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

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

• 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.