Lavash lasagna with minced meat in the oven

Love lasagna with minced meat, but don’t have time to fuss with dough - cook it in the oven from thin pita bread. This is the so-called lazy lasagna , which is made at home using Armenian flatbread. It’s much faster and easier to prepare, and the result is just as good. In real Italian lasagne, special sheets of dough are used. The taste is reminiscent of a multi-layer pie with minced meat, traditionally soaked in two types of sauce: tomato and white Bechamel.

Connoisseurs and connoisseurs of the dish, of course, will notice the replacement, but are unlikely to be outraged, since the taste of the filling will remain unchanged. And the cooking speed will decrease significantly. Use any minced meat, including chicken, but it’s even better to make a mix of several types of meat. I offer you several options for oven-baked lasagna, choose and cook with pleasure.

Lavash lasagna with minced meat in the oven with Bechamel sauce - a simple recipe

A classic version of making lazy lasagna from thin pita bread.

Take:

Armenian lavash – 3 sheets.
Minced meat - 800 gr.
Onion – 2 heads.
Carrots - a couple.
Hard cheese – 200 gr.
Tomato paste – 2 large spoons.
Sunflower oil.
Curry, chicken seasoning, nutmeg - a small spoon each.

For the Bechamel sauce:

Butter – 50 gr.
Flour – 4 large spoons.
Milk - liter.
Salt pepper.

Step by step recipe:

Chop both onions into cubes.

Add a little vegetable oil to the frying pan and heat it up. Lay out the onion slices. Fry until lightly browned over full heat.

Grate the carrots on a coarse grater. Place in a frying pan. Continue to fry the vegetables together until they are lightly browned.

Lay out the minced meat. Without reducing the power of the fire, fry it, using a spatula to break the whole lump into smaller fractions.

Then reduce the heat a little and fry the minced meat until fully cooked.

Season the filling with spices. You don’t have to post everything listed in the recipe, but use some of it at your discretion.

Add tomato paste, stir the contents well.

Reduce heat to low and cover filling. Simmer for 2-4 minutes, turn off the burner.

Making Bechamel sauce. Melt the butter in a saucepan or small saucepan.

Add flour. Stir quickly with a spoon and lightly fry it.

Start adding milk. Pour in small portions, continuing to stir vigorously, to break up all the lumps. Work with a spoon or whisk. Season with salt and pepper during the process.

As soon as the first signs of boiling appear, turn off the burner.

Spread out the sheets of pita bread. Cut rectangles slightly smaller than your baking dish.

Assembling lasagna. Generously butter an ovenproof dish. Place the bottom rectangle. Lay out the minced meat and even it out into a layer.

Pour the sauce generously over the minced meat.

Place the next sheet, cover with minced meat, pour with Bechamel. Repeat the steps until you run out of blanks.

Place the workpiece in the oven, heated to 180 o C. Turn on the timer for 40 minutes. 5 minutes before the end of baking, remove the pan and sprinkle the lasagna with grated cheese.

Return to the oven and wait for a nice golden crust to form.

Lasagna with pita bread

To make pita lasagna you will need:

chicken meat (fillet) – 500 g
mushrooms (champignons) – 300 g
onions – 3 pcs.
tomatoes – 5-8 pcs.
thin Armenian lavash – 2-3 sheets
salt and ground black pepper - to taste
hard cheese – 300 g
for the sauce:
butter – 100 g
flour - 4 tbsp.
milk – 1 l

Method for preparing lasagna from pita bread:

