Lasagna … How many admirers of this dish! But cooking this dish is quite troublesome, and buying ready-made sheets is expensive. Therefore, experienced housewives invented lazy lasagne based on Armenian thin lavash.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Italian lasagna with béchamel sauce and Armenian thin lavash - a symbiosis of different cuisines of the world creates an international hearty and tasty dish. Although in the culinary world, it is quite common for one national cuisine to penetrate into another. But in this recipe it is still not clear whether the lavash has penetrated into the lasagna, or the lavash has been "attached" to the lavash …
To make lazy lasagna really tasty, there are some rules to follow. So, the Armenian lavash should be given time to pre-soak with the sauce. Otherwise, it may dry out in the oven, become dry and brittle. Classic lasagne uses béchamel sauce. However, instead of it, it is allowed to mix cream, sour cream, kefir, eggs, fermented baked milk, spices … and the sauce is ready. Favorite products, both meat and vegetable, are used for the filling. In addition, there is fruit lavash lasagna, where cottage cheese is used with sweet fruits. It is better to use ceramic or heat-resistant glass dishes for cooking. A thin-walled deck will not work as the pita bread will become dry. The amount of food depends on the size of the mold in which the lasagna will be cooked and on the number of layers. This recipe specifies products for a mold with a diameter of 30-20 cm and 3 layers of the dish.
- Caloric content per 100 g - 226 kcal.
- Servings - 1 Lasagne
- Cooking time - 1 hour
Ingredients:
- Thin Armenian lavash - 3 pcs.
- Meat (any sort) - 700 g
- Onions - 1 pc.
- Tomatoes - 2-3 pcs.
- Garlic - 3 cloves
- Eggs - 1 pc.
- Cheese - 200 g
- Dill - bunch
- Tomato paste - 3 tablespoons
- Sour cream - 300 ml
- Vegetable oil - for frying
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
- Any spices and herbs to taste
Cooking lavash lasagna
1. Wash the meat, if necessary, remove excess fat and film. Cut it into small pieces, or pass it through a meat grinder. If you cut it, the meat filling will feel better.
2. Put the frying pan on the stove, pour in the vegetable oil, turn the heat to high and put the meat to fry. Cook it for about 7 minutes, remembering to stir.
3. Prepare the rest of the vegetables by this time. Wash and cut the tomatoes, peel and chop the onion, peel and chop the garlic.
4. When the meat is golden brown add onions to it.
5. Continue to fry food, reducing heat to medium.
6. After 5-7 minutes of frying, put chopped dill, tomatoes, garlic, tomato paste, salt, pepper and any spices and herbs into the pan.
7. Stir the food and simmer over low heat with the lid closed for about 6 minutes.
8. For the sauce, pour the sour cream into the pan, add salt and spices.
9. Stir and heat the sauce for 2-3 minutes, then pour in the egg and mix well quickly. Remove the skillet from the stove to prevent the egg from curdling.
10. Choose a convenient lasagna mold and cut the pita bread to its diameter. Place one sheet of pita bread in the mold.
11. Place an even layer of meat filling on it.
12. Brush liberally with creamy sauce and sprinkle with cheese shavings.
13. Continue to alternately lay out the sheets of pita bread and meat filling, apply the sauce and grated cheese. Let the lasagna sit for 15 minutes to soak the pita bread with the sauce.
14. Heat the oven to 180 degrees and send the lavash lasagna to bake for 15-20 minutes. Do not forget to cover the container with baking foil so that the top does not burn. If you want the food to have a golden crust, then remove the foil three to four minutes before the end of cooking.
15. Cut the finished lasagne into portions and serve hot.
See also the video recipe on how to make lazy lasagna.
