Lasagna with champignons
8 servings
100 minutes
Mushroom lasagna is an exquisite Italian dish that combines a delicate creamy béchamel sauce, juicy meat filling, and aromatic mushrooms. The roots of lasagna delve deep into Italian cuisine, where its layered structure symbolizes the coziness of a home gathering. In this recipe, mushrooms add a forest aroma and pleasant texture, while tomato paste provides a slight tanginess. A thick layer of melted cheese makes the dish particularly appetizing. Mushroom lasagna is perfect for family dinners or festive tables, and its harmony of flavors makes you savor every bite. It is served hot with a glass of red wine or fresh salad.
1
Place 500 grams of minced meat in a pan. Add half a glass of water. Season with salt, pepper, and spices. Mix well.
- Ground meat: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
2
Add finely chopped onion (1 piece) and mushrooms (200 g) to the minced meat.
- Onion: 1 piece
- Champignons: 200 g
3
Prepare béchamel sauce. Melt 50 grams of butter. Add 50 grams of flour and mix thoroughly.
- Butter: 50 g
- Wheat flour: 50 g
4
When the mixture boils, it will darken slightly and a nutty aroma will appear; while stirring, pour in the milk (2 cups) in a thin stream. Stir to dissolve any lumps, season with salt and pepper, and add a bay leaf (1 piece).
- Milk: 2 glasss
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 1 piece
5
Bring the resulting mixture to a boil, cook for 3-4 minutes, and remove from heat. It should result in a porridge-like soup. The sauce is ready.
6
Grate cheese (300 g) and finely chop tomato (1 piece).
- Cheese: 150 g
- Tomatoes: 1 piece
7
Take a glass dish, layer about 3 pieces at the bottom.
- Ready-made dry lasagne sheets: 9 pieces
8
First layer: spread 1/2 of the mixture of minced meat, onions, and mushrooms over the plates.
- Ground meat: 500 g
- Onion: 1 piece
- Champignons: 200 g
9
Then 1/3 of the tomatoes.
- Tomatoes: 1 piece
10
Grease them with tomato paste.
- Tomato paste: to taste
11
Pour the resulting layer with 'Béchamel' sauce (approximately 1/3).
- Milk: 2 glasss
12
Sprinkle with grated cheese (also about 1/3). The first layer is ready.
- Cheese: 150 g
13
Second layer: The second layer is laid out like the first, i.e.: lay the plates again. They may not completely cover the previous layer, but that's okay as they will significantly increase in size during baking.
- Ready-made dry lasagne sheets: 9 pieces
14
Add the remaining 1/2 mixture of minced meat, onion, and mushrooms.
- Ground meat: 500 g
- Onion: 1 piece
- Champignons: 200 g
15
Then 1/3 of the tomatoes.
- Tomatoes: 1 piece
16
Grease them with tomato paste.
- Tomato paste: to taste
17
Pour the resulting layer with 'Béchamel' sauce (approximately 1/3).
- Milk: 2 glasss
18
Sprinkle with grated cheese (also about 1/3). The second layer is ready.
- Cheese: 150 g
19
Third layer: the third layer is repeated, but without the minced meat and tomato paste, i.e.: lay the plates again.
- Ready-made dry lasagne sheets: 9 pieces
20
Then 1/3 of the tomatoes.
- Tomatoes: 1 piece
21
Pour the resulting layer with 'Béchamel' sauce (approximately 1/3).
- Milk: 2 glasss
22
Sprinkle with grated cheese (about 1/3). Add a little salt, pepper, and spices. The third layer is ready.
- Cheese: 150 g
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
23
Preheat the oven to 170 degrees and bake for 30-40 minutes.