So, we start by peeling the onions and then cutting them into half rings. Wash the tomatoes thoroughly and cut them into small slices. Then heat a little vegetable (olive) oil in a frying pan and fry the chopped onion in it (until soft and golden), then add the tomatoes. Fry everything together for another 3 minutes and transfer the vegetables to a separate plate.
Now rinse the meat under cold water, cut it into small pieces and add salt to them. Fry the chicken in the same frying pan with the addition of vegetable (olive) oil until cooked (salt, add black pepper and other favorite spices if desired). Place the finished chicken in a separate bowl.
We thoroughly wash the champignons (although you can also use other mushrooms) under running water and chop them finely. Fry them in a frying pan with a small amount of oil. Don't forget to salt and pepper them. Cook until the mushrooms are nicely browned and all the liquid has evaporated.
Now let's start preparing the sauce. So, melt the butter in a small saucepan, and then add flour to it in small portions and mix everything well (do this over low heat until a pleasant “nutty” smell appears). Then pour the milk into the saucepan in a thin stream and mix everything very quickly (so that there are no lumps). Add salt, pepper to taste and other spices. Cook the sauce over low heat until it thickens to the consistency of thick sour cream.
It should be noted that nutmeg is also added to classic bechamel (at the tip of the knife). And the milk, before pouring into the flour, is first boiled, and then set to cool along with a bay leaf (under the lid).
After this, we grease the form in which we will prepare the lasagna with vegetable oil and cover it with the first sheet of fresh Armenian lavash. We grease it with the prepared sauce, and on top we put half of the fried vegetables, half of the chicken, cover it with mushrooms and cover everything with grated cheese.
Next, cover the second sheet of pita bread, well, and repeat the procedure of laying out the filling (sauce, vegetables, then chicken, mushrooms and grated cheese). We repeat the layers of lavash and filling several more times (3-5, depending on the amount of filling and lavash sheets).
The last layer should be a sheet of pita bread, which we grease with the rest of the sauce and sprinkle generously with grated cheese.
Place the lasagna in a preheated oven (up to 170-190 degrees) for about 15-20 minutes.
We take the finished pita lasagna out of the oven, let it cool slightly, and then cut it into portions. Serve the dish hot.

Bon Appetit everyone!

Homemade lavash lasagna with minced meat and mushrooms, baked in the oven

Use any mushrooms for the filling - champignons, oyster mushrooms, wild mushrooms are also suitable, but it takes more work to work with them, since you need to boil them first.

You will need:

Armenian lavash – 2 sheets.
Mushrooms – 150 gr.
Minced pork (can be mixed with beef) – 400 gr.
Sour cream – 150 gr.
Bulb.
Large tomato.
Italian herbs - a small spoon.
Sunflower oil – 50 ml.
Salt, black pepper - a pinch.

How to cook:

Chop the onion into cubes and quickly fry in a frying pan until translucent.
Add the minced meat and continue to fry, stirring frequently, for 8-10 minutes. Season with pepper and salt during the process. Place in a bowl.
Cut the mushrooms into slices, cut the tomato into small cubes.
Add a drop of oil to the frying pan and add the mushrooms. Fry for 2-3 minutes on full heat.
Add tomatoes to the mushrooms. Season them with pepper, Italian herbs, and a little salt. Fry for about 7-8 minutes, remembering to stir the contents. The liquid should evaporate well and the mushroom filling should become thick.
Divide each sheet of pita bread into 4 parts (8 plates in total). Place two sheets on the bottom of the pan.
Grate a piece of cheese using a large-mesh grater. Visually divide into 4 parts.
Place half of the minced meat on the pita bread. Sprinkle with cheese, using a quarter of it.
Cover the cheese layer with two sheets of tortilla.
Cover with mushroom filling and spread in an even layer. Sprinkle with cheese shavings again, using another quarter.
Place the next two sheets of tortilla. Place the minced meat on top and sprinkle with cheese crumbles.
Next come the last two rectangles of pita bread. Sprinkle them generously with sour cream and sprinkle with the remaining cheese.
Send the lasagna to bake at 180 o C. Cooking time 25-30 minutes.

Thin 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.

Cooking method:

Wash the chicken fillet, dry it, cut it into medium cubes and grind it.
Peel the onion and cut it into small cubes. Rinse the mushrooms, peel them, and cut them into cubes.
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.
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.
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.
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.
Cook the lasagna for half an hour in the oven at 180 degrees until a golden cheese crust forms on top.
Before serving, let the dish sit for 20 minutes so that it cools slightly and does not spread when slicing or serving. Enjoy your meal everyone!

