them.

There is no need to pre-boil or stew berries or fruits. It is enough to spread them between layers coated with unsalted bechamel sauce and send the dish to the oven.

Sweet lasagnas are often decorated with whipped cream or grated chocolate chips.

Bechamel - an all-time classic

Bechamel

Lasagna and bechamel are an ideal pair, which without each other will simply fall apart into a set of products.

Each sheet must be coated well and soaked in white sauce. This way the lasagna will gain juiciness and richness.

The classic sauce is prepared in a few minutes.

Preparation step by step:

Heat the butter. in a saucepan on medium heat.
Fry the sifted flour on it for one to two minutes.
Pour in the milk in a very small stream, stirring the mixture with a spoon.
Whisk continuously and cook for about a minute.
Once it starts to thicken, add pepper and salt.
The sauce has become too thick - dilute with milk or water (about 100 ml).
Stir and cook for no more than a minute.

Traditional lasagne recipe

Traditional lasagna

It is necessary to cook lasagna in a heat-resistant container in which the dough will not burn or fry, and the heat will remain for a long time and the high temperature will be maintained evenly. Ceramic molds or fireproof glass dishes are suitable.

How to cook

Cook homemade sheets until half cooked. There is no need to boil purchased dried sheets.
Finely chop the peeled onion, wash the tomatoes and chop them. Grate the cheese. Peel and press the garlic.
Fry the onion in a wok or deep frying pan.
Place all the minced meat on it and season with spices. Reduce heat to low for no longer than ten to twelve minutes.
Pour tomato puree into the minced meat. Add chopped tomatoes and garlic. Cover with a lid and leave to simmer for the same amount of time. Add salt to your taste.
Prepare the bechamel, cover with a lid to let it sit and thicken a little.
Spread vegetable oil along the bottom of the pan (even in a glass pan), pour in a spoonful of sauce and place the first sheet of lasagne.
Pour a layer of béchamel sauce over the entire surface, leaving no corner uncovered (otherwise it will not moisten and soften). Spread a layer of filling on top and sprinkle with cheese.
Repeat the same steps with each layer except the last one. Pour the sauce over the top sheet, cover with Parmesan and place in a preheated oven for 35-40 minutes.
Lasagna is completely ready as soon as a golden brown crust forms on the surface.
Place the lasagna on the table and let it rest for about 5-10 minutes. Now it can be cut into portions and served, garnished with sprigs of herbs.

Green lasagna with seafood and spinach

Lasagne with seafood

This dish looks bright, juicy, and tastes sophisticated!

Lasagna with ham and cheese

The dish from Italy prepared according to this recipe is very tasty, appetizing and quite delicate in appearance.

Lasagna with ham and cheese

Components:

lasagne sheets – 220 g;
cheese – 120 g;
milk – 400 ml;
ham – 120 g;
flour – 2 tbsp;
butter – 40 g;
greenery - a sprig.

You should start preparing lasagna by preparing the filling. The ham needs to be cut into cubes and the cheese grated. For bechamel sauce, heat the oil in a saucepan, pour flour into the container and, stirring constantly, cook for 10 minutes. Next, you need to add a pinch of salt, pepper if desired, finely chopped herbs to the mass and beat everything until smooth.

Pour the sauce into a prepared baking sheet, pre-coated with oil, lay out a couple of leaves, pour the sauce again, lay out a layer of filling. Repeat this procedure several times. The dish is baked for about half an hour at a temperature of 200 ℃.

Egg and flour lasagne sheets

The less water and more eggs in the dough, the denser and tastier it is. But it is also more difficult to roll out such dough. Therefore, if you decide to make the perfect and delicious lasagne from dough using only eggs, better prepare a sheeting machine or be patient.

The composition here is as follows: for 1 kg of flour, take 10 eggs. The eggs are well beaten with a pinch of salt and then gradually mixed into the flour. The dough is quite steep and clumsy, but it needs to be kneaded very well, rolled out and folded again. But the efforts will be rewarded - you will get egg-yellow dough, which in itself will be tasty in the product.

