Lavash lasagna recipes. Lavash lasagna with mushrooms and chicken. Assembling lasagna from pita bread and filling

Per 100 grams - 160.51 kcal.
Used - 9.39/7. 09/14. 36.

Ingredients:

• Lavash - 2 pcs.
• Minced beef - 400 g (can be replaced with chicken).
• Natural yogurt - 200 ml.
• Tomato - 3 pcs.
• Dill - 5 g.
• Onion - 1.5 pcs.
• Garlic - 10 g.
• Tomato paste - 1 tbsp. l.
• A mixture of Provencal herbs - 1 tsp.
• Nutmeg - 1/3 tsp.
• Cheese - 100 g.
• Salt, pepper - to taste.

Preparation:

Peel the onion and garlic, chop finely, fry in oil for about 4 minutes, stirring. Add chopped tomatoes and tomato paste.
Pour in 100 ml of water and simmer for about 7 minutes, stirring.
Add minced meat. Stir and cook for another 5 minutes. Add finely chopped herbs and spices to the prepared meat sauce. Add salt and stir. For the sauce, add nutmeg to natural yogurt.
Cut the pita bread into sheets of the same size. The size is selected according to the bottom of the pan where the lasagna will be baked. Grease the bottom of the mold with oil and lay out 2 sheets of pita bread. Cover the pita bread with a thin layer of minced meat.
Spread the sauce over the minced meat in a thin layer. Cover the minced meat with the next sheet of pita bread, place a new layer of minced meat on top. The number of layers depends on your preference. Beautiful lasagna is made from 4 layers. One layer includes a sheet of pita bread, minced meat and sauce.
Sprinkle the last layer with grated cheese. Bake lasagna in an oven preheated to 180 degrees for 25 minutes. Let cool slightly and cut into portions. Bon appetit!

Ready-made minced pork or finely chopped pork – 400 g Thin Armenian lavash 2 pcs Large onion Chicken egg 1 pc Glass of kefir Hard cheese gram 100-150 Spices, salt, herbs as desired and to taste 2 tsp. tomato paste About 30 grams of butter

An interesting option for preparing homemade lasagna in the oven with mushrooms. It turns out very tasty. Personally, I cook this option most often.
Ingredients: Preparation: 1. Start with the mushroom filling. To do this, first fry finely chopped onion until golden brown, and then add champignons to the pan. Fry over medium heat. But if you have frozen mushrooms, then first you need to fry them and wait until all the water has boiled away
Fry the mushrooms until they give up all their moisture and darken. Don't forget to stir. At the end of frying, add salt and pepper. Mix. Fry for a couple more minutes and remove from heat.
2. Next, prepare the milk sauce. To do this, take warm milk (heat in the microwave) and flour. Add two tablespoons of milk to the flour and stir with a spoon.
Then take two more spoons of milk and stir again. We try to make a paste without lumps.
Combine the resulting slurry with the remaining milk in a saucepan or other container, add 1/2 teaspoon of salt, a little black pepper and a pinch of nutmeg. Place the saucepan over medium heat and cook, stirring constantly. As soon as we see that the milk begins to boil, remove it from the heat. The mixture should be slightly thick
3. This recipe does not require pre-frying the minced meat, so we simply take the minced meat and mix it with finely chopped herbs. And add a little salt.
4. Take the form in which we will bake the lasagna and place half a sheet of pita bread as the first layer. Lubricate it with sauce and cover with the other half.
5. Place minced meat on top.
6. Then put the next sheet of pita bread, grease it with sauce, and put mushrooms on top.
7. Cover the mushrooms with another pita bread, generously grease it with sauce and sprinkle with grated cheese.
8. Place the lasagna in the oven, preheated to 200 degrees for 40 minutes.
Ready. We wait until it cools down, cut and serve. Bon appetit! Well, that's all for today.

If you don’t have the opportunity to prepare vegetable lasagna according to all the rules, make lasagna from pita bread! This is a very tasty dish, the recipe for which was sent by our reader Ruzanna.