How to cook lasagna from pita bread with minced chicken

Another interesting version of lazy lasagna, with minced chicken. However, you can make the filling from pork or beef.

Required:

Thin pita bread - 2 sheets.
Minced chicken – 400 gr.
Garlic – 4 cloves.
Onion - head.
Carrot.
Hard cheese – 100 gr.
Mushrooms (oyster mushrooms, champignons).
Broth (water) – ½ cup.
Salt - a teaspoon.
Thyme - teaspoon.

For the Bechamel sauce:

Milk - liter.
Flour – 60 gr.
Butter – 30 gr.
Cheese – 50 gr.
Nutmeg, salt, pepper mixture - a pinch each.

Preparation:

Cut the tortilla layers into rectangular sheets that match the size of the lasagna pan.
Finely chop the washed mushrooms, chop the onion and garlic into a cube. Coarsely grate the carrots.
Heat oil in a frying pan, add garlic and onion. After a couple of minutes, add the carrots. After another 5 minutes, add the mushroom slices to the vegetables.
Pour in the broth. Cook over low heat until the vegetables and mushrooms are soft.
Lay out the minced meat. Continue frying the filling until cooked through, breaking up any lumps with a spatula. Season the meat with spices as you work.
In the meantime, prepare the Bechamel sauce. To do this, melt the butter in a saucepan, slowly add flour, while actively stirring the sauce.
When the flour is slightly fried, pour in the milk in a thin stream without interrupting stirring the sauce. Season with spices. When the sauce thickens a little, turn off the burner.
Add a third of finely grated cheese into the ready-made Bechamel. Stir until the cheese melts quickly.
Assembling lasagna for baking. Pour a little sauce into the bottom of the pan, smooth it out, and place a sheet of flatbread on it.
Make a layer of minced meat, pour over a new portion of sauce. Sprinkle with cheese.
Repeat layers of lasagna until all ingredients are gone. The last is pita bread, greased with the remaining sauce and sprinkled with cheese.
Cook at 180°C, setting the timer for 1 hour.

Recipe 4, step by step: left lasagne from lavash

lavash 3 sheets
mozzarella 300 g
parmesan 150 g
minced meat (any) 500 g
tomatoes 500 ml
garlic 1 clove
chili pinch
salt to taste
pepper to taste
butter (for greasing the mold)

Fry the minced meat in olive oil until slightly golden brown. In the process, crush it thoroughly with a spatula or spoon so that the lumps are as small as possible. Salt and pepper.

Grate the cheese: mozzarella on a coarse grater, parmesan on a fine grater.

Finely chop the garlic.

Fry the garlic in olive oil, sprinkle with chili.

Pour the pureed tomatoes into the frying pan, add salt and pepper and cook for 15 minutes over low heat until thickened.

Cut 4 rectangles from the pita bread according to the shape of the bottom of the baking container. It's okay if the corners are rounded, that's normal. The main thing is to try to choose the smoothest layer at the bottom. If desired, you can cut out not one, but two rectangles from each sheet of pita bread.

Grease the mold with oil, place one layer of pita bread on top, coat it with tomato sauce, evenly distribute half of the minced meat on top, sprinkle with Parmesan cheese.

Place the next layer on top, also brush with sauce and sprinkle with mozzarella on top.

Then, using the same principle, lay out another layer of minced meat. Top with lavash again, tomato sauce and sprinkle with remaining cheese. Place in preheated oven for 30 minutes.

Important! In order for the lasagna to bake well, it is best to cover the pan with foil, and 15 minutes after the start of cooking, remove the foil and let the cheese crust brown. Another option: place the pan with lasagna on the lower level of the oven, on a wire rack, and “cover” it with an inverted baking sheet on top (just slide it into the oven grooves just above the baking pan). After 15 minutes, remove the baking sheet and move the rack with the pan higher, again to brown the crust.

Bon appetit!

