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Macaroni lasagna

Macaroni lasagna

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Boil the macaroni according to the instructions on the envelope.

Peel an onion, garlic and finely chop. Peel a squash, grate it and chop finely. Let the canned tomatoes drain. Tomatoes are cut into pieces. Wash and cut the parsley. Cook everything for 10 minutes on low heat

Add the meat and fry, stirring, salt and pepper to taste, add the tomatoes and 1/2 of the tomato juice, 125 ml of wine, basil, chopped thyme and simmer for 15 minutes on low heat.

Sos bechamel-melt the butter in a saucepan, add the flour and cook. Then pour the milk and sour cream, let the sauce simmer for about 10 minutes, stirring constantly, then add salt, pepper, nutmeg.

Preheat the oven to 200 degrees

MOUNTING-Grease the bottom of a heat-resistant tray with half a bechamel sauce. Place half of the amount of macaroni over the length of the sauce and spread the meat sauce on top and cover with the rest of the macaroni. Pour over the rest of the bechamel sauce, grate 100 g of cheese and spread evenly over the lasagna.

Bake in the oven for 30 minutes, until golden brown

Pasta and risotto

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Lasagna with minced meat

The lasagna recipe with minced meat is not at all difficult to make if you follow the recommendations below. We tell you step by step the simplest recipe for lasagna with minced meat.

How to make the best lasagna with minced meat

1. Prepare the meat sauce for which the finely chopped onion, the finely cleaned and chopped mushrooms and the sliced ​​garlic are put to harden in 50 g. Add the meat, finely chopped tomatoes, wine and two tablespoons of oil. Simmer for 45 minutes until the sauce is well reduced.

2. For the white lasagna sauce, boil the milk and set aside. Melt the butter in a large saucepan and add the flour, which is quickly mixed into the melted butter. Leave to fry in butter for a minute without coloring and then set aside to cool for 10 minutes. Then add the boiling milk and dissolve the flour, mixing very well. Boil again for 5 minutes. Season with salt and nutmeg and set aside, warm.

4. Boil the lasagna sheets in water for 10 minutes with a little oil and then drain and use to whip the lasagna with minced meat in an ovenproof dish. Place a layer of white sauce on the bottom of the bowl, cover completely with lasagna sheets, another layer of white sauce, a layer of meat sauce, a layer of leaves until the ingredients are finished. The last layer should be meat sauce. Sprinkle with grated cheese and bake for 30 minutes. Place the mozzarella 5 minutes before it is ready.

Macaroni pudding with baked cheese

  • 500 g spaghetti pasta
  • 400 g of fresh cottage cheese
  • 400 g of salted Telemea cheese
  • 100 g butter
  • 100 g cream
  • 4 eggs
  • the water
  • sare & amppiper
  • pressed cheese

Boil the pasta in boiling salted water, then drain well and mix with melted butter.

The cheeses are mixed with the cream and the eggs are incorporated. Grease a bowl with butter and place a row of pasta, one of cheese, until the ingredients are finished, the last row being pasta.

Grate the cheese and place on top.

Bake delicious Easter pudding with salted cheese for 30-35 minutes in the preheated oven at 180 degrees.

Allow to cool, portion and serve plain or with fresh vegetables.


Lasagna (pronounced in Italian lozani) is an Italian dish that contains special pasta for this dish, layers of ragu sauce alternating with bechamel sauce, then, cheese for au gratin. The term is also met baked lasagna, meaning & # 8222lasagna in the oven & # 8221, specific to this preparation being the preparation in the oven.

Ingredients Baked Cheese Macaroni (Salted)

  • 500 grams of short pasta (macaroni, cornetti or penne, preferably)
  • 60 grams of butter with 82% fat
  • 2 tablespoons olive oil
  • 50 grams of flour
  • 500 ml. fat milk
  • salt and white pepper
  • 300 grams of cheese (of one type or in a mixture) that melts nicely, I used 150 grams of grated cheddar and 150 grams of matured mozzarella (stick)
  • optional: 1 small onion, 1 tablespoon of Dijon mustard, a pinch of nutmeg, breadcrumbs, bacon, etc.

Preparation Baked cheese macaroni (salted)

Boiling pasta

1. Turn on the oven and set it at 180 ° C. We prepare a heat-resistant form, with a volume of 1.75-2 liters, greasing it well with 10 grams of butter.

We put on the fire a pot with 4-5 liters of water. When the water boils, add 1 tablespoon of salt. Bring to the boil again and dissolve the salt then add the pasta. Stir once to make sure none stick to the bottom. Boil the pasta for 2 minutes less than the recommendation on the package. The pasta I had had 7 minutes of boiling indicated on the package, I only cooked it for 5 minutes, because they will continue to cook in the oven and it is certain that no one wants some porridge pasta.

