Lasagna With Mushrooms And Meat

Lasagna is one of the dishes of Greco-Roman origin that most enchant our palates. With a great variety of possibilities when preparing it, we present one of the most delicious options, the mushroom and meat lasagna.

Adding mushrooms to our lasagna will give it a tasty flavor that will remind us of the products of the land: The meat, for its part, will provide a lot of protein, making this recipe extremely nutritious.

However, it  can be a bit difficult to prepare, so you will need to follow these step-by-step instructions to achieve optimal results:

Ingredients

Meat for mushroom and meat lasagna

For the base

  • A box of pasta for lasagna
  • 400 g of pork
  • 400 g of beef
  • 200 g of mushrooms
  • 1 carrot
  • Half zucchini
  • 1 glass with water
  • 1 small onion
  • 2 tomatoes, crushed
  • Parmesan

For the sauce

  • 3 cubes of butter
  • 80 g of flour
  • 800 mg milk at room temperature
  • Salt, pepper, oregano and garlic powder.

Preparation

sauteed meat

  • Preheat the oven to 220 ºC.
  • Heat water in a pot and bring to a boil.
  • Add the lasagna sheets, and cook according to the manufacturer’s instructions.
  • Stir occasionally so they don’t stick. 
  • Cool them with cold water, and let them dry on a cloth.

For the filling

  • Wash and peel the vegetables.
  • Chop the onion finely, the carrot and the calabins, in cubes.
  • Cut the mushrooms into large pieces.
  • Heat oil in a skillet over medium heat.
  • Sauté the onion.
  • When ready, add the carrot and zucchini. Sauté.
  • Add the minced or ground meat, and the mushrooms.
  • When everything is lightly fried, add half a tomato pot.
  • Add a little water, salt, pepper, oregano; and let it cook until the liquid is reduced.
  • Grate cheese, and set it aside.

For the bechamel

  • Heat the butter in another skillet over medium heat.
  • Dissolve the flour with the milk until there are no lumps, and add it to the butter.
  • Stir until thick.
  • Salt and pepper to taste

To mount the platter

  • Cover the bottom of the pan with lasagna plates.
  • Add a layer of bechamel, and spread it out.
  • Add a layer of the meat, mushroom and vegetable mixture.
  • Sprinkle grated cheese.
  • Repeat the process until you finish the ingredients, or reach the edge of the mold.
  • Cover the top layer with béchamel and cheese.
  • Bake for about 15-20 minutes, and go to gratin, so that the cheese is crisp.

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