Cooking recipes:

The simple selection of products, ease of preparation, as well as the exquisite taste of this wonderful dish will bring a lot of positive emotions during preparation and incomparable pleasure while eating!

Lavash lasagna with chicken

Ingredients:

Chicken loin – 0.5 kg;
Canned tomatoes – 600 g;
Vegetable oil – 2–3 tbsp. l.;
Onion – 2 pcs.;
Soft cream cheese – 400 g;
Mozzarella cheese – 400 g;
Provençal herbs – 2 tsp;
Garlic – 2 cloves;
Lavash – 1–2 packs;
Salt - to taste.

Cooking method:

Wash the chicken fillet, remove the cartilage, cut into small cubes. Peel the onion and chop it very finely. We do the same with garlic. Pour vegetable oil into the frying pan, fry the onion and garlic, then (after they have acquired a golden color) add the meat and add some salt.

Pour spices into the pan, add tomatoes without juice. Simmer for another 10–15 minutes, stirring constantly. Pour a small amount of tomato juice from a can into the baking dish. We put a sheet of pita bread here, similar to the size of the mold.

Spread a layer of meat filling, sprinkle with mozzarella and cover with a layer of pita bread. Pour in a little juice, lay out soft cheese, which we cover again with pita bread. Repeat until there is filling, and generously sprinkle the top layer of pita bread with grated mozzarella.

Place the pan in the oven, preheated to 180 degrees, for 30–40 minutes.

Lavash lasagna with mushrooms

Ingredients:

Chicken meat – 500 g;
Mushrooms (champignons) – 300 g;
Onions – 3 pcs.;
Tomatoes – 5–8 pcs.;
Lavash – 2–3 sheets;
Salt, pepper - to taste;
Cheese – 300 g;

For the sauce:

Butter – 100 g;
Flour – 4 table. spoons;
Milk - 1 l.

Cooking method:

To begin with, we need to cut the onion into half rings and the tomatoes into slices and fry everything together in a frying pan. Then add some salt to the finely chopped chicken, add spices, and fry. We also fry finely chopped mushrooms, but separately.

To prepare the sauce, you need to melt the butter, adding flour in small portions, kneading well. The next step is to pour in the milk in a thin stream and get rid of any lumps. Add salt, spices, cook over low heat until our sauce thickens to the consistency of sour cream.

Now grease the pan in which we will bake with vegetable oil, cover the pita bread and grease it with sauce. We begin to spread evenly half of the vegetable filling, half of the chicken, then sprinkle with mushrooms, sprinkle with grated cheese on top.

Now we cover the second sheet of pita bread - repeat the procedure: sauce, vegetables, chicken, mushrooms, grated cheese. This procedure can be repeated 3 to 5 times. And finally, spread the sauce on the last layer of pita bread and sprinkle generously with cheese. And, of course, we put all this in an oven preheated to 170 degrees until ready for 10-15 minutes.

Vegetable lasagna made from lavash

Ingredients:

Thin layers of lavash – 2 pieces;
300 grams of spinach;
One zucchini;
Medium bunch of greenery;
200 gram slice of soft cheese;
2 chicken eggs;
A little salt;
½ teaspoon ground black pepper.
Cooking duration is 40–50 minutes.
How many calories – 75.

Cooking method:

Wash the zucchini, peel off the skin, remove the seeds. Grind the pulp with a grater. Place in a colander to drain excess liquid. Rinse the spinach and boil until tender. Remove from the water and dry. Rinse the greens and cut them into pieces with the spinach.

Place zucchini and greens in a cup. Grind the cheese into small shavings. We remove the eggs from the shell, put them on the vegetables, add some cheese, add some salt, season with spices and mix. Grease the baking dish with oil.

Lay out a sheet of pita bread and place the filling on it in an even layer. Cover with a second sheet and sprinkle with the remaining cheese. If desired, you can add Bechamel sauce, it will add juiciness. Place the lasagna in a preheated oven at 180 degrees and leave to bake for 30 minutes.