The amount of ingredients in the recipe is indicated approximately; it will depend on the size of the form in which you will prepare the lasagna, as well as on the number of layers. Don't be afraid to experiment and you will succeed!

Compound:

• 5 pcs tomatoes (can be frozen)
• ghee or vegetable oil
• spices: 1/2 tsp. cumin, ground coriander, dry ginger, cloves, red or black pepper, cinnamon, asafoetida (or others)
• sugar

• 2 tbsp. spoons of butter
• 2 tbsp. spoons of flour
• 300 ml milk
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt

Lavash lasagna - recipe:

1. Prepare tomato sauce. It is better to peel the tomatoes (to do this, they must first be doused with boiling water). Heat a little oil in a frying pan, add cumin and other whole spices, after a few seconds - ground ones (except asafoetida). Then add tomatoes.

• Simmer for about 15 minutes, stirring.
• Add asafoetida, salt and sugar to taste. If the sauce is not homogeneous, use a blender. Cook for another 5 minutes and turn off the heat. The whole cloves must be removed.
• Let's prepare bechamel. We have a detailed recipe for bechamel sauce on our website. It is very simple to prepare, you just need to melt the butter and lightly fry the ground nutmeg. Add flour and fry it, stirring, until golden brown. Then pour in the milk, stirring continuously with a whisk, add salt and cook until thickened for another couple of minutes. The consistency of the sauce should be like liquid sour cream.
• Cut the zucchini and bell pepper into cubes and fry in a frying pan. Add salt.
• Grind the cheese on a coarse grater.
• Assembling lasagna from lavash. We start laying out the layers - first a little tomato sauce.
• Then a layer of pita bread (cut a piece to fit the shape with scissors), which should be spread with bechamel sauce. Place some of the fried vegetables on top and sprinkle with grated cheese.
• Drizzle with tomato sauce.
• Then repeat the layers: pita bread, bechamel sauce, vegetables, cheese, tomato sauce. The more layers, the fluffier and tastier the lasagna will be. The last layer is pita bread, tomato sauce and cheese.
• Place the lasagna in the oven and bake at 200 ºC for about 20 minutes.

Delicious lavash lasagna is ready for you to try and treat to your loved ones! Bon appetit!

("cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity" :"","cookieExpire":"1","cookieDomain":"","autoFire":"","isAnalyticsEnabled":false) Important to know!

Lavash lasagna with cottage cheese is simple, tasty and healthy. Everyone knows the invaluable properties of cottage cheese, but in this dish it further revealed its versatility by replacing additional components. The fact is that during heat treatment, cottage cheese takes the form of melted cheese, which makes it possible to do without the presence of the latter. Ingredients:

• lavash - 3 pcs.;
• cottage cheese - 350 g;
• egg - 2 pcs.;
• kefir - 250 ml;
• frozen spinach - 80 g;
• bunch of dill - 1 pc.

Preparation

• Heat the spinach in a frying pan.
• Add egg, spinach, dill to cottage cheese.
• Beat kefir with egg and brush lavash sheets with the mixture.
• Place the filling on them.
• Cottage cheese lasagna from lavash is baked for 15 minutes at 180 degrees.

Lavash lasagna with mushrooms and chicken

Lasagna is quite a hearty dish with multifaceted taste. The basic recipe can be supplemented with mushrooms, which will make the taste even richer and juicier. And instead of minced meat, you can use minced chicken fillet.

Ingredients:

• 400 gr. chicken fillet;
• 15 gr. butter;
• 1 onion;
• 2 pcs. thin pita bread;
• 0.6 l milk;
• 150 hard cheese;
• 300 gr. fresh mushrooms;
• 2 tbsp. wheat flour;
• 3 peas each of green, black, white pepper;
• 1 pinch of salt;
• 50 ml vegetable oil.

