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Lavash Lasagna
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A taste of classic in 45 minutes!
Friends, have you ever dreamed of a tender and juicy lasagna, but were put off by the long cooking process? We've found the perfect solution! This lavash lasagna is a real gem for those who value their time but aren't ready to compromise on taste. It combines a rich meat flavor, a delicate creamy base, and a crispy golden crust provided by the lavash. It's a great alternative to the traditional recipe that proves culinary masterpieces can be simple!
The "highlight" of this dish is its incredible simplicity and speed. Instead of preparing and boiling pasta sheets, we use thin lavash. It perfectly soaks up the sauce, becoming soft inside, while its top layer turns into an appetizing crust that's wonderfully crunchy. And thanks to Zakaz.ua, you can quickly order all the ingredients and start cooking today!
Alternatives/Variations:
- Vegetarian Option: Replace the ground meat with sautéed mushrooms and vegetables: eggplant, zucchini, and bell pepper.
- With Different Meat: Instead of ground beef, use ground chicken or turkey for a lighter option.
- More Cheese: Add ricotta or another soft cheese to the filling to make it even more tender.
Secrets for Tenderness/Flavor:
- Juicy Filling: It's important that the filling isn't dry. Add enough tomato paste or canned tomatoes.
- Moist Base: The main secret to success is the egg and milk mixture that soaks the lavash. Don't be stingy with it; then the lasagna will be soft and juicy, not dry.
Ingredient Tips:
- Lavash: Choose large rectangular sheets of thin lavash. They should be fresh and flexible so they don't break when layering.
- Cheese: Mozzarella melts wonderfully and is stretchy, while parmesan adds a spicy kick and a delicious crust. It's the perfect combination.
Additional Nuances:
- Spices: Don't be afraid to experiment with spices. Add a pinch of nutmeg to the milk mixture, and Italian herbs to the meat sauce.
- Resting Time: Let the finished lasagna sit for 5-10 minutes after taking it out of the oven. This way, it will "set" better and be easier to slice into portions.
Ingredients for the recipe
Ingredients
Kyivkhlib Persian Lavash 230g
2–3 sheets (approximately 300 g)
Ground Beef
500 g
Onion
150 g
Carrots
150 g
Chumak Tomato Paste 25% 70g
70 g
Mozzarella Cheese Lel 45%
200 g
Gran Moravia Parmesan Cheese 32% 100g
50 g
Sania Refined Sunflower Oil 0.85l
2 tbsp
Sarcara Product Rock Salt 1kg
to taste
Mria Ground Black Pepper
to taste
Galychyna Milk 1% 900g
200 ml
Kvochka Chicken Eggs C1 10pcs
2 pcs
Preparation steps
01
Prepare the Meat Filling (15 minutes): In a hot pan with oil, sauté the finely chopped onion and carrot until soft. Add the ground meat and cook, breaking up any lumps, until done (10-12 minutes). Add the tomato paste, water, salt, and pepper. Stir and simmer over low heat for 5 minutes.
02
Prepare the Topping (5 minutes): In a deep bowl, whisk the eggs with milk and salt until smooth.
03
Prepare the Cheese Mixture (5 minutes): Grate the mozzarella on a large grater. Grate the parmesan on a fine grater and mix with the mozzarella.
04
Assemble the Lasagna (10 minutes): Grease a baking dish with oil. Lay the first sheet of lavash so that it covers the bottom and sides of the dish. If the lavash is large, you can cut it.
05
Form the Layers: Spread ⅓ of the meat filling, sprinkle with cheese, and pour part of the topping mixture over it. Cover with a new layer of lavash. Repeat the layers until the ingredients are used up. The top layer should be lavash, generously coated with the mixture and topped with cheese.
06
Bake (20 minutes): Bake the lasagna in an oven preheated to 180°C (350°F) for 20-25 minutes until the top is golden and deliciously browned.
Where to order ingredients
Select the required ingredients in one of the stores
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