Lavash lasagna in a slow cooker

Ingredients:

For the test:

two sheets of Armenian lavash.

For filling:

Minced meat – 600 grams;
Two onions;
One glass of crushed tomatoes (4 pieces);
Ketchup – 1 – 2 tbsp. l.;
Cheese – 130 grams;
Dill;
Salt;

For the Bechamel sauce:

Butter – 1.5 tbsp. l.;
Flour – 1.5 tbsp. l.;
Milk – 600 ml;

Cooking method:

Place the frying pan on the stove and pour in the oil. Add diced onion there. Fry until golden brown. Place the butter in a small saucepan and wait until it melts. Add flour to the butter, mix everything and fry for several minutes. Then add milk little by little and mix.

Add minced meat to the onion, one teaspoon of salt and fry. The meat has turned gray, which means it is ready. Add a glass of chopped tomatoes, or canned ones. Grate the cheese on a fine grater. Cut the pita bread diagonally.

Grease the multicooker bowl with butter. Lay out the first sheet, fold the corners inward, leaving small edges. We spread the meat filling (visually divide it into three parts). Then sauce and cheese. Leave more cheese for the last layer, it will have four of them. Repeat two more layers.

Take the last sheet of pita bread and roll it up. Cover it with lasagna and tuck the free edges inside. Pour sauce on top and sprinkle with cheese. Turn on the “Baking” program for 60 minutes. Traditionally, we remove lasagna using a wire rack. Cut the lasagna into portions and serve.

Vegetarian pita lasagna

Ingredients:

2 thin Armenian lavash;
1–2 zucchini;
1 large bell pepper;
300 g hard cheese;

Tomato sauce:

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

Bechamel sauce:

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

Cooking method:

Prepare tomato sauce. It is better to peel tomatoes by pouring boiling water over them. Heat a little oil in a frying pan, add cumin and other whole spices, after a few seconds add 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. 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 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.

Curd lasagna from lavash

Ingredients:

Armenian lavash - 2 sheets;
Cottage cheese - 700 g;
Cheese - 200 g;
Sour cream - approximately 150 g (for filling + filling);
Butter or ghee;
Milk - 100 ml;
Flour - 2 tbsp. l.;
Dill and parsley;
Salt.

Cooking method:

Mix cottage cheese with a generous amount of chopped herbs in a bowl. If the cottage cheese is dry, add sour cream (the amount depends on the density of the cottage cheese) so that the mass is homogeneous, but not liquid. Add salt to taste. Unfold the first sheet of lavash and coat it with half the curd filling using a knife and place small pieces of butter on top here and there.

Next, place a second sheet of lavash on top and also coat the remaining one with the remaining curd filling and grate half the cheese on top. Roll it up on the longer side and place it like a snail in the mold. Next, make the filling by mixing milk, sour cream, flour and add a little salt.

Coat the entire top surface, because When baking, the dry part becomes very rough. And distribute the rest with a spoon. Grate the cheese on top... And place in a preheated oven for 40 minutes.

Lavash lasagna with eggplant

Ingredients:

eggplants 1 kg;
tomatoes 600 g;
onion 2 pcs.;
lavash 5 sheets;
hard cheese 200 g;
processed cheese 3 pcs.;
sour cream 0.5 l;
salt;
ground black pepper;
vegetable oil for frying;

Cooking method:

Cut the eggplants into cubes. Season well with salt and leave for a few minutes. Finely chop the onion and fry in vegetable oil until transparent. While the onions are cooking, rinse the eggplants with cold water. Add to the onion and cook for 5-7 minutes, stirring.

Add diced tomatoes, salt, add spices to your taste: ground black pepper, curry, asafoetida, etc. Cook for another 10–15 minutes. For the sauce we use regular processed cheese. Heat in the microwave and stir until smooth. Add sour cream, ground black pepper and mix thoroughly again with a whisk.