How to cook pita lasagna with mushrooms and chicken:

1. Wash the chicken fillet, dry it, cut it into medium cubes and grind it.
2. Peel the onion and cut it into small cubes. Rinse the mushrooms, peel them, and cut them into cubes.
3. Place the onion in a frying pan with hot vegetable oil. When it softens, add the minced chicken and mushrooms. Mix everything and simmer over medium heat until all the liquid has evaporated. Salt and pepper the filling to taste.
4. For bechamel sauce, stir flour into cold milk using a whisk. Place the bowl with milk and flour on the fire, cook, stirring, until the sauce thickens. Add salt to taste and remove from heat.
5. When all the ingredients are ready, we begin assembling the dish. Grease the inside of the ceramic refractory mold with a piece of butter. Place a sheet of pita bread on the bottom so that it covers the side walls.
6. We spread half of the meat filling, pour a third of the sauce on top, distributing it evenly over the entire surface of the lasagna. Cover the filling with lavash. Place the remaining half of the minced meat again and pour in half of the remaining sauce. Cover this layer of filling with lavash. Pour the remaining milk sauce over everything and generously sprinkle with grated cheese.
7. Cook the lasagna for half an hour in the oven at 180 degrees until a golden cheese crust forms on top.
8. Before serving, let the dish stand for 20 minutes so that it cools slightly and does not spread when slicing or serving. Enjoy your meal everyone!

But here is an option for the completely lazy. And I'm not even sure this option can be called lasagna. It's more like a multi-layer pizza. But since both of them belong to Italian cuisine, it will be considered that this is still lasagna, but very, very lazy.
Ingredients:

• Lavash - 3 pieces
• Cheese - 150-200 grams
• Minced meat - 400 grams
• Bell pepper - 2 pieces
• Tomato - 2-3 pieces
• Onions - 2 pieces (1 onion - for minced meat, 1 - for vegetables)
• Vegetable oil - 100 mo
• Salt - 1 teaspoon
• Spices - 3-4 pinches (your favorite)

Preparation: 1. Fry defrosted or fresh minced meat with finely chopped onion over medium heat.

Fry the minced meat until cooked, but if the onion begins to turn from golden to black, remove the pan from the heat. Minced meat can also be cooked in the oven. 2. While the minced meat is cooking, fry a mixture of finely chopped tomatoes, bell peppers and onions in another frying pan.

Don't forget to salt and pepper the vegetables. There is no need to simmer the vegetables under a closed lid; now you need to ensure that most of the liquid comes out of them so that the lasagna does not turn out to be too liquid. Fry until a golden crust begins to appear on the vegetables. As soon as we see that it begins to form, immediately remove it from the heat.

3. The fillings are ready, put it all together. To do this, place a sheet of pita bread on a greased baking sheet and place a layer of vegetables on it. We use only half of the cooked vegetables.
4. Cover the vegetables with the next sheet of pita bread, on which we place the minced meat. We lay out all the minced meat.
5. Pour half of the prepared cheese, grated on a coarse grater, onto the minced meat.
6. Place another layer of pita bread on top, on which we place the remaining vegetables and cheese.
7. Place the lasagna in the oven for 15 minutes, preheated to 200 degrees.
Ready. This is the fastest oven-baked lasagna recipe I've found.

Video of thin lavash lasagna, simple recipe

Some housewives are afraid to even think about making lasagna at home. After all, special sheets for lasagna can be difficult to buy, and they are not cheap. And it’s also scary to fool around with the dough, what if it doesn’t work out? Well, there is an ideal solution for such a case! Use regular pita bread instead of lasagne sheets! Believe me, the taste of the dish will not change. In addition, all this will greatly simplify the cooking process for you! Homemade lasagna made from pita bread with minced meat and Bechamel sauce is baked in the oven, or you can cook it in a slow cooker.

step by step photo recipe for quick lasagna

Ingredients:

• minced meat 500 g;
• sheets of thin Armenian lavash;
• 3 medium onions;
• tomato – ½ cup;
• hard cheese – 200 g;
• butter – 100 g;
• flour – 4 tbsp;
• 1 liter of milk;
• vegetable oil;
• salt,
• spices,
• greenery.

Cooking process:

Peel the onion and chop finely.

Heat vegetable oil in a deep frying pan and add onion there. Fry until golden brown.