“Lazy” lavash lasagna

Lasagna according to this recipe is prepared quickly and can turn out very tasty and satisfying. It is worth noting that due to the lavash, it is much lighter in calories than the classic version of the Italian dish. As a rule, the filling is minced meat, but it can also be made from chicken breast.

“Lazy” lavash lasagna

Components:

minced meat – 0.5 kg;
cheese – 160 g;
milk – 450 ml;
lavash – 1 piece;
tomatoes – 200 g;
onion – 1 pc.;
flour - 2 tbsp.

You should start preparing the dish by frying the minced meat. Do this while stirring lightly for about 3 minutes. Then add a little salt and place in a separate plate. Then simmer the pre-chopped onions, tomatoes and fresh herbs in the same frying pan.

To create the sauce, you need to mix flour in milk in a separate container, add a little salt to the mixture and bring it to a boil. Next, wait until the sauce thickens. Place in a baking tray coated with oil in layers: lavash, filling, lavash and vegetable mixture. Repeat the procedure several times. Then pour the sauce over the “lazy” lasagna, garnish with cheese and place in the oven for half an hour.

Puff pastry lasagne

Puff pastry lasagna is very tasty and filling. To get enough of this delicious Italian dish, you only need to try just one bite. The only disadvantage of this lasagna is its calorie content.

Puff pastry lasagne

Components:

puff pastry – 0.5 kg;
minced meat – 0.5 kg;
onion – 1 pc.;
milk – 750 ml;
cheese – 350 g;
butter – 120 g;
flour – 3 tbsp;
greenery - a sprig.

You should start cooking by preparing the sauce:

To do this, heat the oil in a small saucepan.
Then pour in the flour and stir the mixture thoroughly.
When it becomes homogeneous, pour in the milk in a thin stream, continuing to stir the future sauce.
When the contents begin to boil, reduce the heat and simmer for a few more minutes.
Season with spices if desired, throw in a small slice of butter and leave covered for a while.
Wash the carrots and onions, peel and chop.
Melt the butter in a frying pan and simmer the chopped vegetables.
Add salt and pepper to taste.
Then remove the stewed ingredients from the frying pan and fry the minced meat in the remaining oil until half cooked.
Next, add onions and carrots to the filling, pour in a small amount of tomato paste and fry over low heat under the lid for another 20 minutes.

Place puff pastry on a greased baking sheet, lightly pour sauce over it, add filling and cover with puff pastry again. Repeat these steps a couple of times. Pour the remaining sauce over the top and sprinkle with grated cheese.

Quick lasagna: 3 recipes

It is almost impossible to prepare lasagna quickly, even if you use semi-finished products. However, I will tell you a recipe for quick lasagna. Its preparation time is approximately 1 hour.

Recipe 1. Quick lasagna without lasagne sheets

A great recipe for those who love lasagna, but don’t have time or lasagne sheets))) Unfortunately, there is no photo of the dish itself, but the moment of preparation is captured))))))

Puff pastry without yeast - 500 g
Minced meat - 300 g
Ham (sausage) – 250 g
Onion - 1 pc.
Chicken egg - 2 pcs
Hard cheese – 250 g
Wheat flour - 2 tbsp. l.
Greenery
Salt (to taste)

Well, let's get started! Roll out the dough, cut it into rectangles and lower each square in turn into boiling, salted water for 10 seconds.

Cut the ham, sausage or whatever you have into small squares, finely chop the onion and add to the minced meat... salt and pepper it. Beat the eggs with flour, you can add spices for beauty and taste...

Grind the cheese and add the egg mixture to the mixture, mix everything well and put it all together! Place the dough on the bottom of the mold (greased and sprinkled, of course), with a ham sausage on top, whoever has what...

again the dough, then the minced meat, again the dough and fill with the egg-cheese mixture, sprinkle with herbs and - into the oven for 30 minutes, 200 degrees!

It turns out very tasty! And you don’t need lasagne sheets at all; the effect of the dough is even better!

Recipe 2. Quick lasagna from ready-made sheets

First we prepare the filling. Boiled meat (you can use boiled pork) is passed through a meat grinder. Cut one large onion very finely. We also chop 50 g of ham (for taste) or brisket. Fry all this in butter, stirring constantly. Finely chop 2 cloves of garlic, add salt and pepper.

Let's move on to the sauces. Lasagna requires 2 types of sauces: tomato and bechamel. For tomato, cut the lecho tomatoes finely and mix with 2 tablespoons of sour cream.

Now, in order not to waste time, put a large pot of water on the fire and wait until the water boils.

Prepare bechamel sauce from 2 tablespoons of flour, 150 g of 20% cream, 15 g of butter. If desired, you can add 1 teaspoon of cognac. Mix all this with constant stirring until slightly thickened. Remove from heat, add salt, pepper, nutmeg (required) and thyme (required).

Three cheeses on a coarse grater.

During this time, the water in the pan has boiled, salt it a little, throw in 1 bay leaf and boil the semi-finished lasagna sheets. It is better not to cook more than 4 sheets at a time.

If you can’t buy them, but want lasagna, then you can cook them yourself. My recipe: break 1 egg into a cup, add salt, add water to the top. Now pour it into a bowl and add flour until you get a stiff dough. I roll out portioned flat cakes, constantly sprinkling them with flour, and hang them on a line to dry.

I place the finished boiled sheets on the table on a spread linen towel.

I grease the baking sheet with vegetable oil and lay all the ingredients in layers. For the lowest layer, I take 2 layers of lasagna, so that later it will be more convenient to place on plates and the portioned pieces will not tear. Lasagna, tomato sauce, minced meat, lasagna, bechamel, minced meat, grated cheese. I repeat this 2 or 3 times.

Place the prepared portions in the oven to bake for 40 minutes. Then I take it out onto plates and garnish with herbs.

Recipe 3. Very quick lasagna))

Cooking time: 5 min + 40 min

Calorie content: Per 1 serving: 743 kcal, 36 g fat (more details)

Ingredients: For 4 servings:

2 tbsp olive oil
2 zucchini squash, finely chopped
500 g minced meat
550 g store-bought Bolognese sauce
250 package prepared lasagna sheets, cut in half
495 g store-bought white sauce
50 g grated Parmesan cheese

1. Heat the oil in a frying pan, fry the zucchini for 1-2 minutes.

2. Add minced meat, fry until brown, then add Bolognese sauce, cook over medium heat for 15 minutes.

3. Preheat grill to medium heat.

4. Meanwhile, place the lasagna sheets in a bowl and cover with boiling water. Leave for 10 minutes.

5. Lightly heat the white sauce.

6. Take an oven dish measuring 30x20 cm. Place a layer of dough on the base, then a layer of half the sauce with meat and 1/3 of the white sauce. Then add another layer of dough, the remaining meat sauce and a third of white. Cover with the remaining sheets of dough and pour over the white sauce.

7. Sprinkle with Parmesan cheese and cook under a hot grill for 5-10 minutes until golden brown.

Quick Bolognese sauce

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Source: https://www.eat-me.ru/20130206/bystraya-lazanya-3-recepta.htm

Lasagne with spinach and ricotta

Lasagna prepared according to this recipe can turn out very juicy and tender. To fully enjoy the aroma and taste of the Italian dish, it should be served hot.

Lasagne with spinach and ricotta

Products:

lasagne sheets – 220 g;
spinach – 0.5 kg;
cheese – 600 g;
flour – 2 tbsp;
butter – 30 g;
nuts – 40 g.

You need to start preparing the dish with the filling. To do this, rinse the spinach thoroughly, simmer for several minutes in a frying pan, and then chop in a food processor. Then add ricotta and a small amount of grated cheese product.

To prepare the sauce, heat the butter in a separate container, pour in the flour and stir the mixture well so that no lumps appear. Next, pour in the milk, season with spices as desired and simmer for another 10 minutes. When the sauce is ready, they need to flavor the spinach by adding it along with the cheese to the prepared filling. Nuts should be fried in a frying pan.