Let's prepare the sheets of pita bread and cut them to the size of the mold. Grease the mold with vegetable oil and lay out the first sheet of lavash. Then eggplants, sauce, again pita bread, eggplants, sauce and so on. Grease the last pita bread with vegetable oil and sprinkle with grated cheese.

Bake lasagna for 20–30 minutes, at 180 degrees, until golden brown.

Lenten lavash lasagna

Ingredients:

Spices to taste;
Wheat flour / Flour;
Carrots (Korean style, for sauce);
Onions (for sauce);
Boiled potatoes);
Green beans;
Vegetable oil;
Dumpling dough.

Cooking method:

Prepare the filling: boil everything - potatoes, beans, Korean carrots - add them to the beans in one layer. Prepare the sauce: fry the onion, add flour, fry, add water, a pinch of your favorite spices, salt.

Place in layers in a mold:

Lay out thinly rolled dumpling dough (or lasagna sheets), potatoes, pour over the sauce, dough, beans with carrots, pour over the sauce, pastry, pour over the sauce. Press the dough a little along the edges. Garnish with carrots and corn. Place in the oven for 15–20 minutes.

You can prepare various fillings: sauerkraut, carrots and onions, bean filling (beans in a blender with fried onions and carrots + garlic).

Lavash lasagna with minced meat

Ingredients:

salt - to taste;
butter - 150 g;
onion - 1 head;
flour - 40 g;
vegetable oil - 20 ml;
milk - 380 ml;
minced chicken - 550 g;
sugar - 10 g;
cheese - 0.2 kg;
thin lavash - 1 package.

Cooking method:

If you have chicken meat, then you need to cut it into cubes and pass through a meat grinder. You can also use a blender to turn the mixture into minced meat. Peel the onion, wash the head and cut into feathers, or into strips.

Heat the oil in a frying pan and add the root vegetable. Simmer, remembering to stir, until soft. Add minced chicken and fry until half cooked (until it turns white). At the end of cooking, add salt to taste and mix everything, remove from heat.

Place the butter in a clean frying pan and let it melt. Add flour and cook, stirring, until golden brown. Pour in milk in a thin stream, actively stirring the mixture with a spatula, or better yet, a whisk. When the mass becomes homogeneous and smooth, add salt and sugar and mix.

Reduce the heat to low with the future sauce and, stirring, cook until thick. Grate the cheese on any grater (according to size). Open the pita bread and cut into sheets to fit the mold. Place one of them in a mold and cover with a layer of minced meat. Drizzle with bechamel, sprinkle with cheese and cover with pita bread. Repeat layers as long as you have ingredients. At the end, sprinkle the dish with cheese. Place in the oven and bake for 20–25 minutes at 200 degrees.

Lavash lasagna - preparing food and utensils

Armenian lavash is suitable for making lasagna only if it is first allowed to soak in the sauce. Otherwise, it will become brittle and dry in the oven. What can serve as a sauce? Mix cream and sour cream, kefir and egg or fermented baked milk with egg, add spices - the sauce is ready. Most often, fermented milk products are used for the sauce, immersing cut sheets of pita bread in them for 10-12 minutes. During this time, the pita bread will be soaked, but not soggy.

You can use your favorite ingredients, both meat and vegetable, as filling. In addition, you can prepare fruit lasagna with pita bread using cottage cheese and sweet fruits.

How and where to prepare lavash lasagna? I most often use the oven, preheat it before putting the lasagna pan inside. But you can also use a slow cooker. Grease the bowl with oil and set the “Baking” mode for 20-25 minutes.

Lavash lasagna recipes:

Lavash lasagna - secrets and useful tips from the best chefs

Send lavash lasagna to bake exclusively in a preheated oven. Be sure to cover the baking pan with foil to prevent the top of the lasagna from burning. If you want the dish to have a crust, then you need to remove the foil three to four minutes before the end of cooking.

What is the best container to use for pita lasagna? A thin-walled deck will not work - the pita bread will become dry. It is best to take ceramic dishes or a heat-resistant glass container. Heat it in the oven and brush with a small piece of butter.

Useful links: