Immigrant Lasagna Bolognese with Mushrooms and 3 Cheeses
8 servings
80 minutes
Immigrant lasagna Bolognese with mushrooms and three cheeses is the embodiment of flavor harmony in Italian cuisine with original authorial accents. This recipe originated as a variation of classic lasagna, adapted for families living far from home but striving to maintain comfort and traditions. A rich tomato sauce infused with aromatic Provençal herbs permeates the layers of lasagna, creating a deep, rich flavor. Ground beef sautéed with mushrooms and onions adds textural complexity, while three types of cheese—ricotta, mozzarella, and parmesan—give the dish tenderness and a rich creamy aroma. Baked to a golden crust, the lasagna becomes an ideal family dinner that can be served with fresh basil and grated parmesan. Its deep flavor and cozy presentation make it truly a warming dish for heartfelt gatherings.
1
Heat the pan, add 2 tablespoons of olive oil and sauté chopped onion and mushrooms. Add the minced meat and fry for 10 minutes. Squeeze in garlic, add 1/2 teaspoon of spices, salt and pepper to taste. Mix well.
- Olive oil: 3 tablespoons
- Onion: 0.5 head
- Fresh button mushrooms: 3 pieces
- Ground beef: 500 g
- Garlic: 2 cloves
- Herbes de Provence: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
2
Grate mozzarella cheese on a coarse grater and Parmigiano-Reggiano on a fine grater.
- Mozzarella cheese: 400 g
- Parmesan (Parmigiano Reggiano): 70 g
3
In a bowl, we prepare the sauce: mix crushed tomatoes in their own juice with two teaspoons of cornstarch, salt, pepper, and half a teaspoon of spices.
- Chopped tomatoes in their own juice: 700 g
- Cornstarch: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
- Herbes de Provence: 2 teaspoons
4
Lightly beat the eggs with a fork, add ricotta cheese, and mix well.
- Chicken egg: 2 pieces
- Ricotta cheese: 350 g
5
Pour boiling water over the dry lasagna sheets for a couple of minutes, even if the package says they don't need to be cooked.
- No-boil lasagne sheets: 10 pieces
6
Grease the bottom of a rectangular deep dish with olive oil. We start 'assembling' the lasagna. Place the lasagna sheets to cover the bottom. Next, add the sautéed minced meat, spread the tomato sauce, then evenly distribute the ricotta cheese. On top, sprinkle grated mozzarella cheese, then Parmigiano-Reggiano. Sprinkle with spices and tear a few green basil leaves.
- Olive oil: 3 tablespoons
- No-boil lasagne sheets: 10 pieces
- Ground beef: 500 g
- Chopped tomatoes in their own juice: 700 g
- Ricotta cheese: 350 g
- Mozzarella cheese: 400 g
- Parmesan (Parmigiano Reggiano): 70 g
- Herbes de Provence: 2 teaspoons
- Green basil leaves: 7 pieces
7
Repeat the layers in the order specified in step 6. Finish with lasagna sheets and tomato sauce. I use 9-10 sheets of lasagna depending on their size.
- No-boil lasagne sheets: 10 pieces
- Chopped tomatoes in their own juice: 700 g
8
Cover the dish with foil and send it to the preheated oven. Bake the lasagna for 45 minutes at 180 degrees.
- No-boil lasagne sheets: 10 pieces
9
Remove from the oven, sprinkle with the remaining mozzarella and Parmigiano-Reggiano cheeses. Return to the oven and grill on top until golden brown for about 3-5 minutes. Turn off the oven and let the juices soak in for about 20 minutes.
- Mozzarella cheese: 400 g
- Parmesan (Parmigiano Reggiano): 70 g
10
Cut into portioned pieces. Serve with grated Parmigiano-Reggiano cheese and fresh green basil.
- Parmesan (Parmigiano Reggiano): 70 g
- Green basil leaves: 7 pieces