Pour some sauce and filling into the prepared baking sheet and sprinkle with roasted nuts. Cover the layer with leaves. Repeat the proposed procedure, adding a layer of grated cheese after the nuts. Pour the remaining sauce over the top and sprinkle with grated cheese. Cook the delicious dish for half an hour in a preheated oven.

Lasagna Bolognese with bechamel sauce

For the filling you can use not only ground beef or chicken, but also turkey. In any chosen version, the prepared lasagna is very tasty and appetizing.

Lasagna Bolognese with bechamel sauce

Components:

lasagna leaves – 10 pcs.;
minced meat – 0.5 kg;
milk – 450 ml;
cheese – 350 g;
carrots – 1 pc.;
tomatoes – 3 pcs.;
onion – 1 pc.;
garlic – 4 teeth;
flour - 3 tbsp. l.;
butter – 2 tbsp.

You should start creating a delicious dish with the filling:

To do this, you need to wash, peel and chop the onions and carrots. Stew the prepared vegetables in a frying pan in vegetable oil. Then add minced meat and chopped garlic to them.
The next step is preparing the tomatoes. They should be washed, peeled and cut. When the tomatoes are ready, they need to be added to the minced meat. Season the contents with spices to taste and simmer for another 15 minutes.
To prepare the sauce, heat the butter in a saucepan, then add flour to the container and pour in milk in a thin stream. While creating the sauce, stir the mixture thoroughly all the time with a wooden spoon so that there are no lumps, and the sauce ends up with a uniform consistency.
Place layer by layer on a pre-oiled baking sheet: leaves, minced meat, sauce and grated cheese. Repeat this until the pan is filled. Bake in the oven for about half an hour at 200 ℃.

Bran dough

For supporters of a healthy diet, you can offer dough with bran. The proportions of flour and ground bran are one to three. Therefore, taking 320 g of flour, add 110 g of bran ground in a coffee grinder, sift everything together through a sieve to eliminate large fragments.

Next, salt (to taste) and four eggs are added to the flour. You can add a little vegetable oil to make kneading easier. Everything else is done as in previous recipes.

Lasagna with cheddar

The peculiarity of this lasna is that during its preparation, cheddar cheese is used, which is slightly sharp and has a sourish-nutty taste.

Lasagna with cheddar

Products:

lasagna leaves – 8 pcs.;
minced meat – 650 g;
onion – 1 pc.;
celery – 1 tbsp.;
pickled tomatoes – 4 pcs.;
milk – 500 ml;
tomato. pasta – 3 tbsp;
flour – 2 tbsp;
butter – 3 tbsp;
cheddar cheese – 150 g;
spices - to taste.

You need to start preparing a delicious Italian dish by preparing the filling:

To do this, lightly simmer the prepared minced meat in a heated frying pan. Then transfer it to a separate bowl, and in the same frying pan fry the pre-chopped onion and celery. When they have simmered a little, add the minced meat to the pan again, seasoning the contents with peeled tomatoes, paste and various spices to taste. Bring the contents to a boil, then simmer over low heat, covering the filling with a lid, for another quarter of an hour.
Heat the butter in a small saucepan, and then pour in the flour and the available milk in a small stream. Next, stirring the creamy milk mass constantly, bring it first to a boil and then until it thickens uniformly.
Place the minced meat and lasagna leaves covered with sauce into a greased baking tray. Repeat these steps several more times, and sprinkle the top with grated cheese. Bake the dish for about half an hour at 200 ℃.

How to cook lasagna with minced meat at home according to a step-by-step recipe with photos

Lasagna is a dish that originated in Italy. In essence, this is a regular casserole with meat, but the béchamel sauce brings all the layers together and makes this dish completely unique.

At the same time, lasagna with minced meat has a fairly simple recipe, although it doesn’t seem so at first glance.

Most of the time is occupied by the process of preparing the products, but lasagna with meat itself is very quickly assembled and baked, and as a result we have an unforgettable taste of tender dough, juicy meat and milk sauce.