2. After the 5 minutes have passed (in my case, you, I repeat, check what is written on the packaging of the pasta you will use), the pasta will drain well.

3. Transfer the pasta to a bowl and sprinkle with 1 tablespoon of olive oil. Stir a little and set aside until the sauce is ready.

Sauce preparation

4. While the pasta was cooking, I took advantage of the 5 free minutes to put the cheeses on the large grater. Obviously, you can make your own combination of cheeses for these macaroni and baked cheese. Keep in mind that they are among those that melt nicely and form long and appetizing threads. I used cheddar and matured mozzarella, gruyere, gouda but also our cheese go well, in different combinations.

5. In its simplest form, the sauce for these macaroni and baked cheese is a classic bechamel. You can find the step-by-step recipe for this sauce by clicking on the link (text written in blue). There are variants, especially the American ones, in which the sauce also contains hardened onions, mustard and / or paprika. I will tell you how I did it.

I put in a saucepan, over medium heat, 1 tablespoon of olive oil and butter. When the butter has completely melted and started to bubble, I added the flour and mixed it until it was well impregnated. I hardened the flour for 1 minute and gradually poured the milk (at room temperature), while stirring constantly with the whisk. The lumps have nothing to look for in the sauce, so they insist on mixing. I boiled the sauce for 2-3 minutes, until it thickened well. I turned off the heat and seasoned with salt and white pepper (to taste) and 1 drop of nutmeg (optional).

6. Pour two thirds of the grated cheese into the hot bechamel sauce. Stir insistently until all the cheese is melted.

Assembly and au gratin

7. Pour the bechamel sauce with cheese immediately over the cooked macaroni. We use a flexible spatula to take all the sauce that could adhere to the pan.

8. Mix the macaroni well with the sauce, making sure they are all well dressed.

9. Pour the macaroni mixed with the sauce in the form prepared in point 1. Again use a flexible spatula to transfer all the sauce that could remain in the bowl. Level the macaroni well in the form and sprinkle all the remaining cheese on top.

Note: I used a simple cheese topping, but there are options that recommend sprinkling a larger mixture of breadcrumbs (panko) moistened with butter on top of these baked cheese macaroni (as for crumble). Other options include crispy bacon pieces, etc. You can make a crust to your liking.

10. Immediately shape with our macaroni and cheese in the oven, which must be preheated to 180 ° C. We place them at a medium height for 15 minutes. After these 15 minutes, the temperature can rise to 230 ° C, on the grill function, for 3-4 minutes, to obtain a reddish and crispy crust.


After baking, let our macaroni and cheese cool in the oven for about 10 minutes. In fact, they will be incredibly hot, right after gratin. Then we slice them and serve them, being hot. It's a hearty dish, even if it doesn't contain meat. But it's also tasty and appetizing! In addition, any leftovers are perfectly stored for two days in the refrigerator, which can be heated in the oven.

  • 300 g pasta (I used fusilli)
  • 450 g ricotta (or cheese you like)
  • 150 g sour cream
  • 100 g sugar
  • 3 eggs
  • 170 ml of milk
  • 70 g butter
  • 1 sachet of vanilla bourbon sugar

Put the pasta to boil in salted water for 10 minutes. Meanwhile, mix in a bowl ricotta, sugar, sour cream, vanilla sugar, eggs and mix. Drain the pasta and mix with the composition in the bowl. Divide the butter in half, grease a tray (22 & # 21530) and we distribute cubes of butter from the first half, we pour the pasta composition with ricotta, we divide the butter residue on the whole surface and we finish with the milk that we also pour on top.
Bake for about 30-35 minutes at 180 ° C until golden brown on top.

We serve pasta with baked ricotta but they are just as good and cold powdered with powdered sugar.

Good job and good appetite!

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How to make vegan lasagna: 2 delicious recipes

Vegan lasagna should not contain products of animal origin. Therefore, to prepare this lasagna, many people think they need to get rid of cheese, bechamel sauce and butter. But there are other ways to prepare and enjoy vegan lasagna in such a delicious way that everyone, absolutely everyone (even non-vegans) will lick their fingers!

There are many ways to make a refined lasagna, not only with the traditional Bolognese sauce. It is a truly versatile dish and, in this sense, it's easy to make a vegan lasagna - just with vegetables, vegan cheese, vegan bechamel and vegetable butter.

1. Vegetable lasagna with vegan bechamel

The first option to enjoy a vegan lasagna involves making a bechamel sauce with herbal ingredients. Haven't you tried it? Follow the instructions and enjoy it with the whole family!