Grind the meat into minced meat or take ready-made meat, put it in a frying pan on top of the onion, mix, cover with a lid and leave for 7 minutes.

Then open the lid, turn up the heat and, stirring occasionally, bring the minced meat to readiness.

Salt the meat, pour in tomato juice (you can take tomato paste, about 2 tbsp), mix.

Cover again and simmer for about 3-5 minutes.

Let's start preparing the Bechamel sauce. Heat butter in a stainless saucepan.

Pour in the flour, stirring thoroughly and breaking up any lumps.

Then pour milk into the mixture in a thin stream. Stir all the time so that the sauce does not burn.

As soon as the mixture thickens, add salt and spices (you can use any herbs, I used cilantro and cumin).

If you still have lumps in the sauce, don’t despair! Beat it well with a whisk or blender. Prepare lavash sheets. It is better to take round pita bread. As a rule, the package contains 4 sheets, which is optimal for our lasagna. If you took regular sheets of pita bread, then cut them in half so that they fit into the baking dish.

If necessary, trim the pita bread so that it fits well in the mold.

Grease the mold with vegetable oil. Place the first sheet of thin prepared dough. Place 1/3 of the minced meat on it.

Grate the cheese on a coarse grater and place 1/3 of it on the minced meat.

Spread everything generously with sauce on top.

We put the pita bread again, minced meat, cheese and sauce on it. We repeat the same with the third sheet. The fourth sheet of lavash is the last. Cover it generously with sauce and place the lasagna in the oven, preheated to 280 degrees.

Bake the lasagna for 20-30 minutes until it is golden brown.

Lazy lasagna made from pita bread with minced meat, served with the remaining sauce and sprinkled with chopped herbs.

Bon appetit!

Lavash lasagna recipe with photo from Lily S.

Today we will prepare an Italian dish at home - lasagna from pita bread. I like lavash lasagna because it cooks very quickly and turns out to be a very tasty and filling dish. The big advantage of lasagna is its juiciness, thanks to the bechamel sauce, which is very easy and simple to prepare. And for the holiday table it will be a great find. So, let's start cooking lasagna with a step-by-step recipe with photos. But first, let's prepare these ingredients.

Ingredients for pita lasagna

• Lavash – 2 sheets, large sizes
• Onions – 2 pcs.
• Minced meat – 500 gr.
• Hard cheese – 150 gr.
• Tomato paste - to taste

Ingredients for Bechamel sauce

• Milk – 400 ml.
• Butter – 40 gr.
• Flour – 40 gr.
• Salt, pepper, nutmeg - to taste

Step-by-step recipe with photos of lavash lasagna

Step 1

First of all, cut the onion into small cubes and fry in a frying pan until golden brown.

Step 2

Add minced meat to the onion and fry. You can use any minced meat you like.

Step 3

Add tomato, pepper, salt to the almost finished minced meat, and bring until fully cooked.

Step 4

Let's start preparing the sauce. Place butter in a small saucepan and melt. Add flour little by little and stir quickly so that there are no lumps.

Step 5

Stir the mixture in a saucepan until thick and the smell of flour disappears.

Step 6

Pour milk little by little into the prepared mass and stir quickly until a homogeneous consistency is formed.

Step 7

Place the saucepan on low heat and quickly stir the mixture until completely thickened. Try not to bring the mixture to a boil. Add salt and nutmeg to your taste and mix thoroughly.

Step 8

Grate the cheese on a coarse grater.

Step 9

Let's start forming the lasagna. Grease the baking dish with vegetable oil, and lay out the first sheet of pita bread, which we spread with sauce.

Step 10

Place a layer of minced meat and distribute evenly. Cover with a sheet of lavash, and repeat with the remaining sheets of lavash. There should be three layers of meat, and the last one sprinkled with cheese.

Step 11

Spread the last layer with sauce and add grated cheese. Place in the preheated oven and bake for 30 minutes. The main thing is to make sure that the cheese does not burn.

Video with step-by-step preparation of lasagna from pita bread

Lavash lasagna? Why not. This simplified home cooking option will help you out when you are thinking about the upcoming dinner or lunch. The family will remain well-fed and satisfied.

