Other

Lasagna with meat and mushrooms


Heat the garlic with a little salt, then add the minced meat. Let it brown, then add the washed and sliced ​​mushrooms; add a few tablespoons of soup and broth. Let the sauce drop and then set aside.

In another bowl, put the butter to harden with flour and oregano and dissolve with milk, mix and let it boil a little until it gets a thicker consistency. Let's put it aside.

Mozarella laughs if set aside.

In a pan, spread a layer of lasagna sheets, then a layer of meat, then a layer of mozzarella and then a layer of white sauce. Repeat the operation until we finish with a layer of lasagna sheets and a layer of white sauce.

Pour in the same tray and soup, so that it covers the lasagna.

Bake for an hour, until the soup is reduced. Remove the tray and sprinkle a little Parmesan. Cut into slices and serve with cucumbers in vinegar or baked peppers.


How to prepare Lasagna with meat and mushrooms:

For starters we take care of the filling. If you have an appliance that grinds vegetables, it's great, if not, use grater for carrots and celery, the rest finely chopped with a knife.

I chopped the carrots, parsley root, onion and garlic.

I cut the celery stalks and capsicum into thin slices, as well as the mushrooms.


When all the vegetables are ready, put a large pan on the fire, add 4-5 tablespoons of olive oil and sauté the vegetables (carrots, onions, garlic, peppers and celery), stirring frequently, leave them for 2-3 minutes, then add the mushrooms. and pepper.

Chop the thyme and add it now. Let them simmer for 5-7 minutes.

Add the rest of the spices (nutmeg, chilli flakes and oregano) season with salt to taste and add the minced meat. I used meat from a safe source, but as I said, if you do not have such a source, make sure you buy something as organic as possible.

Mix the meat with the vegetables and leave it for about 10 minutes before adding the red beans and canned tomatoes.

Drain the beans and wash them in some water before adding them to the food.

Chop the hot pepper with the seeds and throw it in the middle of the action in the pan.

Pour the tomato paste, add 1 handful of chopped basil and mix all the ingredients, let the heat simmer, cover with a lid and leave to cook for 60 minutes, but please pass the mixture with a spoon for 10 minutes. .



While the filling is flavored under the lid, we take care of the bechamel sauce.

  • Let the milk heat up for a start.
  • In a saucepan, melt the butter over low heat, then add the sifted flour and mix vigorously with the whisk. Pour the hot milk into a thin thread, stirring constantly.
  • Add a nutmeg powder and salt, leave on the fire for 1-2 minutes and the sauce is ready.

Bechamel sauce ready, the filling almost ready. Taste, stir a little more and if the 60 minutes have passed, add the rest of the chopped basil and close the flame.

  • We take a tray with high walls and pour a first layer of bechamel sauce.
  • Over the sauce, add the first lasagna sheets.
  • Grease the sheets again with sauce, over which we add the first layer of meat.
  • After the layer of meat, sprinkle Parmesan.
  • Over the parmesan we add the sauce again, and the leaves, and we brush, the sauce, the parmesan & # 8230and we continue the operation until we finish with a layer of meat.
  • Over the last layer of meat add slices of mozzarella and finish with raw prosciutto. This prosciutto left its flavor and gave a unique flavor to this dish. Using slices of prosciutto is simply optional, but I recommend you try to make a difference.
  • In a larger pan add hot water, then place the tray with lasagna and bake for 15 minutes.
  • Preheated oven to 200 degrees.
  • When the time has elapsed, remove the tray, throw a handful of Parmesan cheese on top, leave for another 5 minutes then the meal is served.

We let her breathe a little after so much work and while she sits down and prepares to be cut, we take the tray out of the oven and out of the hot water tray.


Delicious lasagna with minced meat and mushrooms in bechamel sauce. If you don't love lasagna - you just didn't cook it right!

Lasagna, one of the most famous dishes in Italy has a long and extremely interesting story. There is a theory that the origin of this culinary preparation is somewhere in ancient Greece. There they used dough sheets (laganon), cut into strips to prepare a similar dish.

In Greece there is still a type of bread called "Lagana". We now know a lot of variations of this delight. Here is a simpler recipe for preparing this dish.

ingredients

- 300 g of mushroom mushrooms

- 500 g of minced pork

- 5 tablespoons of tomato paste

Method of preparation

1. Peel the onion and garlic. Finely chop them. Fry them in a pan with hot oil until golden brown.

2. Wash the mushrooms. Cut them into cubes.

3. Add them to the pan and fry them together with the onion and garlic for 5-7 minutes.

4. Add the minced meat to the pan. Stir. Simmer the mixture for 5-7 minutes.

5. Add the tomato paste and basil to the pan. Sprinkle with salt and ground black pepper. Cook for another 30 minutes.

6. Prepare the bechamel sauce: melt the butter in a saucepan and mix it with the flour. Boil the nutmeg milk. Allow it to cool slightly and pour it in a thin stream into the pan with butter and flour, stirring constantly. When the mixture starts to boil take it off the heat. Sprinkle with salt and ground black pepper.