If after this little summary you still don’t believe me, then read how to make meat lasagna according to our step-by-step recipe with photos, and then repeat it. I assure you that you will not regret it.

Lasagna with minced meat in the oven according to a classic recipe

Cooking time: 2.5 hours.
Number of servings: 12.
Kitchen appliances and utensils: frying pan, lasagna pan, spoon, knife, grater.

Ingredients

Minced pork	450 g
Chicken mince	450 g
Lasagna dough	18 sheets
Onion	3 pcs.
Garlic	2 cloves
Dry garlic	0.5 tsp.
Butter	75 g
Milk	1350 ml
Vegetable oil	3 tbsp. l.
Tomatoes in their own juice	2/3 liter jar
Tomato paste	90 g
Oregano	1.5 tsp.
Rosemary	1.5 tsp.
Mushrooms	450 g
Cheese	450 g
Flour	4.5 tbsp. l.
Nutmeg	0.5 tsp.

How to choose the right ingredients

When choosing dough, look at freshness and freezing quality . It should be smooth, without lumps and ice.
The minced meat should also be well frozen and not soft. But you can buy fresh meat and make minced meat yourself to be sure of the quality.
Take medium-fat or full-fat milk , but not skim.

Cooking process

Stage one: onion, garlic, minced meat, oregano, nutmeg, salt, tomato paste, rosemary, 2 tbsp. l. vegetable oil, tomatoes, black pepper.

Chop the onion and garlic.
Lightly fry them in hot oil, then add the minced meat.
Fry for 30 minutes, stirring occasionally.
Then add the tomatoes, crushing them in a frying pan, tomato paste and stir.
Add oregano, nutmeg and rosemary. Salt and pepper to taste.
Stir, close the pan and simmer for 20 minutes. Bolognese sauce is ready.

Second stage: mushrooms, milk, butter, flour, 1 tbsp. l. vegetable oil, dry garlic, black pepper.

Cut the mushrooms into thin slices and fry in vegetable oil until cooked.
For the béchamel sauce, place a saucepan on the fire and add butter.
When it becomes liquid, add flour and stir quickly.
Stirring all the time, add milk in portions.
Add dry garlic, a little black pepper and stir until the sauce thickens.

Third stage: sauces, cheese, mushrooms.

Pour some sauce into the lasagna pan and spread over the entire surface.
Then lay out the sheets over the entire area of the mold.
Place minced meat on top, followed by mushrooms, grated cheese, and then pour bechamel sauce on top.
Lay out the dough again and repeat all the layers until you run out of ingredients.
Make the cheese last.
Cook for 40 minutes in the oven at 180°.

What to serve lasagna with

Lasagna with minced meat has the same simple recipe as the method of serving. Usually it is simply served in individual portions and still hot, so that the juices and sauce flow out of the flavorful dish.

It is very satisfying, so it does not require any additional dishes; you can simply serve a glass or bottle of good red wine and feel like you are in Italy.

If this is not enough for you, then put olives, fresh tomatoes, sliced cheese, such as mozzarella, and plenty of fresh herbs on the table.

recipe for delicious lasagna with minced meat at home

The recipe, although not very complicated, is quite voluminous. It will be much easier for you to prepare lasagna with minced meat according to our recipe with this video, since everything is shown and explained in great detail.

Some tips

The bechamel sauce should not be too thin, otherwise the lasagna will fall apart.
Do not add the filling if it is still hot, let it cool first.
Instead of vegetable oil, you can use olive oil to make your lasagna absolutely Italian.

Other options

We've looked at the classic version of lasagna, but there are still so many interesting options. For starters, you can try making your own lasagna dough instead of using store-bought ones. Or replace it altogether and make lasagna from pita bread, which turns out no less tasty.

Another option for replacing the dough is zucchini lasagna, a very healthy dish. And if you don’t have an oven, then you can cook lasagna in a slow cooker, which is also a very good option.

Source: https://www.izyskon.com/vtorie-bluda/lazania/s-farshem-v-domashnih-usloviyah-retsept-s-foto.html