A very thin pita bread is suitable for this lasagna; after soaking in sour cream sauce, it instantly becomes soggy and the desired effect is obtained. The bottom layer does not need to be greased with sauce so that the dish can be easily removed from the mold. But this is optional, as you like.

To prepare lasagna from pita bread with minced meat and sour cream sauce, take all the products on the list.

We will also need 2 packages of Mozzarella cheese or any other cheese. You can use several types of cheese at once.

And half a bunch of spinach.

Heat a frying pan with vegetable oil. Lightly fry the minced meat.

Add onion and garlic. It is best to chop the onion and garlic in a blender, but you can also chop it finely. Pour in 100 ml of water or broth and simmer until the onion is soft.

Prepare the sauce. To do this, combine all the ingredients and beat lightly so that the egg is mixed evenly.

Add chopped tomatoes to the minced meat (can be replaced with diluted tomato paste), salt and spices. I added coriander and my favorite seasoning khmeli-suneli.

Add a handful of chopped bell pepper, I have it frozen. Simmer until vegetables are soft.

Finally add chopped spinach, stir and after a minute turn off the heat. The filling should remain juicy.

Lightly grease the ceramic mold with oil. It is best that the form is fireproof and nothing burns in it. If the mold is metal, you can try to make it fireproof by wrapping the bottom and edges in several layers of foil, shiny side inward.

Cut the lavash sheet to the size of the mold or slightly larger. Place the pita bread on the bottom of the mold, lightly grease it with sauce and spread the resulting filling.

Cover the meat layer with slices of Mozzarella cheese.

Place the next layer of pita bread and generously coat it with sauce again. Repeat layers until you run out of filling and cheese.

Grease the top layer with sauce, pouring it into the cracks. Place in an oven preheated to 180 degrees and bake until golden brown. Everyone's oven is different, so you should rely on your oven. My lavash lasagna with minced meat and sour cream sauce was baked for 30 minutes.

Cool the finished lasagna slightly and can be served.

Bon appetit!

Lasagna is quite a hearty dish with multifaceted taste. The basic recipe can be supplemented with mushrooms, which will make the taste even richer and juicier. And instead of minced meat, you can use minced chicken fillet.

Ingredients:

• 400 gr. chicken fillet;
• 15 gr. butter;
• 1 onion;
• 2 pcs. thin pita bread;
• 0.6 l milk;
• 150 hard cheese;
• 300 gr. fresh mushrooms;
• 2 tbsp. wheat flour;
• 3 peas each of green, black, white pepper;
• 1 pinch of salt;
• 50 ml vegetable oil.

How to cook pita lasagna with mushrooms and chicken:

1. Wash the chicken fillet, dry it, cut it into medium cubes and grind it.
2. Peel the onion and cut it into small cubes. Rinse the mushrooms, peel them, and cut them into cubes.
3. Place the onion in a frying pan with hot vegetable oil. When it softens, add the minced chicken and mushrooms. Mix everything and simmer over medium heat until all the liquid has evaporated. Salt and pepper the filling to taste.
4. For bechamel sauce, stir flour into cold milk using a whisk. Place the bowl with milk and flour on the fire, cook, stirring, until the sauce thickens. Add salt to taste and remove from heat.
5. When all the ingredients are ready, we begin assembling the dish. Grease the inside of the ceramic refractory mold with a piece of butter. Place a sheet of pita bread on the bottom so that it covers the side walls.
6. We spread half of the meat filling, pour a third of the sauce on top, distributing it evenly over the entire surface of the lasagna. Cover the filling with lavash. Place the remaining half of the minced meat again and pour in half of the remaining sauce. Cover this layer of filling with lavash. Pour the remaining milk sauce over everything and generously sprinkle with grated cheese.
7. Cook the lasagna for half an hour in the oven at 180 degrees until a golden cheese crust forms on top.
8. Before serving, let the dish stand for 20 minutes so that it cools slightly and does not spread when slicing or serving. Enjoy your meal everyone!