Ingredients for lasagna

For the filling

  • Mushrooms (300 g)
  • 1 eggplant
  • 2 onions
  • 1 zucchini
  • 2 cloves of garlic
  • 1 small - medium red pepper
  • Olive oil
  • Pepper
  • Salt

For vegan bechamel sauce:

  • 4 cups unsweetened vegetable milk (1 liter)
  • 5 tablespoons flour
  • 1 tablespoon vegetable butter
  • Nutmeg
  • Salt

Bechamel preparation

  1. First, put all the ingredients in a pot. If you want, you can sift the flour first to make sure that less lumps appear.
  2. Then, bring the sauce to a boil and stir continuously to make sure it is thick and homogeneous.
  3. Finally, take it off the heat and set it aside.


  1. First, wash and clean all the vegetables. Cut them into small pieces.
  2. Then, put a little olive oil in a pan and sauté all the vegetables, adding salt and pepper to taste. Saute everything until browned.


  1. Depending on the lasagna sheets you bought, follow the instructions on the package. Some must be boiled, others must be softened, others can be placed directly in the oven. Read the instructions on the package.
  2. In the meantime, you can preheat the oven to 180 ° C (350 ° F).
  3. When the sheets are ready, put a layer of lasagna sheets on a baking sheet and then a layer of filling on top.
  4. Then repeat step 3, adding a layer of lasagna sheets and then filling.
  5. Continue until you have no more sheets.
  6. After that, pour the bechamel sauce over the last layer and sprinkle vegan cheese on top.
  7. Finally, put the tray in the oven for about 15 minutes, until the lasagna turns golden.
  8. Now you can enjoy a tasty vegan lasagna with vegetables and bechamel!

2. Vegan lasagna

If the first recipe didn't catch your eye, you can try this alternative in which you will only use vegetables. It is delicious and you can consume it both for lunch and dinner.

Ingredients for lasagna

For the filling

  • Mushrooms (340 g)
  • 1 can of crushed tomatoes
  • Spinach (220 g)
  • 1 red pepper
  • Olive oil
  • 1 eggplant
  • 2 cloves of garlic
  • 1 zucchini
  • 1 onion
  • Salt and pepper to taste


  1. First, wash and peel the garlic, onion and pepper.
  2. Then cut them into small pieces and put them in the pan with olive oil. Saute them lightly and add the can of tomatoes and a pinch of salt. If you want, you can also add a pinch of sugar. Put everything aside.
  3. After that, wash the eggplant and zucchini. You don't have to peel vegetables, but you should cut them into very thin slices.
  4. Then wash the spinach. If it is frozen, defrost it and drain it well to get rid of all the water.
  5. In another pan, with olive oil and salt to taste, fry the zucchini, eggplant and spinach. Put the vegetables aside.
  6. Then, as in the previous recipe, prepare the lasagna sheets according to the instructions on the package. When ready, place a layer of sheets in an ovenproof dish.
  7. Then, on this layer, put some of the spinach mixture and cover with a second layer of lasagna sheets.
  8. Repeat to get at least 3 layers of lasagna and 3 layers of vegetable filling (pumpkin, eggplant and spinach).
  9. Then, on the last layer of leaves, pour the tomato sauce and add vegan cheese on top.
  10. Finally, place the lasagna in the oven at 180 ° C (350 ° F) for about 15 minutes, until golden.
  11. Serve hot vegan lasagna!

Are you on a vegan diet and want to make a delicious and different dish? Do you just want to take care of your health and reduce calories? Then don't hesitate to try these delicious vegan lasagna recipes!

How to prepare the best filling for the tastiest macaroni.

For filling these macaroni with cheese I used a combination of sweet cheese and Telemea cheese. I chose a Telemea cheese without too much salt and I didn't put too much. I added eggs and yogurt. Of course you can make your own cheese combination. You can put only sweet cheese, only telemea, you can combine them, add or not sugar. It just depends on your taste. If I only use telemea, I don't add sugar at all and I like it that way, salty. You can also omit or replace raisins with other dried fruits. I like them very much, so I put them on. As flavors, I used lemon peel and vanilla essence. You can use any other flavors you want.

After you have mixed the pasta with the cheese, all you have to do is put these macaroni and cheese in the oven. Use a large heat-resistant dish and line it with butter and breadcrumbs. Bake them until the pasta is well browned on top. Depending on the tray, the cooking time may differ by a few minutes. You can serve macaroni hot, at room temperature or even cold. You can powder them with sugar or you can put them Sweety on top! They are absolutely wonderful, very tasty and easy to prepare. If you like childhood dishes, try my recipe for yogurt pie. It's just as easy to make and really delicious! Enjoy a portion of macaroni and cheese in the oven as in childhood!

Boil the pasta in salted water, following the instructions on the package and then drain them.
In a frying pan put olive oil and cook the chopped garlic with sliced ​​mushrooms.

When they have hardened, add the pasta. Stir a little, then add the white wine, tomato sauce and chopped parsley. Leave for another 2 minutes, then turn off the heat.

Quick and very tasty dishes: Macaroni with mushrooms



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