7. Arrange the lasagna sheets in a baking tray. Cover them with the prepared filling.

8. Arrange lasagna sheets and cover with sauce. Then alternate the meat layer with the sauce layer again.

9. Preheat the oven to 180 ° C. Bake the lasagna for 40-45 minutes.


Lasagna With Mushrooms

2. Soak the porcini mushrooms in 125 ml of boiling water for 10 minutes.

3. Meanwhile, heat the oil in a pan over medium heat. Cook the onion, stirring, for 5-6 minutes or until soft. Add the garlic, mushrooms, bay leaf and thyme, then boil, stirring, for 2-3 minutes. Add the porcini mushrooms, then boil for another 2 minutes, until the liquid has evaporated. Add tomato paste and 250 ml of water and season well. Put it aside.

4. Meanwhile, for bechamel, put the milk, onion, bay leaf and thyme in a pan over medium heat and bring to a boil. Remove from the heat and set aside for 15 minutes. Melt the butter in a pan over medium heat. Add the flour and mix for 2 minutes. Strain the milk through a sieve into a cup, then gradually incorporate it into the butter mixture until smooth. Add the nutmeg, season, then stir over low heat for 3-4 minutes, until thickened.

5. To make lasagna, put half a teaspoon of mushroom sauce in the baking dish, add a third of the bechamel, then cover with half of the mozzarella. Cover with lasagna sheets, then repeat with a mixture of remaining mushrooms, remaining bechamel and remaining mozzarella, then add the sheets. Finish with a final layer of bechamel, grated Parmesan, then cover with foil. Bake for 45 minutes, then uncover and bake for another 15 minutes, until golden and cooked. Leave for 10 minutes, then slice and serve with grated Parmesan cheese.


Preparation:

Preheat the oven to 175 degrees Celsius. Put a large bowl of water in which a pinch of salt was put on the fire, put the package of lasagna and boil al dente for 8-10 minutes.

Strain well. Mix the mushroom soup with sour cream, Parmesan cheese and butter. Stir until the butter is completely melted and the mixture becomes homogeneous.

Heat the olive oil in a medium-sized saucepan. Cook the onion with bay leaf in oil until the onion turns golden. Add the mushrooms and garlic.

Lightly fry the vegetables and drain the oil. Add the chicken. Season with salt and pepper.

In a large bowl pour the cheese sauce, lasagna paste, half of the ricotta cheese, cover with spinach, add half of the chicken composition and pour the mozzarella cheese.

Put again the lasagna, mixture with chicken, the rest of the ricotta cheese, Parmesan cheese sauce and butter, spinach, the rest of the chicken and, at the end, the mozzarella cheese, the last layer of lasagna and Parmesan sauce.

Keep in the hot oven for an hour until the lasagna turns golden brown and bubbles.

At the end, add a layer of mozzarella cheese and keep it in the oven for a while, until it gets a golden color.


Lasagna With Mushrooms

2. Soak the porcini mushrooms in 125 ml of boiling water for 10 minutes.

3. Meanwhile, heat the oil in a pan over medium heat. Cook the onion, stirring, for 5-6 minutes or until soft. Add the garlic, mushrooms, bay leaf and thyme, then boil, stirring, for 2-3 minutes. Add the porcini mushrooms, then boil for another 2 minutes, until the liquid has evaporated. Add tomato paste and 250 ml of water and season well. Put it aside.

4. Meanwhile, for bechamel, put the milk, onion, bay leaf and thyme in a pan over medium heat and bring to a boil. Remove from the heat and set aside for 15 minutes. Melt the butter in a pan over medium heat. Add the flour and mix for 2 minutes. Strain the milk through a sieve into a cup, then gradually incorporate it into the butter mixture until smooth. Add the nutmeg, season, then stir over low heat for 3-4 minutes, until thickened.

5. To make lasagna, put half a teaspoon of mushroom sauce in the baking dish, add a third of the bechamel, then cover with half of the mozzarella. Cover with lasagna sheets, then repeat with a mixture of remaining mushrooms, remaining bechamel and remaining mozzarella, then add the sheets. Finish with a final layer of bechamel, grated Parmesan, then cover with foil. Bake for 45 minutes, then uncover and bake for another 15 minutes, until golden and cooked. Leave for 10 minutes, then slice and serve with grated Parmesan cheese.